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Teatime Coconut Cookies

Teatime Coconut Cookies 

It is the easiest and at the same time the most delicious coconut cookies I have ever tried. It is tender and can melt in your mouth! Serve these wonderful cookies for your loved ones and be sure they will be satisfied!
Ingredients

2 egg whites
7 teaspoon wheat flour
4 oz coconut
5.2 oz caster sugar

Directions

1.      Take the tray and cover it with the special baking paper or use parchment.
You can also use the tray without covering it. But never spray it with any type of the oil.
2.      Transfer the coconut in the tray.
3.      Preheat the oven to 356 F or 180 and transfer the tray with coconut in it. Bake it for 2 minutes – stir it frequently.
Be careful to not burn the coconut – it can get brown very fast ;)
4.      Then remove the coconut from the oven and chill it.
5.      Whisk the egg whites till the mixture is increased in two times.  But you do not need strong peaks.
6.      Then add caster sugar and stir it carefully.
7.      After this, add flour and coconut. Stir it carefully till you get homogenous mass.
8.      Then make the medium balls from the dough and press them little.
To make the coconut balls – take the bowl with the water and dip your hands in the liquid, then take the coconut dough and make the balls. Doing like this, you will avoid the sticky hands.
9.      Cover the tray with the baking paper and transfer the balls to the tray.
10.  Then preheat the oven to 356 F or 180 C and transfer the tray with cookies in it.
11.  Cook the cookies for 15 minutes. Then leave them for 2 minutes in the oven and after this, remove the tray from the oven.
12.  Remove the cookies from the tray and chill them little. You can serve the cookies as warm as cold.
13.  It tastes the best with a cup of tea with lemon or warm milk!
I discovered that the cookies will taste better after 2 days. Keep them in the glass jar or paper bag – it will help to save the fabulous taste of the cookies!

LEMON CHICKEN THIGHS

Winter is the time when you need the vitamins extremely! I try to add the fresh vegetables and fruits in every my dish to maintain the immune system during the winter.
February is the last month of the winter. If you have the cold weather till the middle of the March or sometimes even till April - you will understand me for sure!
When the body is weak and need something fresh and original – try these lemon chicken thighs! The dish is very aromatic so you will feel the delicious fragrance even during cooking!

The main secret of the dish is in the right combination of the ingredients!


I combined grated celery root and chopped lemon. The result is amazing.
If you do not have much time to spend in the kitchen - you can make the dish in the instant pot. I am sure that the result will be great. Just try to adjust your kitchen tool for the appropriate regime.

So let’s get started!


I try to follow a healthy way of life that is why I combine the natural spices to get the best taste and aroma!
Serving: 4

Ingredients 

  • 7 oz fresh celery root
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 oz or 1/3 of the lemon
  • 21.2 oz lean chicken thighs
  • ½ teaspoon nutmeg
  • 2 teaspoon lemon zest
  • 3 tablespoon butter
  • 5 garlic cloves
  • 1/3 teaspoon sugar
  • ¼ teaspoon ground paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1/3 teaspoon coriander
  • 1/3 teaspoon thyme
  • 1/3 teaspoon basil
  • 1/3 teaspoon ground clove
  • 1 teaspoon dry dill
  • 1/3 teaspoon dry marjoram
  • ½ teaspoon turmeric
  • 1/3 teaspoon ground chili pepper

 Directions

1. Take the shallow mixing bowl and combine the spices in it: ground black pepper, salt, nutmeg, sugar, ground paprika, garlic powder, onion powder, coriander, thyme, basil, ground clove, dry dill, dry marjoram, turmeric, and ground chili pepper. Stir the mixture till you get homogenous mass.

2. Peel the garlic cloves and mince them. Combine the minced garlic cloves with the lemon zest and mix the mixture up.

3. Wash the lemon carefully and chop it into the small pieces.

4. Peel the fresh celery root and grate it. After this, combine the grated celery root and the garlic mixture together. Stir it. Add chopped lemon.

5. Then wash the chicken thighs carefully. I advise you to leave it in the cool water for at least 20 minutes. 

Doing this, you will get softer meat. 

6. After this, remove the fat from the chicken but do not remove the chicken skin! Transfer the chicken thighs to the big mixing bowl. Sprinkle the meat with the spice mixture and stir it very carefully with the help of the hands.

I always stir the meat with the help of the hands. In my opinion doing this, the meat can soak more spices and sauces that you add in it.

7. Then add grated fresh celery mixture and stir it carefully again. Transfer the chicken in the fridge for at least 20 minutes.

8. Then take the form and put the chicken thighs mixture in it.
9. Chop the butter and sprinkle the chicken with it. 

Take the cold butter for this dish. I freeze it in the freezer for 20 minutes. 

10. Cover the form with the baking paper – it will help to get juicy meat.
11. Preheat the oven to 400 F or 200 C and transfer the meat in the oven. Reduce the heat to 360 F or 180 C and cook the chicken thighs for 25 minutes.
12. After the 25 minutes – remove the baking paper from the surface of the form and cook the chicken for 10-15 minutes more. The time depends on the type of your oven.

Anyways, you should remove the dish from the oven when you get little bit crusty crust! Be careful with the time of cooking the meat without baking paper – to not burn it!

13. Let the chicken cool briefly. Serve it immediately.

The final dish is very tender and healthy! You can remove the butter from the recipe if you take the fat type of the chicken.

SPINACH PIE



Winter is the time when your body needs extra vitamins. Even of you eat season fruits such as oranges or tangerines – it does not enough. This year I have discovered the spinach for myself.

Yes, of course, I had known this vegetable before but never added it to the pie – I used it only like the fresh green for the salad or for a smoothie. 
The spinach is rich in Vitamin C and the Vitamin A. Imagine, that this green consists more carotene that even carrot!!!

The pie is very delightful as warm as cold. I think it is possible to substitute the lunch with this dish! It is very easy to cook – be sure you will enjoy the cooking!

I cooked it as the additional dish for the Friday dinner with family. It was delicious and new for them. Everyone was happy and full! It does not take a lot of time – this is the most important. 

You can cook the main dish and at the same time make the preparation for cooking the spinach pie.

Preparation time: 25 minutes   Cooking time: 40 minutes   Servings: About 6

Ingredients

  • 1 cup milk
  • 1 teaspoon fresh yeast
  • 1/3 teaspoon sugar
  • ½ teaspoon salt
  • 3 cup flour
Filling:
  • 1 cup rice
  • 2 boiled eggs
  • 1 tablespoon sour cream
  • 1 cup fresh spinach
  • 1 big yellow onion
  • 2 cups water
  • 2 teaspoon sunflower oil
Additional
  • 1 egg yolk
DIRECTIONS

The first thing you need to before start cooking is to combine rice with 1 cup of water and leave it for at least 10 minutes.
For the first step preheat the milk till it warm but not hot and pour it into the big mixing bowl.
Then sprinkle the liquid with salt and sugar. Add the fresh yeast and stir it carefully till all the ingredients are dissolved.

Take the flour and sift it all. Then add the 2 tablespoons of the sifted flour in the milk mixture. Whisk it carefully with the help of the whisker or just take the fork and stir it till you get homogenous mass. Cover the mixture with the towel and put it in the warm place for at least 10 minutes or till you get the small bubble at the surface of the mixture.

Meanwhile, remove the rice from water and transfer it to the saucepan. Pour the rice into the second cup of water and cook it on the medium heat till the rice absorbs all the liquid. Chill the rice.
Then take the dough mixture and add all the flour in it. Knead the dough.

You should get a soft dough that little bit sticks to your hands. 

 Leave the dough in a warm place for 10 minutes more.

After this, peel the eggs and chop them. Then wash the fresh spinach carefully and chop it into the tiny pieces. If you do not chop the spinach into the tiny pieces – it will not be tasty in the final dish. Then peel the onion and chop it into the same pieces as the spinach.

After this, pour the 1 teaspoon of the sunflower oil in the pan (you can use your favorite type of the oil) and preheat it on the medium heat. Then toss the chopped spinach and onion in the pan and start to cook it. When the mixture becomes reduce in size – add sour cream. Stir it carefully and simmer it for 3 minutes more. You will get the light green color for sure. The spinach mixture will get the juice – do not pour out it!
Then take the dripping pan or any pan you have (I took the simple round pan) and spray it with the 1 teaspoon of the sunflower oil inside.

Now it is time for the dough. Remove it from the mixing bowl. Sprinkle the table or any other surface (where you will knead the dough) with the flour and transfer the dough to it. Roll it with the help of the rolling pin – you need to make the circle which has the size of you dripping pan. You will have some extra dough for sure after making the circle – we will need it for decoration.
Transfer the dough to the dripping pan, press it and align sides – make the same thing as you do for the simple pie ;)

Take the mixing bowl and combine chilled rice, chopped eggs and the spinach mixture in it. Mix up the mass well and transfer it to the dripping pan. Press it little to make the flat surface.
Then use the remaining dough to make the strips from it and decorate the pie, as I made it, or any way you like.

To make the crust of the pie crunchy – whisk the yolk well and cover the pie with it. Make the thin layer of the yolk; otherwise, you will get just egg mixture at your pie – no crunchy crust at all!

Preheat the oven to 360 F or 180 C. Cover the pie with the baking paper – otherwise, it will burn before it is cooked and transfer the pie in the oven. Cook it for 20 minutes. Then remove the baking paper and cook the pie for 15 minutes more or till it gets a crunchy crust.
When the pie is cooked – remove it from the oven and chill it.

It is better to take fresh yeast for the dough – you will get fluffy and soft dough for sure!

Always sift the flour before adding it to the dough - the same way you saturate it with oxygen and every your pastry will be soft and lush.
I hope you enjoy my recipe and follow these little tips! 

How do you make the spinach pie? 

 Or maybe you have your own special recipe???Share the ideas with me – all links are welcome ;)))
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