Fried calamari


- 1.5 kg squid
- 250 ml oil
- 150 g flour
- 2 lemons
- salt, pepper


1. Vlean the squid, rub with salt and let stand for fifteen minutes
2. Rinse the calamari with salt and dry cut into ring
3. Toss calamari in flour and dip in hot oil as will become golden brown remove from pan.
4. Serve hot topped with slices of lemon pepper.

Horatiki (Greek salad)


- 3 tomatoes
- 1 cucumber
- 1 onion
- 2 green peppers
- 200 grams of black olives (15 pieces)
- 180 feta cheese
- 100 ml olive oil
- 2 tablespoons wine vinegar
- salt, pepper, oregano


1. Tomato, cucumber, onions and peppers - cut into slices
2. Put into a bowl and season with salt, pepper and oregano. Add olives and mix.
3. Cheese cut into small cubes and add to salads, whole and drizzle with vinegar, and cool.

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Alsatian bread with sunflower seeds

-1 ¾ cup lukewarm water
-1 teaspoon dry yeast
- 1 tablespoon sugar
- 1 ½ teaspoons salt
- 2 cups flour
- 2 cups whole-wheat flour
- ¾ cup sunflower seeds
- 4 tablespoons sunflower oil or other

On top:
- 1 beaten egg
- poppy seeds for sprinkling

Pour water into a large bowl, add yeast, sugar and gently stir until yeast is dissolved.Pour flour and 1 cup wholemeal flour - stir briefly with a spoon.
Then cover and leave for about 30 minutes.
After this time, add the sunflower oil and salt - stir.
Stirring constantly Gradually add the remaining cup of wholemeal flour until a soft dough.Then put the dough on pastry board and knead until smooth and elastic (about 8 minutes).

The kneaded dough translate to slightly oiled bowl, cover tightly in plastic foil and leave to rise until doubled in size - about 1 ½ hours.
When dough lightly press (degassed) and let it rest, about 10 minutes.
During this time, spread with butter circular form (eg Cake stand) with a diameter of 20 cm.Turn onto a pastry board, divided into three equal parts. On the one formed a slightly flattened ball and place it inside the mold. Any remainder divided into three equal parts (for a total of 6) and put them at equal intervals around the center.

Cover with a cloth and leave until doubled in volume, about 45 minutes.
Spread lightly broken egg, sprinkle with a fairly abundant measure poppy.
Bake at 190 ° C until it is nicely zrumieniony - about 40 minutes.

Galettes sucrees - Arabian gingerbread


- 4 eggs
- 3 / 4 cups sugar
- 1 / 2 cups oil
- 3 szklanjki wholemeal flour (whole wheat flour gave)
- 2 teaspoons baking powder (I gave a l.)
- 0.5 tsp cinnamon
- 0.5 teaspoon salt
- 0.5 cup pitted dates
- 0.5 cups of almonds
- 0.5 cup walnuts
- 0.5 cup dried apricots
- sesame seeds for sprinkling top caisteczek


Whip 3 eggs with sugar, add oil, flour, powder and cunamonem and finally the chopped nuts and raisins.
Turn onto pastry board. Podzilić into two parts, each formed and become shaft length of 35 cm and a thickness of 5 cm.
Place two rolls on parchment paper, leaving a 2-3 cm gap between them.
Beaten egg and smear the top of each shaft and then sprinkle with sesame seeds.
Bake for 20 minutes. on the middle level of oven at 175 degrees C.
Let stand for 5 minutes to cool, then cut into 2 cm pieces gruboiści.
Re-arrange on a baking tray and bake for another 15 min. at the same temperature.

Bloomer - English wheat bread

- 675 g white bread flour (I gave the cake)
- 2 teaspoons salt
- 15 g fresh yeast (added 2 teaspoons dried)
- 430 ml water

To grease:
- ½ teaspoon salt
- 2 tablespoons water


Sift the flour with salt into a large bowl.
In the middle to make a recess, pour the dissolved yeast, half a glass of water and more water.
Stir from the middle, so that the flour gradually domieszywać.
When the components already well link up, put the dough on a lightly floured pastry board sprinkled and knead for at least 10 minutes.
Put it into a lightly oiled bowl, cover with foil and leave in a cool place (1915 to 1918 º C.) for 5 - 6 hours or until double in volume.

Put the dough on pastry board ponowinie and knead quite vigorously for 5 minutes.
Again, put it into a bowl and leave covered with foil for another 2 hours or longer (at the same temperature.)

Once again put on the pastry board and knead again.
Leave the dough for 5 minutes to "rest," and then roll in the shape of a rectangle with a thickness of about 2.5 cm and rolled along the longer side.
Formed loaf should be about 33 cm long and 13 cm wide.
Lay it on floured pastry board, symphysis to the top, cover and leave for 15 minutes.
Turn and transfer to lightly greased baking tray.
The sides and tuck the ends underneath and on top to make 6 transverse incisions.
Cover and leave to rise in a warm place for 10 minutes.
During this time, preheat the oven to 230 º C. Temperature

Water mixed with salt, coat with the risen loaf sprinkled with poppy seeds and, if necessary. Preheat the oven sprinkled with water and immediately put the bread baking for 20 minutes, after which the lower the temperature to 200 º C. and bake 25 more minutes, until golden brown.

Chicken roulade stuffed with sun-dried tomatoes and cheese

Ingredients for 4 people:

- a large double chicken breast
- a small jar of sun dried tomatoes
- 100 g cheese
- 1 small leek
- 4 cloves garlic
- salt, pepper, vegeta
- fresh basil
- flour, egg and bread crumbs to the batter

Wash chicken breast, split into 4 parts and pestle to break as the chops.
Sprinkle with salt, pepper, Vegeta.
Dried tomatoes out of oil, drain, cut into strips and put more into a bowl.
Leek cut into rings, cut into cubes garlic, grate cheese.
Season with salt, pepper and herbs to taste.
All the ingredients for the filling mix together and put on the steaks.
How to wrap the rolls, coat with flour, egg and breadcrumbs and fry in hot oil until golden brown on all sides.

Spaghetti Bolognese

The following recipe for an interesting and tasty Spaghetti Bolognese.


40dag spaghetti (I recommend multigrain pasta)
Small tomato
30dag minced
cup broth
garlic clove
small carrot
½ celery
20dag mushrooms


Peel vegetables, clean, cut into small cubes. Mushrooms cut into slices.
On the oil zeszklij garlic and onion. Add carrots, mushrooms, celery and fry about 4 minutes. Add meat and cook. Stir in tomato concentrate, pour broth. Cover and simmer about 10 minutes. Meanwhile, cook pasta. Drain well, put up a big dish. Spread the topping, sprinkle with parmesan cheese.