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STARTER:    Stuffed Eggs with Mushrooms

This stuffed egg recipe combines creamy yolks with earthy, savory mushrooms, creating a rich and elegant twist on classic deviled eggs—perfect for a gourmet appetizer or brunch bite!

 Appetizers

SOUP:    Split pea soup with smoked sausages

I think any smoked meat can be used in this soup.

 Soups

SALAD:    Napa cabbage and crab meat salad

"Napa cabbage, with its delicate, crinkled leaves and subtle sweetness, adds a delightful crunch and flavor to any dish."

 Salads

MAIN COURSE:    Scrambled Eggs

Scrambled eggs originated in ancient Persia and Rome, evolving into the creamy dish we know today in France and England during the Middle Ages. By the 19th century, they became a breakfast staple in Europe and America.

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Carmen

The Carmen Torte is a rich, dramatic cake—often layered with chocolate, cream, and bright fruit accents—named to reflect the passion and elegance of Bizet’s famous opera.

 Baking     Tortes

NEW RECIPE

   Cabbage Patties

   Serves: 3–4 | Time: ~40 minutes 1. Remove outer leaves and wash the cabbage. Cut into sections and finely shred. Place in a bowl and sprinkle with a little salt. Gently squeeze with your hands for 2–3 minutes to soften and release moisture. 2. Wash and peel the carrot. Grate it using a fine or medium grater. 3. Peel the onion. Finely chop. 4. Add grated carrot and chopped onion to the cabbage. Add eggs. Add flour, salt, black pepper, and paprika. Mix well until evenly combined. 5. Heat a thin layer of olive oil in a pan over medium heat. 6. Scoop the mixture and place into the pan. Shape into small patties and flatten slightly. 7. Fry for 4–5 minutes on one side until golden. Flip and cook another 4–5 minutes until cooked through and crisp. 8. Transfer to paper towel to remove excess oil. Serve warm. TIPS: - Squeeze out excess liquid for crispier patties. - Keep heat medium to cook evenly. SERVING IDEAS: - Serve with sour cream or yogurt sauce. -- Sprinkle with fresh herbs.

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THE MOST POPULAR

   Cabbage Patties

   Serves: 3–4 | Time: ~40 minutes 1. Remove outer leaves and wash the cabbage. Cut into sections and finely shred. Place in a bowl and sprinkle with a little salt. Gently squeeze with your hands for 2–3 minutes to soften and release moisture. 2. Wash and peel the carrot. Grate it using a fine or medium grater. 3. Peel the onion. Finely chop. 4. Add grated carrot and chopped onion to the cabbage. Add eggs. Add flour, salt, black pepper, and paprika. Mix well until evenly combined. 5. Heat a thin layer of olive oil in a pan over medium heat. 6. Scoop the mixture and place into the pan. Shape into small patties and flatten slightly. 7. Fry for 4–5 minutes on one side until golden. Flip and cook another 4–5 minutes until cooked through and crisp. 8. Transfer to paper towel to remove excess oil. Serve warm. TIPS: - Squeeze out excess liquid for crispier patties. - Keep heat medium to cook evenly. SERVING IDEAS: - Serve with sour cream or yogurt sauce. -- Sprinkle with fresh herbs.

   More...