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Category Archives: Dessert Chocolate Chip Cookie Delight If you’ve been reading my blog for a while, you’ve noticed that I almost always cook from scratch. As I’ve advanced in my cooking, I’ve really gotten away from boxed mixes and instant meals and desserts – for both health and taste reasons. We really try to limit what processed foods we eat, so our meals always made from fresh, pure, natural ingredients. Never will you find a frozen TV dinner or cake mix in my house. Enter the rule breaker – chocolate chip cookie delight. I bookmarked this recipe months ago, unsure whether I would make it or not. The ingredient list includes everything I try to avoid – whipped topping, pudding mix, refrigerated cookie dough?! I might as well go swimming in a pool of high fructose corn syrup. Well… I am here to tell you to get off your high horse and try this recipe! I needed a quick and easy dessert to take to dinner one night and this fit the bill. It was a huge hit! The layers of cookie, cream cheese and pudding make this dessert extremely decadent and rich. It is so delicious, and my family is insisting that I make for every family event from now on. Chocolate Chip Cookie Delight Yields: 12 servings Ingredients: 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough 1 package (8 ounces) cream cheese, softened 1 cup confectioners’ sugar 1 carton (12 ounces) frozen whipped topping, thawed 3 cups cold milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix Mini chocolate chips, for garnish Directions: Preheat your oven to 350 degrees F. Allow your cookie dough stand at room temperature for 5-10 minutes to soften. Press the dough into an ungreased 13-in. x 9-in. baking pan. Bake for 14-16 minutes or until golden brown. Allow the cookie to cool completely. In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust. In a large bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chocolate chips. Cover and refrigerate for 8 hours or overnight until firm Source: The Dainty Chef Sponge Candy If you are not from western New York, you may not be too familiar with sponge candy. It is a light, honeycomb toffee covered in milk chocolate, and it is simply melts in your mouth. It’s delicious! Buffalo’s famous Watson’s Chocolates made sponge candy famous around the world. Many of my friends have been known to stuff their suitcases with sponge candy to bring to out of town relatives, because it is so hard to find in other parts of the country. If you can’t buy sponge candy where you live…why not make your own! Making sponge candy is somewhat like a science experiment. You heat the sugar until it boils, then by adding baking soda, it bubbles up and becomes foamy. Let it sit and cool for a few hours, and you have yourself some sugary sponge! It really is fun to make, even though it can get pretty messy and sticky. Give it a try! Sponge Candy Ingredients: ¼ tsp powdered gelatin 1 tsp water 1 ½ cups sugar ½ cups corn syrup ½ cup water 1 tbsp baking soda (sifted) Directions: Grease a 9×9 pan with butter, then dust with flour. Tap out the excess flour. In a small bowl, sprinkle gelatin over 1 tsp of water and allow to bloom. In a medium stock pot with high sides, combine the sugar, corn syrup and 1/2 cup of water together. Heat over medium heat and stir until the sugar dissolves and the mixture comes to a boil. Use a wet pastry brush to wash down any sugar crystals from the sides of the pan. Clip on a candy thermometer and heat to 310° F. (Watch it carefully so it doesn’t go above 310 degrees.) Do not stir after you have clipped the thermometer on, the sugar will stir itself. When your sugar has reached 310 degrees F, remove the sugar from the heat and let sit for two minutes. The bubbling should subside. Add the gelatin and whisk. Be careful, as the sugar syrup will bubble up. Sprinkle baking soda over syrup and whisk vigorously. Return mixture to the heat and whisk for 30 seconds. The sugar will rise up in the pot, a lot! Pour the sugar quickly into prepared pan. Do not spread the mixture, just let it settle into the pan. Allow to cool completely (about 2 hours or overnight) before removing from the pan. Using a serrated knife, carefully cut into squares the best you can. You can try scoring the sponge with the knife, then breaking the pieces off. It is definitely a messy process! Save any extra pieces you have to sprinkle on ice cream! Melt the milk chocolate in a double boiler, and gently dip the sponge candies in the chocolate. PLace the candy on a parchment lined baking sheet, and chill in the fridge until the chocolate is set. Source: Wilde in the Kitchen Strawberry Shortcake I think it is safe the say the spring has (finally) come to Pennsylvania, and with spring, comes lots of fresh strawberries! The local berries wont be ready here until June, but at least I can buy good looking strawberries at the grocery store. I wanted to make a summer dessert to welcome the warm weather we have been having lately, and I knew strawberry shortcake would fit the bill. Growing up, strawberry shortcake to me meant those yellow spongy cake cups, topped with a ton of whipped topping and maybe a few strawberries. Now that my tastes are a little more sophisticated, homemade shortcakes are the only option. They really don’t take more than 10 minutes to mix together, and taste so much better those spongy cakes. These shortcakes are moist with a crisp crust on top and are just slightly sweet. Top it with some homemade whipped cream and fresh berries and you have yourself a great dessert for a summer night. Strawberry Shortcake Yields: 4 shortcakes Ingredients: 4 cups fresh strawberries, rinsed, hulled, and sliced 4 – 6 tablespoons sugar 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 4 tablespoons sugar 1/3 cup cold butter, cut into small pieces 1/2 cup cold milk 1/2 teaspoon pure vanilla extract Whipped cream* *For a healthier option – swap out the whipped cream with greek yogurt sweetened with a little bit of sugar Directions: Preheat oven to 425 degrees. In a medium bowl, stir together the strawberries and sugar. Set strawberries aside to macerate while you prepare the shortcakes. In a separate bowl, whisk together flour, baking powder, and sugar. Using a pastry blender (I find it easier just to use your fingers), incorporate the butter into the flour until it resembles coarse crumbs. Add the milk and vanilla to flour mixture and stir until just combined. Drop mixture into four equal piles on an ungreased baking sheet. Bake 12 – 15 minutes at 425 degrees. Remove biscuits to a rack and let cool for a few minutes. To serve, split a warm biscuit in two, spoon 1/4 of the berry mixture over the bottom half, top with whipped cream and the other half of the biscuit. Source: Pinch my Salt Chocolate Peanut Butter Cupcakes Last weekend my little sister graduated from college, and I could not be more proud of her. To celebrate, I knew cupcakes were in order, and I thought these would be perfect for a chocolate peanut butter lover like my sister. I actually made these cupcakes a few years ago way before I enter the blogging world, so I already knew they were good. The cupcake itself is a rich chocolate cake, with a peanut butter ball in the middle, and peanut butter cream cheese frosting on top. Let me tell you – the frosting is amazing!! I certainly licked that bowl clean. Chocolate Peanut Butter Cupcakes Yield: 24 cupcakes Ingredients: For the filling: 2/3 cup confectioners’ sugar 1/2 cup creamy peanut butter 2 tablespoons butter, softened 1/4 teaspoon vanilla For the cupcakes: 8 tablespoons (1 stick) butter, softened 1 teaspoons vanilla extract 1 2/3 cups all-purpose flour 3/4 cup unsweetened cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 2 tablespoons milk 1 1/2 cups granulated sugar 2 large eggs For the frosting: 8 oz. cream cheese, at room temperature 4 tablespoons butter, softened 1/2 cup peanut butter 3 1/4 cups powdered sugar 1 cup whipped topping Directions: Start by preparing the filling. In a medium bowl mix together the confectioners’ sugar, peanut butter, 2 tablespoons butter, and 1/4 teaspoon vanilla until well blended. Shape the peanut butter filling into 24 balls. (Balls will be sticky and don’t need to be perfectly shaped.) Place the peanut butter balls on a waxed paper-lined cookie sheet; set aside. Preheat oven to 350 degrees F. Line 24 standard muffin-pan cups with paper liners. To prepare the cupcakes, mix together the flour, cocoa, baking soda and salt in a medium bowl. Set aside. In a 2-cup liquid measuring cup, mix together sour cream, milk, and 1 tsp vanilla, then set aside. In the bowl of a stand mixer, combine the granulated sugar and butter on low speed and mix until just blended. Increase the speed to high and beat for 1 minute. Reduce speed to low; and add the eggs 1 at a time, beating well after each addition. Continue to beat for 1 to 2 more minutes until light and fluffy. Add the flour mixture alternately with the sour cream mixture, beginning and ending with flour mixture. Beat just until ingredients are combined, occasionally scraping bowl with rubber spatula. Spoon 1 heaping measuring tablespoon batter into each muffin-pan cup. Drop 1 peanut butter ball in center of each cup and top with another heaping tablespoon batter. Bake cupcakes 20-25 minutes or until a toothpick inserted in cupcake comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack. While the cupcakes cool, prepare the frosting. In large bowl, with mixer on medium-low speed, beat butter, cream cheese, and peanut butter until smooth and blended. Add powdered sugar slowly, incorporating fully after each addition. Add the whipped topping and beat until smooth and creamy. Frost cupcakes as desired. Source: Proceed with Caution Fresh Fruit Tart with Vanilla Pastry Cream This fruit tart was series of failures for me. It tasted great in the end, but it was a long road to get there. First, I made my tart crust too thin, so the bottom crust ended up dark brown and cracked. I realized only after the fact that my tart pan was bigger than the 9 inch tart pan the recipe was designed for. So, after a run to the grocery store for more butter, I increased the recipe by 1/2 and made a successful tart shell. My next failure was the pastry cream. Never making pastry cream before, I wasn’t sure what to look for when it was done. It never thickened up on the stove, but as novice to pastry cream, I put it in the fridge thinking it would thicken in the fridge. Well, if didn’t, if you can tell by the pictures. While it tasted good, the fruit was too heavy and sunk to the bottom. My lesson here for you is keep cooking the cream until it thickens up, it will thicken up, just be patient! I didn’t get a chance to remake the pastry cream as I was out of time, and out of ingredients, but I took it to a picnic anyways. Everyone there thought it tasted great, even if the pastry cream was a little runny. I can’t wait until I have an oppourtunity to make this again so I can learn from my mistakes, and pull of a gorgeous fruit tart like you see in magazines. Fresh Fruit Tart with Vanilla Pastry Cream 1 9-inch tart pan Ingredients: For the tart dough: 1 large egg yolk 1 tbsp. heavy cream vanilla extract 1 1/4 cups all-purpose flour, plus more for dusting the work surface 2/3 cup confectioners’ sugar salt 8 tbsp. cold unsalted butter, cut into 1/2-inch cubes For the pastry cream: 2 cups half-and-half 1/2 cup sugar Pinch salt 5 large egg yolks 3 tbsp. cornstarch 4 tbsp. cold unsalted butter, cut into 4 pieces vanilla extract For the topping: 2 large kiwis, peeled, halved lengthwise and sliced 6-9 oz. raspberries 1/2-1 cup blueberries 1/2 pint strawberrries, halved. Apple jelly, for glazing Directions: Start by making the tart shell, whisking together the egg yolk, cream and vanilla in a small bowl; then set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Add the butter pieces to the flour mixture, and process into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg and cream mixture and combine until the dough just comes together, about 12 seconds. Press the dough into small round disk, then wrap in plastic wrap. Refrigerate at least 1 hour or up to 48 hours. Remove the dough from the refrigerator. Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Press the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes. Adjust an oven rack to middle position and preheat the oven to 375° F. Set the tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool. To make the pastry cream, heat the half-and-half, 6 tablespoons of the sugar, and the salt in a saucepan over medium-high heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, combine the egg yolks and remaining 2 tablespoons sugar in a medium bowl and whisk until the sugar has begun to dissolve and the mixture is creamy, about 15 seconds. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 30 seconds. When the half-and-half mixture has reached a simmer, slowly add it to the egg yolk mixture to temper, whisking constantly. Return the mixture to the saucepan, scraping the bowl with a rubber spatula. Return the mixture to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla. Strain the pastry cream through a fine mesh sieve set over a medium bowl. Press plastic wrap directly on the surface to prevent a skin from forming and refrigerate until cold and set, at least 3 hours and up to 2 days. To assemble the tart, spread the cold pastry cream evenly over the bottom of the tart shell. Arrange the fruit on top of the pastry cream as desired. Heat the jelly in the microwave for 20-30 seconds, just until slightly melted and easy to stir. Using a pastry brush, paint a light layer of jelly over the fresh fruit. Keep refrigerated until ready to serve. Source: Adapted from Baking Illustrated as seen on Annie’s Eats Vanilla Swiss Meringue Buttercream Well folks, this is now my all-time favorite frosting! I’ve been intrigued by swiss meringue buttercream for quite a while, but without a stand mixer in my kitchen, I was somewhat intimidated by it. Now that I have my lovely empire red KitchenAid, I knew it was time to give this frosting a try.* It is silky, soft, buttery and exactly how I dreamed about it. By making a meringue with egg whites and sugar first, it turns out might lighter than traditional buttercream. It can be somewhat temperamental, so if it starts to curdle on you – don’t worry. Just keep whipping it until it comes back together. *It is best made with a stand mixer, although some people have had success with a hand mixer. It is just an awful lot of mixing for a hand mixer! Vanilla Swiss Meringue Buttercream Yields: About 5 cups (enough for appox. 24 cupcakes) Ingredients: 5 large egg whites 1 cup plus 2 tbsp. sugar Pinch of salt 1 lb. (4 sticks) unsalted butter, at room temperature 2 tsp. vanilla extract Directions: To make the frosting, combine the egg whites, sugar and salt in a heatproof bowl set over a pot of simmering water. Over the heat, whisk the mixture frequently until it reaches 160° F and the sugar has dissolved. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. Decrease the speed to medium and slowly add the butter, 2 tablespoons at a time, until each chunk of butter is incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (it will come together, I promise!) Stir in the vanilla extract and mix just until incorporated. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes. Source: Adapted from Martha Stewart as seen on Annie’s Eats Confetti Cupcakes Confetti cake has always been one of my favorite cake flavors. Up until now, I have only ever had it from a boxed mix, which is fine, but homemade confetti cake is most definitely better. The cake is a white cake, flavored with vanilla and a touch of almond, splashed with colorful sprinkles that melt into the cake to look like confetti. The cake is moist, and works well for either cupcakes or a layer cake. I topped with cupcakes with swiss meringue buttercream, and of course, more sprinkles! Confetti Cupcakes Yields: 12 cupcakes Ingredients: 1/2 cup milk 3 large egg whites 1 tsp vanilla extract 1/4 tsp almond extract 1 1/4 cups all purpose flour 1 cup sugar 1/2 tsp salt 2 tsp baking powder 6 tbsp butter, soft 2 tbsp rainbow sprinkles Directions: Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. In a small bowl, whisk together milk, egg whites and extracts. Set aside. In the bowl of an electric mixer, combine the flour, sugar, salt and baking powder. Stir to combine. Cut in butter with the paddle attachment at low-speed until mixture is coarse and sandy. Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds. Stir in sprinkles. Divide batter evenly into prepared tin. Bake for 15 minutes, or until a tester comes out clean. Remove from pan and cool completely on a wire rack. Source: Baking Bits Stuffed Strawberries It is finally starting to look a little more like spring around here, and that leaves me craving lots of fresh berries! I have seen these stuffed strawberries in numerous places across the internet, but just recently got around to making them. The filling takes just a few minutes to whip together, with a few more minutes to fill the strawberries. These strawberries would be adorable at a spring party or brunch. Cheesecake Stuffed Strawberries Yields: About 12-15 stuffed strawberries Ingredients 1-2 pints of fresh strawberries 1 8 oz. package of softened cream cheese 1 tsp. vanilla extract or lemon juice (I used a little of both) 1/2 c. confectioners sugar Directions In a medium bowl, beat the softened cream cheese, vanilla and sugar in a bowl until fluffy. Place the filling in a pastry bag fitted with a star tip. Set aside. Take the strawberries and with a paring knife, cut an X from the tip of the strawberry almost all the way through. Gently push the tip of the pastry bag in the middle, and pipe in the filling. Chill until serving. Source: As seen on Daily Deliciousness, originally from Allrecipes.com M&M Blondies I’ve never been a huge chocolate person. While I like chocolate, if given the choice between chocolate or vanilla…the choice is always vanilla. Therefore, I am a huge fan of these blondies. The outside comes our crispy while the inside stays gooey. They are quick and easy to make, and only require a handful of ingredients. You can be creative with your mix-in’s to adjust them to your liking. I stuck with mini M&M’s this time, but they would be great with peanut butter chips, nuts or even toffee chips. M&M Blondies Yields: About 15 blondies Ingredients: 16 tablespoons (2 sticks) butter, melted 2 cups brown sugar 2 large eggs 2 teaspoons vanilla Pinch of salt 2 cup all-purpose flour 1 1/2 cups mini M&M’s Directions: Grease an 9×13 pan, and pre-heat the oven to 350 degrees F. Mix melted butter with brown sugar and beat until smooth. Mix in eggs and vanilla. Add the salt, then stir in the flour. Gently stir in the M&M’s. Pour into a prepared pan. Bake at 350 degrees F for 20-25 minutes or until set in the middle. Cool on a rack before cutting them. Source: Smitten Kitchen
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Plazma karamel torta Potrebno je: donji sloj: 200 gr plazma keksa, 100 gr margarina, malo mleka, koliko da se dobije fina smesa, možda oko 50 ml karamel: 200 gr šećera, 300 ml slatke pavlake osnovni krem: 500 ml slatke pavlake, 5 žumanaca, 200 gr šećera još: 6 komada plazma keksa, 50 ml mleka Priprema: Prvo ulupati žumanca sa šećerom, da pobele, pa staviti na paru da se kuva.Kuvati 5 – 10 minuta, pa skloniti sa vatre i potpuno ohladiti.Dok se žumanca hlade praviti karamel.Otopiti šećer, na laganoj vatri, da ne bi izgoreo pa naliti 250 ml slatke pavlake i ostaviti da se polako sve otapa. Kad se sve otopilo naliti ostalih 50 ml slatke pavlake pa ostaviti da se potpuno hladi.Kada karamel bude mlak staviti u frižider. Torta sa bananicama Potrebno je: za donji sloj: 300 gr mlevenog keksa, 100 gr margarina, 200 ml soka od narandže ( ja stavila cedevitu i super je ) za krem: 700 ml mleka, 2 pudinga od banane, 3 kašike šećera, 100 gr šećera u prahu, 150 gr margarina, 14 bananica, 4 banane, 1 kesica šlaga od 40 gr Priprema: Pomešati puding sa šećerom i malo hladnog mleka pa izmutiti, a ostatak staviti da provri.Kad provri zakuvati razmućenu smesu i mešati dok se ne zgusne pa skloniti sa vatre da se ohladi.Dok se krem hladi pripremati donji sloj.Mlevenom keksu dodajte poluotopljen margarin i sok pa izmesite i oblikujte u kalupu, moj je bio 25 x 25 cm.Može i manji pa će biti višlje.Ulupati 150 gr margarina sa šećerom u prahu pa im dodati ohladjen puding i izmiksirati. Pita od jabuka Potrebno je: 30 dg glatkog brašna, 10 dg oštrog brašna, 20 dg margarina, 10 dg šećera, 1 prašak za pecivo, naribana kora jednog limuna, 1 jaje. za nadev: 1 kg oguljenih i očišćenih jabuka, 1 kašika cimeta, 1 kašika prezle, 1 kašika cimeta, 1 kašikica ruma, 20 dag šećera. Priprema: Od navedenih sastojaka umesite glatko testo, podelite ga na dva dela pa ostavite da odstoji u hladnjaku barem pola sata. Zatim za pripremu nadeva operite i naribajte jabuke, dodajte cimet, malo prezle, ruma i šećer.Razvaljajte prvi deo testa i stavite ga u namašćen ili pouljen pleh posut s malo brašna te stavite nadev na njega. Zatim stavite drugi deo testa na nadev. Malo izbodite testo viljuškom. Stavite pitu u zagrejanu pećnicu da se peče na 180°C te pecite cca. 40-45 minuta.Narežite i pospite šećerom u prahu. Podelite ovaj super recept za pitu od jabuka sa svojim prijateljima! Supa od luka Francuzi obožavaju sireve i supe. Njihova luksuzna kuhinja čuvena je po dobrim kombinacijama jela od mesa i povrća. Porbajte naše predloge i sazbajte po čemu je francuska kuhinja toliko specifična i toliko statusna. Potrebno je: 50 g putera, 4 kašike ulja, 4 veće glavice crnog luka, 1 kašičica šećera, 100 ml belog vina, 2 kašike brašna, 2 l govedjeg bujona, so, biber, 6 kriški prepečenog hleba, 100 g kačkavalja Priprema: Zagrejte puter i ulje. Dodajte crni luk isečen na rebra i propržite 2-3 minuta. Dodajte šećer pa lagano pržite još 15-20 minuta, dok luk ne postane svetlosmedj. Dodajte brašno, kratko promešajte, pa dodajte govedji bujon i kuvajte još 30 minuta. Dodati so, biber i vino po želji.Nasecite kriške hleba, malo ih zapecite u rerni, zatim ih izvadite i narendajte preko kačkavalj, pa vratite u rernu da se kačkavalj istopi. Na dno tanjira stavite prepečen hleb, prelijte ga supom i poslužite toplo. Vekna sa povrćem Potrebno je: 1 kg krompira, 500 g boranije, 3 glavice luka, 200 g ovčijeg sira, 3 cela jajeta, maslinovo ulje, so, biber. Priprema: Neoljušten krompir skuvajte u posoljenoj vodi. Sitno iseckan crni luk propržite na umerenoj temperaturi, u teflon tiganju, sa 2 kašike ulja. Očišćenu boraniju obarite u posoljenoj kipućoj vodi 5-7 minuta, isperite, ocedite i dodajte u tiganj sa lukom, pa dinstajte zajedno još desetak minuta. Kuvani krompir oljuštite, stavite u činiju i zgnječite viljuškom. Potom dodajte izmrvljeni sir, posolite i pobiberite, pa umešajte 3 umućena jajete, dinstani luk i boraniju. Sve dobro sjedinite, stavite na foliju ili masni papir, oblikujte kao hleb i stavite u podmazan pleh. Pecite na 190 stepeni oko 60 minuta. Gotovu veknu izvadite iz rerne, sačekajte da se malo ohladi, isecite na kriške i poslužite. Zimska salata Potrebno je: 800 g krompira, 100 g celerovih grana, 200 g mešane zelene salate, prstohvat seckane mente, 2 manje glavice crnog luka, kašičica senfa, 4 kašike maslinovog ulja, 2 kašike vinskog sirćeta, sok od jednog limuna, 4 šnite pršute, so i biber. Priprema: Skuvajte neoljušten krompir u posoljenoj vodi, potom ga oljuštite i narežite na kolutove. Isecite grančice celera na tanke štapiće, a crni luk na kolutove. U činiji za salatu pomešajte krompir, crni luk, celer i mentu. U posebnoj činiji umutite vinsko sirće, ulje, kašičicu senfa i sok od limuna. Posolite i pobiberite po želji i prelijte preko krompira. Sve dobro promešajte i ostavite da odstoji 60 minuta. Na kraju dodajte tanke šnite pršute i zelenu salatu. Kako da pripremite slaninu Potrebno je: Mesnata carska slanina,malo ulja, biber, Priprema: Slana, hrskava i ne previše tvrda. Ko je ne bi u slast pojeo? Iako nije najzdravija opcija za doručak, ponekad je u redu izabrati je za početak dana, pogotovo ako je pripremljena na ovaj način. Ovaj jednostavan trik pokazaće vam kako da pripremite savršenu slaninu, svaki put. Zalivena pita sa sirom Potrebno je: za testo: 600 g brašna,1 kašičica soli, 1 kašika šećera, 2 ravne kašike suvog kvasca, 1/2 praška za pecivo, 1 jaje, 4 kašike ulja, 300 ml toplog mleka, malo krem-margarina, za fil: 400 g sitnog sira, 2 kom jaja, kisela pavlaka 1 dl, za preliv: 1,5 dl mleka, 2 kom jaja. Priprema: Prosejati brašno, staviti u njega suve sastojke, jaje ovlaš umušeno viljuškom, ulje, pa toplim mlekom umesiti elastično testo. Ostaviti na toplom da udupla zapreminu.Naraslo testo podeliti na sedam manjih i tri veće jufkice. Ostaviti ih da malo odmore.Sedam jufkica razvući oklagijom, svaku, sem poslednje, premazati krem-margarinom, složiti korice jednu na drugu i razvući jednu veću koru.Tepsija je promera 28 cm, a kora mora biti veća od nje, to jest, da krajevi vise preko ivice tepsije.Oklagijom preneti koru u tepsiju, utisnuti je pa premazati 1/4 fila od sira, koji ste napravili tako sto ste umutili sir, jaja i pavlaku.Preostale tri jufke rastanjiti na veličinu tepsije, pa slagati koru - fil, zavrsiti sa filom.Krajeve testa koji prelaze ivicu tepsije prebaciti prema sredini da prekriju fil.Napraviti nabore na piti i ostaviti da odmori. Izbockati viljuškom pitu na par mesta.Ugrejati pećnicu, a nadošlu pitu zaliti prelivom od jaja i mleka.Peći zagrejanoj rerni na 200 stepeni dok ne porumeni. Brza karirana pita za jutarnji užitak Potrebno je: za testo: 0,4 kg brašna, 1kašičica soli,0,8 dl ulja, 2 dl mleka,30 gr.kvasca, 1 kašičica šećera za nadev: 200 gr.parizera, 50 gr.dimljene slanine, 2 kom sveže paprike, origana po želji Priprema: Zagrejati mleko sa šećerom i u mlako dodati malo izmrvljen kvasac, pa ostaviti da nadodje. U prosejano brašno izmesati so, dodati mlako mleko sa nadošlim kvascem i ulje, pa zamesiti meko testo. Ostaviti testo da malo naraste.Oprati paprike i iseći na štapiće, parizer izrendati na krupnu stranu rendeta, slaninu iseći na tanke štapiće. Marinirana govedina Potrebno je za 8 osoba: 2 kg govedine, 4 dl soja sosa, 1 l crnog vina, 1 dl maslinovog ulja, 2 limuna, 100 g meda, kašičica crnog mlevenog bibera, 4 lovorova lista i 2 čena belog luka. Priprema: U dubokoj činiji napravite marinadu od soja sosa, crnog vina, maslinovog ulja, soka od dva limuna, meda i crnog bibera. Sve sastojke dobro umutite, dodajte lovor, pa odvojite 4 dl marinade po strani. U preostalu mešavinu potopite govedinu, pazeći da meso sa svih strana bude "potopljeno", prekrijte folijom i ostavite da odstoji u frižideru 2 sata. Potom izgnječite beli luk i njime protrljajte unutrašnjost šerpe u kojoj ćete peći meso i podmažite uljem. Izvadite meso iz marinade, ostavite da se iscedi i potom pecite na jakoj vatri oko 20 minuta dok ne dobije zlatnorumenu koricu sa svih strana. Krem čorba od bundeve Potrebno je: 125 ml kisele pavlake, 125 ml mleka, 3 kašike pirinča, 750 ml pileće supe od kocke, 1 koren celera, 1 crni luk, 1 paprika, 700 g bundeve, bibera, soli i biljnog začina po ukusu Priprema: Bundevu, luk i celer očistite, iseckajte i ubacite u lonac zajedno sa supom, pirinčem i tucanom paprikom. Poklopite i sačekajte da provri na jakoj vatri.Smanjiti temperaturu i nastaviti sa kuvanjem 15-20 minuta. Dodati mleko i pavlaku, pa sve izblendirati. Ukoliko je čorba previše gusta dodati još bistre supe, začiniti je solju i tucanom paprikom po ukusu. Grejati je na umerenoj vatri pazeći da ne provri. Sipati u tanjre, dopuniti iseckanom paprikom i služiti. Kašica od avokada i banane Avokado je dobar izvor vitamina A, B, C, E.Ne sadrži natrijuma, holesterola ima blagog ukusa i značajnu količinu folne kiseline, dosta minerala, malu količinu selena, mangana, cinka i bakra.Pomešano sa bananom daje izvrstan ukus.Može da se daje bebama već od 6 meseci uzrasta.Vrlo je hranljiva, sadrži dosta vlakna.Avokado treba oguliti, prepoloviti, izvaditi košticu, iseckati na manje komade i staviti u blender zatim dodati još jednu oguljenu bananu.Ne treba kuvati, kašica je gotova.