A popular and well-known Chocolate Brownie can be prepared in a hundred different ways.

Brownie is a moist and strong cake and the only thing you should do now is to prepare it and to enjoy its chocolate flavour.

This time I have prepared Brownie with apples which will delight you.

INGREDIENTS :

325 g of flour

1 package of baking powder

1 package of vanilla sugar

A pinch of salt

350 g of sugar

400 g of walnuts (or hazelnuts)

300 g of baking chocolate

250 g margarine for cakes (or butter)

7 eggs ( M )

5 spoons of lemon squeeze

750 g of apples ( peeled and cored )

PREPARATION :

1 . put the margarine and chocolate in a pot and melt them easily on the oven …

2 . chop the walnuts roughly …

3 . put the lemon squeeze into a bowl, peel the apples, core them, grate them and then mix them with the lemon squeeze so that the apples do not turn brown …

4 . put all the dry ingredients and 200 g of walnuts together into a bowl, so that they become homogenous …

5 . add eggs into the dry ingredients and mix lightly and then add the melted chocolate and whisk well …

6 . add the grated apples to the mixture and put them together with a spatula …

7 . cover the bottom of the baking tray ( 30 x 40 ) with parchment paper, put the batter into the tray and spread it evenly …

8 . sprinkle the rest of the walnuts on the batter …

9 . put the Brownie into the oven pre-heated to 175 degrees and bake it for 40 minutes …

10 . take the Brownie out of the oven, let it cool down and cut it into ca. 20 squares …

NOTES AND ADVICE :

1 . Brownie must not be overbaked, it has to be moist and a bit sticky.

2 . After 40 minutes when you insert a toothpick into the Brownie, a little chocolate should remain on the toothpick .

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

Is there anything better for winter days than hot chocolate? At the beginning I want to point out that this is not chocolate milk, but hot chocolate. The difference is in the consistency, because hot chocolate milk is thinner than hot chocolate and hot chocolate is not as thick as chocolate pudding.

INGREDIENTS : 

1 l of milk

2 packages of vanilla sugar

5 spoons of sugar ( 120 g )

A pinch of salt

50 g of cocoa ( bitter cocoa for cakes )

200 g of cooking chocolate (chopped into pieces)

10 g of corn starch

FOR DECORATION :

cream ( not obligatory )

Marshmallow mini (not obligatory)

PROCEDURE :

1 . Dissolve the cocoa and corn starch in 160 ml of milk, so that lumps disappear …

2 . Put all the other ingredients into a medium-sized pot and let the chocolate dissolve completely….

3 . when the chocolate dissolves and the milk boils, add the previously prepared cocoa paste while stirring constantly…

4 . stir constantly till it boils once again and go on stirring until all the lumps have disappeared (if there are any) ….

NOTES AND ADVICE :

1 . If the hot chocolate is not sweet enough, add more sugar into your cup.

2 . If there are lumps left in the hot chocolate, mix it well with a hand blender.

3 . For the perfect taste of hot chocolate, use high-quality chocolate and cocoa!!!

4 . The flavour always depends on a product you are going to use.

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

This cake is best of the best, simply fabulous due to its texture and taste.

We all know that Tiramisu tastes like coffee, but I promise you, this Tiramisu is special. Try this cake, which has a special and light taste of bitter almond.

INGREDIENTS :

1 kg of Mascarpone cheese

500 ml of sweet cream

80 g of powder sugar

1 Cream fix

400 g of ladyfingers

400 – 500 ml of cold espresso ( or strong Turkish coffee )

½ of a bottle of concentrated bitter almond flavour (It is often written Bitter – Mandel or Bittermandel on the bottle. You can find it in small glass bottles)

FOR DECORATION :

Cocoa ( bitter cocoa for cakes )

Roasted flaked almonds

PROCEDURE :

1 . put Mascarpone , powder sugar and concentrated flavour in a bowl and mix well …

2 . pour the sweet cream and Cream fix lightly, with constant mixing and mix well ( be careful not to mix too much) …

3 . divide the filling into three equal parts …

4 . adjust the cake ring on the diameter of 26 cm and put it on the cake stand…

5 . nip the ladyfingers in the cold coffee shortly and line them in the ring, then put the filling on the ladyfingers and repeat the procedure till you have used all the ladyfingers and the whole filling …

BOTH LADYFINGERS AND THE FILLING ARE LINED THREE TIMES !!!

6 . put the cake in the fridge, best overnight …

7 . the next day take the cake out of the ring, even its edges and coat them with roasted flaked almonds …

8 . sprinkle the cake with cocoa abundantly from above …

NOTES AND ADVICE :

1 . Always put the sugared side of the ladyfingers down.

2 . Even the filling over the ladyfingers softly, so that they do not move .

3 . The concentrated flavour can be bought in Kaufland or Lidl, please do not skip it.

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri

This recipe is excellent for each occasion because you do not have to stay in the kitchen half of the day to prepare dinner for your guests. Besides, you can choose your favourite taste of this stew, but I will state this down as advice. I would call this Party Stew because of its quantity.

INGREDIENTS :

500 g of mixed minced meat ( you can use beef as well )

500 g of beef – for goulash

500 g of pork – for goulash ( you can use veal, too )

500 g of smoked pancetta

500 g of green bell pepper

500 g of yellow bell pepper

500 g of red bell pepper

500 g of onion

100 ml of oil ( for frying )

FOR THE SAUCE :

1 kg of peeled tomatoes ( tinned chopped tomatoes )

700 ml of cooking cream

500 g of Arrabbiata sauce ( from the jar)

400 g of Tikka Masala sauce (from the jar)

25 g of salt

15 g of sweet red pepper (spice)

1 g of pepper (ground)

3 g of Kayan pepper – not obligatory ( spice )

2 g of curry (spice)

PROCEDURE :

1 . cut the meat into cubes, as for goulash …

2 . cut the pancetta to cubes or strips …

3 . cut the onion to cubes and chop the bell-peppers to bigger cubes …

4 . put all the above-mentioned ingredients for the sauce into a bowl and mix whisk well ( leave the ready sauce aside for a while ) …

5 . heat the oil in a big pot or baking tray and add onion and fry it shortly ca. 3 – 4 minutes …

6 . add pancetta and minced meat and stew together for ca . 5 minutes …

7 . take the pot away from the oven and add other meat, bell-peppers and sauce …

8 . mix well to enable all the ingredients to get homogenous …

9 . cover the pot and put it into the oven preheated to 180 degrees for exactly 2 hours to cook lightly …

NOTES AND ADVICE :

1 . For this amount you need a really big pot or baking tray.

2 . Make sure that the pot is suitable for the oven, the pot must not have any parts made of rubber or plastic.

3 . There is no need to take your dinner out of the oven and stir it, while it is being cooked.

4 . If you want to prepare this dish for you and your family, use half of the ingredients.

5 . The stated amounts are large and they are suitable for ca. 12-15 people and for every occasion.

6 . With this stew you can serve only bread, which is quite sufficient if you ask me, but if you want to, you can serve gnocchi, spaetzle, potato dumplings or bread dumplings etc…

7 . Tikka Masala and Arrabbiata are not obligatory sauces and this is what I like in this recipe, which means that you always make the same stew and it always has a different taste or you always use your favourite sauce – it’s up to you.

8 . Instead of Tikka Masala and Arrabbiata sauce, you can use Schaschlik sauce, Zigeuner sauce, Chili sauce, Mexican sauce, Jäger sauce, etc. … simply choose your favourite sauce or two, as I do.

9 . If you choose only one sauce, make sure that the total amount of the sauce is 900 ml.

10 . Different sauce types are packed in jars and can be bought in the shops like Interspar, Kaufland, Lidl, etc

If you like recipes from my blog, you can subscribe to my YouTube channel for free …. thank you for trusting me your Meri