Who has been drinking? My fish has been drinking !!!  A bit different version for preparing fish fillets.

Fish in this pastry is really fantastic for all fish lovers, I do recommend you to try this. And you will discover why I called it Drunk Fish if you look at the ingredients.

INGREDIENTS :

1 – 1 ½ kg Alaska pollock (or cod, hake, silver bream, chub, sea bass, pilchard etc… )

250 g of flour

2 eggs

1 tea spoon of salt

2 tea spoons of oil + oil for frying

260 ml of beer

PREPARATION :

1 . put a good pinch of oil into a deep pan (fish must swim in oil) and heat it on medium temperature to let the oil get warmed well and slowly …

2 . beat egg whites and salt into stiff snow …

3 . whisk flour, yolks, oil and beer until lumps disappear …

4 . add egg whites into the mixture of yolks and mix lightly with a circular motion until the mixture gets homogenous …

5 . immerse the fish into the pastry from both sides (it is best to do it with your fingers, so that fish does not crumble) and put it into hot oil and fry on medium heat till the pastry gets golden colour on both sides …

6 . take the fried fish out of the pan and put it on a plate covered with kitchen paper …

NOTES AND ADVICE :

This pastry is ideal for preparing various fish fillets, but also for vegetables like broccoli, cauliflower, champignons and lots of other things.

Reduce the amount of salt in this pastry and add some sugar, take Bounty chocolates and immerse them into the pastry and fry on higher temperature, so that the pastry gets the golden colour more quickly and chocolates do not melt.

For fried apples – peel the apples, slice them into rings, remove the seeds and add some cinnamon, vanilla sugar and sugar into the pastry and reduce the amount of salt.

For all those who do not use alcohol in their cuisine, there is an alternative, of course – use mineral water instead of beer, but I prefer beer in this pastry and it evaporates during frying.

DO NOT heat the oil on high temperature! Oil is always heated on baking or frying temperature. If you heat the oil on high temperature and then reduce it, it still remains too hot and cannot cool down to the temperature you need.

If you like recipes from my blog, you can subscribe to my YouTube channel for free

…. thank you for trusting me your Meri

This is a really quick and simple recipe. Literary, in five minutes nectarines are stuffed and ready for degustation. If you want to try this recipe, it is obligatory to look for Amarettini biscuits, because they have that specific intense almond flavour, I would say that Amarettini biscuits remind me of the flavour of marzipan.

INGREDIENTS :

2 cans of nectarines ( 825 g each)

70 g of Amarettini biscuits + a few biscuits for decoration

200 ml of cream

200 g of Greek yogurt

1 tea spoon of whipped cream fix

PREPARATION :

1 . drain the nectarines and flatten their bottoms with a knife so they can stand straight …

2 . chop Amarettini biscuits …

3 . mix the cream by half (not completely) and add it to the yogurt together with biscuits and cream fix, then mix just for a few seconds …

4 . put the prepared filling into a decorating bag (you can use an ordinary freezer bag, too), cut off a somewhat bigger corner of the bag and fill the nectarines abundantly…

5. decorate the stuffed nectarines with one biscuit each …

ADVICE :

Cream fix is not obligatory, if you do not want to use it.

If you do not add cream fix, mix the cream a few seconds longer.

I would recommend you to use Amarettini biscuits in this recipe or possibly some other biscuits having an intense flavour of almonds, cinnamon or marzipan.

In this recipe you can use ordinary set yogurt or Greek yogurt as I did.

Instead of nectarines you can use canned peaches or apricots, too

If you like recipes from my blog, you can subscribe to my YouTube channel for free

…. thank you for trusting me your Meri

I adore these One Pot recipes because you can combine them as you like. Why are they called One Pot? Because all the ingredients go into a wok, and you can use a deep pan, too. Preparation is very quick and easy for us, who have and do not have a lot of time.

INGREDIENTS :

500 g of pasta

1 l of vegetable stock

200 ml of cooking cream

2 cloves of garlic

¼ small spoon of chilli flakes

1 big onion

600 g of frozen mixed vegetables (broccoli, carrot, cauliflower)

4 spoons of oil

200 g of pancetta

250 g of canned corn

½ small spoon of pepper

100 g of pine nuts

100 g of parmesan cheese

salt

PREPARATION :

1 . peel the onion and cut it into small cubes …

2 . cut the pancetta into small pieces …

3 . heat the oil in the wok …

4 . add onion and garlic and cook for 3 – 4 minutes …

5 . add pancetta and keep cooking for 3 – 4 minutes …

6 . add vegetables, pasta, pepper, salt according to your taste, vegetable stock and cooking cream …

7 . stir and cover the wok …

8 . when pasta boils, reduce the heat and cook for 10 minutes, but it always depends on pasta you use. Stir occasionally …

9 . after ten minutes add parmesan and corn, stir well and cook for 2 – 3 minutes …

10 . at the end add chilli flakes and pine nuts and stir well …

If you like recipes from my blog, you can subscribe to my YouTube channel for free

…. thank you for trusting me your Meri

Easy to prepare is this juicy, tasty sour cherry strudel. The whole kitchen smells great when it is baked, but there is a failure, it disappears at light speed from the tray, while still hot. We simply do not have time to wait for it to cool, although I like it much better when it is cold, but it is really impossible to wait that long.

INGREDIENTS :

4 eggs

600 g of set yoghurt

1 package of baking powder

500 g of ready-made phyllo dough sheets

750 g of jarred sour cherries

2 packages of vanilla sugar

1 cup of sugar

1 cup of semolina

1 cup of oil

YOU USE CUPS OF 250 ml .

PREPARATION :

1 . heat the oven to 200 degrees …

2 . beat the egg whites and vanilla sugar into hard snow and leave the mixture aside for a while …

3 . beat the yolks and sugar to make a nice cream, then add yoghurt, oil, semolina and baking powder and mix well …

4 . add egg whites into the stuffing and stir with light circular movements, till the mixture gets homogenous and lumps completely disappear …

5 . drain the sour cherries in a colander …

6 . put the phyllo dough sheets on the worktop, coat a sheet with the stuffing, then put another sheet then stuffing again and after that cherries …

ORDER OF LAYING: sheet – stuffing, sheet – stuffing, sheet – cherries

7 . roll the strudel (it is not important whether according to width or length, it depends on the size of your tray)

8 . coat the rolled strudels with the rest of the stuffing or pour it over them …

9 . put the strudels into the oven preheated to 200 degrees for 15 minutes and then reduce the temperature to 180 and continue baking the strudels for 35 – 45 more minutes, it depends on your oven. When they take on gold, brown colour, the strudels are ready.

10 . if wished, you can sprinkle the strudels with powdered sugar or you can simply leave them as they are…

If you like recipes from my blog, you can subscribe to my YouTube channel for free

…. thank you for trusting me your Meri