Apricot and almond bars
I made my first attempt to prepare breakfast bars. The source of the recipe is BBC Books book GoodFood 101 Cakes and bakes. The recipe is slightly modified. The result was good, not too sweet breakfast bars. Preparation time: 20 min preparation, 40 min baking Level: very easy Serves: 20 bars Ingredients: 100 g blanched […]
Chicken adobo
In Philippines, chicken, pork, mushrooms, vegetables, and different seafood is cooked so that before simmering ingredients are marinated in soy sauce, vinegar, garlic, and black pepper marinade and cooked very softly. Today adobo is considered as signature food for the Philippines. Since the 16th century, Spain has colonized the current territory of the Philippines. The […]
Tarte tatin
A French cuisine classics, which was made in the 1880’s at the Hotel Tatin and became the signature dish of the hotel. It is made in classical fashion on the basis of buffy pastry, using caramelized sugar, usually apples, but also pears, plums, and other fruits. The cake is easy to make and preparation is […]
Duck à l’Orange
The Duck à l’Orange or canard à l’orange is dish belonging to the French classic. Duck is cooked with oranges and herbs and served with orange-based sauce. This food can be made also by duck breast but this time I did it using whole duck. The preparation of this food is not as complicated as […]
Stuffed butternut squash
In the autumn, all kinds of pumpkins will be ready for eating in many gardens. This time I post one recipe how to make butternut squash which can be found in most of the supermarkets. Stuffed squash is a dish made in many countries around the world. Pumpkin filling recipes are most probably originated in […]
Keeled
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