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Den 1 - THE SECRET TO PROGRESS IS TO GET STARTED.
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Den 2 - PUSH YOURSELF, BECAUSE NO ONE ELSE WILL.
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Den 3 - HARD WORK'S MORE IMPORTANT THAN TALENT.
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Den 4 - CHALLENGES MAKE LIFE INTERESTING.
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Den 5 - ALLOW YOURSELF TO MAKE MISTAKES.
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Den 6 - SUCCESS IS MADE UP OF LITTLE STEPS.
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Den 7 - YOUR FIRST WEEK UNDER YOUR BELT!!
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Den 8 - BE STRONGER THAN YOUR EXCUSES.
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Den 9 - DON'T STOP UNTIL YOU'RE PROUD.
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Den 10 - LEARNING ISN'T A DESTINATION BUT A JOURNEY.
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Den 11 - DO WHAT IS NECESSARY, NOT WHAT IS EASY.
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Den 12 - NEVER QUIT. ALWAYS REMEMBER THAT.
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Den 13 - TRY TO BE A BETTER VERSION OF YOURSELF.
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Den 14 - PROCRASTINATION IS THE THIEF OF TIME.
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Den 15 - THE PAIN YOU FEEL TODAY IS THE STRENGTH YOU WILL FEEL TOMORROW.
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Den 16 - GO BEYOND YOUR COMFORT ZONE.
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Den 17 - CHANGE YOUR DAY TO CHANGE YOUR LIFE.
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Den 18 - YOU CAN DO MORE THAN YOU THINK.
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Den 19 - THERE IS NO SUBSTITUTE FOR HARD WORK.
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Den 20 - THE MAN ON TOP OF THE MOUNTAIN DIDN’T FALL THERE.
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Den 21 - HAPPY FREE DAY, Y'ALL.
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Den 22 - BELIEVE IN YOURSELF.
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Den 23 - CALM YOUR MIND, SILENCE YOUR EGO.
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Den 24 - FIND YOUR WAY TO KEEP ON GOING.
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Den 25 - DO THE BEST YOU CAN UNTIL YOU KNOW BETTER. THEN WHEN YOU KNOW BETTER, DO BETTER.
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Den 26 - I FIND THAT THE HARDER I WORK, THE MORE LUCK I SEEM TO HAVE.
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Den 27 - EVERYTHING YOU CAN IMAGINE IS REAL.
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Den 28 - IMPOSSIBLE IS JUST AN OPINION.
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Den 29 - WITHOUT STUDYING THE SOUL SICKS.
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Den 30 - ENJOY YOUR FREE DAY!
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Den 31 - THE EARLIER YOU START WORKING ON SOMETHING, THE EARLIER YOU WILL SEE RESULTS.
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Den 32 - GIVE YOURSELF PERMISSION TO MAKE MISTAKES.
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Den 33 - LEARN FROM YESTERDAY. LIVE FOR TODAY.
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Den 34 - ONE DAY ALL YOUR HARD WORK WILL PAY OFF.
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Den 35 - YOU GET WHAT YOU WORK FOR.
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Den 36 - MISTAKES ARE THE PORT OF DISCOVERY.
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Den 37 - FREE TIME OR SONG TIME.
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Den 38 - YOU EITHER GET BITTER OR YOU GET BETTER.
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Den 39 - WINNERS KEEP GOING TILL THEY DO WELL.
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Den 40 - HARD WORK BEATS TALENT.
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Den 41 - ALL CHAMPIONS WERE ONCE BEGINNERS.
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Den 42 - WHEN IT RAINS, LOOK FOR RAINBOWS.
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Den 43 - YOU LEARN BY DOING, AND BY FALLING OVER.
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Den 44 - ONLY FUN TODAY!
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Den 45 - YOU ARE SO CLOSE TO VICTORY, DON’T YOU DARE GIVE UP NOW.
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Den 46 - IF IT’S IMPORTANT TO YOU, YOU’LL FIND A WAY.
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Den 47 - SUCCESSFUL PEOPLE ARE NOT GIFTED. THEY JUST WORK HARD, THEN SUCCEED ON PURPOSE.
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Den 48 - NOTHING IS IMPOSSIBLE
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Den 49 - IF YOU BELIEVE IT, YOU CAN ACHIEVE IT.
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Den 50 - DO WHAT YOU CAN.
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Den 51 - SUCCESSFUL PEOPLE WORK HARD.
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Den 52 - IT SEEMS IMPOSSIBLE UNTIL IT’S DONE.
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Den 53 - QUALITY IS NOT AN ACT, BUT A HABIT.
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Den 54 - THE MORE I WORK, THE MORE LUCK I HAVE.
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Den 55 - SET TOUGH GOALS AND DO NOT STOP.
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Den 56 - DON’T WISH FOR IT. WORK FOR IT.
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Den 57 - MISTAKES ARE PROOF THAT YOU ARE TRYING.
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Den 58 - STRIVE FOR PROGRESS, NOT PERFECTION.
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Den 59 - YOU CAN GO AS FAR AS YOUR MIND LETS YOU.
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Den 60 - A GOAL IS A DREAM WITH A DEADLINE.
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27 názorů na “Writing: My Best Recipe”
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What about men here? I am not sure if each man here is also cook. Me not, I’m cooking mostly green tea only. Do not laugh, please. My cooking ends by eggs or sausages, it was time when my cooking was better. I was able to cook rice and beef meat with sauce, spaghetti bolognese or risotto but it was very long time ago. OK, my recipe for cooking of rice is:
put some oil into the pot and put it on hot plate. Then pour there a cup of rice and stir it for short time. Then put there one and half cup of water, whole onion and salt and let it boiled for ten minutes. Switch of the plate, put cover on the pot and let to stay it for another ten minutes. Then take of the onion and rice is finished.
I love mushrooms so I chose a quick and easy recipe with them – scrambled mushrooms. Chop the onion, put it in the pan with heated oil and fry it. After few minutes put chopped mushrooms, caraway, pepper and salt and everything stew for a while. At the time when mushrooms become softer it’s neccessary to pour whipped eggs on the mushrooms and to stir the mixture until the scrambled mushrooms are ready to serve. I like to eat them with bread spreaded by butter.
According to my family I am a good cook. I have a very long experience but I do not like to cook so much. That is why I prefer to cook simple and quick meals, for example gnocchi with salmon in a cream sauce.
You need cca100 grams of salmon per portion, one cup of cream, one package of gnocchi, herbs, salt and pepper. Cover roasted salmon with cream, add salt, pepper and herbs. Boil gnocchi and serve.
I am a bit afraid I am not able to describe how to do something in a kitchen. In english I mean. But as it is written above, making progress means also getting out of my comfort zone, so let’s give it a try.
My family love when i am baking. And i love it too. The beautiful smell of baking is spread everywhere and my family know something good and sweet is prepared for them on the table even before they come in. I really love such moments that eventually become the part of our memories about childhood and follow us all lifetime. For me it’s definitely smell of the vanilla sugar.
Ok, so my children love honey cake. They always suggest baking it. As they love it I love baking it too. Simple math 🙂 It isn’t exactly simple but if we are speaking about getting out of the comfort zone, let’s go for it.
Honey cake
First of all you need melt 250 g of solidified fat ( suited for baking of course, i mean Hera) in a warm water bath and let it cool down. You can use a butter as well, but as I usually prefere butter in baking no matter what, here iťs really better to use this kind of fat. Then you add 3 tablespoons of honey ( the dark one is the best choice), 300 g of superfine sugar, 400 g of flour mixed with 1 teaspoon of baking soda – it’s really important to do that little by little, after every added ingredient to blend it.
Then you need to blend it and blend it. At the end don’t hesitate to use the hand mixer, but with a dough whisk. So now we have finished the corpus that must be splitted into 6 more or less equal parts.
The dough isn’t solid, so it’s better weight it.
Meanwhile you can switch the oven on and set it for 150 degrees Celsius, the hot air program.
Then you take 6 baking sheets and copy on it the shape of a dish with a radius 26 cm. You can use a pencil. In the following part you must spread each part of dough on this round shape. The best way how to do it it’s using palette-knife, if you have some, but I think a normal knife will work as well. You don’t must be precise, on the contratry – spread it cca 1 cm out of the shape.
Put every sheet, one by one, in the oven for 7-10 minute. The time depends on your oven, so be carefull and check it out.
And we are going to finish. After cooling down take a dish again, put it on baked dough and copy its shape again, by the sharp knife this time. Now we have 6 perfectly round corpus and some rests. The rests of corpus you need to crush into small pieces.
Then whisk 300 g of butter together with one can of condensed milk (250 g), do it as delicately as possible, start with the lowest speed. The butter must n’t be cold, so take it out from the fridge in the very beginning.
The last task is just to spread this yummy filling on every round corpus and put together to make a classic shape of a cake. Corpus – filling- corpus – filling…You need also the filling on the top of the cake and sides too, so it’s good to think about it in advance to have the filling for all cake.
In the end you cover all cake by crushed corpus. If you are nut-lover you can add also some nuts, no matter of kind.
Put it into the fridge and wait till the morning to taste it. The cake needs time in the fridge to be smooth, so don’t eat it immediately. It will not be good.
And here we go, it’s done.
I cooked according to this recipe:
Chocolate Raspberry Tartlets
For the crust
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
Baking spray
For the filling
3/4 cup sugar
2 tablespoons cornstarch
12 ounces bittersweet or semisweet chocolate, chopped (I used Callebaut semisweet)
6 tablespoons unsalted butter
2 large eggs
2 large egg yolks
1 teaspoon Grand Marnier or other orange liqueur (optional but highly recommended)
6 teaspoons seedless raspberry jam
1 (6 ounce) container fresh raspberries (See Notes)
Sweetened whipped cream, for serving
INSTRUCTIONS
For the crust
Whisk together the flour, cocoa powder, and salt in a medium bowl. Set aside.
Using an electric mixer, beat butter and sugar together until light and creamy. Add egg and vanilla extract; beat until smooth. Add flour mixture and beat at low speed just until dough forms.
Divide dough into 6 equal portions. Form portions into slightly flattened disks, wrap in plastic wrap and chill until firm, about one hour.
Spray the insides of 6 (4-1/4 inch diameter) tartlet pans with removable bottoms with baking spray. Set aside.
On a lightly floured surface, roll out each disk of dough to a 6-inch round. Transfer the rounds to the prepared tartlet pans. Ease dough into the pans and pat firmly into the bottoms and up the sides of the pans, folding edges over to form double-thick sides. Chill dough in tartlet pans until firm, about 30 minutes.
Preheat oven to 375 degrees. Remove tartlet pans from the fridge and place on rimmed baking sheet. Dock the bottom of each tart crust with a fork. Bake tartlet shells until set around edges, about 8 minutes. If crusts have puffed up, gently push the crusts down with the back of a small spoon. Cool in pans on cooling rack.
For the filling
Preheat oven to 350 degrees F.
Whisk sugar and cornstarch together in a small bowl. Set aside.
Whisk eggs and egg yolks in a small bowl until blended. Set aside.
Melt chocolate and butter together in a medium saucepan over low heat (see notes). Stir in cornstarch mixture until well blended. Mixture will be grainy at this point. Whisk in egg mixture and stir until well blended. Mix in Grand Marnier, if using.
Spread 1 teaspoon of jam into bottom of each pre-baked crust. Arrange raspberries in crusts, dividing equally and spacing evenly. Spoon chocolate mixture over berries, equally dividing the batter among the tartlet pans. Bake tartlets for 25 to 28 minutes or until filling puffs around edges and a cake tester inserted in the center comes out with moist crumbs clinging to it (it is better to undercook than overcook.). Cool 10 minutes in pans on cooling rack. Carefully remove pan sides from tartlets. Place tartlets on plates. Spoon sweetened whipped cream alongside or on top and serve warm.
NOTES
I recommend buying extra berries since there are always a few berries in each package that can’t be used. Aim for 6-7 good berries per tartlet. You can serve any extra berries with the baked tartlets.
You can use a double-boiler to melt the chocolate and butter or use direct heat. Either way, you want to use gentle heat – just enough to melt the chocolate and butter. I recommend stirring with a rubber spatula so you can effectively scrape the bottom and side of the pan to prevent any hot spots.
I love roast. My favorite recept Is cheesecake. IT IS Very easy. You need cakes for corpus. Big yougurt, 3 cottage cheese, 4 eggs, 3 spone sugar, lemon. Korpus roast to 180°C 10 minute. All ingredience put to box And mixid. Next to splní to corpus And roast 45 minute.
My recipe for zucchini pancakes with vegetables and oatmeal.
1 large zucchini
1 carrot
1 parsley
1/2 leek
a piece of celery/celery stalks
a handful of chopped chives
spoon of fresh thyme leaves
2-3 eggs
2 handfuls of fine oatmeal
salt and pepper to taste
Grate the vegetables, cut the leek into thin rounds, add the other ingredients and mix well. Let it rest for 15 minutes. We form patties from the prepared dough and bake until crispy.
Enjoy your meal.
I like Italian cuisine. In the evening, after coming home from work, I try to cook quick and easy meals. I am sending a recipe for a quick pasta sauce
10 cherry tomatoes
1 tablespoon of olive oil
2 tablespoons of ricotta
basil
salt, pepper, 1/2 clove of garlic
2 tablespoons of water.
Blend all ingredients until smooth. Pour the sauce into the pan and simmer for a while. Then just add the pasta.
That looks like a wonderful recipe, Ivana. I am a big fan of quick and simple recipes so I am going to try this one.
My recipe is from Italy. It calls Parmigiana – The baked aubergine
You need:
Two middle aubergines
One tomato puree – 400 g minimum
150g ham
2 packs of mozzarela
Spicies: dry basil, salt, pepper
Oil and grated parmesan
You have to cut the aubergines to the slim slices. After that put salt on these slices and you have to wait about 1 hours, because we want to get out the water from them. Than you squeeze these slices and dry them. Put the oil on the pan and every slice of aubergine you have to fry. It tooks a lot of time, but the result is very delicious. Than you prepare the baked bowl and start with layering. The first layer is from aubergine, the second is ham and slices of mozzarela and the third is tomato puree. Add salt, pepper and basil. Continue with layering and the last layer is tomato puree wit grated parmesan. Than the bowl put on the oven – we need the temperature about 200 degrees Celsius and you have to wait about 40 minutes. When you put away the bowl from the owen leave Parmigiana about 10 minutes relax. It is very delicious. I love it!
Enjoy your meal!
I love Parmigiana! Thank you for this recipe, Monika. I also make a French dish Zucchini and Eggplant (Aubergine) Tian:
1 Eggplant
1 Zucchini
2 potatoes
Onion and tomatoes or a tomato sauce
herbs
Olive oil
Grated mozzarela
Slice all vegetables into 0,5 cm slices.
Make a tomato sauce with onion and tomatoes or just use a ready-made tomato sauce
Take an baking dish and make layers from potatoes, zucchini and aubergines (as many layers as you wish)
Sprinkle every layer with salt and brush it with olive oil.
Pour the tomato sauce over it at the end.
Put in the oven to bake at 180 degrees.
When soft, sprinkle with mozzarela.
I like vegetable soup.
It will be done quickly.
Boil the frozen vegetables.
There are many types of different vegetables in frozen vegetables.
I don’t use spices, I like the taste of vegetables.
Hi,
\I am not good cook. When I cook, I cook only simple food. I like cook pasta with chicken or tuna with tomato sauce. Sometimes I use a gril and I prepare some meat, chicken or pork.
I have read many interesting and inspirational recipes, so I add a recipe for a spread
BEETROOT SPREAD:
I put 2 boiled and peeled off beetroot into my chopper, than I add 1 creamy cheese called Lučina,
next about 50 g of butter and than salt , a little bit of pepper and the most importat for a final taste are 2 teaspoons of mustard. Than I start my chopper to cut and mix all ingrediences to a mush or better to creamy consistency.
I love this spread on the toast bread slices , decorated by some slices of pickled cucumber .
So you can try it.
Egg-white-slices – we say – “Bílkové křupinky”
I got this recipe from my collegaue, when I studied. I have to bake these buiscuits every year and now more and more.
It ist very simply – only 3 egg white (about 100 gramms) to stir (mix – not whisk) whit 100 gr of powdered sugar and 100 gr of all-purpose flour. To add 100 gr of all nuts – walnut, almond, hazelnut – or mixture (I give more then 100 gr).
This dough to give in the backing mould, which is greased
Then to bake about 150 degrees celsius.
Next day to cut into very thin slices (that is the worst section this work 🙂 ) and to bake (to dry) on the dry backing sheet in the oven about 100 degrees celsius.
It is realy delicious
I baked elvent batches or this (last) Christmas…..
Hey guys! I am still a child but I love to cook, and some weekends I cook lunch for my family, I don’t have favourite recipe, but last week, I cooked avocado past. It was so good😋😋.
🥑AVOCADO PASTA🥑
INGREDIENS:
spageti
2 or 3 avocados
one spoon of olive oil
garlic (it’s on you how much garlic do you want to use, use as much as you want :))
juice from the lemon
salt
pepper
and for decoration – bazil and peanuts
So, first what you are going to do, is cook pasta. During the cooking pasta you will cut the avocadoes and get out the avocados pits. Then you will put the avocadoes into the mixer with the garlic, lemon juice, and one spoon of the olive oil and you will mix it. When is pasta done, you will mix the pasta with the avocado sause on some pan and you will add salt and pepper. When you are serving the pasta, add on it some bazal and peanuts. I hope you like the recipe 😀
Yummy! I love pasta and I love avocado, so I will definitely try your recipe. And I am looking forward to you cooking this at our summer camp, Johy 🙂
Watch out for your spelling:
ingredients
spaghetti
basil
sauce
And watch out for these sentence structures:
a spoonful of olive oil – jako spoon + full = spoonful
So, the first thing to do is to cook …
While the pasta is cooking, cut the avocados … OR Meanwhile, cut the avocados …
take out the pits
in a pan
I love rich soups, especially in wintertime. One of my favourites is soup from roasted pepper. The recipe is very simple. I need these ingredients : peppers (I preffer yellow but it doesn’t matter), tomatoes, chilli, salt, olive oil, brown sugar, broth and baguette or croutons for serving. I don’t know the exact amount (please can somebody help me – how to say – Vařit od oka :D). I think an ideal ratio of peppers and tomatoes is 2:1. I cut tomatoes and peppers, put them in a baking dish, add salt, sugar and olive oil. I bake it until the peppers are soft. Then I transfer the mixture to a pot, add the broth and some chilli and boil it for a few minutes and then mix it with a blender. I serve soup with a baguette or toasted croutons.
Wow, Romana, it sounds fantastic. I will definitely try this one! By the way, “určit od voka” is to guesstimate (guess + estimate). So you say I just guestimate the amount. I will let you know how I liked the soup 🙂
Today I have done two steps outside my comfort zone. All day I was speaking German with my guests: that was a challenge! For lunch I cooked pumpkin soup for all and 4 kinds of dishes. I tried a new method of cooking, sous-vide. That’s awesome! My best recipe is Hungarian goulash sous-vide. Beef meat, best of is a shank, we cut to bigger dice and roast. Meat we remowe and in fat we roast a lot of onion and garlic. Paprika spice we give in the end. Meat we bring back, add light or dark beer, marjoram and black pepper. Covered by pot-lit is it necessary stew very slowly by 80-100 degrees celsius 12 – 14 hours. With Hungarian “haluska” it is very tasty!
Hi, I don’t know if it’s the best recipe, but it’s a traditional Czech dish cooked in a healthy way.
It’s a dill sauce with eggs and boiled potatoes.
We need 1 cauliflower, 2 fresh bunches of dill, whipping cream, spices like bay leaves, a allspice.
The Cauliflower get boiled with spices, after boiled we pick up spice and we strait a little water. Then we blend boiled cauliflower to smooth and taste to dill, whipping cream, salt, sugar, pepper and vinegar.
Then we served with eggs and potatoes. Enjoy your meal! Brig
Oooo, that sounds interesting and healthy. I going to try that!!
Fruit cake
My family loves fruit cake. I love make it, because it is easy and quick.
I need 2 cup of flour, 1 cup of sugar, 1 baking powder, 2 eggs, 1/2 cup of vegetable oil, 1 cup of milk.
I put all bulk ingredients into a bowl and mix well. Then I will add other ingredients and by mixing I create smooth thin dough, which I pour on a baking tray. Then I will smear it and trasure it with various fruits (plums, cherry, currant, rapsberry…and so on). I can sprinkle the cake with sugar or cinnamon. Finally I sprinkle the cake with crumbs from flour, sugar and butter – theese three ingredients I put into a bowl and make a crumb with my hands.
These cake you can make during all year, because you can use fresh fruit in the summer, or frozen or canned fruit during rest the year.
Bon apetit!
This sounds amazing Stana! How much fruit do you use per recipe?
Hello Romandi, I’m glad you like my recipe.
It’s only up to you how much fruit do you use.
We like more acidic and less sweet cake, so I use a lot of fruit. For example I grate 4-5 apples (according to size) and about 700 grams of other fruit. I bake the cake at 170 degrees for about 20 minutes.
I baked an apple cake just yesterday and today only one last piece remains!😲😁
My best recipe
In our family we don’t cook soups because our children don’t like them. But one soup tastes good to the whole family and that’s it:
French onion soup
I need these ingredients:
butter, 2 onions cut into circles, 2 spoons of flour, 1,5 litre of broth, 600 millilitre of milk, spice – nutmeg and bay loaf, blue cheese
I heat the milk with spice but I don’t let it boil. I’ll put it aside.
I’ll melt the butter in the pot, add the flour and I will prepare a light dish. Add onions and let her soften. Add broth and I bring to a boil and let it cook for 20 minutes. I will filter milk with spices and add to the soup and let it boil for 5 minutes. I grate the blue cheese and add to the soup. The soup must no longer be cooked to keep the cheese compact.
Yum!
Yum! I love french onion soup! I’m definitely going to try your recipe.