Mayonnaise

You probably know that mayonnaise is not very healthy food. It is because it contains lot of fat in it. I usually wouldn't give you recipe for something unhealthy, but here is exception, cause if you are mayonnaise lover, making it yourself can be good for your health. That is because this way you will avoid all chemical preservatives, and of course you will use extra virgin olive oil that is good for your health. There is a lot of ways to make mayonnaise, and when i am making regular mayo, this one is my choice no 1. The reason why this is my first choice is to dirt as less dishes as possible.
No1.
So lets begin by taking an clean glass jar. Break two eggs and put them in. Squeeze half of lemon to add freshness to it or add vinegar what ever you like better. Pinch of salt and black pepper goes in and table spoon of mustard. Pour with 500ml of olive oil. The oil will be up, the eggs will remain on the bottom of the jar. Take hand blender and blend the eggs first at the bottom of the jar. It is very important to blend the eggs first! No meter what don't pull the blender up. Keep your arm steady until you mix eggs to yellow creamy texture. Then slowly start moving blender up, spreading the mixture up until you reach the top. Now everything should be blended, if you didn't mess something up :) You can now mix for few times up and down with the hand blender to make mixture even. Close the jar with a lid and there you go!!!
No2.
If you find this way difficult there is other way: Take regular blender. Add two eggs, squeeze half of lemon to add freshness to it or add vinegar what ever you like better. Pinch of salt, black pepper and table spoon of mustard. Start the blender. After 30 seconds you can start pouring olive oil very slowly till you put 500 ml of olive oil in. Turn the blender of and enjoy!!!

Tuna Pate

I usually avoid buying pates in stores. I make it myself. That way i am 100% sure what's in it. For example tuna pate is very easy to make.
Ingredients
Can of Tuna
Butter 50g
Lemon
Preparing
Open a tuna can and drain the liquid out. Place tuna in a the med size bawl. Add butter and squeeze lemon on top. Take hand blender and blend it well. And there you go:)
Serving
Can be served as salad, with toast and some olives.

Easy Honey Breakfast

Easy honey breakfast is describable as simple, simple, simple! It is that simple so you can't consider it as recipe!!
You will need:
Village flat round bread
Butter
Milk (organic low fat)
Like I told you it is very simple, very easy and very healthy!!

Chicken Rolls a la Srki

You got to try my Chicken rolls with sausage and melting cheese inside, mushrooms a side and broccoli as a salad. It is easy to make, but it requires some practice. I can assure you that everyone gonna love it!!
Ingredients:
Chicken Breast 1p (try to get bigger one)
Emmentaler Cheese 30g
Kulen (flavored sausage) few thin slices
Mushrooms
Broccoli 50g
Preparing:
Using a fillet knife cut chicken very thin by creating one large and thin fillet. Place sausage slices on the one edge of the fillet. Spread shredded cheese on top of the sausage and season uncovered part of the chicken with some salt and pepper. Roll it so the cheese can't drain out while cooking. Take Brass and spray it with some olive oil. Place the roll and some mushroom caps around it. Splash of olive oil on the roll and season all of it with some salt and pepper. Squeeze few drops of lemon juice on top of the chicken roll and place some rosemary on it. Bake it in the preheated oven on 240C for about 20 minutes.
Serving:
Serve everything on the plate with some blanched broccoli seasoned with few drops of lemon juice.

Goulash with Hitmans Dumplings

Goulash is Hungarian traditional dish. Perfect for cooking outdoor, by the river, outside in the nature, picnic. Great replacement for BBQ. I cook it usually outside. It requires long cooking and boiling for an hours but it is not difficult to prepare. Meanwhile grab some cold beer, pick some good friends and have fun!

Ingredients:

Beef Round 400g

Pork 200g

Bacon (few very thin slices)

Onion 5p (medium size)

Garlic 1p

Carrot 5p (medium size)

Tomato Juice 250ml

Tomato 1p

Chili Pepper 1pour

Paprika 1p

Paprika Powder

Cognac

Bay Leaf

Parsley

Baking soda 

Olive Oil

Preparing: 

Chop onion and garlic. Split carrot and cut slice it. Cut meat into small cubes and season it with salt and pepper. Chop bacon very thinly. Tomato, chili pepper and paprika shredded all together and mix it with tomato juice some salt and some pepper. Keep that mixture a side for now. 

Put deep pot onto medium heat. Olive oil in. After few seconds add onion, garlic, carrot and bacon. I add bacon only to give that beautiful flavor to goulash. Cook it for about half hour and stir every few minutes. After 30 minutes it should release all juices from veggies. Add splash of cognac and teaspoon of baking powder and stir. It will help your veggies to fall apart and create paste. Make hole in the middle, where the most of the heat is and put meat in. Stir it for few minutes until cook it evenly. Add three tablespoons of paprika powder and stir. Pour previously prepared mixture, add bay leaf and parsley. After it boils, pour two liters of water in and bring it to boil again. At this point there is no stir anymore. Just live it to cook for about two hours. Good goulash needs to be cooked long time.

Meanwhile Hitmans Dumplings:

You will need:

Egg

Bread Crumbs

Flour

Milk

Parsley (chopped)

Whisk an egg. Add 3 tablespoons of bread crumbs and 2 tablespoons of flour. Splash of milk. Sprinkle some parsley and season with salt and pepper. Make mixture similar to dough.

When your goulash is done cooking,make very small dumplings using two teaspoon technique and drop them in. Cook it for about 10 more minutes. The dumplings will soak some sauce and make goulash more densely.

Serving:

Serve it in a bawl or deep plate. Sprinkle some parsley on top. You would not need bread or something like that because of hitmans dumplings. Enjoy!

How to chop garlic properly

Click on the video

How to chop an onion easily

Click on the video

Extra Virgin Olive Oil

History

Olive oil is an oil obtained from the olive.The olive tree is native to the Mediterranean basin. In the Eastern Mediterranean olive oil was being extracted from olives for more then 5000 years. Olive oil, being almost pure fat, is dense in calories yet healthy, without adverse health effects. The grades of oil extracted from the olive fruit can be classified as virgin and refined. Virgin means the oil was produced by the use of physical means and no chemical treatment. Refined means that the oil has been chemically treated to neutralize strong tastes and neutralize the acid content. Refined oil is commonly regarded as lower quality than virgin oil. Oils with the retail labels extra virgin or virgin olive oil cannot contain any refined oil. Keep in mind that refined is better cooking, and virgin is better to use it fresh, not heated. I usually use domestic (not labeled) extra virgin olive oil that I buy directly from people who make it in Croatia (Dalmatia) or Greece. It usually have richer flavor and intense darker color then ones you can find in a supermarkets. I highly recommend that whenever you have chance to visit any Mediterranean country like Italy, Croatia, Greece, Spain grab some domestic olive oil. It is just great.

Health 

Olive oil contains a wide variety of valuable antioxidants that are not found in other oils. Hydroxytyrosol is thought to be the main antioxidant compound in olives, and believed to play a significant role in the many health benefits attributed to olive oil. Olive oil has a protective effect against certain malignant tumors in the breast, prostate, econometric and digestive tract. Olive oil is considerably rich in monounsaturated fats and is linked with a reduction in the risk of coronary heart disease. Eating about 2 tbsp (23 g) of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day.Olive oil has been known for generations not only for its healing qualities but also as a natural, deep penetration moisturizer, regenerating skin cells and softening the tissue. In the summertime when your skin is exposed to the sun more, spraying olive oil on your skin can feed it and keep it healthy.

Nutrition Facts

Serving Size 1 tbsp
Amount Per Serving
Calories from Fat 119 Calories 119
% Daily Values*
Total Fat 13.5g		21%
	Saturated Fat 1.864g	9%
	Polyunsaturated Fat 1.421g
	Monounsaturated Fat 9.85g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 0mg
Total Carbohydrate 0g		0%
	Dietary Fiber 0g	0%
	Sugars 0g
Protein 0g
Vitamin A       0% Vitamin C 0%
Calcium         0% Iron 3%

How to cook white rice perfectly

Clean the rice, measure it (100g per person usually), put it in a strainer and wash it with cold water. Put it into the pot. Take 1.5 times more water (150ml) and pour it in the pot. Always use cold water. Season it with salt and pepper. Feel free to add any of the seasoning you like extra (but before cooking). Put the lid on and bring it to boiling asap and turn it down. Let it sit for 8-10 minutes, the steam will do the magic. Once you put the lid on, don't lift it until its done cooking and steaming. Rice will absorb the water and double its size. After steaming these 8-10 minutes lift the lid, stir it carefully and it is ready to serve :)

Stirfry No1. Green Beef

Ingredients (per  person)
Onion (chopped or sliced)
Garlic (chopped)
Beef fillet 100g
Broccoli 50g
Brussels sprouts 10p
Cabbage 50g
Red pepper
Carrot
Splash of soya sauce
Curry
Cooked Rice 50g 
Preparing
First cook the rice: Clean the rice, measure it , put it in a strainer and wash it with cold water. Put it into the pot. Take 1.5 times more water (75ml) and pour it in the pot. Always use cold water. Season it with salt and pepper. Feel free to add any of the seasoning you like extra (but before cooking). Put the lid on and bring it to boiling asap and turn it down. Let it sit for 8-10 minutes, the steam will do the magic. Once you put the lid on, don't lift it until its done cooking and steaming. Rice will absorb the water and double its size. After steaming these 8-10 minutes lift the lid, stir it carefully and it is ready to serve :)

Meanwhile stirfry:
Everything should be prepared before putting in a wok, because once you put it in a wok, it is done in a couple of minutes.
Chop veggies into pieces. Cut beef into thin stripes 1x3cm, and season it with some salt, pepper and curry. Warm up the wok well and pour some olive oil in it. And game begins! Put onion and stir quickly. Never let onion burn and get dark brown color. Beef in, stir quick for about a minute. Add the veggies and stir it for a minute or two. Add splash of soya sauce and stir for a bit. 
Serve
Serve stirfry in a large plate on top of the rice with chopsticks.
 

There you go, healthy and tasty meal with lots of veggies!

Pizza Capricciosa

Lets begin with something that is very easy to make and everybody loves it - pizza! Pizza is the most famous food from Italy. There is a story that pizza was food for poor people. It was just flat brad that was sold on the markets and streets by peasants until the Italian queen Margherita spot it on one of her travels around Italy. The Queen tasted and loved the bread and would eat it every time she was out amongst the people. One day Chef Rafaelle Esposito made special pizza to honor the queen.  It had colors of Italian flag on it: green - basil, white - mozzarella cheese, red - tomato. So the first Margherita pizza was born. 

Today I will prepare pizza capricciosa, and this is way I do it:

Ingredients:

White Flour (500g)

Yeast

Tomato Juice

Ketchup

Ham (150g)

Cheese (if you cant find mozzarella, use some easy melting cheese ) (300 g)

Mushrooms (I prefer champiñones) (150g)

Oregano

Olives

The Pizza Dough:

Quality Dough is very important! Some people think that it is difficult to make, but it is not. It only requires practice. Avoid buying pizza dough, make it yourself, it is easy!

Start with pouring small bowl with 300ml of hot water (not warm). Put half of yeast (25g/2) in. Add pinch of sugar and pinch of flour. Let it sit for about 10 minutes to react and grow. Sugar and hot water will help yeast grow faster;)

Sift flour in the bawl or on the clean table, whatever you are comfortable with. Make a hole in the middle and add prepared yeast in the center. Season with salt but around on the flour, not on the yeast. If you put salt directly on yeast, it can stop your dough grow later on. Mix it with a spoon until you mix everything up and then start working with your hands. Knead the dough well to create gluten until you make it homogeneously and not much sticky. While kneading add some flour if needed to get perfect texture of your dough. Once you are done, make ball of it and spread pinch of flour on the top, cover it and live it for about 30 minutes on warmish place to grow. Meanwhile you can prepare and cut everything for the topping, shred cheese, cut mushrooms etc. After 30 minutes re-knead your dough. Take baking pan and cover it tick with an olive oil. Spread your dough in the pan and form it very, very tick and round. Put some cheese on the edges and fold them in. Turn your oven on to pre-heat on 220 degrees celsius.

The Topping

Mix tomato juice with a spoon of ketchup in a cup. Add some salt, pepper and oregano and mix it. Spread it on the dough. Then put on some ham. Next one is cheese, and on top of it mushrooms and olives. Spread with some oregano on top of it and bake it in the pre-heated oven for 12-15 minutes on 220 degrees celsius. 

Serving

I usually cut it in 6 pieces after taking out from the oven and just simply put it on the table while still is in the baking pan. Pizza on the table disappears in few seconds anyway :)

Broccoli

This week ingredient is broccoli. Lot of people don't like taste of it. Me personally have hated broccoli for a years. I tried to make myself eat it because it is really healthy. It is very interesting how changing the way of preparing the certain food or changing the recipe can effect the taste of specific ingredient and change it dramatically. I experimented and it worked! I adore broccoli now :)
HISTORY:
   Broccoli is vegetable which begin its trip to plates all around the world from Italy. The word broccoli, is derived from the Italian brocco and the Latin bracchium meaning arm or branch. Broccoli is a cultivar of wild cabbage, originated along the northern and western coasts of the Mediterranean, where it was apparently domesticated thousands of years ago. That domesticated cabbage was eventually bred into wildly different cultivars, including broccoli, cauliflower, cabbage, kale, kohlrabi, and brussels sprouts, all of which remain within the same species.
HEALTH:
Broccoli is great source of vitamin C, iron, fiber, vitamin A, calcium, zinc, carotene, magnesium, vitamin B, vitamin D. It contains antioxidants that prevent certain types of cancer, along diabetes, heart disease, and high blood pressure. 
NUTRITION FACTS:
                                                                                      RDA/CUP

vitamin C          135.2%

vitamin K          115.5%

folate               14.3%

vitamin A          11.3%

manganese        9.5%

fiber                 9.4%

tryptophan        9.3%

potassium          8.2%

vitamin B            68%

vitamin B           26.4%

molybdenum        6%

phosphorus         6%

vitamin B          55.2%

protein             5.1%

magnesium        4.7%

calcium             4.2%

choline               4%

vitamin B            14%

vitamin E            3.5%

selenium            3.2%

vitamin B           32.8%

TIP:

Broccoli is eatable fresh and it is great in salads. I prefer it blanched because its green color become more intensive. But remember, when blanching broccoli, do not trough water away, use it later for soup because lot of good stuff from broccoli ends up in it ;)