We are all familiar with Russian Hats, once I had a lot of filling left and it was pretty late for me to make a new biscuit. This whole procedure was too long for me at that moment. Mix, bake, wait for the biscuit to cool down and then fill the Russian Hats.

I came to an idea how to prepare Russian Jaffa Hats that are quick to make and I do not even have to melt the chocolate.

INGREDIENTS :

6 – 7 packages of Jaffa cookies

500 ml of milk

2 packages of vanilla pudding

150 g of flour

150 g of sugar

1 spoon of vanilla paste ( or vanilla sugar )

130 g of margarine for cakes ( room temperature)

50 g of white chocolate

200 g of coconut flour ( for rolling the cakes )

PREPARATION :

1 .dissolve pudding and flour in ca 200 ml of milk with hand blender…

2 . put the milk, sugar, vanilla paste and chocolate into a pot and let it boil….

3 . when the milk boils in the pot, add the first part of the milk where the pudding and flour have been dissolved and with constant stirring continue cooking for a few seconds till the pudding thickens …

4 . put the transparent foil directly on the hot filling…

5 . leave the filling to cool down…

6 . mix the margarine for cakes till it gets creamy and add the filling slowly, spoon by spoon …

7 . mix everything well …

8 . put the filling into a decorating bag or use a teaspoon to put the filling on the chocolate side of Jaffa cookie, put another Jaffa cookie on the filling so that the chocolate side is up …

9 . spread the filling around the cake carefully and roll it in the coconut flour …

10 . leave the Russian Jaffa Hats in the fridge overnight …

NOTES AND ADVICE :

1 . If you want to, you can put the ready filling in the fridge for a while to let it cool down, it is easier to work with it then.

2 . A perfect option is if you add 50 g of coconut flour in the filling.

3 . You can use your favourite raspberry, orange, apricot, strawberry flavoured Jaffa cookies, etc.…

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

Pure classics, but stuffed courgettes are always gladly seen on the table. What I like most about stuffed courgettes is that you can have a different stuffing each time, so it is never-ending creativity.

INGREDIENTS : ( for 4-5 bigger courgettes)

4 – 5 bigger courgettes

250 g of minced meat ( at your choice )

150 g of mushrooms ( canned)

200 g of corn ( canned )

50 ml of tomato sauce

1 onion

½ red bell-pepper

½ yellow bell-pepper

200 g of grated cheese ( for instance Gouda)

1 g of pepper

3 g of red pepper (spice)

7 g of Vegeta

3 g of salt

Oil ( for frying )

PREPARATION :

1 . wash the courgettes, cut the edge on the side where there is the stem, halve them and hollow the inside …

2 . chop the hollowed inside of the courgette …

3 . clean the onion and pepper-bells, wash them and chop into tiny cubes…

4 . fry the onions on the preheated oil, add meat and all the spices and continue stewing till the meat changes its colour …

5 . add tomato sauce, mushrooms and continue to stew for ca. 5 minutes…

6 . add the chopped courgette, add the pepper-bells and go on stewing for ca. 5 minutes …

7 . Add the corn and stir everything well at the end…

8 . Oil big tray and line courgettes into the tray…

9 . Fill the courgettes with filling and strew them with grated cheese…

10 . put the courgettes into the oven pre-heated to 180 degrees for ca. 45-50 minutes…

NOTE AND ADVICE :

Baking time may vary due to courgette thickness.

Be careful that your courgettes do not crumble while baking…

If the courgettes fall in the baking tray, just even their bottom with a knife a bit, before you stuff them.

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

When I make these cookies they just disappear in a single day. The taste of chocolate and orange is a fantastic combination. Soft, tasty and easy to prepare.

INGREDIENTS :

270 g of margarine for cakes (or room temperature butter)

180 g of sugar

2 teaspoons of vanilla paste (or 3 packages of vanilla sugar)

3 eggs

450 g of flour

1 package of baking powder

225 g thermo-stable chocolate drops (or fine chopped baking chocolate)

Peel of one orange (or one and a half for more intensive taste)

PREPARATION :

1 . put the sugar, vanilla paste and margarine into a bowl and mix everything well for ca 5-7 minutes…

2 . while mixing, take the margarine away from the edge of the bowl with a spatula several times …

3 . add egg by egg while mixing and mix everything well …

4 . add the flour, baking powder, and orange peel and mix everything well…

5 . add chocolate drops and stir well with the spatula …

6 . put the prepared mixture into the fridge for min 2 hours…

7 . form balls sized as Raffaello balls with wet hands, or take the mixture with a mini spoon for ice-cream directly on the parchment paper ( SEE THE VIDEO ) …

8 . line the balls on the tray leaving sufficient space between them …

9 . put the cookies in the pre-heated oven on 180 degrees ca. 12 – 15 minutes, depending on your oven. Cookies are baked when they get a golden colour and when you can pick them up from the parchment paper.

NOTE AND ADVICE :

If you do not have thermo-stable chocolate drops, you can use baking chocolate.

I am not sure whether you can use milk chocolate, as it melts quickly and burns fast (but if somebody tries it, write to me about your results in the inbox of my FB page ) …

Be careful about the space during baking!!!

Be careful that your cookies do not burn and follow the time of the first baking.

Keep the cooled cookies in a closed box for cookies.

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

Very healthy ginger tea, ideal against cold and if you add a bit of chilly, the cold is soon away.

INGREDIENTS :

1500 ml. of water

3 lemons (without peel)

5 cm of ginger

3 cinnamon sticks

2 tea bags (at your choice)

3 oranges

Chilli (not obligatory, if you use it, then take small amounts so the tea is not too hot)

PREPARATION :

1 . peel the lemons and cut them into cubes…

2 . peel the ginger with a teaspoon and cut it into thin slices (if you have BIO ginger you do not have to peel it)…

3 . put the lemon, cinnamon sticks and ginger into the water…

4 . cover the tea and put it to boil, when it boils, reduce the temperature and let it cook for 5 more minutes…

5 . then take it away from the stove and put 2 bags of tea by your choice and let it stay for 20 minutes…

6 . drain the tea in a colander…

7 . drain 3 oranges and add them into the drained tea…

8 . if wished, everybody can add a little chili into their cup…

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