Chines - Style Rice with Fried Egg

This stuff could be vegan, but I had a piece of chicken breast at home and I addedit, it can no longer be called vegan. And it could be one pan, if I had cooked the egg in the rice, but I fry it separately, so it's not one pan. And that's why it's Chinese because it contains soy sauce and hoisin sauce.

Ingredients (for 4 person): 4pcs Egg, 200g Chicken Breast, 320g Peas, 2pcs Brown Onion, 300g Flat white Mushrooms, 2pcs Garlic Clove, 1tbsp Ginger Paste, 2tsp Hoisin Sauce, 1tbsp Soy Sauce, 1cup (200ml) Basmati Rice.

Heat olive oil in a non - stick pan, add the brown onion cut into strips and chicken breast cut into strips and fry. If it is browned, add the sliced mushrooms together with a knob of butter and fry for another 5 - 6min. When the mushrooms have softened, add the soy sauce, hoisin sauce, ginger paste, green peas, and simmer covered at a low temperature for 15 - 20min. Meanwhile, heat a little olive oil in a pan. When hot, crack eggs, add salt and fry to the desired consistency. End when eating, you can add cream fresh, sour cream or mayonnaise and garlic sauce.

Cheese Stick

I love that my garden is full of these wildflowers. apart from the fact that it is terribly rocky and nothing grows in it apart from the grass and these flowers, I like it because they are very photogenic flowers. And this is not Jenga here, but a very cheesy, salty crisp, which is a great snack when we are hungry or just have a snack. 

Ingredients: 400 - 500 - 600g Flour, 250g Margarine, 2pcs Egg, 3tbsp Sour Cream, 2tsp Salt, 2tsp Baking Powder, 300g Cheddar Cheese.

I gave the amount of flour that way, because you have to put in as much flour as it takes up. I made it before and it needed 500g of flour, but now it's only 400g. So, knead the ingredients in a bowl with enough flour that it no longer sticks to your hands. Alternatively, you can add plenty of salt, and if you have a saltier cheese on hand, you can also add it together with the cheddar. I had a Greek - type saltier cheese at home, so I added it as well. So, we kneaded everything, then put it in the fridge for 10 - 15min. When the dough has cooled, roll it out on a floured surface to a finger  thickness, brush the top with egg, sprinkle with grated cheese, then cut to desired size. Place in a baking tray lined with baking paper and bake in a preheated oven ( 200C / no fan ) for 20min.

Herb - Crusted Fish with Russian Potato Salad

 In Hungary, this salad is called a French salad. Instead of eggs, apples are added.

Ingredients (for 4 person): 2pcs Egg, 4pcs Basa Fillets, 300gr Green Peas, 2pcs Carrot, 1pcs,Cucumber, 60ml Cider Vinegar, 150ml mayonnaise, 60gr Panko Breadcrumbs, 2pcs Shallot, 6pcs White Potato, Dill and Parsley - if desired.

Add your eggs to a pot of boiled water with pinch of salt and bring to the boil over a high heat. Once boiling, cook for exactly 8 min for a perfect, mid - boiled egg, then fill a bowl with very cold water, add the cooked eggs to the bowl and set aside. Reserve the pot. Top, tail, peel and chop your carrots into bite sized pieces. Chop your potatoes into bite sized pieces. Add the chopped potato and carrot to a pot with plenty of boiled water, and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 10- 12 min, or until fork tender. When is ready, dry and set aside and cool. Add the cucumber discs to a bowl with cider vinegar, chopped dill, a pinch of salt, pepper and sugar, and 2 tbsp boiled water and set aside to pickle. Combine the chopped parsley with your panko breadcrumbs,2 tbsp olive oil and generous pinch of salt and pepper. Pat your Basa fillets and dry with kitchen paper. Then add to a baking paper lined baking tray and sprinkle over the parsley breadcrumbs. Put the try in the oven ( 200 C ) for 12 - 15 min or until cooked through. While the fish is cooked, add your blanched peas to a colander and pour boiled water all over them to refresh them. Transfer the cooked and cool potato and carrot to a bowl with the peas and sliced shallot. Add your mayo with a pinch of salt and pepper and give everything a good mix up. Finally peel the cooled eggs and cut into wedges.