vanilla cream filled candy with chocolate coating


This recipe is a must, it is way too easy to prepare and you get a really tasty delight.
Basically it's a vanilla cream on top of a cookie and coated with chocolate.
I love to make easy recipes when I don't really want to spend up my day in the kitchen.


This candy is vegan because I've used a dairy free whipping cream and vegan cookies.


1 cup whipping cream (or a vegan whipping cream)
2 Tbsp. instant vanilla pudding
300 gram / 0.661 pound bittersweet / dark chocolate
a bit of canola oil
about 18 cookies

Whisk the whipping cream into a solid foam and then add the instant vanilla pudding and whisk again.
Pipe the cream onto the cookies and place in the freezer for 5-10 minutes.
Melt the chocolate and mix with a bit of canola oil (to make it gloss).
Let it set in room temperature or in the fridge.
*You can add a bit of the chocolate to the vanilla cream to make it more chocolatey.


Chocolate truffles


It might seem that those chocolate truffles are plain and well they are, but after you
taste them, it is very hard to say no for another one.
The process of making this truffles is very easy, a bit messy, but very easy.
If you decide making them, be sure to let them set in the freezer as much as they need .
I've made them so many times and you just can't get enough.
They are so rich and chocolatey, that if you're a chocolate lover like me, you'll enjoy them.
It is best eating them after you let them sit outside of the freezer for couple of minutes,
when they are still a bit frozen but you can bite them without fearing to lose any of your 
teeth :-)

200 ml / 6.76 ounces whipping cream
200 gram / 7.054 OZ  bittersweet chocolate
about 40 gram / 1.41 OZ butter / margarine
about 22 - 24 crumbled biscuits (or cookies)
grated coconut or sprinkles for decoration

Melt together the whipping cream, butter and chocolate in the microwave (Melt in pulses
of 30 seconds, so the chocolate won't burn and stir after each pulse).
Alternatively, melt by using a bain-marie .
Gradually add the crumbled biscuits (crumble most of the biscuits fine and other 
can be left a bit large - one of the best parts while eating this treat is finding a huge moist biscuit inside), just until you can make a shape of a ball and place in the paper tins.
The mixture doesn't have to be firm, as long as the round shape somewhat manage 
to keep it all together it's fine, even if it's still runny.
Sprinkle with grated coconut or sprinkles and set in the freezer till set.


Juicy chicken patties on a crispy sweet bread


This chicken patties goes really well with tahini sauce on the side, however they are 
extremely tasty on their own.
If you make these cute little patties, be sure to eat them right away, 'cause else they
will lose their freshness and juiciness.
The recipe is very simple  to prepare yet so tasty.

 About 500 gram / 1.1 pound ground chicken
1 Tbsp. soy sauce
1 Tbsp. maple syrup
a bit of black pepper
1/4 tsp. garlic powder

For the bread:
Bread or a bun cut into circles
a bit of maple syrup 

Oil for frying
For serving: Tahini (optional)

Mix all of the patties ingredients. 
Heat oil in a pan, so the oil will cover the entire pan.
When the oil is hot (check by splashing a bit of water to the pan, if the oil is ready you'll
hear a sizzling sound), make flattened patties and put in the pan.
After a minute or so, lower the heat a bit and continue frying on both sides.
When the patties are done, take the bread and spread with a bit of maple syrup 
on one side and fry for about a minute.


Cauliflower pie


I love this cauliflower pie. It is very easy to make and just delicious.
Every time I make this pie, My family can't wait till I'll make it again.
I've added a bit of sweet chilli sauce to this recipe, however if you don't like the taste
of chilli or just don't have it at home, you can omit it.


We only eat Kosher, so when it comes to veggies, I tend to buy the ones that are clean 
from bugs and other insects.
Cauliflower is very hard to clean from bugs, so I buy a clean frozen cauliflower florets.

 907 gram / 2 pounds cauliflower florets
4 Tbsp. self rising flour
3 heaping Tbsp. mayo
4 eggs
1 Tbsp sweet chilli sauce
salt and pepper to taste
Oil for greasing

Preheat oven to 180C / 356F.
Cook the cauliflower in water until the cauliflower is completely soft .
Mix the cauliflower with the rest of the ingredients and transfer into a greased pan.
Bake for about 45 minutes.