The 4 recipes you should try to make this weekend

The 4 recipes you should try to make this weekend

Every weekend is a new opportunity to relax and do everything you can not do during the week. To see the series you have left in the middle, to read the book that has been closed on the nightstand for days, to try and see new things.

If in your plans for this weekend is to experiment with some new recipes, here you will see our favorites to get ideas!

The weekend cookies

Ingredients for about 20-24 cookies:

3 cups (360 grams) flour for all uses
1 teaspoon salt
Or from a teaspoon of baking soda
1 cup (226 grams) unsalted butter, at room temperature
1¾ cups (350 grams) granulated sugar
1 large (50 grams) egg
1 large egg yolk
2 teaspoons (9 grams) vanilla extract
¾ cup (12 grams) frozen berries or strawberries or some mixture


In a medium bowl, mix the flour, salt and baking soda. Beat the butter with the sugar in the bucket from the mixer on medium speed until it turns white and fluffy, for about 3 minutes. Add the egg and egg yolk and stir to combine. Add the vanilla and flour, salt and baking soda and mix again.

In a bowl, beat the frozen fruit until it becomes a fine powder.

Divide the dough in half and set aside half. Add the berry powder and the remaining half of the dough to the mixer bucket and beat on medium speed until combined.

Preheat the oven to 200 degrees and place a baking sheet on a baking sheet.

To make the cookies, take a small piece of each dough and join them together, but show the difference in color. Arrange the cookies on the baking tray leaving a small gap between them.

Bake for about 9 to 10 minutes. The cookies can be stored in an airtight container at room temperature for 3 days.

Homemade bun from Thessaloniki


340ml lukewarm water
20 grams of yeast with yeast
90 grams of flour for all uses
260 grams of wholemeal flour
120 grams of sliced ​​olives
4 grams of salt
sesame (optional)


In a bowl, mix the sourdough with lukewarm water and 90 grams of all-purpose flour along with the 60 grams of wholemeal flour and set aside for 25 minutes. After the time has passed, add the other 200 grams of wholemeal flour with the salt and knead. It should become a soft dough. Once the dough is formed, add the olives and knead again. Set the dough aside for 30 minutes.

Cut the dough into 80 gram balls. Form a string and make the circle. Brush with a little water and sprinkle optionally with sesame seeds. Place on a baking sheet with non-stick baking paper and bake at 220 degrees for 15-18 minutes.

Let them cool and store them to enjoy at any time of the day you want!

Traditional green beans with a twist


For the beans:

450 grams of beans (cleaned)
2 carrots
2 chives
1 onion
1 clove garlic
200 ml of tomato juice
3 tablespoons olive oil
1 tablespoon Himalayan salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sugar
1 pinch of freshly ground pepper

For oatmeal:

150 grams of oatmeal
1 tablespoon olive oil


For the beans:

Peel and finely chop the onions (fresh and dried), the carrots and the garlic clove. Heat the olive oil in a saucepan. Fry for 4 minutes the finely chopped vegetables except the garlic, which he added at the end and stirred for 1 minute. Add the beans and mix. Add the tomato juice, spices and 250ml hot water. Close the lid, reduce the temperature to medium and leave for 20 minutes.

For oatmeal:

Heat the olive oil in a saucepan. Add the oatmeal and mix. Pour 250ml of water and close the lid. Lower the temperature below the waist and wait for 8-10 minutes. When they are both ready, either mix them or serve the oatmeal and the beans with the sauce on top.

Hot chocolate for your afternoon

What you will need:

500 ml milk (you can also use almond milk or another of your choice)
100 grams of cocoa powder
50 grams of sugar (optional)
1 cinnamon stick
2 pieces of orange peel

How to make it:

In a saucepan, heat the milk to a medium temperature and before boiling, add the cocoa and sugar. Mix well, add the cinnamon and orange peel and remove from the heat. To serve, remove the cinnamon and orange peels. If you do not consume it all, you can keep it in the refrigerator, in an airtight container.

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