Beans in a little different way, I could never expect that beans with these ingredients would be so good, I could bet, nobody would ever try them. When I cooked them for the first time, my family were delighted and since then French Beans have been more often on our menu than ordinary beans.

INGREDIENTS :

250 g . of white beans

400 g . of courgettes

3 – 4 big carrots

500 ml . of tomato puree

600 g . of lamb ( veal )

2 big onions

2,5 L . water

½ of small spoon of pepper

Salt ( to your taste )

3 cloves of garlic

300 g pancetta ( or some other sort of dried meat )

50 ml . of oil

1 bay leaf

1 rosemary twig

1 spoon of Vegeta

1 spoon of ground red pepper

1 small spoon of thyme

INGREDIENTS IF NEEDED :

1 – 1 ½ spoons sugar

2 spoons of flour + 60 ml of water ( to dissolve the flour )

PROCEDURE :

1 . clean the beans, rinse them and leave them in water overnight …

2 . clean the onions and cut them into tiny cubes …

3 . rinse the courgettes and cut the ends off, cut them into four pieces, to get a triangle-form. Cut the courgettes ca. 1 cm thick …

4 . clean the carrots and cut them into cubes ca 1 x 1 cm …

5 . cut the meat into strips or bigger cubes …

6 . fry the meat on preheated oil on high temperature for some 10 min. and then put it on a plate …

7 . fry the onions, pancetta, carrots and garlic on the same oil for ca. 10 minutes and then put the meat back into the pot and stew for another 5 min . …

8 . now add the beans together with water where they were during the night, add tomato puree and all spices …

9 . mix well, cover the pot, when the stew boils, reduce the temperature to medium and cook for ca. 45 – 60 min ( it depends on beans ) STIR THE BEANS OCCASSIONALLY !

10 . when the beans are cooked, add the courgettes cut into stripes and cook for just 15 – 20 min. ( it depends upon how you have cut the courgettes ) …

11 . try to make sure that there are enough spices and if the beans are sour add a little sugar ( a little, be careful not to put too much ) …

12 . if you want your beans to be thicker, dissolve flour in water and when it boils, pour it slowly into the stew with quick stirring to avoid appearance of lumps, let it boil one more time and put away from the heat …

NOTES AND ADVICE :

1 . Add dissolved flour only if you are not satisfied with thickness, if you are, skip this procedure.

2 . Add sugar only if needed, it always depends on the tomato puree you use and how sour it is.

3 . Be careful to cut courgettes into cubes of approximately same size, so that they can be equally cooked.

4 . Courgettes MUST NOT be overcooked.

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As we all like chicken, I prepare it in hundred different ways. This way of preparation is very quick and simple, and what I like best in this recipe is that I also have sauce for side dish as rice, gnocchi, pasta etc… If you like sauces with melted cheese, I think you might like this recipe.

INGREDIENTS :

5 chicken breasts

salt

pepper

60 g . of butter

500 g . of cherry tomatoes

1 spoon of basil (spice)

400 ml . of cooking cream

200 g . of melted cheese

300 g . of mozzarella (3 balls)

100 g. of parmesan (not obligatory)

PREPARATION :

1 . nick chicken breasts with a knife to the half on a few spots ( be careful not to cut the meat completely ) …

2 . season the meat well with salt and pepper and put it aside for a while …

3. slice mozzarella, and cut cherry tomatoes into four pieces …

4 . fry the meat on hot butter from both sides for 5 minutes, so that the meat gets beautiful golden colour …

5 . put the meat into a tray and leave it aside to prepare the sauce …

6 . put cooking cream and melted cheese into a small pot. Wait for the sauce to boil while stirring it constantly and add basil, pepper and salt according to your taste (be careful with salt as cheese is salty) …

7 . put cherry tomatoes over meat, pour it all with sauce and then line mozzarella, and sprinkle parmesan on the top, if you want to (parmesan is not obligatory) …

8 . put your dinner into the oven heated to 200 degrees for some 30 to 40 minutes to be cooked to the end …

NOTE :

Melted cheese can be found on the shelves with dairy spread.

You can buy it in all big, better equipped shops like Interspar.

Under the recipe, among the photos I will leave you a picture of the product I use (it is not a product advertisement).

It is not obligatory to use melted Gouda, you can use Emmentaler or any other sort of cheese as well.

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Why quick pizza dough? This dough does not contain yeast, so no time is needed to wait for the dough to raise. The dough can be prepared a day earlier and be stored in the fridge, but before use you should knead it well. This dough is soft, tasty, it is not hard or tough.

INGREDIENTS :

500 g of flour

½ of small spoon of salt

1 package of baking powder

1 egg

3 spoons of sour cream

100 ml of oil

100 ml of warm water

PREPARATION :

1 . heat the oven to 225 degrees …

2 . put all the ingredients into a mixing bowl …

3 . knead smooth dough with a spiral mixer attachment …

4 . take the dough out of the bowl, knead it again and form a ball …

5 . then roll the dough out …

6 . this dough is sufficient for a big – jumbo pizza or for a big rectangular baking tray 32×34 cm …

7 . put the topping according to your wish – ham, cheese, mushrooms, etc. …

8 . put pizza in the oven and bake for ca . 20 minutes …

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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.

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