Unexpected ingredient from the central part of the United States! ( in cake )


During the times after the Second World War, when eggs, oil and butter were not that easy to find as today, cakes were baked with surprising ingredients, and this tradition was maintained to this day in central parts of the United States .



American chef Jasper J. Mirabile of Kansas City is the second generation of Italian caterers in this Midwestern town that serves an unusual chocolate cake in his restaurant. It is a cake prepared by his mother’s recipe, which includes mayonnaise.

Yeah, you read it well – mayonnaise. But before you make a yuck face, you need to know that there is a justified reason to add this unexpected ingredient to mum Josephine’s cake. Mayonnaise is put in a biscuit and replaces the oil usually used to make the cake softer and decadent. It also prevents desert from becoming too sweet.

This unexpected practice began after the Second World War when egg, butter and oil shortages dominated, while the first printed recipe dates back to 1927 when the dessert was baked with mayonnaise, walnut, cinnamon and dates.


Do not be afraid to add the mayonnaise (Photo: Stockfood)


Chocolate cake with the addition of mayonnaise in the Jasper’s Italian restaurant you can still buy, although the unexpected ingredient is not in the name of a meal so customers will not be discouraged when ordering. After eating it, it is there are not many people who can guess there’s mayonnaise.

Ingredients for a chocolate cake with mayonnaise:
400 grams of flour
135 grams of non-sweetened cocoa
1 teaspoon of baking soda
¼ teaspoon baking powder
3 eggs
340 grams of sugar
1 teaspoon vanilla extract
250 ml mayonnaise
320 ml of water

1. Pre-heat the oven to 175 degrees Celsius. Find your baking sheet and put it aside.

2. Mix the flour, cocoa, baking soda and baking powder in the bowl.

3. In another bowl mix eggs, vanilla extract and sugar for about three minutes, at high speed, until the mixture becomes cloudy. Reduce the speed and add the mayonnaise.

4. Add the remaining dry ingredients and water gradually to this mixture with egges until you get a uniform mixture. Put the mixture in the baking sheet and bake for about 30 minutes, until you notice the biscuit is done.

5. Let it cool and put melted chocolate on it. Bon appetit!




Poached sea trout – True American Fantasy


A recipe for poached sea trout with leek purée and avocado cream!

Sea trout resides in northern cold seas such as the Baltic. It is very similar to salmon and often replaces it. Its average size is from three to five pounds, its meat is reddish-brown and is extremely good for plate presentation in modern cooking.



The meat of sea trout is easily digestible and with less fat than salmon, and it is imposed as an excellent food in the preparation of fish dishes.

It can be combined with olive oil and all the foods used in the Mediterranean diet. Although we can compare it with the bass – roughly the same size, colored like salmon, sea trout has a specific taste and it is difficult to compare it to any other fish.

Ingredients for one person:
120 grams of sea trout fillets
100 grams of potatoes
30 grams of leek
1 onion
2 cloves of garlic
¼ of avocado
1 carrot
30 grams of celery root
1 lemon
olive oil
some butter
fresh parsley for decoration
salt and pepper as desired


1. Put the UNPEELED potatoes in water to cook. When they are done, peel the crust and crush like you’re making mashed potatoes. Spring some salt, pepper and leek that you had previously shortly fried on butter.

2. Place the avocado, a little olive oil, a lemon juice, garlic, salt, pepper in the blender and mix it all together in a thick cream.

3. Finally, pour the fillet of sea trout into the water you have prepared as if you’re cooking soup (water with carrots, onions, garlic, parsley, olive oil, salt, pepper).

4. Serve fish with mashed potatoes and leed and avocado cream.

Bon appetit!




Pork sausage for every stewed vegetables – You can not dislike it !!!


The preparation of homemade sausages allows us to control the amount of spices, the type and quality of the meat and the complete taste of the finished product. With these sausages you just can not make a mistake.



To make homemade sausages you will need an extension for sausage preparation that can be put on ordinary household utensils like a mixer. Be sure to go to the local butcher to get animal hose, and above all, arm yourself with some will and patience.

Charge preparation:
It is desirable to use meat from the animal’s neck, because this muscle is often used to give a lot of flavor. Do not remove the fat from the meat because it will give you extra depth of taste. You will get the most flavor if you are grinding meat yourself at home, but you can also use the purchased minced meat.

Ingredients for pork sausage:
900 grams of minced pork
2 tablespoons salt
1 teaspoon of pepper
½ teaspoon of cumin
½ teaspoonful spicy paprika powder
1 tablespoon of grated garlic
1 tablespoon of apple vinegar
1 tablespoon of brown sugar
2 tablespoons red peppers powder
Pork filling hose for sausage
Some water


You can combine these sausages with any kind of stewed vegetables (Photo: stockfood)


1. Roughly grind the meat, add the spices to it. Do not overpress because you will lose the desired taste and texture.

2. Make a mixture of meat and spices the second time through a meat grinder.

3. The pork hose that you buy at the meat or in the grocery store are exceptionally salty so they need to be soaked in  water before use.

The hose should then be threaded over the sausage filler.
Hose extraction and sausage making will be easier if the hose is damp. Firmly tighten the end of the hose to prevent it from tearing.

Make sure that the meat is cold all the time, so the making of the sausage is easier.

4. Place the meat in the sausage preparation machine and gently squeeze it until filling the hose, ie until you spend all of the meat. Cut the surplus of the hose and fold the other end of the sausage.

5. Avoid any pockets of air in sausages, then poke the sausage several times along the length with needle.

6. Bake them at moderate temperature on a pan or grill for about seven minutes on each side, then mix them with grated potatoes and sour cabbage, or anything else you like. Bon appetit!


Innards ( thymus ) for courageous cowboys – USA forgotten meal


Brizla, crown or latino names are for the chest breast of the calves, which rarely can be found in the shepherds. No, with careful preparation, this innermost dish turns into the finest specialty.

Brizla or thymus, a gland that is just about 800 grams in a newly-weighed calves, and decreases until it reaches the size of the walnut (in a pot of about 500 kg). At the beginning it is a beautiful glandular texture (up to a weight of approximately 150 kg), and then it starts pretending to be in the yoke that it would be unviable to the slaughter bats. The price is in line with that, and our fellows are usually regarded as silly nuts, while in France they are far above this price, and they call it “Ris de veau”. But today, its hard to found it in a butchery.



Whatever is younger, it is the breast gland larger and more tasty for consumption. For years, this gland diminishes, hardens and loses its gastronomic appeal.

This is just one of the reasons why a good piece of brizle is equally difficult to find, as well as gold. If you are lucky, prepare it as follows.

Ingredients for cooked brizles:
Freshly brizled
2 eggs
some flour
the bread crumbs
vegetable oil

Preparation of cooked broth:
1. Wipe off the cauldron from the opal and the stalk as best as possible.

2. In hot water, briefly blanch to soften.

3. Blanch the brizs into slices, about 1 centimeter thick. Dry them with a paper towel.


If calf is younger, they grew bigger and more delicious.


4. Brizle in flour, in razzed eggs, and in crunches. Peel the panched chops in deep oil for a few minutes until it becomes crunchy and inside soft and juicy.

By a very similar principle, the brain is prepared.

5. Serve with green salad and tartar sauce. Good apetite!

Tip Tip: If you have a brave folk, do not reveal what you have prepared for them until the meal is eaten until the end.



PAUL BOCUSE: Genious of gastronomy left the world in 91. year


The renowned French chef for many years had had Parkinson’s disease, and died at the age of 91 as it was posted on Twitter.

He died near his restaurant in Lyon, confirmed a chef near the family by the BBC. Paul Bocuse is a great name in the world of gastronomy, and dizzy fame began to gain in the 1970s as the beginner of the direction of “nouvelle cuisine”, which has promoted a much healthier way of cooking than in the past.



Its L’Auberge du Pont de Collonges restaurant was built with three Michelin stars in 1965. He was proclaimed the “Chef of the Century” by Gault-Millau in 1989, and was re-elected with the same recognition as the Culinary Institute of America in 2011.

“Paul Bocuse is dead. Gastronomy is sad,” said Mr Coll, Mayor of Lyon for 16 years.

“Mr. Paul is France, with simplicity and generosity, the excellence and the art of life, and the Pope’s gastronomy has left us, and our chefs in Lyon as well as in every corner of the world have long kept the fruits of his passion for life.” Calleb concluded the BBC report.


For total noobs – The simplest recipe for spaghetti


Even the biggest noobs in the kitchen can cook ready spaghetti. Instead of buying sauces, slice them with cheese and pepper and make a great meal for everyone to talk about.



Pasta is the queen of every table with the Italian, so no wonder it is usually combined with minimal sauce. The Spaghetti Cacio and Pepe Recipe, the spaghetti with cheese and pepper, are the best proof of your claim. It is a perfect dish, which is saved in a very simple way.

Ingredients for spaghetti with cheese and pepper for 4 persons:
400 grams of dried spaghetti
1 tablespoon freshly ground black pepper
5 tablespoons of butter
4 tablespoons olive oil
200 grams of grated Parmesan cheese
120 grams of Pecorino cheese
salt as desired

1. Pour pasta al dente in the usual way. Drain from excess liquid, and store 300 ml of water in which the pasta is boiled.

2. Pour freshly ground pepper in a large pan for about 30 seconds until it becomes aromatic. Add butter and olive oil and allow the ingredients to stir for about one minute or two.

3. Add cooked pasta and much of the cooking water in the pan. Mix pasta in a pan without using kitchen utensils. Then add the grated Parmesan cheese and pecorino cheese, and the rest of the pudding liquid.

4. Pour the pasta on the plate and serve hot. Good apetite!


Brooklyn pie without eggs, butter and sugar


Juicy. Soft. Aromaticly pleasing, this noodle cake is a favorite treat made by Brooklyn residents who are happy to prepare for their friends.



A noodle cake is not on the table to impress one’s eyes. On the contrary, it only shows its fullness when it is a little longer, and it is best to eat it just one day after the baking. It can stay for a few days without any change of freshness and dignity.

This dessert does not contain eggs and butter, so it is recommended to vegans, but also to all those who love natural and healthy.

Cake Ingredients:
1 cup semolina flour
1 cup of wheat germ
1 cup of ground almonds and hazelnuts
hands of chopped walnuts
fingers of milled wool seeds
baking powder or teaspoon of baking soda
1 dl of olive oil
1 big apple
2-3 carrots
vanilla flavor
milled cinnamon
milled star anis
whole lemon (juice and bark)
1 ½ dl of maple syrup
2, 5 dl of water

1. Mix thoroughly all the dry ingredients, including nuts. Add a maple syrup with water in a special saucepan, add them with grated carrots and

2. Combine all the ingredients lightly by mixing and then mix olive oil.

3. Cover the contents of a well-oiled and waxed sheet (for baking it, it is desirable to use a cake mold).


The cake is best when eaten the day after the baking


4. Bake at 200 degrees Celsius for the first 10 to 15 minutes and then 180 degrees Celsius for another 10 to 15 minutes. The length of roasting depends on the strength of your oven; the cake is then baked for 20 to 30 minutes and you should reduce the power to prevent it from escaping from the upper surface).

5. The cake is roasted when it gets a fine, brown color. Allow it to cool down completely and it is recommended to eat only a day later when it is completely cold and when all the ingredients are removed. Place it on slices like pies. Serve with tea or any kind of hot drink.

Tip plus:
Since there are no irritating ingredients, this cake can stand for several days. Keep it in a dry place (not in a refrigerator), lightly wrapped in a clean, cotton fabric.

AYURVEDIC NOTES for nuts cake:
This cake is balanced and adaptable to all three doses. People who do not like cake flavor of olive oil, can put sunflower oil (Kapha people), sesame oil (Vata dosha) or ghee (all three doshees).

Additional notes for reaching the balance sheet:
VATA: Favorable for Vata doshu. Serve with milk and hot drinks.
PITTA: Use sweet, avoiding green apple juice.
KAPHA: The composition can be further customized by adding dry finger gowns.