Wednesday, June 24, 2009

Pudding Cake

If you want some easy and fast, but delicious dessert, than this pudding cake is great for you.
I know that in the picture it looks kind of ugly, but I didn't had patience and I've cut it when it was still warm:-)
When it's firm it looks pretty.
1 liter milk
2 packages pudding powder (any taste, you can actually make 2 different puddings so that your cake will be colorful)
14 tablespoons of sugar (if you want you can use less)
2 small packages of ordinary biscuits (if you want you can use some other biscuits
If you like you can use some fruits (if you use pudding with fruit taste), or you can add coconut shreds, or chocolate...anything you like. This cake is versatile.
In a deep pan or cake shape, place one layer of the biscuits. Crush some biscuits to fill the gaps.
Cook the pudding according to the package instructions. After it's done you can add into it fruit or whatever you like.
Pour 1/3 of the pudding. Than place another layer of biscuits, and again pudding. It should be 3 layers biscuits, 3 layers pudding, starting with the biscuits and finishing with the pudding.
There's no need to soak the biscuits into liquid, they'll soak the excess liquid from the pudding.
Let it cool then place it into the fridge and let it cool until the cake is hardened. You can garnish it with beaten double cream, fruit or whatever you like.

Monday, June 22, 2009

Creamy Chicken

This meal is another variation from meals with double cream. The double cream is great stuff. It can blend with anything and it gives richness to the meal.
For this recipe you'll need:
500gr chicken meat chopped in small pieces
1 medium onion or couple of spring onions
250gr double cream
zest of 1 lemon or I'll think 1/2 orange will do too
salt, pepper, vegeta
50-80gr oil
You can add some other vegetable as well.
Fry the meat and the onions on heated oil. Than add lid on and let it simmer 10-15 minutes.
Add salt, pepper, vegeta and the zest, than add the double cream. If it's too thick, add some water.
Close the lid on again and simmer it for 10 minutes.
Eat this wonderful meal with pasta, potato mush or whatever you like. Enjoy:-)

Wednesday, June 17, 2009

Zucchinis/Courgettes With Light Sauce

This is extremely easy and light meal, and it's great in summertime.
2-3 zucchinis/courgettes
200-250 gr sour milk
100gr corn and 100 gr ordinary flour mixed together
2-3 cloves of garlic minced
dill finely chopped
salt, pepper
oil for frying
Cut the zucchinis/courgettes in 1/2 cm circles (you can peel them if you like, but it isn't necessary just wash them well and dry them).
Coat every circle in the flours and fry them in very hot oil. When they're fried, place them onto kitchen paper towel, to soak the excess oil.
Mix the sour milk with the garlic, dill and salt and pepper.
Pour the sauce over the zucchinis/courgettes. Enjoy this light summer meal.

Sunday, June 14, 2009

Pileski Paprikas

Pileski paprikas (Chicken and paprika) is a meal which isn't very old-style. It's actually modern meal.
It's one of my favorite meals, and that's why I'm going to share this recipe with you.
500gr chicken breast (but I think any part of chicken will do, but boneless and skinless) chopped in small pieces
maybe 500gr water (but again it depends how thick you want the sauce). Another good idea is to use water in which the pasta has cooked.
1 medium onion, finely chopped
2 tablespoons of flour
1/2 tablespoon of paprika
zest from 1 lemon, and the juice
200-250gr sour cream or double cream
50-80gr oil
salt, pepper, vegeta
1 package of any kind of pasta, or you can eat it with rice, mash potatoes...or whatever you like
In saucepan heat the oil, than add the onion and the meat fry them for about 5 minutes and then place a lid on and simmer it
10-15 minutes until the meat is cooked and tender. Add the flour, cook it 1 min and then add the paprika and quickly add the water.
Add the zest and the juice from the lemon, salt, pepper and vegeta. Cook it with the lid off for about 10 minutes, or until the sauce is thick enough for you.
Stir occasionally because the flour tend to stay on the bottom the first couple of minutes. When it's done, add the sour cream or double cream and add the parsley.
Pour the sauce over pasta, rice or whatever you like. Enjoy:-)

Friday, June 12, 2009

Macedonia timeless

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