Hungry Tired?

Hungry? Feeling Tired? Exhausted from a Long Day at Work? Still Want Something Delicious for Dinner but Don't Want to, or Have No Time to Cook?

Here we will share some good old tasty recipes from the International Cuisine that you absolutely will enjoy and impress your friends and guests with! We will post detailed "how-to-make-it-at-home" recipes that are easy to cook and won't take much of your time. Bon Appetit, My Friends!

Let's get started!

Thursday, January 6, 2011

Peach Fruit Fantasy

This creamy delicious peach dessert is really easy to make and will complete and decorate any sophisticated dinner party!

preparation time: 15 min
baking time: 20 min

- 4-5 fresh peach fruits
- 3 eggs
- 2 cups of (white) apple, peach, or grape juice
- 2 tsp starch
- 5 tbsp lemon juice
- 5-6 tbsp sugar

1. Preheat the oven to 350F.

2.Peel and cut the peach into small bites. Transfer them onto a baking pan and add 2-3 tbsp sugar and 2 tbsp lemon juice.

3. In a small saucepan combine 3 eggs with 3 tbsp sugar, 3 tbsp lemon juice, and 2 tsp starch.  Add 2 cups of grape, peach, or apple juice.

4. Mix the eggs mixture well.

5. Transfer the saucepan onto a stove and cook over medium heat for 5 min until the cream mixture starts to get thick.

6. Transfer the cream mixture onto the peach. Put it in the over for 15-20 min.

7. Serve hot!

Tuesday, January 4, 2011

Buckwheat Soup

A perfect soup recipe for the chilly weather!

preparation time: 15 min
cooking time: 45 min

- 3 medium carrots
- 1.5lb chicken tenders
- 400g buckwheat
- 1 small onion
- 1 chicken bouillon cube
- salt and ground black pepper

1. Slice the onion.

2. Beat the chicken tenders with a meat tenderizer. Then cut them into small slices.

3. Wash, peel, and grate the carrots.

4. Add 1 tsp of olive oil to a medium frying pan. Add the onion and cook until golden brown for about 2-3 min. Add the chicken slices and cook for 10 more min. Season with salt and ground black pepper.

5. Boil water in a large saucepan. Add 1 chicken bouillon cube. Transfer the chicken tenders to the saucepan.

6. Add the grated carrots.

7. Add the buckwheat to the saucepan. Season with salt and ground black pepper. Cook for 35 - 45 min. Serve hot.

Friday, October 1, 2010

Sweet Peach Lassi (India)

An absolute must with any Indian dinner!

 preparation time: 5 min

- 2lb plain yogur
- 1 can (15oz) peach halves
- 1/3 cups sugar
- ice cubes

1. Blend the yogurt, peach halves, and 1/3 cups sugar. Blend well.

2. Divide the ice cubes between the glasses.

3. Pour the mixture into the glasses. Serve cold.

Chicken Tikka Masala (India)

This deliciously spicy chicken has an exquisite taste if served with sweet peach or mango lassi!

preparation time: 15min
refrigerating time: 2 hrs
baking time: 40-50min

-2lb chicken thighs or breasts
- 1 small onion
- 2-3 garlic cloves
- 1 can cream of chicken soup
- 2 tbsp tomato paste
- 1 tbsp lemon juice
- 1 tbsp fresh lime juice
- a pinch of red hot chile or paprika
- 1 tsp ground ginger
- a pinch of turmeric
- 2 tbsp vegetable or corn oil

1. In a small bowl, combine ginger, 1 tbsp vegetable or corn oil, lime juice, crushed garlic, red hot chile or paprika. Mix well.

2. Spread the garlic mixture evenly onto the chicken.

3. Cover the chicken with a plastic wrap, refrigerate for 2 hours.

4. Preheat the oven to 400F.

5. Slice the onion.

6. Heat 1 tbsp vegetable or corn oil in a medium or small frying pan. Add the onion. Cook for 3 min until golden brown.

7. Add a pinch of turmeric to the onion. Cook for 1-2 more min.

8. Add 2 tbsp tomato paste, cream of chicken, and 1 tbsp lemon juice.

9. Mix well. Cook the mixture for 5 more min.

10. Grease an oven-proof casserole with 1 tsp oil. Add the chicken. Spread the tomato-onion mixture evenly onto the chicken. Bake for 40-50min.

Serve hot!

Fisherman's Pie

Creamy, easy, and simply delicious pie that will leave you craving for more!

preparation time: 15 min
cooking time: 40-50 min

- 1lb small or medium shrimps
- 1 lb cod or bass fillet 
- 5-6 large potatoes
- 1/2 cups milk
- 2 tbsp all-purpose flour
- 1 can cream of mushroom soup
- 2 tsp lemon juice
- a pinch of cayenne pepper
- 1/2 tsp dried parsley flakes
- 1 Bay leave
- 2-3 tbsp butter
- salt and ground black pepper

1. Boil cold water in a medium saucepan on a medium-high heat.

2. Wash, peel, and cut the potatoes into quarters.

3. Add a pinch of salt to the boiling water and transfer the potatoes. Cook for 20-25min, until the potatoes become soft.

4. While the potatoes are boiling, heat 1 tbsp butter in a large frying pan on a medium-high heat. Wash the shrimps and transfer them onto the frying pan.

5. Wash and cut the fish fillet into small portions. Add those fish portions to the frying pan. Add 1/3 cups milk. Cook for 10-15 min.

6. Add 2 tbsp flour, 1 can cream of mushroom soup, 2 tsp lemon juice, a pinch of cayenne pepper, a pinch of dry parsley flakes, 1 Bay leave, and a pinch of ground black pepper. Mix everything well. Cook for 10 more min.
In the meantime, preheat the oven to 400F.

7. In the meantime, pour the water off from the potatoes. Add 1 tbsp butter and 1/3 cups warm milk (microwave the milk for 30 sec).

8. Mash the potatoes well.

9. Grease an oven-proof casserole with 1 tsp olive oil. Add the shrimps and the fillet as the first layer.

10. Add the mashed potatoes on top. Add 1-2 tsp butter on top of the potatoes.

11. Bake for 20 min. Serve hot!