Very light and easy to prepare dessert. This time I used black currants. Personally I wanted more sweetness, but for my children this dessert was very delicious.

(6 servings)

750 g unflavored yogurt

225 g berries (may be frozen, just thaw before using)

3 tablespoons gelatine

3 tablespoons sugar

Bloat 2 tablespoons of gelatine in 3 tablespoons of warm water. Thaw it on low heat. Let gelatine cool a little bit and mix with yogurt and sugar. Devide yogurt jelly between 6 glasses and put them in the fridge for half-an-hour. In the meantime remaining gelatine bloat in 2 tablespoons of water. Thow it on the low heat. Puree berries, mix them with 100 ml water and gelatine and distribute it on yogurt jelly. Place in the fridge till berry jelly will be set.

Source: Школа гастронома 2009-05 (127)

Very tasty pancakes We baked them for several times. Once when I had no milk I pour cream with water in equal parts, and the taste was fantastic. This time accidentaly I put more sugar, but the taste was also good – we ate all pancakes without any sauces

1 cup (140 grams) all-purpose flour

2 teaspoons (7 grams) baking powder

1/4 teaspoon salt

2 tablespoons (28 grams) granulated white sugar

1 large egg, lightly beaten

1 cup (240 ml) milk

2 tablespoons (28 grams) unsalted butter, melted

Plus extra melted butter for greasing the pan

In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough. Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter. Pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes). Serve immediately.

Source:JoyofBAKING.com

So, maybe I should try to come back from my holidays. It’s very hard but when I feel coming autumn in the morning and see yellow leaves in the garden I understand that I should move on. I was at home very rarely, and when I was at home I had no time to be in the kitchen, and when I had time to be in the kitchen I didn’t like tried recipes But today I say that everyone who wants light dinner, or solid breakfast should make this omelette with zucchini.

(2-3 servings)

1 onion

1 glass grated zucchini

50 g grated cheese

2 tablespoons flour

4 eggs

oil for frying

salt

pepper

Saute onions. Strain off zucchini juice. Mix all ingredients and fry on low heat. When the bottom will be lightly brown, carefully flip omelette and fry from other side till it will be brown. Server with tomato sauce

Source: SuperMamų forumas