All about food and cooking. The most interesting recipes from around the world.

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Beefsteak (English dish)

one of the varieties of this dish:

Ingredients:
beef fillet — 600 g
flour — 2 tablespoons
onion — 1 pc.
sour cream — 5-6 tablespoons
water — 300 ml
tomato paste — 1-2 tablespoons (or tomatoes in their own juice — 150 g)
salt, pepper — to taste
garlic — 3 cloves
sweet paprika — 1/2 teaspoon

Preparation:
Cut the beef fillet into thin strips. If desired, the meat can be beaten off.
Add flour to the meat and mix. 

Cut the onion into cubes and fry in a small amount of vegetable oil. 

At the same time, fry the meat in another pan until golden brown.
Add salt, black pepper.
Add fried onions, tomato paste, sour cream, 2-3 cloves of garlic and simmer over low heat until the meat is ready (40-60 minutes).

Stir occasionally so that it does not burn. During the cooking process, you can add more water, if necessary. 

A great recipe for dinner!
We are sure that anyone will like it,
even more recipes for everyone!

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🥯 Cottage Cheese Mini Pies (A-la Vatrushki)

🗒 Ingredients:
‣ 360 g (12.7 oz) 5% cottage cheese (brick-style)
‣ 1 egg
‣ 30 g (2 tbsp) wheat flour
‣ 1 tbsp sugar

Filling:
‣ any berries – to taste
‣ 120 g (4.2 oz) soft cottage cheese
‣ ½ beaten egg
‣ 2 tsp powdered sugar
‣ 10 g (1 tbsp) rice flour

🍽 Directions:
1. Mix the cottage cheese with the egg, flour, and sugar. Shape into flat patties and use a glass to press a small indent in the center for the filling. Brush the edges with egg yolk for a golden color.
2. For the filling, combine soft cottage cheese, ½ beaten egg, rice flour, and powdered sugar. Spoon the mixture into the center of each patty and top with berries.
3. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes.

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🌰 Hazelnut Macaroons 🍪

super easy, yields about 50 macaroons

👩🏼‍🍳Ingredients:

5 egg whites
350 g powdered sugar
450 g hazelnuts
60 wafers, 4 cm diameter
250 g whole hazelnuts

***********

👩🏼‍🍳Preparation:

Whip the egg whites, slowly adding the powdered sugar. Fold in the ground hazelnuts.

Place spoonfuls on the wafers. Press a hazelnut in the center of each.

Bake in a preheated oven (electric oven: 160° C / convection: 140° C / gas: level 2) for about 20 minutes. Remove and let cool.

Tip: Hazelnut macaroons are airtight in a cookie jar for about 2 weeks. Perfect for the Advent season! 🎄✨

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Watermelon Lemonade

Ingredients:

5 to 6 cups seedless watermelon cut into 3-4 sm cubes
2 cups ice cold water
50 gr sugar
½ cup lemon juice (about 4 large lemons)
2 tablespoons lime juice (about 1 large lime)
2 tablespoons agave nectar optional (or honey, or maple syrup)
fresh mint leaves, watermelon slices, lemon or lime slices for garnish


Instructions:

Add the watermelon, water, and sugar into a blender. Blend until very smooth.

Pour the watermelon juice through a strainer into a large pitcher or bowl.
Stir in the lemon juice, lime juice, and agave (if using) into the pitcher and combine until the agave dissolves. Test for sweetness and add additional sugar, agave or honey as needed.
Serve over ice with a slice of watermelon, lemon and fresh mint.

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🥞 Quark-Blueberry Pancakes 🫐
Start your day with these protein-rich Quark-Blueberry pancakes, where fluffy meets nutritious! Packed with protein from quark and filled with fresh blueberries, these pancakes are not only delicious but also great for keeping you full and satisfied all morning long.

Why You Will Love These Pancakes:
🟡 High in Protein: Perfect for a post-workout meal or a filling breakfast, thanks to the protein-rich quark.
🟡 Naturally Sweetened: The blueberries add a natural sweetness, reducing the need for added sugars.
🟡 Light and Fluffy: Despite their protein content, these pancakes are surprisingly light and airy.
Easy and Quick: Simple to prepare, making them perfect for busy mornings or a cozy brunch.❤️❤️❤️

➖➖➖➖➖➖➖➖➖➖➖
👨🏻‍🍳

Stuffed Tomatoes with Strawberries and Burrata 🥗

🍅Ingredients:

🔪Tomatoes
🔪Strawberries
🔪Avocado
🔪Burrata
🔪Basil leaves
🔪Salt
🔪Pepper
For Pistachio Pesto:
🔪Basil
🔪Pistachios
🔪Garlic
🔪Parmesan
🔪Oil
🔪Balsamic sauce

❤️ ➠ @🍷😋🔥

📌 📌

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Cioccolata calda 🍫

▫️20 g Cacao amaro in polvere
▫️500 g Latte intero
▫️Amido di mais (maizena) 20 g
▫️Cioccolato fondente al 60-69% 120 g
▫️Zucchero 20 g

Shchi or Cabbage soup
(Northern cuisine soup recipe)

Ingredients:
500 g of cabbage
2 potatoes
1 carrot
1 onion
2-3 cloves of garlic
1 tablespoon of oil
2-3 onions (for dressing)
1 tablespoon tomato paste
salt, pepper to taste
sour cream (for serving)

Preparation:
Cut the cabbage into medium pieces, potatoes and carrots into cubes, onions thinly.
Heat the oil in a deep frying pan and fry the onion until golden brown. Add the tomato paste and fry for another 2-3 minutes. 

Add the cabbage, potatoes and carrots to the pan with the onion. Pour 2 liters of water, cover with a lid and bring to a boil.
Turn down the heat and cook the cabbage soup over low heat for 45 minutes.

Before turning off, add chopped garlic and salt and pepper to taste.
Serve cabbage soup with sour cream and a piece of bread. 

This dish is worth a try!
Ideas every day :)

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✨ Roll with Quark Cream 🫔

🍓Ingredients:

🔹Rice flour 40 g
🔹Eggs 3 pieces
🔹Baking powder 1/2 tsp
🔹Yogurt 100 g
🔹Strawberries 100 g
🔹Sugar to taste
🔹Pink food coloring

✨ Catalan Chickpeas with Spinach is a traditional dish from Catalan cuisine, a region in northeastern Spain.
It is a simple yet very tasty and hearty dish that combines boiled chickpeas, fresh spinach, and aromatic spices.

Ingredients:
- 1 onion, chopped
- Olive oil
- 1 teaspoon cumin seeds
- 3 garlic cloves, minced
- 1 teaspoon sweet paprika
- ½ cup raisins
- 500g cooked chickpeas
- 150g spinach leaves
- A handful of pine nuts (optional)

Instructions:
1. Heat olive oil in a pan, add the onion, and cook until softened.
2. Add the cumin seeds, garlic, and paprika, and sauté for a minute.
3. Add the chickpeas and raisins, and cook for 5 minutes.
4. Toss in the spinach and cook until wilted.
5. Add pine nuts if using.

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Spinach, chickpea and sweet potato rolls

Ingredients:

20 gr butter
½ red onion, diced
2 cloves garlic, grated
1 tbsp fresh ginger, grated
200g sweet potato, grated
1 tsp ground cumin
½ tsp tumeric
¼ tsp ground nutmeg
2 tbsp water
100g baby spinach leaves
400g can chickpeas, drained (reserve 2 tbsp of the liquid)
salt
black pepper
80g feta cheese
2 tbsp coriander
1 tbsp parsley
2 sheets puff pastry, defrosted
1 egg
1 tbsp sesame seeds

Instructions below 👇🏻👇🏻👇🏽

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✨ Cheesy Pesto Twists 🧀

Ingredients (for 6 servings):
- 2 sheets puff pastry
- 6 oz (170 g) fresh pesto
- 1 ½ cups (150 g) mozzarella cheese, grated
- 1 egg, beaten
- Salt, to taste
- Pepper, to taste
- ½ cup (50 g) parmesan cheese, grated

Preparation:
1. Preheat the oven to 350°F (180°C).
2. Roll out a sheet of puff pastry and spread the pesto evenly over it, leaving a small border around the edges. Sprinkle the mozzarella on top.
3. Place the second sheet of puff pastry over the top to create a "sandwich."
4. Cut the pastry into thin strips using a sharp knife. Take both ends of each strip, press firmly to seal the edges, and twist.
5. Transfer the twists to a baking tray lined with parchment paper. Brush with beaten egg, then season with salt, pepper, and a sprinkle of parmesan.
6. Bake for 25 minutes or until golden brown.

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Strawberry Muffin Recipe

Ingredients:

150 g flour
125 g sugar
1 ½ tsp baking powder
1 egg
½ tsp vanilla essence
120 ml milk
25 g butter softened
8 strawberries chopped into small pieces

Instructions:

Pre-heat the oven to 180˚C.
Add flour, sugar and baking powder into a mixing bowl. Give it a quick stir and leave a hole in the middle.

Crack the egg in the centre and add the vanilla essence. Mix it through just a little. Pour in half the milk and mix again, then add the remaining milk and mix one more time. Finally add in the softened butter and combine, stirring thoroughly for a minute or two (or on low speed for a mixer). 

Now add the strawberries. Fold them through gently with a wooden spoon so they stay nice and chunky.

Carefully spoon your muffin mixture into patty pans, filling each 3/4 to the top for nice tall muffins. Pop them in the oven to bake for around 25 minutes or until golden brown.

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Tomato Spinach Shrimp Pasta

Ingredients:

2 Tbsp olive oil
220g shrimp, peeled and deveined
1/4 tsp red pepper flakes
1 tsp smoked paprika
salt and pepper, to taste
1 tsp Italian seasoning
4 tomatoes, chopped
1/4 cup fresh basil leaves, chopped
100 gr fresh spinach
3 cloves garlic, minced
220g pasta (penne or spaghetti)

Directions:

Heat olive oil in a skillet on medium-low heat. Add shrimp, red pepper flakes, paprika, Italian seasoning and salt in the skillet and cook until shrimp is cooked through – about 5 minutes. Remove shrimp from the skillet and set aside.

In the same skillet, add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic. Cook about 3- 5 minutes until spinach wilts. Remove from heat, cover with a lid and keep off heat.

Cook pasta according to package instructions. Drain pasta and add to the skillet with the tomatoes and spinach. Reheat on low heat, add shrimps back and mix well. Serve immediately.

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Delicate Pastry with Walnut Filling
Ingredients:

For the dough:
• 250 g flour 🌾
• 80 g cold butter 🧈
• 2 egg yolks 🥚
• 100 g sour cream (15%) 🍶
• 1 tsp baking powder ✨

For the filling:
• 2 egg whites 🤍
• 2 tbsp powdered sugar 🍬
• 50 g walnuts 🌰

Instructions:
1. Mix flour, salt, and baking powder. Add cold butter and rub into crumbs 🌀
2. Combine yolks with sour cream and add to the flour mixture 🥄
3. Knead into a soft dough ✋
4. Divide into 25 balls (about 24 g each), chill for 1 hour ❄️
5. Roll out 3 balls at a time, place the filling (whites whipped to stiff peaks with sugar + chopped walnuts) in the center 🍥
6. Bake at 180°C (356°F) for 15–18 minutes (convection mode) 🔥
7. Dust with powdered sugar before serving ❄️

Perfect with tea or coffee! ☕️

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Mexican Corn on the Cob

Ingredients:

8 ears of fresh sweet corn shucked, silks removed
olive oil spray for grilling
60 ml plain yogurt
60 ml light sour cream
30 gr parmesan cheese grated
2 tsp taco seasoning (see below👇🏼)
1 tbsp fresh lime juice
1 tsp salt

for garnish:
1/4 cup fresh cilantro chopped
60 gr shredded parmesan cheese
1 lime cut into wedges

Instructions:

If you don't have taco seasoning ☝🏼, make it yourself, mixing in a small bowl: 1 tsp chili powder + 1/4 tsp garlic powder + 1/4 tsp onion powder + 1/4 tsp oregano +1/2 tsp paprika + 1.5 tsp ground cumin

Spray or brush each ear of corn with olive oil.
Grill for approximately 10 minutes, turning often to avoid burning. The corn should brown in places and be cooked through.
Meanwhile, mix together yogurt, sour cream, parmesan, taco seasoning, lime juice, and salt.
Take corn off of grill and brush with yogurt mixture.
Sprinkle with cilantro, shredded parmesan, and squeeze with lime juice.

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