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Biscuits with honey

Step 1: Prepare the biscuits. Place the flour, the 100g of sugar, the baking soda and the orange zest in a bowl, mix well and set aside. Step 2: Place the eggs, the tentoura, the honey and the butter in the bowl of a mixer and beat on medium speed until the ingredients have been homogenized. Step 3: Remove the bowl and add the flour mixture. Mix very well until the mixture becomes a soft dough. Step 4: Put the rest of the sugar (100g) and the spices in a bowl, mix and empty the mixture in a baking pan and spread it out. Step 5: Shape small bowls from the dough and coat them with the sugar and the spices. Step 6: Arrange the coated balls on a baking pan lined with baking paper and cook in a preheated oven at 200°C for approximately 10 minutes, until they have risen and have become a nice light brown colour. Step 7: Remove the baking pan from the oven and set the biscuits aside for 5 minutes for their temperature to drop. Then leave the biscuits on a cooling rack to cool off completely. Step 8: Serve with milk.

by elizabethl

Beet salad

Step 1 :If using fresh beets: Remove leaves, leaving about an inch of stem, and don’t cut the taproot. Wash gently (don’t break the skin), and place in a pot of cold water to cover. Step 2 :Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers. Slice. Step 3 :Combine beets, garlic, oil, and vinegar in a bowl and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving. Enjoy!

by elizabethl

Beef stew with eggplant - zucchini

Step 1 :In a heavy stockpot heat your olive oil and add the meat and brown well on all sides. Step 2 :Add the chopped onions and garlic, mix well and cook until the onions are a light golden color. Step 3 :Add the wine and cook until the liquids have been absorbed. Step 4 : Add the tomatoes and the tomato paste, salt and pepper, stir well and simmer on low/medium heat until fork tender. Step 5 :Slice the eggplant in half and cut in cubes. Step 6 :Cut zucchini in medium pieces and place the eggplant and zucchini on a cookie sheet that has been lightly greased with olive oil. Step 7 :Broil in the oven until tender and well browned. Step 8 :Remove the eggplant and zucchini from the oven and add to the stock pot, add the cinnamon stick, chopped parsley and chopped mint, stir well, adjust your seasonings if needed and simmer for an additional 30 minutes. Step 9 :Enjoy!

by elizabethl