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Video Recipe Experience a healthier take on pizza with our Eggs and Cabbage Pizza recipe. Deliciously unique and easy to make! Eggs and cabbage pizza step-by-step recipe: Ingredients: 250 grams of cabbage 3 eggs 1 tablespoon of tomato paste 100 grams of mini mozzarella balls Salt and pepper Step 1 Chop 250 grams of cabbage and place in a bowl. Step 2. In a separate bowl, beat 3 eggs, salt, pepper and whisk well. Pour the frying oil into a frying pan and heat over a medium heat. Whisk the egg mixture into the bowl with the chopped cabbage and mix well. Step 3 Spoon the mixture into the pan and use a spatula to form a flat circle. Fry under a lid over medium heat on one side for 12-15 minutes. Step 4 Next we need to fry our pizza on the other side. We recommend using a large plate to flip it over. Cover the pan with the plate, then flip the pan over so that the pizza is on the plate with the toasted side up. And then carefully place the dish back on the pan raw side down. Step 5. Brush the surface of the pizza with 1 tablespoon of tomato paste. You can use any sauce you like, to your taste. Step 5. Top with mini mozzarella balls and cook under the lid for a further 12 minutes. Place the dish on a plate and garnish with basil leaves. A healthy and tasty pizza is ready! Bon appetit!

Video Recipe Enjoy a delicious dinner with our simple Chicken Legs on Rice recipe. You don't even need to boil the rice - it's much easier! Quick to make and full of flavor, it's a family favorite! Chicken Legs On Rice step-by-step recipe: Ingredients: 8 chicken legs 150 grams of sour cream 3 garlic cloves 200 grams of rice 500 ml of chicken broth 3 garlic cloves 70 grams of green peas 200 ml of cream (30% per cent fat) 1 tablespoon of turmeric 1 teaspoon of smoked paprika Salt and pepper Step 1 Lay out 8 chicken legs. Make 2-3 incisions on each one, about 1cm deep, to allow the chicken to bake better. Step 2. Sauce Put 150 grams of sour cream in a bowl. Salt and pepper to taste, add a teaspoon of smoked paprika. Squeeze 3 cloves of garlic into the mixture. Mix everything thoroughly. Step 3 Add the sauce to the legs and mix. Cover with clingfilm and leave for 15 minutes. Preheat the oven to 180C. Step 4 Spread 250 grams of rice on a clean baking tray and spread over the surface. Pour 500 grams of chicken stock on top. Add 70 grams of canned green peas and sprinkle 1 tablespoon of turmeric over the top. Pour in 200 grams of cream. Take the cream out of the fridge beforehand so that it is at room temperature. Stir the resulting mixture. Step 5. Prepare a plate with the marinated legs. Put an oven rack on top of the baking tray to put the chicken on it. Place the legs on the rack and send to a preheated oven at 180C for 50 minutes. After 50 minutes, take the dish out of the oven and arrange on plates. A useful and tasty lunch is ready! Bon appetit!

Video Recipe Start your day right with our Easy avocado egg toast recipe. Simple, delicious, and ready in minutes, it's a breakfast favorite! Easy Avocado Egg Toast step-by-step recipe: Ingredients: 1 avocado Juice of half a lemon 3 eggs 1 celery stalk 30 grams of butter 1 tablespoon mayonnaise 3 garlic cloves 2 slices of a toast bread Bunch of parsley Сouple of sprigs of rosemary Salt and pepper Step 1 Boil 3 hard-boiled eggs. Step 2 Cut into quarters and peel 1 avocado. Place in a deep bowl. Squeeze the juice of half a lemon over the top. Add 1 tablespoon of mayonnaise, salt and pepper. Mash all the ingredients with a fork until smooth and mix together. Step 3 Peel the eggs and cut into cubes. Add to the avocado mixture. Step 4 Finely chop the celery stalk and parsley. Add everything to the egg and avocado mixture and mix. Step 5. Melt 30 grams of butter and squeeze 3 cloves of garlic into it. Add a couple of sprigs of rosemary for flavour. The rosemary can be removed from the pan after a couple of minutes. Step 6 Toast two slices of bread in a dry frying pan until golden. Step 6 Lay out the bread and spread the cooked garlic butter over it. Spread the avocado and egg mixture on top. A quick and healthy breakfast is ready! Bon appetit!

Video Recipe The most popular dessert this spring and summer - only 3 ingredients! Enjoy our light and tasty strawberry and banana dessert. It's easy to make and low in calories, perfect for a sweet treat! Banana-strawberry dessert step-by-step recipe: Ingredients: 700 grams of strawberries + a couple of strawberries for decoration 3 bananas 300ml of cream (fat content 30%)%) 100ml of condensed milk Step 1 Pre-chill the cream. Cut 700 grams of strawberries into quarters. Peel three bananas and cut into circles. Step 2 Beat 300 ml of chilled cream with a mixer until peaks and add 100 grams of condensed milk. Beat the mixture with the mixer again until smooth. Pour into a deep bowl. Step 3 Place the fruit pieces in the blender bowl and grind. Step 4 Add the banana-strawberry mixture to the cream and mix thoroughly. Pour the mixture into a glass baking dish and use a spatula to smooth the surface of the dessert. Cut a few strawberries for decoration and place on top of the dessert. Leave to set in the freezer for 3 hours. After 3 hours, take the dessert out and place in small bowls - the banana-strawberry ice cream is ready! Bon appetit!

Video Recipe Indulge your tummy with our easy vegetable cream soup recipe. It's gentle and comforting for upset stomachs! Vegetable cream soup step-by-step recipe: Ingredients: 1 onion 1 leek stalk 1 medium-sized carrot 1 zucchini 4-5 garlic cloves Half a root of a ginger 1 head of broccoli 4 pieces of toasted bread 90-100 grams of the processed cheese Frying oil ½ teaspoon each of the peppercorns, coriander and cumin seeds 1 teaspoon of smoked paprika Salt and pepper Step 1 Put the processed cheese in the freezer for half an hour beforehand. Finely chop 1 onion. Pour the frying oil into a deep saucepan and sauté the onion. While the onions are frying, slice 1 leek stalk into half rings, add to the saucepan and stir. Leave to fry. Next, slice 1 medium carrot into half circles, add to the saucepan and stir. Slice 1 garlic clove, 1 zucchini into quarters. Grate half a root of ginger (a quarter if the root is large). Add everything to the mixture in the saucepan and mix thoroughly. Step 2 Mix half a teaspoon each of peppercorns, coriander and cumin seeds in a small bowl and grind into a powdered mixture. You can also use ready-made packet mixes. Season the ingredients in the saucepan with the resulting mixture and salt to your taste. Mix everything thoroughly and fill with water. The water should be 1.5-2 times more than the vegetables. Cook for 10 minutes. Step 3 While the soup is simmering, divide 1 head of broccoli into florets. Add to the soup after 10 minutes and leave to simmer for a further 15 minutes. Step 4 Cut 4 pieces of toasted bread into cubes - we will make breadcrumbs from the bread. In a separate container, grate 3 cloves of garlic, add a teaspoon of smoked paprika and a couple of pinches of black pepper. Pour in 2 tablespoons of frying oil. Step 5 Pour the resulting mixture into the pan - to prevent any garlic residue getting on the pan, it's best to pour the mixture through a sieve. Lay out the breadcrumbs and dry until golden on all sides. Place in a bowl. Step 6 Remove the finished soup from the heat and whisk with a mixer until smooth and creamy. Return to the cooker over a medium heat. Step 7 Take the processed cheese out of the freezer and grate it finely. Add to the soup and mix thoroughly. Cook for a further 4 minutes, stirring continuously. Pour the soup into plates, garnish with breadcrumbs and fresh herbs. Done! Bon appetit!

Video Recipe Kani salad, also known as crab salad or imitation crab salad, is a refreshing Japanese dish that has gained popularity worldwide. It is made with imitation crab meat, known as kani kama or kanikama, which is made from fish (usually pollock) and has a taste and texture similar to real crab meat. The imitation crab is shredded and mixed with mayonnaise, tobiko (flying fish roe), cucumber, and sometimes mango or avocado. It is typically served chilled as a side dish or appetizer, and its light, refreshing flavor makes it a perfect complement to a variety of dishes. Whether you're a seafood lover or just looking for a light and satisfying salad, kani salad is a delicious choice. Japanese avocado Kani Salad step-by-step recipe: Ingredients: 1 medium-sized cucumber 1 avocado 100 grams of glass noodles 100 grams of crab sticks 1/2 of lime 1 garlic clove 1 teaspoon of sesame seeds 1-2 tablespoons of mayonaisse Salt and pepper Step 1 Avocado Kani salad is so easy and quick! First, put 100 grams of glass noodles to boil. Boil the funchoza for 2-4 minutes, no more! When the noodles are ready, drain them. Step 2 Slice one cucumber into quarters. Take 1 avocado and cut into cubes. To make it easier to peel, and the flesh retained its shape, you can cut the avocado into quarters, and then remove the skin from each. Place the sliced cucumber and avocado in a deep bowl and drizzle with the juice of half a lime. Dice 200 grams of crab sticks and add to the mixture. Squeeze 1 clove of garlic and sprinkle the salad with a teaspoon of sesame seeds (you can use more - to your taste). Step 3 Add the cooked noodles to the salad. Salt and pepper to taste, dress with 1-2 tablespoons of mayonnaise (to taste). Bon appetit!

Video Recipe Enjoy the freshness of an avocado and quail egg sandwich - it's a quick and easy recipe that's sure to please! Avocado sandwich step-by-step recipe: Ingredients: 4 slices of bread for your taste 1 pack of cottage cheese 3 tablespoons of olive oil 1 garlic clover 1 large or medium-sized tomato 1 avocado (should not be overripe) 8 quail eggs Frying oil Salt and pepper Step 1 Pour 3 tablespoons of olive oil into a small bowl and squeeze 1 clove of garlic into it. Stir and brush each slice of bread on one side with a brush. In a small amount of frying oil, dry the bread on both sides until browned. Place on a cutting board with the side you brushed with garlic oil on top. Spread a thin layer of cottage cheese on top. Step 2 Cut medium sized tomatoes into rounds and place on the bread. Slice the avocado and use a spoon to gently remove the flesh - it should retain its shape. Cut into slices and place a few slices on the bread. Season each sandwich with salt and pepper to taste. Step 3 Grease a frying pan with a little frying oil. Crack 8 quail eggs, being careful not to damage the yolk, to keep a nice shape and appearance. Place two eggs on each sandwich. A delicious and healthy breakfast is ready! Bon appetit!

Video Recipe It's hard to believe, but I made ham from pork knuckles - easy and quick recipe! In Czech Republic and Slovakia it called ,,Tlačenka”, in Poland - "Salceson". Treat yourself to a flavorful twist on ham, made from tender pork knuckles in an easy, quick recipe. Perfect for a unique, savory touch to your meal. Ham from pork knuckles step-by-step recipe: Ingredients: 2 middle-sized pork knuckles Celery root 1 large carrot 2 teaspoons of peppercorns 4 bay leaves 1 teaspoon of coriander 1 teaspoon of cumin 7-9 garlic gloves 1 onion Salt and pepper (better freshly ground pepper) Step 1 Place 2 medium-sized pork knuckles in a large saucepan. Cut celery root and 1 large carrot into large pieces. Add the vegetables to the pot with the pork knuckle and 1 large onion. Fill the pot with water so that it covers all the ingredients. Sprinkle 1 teaspoon of peppercorns on top and add 4 bay leaves. Salt to taste. Leave to simmer for 3 hours under a lid. First bring the soup to a boil, skim off the foam, then reduce the temperature and cook over medium heat (the broth should barely bubble). Step 2 While the knuckle is cooking, take a large plastic bottle (it is best to take a volume of 1.5-2 liters) and cut off the neck. The resulting cup we will use as a mold. Step 3 When the knuckles are ready, place them in a deep bowl and set the broth aside - we will still need it. Separate the meat from the bone and tear it into small pieces (it is more convenient to do it with two forks. Press a head of garlic on the knuckle (about 7-9 small cloves). Step 4 In a separate container grind a teaspoon of peppercorns, a teaspoon of coriander and a teaspoon of cumin. Add the resulting powdered mixture to the meat. Fill everything with two scoops of broth, which remained after boiling the pork knuckle. Season with salt and pepper to taste and mix everything thoroughly. Step 5 Place the meat in a plastic cup. Tamp the mixture well inside (do this with a spoon or a ladle), and it is best to press on all sides to get rid of any air bubbles. Add two more scoops of broth on top - again, move the bottle around and gently tap it on the table a few times. This will distribute the broth better into the dish.Add two more scoops of broth on top and seal the bottle with foil. Leave in the refrigerator to set for 12 hours. Step 6 After the dish has solidified, we need to carefully remove it from the glass. To do this, make a cut on the glass and tear off the plastic in chunks. You can leave the bottom of the bottle, so that it will be more convenient for you to slice the resulting ham. Slice the ham into circles and serve with mustard and pickles. Bon appetit!