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Recipes from Malwa, Portadown (2026)

15/06/2026

GREEN CREAM SOUP

Which soup with the quickest to
prepare?
In my opinion, it's cream soup.
I make one of the tasties with
three inexpensive vegetables.
30 minutes and it's ready.

I recommend it !!!

SERVINGS: 4
TIME:30 MINUTES
DIFFICULTY LEVEL: VERY EASY

INGREDIENTS:

1 leek
2 potatoes
2 tablespoons of butter
half a broccoli
1000 milliliters chicken or
vegetables stock
a pinch of ground nutmeg
a pinch of salt
a pinch of pepper

METHOD OF PREPARATION:

I peeled, chopped and sautéed
the leek and potatoes in butter.
I added the hot stock and broccoli
florets. I cooked everything until
the vegetables were tender.
I blended the contents of the pot
until smooth.
I seasoned the soup with salt,
pepper and nutmeg to taste.

The served the soup with my
favorite additions.

BON APPETIT !!!

14/06/2026

WONTON SOUP LIKE FROM
A CHINESE RESTAURANT

A simple and quick recipe for
homemade soup. This delicate
broth with wonton dumplings
stuffed with chicken is a real treat
for the palate.

SERVINGS: 4
TIME: 60-70 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

1000 milliliters of chicken stock,
cooked with chicken
500 milliliters water
2 cloves garlic
20 frozen wontons or other small
dumplings e.g. pielmieni
150-200 grams of sh*take
mushrooms
4 baby pak-choy cabbages
1 tablespoon of sesame oil
2 tablespoons of soy sauce
2 tablespoons of chopped chieves

METHOD OF PREPARATION:

I mixed the broth with water to
make the base for the wonton
soup. I added garlic, which
I pressed through a garlic press,
and brought to a boil. I added the
frozen dumplings, sliced
mushrooms, and cabbage to the
boiling broth.
I cooked for 15 minutes, or until
they float to the surface.

I seasoned the soup with sesame
oil and soy sauce.

I garnished each bowl of soup
with chopped chieves.

BON APPETIT !!!

12/06/2026

ORANGE YOGURT CAKE

A delicious cake made with
natural yogurt, orange liqueur,
and orange pulp. I tried recipe and
my family really liked it.

SERVINGS: 8
TIME: 80 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

340 grams flour
200 grams butter
250 milliliters of natural yogurt
4 eggs
200 grams sugar
2 oranges
4 tablespoons of orange liqueur
2 teaspoons baking powder
fat and flour for the baking tray

METHOD OF PREPARATION:

I poured boiling water over the
oranges and wiped them dry.
I grated some of the zest from
the fruit. I peeled the oranges,
removed the membrane, and cut
the pulp into small pieces. Cream
the butter with the sugar until
fluffy. I added the eggs one at
a time and mixed briefly. I stifted
the flour with the baking powder
and mixed everything together
briefly. I poured in the yogurt and
added the orange slices. I poured
in the liqueur and mixed quickly.

I greased the baking pan,
approximately 20×32 centimeters,
and dusted it with flour.

I poured in the batter and
smoothed it out with a spoon.
I baked for about 60 minutes
at 180°Celcius

After the cake had cooled,
I decorated it with grated orange
zest.

BON APPETIT !!!

11/06/2026

BROWNI CHEESECAKE WITH
CARAMEL-COATED PEANUTS

Classic cheesecake has many fans,
bur sometimes it's worth making
something a little more effective.
In this cake, a delicate cheesecake
base is tucked beneath a moist
browni base. This combination of
textures gives each bite a slightly.
different flavor.

SERVINGS: 6
TIME: 50+300 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

BROWNI BASE:

120 grams dark chocolate
100 grams butter
80 grams sugar
2 eggs
70 grams wheat flour
20 grams cocoa

CHEESE MASS:

1000 grams cheese from a bucket
250 milliliters Double Cream
100 grams powdered sugar
20 grams gelatin
100 milliliters hot water

FOR THE CARAMEL NUTS:

250 grams peanuts
180 grams sugar
30 grams butter

METHOD OF PREPARATION:

Melt the butter and chocolate and
let it cool slightly. Add the sugar
and eggs and mix thoroughly. Add
the flour and cocoa and mix only
until combined. I poured the
mixture into a 24-centimeter
diameter square pan lined with
baking paper. I baked it for
20 minutes at 175°Celcius.

After baking, I let it cool
completely. I dissolved the gelatin
in hot water and set aside to cool
slightly. I mixed the cheese from
the bucket with powdered sugar.
I whipped the cream until fluffy
and gently folded it into the
cheese mixture. Then, in a thin
stream, I poured the gelatin and
mixed thoroughly. I spread the
cheese mixture onto the cooled
browni base and leveled the
surface. I placed the pan with the
cake in the refrigerator for 300
minutes. It should set completely.
Meanwhile, I poured the sugar
into a large frying pan and heated
until a golden caramel was
formed. I added the butter and
stirred vigorously. I added the
peanuts and stirred until they
were evenly coated with caramel.
I spread the slightly cooled
peanuts over the chilled
cheesecake.
I then refrigerated the cake for
about 55-60 minutes to allow the
top layer to stabilize before
slicing.

BON APPETIT !!!

07/06/2026

RASPBERRY MIST CAKE

Sometimes I like to make a quick,
small cake for coffee, and then
the recipe for raspberry mist cake
comes to mind.
I made my quick raspberry cake
in a small ovenproof dish lined
with baking paper, but of course
you can increase the amount of
ingredients and make it in a large
pan.

A very easy to prepare, impressive
and delicious cake.

I recommend!!!

SERVINGS: 6
TIME: 50-60 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

about 30 biscuits
a few tablespoons of milk
100 grams raspberries
2 tablespoons sugar
130 grams Mascarpone
200 milliliters of Double Cream
3 tablespoons powdered sugar
100 grams white chocolate
60 milliliters of Double Cream

METHOD OF PREPARATION:

Place the rasberries in a saucepan,
add the sugar, and bring to a boil.
Cook for a moment, stirring
frequently, until the fruit releases
its juices. After the raspberries
cooled, I strained them through
a sieve to remove to seeds.

Line a 21×16 baking pan with
baking paper and arrange the first
layer of biscuits on it, lightly
brushing them with milk.
I whipped the cream with the
Mascarpone and powdered sugar
until thick. I spread a first layer
of cream over the biscuits and
smoothed it out. I made dollops
of raspberry sauce on the cream.
Using a skewer or toothpick,
I gently swirled the cream and
creating swirls again. I covered
it with a third layer of biscuits.
I heated the Double Cream in
a pot, added the broken chocolate
stirred until melted, and set aside
to cool. After cooling,I spread the
icing evenly over the cake. I made
dollops of the remaining
raspberry sauce on the chocolate.
I spread the sauce with
a toothpick and created patterns.

I then refrigerated the cake
overnight to allow the biscuits
to soften.

BON APPETIT !!!

06/06/2026

CHOCOLATE CAKE

This cake looks impressive, but it
doesn't require many hours in the
kitchen. Chocolate cake with
vanilla pudding meets several
requirements: it's soft, sweet,
creamy, and very easy to prepare.

SERVINGS: 8-10
TIME: 60 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

200 grams dark chocolate
150 grams cane sugar
150 grams butter
100 grams all-purpose flour
3 eggs
1 teaspoon baking powder
a pinch of salt

PUDDING MIX:

750 milliliters milk
2 packages of sugar-free vanilla
pudding
2 tablespoons sugar

METHOD OF PREPARATION:

Place the diced butter in
a saucepan and heat until melted.
Add a broken chocolate, stirring
until melted and combined with
the butter. I removed the
saucepan from the heat and set
aside to cool.

I prepared the pudding:

I poured the custard powder into
half the milk and stirred it in.
I poured the remaining milk into
a clean saucepan and brought it
to a boil. I poured in the mixed
pudding and added the sugar.
I cooked until the mixture
thickened, stirring constantly.
I recommend the saucepan from
the heat and let it to cool.
I cracked the eggs into the
chocolate mixture, added the
sugar, and mixed it together.
I gradually added the flour, baking
powder, and a pinch of salt.
I mixed until a smooth dough
formed. I placed half the
chocolate batter in a square
baking pan lined with baking
paper. I spread the pudding and
a second layer of chocolate batter
on top.

I preheated the square baking pan
to 170°Celcius and baked for
40 minutes.

After this time, I took the baking
tray out of the oven and left it to
cool.

BON APPETIT !!!

04/06/2026

NO-BAKE DESSERT WITH
COOKIES AND YOGURT

A quick dessert you can prepare
in the evening and enjoy in the
morning.
I recommend it !!!

SERVINGS: 1
TIME: 2 MINUTES
DIFFICULTY LEVEL: VERY EASY

INGREDIENTS:

200 grams of thick Greek yogurt
6-8 thin spices cookies(speculous)

METHOD OF PREPARATION:

Place the Greek yogurt in a small
bowl or cup. I inserted the cookies
vertically into the yogurt, leaving
a little space between them.
I covered the bowl with a cloth and
refrigerated it overnight.

I ate it with gusto in the morning.

BON APPETIT !!!

01/06/2026

CHOCOLATE RICE DESSERT

This chocolate dessert is unrivaled
and takes just minutes to make.

SERVINGS: 2
TIME: 10 MINUTES
DIFFICULTY LEVEL: VERY EASY

INGREDIENTS:

1 bag of cooked rice
1 bar of dark chocolate
2 tablespoons of butter
3 tablespoons of powdered sugar

FOR DECORATION:

1 tablespoon of cocoa

METHOD OF PREPARATION:

I broke the chocolate into smaller
pieces and warmed it in
a saucepan with butter. I added
powdered sugar and mixed.
I added the cooked rice and
blended everything until smooth.

I poured the mixture into glasses.
Before serving, I dusted the
desserts with dark cocoa.

BON APPETIT !!!

31/05/2026

LEMON POSSET

This name refers to a classic
British dessert, eaten with
a spoon and served in glasses
or bowls. It has a refreshing,
luxurious flavor and a smooth,
slightly stiff consistency.

SERVINGS: 4
TIME: ABOUT 320 MINUTES
DIFFICULTY LEVEL: VERY EASY

INGREDIENTS:

500 milliliters of Double Cream
150 grams of sugar
2 large lemons ( 75 milliliters
lemon juice )

METHOD OF PREPARATION:

I zested the lemons, placed them
in a small bowl, covered them with
plastic wrap, and refrigerated
them. I squeezed the juice and
strained it through a fine-mesh
sieve. I poured the cream into
a saucepan, added the sugar, and
stirred until it began to boil.
I cooked for 3 minutes on the
lowest heat setting, then removed
the saucepan from the heat.
I added the lemon juice and
stirred until the mixture
thickened.
I set the cream aside for 12-15
minutes and then poured it into
four bowls. Once it has cooled,
I refrigerated it for 4-5 hours,
preferably overnight.

I served the dessert sprinkled with
grated lemon zest.

BON APPETIT !!!

30/05/2026

LAYERED COCOA-COCONUT
DESSERT

I make this quick, creamy dessert
in 10 minutes with ready-made
ingredients. I always have coconut
yogurt and cookies at home, so
it's a dessert in the making.

SERVINGS: 6
TIME: 10 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

600 grams of natural coconut
yogurt ( 4 cups )
3 squares of dark chocolate
150 grams of sugar-free cocoa
cookies
1 tablespoon of dark cocoa
3 tablespoons of coconut oil
3 tablespoons of coconut water
or plant-based drink

METHOD OF PREPARATION:

I melted the coconut oil in a
saucepan. I finely crushed the
cookies in the bowl, combined
them with the cocoa powder,
and added the oil. I mixed
thoroughly, then added a spoonful
of the liquid at a time to create
moist crumbs.

I set out 6 cups on the table.
I added a heaping spoonful
of yogurt to each one. I sprinkled
half of the cookies on top,
covered them with another dollop
of yogurt, sprinkled the cookies.
on top, and finally topped them
with a final dollop of yogurt.

Before serving, I sprinkled the
dessert with finely grated
chocolate.

BON APPETIT !!!

Recipes from Malwa

15/06/2026

14/06/2026

12/06/2026

11/06/2026

07/06/2026

06/06/2026

04/06/2026

01/06/2026

31/05/2026

30/05/2026

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