Coleslaw

This salad is a perfect appetizer that is great to serve with everything - from chicken to fish, from soups to main entrées!

preparation time: 15-20 min

- 1 green cabbage 
- 2-3 carrots
- 4-5 scallions
- 4-5 tbsp mayonnaise
- 4 tbsp milk
- 2 tbsp lemon juice
- a pinch of dried parsley flakes
- salt and ground black pepper

1. Cut the cabbage into thin slices. Transfer them to a large bowl.

2. Grate the carrots and add them to the cabbage bowl.

3. Slice the scallions and add them to the cabbage.

4. In a medium bowl add together milk and 4-5 tbsp mayonnaise (depending on the size of the salad you are making). Mix well.

 

5. Add the lemon juice and the parsley flakes to the mayonnaise. Mix well.

6. Transfer the mayonnaise mixture onto the salad. Mix it all together well.

7. Garnish with salt and ground black pepper. Serve cold. (It is recommended that you refrigerate the salad for at least 1-2 hrs before serving!)

Vanilla and Kiwi Cheesecake

This light and creamy cheesecake will brighten up any dinner table. It is also suitable to serve for any type of celebration!

preparation time: 15-20 min
baking time: 50min-1hr
refrigerating time: 8-12 hrs (overnight)

- 1 pack (150-200g) Graham crackers
- 700-800g cream cheese
- 4 eggs
- 1 cup sour cream (450g)
- 1 tsp Vanilla extract
- 100-150g butter
- 1 cups sugar
- 2 kiwi fruits

1. Preheat the oven to 400F. Melt the butter in a small saucepan over medium heat.

2. Crush the crackers.

3. Add the crackers to the saucepan with melted butter. Add 1-2 tbsp sugar.

4. Mix them well.

5. Grease an oven-proof round casserole with 1 tsp corn or vegetable oil. Transfer the crackers to the casserole.

6. In the meantime, beat the cream cheese with 1/2 cups sugar with an electric mixer.

7. Add 4 eggs to a small bowl. Separate the egg yolks from egg whites.

8. Add egg yolks and 1 tsp Vanilla extract to the cream cheese mixture. Mix everything well with an electric mixer.

9. Beat the remaining egg whites with an electric mixer until soft peaks form.

10. Fold the egg whites together with the cream cheese mixture. Transfer them onto the crackers as the second cake layer.  Put the casserole into the oven and bake for 40-50 min until the cake rises and begins to brown.

11.  In the meantime, beat the sour cream with the remaining 1/2 cups sugar.

12. Take the cake out of the oven after it has baked for 40-50 min, let it cool off for 10-15 min, and then add the sour cream mixture on top as the top layer. Put it the oven again for 10 min (with the sour cream layer).

13.Refrigerate the cheesecake for 8-12 hrs. Then peel off the skin and slice the kiwis.

14. Garnish the cheesecake with kiwi slices and serve! 

Baked Macaroni with Red Peppers and Ham

Have you ever baked macaroni before? Well here is your chance! Not only this dish is supremely delicious, it is also very easy and quick to make!

preparation time: 10 min
cooking time: 10 min
baking time: 15-20 min

-1 pack macaroni (any type, color, or shape)
- 1 red pepper
- 200g ham
- 1 small onion
- 1 garlic clove
- 1 large can tomato paste (or 2 small ones)
- a pinch of dried oregano
- 2-4 tbsp dry white wine
- 100g shredded Cheddar cheese
- 5 tbsp grated Parmesan cheese
- 1/2 cup Bread crumbs
- salt and ground black pepper
- 2 tsp vegetable oil
- 1 tsp butter

1. Boil cold water in a medium-sized saucepan over medium-high heat. Preheat the oven to 400F.

2. Cut the pepper into thin slices.

3. Slice the onion, and crush the garlic.

4. Add 1 tsp olive oil and a pinch of salt to the boiling water. Add the macaroni. Boil them for 10 min.

5. Heat 1 tsp vegetable oil in a medium pan. Add onion and cook for 3 min until golden brown.

6. Add peppers and cook for 3 more min.

7. Add tomato paste.

8. In the meantime, cut the ham into thin slices.

9. Add the ham to the tomato paste. Add 2-4 tbsp dry white wine.

10. Season with dry oregano, a pinch of salt, and a pinch of ground black pepper.

11. After macaroni have cooked for 10 min, wash them with cold water.

12. Grease an oven-proof large pan with 1 tsp of oil and transfer the macaroni onto this pan. Add 1 tsp butter.

13. Add the tomato-ham paste to the macaroni. Mix well.

14. Add 100g shredded cheddar cheese. 

15. Cover the pan with bread crumbs.

16. At last, add the Parmesan cheese as the top layer. Put the pan into the oven. Bake for 15-20 min. Serve hot.

Creamy Tomato Soup

This creamy soup is especially delightful in cold weather time or great as an appetizer before a main dish is served!

preparation time: 20 min
cooking time: 1 hr

- 1 large can plum tomatoes
- 2 cans chicken stock
- 5-6 large potatoes 
- 1 small onion
- 2 garlic cloves
- 3-4 scallions, green part only
- 1 medium carrot
- 1 Bay leave 
- 1 tbsp vegetable oil 
- 2-3 cups boiled water
- salt and ground black

1. Slice the scallions (green parts only).

2. Grate the carrot.

3. Wash, peel, and cut the potatoes into small cubes.

4. Slice the onion.

5. Heat 1 tbsp of vegetable oil in a large saucepan on a medium-high heat. Add the onions and cook them for 3 min until they get golden brown.

6. Add the grated carrot and scallions, and cook for 5 more min.

7. Crush the garlic into the saucepan and cook for 3 more min stirring frequently.

8. Add 2 cans of chicken stock and the potatoes. Mix everything.

9. Add 1 can plum tomatoes. Mix everything well.

10. Stir in a pinch of ground black pepper, a pinch of salt, and 1 Bay leave. Mix everything.

11. Add 2-3 cups boiled water and cook on a medium-low heat for 40 min.

12. Let the soup cool off for 10-15 min and transfer it to a food blender.

13. Blend the soup in batches and transfer it back to a large saucepan. Serve hot. Good with sour cream.