Ep. 61 – pastas with tuna or broccoli

Many years ago I told an Italian how we eat pasta with breadcrumbs – an absolutely unimaginable thing :)) – and he gave me a recipe for pasta with tuna in exchange. Take a frying pan, throw in the contents of a can of tuna, some cloves of garlic, basil, salt, pepper, olive oil, chopped

Ep. 60 – banana pancakes with apple sauce

An option for the days when you don’t know what to eat for breakfast. ? Banana pancakes are the version with a thick dough, which still flows easily. I made you dizzy, I know! :)) Well, the quantities are approximate, because I never measure the ingredients. Sorry. 🙂 A ripe banana, crushed with a fork,

Ep. 59 – office salad

Obviously I’m a big fan of salads. And more obviously I prefer food prepared from scratch, because in this way you can control the ingredients, calories, amount of salt, sugar and so on. Well, don’t think I was born with salads under my nose. ? Plus it took me a while to form some skills

Ep. 58 – ragu

Ragu is a meat sauce invented in the XVIII-th century, which is combined with pasta. You’ve probably heard of bolognese sauce (ragu alla bolognese), which is not eaten with spaghetti, but with short pasta. Or ragu used in lasagna. I tried to make lasagna with meat about twice and it turned out pretty nasty, which

Cookingbookclub 3

And we came to book number 3 this year, to read & cook, which is Ultimate Children’s Cookbook. Well, the beginning of June is approaching, therefore it is a good time to rediscover the child in you (option 1) or to cook with your child (option 2). Of course there is also option 3, both

Ep. 57 – baked vegetables

More vegan than this, I do not know :))) Beets: washed, peeled, cut into thick slices, placed in a tray directly or on baking paper and sprinkled with oil, plus spices (salt, pepper, thyme, etc.). Bake over medium heat. Vegetable mix: carrot, celery, parsnip, red onion, zucchini, red pepper. The same principle, oil and spices,