Recipes

  • Recipes

    • Easy Italian Meatball Recipe

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    Meatball Recipe
    Pizza and pasta are the most popular Italian meals that almost everyone can cook. But did you know that Italian meatballs can be made even easier? Follow these 8 steps and you will get a delicious dinner for your family or friends!
    Ingredients
    1. Minced beef 1 lb
    2. Garlic cloves 2
    3. Onion 1
    4. Egg 1
    5. Oregano dried 1 tsp
    6. Fresh parsley 1 tuft
    7. Parmesan cheese 2 tbsp
    8. Fresh bread crumbs 4 tbsp
    9. Canned peeled tomatoes 1 lb
    10. Cream 100 ml
    11. Salt
    12. Pepper
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    Instructions
    1. Mince an onion, parsley and garlic. Beat an egg. Put the minced meat in a bowl and mix it with onions, garlic, parsley, bread crumbs, parmesan, oregano and an egg. Add some salt and pepper.
    2. Gently mix the ingredients.
    3. Make 9 or 12 meatballs from the mixture. Put the balls on an oiled baking sheet.
    4. Bake the balls in the oven for 20 minutes at 320°F.
    5. While the balls are being baked, blender the tomatoes.
    6. Pour the tomatoes in a deep sauce-pan. Add cream, salt and pepper.
    7. Carefully put the balls in the sauce and stir them for 20 more minutes until they are ready.
    8. The meatballs are perfect with mashed potatoes and slices of avocado. Enjoy your meal!
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  • Recipes

    • No-Fail Cheesecake Recipe

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    Cheesecake recipe
    Whenever you need a perfect dessert for kids or adults, you will hardly find anything better than this classic creamy cheesecake! Don’t listen to those who say it’s hard to make it – just follow the recipe, and impress your family and friends with the no-fail delicious and refined treat. Serve it with various toppings like fresh berries, fruit syrup, chocolate ganache and enjoy every bite!
    Ingredients
    1. Digestive cookies (crushed) 1 ¼ cups
    2. Unsalted butter (melted) 3 tbsp.
    3. All-purpose flour 1 tbsp.
    4. Sugar 1 ¼ cups
    5. Cream cheese (room temperature) 8 oz.
    6. Vanilla extract 1 tsp.
    7. Heavy cream ¼ cups
    8. Egg yolk (room temperature) 1
    9. Eggs (room temperature) 3
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    Instructions
    1. Preheat oven to 325 F and grease a 9-inch baking pan with 1 tbsp. of butter.
    2. Combine the remaining 2 tbsp. of butter and the crushed cookies in a medium mixing bowl. Mix well, then put the mixture into the baking pan and press it flat to the bottom and the sides of the pan to form a crust.
    3. Mix sugar and flour together in a separate bowl and set aside. Put cream cheese into another dry bowl and beat it with a mixer, gradually adding sugar to it in small portions. The mixture should be smooth and homogeneous. Then add vanilla and mix well.
    4. Add cream and the egg yolk, and then add the eggs, one at a time. Make sure there are no lumps in the batter.
    5. Pour the batter onto of the crust in the baking pan. Bake the cheesecake for 1 hour. It should turn golden at the edges, while its center should be slightly set. After that switch off the oven and leave your cheesecake in it for another hour.
    6. Take the cheesecake out of the oven and let is sit on the counter for 1.5 hour. Then put it into the fridge for at least an hour. Serve cool.
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  • Recipes

    • Perfect Lasagna Recipe Tested by Experienced Amateur Cooks

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    Lasagna Bolognese Recipe
    Yields 4
    Are you still hesitating to make a lasagna? You’d better make up your mind to it right now! We tried to elaborate an ideal recipe of lasagna bolognese tested by many experienced amateur cooks – and here it is! When talking about the Italian cuisine, it is the lasagna what immediately comes to mind. Lasagna is one of the most popular Italian courses known throughout the world. It has hundreds of variations and each person makes it differently. Though lasagna recipes are quite sophisticated it is definitely worth trying to make it – no doubt that all of your guests will be extremely delighted with such a dinner.
    Ingredients
    1. Pasta sheets 10-12
    2. Minced beef 0.6 lb
    3. Tomatoes 4
    4. Carrot 1
    5. Garlic cloves 2-3
    6. Onion 1
    7. Parsley 0.5 tuft
    8. Stemmed celery 0.5 tuft
    9. Dill 0.5 tuft
    10. Olive oil 3 tbsp
    11. Butter 0.1 lb
    12. Milk 0.5 liter
    13. Flour 1-2 tbsp
    14. Heavy cream 100 ml
    15. White wine 100 ml
    16. Parmesan 0.2 lb
    17. Salt
    18. Pepper
    19. Dried species
    20. Nutmeg
    21. Sugar 2 tbsp
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    Instructions
    1. Heat the olive oil in a large stew-pan and fry the minced beef for 4-5 minutes.
    2. Peel an onion, garlic, carrots and celery. Grate the garlic and chop the vegetables. Add them to the beef and continue frying.
    3. Add chopped parsley, salt, pepper, sugar and white wine. Boil the ingredients, cover the pan and leave them stimmer.
    4. Scald the tomatoes with boiling water and peel them. The tomatoes have to be really ripe. Grind them up with a blender into puree. Add the puree to the stew-pan and pour some hot water (½ cup maximum).
    5. When the sauce boils up, add some dried species. Italian species such as basil, thyme and rosemary will suit perfectly. Pour ½ cup of heavy cream into the stew-pan.
    6. Stew the sauce on the lowest heat possible for 2 hours. You can add some more salt, pepper, sugar or species if you like. After that the bolognese is ready!
    7. To make bechamel melt butter (do not use any spreads or margarine) in a separate pan. As soon as the butter melts and begins to bubble, add flour and stir the mixture with a wooden spoon, make sure that there is no lumps in the mixture! Pour cold milk little by little while stirring the sauce. Boil the sauce on low heat for 10-12 minutes. You can add some nutmeg or pepper to make bechamel a little bit more spicy.
    8. Butter the baking dish and spread 2-3 tablespoons of bechamel on its bottom. Put one layer of pasta sheets and spread them with bechamel. Add some bolognese and cover it with more pasta sheets. The next steps are easy: pasta sheets – bechamel – bolognese. Repeat them until you get 5-6 layers of pasta. The last layer of pasta sheets is to be spread by bechamel only.
    9. Sprinkle the lasagna with parmesan and bake it in the oven for 30-40 minutes at 400°F.
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  • Recipes

    • Whole Wheat Banana Bread Recipe

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    Banana Bread Recipe
    Healthy eating no way means turning your back to banana bread! That’s a real life-saver when you crave for something delicious and comforting, but have nothing special at hand. Use whole wheat flour instead of regular flour and honey instead of sugar, and enjoy waist-friendly banana bread!
    Ingredients
    1. Ripe bananas 2-3
    2. Milk ⅓ cup
    3. olive oil ⅓ cup
    4. Whole wheat flour 2 cups
    5. Honey ½ cup
    6. Eggs 2
    7. Baking soda 1 tsp
    8. Salt ⅓ tsp
    9. Cinnamon ½
    10. Vanilla extract ½ tsp
    11. Chopped nuts 1 handful
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    Instructions
    1. Mash bananas in a medium-size bowl.
    2. In a separate bowl whisk eggs, and mix them with honey and olive oil. Add mashed bananas, mix well, then add milk and mix again.
    3. Preheat oven to 350 F.
    4. Mix in vanilla extract, salt and baking soda. Add cinnamon and stir the pastry
    5. Add flour and thoroughly stir the mixture to make sure there are no lumps in it. Finally, add in the chopped nuts and mix until well blended.
    6. Coat loaf pan with olive oil.
    7. Bake the bread for about 1 hour. The top should turn golden brown and get firm. You can check it for doneness by sticking a fork into the center of the loaf – it should come out clean.
    8. Remove from oven and let cool before slicing.
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  • Recipes

    • Creamy lemon chicken

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    Creamy lemon chicken
    Looking for a fantastic chicken recipe? Look no further! Lemon, cream and crock-pot work miracles – this is probably to most tender chicken in the world!
    Ingredients
    1. Boned chicken thighs 1 lb.
    2. Oil 1 tbsp.
    3. Onion 1 small
    4. Garlic powder ½ tsp.
    5. Dried mixed herbs 1 tsp
    6. Salt
    7. Pepper
    8. Chicken stock 1 ½ cup
    9. Cream ½ cup
    10. Lemon 1
    11. Cornflour 1 tbsp.
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    Instructions
    1. Season the chicken with salt and pepper and roll in garlic and herbs.
    2. Heat the oil in a frying pan and gently fry the onion until golden. Remove the onion from the pan and fry the chicken until golden.
    3. Put the chicken and onion in the crock-pot. Add the stock liquid. Cover and cook on high for 4 hours. Do not remove the lid whilst the dish is cooking.
    4. Remove the chicken and keep warm. Add the cream, 1 tsp grated lemon zest and 2 tbsp. of lemon juice to the crock-pot.
    5. Dissolve the cornflour in a little cold water and transfer the contents of the stock pot to a saucepan. Add the cornflour liquid and cook until the sauce thickens.
    6. Pour the sauce over the chicken and serve with rice.
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