Egg in a Basket

2 eggs
2 slices of bread, any kind
2-3 Tbsp butter
Salt and pepper to taste

Grape Tomato Frittata

1 Tbsp extra-virgin olive oil
2-3 green onions, thinly chopped
1 cup grape tomatoes
½ tsp sea salt
4-5 eggs, lightly beaten
1 Tbsp fresh basil leaves or ½ tsp dried basil
½ cup cheddar, grated

Take olive oil in a 8-10-inch ovenproof nonstick skillet, sauté onions and tomatoes, add salt and cook about 4-5 minutes over low medium heat. Preheat oven to 425F (220C). Add eggs and cheese, season with basil leaves and stir to combine. Cook undisturbed, until edges are set (about 2 minutes). Then, transfer skillet to oven and bake until top of frittata is just set, 8- to 10 minutes.
Slide or invert frittata onto a serving plate and cut into 6 wedges. Serve warm.
ENJOY

Rolled Fruit Cake
4 eggs
½ tsp baking powder
10 tbsp sugar
8 tbsp flour (white, all purpose, sifted)
½ tsp vanilla extract
Coating and garnish:
Whipped cream
Strawberry or any kind of fruit preserve
1 ½ banana
1 kiwi fruit, sliced
6-8 strawberry or red grapes, cut in halves
Pine apple, chunked
(Fruits are optional, you can use all types of fresh or canned fruits)

Place 10 tbsp sugar and egg yolks in a deep bowl and whisk with a mixer. In a different container mix the baking powder and flour. In another bowl, mix the egg whites until they form white foam and add them to the sugar-egg yolk mixture. Then, slowly add the flour-baking powder mixture and vanilla extract. Mix for 3-4 minutes.

Cookies With Walnut
110-120 gr / ¼ lb butter (soft, at room temperatue)
1 egg
½ cup yogurt
1 cup sugar
3-4 cups flour
1/3 cup raisins
1/3 cup walnuts
½ tsp baking soda
In a large container, place the soft butter and sugar. Mix them evenly with your hands to dissolve the sugar. Then add egg, yogurt, baking soda and half of flour, kneading slowly. Add the remaining flour slowly and knead till the dough does not stick to your hands.
After that, add the raisins in the dough and mix evenly. Then take walnut size pieces from the dough and round them into your palms. Insert a few pieces of walnuts on their tops.
Place them on a greased tray or tray with baking paper making some room between them. Preheat the oven to 350-360 F (180 C) and bake until they turn to light golden brown (approximately 25-30 minutes).
This recipe makes about 35 cookies with walnut.
ENJOY!
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Cake with Raisins

4-5 eggs
200 gr (1/2 lb) butter or margarine, melted
1 ½ cup sugar
3 cups flour
1 tsp baking powder
½ cup raisins
1/3 cup chocolate chips
In a large bowl, place the eggs, butter/ margarine and sugar. Beat with a mixer till it becomes foamy. Then, add flour and baking soda. Beat for additional 5 minutes first in low, then medium speed. Add the raisins and chocolate chips and mix them all.Grease the cake pan and pour the cake mixture in. Preheat the oven to 380 F (190 C) and bake for about 25 minutes until your cake turns to golden brown. To check whether the cake is ready, insert a toothpick in the center and pull it out, if it comes out clean, your cake is done. To remove the cake form the pan, allow to cool 10 to 15 minutes before removing.
ENJOY!
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Wet Cake
3 eggs
2 cups sugar
1 cup oil/8 tbsp butter (130gr)
1½ cup milk
4 tbsp cocoa
2 cups flour
1 tsp baking powder
1 tsp vanilla extract /1 package vanilla
Coconut flakes or crushed nuts for garnish

In a large bowl, beat eggs and sugar, till they become foamy. Then beat in oil or melted margarine, cocoa, milk and vanilla.
Then put aside 1 cup from this mixture to use it later. Mix in flour and baking powder to the remaining mixture.
Preheat the oven to 350F (180 C).Grease the baking tray and pour the cake mixture evenly. Bake for 25-30 minutes. To check whether the cake is ready, insert a toothpick in the center and pull it out, if it comes out clean, your cake is ready.
Slice the cake and pour the mixture (you put aside before) evenly. Let it cool and garnish with coconut flakes or crushed nuts before serving.
ENJOY

Carrot Cake
3 eggs
1 ½ cup sugar
1 cup oil/7 Tbsp melted butter or margarine
1 cup carrot, shredded
1 cup walnut/pecan, crushed
2 cups flour
1-2 tsp cinnamon
1 Tbsp orange/lemon zest
1 tsp baking powder

Beat eggs and sugar with a mixer till it becomes foamy (3 mins). Add oil/margarine and mix for a while. Then mix in shredded carrots, lemon/orange zest and crushed walnuts/pecans. Finally add flour, cinnamon and baking powder and mix for 3-4 minutes.
Preheat the oven to 350 F (180 C) and grease the cake pan and pour the cake mixture in.
Bake the Carrot Cake until it becomes golden brown, for 40-50 minutes. To check whether the cake is ready, insert a toothpick in the center and pull it out, if it comes out clean, your cake is done.
ENJOY
P.S: To remove the cake form the pan easily, cover its bottom with a wet cloth and allow to cool 10 to 15 minutes before removing.

Apple Cookie Rolls
This is one of my favorite cookies and with this recipe I won the cookie category of Food Science Bake Contest:)
1 cup yogurt
1 cup sugar
250 gr margarine/butter, melted
1/2-1 cup canola oil
1 egg
1 tsp baking powder
7-8 cup flour
½ cup confectioner’s sugar for garnish
Filling:
3 apples, peeled, cored and shredded
3 tbsp sugar
1 tsp cinnamon
½ cup crushed walnuts/pecans

Mix all the dough ingredients, but flour and confectioner’s sugar. Add flour slowly and form a non sticking dough. Knead for 4-5 minutes. Then, cover the dough with a clean cloth and leave for resting.
Meanwhile, cook shredded apples with sugar for about 10 minutes over low-medium heat. When they turn to brown stir in cinnamon and walnuts/pecans.

Turkish Panini

1 long sandwich bread
4 slices of sujuk
½ cup spinach, washed
¼ onion, julienne cut
2-3 slices of Mozzarella/Swiss Cheese (any amount)
2-3 slices of tomato
1-2 Tbps olive oil
Salt to taste

Cut the sandwich bread in half and brush both inner sides with olive oil. Stuff with Mozzarella/ Swiss cheese, onion, tomatoes, sujuk and spinach. Sprinkle with salt to taste.
Heat the gridler/Panini maker up. Then, press gently the Panini until the cheese is melted or 2-3 minutes (do not press hard).
Serve hot.
ENJOY

Peach Jam

14 medium peaches, peeled
7 cups sugar
1 tsp lemon juice

Peel peaches and cut them in cubes or any shape you like (not thin). Place one layer peach one layer sugar into a pot. Then keep in the refrigerator overnight. The next day bring it to a boil over high heat. Then, reduce the heat and cook stirring occasionally until it thickens (for about 35-40 minutes). Stir in lemon juice and cook for 1-2 minutes. Pour into jars or containers with lids.
ENJOY

Lutenitsa

Lutenitsa is a sauce-like “salad” and a special spread for bread and other food that is made from tomatoes and peppers, sometimes eggplant pureed together. It looks like a thick ketchup or a thick salsa, but it tastes a little more peppery.
It is very commonly used in Balkan countries especially in Bulgaria. My recipe is for Bulgarian Lutenitsa which I’ve grown up with and still loving it!

900-1000 gr(~2 lb) roasted red pepper /red pepper paste
6 lb tomato, crushed
1 ½ lb roasted eggplant
1 cup canola oil
1 ½ cup sugar
4 Tbsp salt to taste
4 Tbsp dried summer (balkan) savory

Take tomatoes in a big pot and bring to a boil over high heat. Then, turn the heat low and cook for about 15 minutes stirring occasionally.

Quince Jam
2 lb quince
2 lb sugar
2 cups water
2 Tbsp lemon juice

Wash quinces and grate. Take them into a pot and add water. Bring to a boil. Then, cook over medium heat until they are softened (5-10 minutes). Stir in sugar and cook for additional 15-20 minutes or until it gets thick enough. Stir in lemon juice and turn the heat off.
ENJOY

Poached Eggs with Mornay Sauce
2-3 eggs
2 cups boiling water
1 tbsp vinegar
Mornay Sauce
1 tbsp butter
½ tsp paprika
A pinch of salt

Take water and vinegar in a small saucepan and bring to a boil. Let it simmer over medium heat. Crack one egg making sure getting the egg as close as possible to the saucepan. If you crack the egg too high, it will disperse in water. Simmer over medium heat till the egg white hardens and gets white, for about 4-5 minutes. Transfer the cooked egg into a bowl of salty lukewarm water Poach the other eggs following the same way. Take all poached eggs into salty lukewarm water.
Meanwhile, prepare Mornay Sauce. Take poached eggs over a serving plate and pour the Mornay Sauce over.
In a small pan melt butter and once it starts spitting stir in paprika and a pinch of salt. Give a stir and turn the heat off. Drizzle it over the Poached Eggs with Mornay Sauce.
ENJOY

Chocolate Chip Cookie
3/2 cup sugar
1 cup butter/margarine, softened
2 ¼ cups all-purpose flour
1 cup chopped pecans (optional)
1tsp vanilla extract
1 tsp baking soda
2 eggs, beaten
3/4 tsp salt
2 cups semisweet chocolate chips

Preheat oven to 375F (190C) degrees. Mix sugar, butter, vanilla and eggs in a large bowl by hand. Stir in flour, baking soda, and salt. The dough will be very stiff. Then stir in chocolate chips and pecans (optional).
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. The centers will be soft. Let them cool. Remove Chocolate Chip Cookies from cookie sheet and serve.
ENJOY

Apple Cookie Rolls

Brownie
~200 gr (8 ounce) unsweetened chocolate
1 cup butter
4-5 eggs
3 cups sugar
1 tablespoon vanilla/1 pckg vanilla
1-1/2 cups flour
2 tbsp cocoa
1 teaspoon salt
1-1/2 cups chopped pecans or walnuts, toasted

Preheat oven to 375 F (190 C). Grease a 9 x 13 inch Pyrex/pan.
Melt chocolate and butter in a saucepan over low heat; set aside. With a mixer, beat eggs, sugar and vanilla at high speed for 8-10 minutes. Blend in chocolate mixture, flour, cocoa and salt until just mixed. Stir in the nuts. Pour into prepared Pyrex/pan.
Bake for 35-40 minutes (Do not over bake). Cool and frost if desired, but that is not necessary.
ENJOY