Two-color paprika soup


• 20 grams of peppers: red and yellow, carrot

• 30 grams of tomatoes

• 10 grams of onion and butter

• 3 cloves garlic

• 6 grams of cooked rice

• 6 cups vegetable stock

• cream and basil for decoration

• Salt


1. Wash vegetables. Peel and finely chop. Peel and crush garlic with salt. Blanch tomatoes and remove skin. Cut into pieces. Clean the seeds of peppers, rinse and cut into strips. Scrape the carrots and cut into pieces.

2. Fry the onion with garlic butter on a spoon. Divide into two parts and put it into two pots.

3. To one add the red pepper and tomatoes. The second insert yellow peppers and sliced ​​carrots.

4. For both pots pour three cups of broth. Boil for 30 minutes on low heat without lid. Cool.

5. For each soup spoon of butter and add half the cooked rice. Season with salt. Separately, blend and re-heat. Pour into two pots. Whip the cream with a pinch of salt and set aside.

6. With two pitchers (or two chochlami) poured on the plate while the two soup, being careful to not blended.

7. For each serving put a spoonful of whipped cream (you can stick it decoratively spread. Add basil.

Strawberry Cooler


• 1.5 kg mature strawberries

• 2 / 3 cup sugar

• 1 cup milk

• 2 cups water

• 2 egg yolks

• 1 tablespoon lemon juice

• a piece of cinnamon bark

• 1 level teaspoon potato flour

• black berries and whipped cream cream for decoration


1. 1 kilogram of washed strawberries to put in a pot, cover with water. Add half the sugar and cinnamon. Cook over medium heat 10 minutes.

2. Cold milk mixed with potato flour.

3. Set over low heat with a thick bottom saucepan, add egg yolks and remaining sugar. Vigorously stir until the sugar is completely dissolved, and the mass becomes clear cream. Then pour the milk, stirring all the time. Once the mass of thickened (consistency of pudding rare), remove from heat.

4. Blend the cooked strawberries and combine with the mass of yolk. Add fresh strawberries mixed. Set aside in the refrigerator for at least 1 hour.

5. Serve with blueberries and whipped cream cake. For this perfectly fit the biscuits.

Veal escaplopes Italian style


Veal 4 (after 11.5) units (grams each)
salt 1 / 2 tsp
pepper 1 / 4 tsp
1 tablespoon flour
4 tablespoons butter
white wine 1 / 4 cup
chopped parsley 1 / 2 tsp
oregano, chopped 1 / 2 tsp
chopped basil 1 / 2 tsp
tomato sauce 1 / 2 cup


In a bowl, mix together salt, pepper and flour.
The resulting mixture sprinkle escalopes.
In a large skillet melt the butter and fry the meat for at least 4 minutes on each side. Place meat on a platter and keep warm. glaze the pan with white wine, herbs and spices add tomato sauce, heat to simmer, uncovered, for 10 minutes.
Just pour the prepared sauce and serve escalopes.

Pineapple and coconut cake


30 dkg flour
1 cup sugar
3 pcs eggs
250 ml Whipping
vanilla sugar 1 pc
baking powder 14 grams
1 cup sugar
6 tablespoons butter
desiccated coconut 17 grams
can pineapple
2-3 tablespoons milk


Lightly whip the cream, pouring sugar and vanilla sugar. Add 3 eggs in succession, without stopping the whipping. Mix flour, baking powder, add to the weight of the entire mix to a uniform consistency. Plaque smear fat, transfer the dough to insert into the hot oven. Bake for 15 minutes. In the range of approximately 175C. Brown the desiccated coconut in dry skillet. Boil milk with sugar and fat, mix well. Pour chips, remove the pan from the heat. Drain pineapple, cut into small pieces, add to the weight of the coconut. Remove podpieczone batter evenly spread with the mass of dough ready. Re-insert the sheet into the hot oven. Bake cake for 20 minutes to a dry stick. Remove from oven and cool. Wystygnięte cake cut into squares.

Black spaghetti with shrimps


pasta 200 grams of black spahgetti
onion pieces
a little lemon juice
chilii pepper 1 pc
canned tomatoes 1 pc
white wine 1 / 3 cup
150 grams prawns
clove garlic 1 pc
olive oil for frying
lemon juice 1 / 2 pcs
olive oil 2 tablespoons
garlic 1 tablespoon dried


Make a marinade for the shrimp: the juice of half a lemon, dried garlic, 2 tablespoons of olive oil. Marinate the shrimp, let stand for minutes. 30 minutes. In hot oil fry the onion and garlic, add some chopped parsley and chilli. Toss shrimp with marinade and cook together half a minute. Add the tomatoes, pour the wine to evaporate. Supplemented if necessary with water if sauce thickens too much. Season with salt, pepper and lemon juice. In the meantime, cook spaghetti, drain. Serve with parsley sauce.

Dolmades (stuffed grape leaves)


- 50 fresh vine leaves
- 400 g rice
- 100 ml oil
- 2 onions
- 1 bunch green onions
- 1 tablespoon mint
- 2 tablespoons chopped dill
- 2 tablespoons parsley
- juice of large lemon
- salt, pepper,


1. Vine leaves thoroughly washed and dried.
2. Chop the spring onions and brown in hot oil. Add rice and other herbs and spices. Pour water and boil for 10 minutes, cool.
3. Stuffing is arranged on the leaf and form a small stuffed cabbage-shaped candies.
4. The bottom of the pan put the remaining leaves, place them on layers of cabbage rolls and pour water and lemon juice, simmer covered for 90 minutes.

Melitzana Salada (aubegine salad)


- 1 kg aubergines
- 250 ml olive oil
- 1 large lemon
- 3 tablespoons parsley
- salt, pepper


1. Bake aubergines for 90 minutes in an ovenproof dish (previously it ponakłuwać). Then peel the skin, cool and finely chop
2. Chop onion and parsley and mix with the aubergine.
3. Add salt and pepper. Pour small portions of oil and lemon juice.
4. Take the cool salad olives and parsley (tomato, pepper, etc).

Fried calamari


- 1.5 kg squid
- 250 ml oil
- 150 g flour
- 2 lemons
- salt, pepper


1. Vlean the squid, rub with salt and let stand for fifteen minutes
2. Rinse the calamari with salt and dry cut into ring
3. Toss calamari in flour and dip in hot oil as will become golden brown remove from pan.
4. Serve hot topped with slices of lemon pepper.

Horatiki (Greek salad)


- 3 tomatoes
- 1 cucumber
- 1 onion
- 2 green peppers
- 200 grams of black olives (15 pieces)
- 180 feta cheese
- 100 ml olive oil
- 2 tablespoons wine vinegar
- salt, pepper, oregano


1. Tomato, cucumber, onions and peppers - cut into slices
2. Put into a bowl and season with salt, pepper and oregano. Add olives and mix.
3. Cheese cut into small cubes and add to salads, whole and drizzle with vinegar, and cool.

Serp Archives

This site is dedicated to helping you learn more about Search Engine Result Pages.
Here you can see website's archival positions for particular queries.
Purpose of this site is to archive search engine's result pages (SERP-archive), so you can check how they looked in the past - what pages were on what positions for thousands of queries.

Alsatian bread with sunflower seeds

-1 ¾ cup lukewarm water
-1 teaspoon dry yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 2 cups flour
- 2 cups whole-wheat flour
- ¾ cup sunflower seeds
- 4 tablespoons sunflower oil or other

On top:
- 1 beaten egg
- poppy seeds for sprinkling

Pour water into a large bowl, add yeast, sugar and gently stir until yeast is dissolved.Pour flour and 1 cup wholemeal flour - stir briefly with a spoon.
Then cover and leave for about 30 minutes.
After this time, add the sunflower oil and salt - stir.
Stirring constantly Gradually add the remaining cup of wholemeal flour until a soft dough.Then put the dough on pastry board and knead until smooth and elastic (about 8 minutes).

The kneaded dough translate to slightly oiled bowl, cover tightly in plastic foil and leave to rise until doubled in size - about 1 ½ hours.
When dough lightly press (degassed) and let it rest, about 10 minutes.
During this time, spread with butter circular form (eg Cake stand) with a diameter of 20 cm.Turn onto a pastry board, divided into three equal parts. On the one formed a slightly flattened ball and place it inside the mold. Any remainder divided into three equal parts (for a total of 6) and put them at equal intervals around the center.

Cover with a cloth and leave until doubled in volume, about 45 minutes.
Spread lightly broken egg, sprinkle with a fairly abundant measure poppy.
Bake at 190 ° C until it is nicely zrumieniony - about 40 minutes.

Galettes sucrees - Arabian gingerbread


- 4 eggs
- 3 / 4 cups sugar
- 1 / 2 cups oil
- 3 szklanjki wholemeal flour (whole wheat flour gave)
- 2 teaspoons baking powder (I gave a l.)
- 0.5 tsp cinnamon
- 0.5 teaspoon salt
- 0.5 cup pitted dates
- 0.5 cups of almonds
- 0.5 cup walnuts
- 0.5 cup dried apricots
- sesame seeds for sprinkling top caisteczek


Whip 3 eggs with sugar, add oil, flour, powder and cunamonem and finally the chopped nuts and raisins.
Turn onto pastry board. Podzilić into two parts, each formed and become shaft length of 35 cm and a thickness of 5 cm.
Place two rolls on parchment paper, leaving a 2-3 cm gap between them.
Beaten egg and smear the top of each shaft and then sprinkle with sesame seeds.
Bake for 20 minutes. on the middle level of oven at 175 degrees C.
Let stand for 5 minutes to cool, then cut into 2 cm pieces gruboiści.
Re-arrange on a baking tray and bake for another 15 min. at the same temperature.

Bloomer - English wheat bread

- 675 g white bread flour (I gave the cake)
- 2 teaspoons salt
- 15 g fresh yeast (added 2 teaspoons dried)
- 430 ml water

To grease:
- ½ teaspoon salt
- 2 tablespoons water


Sift the flour with salt into a large bowl.
In the middle to make a recess, pour the dissolved yeast, half a glass of water and more water.
Stir from the middle, so that the flour gradually domieszywać.
When the components already well link up, put the dough on a lightly floured pastry board sprinkled and knead for at least 10 minutes.
Put it into a lightly oiled bowl, cover with foil and leave in a cool place (1915 to 1918 º C.) for 5 - 6 hours or until double in volume.

Put the dough on pastry board ponowinie and knead quite vigorously for 5 minutes.
Again, put it into a bowl and leave covered with foil for another 2 hours or longer (at the same temperature.)

Once again put on the pastry board and knead again.
Leave the dough for 5 minutes to "rest," and then roll in the shape of a rectangle with a thickness of about 2.5 cm and rolled along the longer side.
Formed loaf should be about 33 cm long and 13 cm wide.
Lay it on floured pastry board, symphysis to the top, cover and leave for 15 minutes.
Turn and transfer to lightly greased baking tray.
The sides and tuck the ends underneath and on top to make 6 transverse incisions.
Cover and leave to rise in a warm place for 10 minutes.
During this time, preheat the oven to 230 º C. Temperature

Water mixed with salt, coat with the risen loaf sprinkled with poppy seeds and, if necessary. Preheat the oven sprinkled with water and immediately put the bread baking for 20 minutes, after which the lower the temperature to 200 º C. and bake 25 more minutes, until golden brown.

Chicken roulade stuffed with sun-dried tomatoes and cheese

Ingredients for 4 people:

- a large double chicken breast
- a small jar of sun dried tomatoes
- 100 g cheese
- 1 small leek
- 4 cloves garlic
- salt, pepper, vegeta
- fresh basil
- flour, egg and bread crumbs to the batter

Wash chicken breast, split into 4 parts and pestle to break as the chops.
Sprinkle with salt, pepper, Vegeta.
Dried tomatoes out of oil, drain, cut into strips and put more into a bowl.
Leek cut into rings, cut into cubes garlic, grate cheese.
Season with salt, pepper and herbs to taste.
All the ingredients for the filling mix together and put on the steaks.
How to wrap the rolls, coat with flour, egg and breadcrumbs and fry in hot oil until golden brown on all sides.

Spaghetti Bolognese

The following recipe for an interesting and tasty Spaghetti Bolognese.


40dag spaghetti (I recommend multigrain pasta)
Small tomato
30dag minced
cup broth
garlic clove
small carrot
½ celery
20dag mushrooms


Peel vegetables, clean, cut into small cubes. Mushrooms cut into slices.
On the oil zeszklij garlic and onion. Add carrots, mushrooms, celery and fry about 4 minutes. Add meat and cook. Stir in tomato concentrate, pour broth. Cover and simmer about 10 minutes. Meanwhile, cook pasta. Drain well, put up a big dish. Spread the topping, sprinkle with parmesan cheese.

Hungarian sauce

Hungarian sauce can be eaten with bread or, for example, with potato pancakes. The recipe for this dish is very easy and everyone handle it as well. The dish is quick, but tasty, of course, unless someone or hot dogs. If you have never been doing, is worth a try, it can become a hit on your table.


- half a kilo of sausages
- half a kilo of mushrooms
- onion
- tablespoon flour
- half jar of tomato paste
- 15 grams of cheese
- sharp and sweet peppers ground
- pepper
- salt
- oil for frying

Step 1
Start preparing the sauce from the Hungarian slice onions into cubes and browning it in oil.

Step 2
For the onions need to add water (about 2 cups), and tomato paste and seasonings to taste.

Step 3
Sauce Hungarian would not be as delicious without the mushrooms. Cut them into slices and cook in the fat for 10 minutes. Then add the onions. For now, we have mushroom sauce.

Step 4
To produce the sauce you need to add a Hungarian sausage. Cut them into slices and add to this delicious dish.

Step 5
You can thicken the sauce, Hungarian 2 tablespoons of flour distributed in a little water.

Step 6
Was not it pretty simple? Now lay off the delicious dinner plates and sprinkle with grated cheese. Enjoy!

Great German recipies

I love German food, although it is sometimes on the fatty side. It is easy to reduce the fat and the salt and German dishes can be both yummy and healthy.

Googling my name

Do you sometimes google your own name? Well, I do and quite frequently. I was recently impressed by finding my name on a website that helps you fight cyberstalking. Basically they check if someone was looking for you on the Internet. Granted, it can be just you googleing your own name, bt I was surprised to find out that quite a few people were looking for my name from many dissrent locations. And of course there may be more people with the same name as me, but I already have an idea who those "stalkers" of mine may be.

Yummy Turkish recipe

• 1 1 / 4 cup water
• 1 tablespoon (large) lemon flavor
• 45 grams of sugar
• potato flour (8 tablespoons)
• Oil
• powdered sugar
• 4 tablespoons cold water

For the above-stated portions of water pouring sugar mix. Then cook it on medium heat until thick syrup (about 20 minutes). Then mix the flavor with water (4 tablespoons), and potato flour. Then pour the flour mixing with the aroma of the pre-made syrup. Stir until the creation of transparent mass (about one minute). Once ready, it add it to previously oiled form. Leave it for several hours (about 9) in a cool place. Then cut it into cubes and sprinkle with powdered sugar.

Polish broth


2 liters of water
70 grams of beef ribs
1 onion
3 leaks
15 sprigs coriander
6 sprigs dill
6 cloves garlic
bay leaf
5 grains of black pepper

All the ingredients, except salt, put in a pot with water, brought to a boil, reduce heat and cook on very low heat for about 2 - 2.5 hours, until the broth reduces its volume by 1 / 3.

During cooking, collect the foam. After cooking broth decant the soup through a sieve, place in the fridge for several hours, collect the grease. Add salt and serve hot soup with noodles.