Anas candles Anna’s recipe:

Ingredients: 1 ½ cups oatmeal 1 cup chopped nuts (you can use any: walnuts, almonds, hazelnuts) ½ cup honey or maple syrup ½ cup peanut butter or other vegetable oil ½ cup chopped dried fruit mixture (e.g. raisins, dried apricots, prunes) ¼ cup chocolate drops or chopped chocolate (optional) 1 teaspoon vanilla extract A pinch of salt Instructions: In a large bowl, combine the oat flakes, chopped nuts and dried fruit mixture. Mix the ingredients well. In a small saucepan over medium heat, combine honey (or maple syrup), peanut butter, chocolate drops (or chopped chocolate), vanilla extract and a pinch of salt. Stir constantly until the mixture is completely melted and smooth. Remove the pan from the heat and add the honey and butter mixture to a dry bowl with oatmeal, nuts and fruit. Mix well so that all the ingredients are evenly combined. Transfer the mixture to a rectangular shape, align and seal tightly to form a compact layer. You can use the back of the spoon or your hand to do this. Put the mold in the refrigerator for 2-3 hours or until completely solidified. When the bars cool down and harden, remove them from the mold and cut them into serving bars. Ready-made bars can be stored in the refrigerator in an airtight container for up to 1 week. This is where your delicious homemade candy bar is ready! You can enjoy it as a healthy snack or take it with you on the road or to work. Bon appetit!

Ukraine borsch

500 g of beetroot 2 medium carrots 1 large onion 2 medium potatoes 1 small white cabbage (about 300 g) 200 g of fresh tomatoes or 2 tablespoons of tomato paste 200 g of beef (you can use bacon, sausage or leave borscht vegetarian) 2-3 cloves of garlic 2 liters of water or broth 2-3 bay leaves 3-4 tablespoons of vegetable oil Salt and pepper to taste Sour cream and fresh herbs for serving Instructions: Prepare the vegetables: peel beets, carrots, onions and potatoes and cut into cubes. Finely chop the cabbage. In a large saucepan, heat the vegetable oil. Add the onion and carrot, fry over medium heat until they are soft and slightly golden. Add the beef to the pan and fry until golden brown on all sides. If you are cooking vegetarian borscht, skip this step. Add the beets and potatoes to the pan, stir and fry together
with the vegetables and meat for a few minutes. Add cabbage, tomatoes or tomato paste, bay leaves and water or broth. Bring to a boil. Reduce the heat to medium and cook the borscht, covered with a lid, for about 30-40 minutes, until the vegetables are soft. At the end of cooking, add chopped garlic, salt and pepper to taste. Cook for another 5 minutes. Let the finished borscht brew for 15-20 minutes so that the flavors combine. Serve the borscht hot, with the addition of sour cream and fresh herbs to your taste. Traditionally, Ukrainian borscht is served with pampushki (fluffy bread balls), which can be used for immersion in soup. Enjoy your meal!

Cabbage Rolls

Cooking cabbage rolls with meat and rice, of course, takes time, but it’s worth the trouble 
1 medium cabbage 
500 g minced meat (beef, pork, or mixed) 
1 large onion 


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