This cheese is very easy and fast to prepare. It does not matter if you do not have domestic milk, as you can make extremely tasty cheese with purchased milk, as well.

INGREDIENTS :

2 l of milk ( at least 3.8 % fat )

400 g of sour cream ( at least 20 % fat )

2 tea spoons of salt

4 eggs

PROCEDURE :

1 . stir sour cream and eggs well …

2 . put the milk and salt to boil …

3 . as soon as the milk boils, add mixture of eggs and sour cream with constant stirring and continue stirring for ca. 30 seconds …

4 . when the milk boils again, reduce the temperature ( on my cooker the highest temperature is on number 9, so I reduce it to number 6 ) …

5 . now you have to be careful that the milk does not boil over, but it should be boiling all the time …

6 . stir the milk surface from time to time with a spoon, and continue cooking for ca . 15 – 20 minutes …

7 . while the milk is boiling you can see that milk proteins separate from the whey, and lumps are made …

8 . while the milk is cooking put a colander in the sink, and a moist gauze over the colander …

9 . strain the mixture from the pot through the gauze, press the cheese with a spoon, and tighten up the gauze with your hands as strong as possible to make all the whey come out of the cheese ( BE CAREFUL, IT IS VERY HOT ) …

10 . leave the cheese in the gauze for ca. 3 hours to let it cool down …

NOTES AND ADVICE :

You do not have to throw the whey away, you can salt it, cool it down and leave the cheese in the whey, in this way the cheese will stay fresh for a longer time.

If you do not want to keep it in the whey, you can boil some water, salt it and let it cool down, so you can keep the cheese in salty water.

For 1 l of liquid you need 60 g of salt, prepare as much liquid as needed – depending on your bowl and the size of the cheese.

It is not obligatory to keep the cheese in salty water or in whey.

If you want flavoured cheese, put the spice you want immediately in the milk, together with salt, so that cheese can get taste of spices.

You can use smoked pepper, chilli, curcuma, pepper, chive, oregano etc. …

If you want to make cheese with tiny chopped nuts, put the nuts into the pot 3 – 5 minutes before the end of cooking.

If you want cheese with olives, add olives at the very end of cooking and strain the cheese through the gauze immediately.

It is important that the gauze is clean, sterile and that it does smell like fabric softener or laundry detergent.

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To be honest, at our home everybody is crazy about Nutella and it is really not good how much we eat it. In the morning with bread, then on pancakes, we spread it on everything, and we even eat it with spoon, OMG .

So I started searching for a delicious, and not too sweet chocolate spread. Of course, this chocolate spread is not like Nutella, but it is even tastier for us as we can taste fried hazelnuts and chocolate.

INGREDIENTS :

80 g of sugar

70 g of fried hazelnuts

100 g of chocolate ( 50 % of cocoa )

60 g of butter

100 ml of milk

PREPARATION :

1 . fry the hazelnuts on a dry pan, without fat or buy already fried hazelnuts …

2 . grind the hazelnuts as fine as possible in the blender …

3 . put milk and sugar to boil …

4 . put the pot away from the cooker and add chocolate and stir till the chocolate melts …

5 . add butter and stir till the butter melts completely …

6 . add ground hazelnuts and mix well with hand blender …

7 . put the chocolate spread in a glass jar and let it cool, then put it in the fridge …

NOTE :

I had used various types of chocolate and butter till I found the perfect texture of the chocolate spread and excellent taste – in my opinion; that’s why I want to show you which chocolate and which butter I use to prepare this chocolate spread. It is really important for you to use chocolate with 50 % of cocoa, neither more, nor less than 50 %, otherwise the taste and texture of the chocolate spread will change. In the picture you can see which products I use.

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Pork fillet in pepper sauce with a few spoons of Ricotta cheese is simply fantastic.

Although we hardly ever use pork, everybody loves it prepared this way, with rice gnocchi, pasta, boiled potatoes, croquettes etc. … tastes go so well together.

INGREDIENTS :

1 kg of pork fillet

4 bell-peppers ( yellow and red)

1 onion

2 spoons of oil

3 spoons of tomato tube paste

1 tea spoon of mustard

1 spoon of flour

800 ml of vegetable broth

1 tea spoon of sweet red ground pepper

2 spoons of Ricotta or Mascarpone cheese

1 g of pepper

salt

1 tea spoon of curry

PREPARATION :

1 . cut the meat into slices – as thick as a finger …

2 . preheat the oven to 180 degrees …

3 . oil a baking tray, line the meat and season it with salt and pepper from both sides …

4 . put the oil into a pan and fry the meat from both sides – 3 minutes each …

5 . put the meat into the baking tray, cover it with aluminium foil and bake for about 20 – 25 minutes …

6 . peel the onion and chop it into small cubes …

7 . wash the bell peppers, deseed them and cut them into strips …

8 . fry the onion in the pan for 5 minutes, where meat has been fried before, add peppers and continue frying for 5 minutes on low heat …

9 . add curry, pepper, tomato tube paste, mustard and flour and stir well and then pour broth over it….

10 . cover the pan and let the sauce boil, then cook for 7 – 8 minutes …

11 . add pepper, salt according to your taste and Ricotta cheese, stir well and put the meat back from the oven into the pan. You can cook rice, gnocchi, potatoes, pasta, croquettes etc. to go with it…

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This is a special cake, I am really very fond of it. I call it Winter Magic due to its ingredients. It is totally delicious, soft and moist. Its taste is enriched with carob which is a Mediterranean spice, unfortunately it is very seldom or often wrongly used in our cuisine.

INGREDIENTS : 

3 eggs

250 g of semolina

100 ml of oil

200 g of sugar

100 ml of milk

1 package of vanilla sugar

1 package of baking powder

150 g of ground almonds

5 pears

100 g of carob

Juice of 1 lemon

a pinch of salt

FOR COATING AND SPRINKLING :

130 g of apricot jam

100 g of flaked almonds

FOR COATING AND SPRINKLING THE BAKING TIN :

butter

flour

PROCEDURE :

1 . preheat the oven to 180 degrees…

2 . mix eggs , sugar and vanilla sugar well …

3 . in the meantime peel, core and grate the pears and leave them aside …

4 . when eggs and sugar are mixed and have become creamy, add milk and oil and mix for ca. 2 minutes …

5 . add all other ingredients except pears to the mixture and go on mixing till all ingredients get homogenous …

6 . add pears to the mixture with light circular movements …

7 . pour the mixture into the buttered and floured baking tin with diameter of 26 cm, and bake for ca . 35 – 40 minutes …

8 . while the cake is being baked, roast flaked almonds on a dry pan, without any fat …

9 . leave the baked cake in the baking tin for 10 minutes, and then take it out …

10 . leave the cake for ca. 20 minutes to get cooled a bit, then stir the jam with a spoon, coat the cake and sprinkle it with flaked almonds evenly …

11 . press flaked almonds with your palm gently to enable them to stick to the jam better …

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