Cherry Pie with Lattice Crust

Cherry Pie with Lattice Crust
Crisp, browned pastry closing inside juicy cherries in syrup. Intense buttery crust in lattice above the fruit, greased with egg and sprinkled with brown sugar for a more crunchy texture and delicious taste.
The cherries, the first summer fruits, crunchy with firm flesh and very tasty according to their variety. The Black Cherry variety is one of the most delicious and with maturation middle to the end of June. Choose tight, ripe cherries and make this tart. Served with a ball of vanilla ice cream.
Yours!
work: 20′ time: 1h:00′ easy:

One Pot Chicken

One Pot Chicken
A meal, a pan, TWO dishes in a pan!
In the logic of the One Pot, all in one, prepare this special dish with chicken drumsticks onto Gratin potatoes and all together in the oven to bake.
The chicken goes over the chopped potatoes and during baking all juices and tasty ingredients flowing onto gratinated potatoes, create incredible flavor. So we have a double and triple tastier dish. A delicious fried chicken and beautiful honeyed, juicy and creamy Gratin potatoes.
Most of the chicken fat has been removed during frying and looks like a rotisserie chicken, seasoned with aromatic spices.
This way of cooking chicken and potato yields maximum flavor we could demand from a combination like this.
Yours!
work: 30′ time: 1h:20′ medium:

Nocino Walnut Liqueur

Nocino Walnut Liqueur
Nocino is an Italian liqueur with very dark color and made from small green walnuts while still unripe.
There are many recipes for this liqueur, with several days of exposure to sun, etc. I preferred a short and simple process with the only difference that in this case you let it for 6-7 months to mature the flavor and bring out the aromas.
Adding lemon peel reduces the astringent taste of the liqueur. If you have easy access to walnut, try to make this lovely, traditional, homemade liqueur.
Yours!
work: 30′ time: 24h:00′ easy:

Summer Meatballs with Peppers & Feta

Summer Meatballs with Peppers & Feta
Our beloved meatballs in a summer mood colorful and hearty. We make many meatballs, fry them and those that do not consume in a day, put them in the oven, the next day, with lots of onions, peppers, cherry tomatoes, feta, olives and capers.
Maximize their taste and enjoy them in the summer. More Greek that can be, this dish is the next stage of our …tomato salad.
Yours!
work: 20′ time: 1h:00′ easy:

Fresh Homemade Lemonade

Fresh Homemade Lemonade
Raw, fresh unwaxed lemons with all the tension that contain these unique, popular fruit. In this lemonade the lemons are used whole, not only just the juice.
It is made easily and simply, without boiling, is pungent with the bite of essential oils, slightly sweet with a subtle bitter tone, and that it still makes an interesting taste.
The homemade lemonade is so refreshing! Diluted with a little water and ice cubes enjoy its coolness.
Yours!
work: 10′ time: 10′ very easy:

Zucchini Pie with Greek Feta

Zucchini Pie with Greek Feta
Rich in flavor and ingredients savory pies are the basis of Greek cuisine. The pumpkin pie became favorite and delicious meal. Spicy feta cheese, fresh zucchini, sweet carrot, leek, green onion and herbs are combined into a crispy, 'village' style fillo pastry for necessary rustic texture, sprinkled with plenty of sesame. The difference is the addition of a soda soft drink can, which makes it incredibly fluffy, light, airy.
It is unlikely to last more than a day even if it seems huge! It is done to fill hungry stomachs. The day this was served was a busy day, dedicated to painting and the appetite opens by working.
Yours!
work: 45′ time: 1h:30′ easy:

Cheesy Croissants

Cheesy Croissants
French croissants small, fluffy, cheesy and very easily. With simple procedures and sure success we make a tender, velvety dough with spreadable cheese, sprinkled with parmesan. We roll and here they are. The poppy seeds graces and flavors even more.
Eaten plain or stuffed with sweet and savory flavors. They are wonderful supplement of a loose breakfast. Offered for beautiful treats, canapés, finger food for office, for breakfast, for a picnic. Small sandwiches stuffed with a thin slice of cheese and our favorite prosciutto, minced ham, salami or whatever sausage we like and a few rocket leaves. Et voilà!
Yours!
work: 30′ time: 4h:00′ easy:

One Pot Pasta

One Pot Pasta
A really ingenious idea to create a very easy and very light pasta dish with minimum effort and definitely delicious result.
In recipes such as this one, with the general title "one pot pasta" (or chicken etc.), ingredients come together in the pot and cooked together. It is a succulent pasta which, when you taste it, you will want to repeat making it often, especially when time is pressing and the mood for something more complex is not here.
Yours!
work: 10′ time: 20′ very easy:

White Chocolate Pralines

White Chocolate Pralines
The pralines are a luxury product of Belgian confectionery and which comprise a chocolate shell filled with a soft substance or liquid without excluding the various nuts, hazelnuts, almonds, etc.
The usual Sunday dessert choice of Kitchen Stories is twofold. One proposal relates to white chocolate pralines filled with a divine taste of marzipan combined with poppy seeds, popping in every bite, and the second more classic. Pralines of dark chocolate filled with almonds and sprinkled with 2-3 grains of coarse sea salt.
Your Own!
work: 1h:00′ time: 2h:30′ medium:

Turmeric - Curcuma

Turmeric
Turmeric is one of the strongest therapeutics of nature. The active ingredient is curcumin and is used for over 2500 years in India where probably first used as a dye.
Often used to paint with the bright yellow color, foods such as drinks, ice, yoghurts, cakes, orange juice, biscuits etc. It is also a key component of curry.
The medicinal properties of this spice revealed gradually through the ages. It was long known for its anti-inflammatory properties. Recent research has shown that turmeric is a natural miracle that proves beneficial for the prevention of many different diseases from cancer to Alzheimer's disease.
In medieval Europe it became known as the "Indian saffron", as it was widely used as an alternative to the very expensive spice, saffron.