Advertisements

Waffles

Waffles, An absolute hit on weekends, for both the grown-ups and the little ones. Recipe for fantastic good waffle batter. Waffles taste great for any occasion! Homemade waffle batter stays in the refrigerator for at least a week and can be finely frozen and thawed later. Try my delicious waffle recipe, I mean and think this recipe is the world’s best waffle recipe!

I spend about 30 minutes on these delicious waffles. A serving of waffle batter gives you 10-15 waffles, depending on the size of the waffle iron.

You need:

  • 2 eggs
  • 1 deciliter of sugar
  • 3.5 deciliters of milk
  • 1 deciliter of water
  • 450 grams of wheat flour
  • 1 tsp baking powder
  • 1 teaspoon vanilla sugar
  • 1 teaspoon of cinnamon
  • ½ tsp cardamom
  • 125 grams of melted butter

Here’s what you do:

When making waffles, start by whipping eggs and sugar well together. Then stir in milk and water. Mix all the dry and whisk it into the liquid until you get a lump-free stir.
The waffle batter must swell for about 15 minutes
Add melted butter and fry the waffles light brown.
Serve with jam or butter and brown cheese.

Advertisements

Creamy spinach and cherry tomato sauce with spaghetti

I am so in love with this creamy spinach and cherry tomato sauce with spaghetti. In addition to being so delicious, it is super easy to make.

Pasta is something that I love to make, there is so much you can do with pasta, so incredibly good flavors and so easy to make as well.
Sometimes it’s fine to have meat-free days, and this dish is so delicious that you don’t notice that there is no meat in it. It is so creamy, melts in the mouth of every bite you take.

I spent less than 20 minutes on this delicious pasta dish here.

You need:

  • 250 grams/ 8.8 oz of spinach
  • 200 grams/ 7.0 oz of cherry tomatoes
  • 2 large red peppers
  • 100 grams of cheese
  • 3 deciliters/ 1.2 cup of sour cream
  • 2.3 deciliters / 1 cup heavy cream
  • olive oil
  • Salt
  • black pepper
  • oregano powder
  • 550 grams/ 1.2 pound of spaghetti
  • water
  • salt

Here’s what you do:

Before you start with the sauce, boil a kettle of water for the spaghetti.

When you start by adding the spinach and cherry tomatoes in a pan, add a little olive oil and add the spices, I’ve added salt, black pepper and oregano, add as much as you want.
Finely chop two large red peppers, and add to the pan with the spinach and tomato, allowing to fry in medium heat for a few minutes. Then add cracked cheese, or cheese cubes, sour cream and heavy cream. Reduce heat to low and let it cook slowly.

While you have been working on making the sauce, the water until the spaghetti has boiled, add the spaghetti and some salt and cook it for about 10 minutes (it says in the box how long the cooking time is on the spaghetti you bought).

You can also see step by step how to make this recipe here in my Youtube channel. Subscribe me and you will get an alarm when new video comes out.

Baked pizza with ground beef

Do you want something very simple and delicious for dinner, lunch or even breakfast. Then this is the right recipe for you. Think both adults and children will love this recipe here. You can pick and choose what you want in the filling, which vegetables you have are entirely up to you. This is what I added inside, and it tastes absolutely perfect, for some reason, the grounded beef with tomato and pepper is absolutely perfect, you get an absolutely delicious, powerful and juicy taste, and when you add the sauce and the cheese it becomes just more perfect.

I spend about 1 hour and 30 minutes total in this pizza dish here and I get two medium sized pizza breads.

You need:

Dough:

  • round. 500 gram/ 1.1 pound flour
  • 1 tablespoon of sugar
  • 1 tablespoon salt
  • 50 grams/ 1.7 oz of yeast
  • 2.5 deciliters / 1 cup water

Filling:

  • 500 grams/ 1.1 pound of minced meat dough
  • 1 spring onion
  • 1 red bell pepper
  • 2 green peppers (1 hot and 1 sweet)
  • 1 tomato
  • homemade ajvar / or you can use tomato sauce or ketchup
  • cheese (add as much as you want)
  • spices: salt, black pepper, paprika powder.
  • Sesame seed

Here’s what you do:

Begin with the dough since it should be raised. Add flour, sugar salt and yeast in a bowl, add water as you stir, at the end you can add some oil, knead the dough with your hands in the mold towards the end, you should get a soft and light dough. Let the dough rise for about 40 minutes.

While the dough is being raised, you can start with the filling. Take a pan, add oil, start by frying the meat first. Add spices, I’ve used the spices I mentioned above, but you can add or use other spices as well. When the meat dough is almost cooked, add a spring onion, tomato, bell pepper. I like to add the vegetables in the pan with the meat dough and let them soften, because I feel that you get more flavor out of the filling.

When the dough is ready, place some flour in the kitchen counter before placing the dough in the kitchen counter. Knead the dough with your hands until you form a slightly large ball of dough. Divide the dough in two. Roll each part into a rectangle. Then lubricate the entire rectangle with ajvar (if you do not have ajvar or do not want to use ajvar you can use pizza sause or ketchup). Then add the meat filling over the dough and finally add cheese. Roll each rectangle into a sausage. Seal the sides well and place them on a baking tray covered with baking paper. I lubricate with water and add sesame seeds to get a crispy bread top. You can also drop the sesame seeds if you do not want to add it or do not like it.
Bake at 225 ° C  / 437 ° F until golden, about 15-20 minutes. (Baking time will vary from oven to oven.)

Pie with spinach filling

I just have to say that I LOVE this recipe here, I’ve usually just made the filling with feta cheese in the past. And I highly recommend it but that spinach got this recipe here to new heights. Absolutely gorgeus!! Melt serious in your mouth as you eat the amazing spinach filling with the delicious bottom.

I spend a total of just under 2 hours on this delicious pie here. And that is then including the baking time in the oven.

You need:

The dough:

  • 1 kg/ 2.2 pounds flour
  • about. 5 deciliters/ 2.1 cup of water
  • 1 tablespoon salt
  • oil

Filling:

  • 4.5 deciliters/ 2 cup of milk
  • 2.3 deciliters/ 1 cup heavy cream
  • 3 deciliters/ 1.3 cup of sour cream
  • 3 eggs
  • 120 grams/ 4.2 oz of spinach

Here’s what you do:

You start with the dough as it takes a little longer, add the flour in a bowl, then add a tablespoon of salt and add lukewarm water and a little oil until you get a nice and soft dough. Then put the dough in the kitchen counter, divide the dough into 8, then knead the 8 dough into medium sized balls. Then take a rolling pin and roll out the balls, but not too much. Add oil and let 6 of the doughs rest a little, but two of them you stretch out with your hands, then bake them in the ovens until they turn golden. The remaining doughs you take and put over each other and roll out until it is slightly larger than the oven shape you should have them in. I usually use a round shape and stretch the dough to the edges of the oven shape as the filling should be in the middle, then you get a crispy dough edge. When you have finished placing the dough in the mold, take the two doughs you have previously baked and divide it into pieces, adding over the dough. Finely chop the spinach, add it over the dough as well.

Then start with the filling, mix the milk with the heavy cream, add the cream and the eggs and mix well. Then add the filling over the dough.

Bake the pie for 220 ° C / 428 ° F for about 30 to 40 minutes, until it has a nice golden color.

I used a fairly large shape, if you use a smaller shape, you should still have the same number of dough balls but you can halve the recipe and get the dough balls in small size instead of medium size. This is how the pie should look like if you bake it.

Pitalka

Undoubtedly, one of the most characteristic and most delicious meals of the month of Ramadan remain pitalkas. I’m showing you a simple, quick way to make them at home. You will adore them!

You need:

  • 1 kg/ 2.2 pound flour
  • 4.7 deciliters / 2 cup milk
  • 2.3 deciliters / 1 cup water from feta cheese / or buttermilk
  • 1.4 deciliters / ½ cup oil
  • 2 tablespoons of salt
  • 2 tablespoons of sugar
  • 50 grams / 1.7 oz yeast
  • Sausage, add as much as you want
  • Sesame seeds

Here’s what you do:

You start by warming milk and water from feta cheese or buttermilk. While the milk is heating slightly, add the flour in a bowl, then add salt, sugar and yeast. Add to the milk and stir in the dough. You should get a soft and light dough. Then allow the dough to rise for 30 to 40 minutes.
When the dough has finished raising, place the dough in the kitchen counter and then divide the dough into 9 medium sized balls, knead the dough pieces, before taking a rolling pin and rolling out the dough balls. They do not need to be too large, medium size is fit enough and not too thin.
Brush the bread with milk, then add sausage slices and sesame seeds, before allowing the bread to rise for another 20 minutes.
They should be baked for 20 minutes in preheated ovens at 220 ° C / 428 ° F.

Mantia

Mantia is an Albanian dish that is widely used in Kosovo, generally in the Balkans. I have inherited this recipe from my mother, the only thing I have changed is to add red pepper. This is something you can also serve to guests at parties such as baby showers, move-in parties, family birthdays, baptisms, etc. Something you can also serve as appetizers.

I spend about 1 hour and 30 minutes on this delicious recipe here.

You need:

  • 1 kg/ 2.2 pounds of flour
  • 1 tablespoon salt
  • 4.7 deciliter/ 2 cups water
  • oil

For Filling:

  • 500 g of ground meat
  • 1 onion
  • 1 red bell pepper
  • 1 tablespoon of paprika powder
  • 1 tablespoon salt

This is what you do:

You start by adding a little oil in the frying pan and roast the meat dough, finely chop the onion and bell pepper. Then add salt, paprika powder, and some food mix seasoning. Let the filling fry in low temperature.

Then you start with the dough. Add the flour to a bowl, then add salt and lukewarm water and stir the dough. At the end, add some cooking oil.
Then put the dough in the kitchen counter and knead the dough, then divide the dough into small pieces and knead the dough pieces into small balls.
Then take a rolling pin and roll the small ball until they get a little thinner and round in shape.
Add cooking oil over each small dough and let rest for a few minutes.
Then fold two dough shapes over each other and spread it out with your hand to a larger round shape. Then divide it into 4 large triangles. Then add the meat filling in the middle and fold the sides of the side first, then fold them on the other side as well, the last part you fold, fold it all the way to the other side of the dough filling. You do this with all the dough until there are no more dough shapes left.

Then add a little butter over before roasting mantiat. Bake at 220 ° C / 428 ° F for about 30 minutes.

Fresh creamy pasta with sausage, spinach, garlic and tomatoes

Pasta is something I love to make, there is so much you can do with pasta, so many different flavors. It’s simple and doesn’t take that long to make. Saturday afternoon after a long morning, so I had no plans whatsoever for dinner. So I fished a bit in the fridge and made something incredibly delicious to eat.

I spent about 25 minutes on this pasta dish here.

You need:

  • 300 grams/ 10.5 oz of sausage
  • 3 cloves of garlic
  • 250 grams/ 8.8 oz of spinach
  • 390 grams/ 1,3 cup of chopped tomatoes
  • 3 deciliters/ 1,3 cup cream
  • Add salt, black pepper, oregano

This is how you do it:

Before you start with the pasta sauce, take a kettle and fill with water and let it boil.
Then you start by putting some butter in the frying pan, cut the sausages, cook in medium heat. Then add garlic, spinach, chopped tomatoes and finally cream. You add spices to taste and pleasure.
Let pasta sauce simmer to get a thicker sauce. Now add the pasta to the boiling pot, add a little salt and cook until the pasta is done, 8 to 12 minutes.
Now the sauce should have thickened too, so add the pasta over the sauce and mix well.

Horn with feta cheese

Horn with feta cheese is something I remember my mother used to make us when we were young, it’s just so incredibly good and I’m glad I can now make it to my kids, with my mother’s recipe.

I spend about 2 hour on this bakery.

You need:

Yeast dough:

  • 1 kg/ 2.2 pounds of flour
  • 50 grams/ 1.7 oz of dry yeast
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 65 grams/ 2.2 oz of butter
  • 2½ deciliters/ 1 cup of milk
  • 3 deciliters/ 1.2 cup of water
  • 1 egg

Filling:

  • Feta cheese

Over the horn you add:

  • 2 eggs for brushing
  • possibly 2 deciliters/ 0.8 cup of sesame seeds for decoration.

1 serving of dough gives 18 horns

This how you do it:

Melt butter, add milk, water, yeast, egg, salt and sugar, mix well. Stir the liquid well into the flour mixture. Let the dough rise for 1 hour.

If you bake by hand without a kitchen machine, it may be good to hold something of the flour.

Divide the dough into three, let the dough rise for 15 minutes. Roll out round pizza doughs. Divide them into six triangles. Put on the feta cheese and roll each triangle along with the widest part first.

Place the horns on a baking tray with baking paper. Leave them for about 20 minutes.

Brush with whipped egg and sprinkle with sesame seeds. Let them roast at 200 ° C/ 392 ° Fahrenheit for 15-20 minutes until golden. Cool on grill.

Pasta “Tagliatelle” with minced meat

Its finally friday, let the weekend begin with good and tasty food. I have gone for something simple and incredibly good. Something that falls very well in taste here at home. It doesn’t take long to make and is incredibly flavorful.

I spend between 20/25 min on this dish.

In this pasta dish you need;

  • 400 gram/14.1 oz pasta/ tagliatelle Cook this with a little salt and cooking oil.

In the sauce itself, you need;

  • 400gram/ 14.1 oz minced meat
  • 1 carrot
  • 2 scallions
  • 2 paprika both green and red
  • a half garlic
  • 2 tomato
  • 300 gram/ 10.5 oz pasta saus

Calculate approx. 100 gram/3.5 oz of pasta per. person.
Use a large saucepan and boil plenty of water. Add salt (about 1 tablespoon per liter of water) and then the paste. Stir along the way so that the paste does not stick together. Use the cooking time on the pasta package as a starting point, but let the taste determine if it is actually finished. The pasta is pre-cooked when it is “al dente”, ie it has a little chewing resistance. Strain the pasta in a colander and stir in some oil to prevent it from sticking together.

Pasta sauce: Put some cooking oil in the frying pan, add the meat dough to frying, add spices, such as salt, pepper and some red pepper powder. Fine cut carrot, peppers, half garlic, tomatoes and two spring onions or half onions. Add it to the pan when the meat dough is almost cooked. Let it simmer for 8 minutes as approx, then add 300 grams/10.5 oz of pasta sauce over. Let it simmer for 2 minutes before mixing it with tagliatelle.

When you serve you can also add cracked cheese over.