GUINNESS

Born in Cuba and originally using spearmint, this refreshing summertime cooler mixes white rum, lime juice, soda water, sugar, and mint leaves

Mojito

Greek Baklava

Chicken Noodle Soup

Baklava

Grandma's Chicken Noodle Soup

Beef patty, gruyere, arugula, blue cheese bacon dressing, caramelized onions, brioche bun

Gruyere Burger*

item 1

Beef patty, caramelized onions, bacon, cheddar cheese.

BBQ Burger Test price 0

Beef patty, aged cheddar, lettuce, tomato, onion, pickles, blue cheese bacon dressing, brioche bun

Classic Burger*

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aitem1

Puljene Paprike

Jagnjence

Krofna

Indulge in the refreshing and satisfying flavors of our chicken salad. Made with premium chicken, crisp vegetables, and a creamy dressing, this salad is a perfect choice for a healthy and delicious meal.

Chicken salad

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Fish salad

Caesar salad

Pizza

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Sarma

Lepinja sa pretopom

Cevapcici

Pinot Grigio

Gather all the base ingredients: Guinness stout, water, barley malt, hops, and yeast.

Prepare the Ingredients

In a large pot, bring the water to a boil over medium heat.

Boil the Water

Once the water is boiling, add the barley malt and hops to the pot. Stir well and let it boil for 10 minutes.

Add Barley Malt and Hops

Remove the pot from heat and let the mixture cool to room temperature.

Cool the Mixture

Once cooled, sprinkle the yeast over the mixture and stir gently to combine.

Add Yeast

Cover the pot with a cloth and let it ferment in a dark, warm place for 7-10 days.

Fermentation

After fermentation, transfer the stout into clean bottles, leaving some space at the top. Cap the bottles securely.

Bottle the Stout

Let the bottles sit at room temperature for another 5-7 days to carbonate.

Carbonation

Once carbonated, chill the bottles in the fridge. Serve cold and enjoy your homemade Guinness!

Chill and Serve

Gather all flavoring ingredients: roasted barley, sugar, and vanilla extract.

Prepare Flavoring Ingredients

During the cooling process, add the roasted barley, sugar, and vanilla extract to the mixture before fermentation.

Add Flavoring to the Mixture

Ensure that the flavoring ingredients are well mixed into the base before fermentation.

Mix Thoroughly

Guinness stout

Water

Barley malt

Hops

Yeast

Roasted barley

Sugar

Vanilla extract

In a sturdy glass or cocktail shaker, add the fresh mint leaves. Using a muddler or the back of a spoon, gently press the mint leaves to release their oils and aroma. Be careful not to shred the leaves too much.

Prepare the Mint

Add the granulated sugar and lime juice to the glass with the muddled mint. Stir gently until the sugar is mostly dissolved.

Add Sugar and Lime Juice

Pour the white rum into the mixture, and stir well to combine all the ingredients.

Mix in the Rum

Fill the glass with ice cubes to the top.

Add Ice

Slowly pour soda water over the ice until the glass is full. Use a spoon to stir lightly to mix the soda water with the other ingredients.

Top with Soda Water

Garnish your mojito with lime wedges and a sprig of mint. Serve immediately with a straw.

Garnish and Serve

Fresh mint leaves

Lime juice

White rum

Granulated sugar

Soda water

Ice cubes

Lime wedges

Mint sprig (for garnish)

In a food processor, combine the walnuts, pistachios, and ground cinnamon. Pulse until the nuts are finely chopped but not powdered. Set aside.

Prepare the Nut Filling

Thaw the phyllo dough according to package instructions. Preheat your oven to 350°F (175°C).

Prepare the Phyllo Dough

Brush a 9x13 inch baking dish with melted butter. Place one sheet of phyllo dough in the dish and brush with more melted butter. Repeat this process until you have 8 sheets layered, brushing each with butter.

Layer the Phyllo

Evenly spread 1/3 of the nut mixture over the layered phyllo. Continue layering phyllo sheets (about 4 sheets), brushing each with butter, then add another 1/3 of the nut mixture. Repeat this process for a third layer of phyllo and the last 1/3 of the nut mixture.

Add the Nut Mixture

Finish by layering the remaining phyllo sheets on top, brushing each with butter, until you have used all the sheets. Use a sharp knife to cut the baklava into diamond or square shapes.

Top with Phyllo

Bake in the preheated oven for about 45-50 minutes, or until the baklava is golden brown and crisp.

Bake the Baklava

While the baklava is baking, combine the sugar, water, honey, and vanilla extract in a saucepan over medium heat. Stir until the sugar dissolves. Bring to a boil and then reduce heat and simmer for about 10 minutes.

Prepare the Syrup

Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup over it. Let it cool for several hours before serving to allow the syrup to soak in.

Drizzle the Syrup

Phyllo dough

Walnuts

Pistachios

Ground cinnamon

Unsalted butter

Honey

Dice the onion, carrots, celery, and potatoes into small pieces. Cut the chicken breast into bite-sized pieces.

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Vegetables

Add the diced chicken breast to the pot and cook for an additional 5 minutes, stirring occasionally until the chicken is no longer pink.

Cook the Chicken

Pour in the chicken broth and add the diced potatoes, thyme, bay leaf, salt, and black pepper. Stir to combine.

Add Broth and Potatoes

Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20 minutes until the potatoes are tender.

Simmer the Soup

Add the egg noodles to the pot and cook for an additional 8-10 minutes, or until the noodles are tender.

Cook the Noodles

Taste and adjust the seasoning if necessary. Remove the bay leaf before serving.

Final Seasoning

Ladle the soup into bowls and enjoy your homemade chicken noodle soup!

Serve

Chicken breast

Carrots

Celery stalks

Onion

Potatoes

Chicken broth

Egg noodles

Olive oil

Salt

Black pepper

Thyme

Bay leaf

In a bowl, combine chopped walnuts, chopped almonds, granulated sugar, and ground cinnamon. Mix well and set aside.

Prepare the Nut Mixture

Using a pastry brush, generously brush the bottom of a 9x13 inch baking dish with melted unsalted butter. Layer 8 sheets of phyllo dough, brushing each layer with melted butter before adding the next.

Layer the Phyllo Dough

Spread half of the nut mixture evenly over the phyllo layers.

Layer 4 more sheets of phyllo dough on top of the nut mixture, brushing each with melted butter. Add the remaining nut mixture and top with another 8 layers of phyllo dough, again brushing each layer with butter.

Continue Layering

Using a sharp knife, cut the baklava into diamond or square shapes before baking.

Cut the Baklava

Bake in the preheated oven for about 50 minutes, or until the top is golden and crisp.

While the baklava is baking, combine water, honey, and vanilla extract in a saucepan. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

Make the Syrup

Once the baklava is baked, remove it from the oven and immediately pour the hot syrup evenly over the entire baklava. Let it cool completely before serving.

Pour Syrup on Baklava

Chopped walnuts

Chopped almonds

In a large pot, heat the olive oil over medium heat. Add the whole chicken and sear it on all sides until golden brown, about 5-7 minutes.

Prepare the Chicken

Remove the chicken from the pot and set aside. In the same pot, add diced onion, chopped carrots, and chopped celery. Sauté for about 5 minutes until the vegetables start to soften.

Sauté Vegetables

Add minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.

Add Garlic

Return the chicken to the pot with the sautéed vegetables. Pour in the chicken broth, add salt, black pepper, and bay leaves. Bring to a boil.

Add Broth and Chicken

Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 45 minutes, or until the chicken is cooked through and tender.

Simmer

Carefully remove the chicken from the pot and let it cool. Once cooled, shred the chicken meat from the bones and discard the bones.

Remove Chicken

Add the egg noodles to the pot and cook according to package instructions, usually about 7-10 minutes.

Add Noodles

Return the shredded chicken to the pot. Stir in fresh parsley and adjust seasoning with more salt and pepper if necessary.

Combine Ingredients

Ladle the soup into bowls and serve hot. Enjoy your Grandma's Chicken Noodle Soup!

Chicken

Celery

Garlic

Chicken Broth

Egg Noodles

Black Pepper

Bay Leaves

Fresh Parsley

Olive Oil

Slice the large onion thinly. Heat a tablespoon of olive oil in a skillet over medium heat. Add the onions and cook, stirring occasionally, for about 20-25 minutes until they are soft and golden brown. Set aside.

Prepare the Caramelized Onions

In a bowl, season the ground beef with salt and pepper. Form the beef into two equal-sized patties. Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on one side, then flip them and place a slice of Gruyere cheese on each patty. Cook for another 4-5 minutes, or until the cheese is melted and the desired doneness is reached.

Form and Cook the Beef Patties

While the patties are cooking, lightly toast the brioche buns on the grill or in a toaster until golden brown. This adds flavor and prevents them from getting soggy.

Prepare the Brioche Buns

On the bottom half of each toasted brioche bun, place a generous handful of arugula. Add the cooked beef patty with melted Gruyere, followed by a scoop of caramelized onions. Top with the other half of the brioche bun and serve immediately.

Assemble the Burger

Ground beef

Gruyere cheese

Arugula

Brioche buns

In a small bowl, mix together the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper. This will be used to marinate the chicken.

Prepare the Marinade

Place the chicken breasts in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for best flavor.

Marinate the Chicken

Preheat a grill or grill pan over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

Grill the Chicken

While the chicken is grilling, wash and chop the fresh parsley. This will be used as a garnish.

Chop the Parsley

Once the chicken is cooked, remove it from the grill and let it rest for a few minutes. Slice the chicken, if desired, and sprinkle with chopped parsley before serving.

Chicken Breast

Lemon Juice

Dried Oregano

Gather all the ingredients for the BBQ burger. Finely slice the onion and set aside.

In a skillet over medium heat, add the bacon slices. Cook until crispy, about 4-5 minutes. Remove and drain on paper towels.

Cook the Bacon

In the same skillet with the bacon fat, add the sliced onion. Cook over medium-low heat, stirring occasionally, until the onions are golden brown and caramelized, about 10-15 minutes. Remove from heat and set aside.

Guinness

Mojito

Greek Baklava

Chicken Noodle Soup

Baklava

Grandma's Chicken Noodle Soup

Gruyere Burger*

Item 1

Bbq Burger Test Price 0

Classic Burger*

Item2

Aitem1

Puljene Paprike

Jagnjence

Krofna

Chicken Salad

Fish Salad

Caesar Salad

Pizza

Greek Salad

Sarma

Lepinja Sa Pretopom

Cevapcici

Pinot Grigio