24. February 2010 by admin.

Ingredients

6 Boiled carrots
1 Eggs
1 Crushed garlic
1 Dried apricots, minced
1 Tbsp fresh dill, minced
1 Tbsp dry mint
1 Tbsp pine nuts, roasted
3 Tbsp bread crumbs
Salt and pepper
1 Tbsp all purpose flour
Oil

 Steps

• Mash carrots well with a fork.
• Whisk eggs in a deep bowl. Add garlic, apricots, green onion, dill, parsley, dry mint, and pine nuts. Toss lightly until ingredients are mixed well.
• Add carrots and mix well. Season with salt and pepper to taste. Add bread crumbs until to reach a dough-like consistency.
• Make stick-shapes from the dough. Roll the mixture in flour to coat evenly. (The carrot sticks can be stored in plastic bags and kept in the freezer to be used later.)
• Heat oil in a pan and fry the sticks until lightly brown. Removed and place on paper towels to absorb excess oil. Serve with yogurt salad.

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24. February 2010 by admin.

Ingredients

4 separated eggs
¼ cup brown sugar
¾ cup honey
2 cups fine bread crumbs
1 cup hazelnuts, chopped
3 tablespoon soft butter
Icing sugar-fresh fruits-honey for garnishing

 Steps

- Preheat oven to 180 C.
- Beat egg yolks using an electric beater, add sugar and continue beating.
- In another bowel, beat the egg whites forming meringue, add part of the meringue to the egg yolks with constant beating.
- Combine the honey, bread crumbs and hazelnuts, stir using a wooden spoon.
- Add this mixture to the other part of the meringue, lightly stir to combine.
- Grease the muffin or cake cups; line the bottom and the sides with either bread crumbs or hazelnuts.
- Pour the cake batter to 2/3 of the cups. Bake for 35-40 minutes.
- Cool the cakes on wire rack
- Garnish with icing sugar and fresh fruits drizzle with honey and serve.

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