Wednesday, June 29, 2011

Edith Piaf - Non. Je ne regrette rien‏

Edith Piaf - Non. Je ne regrette rien‏ by cookit


Be Carefull while you enter the restaurant, classical music influence on person's frame of mind. This sort of music may change your mind and make you to take some drink, which may be expensive ;)
[] mozart-wolfgang-amadeus-sonate-kv3rondo-full-version-18976(Mus.Ge) by cookit

Music to controll eating

It is proved scientificaly, that some kind of music make us to eat more, some do it easier for us to be on a diet and some of them are turned on in restaurants to make us drink.

On my Blog you can find the music and choose which one do you need right now :)

Monday, June 27, 2011


2 tablespoons (1 ounce) fresh lime juice
2 heaping teaspoons superfine sugar
1 cup crushed ice
12 fresh mint leaves, plus 5 small sprigs for garnish
1/4 cup (2 ounces) white rum
2 tablespoons (1 ounce) club soda

In 10-ounce glass (such as Collins or highball), stir together lime juice and sugar until sugar dissolves. Add 1/4 cup crushed ice. Rub mint leaves over rim of glass, then tear leaves in half and add to glass. Gently stir for 15 seconds, then add rum, remaining crushed ice, and club soda. Gently stir for 5 seconds, then tuck mint sprigs into top of glass and insert tall straw.

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Pumpkin Pie with Ice Cream

Prep Time: 30 minutes
Total Time: 30 minutes
1 can (15 ounces) pure pumpkin puree or 1-3/4 cups homemade cooked pumpkin puree, well-draiined
1-1/2 cups heavy whipping cream
1/2 cup granulated white sugar
1/4 light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon

Gerogian Khachapuri


2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1/4 cup warm water
3/4 cup milk, at room temperature
2 tablespoons sugar
1/2 cup melted butter
1 teaspoon table salt
3 1/2 cups bread flour

1/2 lb muenster cheese, shredded
1/2 lb jarlsberg cheese or 1/2 lb swiss cheese, shredded
1/2 lb white cheddar cheese, shredded
2 eggs, slightly beaten
2 tablespoons chopped parsley
1/4 teaspoon white pepper

1 egg white
1 tablespoon water
Change Measurements: US | Metric

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Prep Time: 20 mins
Total Time: 1 1/4 hr
1 Dissolve yeast and 1 tsp sugar in 1/4 cup water and let stand 5-10 minutes to proof until foamy. Add milk, 2 tbs sugar, butter, salt, and enough flour to make a soft dough. Knead until soft and smooth.
2 Grease a bowl with oil. Place dough in oiled bowl and turn to coat all sides. Cover and let rise until double in bulk, 60-90 minutes.
3 Grease a 9″ spring form pan very well. Mix together filling ingredients until well-combined.
4 Punch down dough, shape into a ball, and roll to a 20″ circle. Ease dough into pan (fold in half to lift and unfold in pan), letting excess hang over the edge.
5 Mound cheese filling onto dough in pan and bring dough up over the filling, folding to make 8-12 evenly spaced pleats. Twist and pinch ends together in the center to make a rough knob.
6 Cover with a buttered 12″ square of waxed paper and let rise until double in bulk, 30-45 minutes. Remove and discard waxed paper.
7 Beat together egg white and water with a fork. Brush top of dough with glaze.
8 Bake in a preheated 375F oven 40-50 minutes, or until deep golden brown. Remove bread from pan, place directly on oven rack, and bake for an additional 5 minutes to brown bottom crust.
9 Cool on rack at least 45 minutes before cutting into wedges.

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Monday, June 20, 2011

Strawberry Sour Bread

1/2 cup unsalted butter
3/4 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream
1/2 cup toasted pecans (coarsely chopped)
2 cups strawberries (fresh or frozen)

1. Cream the butter and sugar in a bowl.
2. Beat in the eggs one at a time.
3. Beat in the vanilla.
4. Mix the flour, baking powder, baking soda, salt and cinnamon in another bowl.
5. Mix 1/3 of the dry ingredients into the wet.
6. Mix 1/2 of the sour cream into the wet ingredients.
7. Mix 1/3 of the dry ingredients into the wet.
8. Mix the remaining sour cream into the wet ingredients.
9. Mix the remaining dry ingredients into the wet.
10. Mix in the strawberries.
11. Pour the batter into a greased 9x5 inch loaf pan.
12. Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.

Cherry Chocolate Chunk Cookies

(makes 12 large cookies)

1/2 cup butter (softened)
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cocoa powder
1 cup dark chocolate chunks
1/2 cup dried cherries

1. Cream the butter and sugar in a bowl.
2. Beat in the egg and vanilla extract.
3. Mix the flour, baking soda, salt and cocoa in another bowl.
4. Mix the dry ingredients into the wet.
5. Mix in the chocolate and the cherries.
6. Place the dough onto a cookie sheet one table spoon at a time.
7. Bake in a 350F preheated oven for 10-14 minutes.

Raspberry and Nutella Crepes

(makes 4 servings)
Printable Recipe

4 crepes
8 tablespoons nutella (chocolate hazelnut spread)
1 cup raspberry sauce
1 cup raspberries
2 tablespoons confectioners sugar

1. Spread chocolate hazelnut spread across half of each crepe and raspberry sauce on the other half.
2. Sprinkle with raspberries and fold the crepes in half.
3. Drizzle raspberry sauce onto the crepes to taste and sprinkle on some more raspberries.
4. Place the confectioners sugar in a fine sieve, hold it over the crepes and lightly tap the side to sprinkle the powdered sugar onto the crepes.
Chocolate Cheesecake

One of the most decadent and creamy chocolate cheesecakes around with a shot of Guinness to enhance the chocolate flavour.

Servings: makes 6+ servings

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes


  • 1 cup graham cracker crumbs
  • 2 tablespoons cocoa powder
  • 1 tablespoon sugar
  • 2 tablespoons butter, melted
  • 12 ounces dark chocolate, chopped
  • 2 tablespoons heavy cream
  • 3 (8 ounce) packages cream cheese
  • 1 cup sugar
  • 1/2 cup sour cream
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup Guinness
  1. Mix the graham cracker crumbs, cocoa powder, sugar, and butter and press into the bottom of a 9 inch spring form pan.
  2. Melt the chocolate in the cream in a double boiler.
  3. Cream the cream cheese.
  4. Mix in the sugar, chocolate, sour cream, eggs, vanilla, and Guinness.
  5. Pour the mixture into the spring form pan.
  6. Bake in a preheated 350F oven for 60 minutes.
  7. Turn off heat and leave cheesecake in the oven with the door slightly ajar for 60 minutes.
  8. Let it cool completely.
  9. Chill the cheesecake in the fridge overnight.

Rhubarb Fool with Gingersnap Crumbs

Sweet and tangy rhubarb compote layered with fluffy white whipped cream and crumbled gingersnap cookies.

Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes


  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 cup rhubarb compote, chilled
  • 1/4 cup crumbled gingersnap cookies
  1. Whip the cream and powdered sugar until stiff.
  2. Assemble in alternating layers of whipped cream, rhubarb compote and gingersnaps.

Leek and Potato Soup Recipe



  • 3 tablespoon vegetable oil
  • 2 (white & light green parts only) leeks, thinly sliced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 large potatoes, peeled & chopped
  • 3 cups chicken stock
  • 2 thick slices bacon
  • 1/4 cup shredded Cheddar cheese
  • 2 tablespoon minced fresh parsley
  1. In Dutch oven, heat oil over medium-high heat; sauté leeks, celery, carrot, salt, thyme and pepper until softened, about 8 minutes.
  2. Add potatoes, stock and 3 cups water; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 20 minutes. Let cool slightly.
  3. Meanwhile, in skillet, fry bacon until crisp; drain on paper towels then crumble.
  4. In batches in blender, puree soup until smooth; strain into clean pot and reheat gently. Sprinkle each serving with bacon, cheese and parsley.