Breakfast
Classic Scrambled Eggs
A simple and delicious breakfast option. Crack eggs into a bowl, whisk them, and cook in a pan with butter. Season with salt and pepper to taste. Serve hot with toast.
4 pc egg 10 g butter 10 g salt 10 g pepper 2 pc bread
Soup
Bone broth
We get washed bones into the pot, add cold water and let it cook for about 2 hours. After that we remove bones and filer the Broth throw net. Into clear Broth we add Masox, cutted Parsley, add Peper, Salt, then we cook it until the Parsley is soft. Into Broth we add any kind of Dumplings after that we can add some Chive.
300 g bones 1 pc Masox 100 g parsley 40 g salt 40 g pepper 1 pc chive 20 pc dumplings
Main course
Beef and Mushroom Stroganoff
In a large pan, melt 28 g of unsalted butter over medium heat. Add finely chopped yellow onion and minced garlic. pan-fry until softened. Add thinly sliced beef strips and cook until browned. Stir in sliced mushrooms and cook until they release their moisture. Sprinkle 28 g of all-purpose flour over the mixture and stir well. Pour in 240 ml of low-sodium beef broth, stirring constantly to avoid lumps. Simmer until the sauce thickens. Reduce heat, and pour in 240 ml of sour cream. Season with 14 g of salt and 7 g of freshly ground black pepper. Serve the stroganoff over cooked egg noodles, garnished with freshly chopped parsley.
500 g beef strip 300 g mushroom 1 pc onion 2 pc garlic 0.24 l beef broth 0.24 l cream sour
28 g flour 28 g butter 300 g pasta egg noodle
14 g salt 7 g pepper 28 g parsley fresh
Dessert
Quick cake
We wipe a bowl with eggs and suger. Mix cream, flour and baking powder. Pour the dough into the bowl. Bake in a hot oven.
500 g flour 500 g sugar 5 pc egg 0.25 l cream whipped
1 pc baking powder 10 g butter 15 g breadcrumbs
Dinner
Garlic Butter Shrimp Pasta
Indulge in a delicious garlic butter shrimp pasta. Begin by cooking 250g of pasta according to package instructions until al dente. While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add 3 minced garlic cloves and sauté until fragrant. Stir in 300g of peeled and deveined shrimp, cooking until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. In the same skillet, add 100ml of white wine and let it simmer for 2 minutes. Add the cooked pasta to the skillet along with the shrimp. Toss everything together until well coated. Season with salt, pepper, and red pepper flakes to taste. Serve hot, garnished with chopped parsley and grated Parmesan cheese.
250 g pasta 2 pc butter 3 pc garlic stoves
300 g shrimp 0.1 l white wine 10 g salt 25 g pepper 10 g chilli 2 pc parsley 100 g parmesan