Silky smooth homemade nacho cheese with no processed velveeta cheese. Very easy to make with minimal and simple ingredients. You can adjust the heat of nacho cheese sauce by using only peper jack cheese for hot,cheddar cheese only for mild, and  both cheeses for medium. You can also add jalapeños for extra hot. Serve it as a dip with tortilla chips, pour it over chili or chili cheese fries ( one my favorite junkies in my teen years ).

 

Ingredients:

4 oz. pepper jack cheese,shredded

4 oz. cheddar cheese, shredded

1 tablespoon cornstarch

1 (12 oz.) can evaporated milk, divided

2 teaspoons hot sauce

pinch salt

Directions:

In a medium-sized saucepan,toss together cheese and cornstarch,  until evenly coated.

Stir in 1 cup evaporated milk, the hot sauce and salt.

Cook, stirring often, over medium-low heat until thickened, smooth and bubbly.

Stir in additional evaporated milk, if needed, until desired consistency.

[amd-zlrecipe-recipe:139]

Adapted from kitchensimplicity.com

 

This is the best German chocolate cake recipe ever! Perfect,rich, and moist chocolate cake with creamy, nutty, coconut, caramel like frosting. It’s one of our favorite chocolate cakes. This is the BEST chocolate layer cake that can be used with other frostings and/or fillings.

 

Ingredients:

Chocolate cake-

2 cups all-urpose flour

2 cups sugar

3/4 cup cocoa  (I used raw cocoa)

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 tablespoon vinegar

1 teaspoon salt

1 cup milk

1/2 cup vegetable oil or any other unflavored oil.

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

 

Frosting:

1 can  or 1 1/2 cup evaporated milk

1 1/4 cup white sugar

3 egg yolks beaten with 1 teaspoon water

3/4 cup butter

1 1/2 teaspoon vanilla extract

1 1/2 cups chopped pecans

1 1/2 cup flaked coconut

1 3/4 tablespoons cornstarch

 

Chocolate cream:*

4 ozs. cream cheese

1 cup powdered sugar

2 tablespoons cocoa

1 1/4 cup heavy whipping cream

1 teaspoon vanilla extract

 

* Or double the recipe for frosting

 

Directions:

Pre-heat oven to 350 degrees F.

Grease 2 (9-inch)round cake pans.

In a mixing bowl (I use Kitchen Aid) whisk or combine flour,sugar,cocoa,baking powder,baking soda mixed with vinegar, and salt.

Stir until well combined.

Add milk,oil,eggs, and vanilla to flour mixture and mix together on medium speed until well combined.

Reduce speed to low and add boiling water a little bit at a time.

Once the water is all mixed in, beat on high for 1 minute.

Evenly distribute cake batter between two prepared pans.

Bake for 30-35 minutes.

Remove from oven and allow to cool completely(out of the pan).

 

While the cake is baking, prepare frosting-

 

In a large saucepan whisk evaporated milk and cornstarch.

Add in sugar,egg yolks,butter ,and vanilla.

Cook over low heat stirring constantly  until thick.

Remove from him and stir in pecans and coconut.

Let cool.

Chocolate cream:

Beat together cream cheese,powdered sugar, and vanilla.

Gradually add heavy whipping cream starting on medium speed and going up as the cream thickens.

 

Soaking ~ (Optional)-

1 cup water

1 tablespoon brandy, cognac or kahlua liqueur .

 

Assembling cake:

Spray or pour with spoon water and liqueur over the first chocolate cake.

Spread with some cooled frosting.

Place the other cake layer on top. Moisten it, and cover the whole cake with chocolate cream starting with sides.

Spread the rest of the frosting on top of the cake. Decorate as desired.

Refrigerate for 30 minutes or more.

This divine and super delicious recipe was adapted from adashofsanity.com.

 

 

[amd-zlrecipe-recipe:138]

 

 

 

 

 

 

 

 

 

Tzatziki sauce is a thick and creamy sauce made of thick greek yoghurt,cucumbers, and dill. It’s one of the healthiest sauces out there! Tzatziki sauce is very easy to make with simple ingredients, It’s also very addicting. It goes perfect with any type of meat or veggies. Serves great as a healthy snack with whole wheat pita chips or pita bread.

Ingredients:

1 cup plain greek yoghurt

3 Persian cucumbers or 1/2 english or reguar cucumber shredded

2 garlic cloves crushed

1/2 teaspoon salt (I used Himalayan salt)

2 tablespoons+ 1 teaspoon olive oil

Juice from 1/2 of lemon

1/4 cup fresh dill chopped

1 teaspoon(or more) fresh mint chopped

1 teaspoon fresh parsley chopped (optional)

 

Directions:

Squeeze all liquid from cucumbers. In a small mixing bowl combine all of the ingredients. Can be stored tightly covered for up to 5 days in the fridge.

* If you don’t like strong garlic flavor you can mix all the ingredients besides cucumber and leave it in the fridge overnight.Then just mix in cucumbers.

[amd-zlrecipe-recipe:137]

 

 

 

These are fantastic french breakfast muffins that are a little guilt free. It’s a healthier version recipe with whole wheat and oat flour,and coconut oil (click here on how to choose your coconut oil). Coconut oil is much healthier then butter or shortening and surprisingly… taste of it is not noticed in the muffin. They are perfect and delicious goodies for breakfast, brunch, snack, or a little treat with tea. They are our family favorite. Very simple and easy to make and incredibly tasty.

These healthier version of french breakfast muffins are not dry,wet, or hard, but very soft and absolutely delicious…to the part where they can be very addicting!!!  It’s hard to eat just one…you’ll want seconds..or  thirds, or maybe more.

 

 

 

 

[amd-zlrecipe-recipe:136]      

 

 

 

Funchoza salad with beef is very well known Korean noodle salad dish. Flavorful combination of  sautéed veggies, browned meat, and glass noodles (bean thread noodles) dressed with sweet chili and soy sauce. It’s so delicious and can be made few days ahead. You can omit meat for vegetarian salad or sub in chicken.If you don’t like sweet type salads,you can omit sweet chili sauce.

Ingredients:

5-6 ozs, bean thread noodles

1 lb. beef cut in to thin 2 inch slices (chuck or tri-tip roast preferred )

1 large or 2 small onions quartered then thinly sliced

2 carrots thinly julienned

1 1/2 cup daikon thinly julienned

1 1/2  red bell peppers thinly sliced

5-6 garlic cloves

4 green onions cut into 2 inch strips

2 tablespoons chopped cilantro

1 cup sweet chili sauce (optional,but good.I buy it from Trader Joes)

1/2 cup soy sauce (you can add more to taste)

1 tablespoon rice vinegar (white vinegar ok too)

oil

 

 

Direction:

On medium high heat,In a frying pan or dutch oven heat about 4 tablespoons oil.

Throw in strips of beef and season with salt. Cook with lid closed stirring occasionally until meat is slightly browned and soft.

Remove meat to a large colander with a bowl or plate underneath.

Throw in onions and sauté until softened.Transfer to the colander with meat.

Repeat the procedure with carrots,bell peppers, and daikon with green onions.Adding more oil as needed.

 

Cook bean thread Following instruction on the package(don’t overcook). Cut noodles if desired with knife or kitchen shears.

Transfer all cooked ingredients to a bowl, then add garlic, cilantro, soy sauce, vinegar , and sweet chili sauce. Mix it well and refrigerate for at least 2 -3 hours.

 

[amd-zlrecipe-recipe:135]

 

 

 

 

 

This bagel sandwich with smoked salmon makes an elegant breakfast or great brunch.It’s really simple, quick, and delicious. You can serve it as open faced sandwich or with the top. And the best part is ….. no cooking required.

Ingredients:

bagels sliced

avocado sliced

smoked salmon or lox sliced

capers (optional)

Spread- 4 ozs. cream cheese

1 tablespoon plain greek yogurt

1/4 teaspoon onion powder

salt (optional)

1 tablespoon fresh dill chopped*

You can sub in chives or basil.

 

Directions- Whip or mix all spread ingredients.

Spread cream cheese spread over bagel.

Top with sliced avocados,smoked  salmon slices(or lox),and capers.

 

 

 

 

[amd-zlrecipe-recipe:134]

This coconut cake Raffaello will just melt in your mouth! A soft and moist cake with almonds,coconut,and white chocolate. Creamy frosting is very tasty and simple with just two ingredients. Overall this cake is super easy to make and divine as the Raffaello candy.

This recipe was inspired by my sister-in-law Galina with additions of few ingredients.

Ingredients:

Cake-

6 eggs

1 cup sugar

1 cup  all-purpose flour sifted

1 teaspoon vanilla

Cream/frosting-

16 ozs. Mascarpone cheese

1 can condensed milk

Filling and toppings-

1 can evaporated milk

2 tablespoons amaretto liqueur *

1 1/4 cup toasted sliced or slivered almonds

1/2 cup toasted shredded coconut flakes(unsweetened) + more for topping ( I toasted in the oven)

1/2 cup apricot jam/preserve heated and cooled (optional but good)

Shredded white chocolate

Raffaello candies for decoration

* you can sub in 1 teaspoon almond extract/essence

Directions:

Heat oven to 325 degrees.

Line the bottom of 9 inch springform pan with parchment paper and grease the sides.

In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.

Gradually on low speed or using hands/spatula mix in flour. Bake for 30-35 minutes. Let cool.

 

 

  Cream-

Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.

Soaking-

Combine evaporated milk with amaretto liqueur or almond extract/essence.

 

Assembling:

Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.

Spread jam if adding any,followed by good amount of cream.

Sprinkle almonds,coconut, and white chocolate(optional).

 

 

Moist the other half cake layer and place it on top.(sliced side down.)

Spread remaining cream all over the cake.

Add shredded coconut to the top and sides of the cake.

Sprinkle with white chocolate and top with Raffaello candies.

Refrigerate for at least 4-6 hours.

*If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk. If you don’t like your cakes moist,you might want to reduce soaking mixture.

 

 

 

[amd-zlrecipe-recipe:133]

 

Sweet and tender cake-like peach muffins with crunchy and buttery almond crumble.These Peach muffins can be a delightful breakfast or dessert treat when peaches are in season.

Ingredients:

3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)

3 eggs

1 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup oil

1 1/2 cups plain yoghurt

3/4 cup milk

1 teaspoon vanilla

1/2 teaspoon cinnamon optional

2 large or 3 small peaches diced

Almond crumble:

3/4 cup almonds*

3/4 cup flour

3/4 cup softened butter

3/4 cup brown sugar*

1/2 teaspoon cinnamon optional

*you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

 

Directions:

Preheat oven to 400F.

In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).

In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.

Combine wet ingredients with dry ingredients and mix in peaches.

Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.

 

In a medium bowl using fork or your hands mix all crumble ingredients.

Top muffin batter with generous amount of almond crumble.

Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.

 

 

 

[amd-zlrecipe-recipe:132]

 

 

These tomato cheese appetizers are  delicious,quick and easy to make.My moms garden has been in abundance of ripe red tomatoes,so I’ve been using tomatoes in many different ways.This appetizer is very well known among Slavic people,I twisted a little by adding sliced hard boil egg.

 

Ingredients:

tomatoes sliced

mozzarella cheese shredded

mayonnaise

garlic cloves crushed

hard boiled eggs sliced

salt and black pepper if desired

dill for garnish

 

Directions:

Combine garlic and mayonnaise.

Spread mayo mixture on tomato slices.

Sprinkle with cheese.

Add a slice of hard boiled egg on top of the cheese.(optional)

Sprinkle with salt and black pepper.

Garnish with dill.

[amd-zlrecipe-recipe:131]

This is light and healthy Greek salad recipe.Greek Salad is a crisp, light, healthy  summer salad. Torn Romaine lettuce is topped with juicy tomatoes, crisp cucumbers, kalamata olives, red onion, peppers and crumbled or diced feta cheese then tossed with light and tangy lemon olive dressing.This Greek salad is refreshing and perfect for summer.

Ingredients:

1-2 romaine hearts sliced or torn

1-2 tomatoes sliced into thin wedges

1/2  english cucumber sliced in semicircles

1/2 red onion thinly sliced

kalamata/black olives

pepperoncini  and/or green bell pepper sliced

Crumbled or diced feta cheese

Fresh parsley minced (optional)

 

Dressing:

2 tablespoons lemon juice

1 tablespoon white balsamic vinegar*

1 teaspoon salt or to taste (I used pink himalayan)

1 teaspoon sugar

fresh ground black pepper

1/2 teaspoon dry parsley

1 large clove garlic or 2 small

1/3 cup olive oil (high quality recommended)

*You can sub in white or red wine vinegar

 

Directions for dressing:

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.

Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

 

[amd-zlrecipe-recipe:130]

 

 

This Flatbread pizza recipe is a quick and easy meal to make especially when your day seem to be very hectic to spend a lot of time in the kitchen.You can choose from variety of breads, sauces, and toppings.You can also make your flatbread pizza from naan bread,pita bread or plain any other choice of flatbread.Wheat,white, or gluten-free type.Sauces are versatile as well,marinara,pesto,alredo, or plain olive oil garlic spread.

 

Ingredients for vegetable pizza as pictured above:

whole wheat naan bread

mozzarella cheese shredded

bell peppers diced

sun dried tomatoes

fresh tomatoes diced

green onions chopped

feta cheese or parmesan cheese

Spread:

1/3 cup olive oil

3-4 garlic cloves crushed

salt and black pepper

dried oregano,basil,and/or parsley (optional)

 

Direction:

Preheat oven to 400 degrees.

Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.

Sprinkle mozzarella cheese following with the rest of the toppings.

Bake until cheese is melted and bubbly.

[amd-zlrecipe-recipe:129]

 

 

Scones are classic teatime biscuit treats that are quick and easy to make.These almond chocolate coconut scones are full of scrumptious goodness.Slightly sweetened flaky biscuits with shaved chocolate, sliced almonds, coconut flakes and glazed with sweet coconut glaze.They are perfect with coffee or tea.

 

Ingredients:

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter,cold.

1 cup coconut milk  (milk,almond milk or cream will work too)

1 egg

1/2 cup sliced almonds toasted

1/2 cup chopped chocolate ( or chocolate chips)

1/2 cup shredded coconut toasted

 

Glaze:

1 1/2 cup powdered sugar

2 tablespoons  coconut milk,milk,or cream

1/4 teaspoon vanilla

Direction:

Preheat oven to 400F degrees.

Line two baking sheets with parchment paper.

In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.

Add coconut,chocolate, and almonds to the mixture.

in a small bowl whisk coconut milk with egg.

Add milk and egg mixture to flour mixture and mix until combined.

On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.

Bake for 15 to 18 minutes.

Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.

Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.

 

 

[amd-zlrecipe-recipe:128]

 

 

My moms garden is in abundance of tomatoes every summer.And every time  when I have a lot of something,I think of a way how to use it in a perfect way.Making pasta with fresh tomato sauce is great way to use those extra tomatoes.This pasta sauce is so easy and quick to make ,that you will have a healthy and amazingly delicious lunch or dinner in no time.

Ingredients: 4 large tomatoes or 2 lbs  Roma tomatoes

8-10 cloves garlic minced

1 shallot or half onion finely chopped

1/2 cup chardonnay or any other white wine

8  basil leaves minced

1 tablespoon finely parsley

1/2 cup grated Parmesan

salt and fresh ground pepper

4 tablespoons olive oil

cooked pasta (I used whole wheat spaghetti)

 

Directions: Cut a small X on the bottom of each tomato.Place tomatoes in a pot or a bowl and cover with boiling water. Cover with lid and blanch for 5 minutes.

Carefully peel of the skin and roughly chop the tomatoes.

Heat a saute pan and add oil. Throw in onions and garlic and cook for 2 minutes.Pour in chardonnay  and let it evaporate for about a minute.Add tomatoes,basil and parsley.Cook sauce until thickened,about 10-12 minutes.Season with salt and pepper.

Combine cooked pasta with sauce and sprinkle some parmesan cheese. You can add  yourchoice of sautéed  or grilled vegetables to pasta.

 

 

[amd-zlrecipe-recipe:127]

 

These blueberry lemon sticky buns are beyond delicious! They are super good,sticky,and fingerlicking.My kids loved them…my family members loved them…Im sure you’ll love them too. Perfect with cup of coffee in the morning.Kids liked them with milk, and great with hot cup of tea as well.

Ingredients-

yields 18-20 rolls

Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil

1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream

2 ozs cream cheese*

1 teaspoon vanilla

3 1/2 – 4 cups Canadian flour(highly recommended)  or all purpose flour**
1 egg for egg wash

1 tablespoon water

 

Filling:

2 lemon zested

3/4 cup white sugar

3/4 flour

1/2 (1/4 cup) butter melted

blueberries

 

Glaze-

2 cups powdered sugar

1/2 lemon juice squeezed

lemon zest from 1 lemon optional

1/4 cup butter melted

1/2 cup milk

 

* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.
Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.

Melt butter,let it cool.

In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.

Whisk in milk mixture to egg mixture.

Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.

Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Filling-

 

In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.

Whisk in flour.

Pour in butter and rub the mixture with your hands to create crumbs.

 

Making buns-

Preheat oven to 350 degrees.

Butter or grease 2 small or 1 large baking pans/dish.

Roll the dough into large thin ractangle.

Brush on a thin layer of melted butter or spread evenly using your fingers.

Sprinkle the filling mixture over buttered dough.

Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.

Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.

Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.

Whisk egg and water together and brush on buns.

Bake for 25-30 minutes or until they are deep golden brown.

Glaze- Combine all ingredients together using a whisk.

Remove buns from oven and pour the glaze over them while hot.

Serve warm or room temperature.

[amd-zlrecipe-recipe:125]

 

This is a quick and tasty berry cake roll recipe that is perfect for summer when berries are in season.Making a berry cake roll that is easy to make,refreshing,and beautiful is simply delightful.It’s tastes really light that you might be tempted to get seconds.

 

Ingredients:

6 eggs

3/4 cup sugar

3/4 cup all purpose flour sifted

 

Cream-

1 package (8 0zs) cream cheese

1 1/2 cup powdered sugar

1 3/4 cup heavy whipping cream

1 teaspoon vanilla

or

1 tablespoon orange liqueur

 

Mix or choice of berries:

sliced strawberries

raspberries

blackberries

blueberries

shredded almonds

 

Directions-

Pre heat oven to 350 degrees.

Line a 10×15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.

In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.

Carefully mix in flour.

Spread the  batter evenly on prepared pan.

Bake for about 10-12 minutes or until cake is golden.

Roll the cake up loosely while hot and let cool completely.

 

Cream:

Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.

On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.

 

Assembling:

Carefully remove parchment paper while unrolling the roll.

Spread cream over the roll and scatter your choice of berries over the cream.

Roll the cake and cover with cream.

Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.

 

[amd-zlrecipe-recipe:123]

 

 

Incredibly delicious and comforting baby potatoes recipe.I love baby potatoes! Their tiny size make them super cute and flavorful.Potatoes are cooked in water,drained and then tossed in creamy garlicky sauce with mushrooms.It’s a perfect summer side dish to grilled meats or main dish for vegetarians.

 

2 lb. baby potatoes(red,yellow,fingerling)

16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms

8 -10 garlic cloves minced or crushed

1 shallot minced (optional)

1 cup heavy whipping cream*

3/4 cup sour cream *

2 tbs.butter

2 tbs.oil

salt to taste

* You can sub in creme fraiche

 

Directions:

Place potatoes in a pot covered with water.

Bring to a boil,reduce heat and season with salt.

Cook until potatoes are fork tender ready.

Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.

 

In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.

Throw in mushrooms and shallots.Sauté until liquid is absorbed.

Mix in garlic.Cook for 1-2 minutes stirring.

Throw in cooked potatoes and cook for few minutes stirring occasionally.

Combine heavy cream and sour cream.

Stir in mixed creams to potatoes.Season with salt.

Cook in sauce for about 1 minute.

Garnish with finely chopped dill,parsley or chives.

[amd-zlrecipe-recipe:122]

 

A stunning tomato salad that is easy-to follow,healthy,and flavorful.This tomato salad tastes incredible with homegrown tomatoes and goes perfectly with plov(rice pilaf),grilled kabobs,and potatoes. Thanks to my moms kindness to share her garden tomatoes and sweet yellow peppers with me.

 

Ingredients:

3-4 tomatoes cut in half then thinly sliced

2 pickling cucumbers or 1/3 of english cucumber  thinly sliced (optional)

1-2 sweet peppers thinly sliced (optional)

1/2 red onion thinly sliced

2 garlic cloves (optional)

Desired  one or all optional herbs:

dill

cilantro

parsley

basil

salt and pepper

1/4 cup unrefined sunflower oil*(my fav) or any other of your choice

*easily can be found at European (Russian)stores.

Directions:

Mix all ingredients in a bowl and serve immediately.

[amd-zlrecipe-recipe:121]

Fruit Kompot is a Eastern European cold fruit punch drink. Seasonal fruits are simmered in a pot filled with water then cooled and refrigerated for a cool refreshing drink.Fruit kompot is a much better choice over store bought fruit punch that has artificial coloring,flavorings,and additives.If you want to be more on the healthier side…just don’t add sugar.

Fruit Kompot is very popular drink in Slavic homes especially during summer.It’s always good to have a nice refreshing cold drink on a hot summer day and its perfect party drink as well. I like to cook a big pot of it because it stores well in the fridge and we can enjoy this goodness for several days.

Summer Kompot-

Ingredients:

(fresh or frozen)

Cherry plums or plums

Strawberries

tart cherries

nectarines

Cherries

peaches

apricots

blueberries

any Sugar or sweetner to taste

water

lemon juice if needed to adjust acidity

As shown: cherry plums(alicha in Russian),strawberries,tart cherries,and nectarines.

 

Fall kompot:

Apples quarted

cranberries

pear quarted

dried fruits

frozen berries

any sugar or sweetner to taste

lemon juice  if needed to adjust acidity

 

Directions:

Place  good amount of desired mix of fruits in a pot.Fill pot with water and bring to a slight boil.

Add sugar according to your liking.let it simmer for about 30 minutes.

Add lemon juice if needed.

Let cool,strain to a pitcher,large jar or glass container and refrigerate.

[amd-zlrecipe-recipe:120]