Belgrade Almond Cake

Ingredients:

• 8 eggs
• 125 g. sugar
• 100 g. almonds (skinned and cut in small pieces)
• 50 g. flour

Separate egg yolks from egg whites. Beat the egg yolks with sugar and add the almonds. Mix the egg whites with the flour until it becomes a thick substance. Spoon the almond mixture in the egg white mixture and then pour everything in a buttered and floured cake pan. Bake the cake in a preheated oven on 190°C for about 45 minutes. After the cake cool down, cut it into three layers.

Ingredients for the filling:

• 10 egg yolks
• 125 gr.sugar
• 1 tbsp flour
• 1.2 l. milk
• 1 vanilla pod (ground)
• 380 g. butter

Beat the egg yolks with the sugar, add flour and mix well. Stir in the milk and add vanilla. Cook this mixture au bain marie, stirring all the time until the mixture has thickened. Remove from the fire and stir until it becomes cool again. Cream the butter with a mixer and add it to the filling.

Spread the filling over the three layers of the cake and put the cake together again. Cover the complete outside of the cake with the remained filling. Decorate the cake with some almonds and let it cool down completely before serving.

Source: Zofona.com

Belgrade Almond Cake

Eating Seasonal Just Got Better

Many people today are committed to eating seasonally. This means that they seek out and eat fruits and vegetables that are in season. This makes a lot of sense for a few reasons. First of all, fresh produce that is in season tends to taste better and is more flavorful, since it is generally grown on farms and not in hothouses. As well, seasonal produce tends to have a higher nutrient value, since this type of produce is picked locally and at the peak of freshness. This is in contrast to many out-of-season fruits and vegetables, which are picked too early and ripen during transport.

The problem, of course, is that during the late fall and throughout the winter, many places simply do not provide a wide selection of seasonal fruits and vegetables. Therefore, it can be more difficult to eat healthy during the winter. Not only do our schedules become more hectic but there are also fewer tempting foods and vegetables available at the grocery store. Plus, many types of produce are more expensive during the winter, when they are less readily available and need to be imported.

Nutstop.com offers an economical and delicious solution: bulk dried fruit and trail mixes as well as other healthy snacks that allow you to eat nutrient-dense foods, even on the go, all winter long. Wholesale nuts and other healthy snacks from Nutstop.com are packed with nutrients, fiber, and healthy fats, so that you can enjoy healthy eating without having to sacrifice flavor. Plus, Nutstop.com is a wholesaler with the lowest prices in the industry, so you can buy bulk nuts and other healthy snacks at great prices, allowing you to save money while you eat better.

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Eating Seasonal Just Got Better

Stewed Zucchini with Tomato Sauce

Ingredients:

• 1kg. small zucchini cut in cubes
• 3 medium tomatoes cut in pieces
• 1 garlic clove
• 1 onion, finely sliced
• 1 tea cup of olive oil
• 1 vegetable cube
• 1 tea cup grated mitzithra cheese
• 1/2 tsp. sugar
• 3 eggs
• parsley, salt and pepper

Heat olive oil in a saucepan. Braise the onion and the zucchini. Add tomatoes and the rest of the ingredients, except the mitzithra cheese and the eggs. Add some water and cook in low heat until the ingredients soften and absorb their juice. Then beat the eggs and the cheese with a mixer. Lower the temperature and pour the egg mixture on top of the zucchini. Cook until the egg thickens. Cover the saucepan and cook for some minutes. Add parsley, salt and pepper for taste. Serve cold.

This is healthy and vegetarian recipe, recommended for the people that want to try at home some new fat burning foods.

Stewed Zucchini with Tomato Sauce

Pumpkin Pie

Ingredients:

• 600g. pumpkin
• 60g. oil
• 2 eggs
• cinnamon
• 1tbsp. sugar
• 2 vanillas
• 500g. sheets of dough

Grate the pumpkin and fry in the oil until tender. Cool and add the 2 egg yokes one by one, cinnamon, the vanilla and beaten egg whites with sugar.

Place a few sheets of dough in the baking tin, sprinkle with oil and place the filling. Repeat this a few times finishing with a sheet of dough. Bake for one hour at medium heat and cut into cubes. Let the Pumpkin Pie cool down and serve sprinkled with powdered sugar.

Pumpkin Pie

Serbian Fisherman's Soup

Ingredients:

• 500g. small greshwater fish
• 1/2l. water
• 2 onions
• 1 paprika
• 1 clove of garlic
• 1 bunch of parsley
• 200-300g. sterlet or catfish
• 1tbsp. tomato puree's
• 1dl. white wine
• salt and pepper

Fisherman's soup in Serbia is known as riblja čorba and this recipe originates from the Hungarian cuisine. Here are the directions for preparing:

Clean small fish, wash, cut into halves, add chopped onion and garlic, paprika's cut into bigger strips, sprigs of parsley. Pour in cold water and simmer until all is tender. Pass through a sieve, add tomato, salt, pepper, bring to the boil again and then add pieces of sterlet or catfish. Pour in white wine and simmer for another 20 minutes.

Serbian Fisherman's Soup