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Pickled Cucumbers

What’s easier isn’t always better. Take for instance, pickled cucumbers! You’d probably buy them in the store, but you don’t really know what kind of preservatives can be found in the jar. The better option is always going the homemade way. The pickled cucumbers are ready in no time, and they have a rich, fantastic flavor thanks to the dried dill, horseradish, mustard seeds, celery, and the ever-present salt.

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Ingredients Needed for Pickled Cucumbers

3 pounds of cucumber
1 ounce horseradish
2 garlic cloves
dill
3 teaspoons of mustard seeds
celery leaves
2 tablespoons of salt
4 cups of water

How to Make Pickled Cucumbers

  1. Add the cucumbers in a large bowl of water so you can clean them.
  2. Slice your horseradish into long, thin sticks.
  3. Grab 2 jars, approximately 800 ml each. Add garlic and dried dill on the bottom. Stuff as many cucumbers as you can. Add the horseradish sticks between the cucumbers. Top with celery leaves and mustard seeds.
  4. Add the water in a saucepan and bring it to a boil. Add the salt, and stir for 1-2 minutes.
  5. Fill the jars with salty water. Secure them with lids and let the cucumbers rest in a cold place for 2-3 weeks.

Deep Fried Mushrooms With Mustard Dip

Are you having friends over and looking for a homemade snack, that is quick and easy to make? Try these deep fried mushrooms with mustard and cumin dip and set the board game! Increase the quantities depending on how many guests you have! Serve while the mushrooms are still hot!

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Ingredients Needed for Deep Fried Mushrooms With Mustard Dip

10 mushrooms, cut into halves
½ cup flour
1 egg
1 tablespoon milk
½ cup breadcrumbs
vegetable oil for frying
1 teaspoon cumin seeds
½ cup heavy cream
1 teaspoon mustard
½ teaspoon dried oregano
salt
pepper

How to Make Deep Fried Mushrooms With Mustard Dip

  1. Whisk the egg with milk and make egg wash.
  2. Coat each the mushrooms with flour, dip them in the egg wash, and coat with breadcrumbs.
  3. Heat the vegetable oil in a wok or deep skillet. Deep-fry the mushrooms for about 3-4 minutes or until golden.
  4. Heat another skillet and roast the cumin seeds for 1 minute.
  5. Add the heavy cream, mustard, dried oregano, herb salt, and pepper.
  6. Mix and simmer until the sauce reduces by half and thickens.
  7. Serve the mushrooms with mustard dip.

Lamb Shanks With Puff Pastry Ravioli and Tomato Sauce

Lamb shanks have a delicious, strong flavor, and are pretty cost-effective. So your wallet won’t suffer after you indulge in this great dinner dish. Let the shanks simmer in chicken stock to tenderize the meat. Next up, make this multi-flavored tomato sauce and serve them with the shanks. And the final, amazing touch: a surprising recipe of homemade ravioli you’ll probably want to write down for other ocassions.

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Ingredients Needed for Lamb Shanks With Puff Pastry Ravioli and Tomato Sauce

1 tablespoon olive oil
2 lamb shanks s, approx. 1 pound each
1 cup chicken stock
1 cup tomato sauce
1 teaspoon dried basil
1 teaspoon sugar
1 teaspoon grenadine syrup
½ puff pastry sheet, thawed
½ cup cream cheese
parsley

How to Make Lamb Shanks With Puff Pastry Ravioli and Tomato Sauce

  1. Heat the olive oil in a saucepan over medium-high heat. Add the lamb shanks and fry them on both sides until they have that golden-brown crust.
  2. Pour the chicken stock, reduce the heat and cover the pan with a lid. Cook the lamb for 45 minutes, until the stock reduces by half and the meat is tender.
  3. Heat a skillet over medium heat. Add the tomato sauce, dried basil, sugar, and grenadine syrup.
  4. Stir, and cook the sauce for 3-4 minutes.
  5. In order to make the ravioli, spread some flour on your working surface, and add the puff pastry. Split it into 5 long and thin strips.
  6. Mix the cream cheese with parsley. Spread the mixture over the pastry strips.
  7. Grab the left side of one of the strips and press it towards the opposite end. Do the same for the remaining puff pastry.
  8. Use a crinkle cutter and cut the strips into 0.4 inch (1 cm) thick small pastries, with the aspect of ravioli.
  9. Add them in a saucepan full of simmering water and boil them for 5 minutes.
  10. When the lamb is ready, serve it with the tomato sauce and the pasta.
  11. Enjoy!

Brussels Sprout and Cheese Pizza

These tiny little cabbages are not only easy to cook, but also very versatile! They’ve got a mild bitter-sweet taste which, when combined with certain types of cheese, make a terrific homemade pizza. Care to try?

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Ingredients Needed for Brussels Sprout and Cheese Pizza

7 brussels sprouts
2 tomatoes, medium size
1 pizza crust
5 tablespoons of pesto sauce
7 ounces of feta cheese
10 mozzarellas pearls
1 tablespoon oregano, dried leaves
1 egg
1 tablespoon milk

How to Make Brussels Sprout and Cheese Pizza

  1. Preheat the oven to 370 degrees F/185 degrees C.
  2. Wash the Brussels sprouts and remove the outer layer of leaves. Cut off the brown stubs and slice in half.
  3. Slice the tomatoes.
  4. Line a baking tray with parchment paper. Place the pizza crust the on it. Place one small bowl (about 4 inch/10 cm diameter) in the center of the pizza crust.
  5. Spread pesto sauce on the pizza crust edges.
  6. Add the tomato slices.
  7. Crumble the feta cheese all over the tomatoes. Top with the Brussels sprouts and mozzarella pearls.
  8. Sprinkle with dried oregano.
  9. Remove the bowl. Make cuts on the pizza crust, like triangular slices, from the center to the edges, but stop when you reach to the toppings.
  10. Fold each triangle over the toppings and press with your fingers so the dough sticks together.
  11. Whisk the egg and the milk and make egg wash.
  12. Use the egg wash to coat the dough.
  13. Bake the pizza for 20 minutes.
  14. Serve the Brussels sprout pizza with ketchup or tomato sauce.

One-Pan Salmon and Veggie Dish

When you don’t have much time and the right mood for cooking, but you still want to eat something healthy and homemade, it’s a relief to cook everything in one pan. And if it takes less than 30 minutes, it’s even better! Cook some potatoes and bell peppers with salmon. Want more flavor: garlic, dill, and white wine will do perfectly!

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Ingredients Needed for One-Pan Salmon and Veggie Dish

2 tablespoons of vegetable oil
2 potatoes
1 red onion
½ yellow bell pepper
½ red bell pepper
⅓ cup white wine
10 ounces of salmon fillet
2 garlic cloves
1 tablespoon dill, chopped
½ cup water
⅓ cup tomato sauce

How to Make One-Pan Salmon and Veggie Dish

  1. Peel the potatoes and cut them into medium cubes.
  2. Heat the vegetable oil in a skillet over medium-heat.
  3. Add the potatoes and fry them.
  4. Chop the red onion. Slice the yellow and red bell peppers.
  5. Add the onion and bell peppers in the skillet and cook them with the potatoes, until soften.
  6. Add the white wine, simmer and let it reduce by half.
  7. Cut the salmon fillet into strips and add it in the skillet.
  8. Add the garlic and dill, give them a good stir and pour the water. Season everything with salt and pepper.
  9. Let the dish simmer for 1-2 minutes, then add the tomato sauce and continue simmering for another 5 minutes, until the veggies are tender and the fish is cooked through.

Pesto Trout Fillet and Chips

When you are in the mood for spending time in the kitchen, it’s a joy to make everything on your own. Instead of buying everything, choose homemade potato chips and homemade salsa. They’re so easy-to-make! If you need an excuse for making them, you should just fry some trout fillet with pesto sauce!

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Ingredients Needed for Pesto Trout Fillet and Chips

2 trouts fillets, with skin
vegetable oil for frying
1 tablespoon pesto sauce
2 potatoes
1 tomato
1 tablespoon almond s, crushed
3 garlic cloves
3 basil leaves
salt
pepper
1 tablespoon olive oil

How to Make Pesto Trout Fillet and Chips

  1. Pat the skin of the fish with a paper towel.
  2. Heat 2-3 tablespoons of vegetable oil in a skillet.
  3. Add the trout fillets in the skillet, skin side down. Spread the pesto sauce on the fish fillets using a silicone brush. Let the fish fillets fry for 7-9 minutes, on medium heat.
  4. Turn over the fish fillets and cook for another 2-3 minutes.
  5. While the fish is cooking, finely slice the potato. You can use a slicer.
  6. Heat a large quantity of vegetable oil in a skillet.
  7. Deep fry the potato slices on both sides, until golden.
  8. Crush the garlic. Dice the basil leaves.
  9. Dice the tomato and put it in a bowl.
  10. Add the crushed almonds, crushed garlic, and basil leaves. Season with salt and pepper.
  11. Drizzle some olive oil and mix.
  12. Serve the fish with fresh tomato salsa and potato chips.

Spicy Pastry Twists

Everybody likes some nice pastry strips, right? But the homemade ones are always the best, especially when made with numerous spices and fried herbs. We recommend making some with paprika and oregano, but the possibilities are endless, so go wild!

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Ingredients Needed for Spicy Pastry Twists

2 ounces of fresh yeast
⅔ cup warm water
⅔ cup olive oil
1 ½ pounds of flour
2 tablespoons of paprika powder
2 tablespoons of oregano
1 tablespoon mixed spices
1 tablespoon himalayan salt

How to Make Spicy Pastry Twists

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Put the fresh yeast in a bowl and add the warm water. Stir it with a fork.
  3. Take another bowl and add the flour. Slowly add the yeast mixture while gently stirring the flour. Knead the dough until it has a sticky texture.
  4. Spread some flour on your working surface and add the dough in the middle of it. Knead the dough until firm, smooth, and elastic, for about 5 minutes.
  5. Take a rolling pin and roll out the dough, periodically lifting and turning it. Make it 0.1-inch (2-3 mm) thick.
  6. Use a rolling pin to evenly flatten sheet into a 12-14 inch (30-35 cm) disk.
  7. Sprinkle paprika powder, oregano, spice mix, and Himalayan salt over it. Spread the spices all over with your hands.
  8. Cut the dough into 0.6-inch (1.5 cm) strips.
  9. Catch each strip with your hands, holding it by the edges. Twist the edges in opposite directions. Do this until you use all the dough.
  10. Line a baking tray with a parchment paper. Place the twists in it and bake them for 15 minutes.
  11. Serve the twists warm or cold, with or without a dip.

Mozzarella and Cheddar Pastries

Who can say no to a delicious pastry? Crunchy on the outside and soft on the inside, these cheese pastries sure can’t be refused! We couldn’t make up our mind on whether they should be filled with mozzarella or Cheddar, but lucky for you, we decided to go for both. Also, the dough is homemade, which makes for an authentic culinary experience!

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Ingredients Needed for Mozzarella and Cheddar Pastries

2 ¼ pounds of flour
salt
2 tablespoons of olive oil
2 cups of water
7 ounces of butter
2 cups of mozzarella, shredded
2 cups of cheddar, shredded
2 eggs

How to Make Mozzarella and Cheddar Pastries

  1. Preheat the oven to 350°F/175°C.
  2. Place the flour in a large bowl. Add a pinch of salt and olive oil. Slowly add the water while gently stirring the flour. Knead the dough until it has a sticky texture.
  3. Spread some flour on your working surface and add the dough in the middle of it. Knead the dough until firm, smooth, and elastic, for about 8 minutes.
  4. Pinch off a piece of the dough and gently roll between your hands to form 2 inches (5 cm) balls. You should have 15 balls. Continue shaping until all the dough is used.
  5. Grab each ball and level them with a rolling pin. Grab a knob of butter on the tip of your fingers and spread it over each dough round. Place them in stacks of 3 with butter on the sides so you can stick them. You should have 5 stacks.
  6. Again, spread flour on your working surface. Grab a stack of dough and level it with a rolling pin. Do it until you get 12 inches (30 cm) in diameter. Evenly spread shredded mozzarella over it.
  7. Now, fold from the left side towards the middle and spread butter. Fold it from the right side towards the middle and again spread butter. Fold it from the upper side towards yourself until you reach the middle and spread butter. Finally, fold it from the down side towards the middle and again spread butter.
  8. Add about 1 tablespoon of shredded Cheddar in the corners of the dough. Now grab each corner and wrap them towards the middle.
  9. Repeat for the remaining 4 stacks.
  10. Crack the eggs and whisk them.
  11. Line a baking tray with parchment paper. Place the pastries in it and coat them with the egg mixture.
  12. Slide the pastries in the oven for the next 25 minutes.

Beef Maznik Pie

So, do you enjoy cooking with ground beef? If so, you can try this maznik pie, inspired from Macedonian cuisine. There’s quite a little technique involved in making the dough, but in the end the pie will reward you with its delicious taste and amazing texture. Just think of it: homemade dough, ground beef, butter, and tomato sauce! Now that sounds mouthwatering, don’t you think?

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Ingredients Needed for Beef Maznik Pie


For the crust:

1 pound flour
salt
1 teaspoon baking powder
2 tablespoons of olive oil
1 cup warm water

For the filling:

1 tablespoon vegetable oil
1 onion, chopped
1 pound ground beef
pepper
1 teaspoon chili flakes
salt
1 tablespoon mixed spices
½ cup tomato sauce

How to Make Beef Maznik Pie

  1. Preheat the oven to 400°F/200°C.
  2. Melt 2 ounces (55 grams) of butter.
  3. Place the flour in a large bowl. Add a pinch of salt and the baking powder. Pour the olive oil and water, while gently stirring the flour.
  4. Spread flour on your working surface (it’s preferably to use a tablecloth – you’ll need it later for wrapping the dough).
  5. Begin kneading the dough adding a little more flour as it becomes sticky. Knead the dough for 5 minutes until smooth, elastic and firm.
  6. Shape the dough into a 4 inches (10 cm) roll and then cut it into 6 balls. Level them with a rolling pin until thin.
  7. Grab a knob of butter in the tip of your fingers and spread it over each round of dough. When you’re done, place them in stacks of 2, with butter on the sides so you can stick them together.
  8. For making the beef filling, heat the oil in a skillet over medium heat. Add the onion and cook it for 2 minutes, until translucent. Add the ground beef. Season with pepper, chili flakes, salt, and mixed spices. Cook the meat for 6-8 minutes, until browned. Add the tomato sauce, reduce the heat, and continue cooking for another 2 minutes.
  9. Return to the dough. Grab one stack of dough and widen until it is almost transparent.
  10. Evenly spread 1 tablespoon of melted butter and around 5.5 ounces (150 grams) of the ground beef mixture on the surface of the dough.
  11. Lift the edges of the tablecloth closest to you and allow the pastry to roll.
  12. Grab one of the ends and make a swirl with it. Add the swirl in a baking tray.
  13. Continue with the remaining ingredients, until you have used the other 2 stacks of dough and the filling ingredients. Add the second and the third swirl in the baking tray, trying to shape one big swirl pie.
  14. Bake the pie for the next 25 minutes.

Spanakopita

Spanakopita is a delicious pie, with homemade dough and a savory filling made with baby spinach, yogurt, and feta. Is your mouth already watering? Don’t worry, you’re not alone! This recipe requires some work and cooking skills, but in the end, you’ll find that it’s really worth the effort. Try it for a large family meal, and we’re sure you will impress everybody!

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Ingredients Needed for Spanakopita

2 ¼ pounds of flour
salt
½ cup olive oil
1 cup water
8 ounces of butter
1 ½ pounds of baby spinach
3 eggs
8 ounces of feta cheese
1 cup yogurt

How to Make Spanakopita

  1. Preheat the oven to 400°F/200°C.
  2. Add the flour in a large bowl. Add a sprinkle of salt and stir in the olive oil and the water to form a dough.
  3. Turn the dough onto a floured surface and knead it, until smooth, firm and elastic, about 8-10 minutes. Add a little more flour as the dough becomes sticky.
  4. Divide the dough in half. Flour your workspace and roll out the first ball dough into a 16 inch round. Wrap around a rolling pin.
  5. Grab 1 ounce of butter in the tip of your fingers, and spread it on the bottom of a 16 inches (40 cm) X 14 inches (35 cm) oven tray.
  6. Carefully unroll the dough. Spread 1 ounce of butter onto its surface.
  7. First, fold the right side and butter the surface. Then, fold the left side and butter the surface again. Fold the top of the dough to the middle, cover with butter, and then fold the bottom part and top it off with butter. Carefully, roll the dough into a ball. Let the dough rest for 10 minutes and continue with the second ball dough. Let it rest too for 10 minutes.
  8. For the filling, add the baby spinach into a large bowl. Add the yogurt and eggs. Grab the cheese, break it into small crumbles, and add it into the bowl. Use a spoon and combine all of the ingredients.
  9. When the dough has finished resting, use a rolling pin and roll it into a very thin sheet, around 16 inch round.
  10. Melt 2 ounces of butter, and mix it with 2 tablespoons of olive oil.
  11. Spread the first sheet on the bottom of your 16 inches (40 cm) X 14 inches (35 cm) oven tray. Drizzle with 2 tablespoons of the butter and oil mix.
  12. Take the spinach filling and spread it evenly all over the dough. Top it with the second sheet. Drizzle with 2 tablespoons of the butter and oil mix.
  13. Bake it for 10 minutes and then reduce the heat to 350°F/175°C. Continue baking for 25 more minutes.

Soy Sauce Glazed Turkey and Mushrooms

Are you craving Chinese food? Then don’t just stand there! Go to the grocery store and buy some mushrooms! Then, take a piece of meat of your choosing from the fridge, and cook it using the stir-fry technique! In our case, we cooked turkey thigh! Just combine the meat with multiple types of mushrooms, garlic, white wine and soy sauce. And there you have it, a delicious, homemade Chinese meal!

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Ingredients Needed for Soy Sauce Glazed Turkey and Mushrooms

1 shimeji mushroom
1 champignon mushroom
1 brown champignon mushroom
5 chanterelle mushrooms
1 wood ear mushroom
1 garlic
3 tablespoons of vegetable oil
4 ounces of boneless turkey thigh
⅓ cup white wine
¼ cup soy sauce

How to Make Soy Sauce Glazed Turkey and Mushrooms

  1. Chop the Shimeji and wood ear mushrooms.
  2. Slice the Champignon and Chanterelle mushrooms.
  3. Dice the garlic clove.
  4. Cut the boneless turkey thigh in medium chunks.
  5. Heat the vegetable oil in a skillet.
  6. Throw in the garlic and the turkey, and cook it on each side.
  7. Add the white wine, the Champignon and wood ear mushrooms and cook them. If you want, add more wine.
  8. After the Champignon and wood ear mushrooms start to soften. Add the Shimeji and Chanterelle.
  9. Pour the soy sauce and cook the mushrooms gently for another 3-5 minutes, until they are tender.
  10. Serve warm.

Tropical Popsicles

Homemade popsicles? Yes, you can now make them in the comfort of your own home. Try this recipe with lots of exotic flavors, such as banana, kiwi, avocado, enriched with coconut milk and maple syrup. They’re the perfect thing to make if you’re having a small summer party. We guarantee they’ll be an absolute hit!

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Ingredients Needed for Tropical Popsicles

½ avocado
2 bananas s, sliced
2 kiwis s, sliced
1 tablespoon coconut milk
1 tablespoon maple syrup

How to Make Tropical Popsicles

  1. Add avocado, banana and kiwi slices in a blender.
  2. Pour coconut milk and maple syrup. Blend them until smooth.
  3. Pour the obtained juice into some popsicle molds.
  4. Refrigerate them overnight and serve.
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