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).