This dessert is something my mom used to make when we were kids. She always made 2 at once because one was just not enough for 5 people :) One for my dad, and one for the kids :) It's so simple and so tasty. When I started to make it at home my family reacted  the same. My 5 year old son eat half the first time! I couldn't believe it.
The thing I like at this roll is that it's very quick to prepare, it takes less then 5 minutes to prepare the biscuit, less than 10 minutes to bake it and 1 minute to apply jam and to roll it. That's it! Plus it doesn't contain oil.

  • 6 eggs
  • 6 tbs sugar
  • 6 tbs flour
  • 1/2 baking powder
  • jam 
  1.  Beat well eggs and sugar with a mixer.
  2. Add flour and baking powder and stir with a wooden spoon.
  3. Pour mixture in a rectangular pan coated with baking paper.
  4. Put to bake in a preheated oven at 200 C for 7-8 minutes.
  5. Leave to cool and flip biscuit on a wet towel sprinkled with sugar (this is to avoid sticking and breaking of biscuit).
  6. Add 2-3 tbs jam and roll.
  7. That's it!


This is my expertise (in eating of course) , I looove pork shops, especially when meat comes with some fat on, delicious! If meat contains lots of fat, then, you don't have to make this marinade, because that meat is already soft and juicy. Just leave pork chops in some oil with spices to overnight and then bake the next day. Never put meat on grill directly from the fridge! Leave it for 1 hour at room temperature, then bake.

  • 6 pork chops
  • 1/2 cup water
  • 80 ml of soy sauce
  • 60 ml of oil
  • 2 cloves garlic, chopped
  • 3 tablespoons bukovec (red pepper)
  • salt
1. Mix soy sauce, water, oil, garlic and bukovec into a small bowl, add the pork chops in the marinade and leave to stand in refrigerator for 2 hours or more.  It's the best if meat overnights in marinade.
2. Remove meat from the marinade, add salt and bake on grill
until pork chops get beautiful color.


If you're bored of classic recipes for meat dishes, I suggest you to try this specialty. Combine with baked potatoes and fresh salad. The marinade in this recipe can be also used for other kinds of meat.

  • 2 heads of garlic
  • a cup of oil
  • 1/4 cup soy sauce
  • 1/4 cup mustard 
  • 1/3 cup lemon juice 
  • 1/2 tablespoon pepper
  • 1.5 kg veal
  1. Put all ingredients (except the meat) in a blender and grind them.
  2. Cut meat into thick steaks.Roll each steak in the mixture. Put meat in the refrigerator to rest for 12 hours.
  3. Bake steaks on a grill. Turn on the other side in 10 minutes and bake for 10 more minutes.


Dyeing eggs is a tradition in Macedonia for Easter. If you are a follower of tradition, you probably know that the first eggs are dyed in red on Thursday at sunrise. We dye only three eggs and the rest of the eggs are decorated on Saturday.

You can use your creativity and imagination to decorate your eggs for Easter or you can follow these creative tips and techniques to get the most perfect Easter eggs.

TECHNIQUE No.1 - Floral eggs with dried flowers

Gather dried flowers or leaves in interesting size. Dry them first by placing them in a closed book for several days. Take confectionery glue and tape them to the egg. Up to you is whether you want to add them on dyed or white egg.

TECHNIQUE No.2 - Cabbage for better color

You read well, if you put few leaves of red cabbage while dyeing, the color will be considerably more intense and more beautiful.

TECHNIQUE No.3 - Small art

All you need is a felt-tip pen / marker. Use white uncolored eggs, add creativity and draw beautiful patterns or faces on the surface.


TECHNIQUE No.4 - The fabric as an assistant

Wrap cooked eggs while still warm in a piece of old cotton fabric and using a spoon drop different colors on many spots. Now tighten the fabric to print the fabric pattern - you'll get a great effect.With one piece of fabric you can dye several eggs.

TECHNIQUE No.5 - Tempera paints for cheerful eggs

Sprinkle dried dyed eggs with tempera paint on a brush or just make dots.You'll get an excellent and cheerful effect.

TECHNIQUE No.6 - Silk for amazing eggs

Wrap a piece of silk around the egg and bring to boil. When cooked, remove from water, let it be dried and unwrap. The effect is phenomenal and it's a world hit.

TECHNIQUE No.7 - Glossy and glamorous glittery eggs

Paint boiled eggs with craft glue and roll in shallow bowls of glitter. Let the eggs dry for an hour.

TECHNIQUE No.8 - Nail Polish

Mix your favorite color of your nail polish in hot water. Real fantasy. Take the egg and spin in the colorful water. See what happens.

TECHNIQUE No.9 - Never enough of lace

Boil the eggs. Cut lace, wrap each egg in a piece of lace and put to dye. Don't unwrap lace immediately - let it dry and then remove it. Undoubtedly romantic effect.

TECHNIQUE No.10 Angry birds eggs

To get started, simply pull out your paint set and get to work on creating your favorite oh-so-crotchety characters. These are mine from last year. I used acrylic paint.


If you want a light dessert that will melt in your mouth, then, this is it. I first tried this dessert at my mother in law's house and that was a love at first sight. Besides ice cube cake , this is one of my favorite desserts. She prepared this one 2 weeks ago and I said I'm gonna share the recipe on my blog and give her the credit :)

For dough:
  • 5 eggs
  • 6 tbs sugar
  • 6 tbs flour
  • 1 baking powder
  • 150 ml oil
  • 1 vanilla sugar
For filling:
  • 1 kg fruit (black plums, peaches, apples)
  • 1 kg water (if fruit is frozen, then less water)
  • 300 g sugar
  • 2 puddings
For topping: 
  • 1 whipping cream
  1. Beat eggs with sugar with a mixer. Add oil and keep mixing. Add vanilla and baking powder.
  2. Add the flour and mix with a wooden spoon.
  3. Put to bake at 180 C in a preheated oven.
  4. While you bake the biscuit, put fruit with water to boil until fruit has soften. Fruit should be cut in half or quarters  before boiling. NOTE: I've tried this cake with plums, peaches and apples and they all taste awesome. Black plums were used in this recipe and I like it the most this way. Water becomes colored from the black plums which gives the filling a nice dark color as you can see. You can also use other fruits, maybe bananas or strawberries but then you won't need to boil them.
  5. Put boiled fruits on the baked biscuit and in the water where you boiled the fruit, add 300 g of sugar and 2 puddings (chocolate or vanilla as desired, depends on the fruit, if you use apples, then add vanilla puddings. Chocolate puddings were used in this recipe). Water will soon become thick from the puddings. Pour while hot above the fruits on the biscuit.
  6. Leave to cool and add a white whipping cream on top.
  7. It's the best to serve the next day, cold from the fridge.


My dad has been preparing homemade sausages since I can remember. He is a guy who appreciates only homemade food and he's very careful especially when buying meat. We live in a time when antibiotics and hormones are injected in animals and all kinds of chemicals and preservatives are added to the meat and indeed, one should be really aware when buying meat. 
These sausages are one of the best, everyone that had the privilege to try them, experienced unrepeatable pleasure. My dad prepares them twice a year, once in spring and once in autumn when temperatures outside are mild. He picks the meat from a friend who is a butcher and he always gives him the best meat. The process of making sausages is not an easy one, but it's really worth it. This recipe is for 10 kg of meat.

  • 10 kg coarsely minced pork or mixed with beef
  • 1 kg of leeks or onions finely chopped or minced on a meat grinding machine
  • 50 g black pepper
  • 50 g bukovska (red) pepper mild or chill as desired
  • 5 finely chopped dried peppers
  • 200 g of salt
***beef casings for filling the sausages 


  1. First chop the leeks or onions. It's easier to put them in a meat grinding machine. Chop peppers.
  2. Grind  meat in a grinding machine and put in a large container.
  3. Mix meat with all the above ingredients.
  4. Here comes the filling stage. Many people fill sausages by themselves, but you need a filling machine for that. My dad gives the meat mixture to the butcher and he does the filling and we get the ready sausages the next day.
  5. When sausages are ready, leave them to dry for 24 hours.They need a windy place where temperature is not very high nor below 0. The balcony is a good place. 
  6. Fresh sausages can be stored in refrigerator up to 1 week. Then, store in the freezer.
  7. If you want to make old rural sausages, then don't grind meat,  but chop in small pieces, but for that you need quite a hassle and time :)
  8. Bake prepared sausages on grill. Baking time depends on the size of the sausages, usually homemade sausages are larger and need more time for baking, around 30 minutes.


Pork ribs, oh mine. Who can resist them...
If you want roasted ribs which bone separates alone from the meat after baking, and the meat is juicy and tasty, then, this is the recipe for you. In search for the best recipe for baked ribs and after trying out different recipes, I found this one, which fully satisfies the taste of my family.

  •     600 g pork rib
  •     1 bunch parsley
  •     2 tablespoons soy sauce
  •     juice from 1 lemon
  •     4 cloves garlic
  •     1 tablespoon paprika
  •     50 g mustard
  •     50 g honey
  •     100 ml olive oil
  •     1 tablespoon black pepper
  •     salt

  1. Finely chop parsley on a cutting board. Add in a container in which you'll prepare the marinade. Add the lemon juice. Add all ingredients stated above in the container.  
  2. Take ribs and coat them with the marinade and leave them soaked for an hour. 
  3. Grease grill with oil and arrange the pork ribs. Coat ribs with marinade while baking. Turn over and repeat the same procedure.  Baking time depends on the grill and the size of the ribs.
  4. Pour yourself good Macedonian red wine and enjoy the taste.


This is one of my favorite chicken dish, it looks good, it tastes good, it digests good and it melts good in your mouth. I like when meat is juicy and this is exactly a synonym for juicy. Chicken rolls are usually baked on a grill, but you can also bake them in an oven, like in this recipe. Rolls can be also prepared from pork.

  • 3 pieces of chicken fillets
  • 6 pieces of melted cheese or cheese
  • 6 strips of bacon
  • 2 teaspoons chicken spices (you can use other spices if desired, I use a special chicken spice available in every store)

  1. Cut fillets in half horizontally and flat well with a meat hammer.
  2. Sprinkle salt and spices. Place melted cheese in the middle and roll meat as sarma. 
  3. Wrap each roll in a strip of smoked bacon. 
  4. Place each uvijach on a piece of aluminium foil and wrap well. Repeat the procedure with other rolls.
  5. Place on a baking pan and put to bake in a preheated oven for 40 minutes.
  6. Before the end, open foil and leave to bake another 5 minutes to get beautiful golden color.
  7. Serve with cooked vegetables or as desired.


I prepare this dish when I wanna prepare something quick and I never repeat the same recipe, nor I use the same ingredients. I sometimes use homemade pasta, sometimes macaroni, sometimes spaghetti. Sometimes I combine them with white cheese, sometimes with cottage cheese, sometimes I use milk, other yogurt, and this time I used bechamel sauce. Each combination is good and delicious.
Baked homemade pasta with white cheese, bechamel sauce and eggs 

  • 400 g pasta (homemade pasta in this recipe)
  • 200 g white cheese
  • 4 eggs
  • 350 ml bechamel sauce (or yogurt)


  1. Put a pot of water on fire to boil, add a little oil and 1 teaspoon salt. Add pasta and boil with occasional stirring.
  2. While you cook pasta, prepare the bechamel sauce. Fry 1 tbs flour on oil and add around 350 g milk. Cook shortly until it thickens. 
  3. Pour cooked and drained pasta into a larger baking pan. Crumble the cheese, add, stir and align.
  4. Pour over the warm bechamel sauce. Beat the eggs and pour them too. Salt to taste. I used eggs from the village here, village eggs are more natural and their yolks have more yellow color as you see.
  5. Bake in preheated oven at 200 C for 30 minutes or until golden.

Serve warm and cut into pieces. Serve with a glass of yogurt or fermented milk.


This is my favorite salad after shopska salad. So light, so easy, so spring! It reminds me of family gathering and joy. This salad and its variations are made in almost every home. The base of the salad are lettuce and eggs, but  you can do different combinations with additional ingredients such as olives, garlic or sunflower seeds.


  • 1 lettuce 
  • 3-4 Easter eggs
  • 3-4 spring onions
  • 2 radishes
  • 1 tomato
  • salt, apple vinegar, olive oil


1. Wash and chop lettuce and place in a bigger bowl.
2. Chop eggs and add in bowl.
3. Finely chop onions. Chop radishes into thin slices. Chop tomato. Add everything in the lettuce bowl.
5. Add salt, oil and vinegar. Mix carefully 2-3 times.

Combine with rakija.


Easter egg - a symbol of Easter

In Republic of Macedonia, the most common religion is Orthodox Christianity, practiced by most of the ethnic Macedonians (around 70% of the population).
These days, orthodox Christians are intensively preparing for one of the most joyful Christian holidays - Easter, the feast of Christ's Resurrection. With open hearts, calm and joy,  believers celebrate the return of Jesus Christ from the dead and the victory over death, greeting with the words "Christ is Risen - Truly He is risen!".

The egg is the most popular symbol of the brightest Christian holiday. Traditionally before Easter every home paints eggs which symbolize the resurrection and the beginning of a new life. It is one of the most beautiful and joyful Orthodox traditions that cherish to this day.

What does Easter egg symbolize?

The egg has always been considered a symbol of rebirth and was associated with the revival of nature. In many cultures, the egg became synonym for fertility and in the past there were beliefs that the whole universe was created from a giant egg. It is thought that this notion stems from the Latin proverb "Omne vivum ex ovo" which means "All life comes from an egg."
My Easter eggs in 2010

In Christianity, Easter egg symbolizes Christ's Resurrection. Hard shell of the egg represents the tomb of Jesus and breaking of eggs symbolizes the resurrection from the dead. Therefore, when we give someone an Easter egg, we salute him with the words "Christ is risen."

Easter eggs are traditionally painted and decorated. In Western culture, coloring eggs has gradually began to be replaced by buying chocolate eggs and plastic eggs filled with candies, but in our culture, tradition of dyeing eggs is highly cherished.

When Easter eggs are dyed?

Easter eggs are painted and decorated on Maundy Thursday. The first egg is painted before sunrise, because it is believed that it won't spoil and that it will last all year if it doesn't "see" the sun. Housewives dye three eggs in red in the morning.

With the first egg the housewife draws a cross for health on the face of the children with the words "Red, white, thick" or "Red, white, healthy and alive." That egg is considered to have protective powers and it is kept in a special place in the house until the next Easter.
My Easter eggs in 2015

The number of painted eggs depends on the number of family members, but eggs are painted and for every guest who will come to the house.

Why first eggs should be red?

The red color symbolizes the shed blood of Jesus for salvation of people on Earth and also represents victory, health, optimism and love.
There are many legends that explain the meaning of the red egg and why it has the greatest power. According to one of them, when Mary Magdalene saw Jesus after his resurrection, she carried basket with eggs to give to the other women. The moment she saw Jesus, eggs were painted in perfect red color.
According to another legend, while Jesus was crucified, at the foot of the cross came a chicken and laid an egg. The blood that flowed from the Jesus's body colored egg in red. Therefore, the first egg should be in red to symbolize the blood of Jesus shed on the cross.

Why we give eggs for Easter?

Giving eggs derived from Biblical event. It is thought that after the death of Jesus, Mary Magdalene went to Rome to preach the gospel. When she met the Roman Emperor Tiberius, she gave him an egg and greeted with the words "Christ is risen."

When she told him about Christ's Resurrection, Emperor smiled and said that the return of Jesus from the dead is as impossible as white egg in her hand can turn red. Before ending with the speech, the egg in the hand of Mary Magdalene was also painted in bright red color.

Thus originates the tradition Christians to give Easter eggs before they greet with the words "Christ is risen."

Why we break with eggs for Easter?

For Easter, everyone breaks with Easter eggs and "wins" the one in whom whole egg is left. According to folk beliefs, it will give health in the coming year.

But the breaking of the eggs is not only "fight for health." It also symbolizes the resurrection of Jesus from the dead. As Jesus' tomb was opened when he was resurrected to announce the new life, the egg breaks when new life comes out of it.

When we break with eggs, we in fact acknowledge and remember the resurrection of Jesus Christ.

Easter is said to be a holiday over holidays, the day when Jesus proved his divine strength and power. Invite spiritual peace and celebrate Christ's resurrection full of joy.


We all enjoy kebabs or burger in a bun. Although, meat preparing is the most important, you will agree, points to the overall impression go to the buns!
There isn't a meat lover who doesn't like to eat good kebabs. It doesn't matter if you eat them with just onions, or onions and cream, or maybe with just some ajvar, it is all a matter of personal taste, and do not be distracted if someone convinces you that you have to eat them either way. What will all kebabs lovers agree is that, except for quality kebabs, it is very important to have delicious, soft and spongy bread. Just bread makes half the pleasure of eating kebabs.
For years I was looking for a recipe for the perfect bun or flat bread. Some of them work with milk and others with cold water, others claim that the trick is in baking and in the wood burning stoves.
 I don't want to get into discussions about who is right and whose way of preparing bread is the best because it's all about the nuances. Trying out some recipes for buns, I came to an important conclusion - however homemade bun is made, it will be good as long as the ratio of liquid is higher than the flour as for standard dough and the baking temperature is higher than usual.
So I'm going to show you how easily and with minimal effort, you can make at home a bun that no one will believe that it is not purchased.


For 4 buns:
  • 500 g sharp flour
  • 40 g of fresh yeast (1 cube)
  • 350 ml of lukewarm water
  • salt
  • 1 kg of fresh kebabs
Optional supplements (onions, sour cream, ajvar)

  1. Mix sharp flour, two pinches of salt and torned fresh yeast in a deep plastic bowl. It's not necessary to pre-activate yeast, but we will accelerate the whole process of lifting the dough by adding luke warm instead of cold water. If you use cold water, leave the dough to rise more slowly and you will get the same result.
  2. Gradually add 350 ml of lukewarm water in flour and spoon it into moist dough. You can knead it by hands, but as the dough is quite moist and sticky, the easier it will be with a wooden spoon. Continue to knead for 6-7 minutes before you leave it in warm to rise for 60 minutes or until you get at least double the volume (the bigger the better).
  3. The amount of water added is the most important factor (from personal experience) for spongy, puffy pita bread. If you make the same recipe with only 50 ml less water, they will not turn out the same and buns will look more like bread. Therefore, suffer some more by handling sticky dough and you will be satisfied with the final result.
  4. When the dough has risen up (after an hour), shake it on liberally floured surface and divide with a sharp knife or hands into four equal parts. Shortly convert pieces of dough into balls, but be careful not to play with them a lot. Shape each ball of dough with the palm into desired size and shape. Don't touch the middle of dough because you want that part of the bun to be most blown.
  5. Use lots of flour when making bread because it will otherwise stick to the work surface and hands. Put finished buns on a baking sheet and let rise another 30 to 45 minutes. Just before baking, gently cut their surface diagonally with a knife to get their specific pattern.
  6. Preheat the oven to maximum temperature, together with the baking pan in which you want to bake buns. When the oven is hot, remove the baking pan, place on a baking sheet with the buns and put to bake in the oven. Depending on the maximum temperature that your oven can reach, flat bread will be finished in 7-15 minutes, or until you see they slowly started to get color on the surface. Before putting in the oven, you can brush buns with water or a mixture of oil and water.
  7. When buns are ready, remove them from the oven and cover with a cloth, and save for later use. 
Serve hot kebabs or burger in a homemade bun, with desired adding.


Ražnjići is a popular meat dish, usually prepared on a grill. They're basically consisted of pieces of meat on a skewer. The meat used is either pork or chicken. Combined with vegetables, ražnjići are even juicer and tastier. This recipe is for 10-12 skewers.


  • 750 g meat (pork neck or leg) or chicken meat
  • 1 larger red fleshy pepper
  • 1 large onion
  • 1 tsp ground herbs
  • 1 tsp mixed spices with salt
  • 1 tsp freshly ground pepper
  • 50 g smoked bacon, sliced
  • 1 dl oil
  • sticks

Important: Besides firing temperature, most important is that meat is sliced equally thick.
The length of the pieces is not that important, the thickness is. Baking time of piece of meat with length of 10 cm and 3 cm is the same if they're equally thick.
Meat from pork leg is drier and needs stronger fire so the pores are closed and the rest of the meat remains juicy.
Rack itself is juicy and it's suitable for foods that bake in the oven where we can't reach a temperature as on grill.


  1. Peel onion and separate layers to get pieces suitable for tamping on sticks.
  2. Peppers cut into slices 1x1 cm.
  3. Add spices and oil in the container for marinating and mix. Add the meat and mix well so marinade would caught well on the meat.
  4. Move in a bag and vacuum if possible, place on cold for at least 3-4 hours to marinate. The best is overnight.
  5. Soak skewers for 15-20 minutes in hot water before you stick meat and vegetables on wooden skewers. So soaked sticks would not burn as if they were completely dry.
  6. Stack skewers with meat, bacon, onions and peppers so that you start and end with meat and bacon set in two places on the stick.
  7. Bake in oven on a baking pan coated with baking paper in a maximum-heated oven.
  8. Meat cut into 2 cm thick cubes needs approx. 20-25 minutes. Turn only once in the middle of baking.
  9. When turning, collect juice released from peppers and onions. You'll use that juice to pour over roast raznjici when served.
  10. Grill: If meat is cut into squares, such meat will be able to slightly browned on all four sides on the grill. How long is baked on the grill depends on the grid and temperature, so that you have to decide yourself. As a rule the grill is hot enough when you can't hold your hand over it for more than 1 sec and the meat doesn't stick on the grid when put on. I prefer baking on a grill instead of baking in an oven.


This recipe is a result of a long search for a good burger recipe, one that will be fully soft and smell nice, just like from the restaurant. After some experimentation, I came up with this recipe and believe me, this is the real Macedonian burger pleskavica recipe. You can prepare it without kaymak of course, but why would you do that :)

  • 1 kg of mixed ground meat (only beef or mixed)
  • 2 large finely chopped onions
  • 2 cloves finely chopped garlic
  • 150 ml of mineral water
  • 1 tablespoon baking soda
  • salt
  • pepper
  • mixed spices
  • kaymak
  1. Put meat with onions and garlic in a plastic bowl and knead well. Add baking soda and mineral water and continue to knead for about 10 minutes. 
  2. Add spices and continue to knead until mixture starts to pull away from the container. Leave in the fridge to rest for about 5 hours. 
  3. Divide mixture into 5-6 balls and make patties with oiled hands with thickness about 8 millimeters. Bake on grills or barbecue pan, but without adding oil.  
  4. Serve warm. Put a tablespoon of heavy cream in the plate and then add the hot burger or you can add the cream on top. Combine with bread baked on the grill and fresh salad. And makalo (garlic sauce) of course.


These are a little different pierogies than the regular ones, these are also very tasty, easy to prepare and contain a little more potatoes than flour in their ingredients.
  • 300 g potatoes
  • 20 g fresh yeast
  • 60 ml warm water
  • 3 egg yolks
  • 70 g butter
  • 1 tablespoon cognac
  • 1 tablespoon sour cream
  • 300 g soft flour type 550
  • 1 tsp salt
  • 100 g grated ham
  • oil
  • grated cheese
  1. Boil the potatoes in their skins, cool, peel and mash. 
  2. Put yeast in warm water and let it stand for 10 minutes.
  3. Mix yolks with the butter and add the cognac, cream, flour, salt, yeast and mashed potatoes. Stir well until smooth. 
  4. Place the dough on a surface sprinkled with flour and roll out a thin crust thinly. 
  5. Cut circles with a glass. 
  6. Put finely chopped ham on one side of the circle and cover with the other half.
  7. Leave  to stand until dubble sized. 
  8. Fry in hot oil until golden. Serve with grated cheese.


Always perfect and simple combination - carob and sour apple, and even raisins - fantastic. I prepared this cake with whole wheat barley and buckwheat flour and it's extremely juicy and tasty. The recipe is excellent for diabetics, only replace sugar with fructose or stevia and there you'll have a great cake. Instead of raisins, you can use cranberries, but they don't need to pre-soak. If desired, you can prepare cocoa dressing and pour over cake :) The measure is a cup of 150 ml! The cake I baked is in a mold for cake with diameter 24 cm.


  • 4 eggs
  • 6 tablespoons brown sugar (if using fructose or stevia, adjust the amount accordingly)
  • 100 g of raisins
  • 100 g of ground carob
  • 1/2 cup sunflower oil
  • 1 cup yogurt
  • 1 cup whole wheat barley flour
  • 1/2 cup buckwheat flour
  • 1 baking powder
  • 3 sour apples
  1. Separate the egg whites from the yolks and mix whites with the addition of pinch of salt in a firm snow. 
  2. Dive raisins into water to swell. 
  3. Brush mold for the cake with oil including the sides, flour it and leave in the fridge (this will keep the cake to stick to the mold). 
  4. Beat yolks with sugar to be foamy, then add a cup of yogurt and 1/2 cup oil. Add the dry ingredients - barley flour and buckwheat flour in which you have added baking powder. Finally, add the ground carob. 
  5. Peel apples, grate and mix with the squeezed raisins and mix them in the prepared mixture with a spatula. Finally mix in the egg whites. Stir gently from the bottom to the top, so mixture won't dwindle. Pour into the prepared pan and bake at 180 degrees for about 40-45 minutes. Reduce the heat after 20 minutes and continue baking. 
  6. Cool down cake a bit and then open the mold and move it to a rack to cool completely. 
  7. As I said, if desired, you can prepare cocoa dressing and pour on cake while cake is still warm  or simply sprinkle it with powdered sugar.
Enjoy without guilt :)Sweet can be healthy too :)


It happens very often to have an old bread at home that we usually toast or we don't know how to use. But don't worry, smart people came up with this great recipe how to convert old bread into a delicious pie.


  • 1 loaf of stale bread
  • 300 g white cheese
  • 1 fermented milk (400 g)
  • 2 eggs
  • 1 cup oil
  • 1 small cup of bubling water
  • 50 g sesame


  1. Mix cheese, eggs, fermented milk, oil and water and make a mixture.
  2. Arrange pieces of bread in a pan, then pour over from the mixture and repeat the procedure. 
  3. Finish with a smaller amount of the mixture on top. Sprinkle with sesame seeds and bake at 200 ° C for 35-45 minutes. You can optionally add ham or mushrooms or grate a cheese. Serve warm.


This is one of the best desserts I've tried so far. It might take a little more time to prepare it, but it's so damn worth it :) It's better to eat this cake the next day after preparing, just give some time to be even softer, juicer and even more mouth melting. I guarantee you'll love it.


For biscuit

  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons sharp flour
  • 3 tablespoons cocoa
  • 1 bag of baking powder
  • pinch salt

For cream

  • 500 ml of milk 
  • 10 tablespoons sugar
  • 1 bag vanilla crystals 
  • 8 tablespoons starch (gustin)
  • 250 g butter 
  • 8 tablespoons sugar

For chocolate glaze

  • 300 g cooking chocolate 
  • 9 tablespoons cocoa
  • 9 tablespoons milk
  • 9 tablespoons cooking oil
  • 150 g butter / margarine

For syrup

  • 300 ml water
  • 300 g sugar


  1. Beat egg whites with salt, then gradually add the egg yolks, keep on mixing, then gradually add the sugar and keep mixing until you get a pale yellow mixture well and firmly mixed.
  2. Add other biscuit ingredients at reduced speed of the mixer, then transfer the mixture into coated and floured pan No.40. Bake at 180 C. Leave to cool.
  3. Put sugar and water to boil and cook for another 5 minutes after boiling. Leave to cool and pour cooled syrup on the cooled biscuit. Until completely soaked, prepare the vanilla cream.
  4. Beat butter. Dissolve starch, vanilla crystals and sugar in some milk. Boil the rest of the milk and add the dissolved starch. Stir constantly until cream is dense. Cover with plastic wrap and leave to cool completely. Then nicely mix boiled cream with a mixer and gradually add the cream into mixed butter. Pour cream on biscuit.
  5. Put all the ingredients for the glaze in a deep bowl, set the bowl into another large bowl with boiling water and mix with a hand stirrer until you get smooth mixture. Pour glaze over the cream.
  6. Cut in cubes and serve cold from the fridge.