Tag: lessons


serves 6 people

300 g of cream crackers
350 ml of milk
250 ml of cooking cream
200 g of boiled condensed milk
100 g of unsalted butter
125 g of white sugar
2 tbsp of icing sugar
1 1/2 tbsp of flour
1 tsp of vanilla extract
100 g of coconut flakes


1) Using the mixer mix cooking cream and vanilla extract at 3rd speed for 2 min, add icing sugar and mix all ingredients for 1 more min gradually increase the speed to 5th one.

2) At medium temperature stove add the milk and the sugar into pot, mix until the sugar devolves. Add the flour and mix for 2 minutes, set the mixture aside at room temperature for 10 minutes. Add the butter into the mixture and whisk it to create the custard.

3) Add 1 tsp of condensed milk on to of the cream cracker, spread it and cover with another cracker. Please the sandwich cracker into the tray. Repeat the same steps until you cover the first layer.

4) Cover the 1 st layer of crackers with clotted cream. Add another layer of custard on the top of clotted cream. Cover the clotted cream with the second layer of sandwich crackers, add second layer of clotted cream, add second layer of custom cream.

5) Add 1 tsp of condensed milk on top of the cracker, flip it over and place it on top of the custard. Repeat the same steps for the rest of the crackers. Add the rest of clotted cream on the top. Add the rest of custard on the top of the clotted cream. Sprinkle the cake with coconut flakes. Refrigerate for 2-3 hours before serving.

In this cooking tutorial recipe we will show you how to make non baked cake with an delicious homemade clotted cream, custard and cooked condence milk.

You will enjoy this very simple and tasty cold cake recipe.

Bon appetit

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Amazing White Snapper Fish Pie Recipe

Ingredients :
2 puff pastry sheets of 30 cm diameter
800 g of white snapper fillet
2 onions
Handful of dill
Handful of coriander
3 hard boiled eggs
2 tbsp of fresh lemon juice
1 cup of jasmine rice
1 fresh egg
2 dried bay leaves
2 tsp of salt
2 tsp of ground black pepper
2 tbsp of olive oil

1) Add 1 cup of white rice into a bowl. Cover the rice with cold water. Leave it soaking for 30 min. Add the rice into a pot with simmering water. Add 2 tbsp of lemon juice. Reduce the stove temperature to medium low. Mix the rice and cook it for 15 min.
2) Slice the onions into half rings. Chop dill and coriander. Dice the eggs. Slice the fish fillet into 0.5 cm strips.

3) In a preheated stove at a medium high temperature add 1 tbsp of olive oil into a frying pan. Add half onion rings, Salt and pepper. Stir fry for about 2 min and set it aside.

4) In a preheated stove at a medium high temperature add 1 tbsp of olive oil. Add fish strips, 1 tsp of salt, 1 tsp of ground black pepper. Mix all ingredients and stir fry for 5 min. Add dill and coriander. Mix all the ingredients. Switch off the stove and set the mixture aside.

5) In a baking pan covered with baking paper add the first circular puff pastry sheet to cover the bottom of the pan. Pinch with a fork in different places the pastry sheet. Add half of the white rice portion, add half of the onion half rings, half of the fish strips, 1 dried bay leave in the center. Repeat the same steps with the rest of the ingredients. Cover with the second pastry sheet. Fold the edges of the pastry sheet around the baking tray. Make 3 small cuts on the pastry sheet.

6) Bake at 180 degrees Celsius for 25-30 min.

7) Pie is ready. Let’s slice it into 4 pieces.

A simple fish pie recipe that’s quick and easy to prepare. Our fish pie recipe is incredibly simple to make and you can use any fish you want.

Bon appetit

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New England Clam Chowder Served in a Bread Bowl

1kg fresh clams in shells (scrub shells thoroughly)
6 strips of bacon
2 tablespoon butter
2 sticks of celery diced
1 large onion, chopped
2 garlic cloves finely chopped
2 tablespoons flour
3 cups of stock from the clams
500g potatoes
1 teaspoon fresh thyme or dried
1 bay leaf
Salt to taste
Black pepper to taste
2 cups fresh cream

4 large bread bowls make sure the bread is fresh (sour dough bread is best). It should have a nice crust on the outside. Slice the top off the bread bowl and scoop out the inside making sure you don’t pierce the crust. You can dice and fry the scooped out bread and use croutons with the soup if desired.

1. In a large sauce pan bring 3 cups of water to a boil. Add clams and cover the pot. Cook over medium high heat for 7-9 minutes until they open. If any clams don’t open, discard. Remove clams from stock. Strain the stock through a fine sieve lined with cheese cloth. If needed strain a few times to remove all traces of sand.

2. Remove the clams from the shells. With a sharp knife, cut meat in to bite size pieces.

3. In a large heavy bottomed pot over medium heat, cook the bacon until brown in the butter.

4. Add celery, onions, garlic and the potatoes and cook for about ten minutes or until onions are translucent. Stir often. Add flour and cook for another minute stirring constantly.

5. Add 3 cups of the broth, thyme and bay leaf and stir to combine. Bring to a boil, then lower heat and cook until the potatoes are tender, about 10-15 minutes.

6. Once potatoes are tender, remove the pot from the heat, discard bay leaf and add chopped clams (If you are making this ahead of time, do not add the clams until you are ready to heat and serve).

7. Season chowder with pepper and salt as needed and serve in the scooped out bread bowls.

The Chowder should be thick. If it is not thick enough melt butter some butter with some flour to make a roux and slowly stir in to chowder until you reach the desired consistency.

Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery.

Easy to make, ready in less than half an hour, a great dinner standby.

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Squid Ink Spaghetti with Seafood

serves 2 people

250 g of squid ink spaghetti
8 medium size fresh prawns
3 small calamari
500 g of clams
3 coriander bunches
2 garlic cloves
7 cherry tomatoes
2 tbsp of olive oil
2 tsp of salt
1 tsp of groun black pepper
1 lemon
2 red chillies
50 ml of white wine
A handful of sunflower seedlings

1) Chop garlic and coriander, cut cherry tomatoes into halves and slice the chillies.

2) Clean calamari and prawns.

3) Heat the oil in a skillet over medium high heat. Add the garlic and chillies, stir fry in for 30 sec, add prawns and calamari and stir fry about 1 minute. Add clams, black pepper, salt, wine, pasta water and parsley and cover with the lid. Cook over high heat for 3 minutes. Add tomatoes and 1/2 tbsp of olive oil.

4) Bring a large pot of water to a boil. Add salt and olive oil, add the pasta. Cook until it is al dente for about 8 minutes. Drain well, return to the pot along with the seafood and squeeze the lemon. Mix well, and serve immediately.

Aromatic squid ink is used to color this pasta and give it a silky black hue. But while it may smell strong, the resulting noodles are relatively neutral in flavor. It’s traditional to pair them with seafood, but they’ll taste good with any sauce or added ingredients that play well with a subtle hint of brininess.

When choosing seafood for a pasta dish, bigger is not always better. Choose a medium, bite-size shrimp, small calamari and fresh clams.

Using dried squid ink spaghetti combined with prawns, calamari, clams, cherry tomatoes, coriander and splash of white wine for an outstanding pasta dish.

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Classic Russian Pelmeni Serve with Sour Cream & Butter


For the dough:
500 grms of all purpose flour
200 ml of Luke warm water
1 Tsp of salt
1 Tsp of sunflower oil

For the filling :
300 grms of ground beef
200 grms of ground pork
1 red onion medium size
2 garlic cloves
1 Tsp of salt
1 Tsp of ground black pepper
1 Tsp of coriander powder

For cooking:
1 1/2 l of water
1 Tsp of sunflower oil
1 Tsp of ground black pepper
1 Tsp of salt
2 dried bay leaves
A few slices of red onion
1 garlic clove
1 bunch of dill

For serving:
5 Tbsp of Sour cream
50 grms of Butter
1) Dice the onions and chop the garlic.

2) Add into a large bowl 300 grms of ground beef, 300 grms of mince pork, diced onion, chopped garlic, 1 tsp of salt, 1 tsp of ground black pepper and 1 tsp of coriander powder.
Using your hands thoroughly mix all the ingredients and refrigerate it for minimum 30 minutes.

3) In a large bowl with 500 grms of all purpose flour add 1 tsp of salt and 1 tsp of sunflower oil. Combine the ingredients. Add 200 ml warm water and mix the ingredients with your hands. Once you had created a dough ball, remove it to a flat table. Knead the dough until it becomes stretchy. Wrap the dough with plastic & refrigerate the dough for 20-30 minutes.

4) Remove the dough from the fridge and proceed to cut it into 5 pieces. Take 1 piece and using a roller pin flatten it into about 2mm thickness sheets. Using and small bowl of about 6cm diameter, cut the dough sheet into a few circular pieces. Repeat the same steps for the rest of the dough pieces.

5) Fill the circular sheet piece with the ground marinated meat. Fold it and using your fingers close it. Proceed to join the two ends. Put the pelimini into the freezer for about 10 min before cooking.

6) In a cooking pot with boiling water add 1 tsp of sunflower oil,
1 tsp of salt, 1 tsp of ground black pepper, few slices of onion, 1 garlic clove, 1 bunch of dill, 2 dried bay leaves.
Boil the ingredients for about 3 min and add the half of the pelimini into the boiling water.
Cook until the pelimini are floating, then add 1 cup of cold water and bring the water to a boil again. Cook for a further 3 min.

7) Remove the pelmeni from the water.

8) To serve one portion, add 15 pelmeni into a serving bowl then add 10 grms of butter, 1 tbsp of sour cream and garnish with fresh dill.

Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough. Most people associate pelmeni with Siberia, and many recipes and references to the dish call it Siberian Dumplings. Pelmeni probably did originate in Siberia, where hundreds or even thousands could be made, and then frozen and stored outside during the long winters. However, the dumplings became very popular all over Russia.

The dough is rolled out fairly thin, and cut in circles approximately two inches in diameter. The filling is usually a mixture of minced beef and pork, onions, garlic, salt, and pepper.

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Beefstraganoff with Mushrooms and Fresh Parpadelle pasta


500 gm of striploin beef
3 white champignons
3 brown bottom mushrooms
2 medium white onions
200 gm of sour cream
200 ml of beef stock
2 tbsp of tomato paste
2 tbsp of all purpose flour
1 tsp of salt
1 tsp of ground black pepper
3 tbsp of sunflower oil
400 gm of fresh parpadelle pasta
1 tsp of salt for pasta
1 tsp of olive oil for pasta
Chives for garnishing or spring onions for garnishing

1) Sliced beef in half centimeter strips & set it aside.

2) Thinly slice white botton & brown botton mushrooms.

3) Slice onions in to half rings and set them aside.

4) Cover the beef strips with all purpose flour.

5) At a medium high temperature add 2 tbsp of heated sunflower oil and add half of the beef strips into the frying pan, fry the beef for about a minute per side until golden. Remove the first load of beef strips. Repeat the same step for the second half of beef strips and set the beef strips aside.

6) Using the same frying pan add 1 tbsp of sunflower oil, onion half rings and stir fry for about 1 min. Add the brown botton mushrooms and the white botton mushrooms. Continue to stir fry for about 2-3 min. Reduce the stove temperature to medium low. Add the precooked beef , 200 gm of sour cream, 200 ml of beef stock, 2 tbsp of tomato paste. Thoroughly mix all the ingredients. Cover with a lid and simmer for about 25 min or until the meat had softened. Add 1 tsp of salt. Continue to simmer for a further 5 min.

7) In a cooking pot, filled with boiling water, add 1 tsp of salt, 1 tbsp of olive oil, 400 gm of fresh parpadelle pasta.

Beef Stroganoff is a Russian dish of sautéed pieces of beef in a sauce with sour cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe.

In this tutorial we will serve this dish with fresh parpadelle pasta.

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How to Cook Mussels in rich Tomato Basil Sauce

In this cooking tutorial episode we will teach you how to cook mussels in a rich tomato basil sauce.

500 grms of mussels 
3 tbsp of olive oil
2 garlic cloves finely chopped
10 fresh basil leaves
240 grms of whole peeled tomatoes in their juice
3 medium size tomatoes
2 red Chilli & 1 green
1 medium size white onion
1 Tbsp of tomato paste
1/2 Tsp of dried Thyme
1 Tsp of salt
1 Tsp of ground black pepper
1 Tsp of dried oregano
2 dry Bay leaves
Fresh basil leaves for garnishing


1. Finely chopped 2 garlic cloves. Slice the chili.
Dice white onion. Thinly slice 10 basil leaves.
Squeeze a little bit each whole peeled tomato with your hands and set them in a bowl aside.

2. Rinse well the mussels to remove dirt from the shells.

3. Set the stove at medium temperature
Add the chopped garlic, onions and the sliced chili
and cooked it for 1 minute.

4. Add diced tomatoes . Stir fry all vegetables for another minute.

5. Add the 240 grms whole peeled tomatoes and their juice. Mix all the ingredients.

6. Reduce the temperature to medium low. Simmer for about 3 minutes.

7. Add the sliced basil leaves, 1/2 of dried Thyme, 1 tsp of salt, 1 tsp of ground black pepper, 1 tsp of dried oregano. Mix all the ingredients thoroughly.

8. Add 1 tbsp of tomato paste and 2 dried bay leaves.
Mix all the ingredients and simmer for 25 minutes.

9. Put the temperature to medium high.
Add the mussels into the pot and cover with a lid.
Cook the mussels for about 4 minutes.

10. Remove the lid and cook for another 4 minutes.
Then switch off the stove and leave it rest for few minutes.

11. In a medium size bowl add the mussels and garnish with fresh basil leaves.

12. Enjoy your meal!!!

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Vegetarian Stuffed Capsicums with Bechamel Sauce

4 capsicum
1 red onion
2 garlic cloves
200 grms of cauliflower
200 grms of Broccoli
100 grms of Mozzarella cheese
1 Tsp of ground black pepper
1 Tsp of salt
1 Tbsp of olive oil
1 Tsp of oregano

For bechamel sauce:
50 grms butter
200 ml of milk
2 Tbsp of flour
1 Tsp of salt

2 Tbsp of sour cream for serving

1. Slice the Broccoli, cauliflower. Dice the garlic, onion
2. Clean the capsicum
3. At medium heat stir the vegetables for 2 minutes
4. At medium heat melt the butter, add milk, add 2 Tbsp of flour, mix until flour desolves
5. Add stir vegetables into the capsicum, add 2 Tbsp of bechamel sauce and top with mozzarella cheese
6. Bake stuffed capsicum for 20 minutes at 170C
7. Serve 2 capsicum per person, garnish with sour cream on the side

You don’t have to be a vegetarian to enjoy delicious capsicums stuffed with Broccoli, cauliflower, bechamel sauce and topped with fresh mozzarella cheese.

This is a really healthy, low carbs and potential weight loss meal.
Capsicum is generally a source of vitamin A and C.

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Healthy Mung Bean Stew – Vegetarian Food

serves 4 people

2 cups of whole green mung beans
3 cups of water
3 cups of vegetable broth
1 medium size peeled carrot
1 root of Leek
50 gm of celery
100 gm of broccoli
1 medium size potato
1 Tbsp of olive oil
1 Tsp of Cajun spices
4 Tbsp of sour cream (for serving)

The mung bean, also known as the moong bean, green gram. The mung bean is mainly cultivated in India, China, Korea, and Southeast Asia.

Mung beans is a type of small, green legume in the same plant family as peas and lentils, it is a high source of protein, fiber, antioxidants. Although in most parts of the world they’re less popular than other bean varieties, like chickpeas or black beans, mung beans have some huge health benefits to offer!

In this cooking tutorial we will teach you how to cook this grains with very healthy vegetables and spices that will match with it.

Bon appetit!!!

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How to Make Trubochki – Puff Pastry Cream Horns

serves up to 9 people

250 grams of puff pastry
3 egg whites
6 Tbsp of white sugar
50 ml of water
1 Tsp Vanilla
1 Tbsp of cocoa powder ( for serving )
1 Tbsp of icing sugar ( for serving )

Cream horns (trubochki) filled with fluffy cream will always be a big hit on any type of party.

This trubochki recipe is perfect for an afternoon tea with friends. However, you have to make sure you have a lot of these made because they will be eaten as if they’re popcorn kernels.

They are attention grabbers, definitely. Other than the odd shapes, they taste really good and are convenient to eat. You will definitely win the dessert award by making these beauties.

Bon appetit!!!

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