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Recipes from Malwa, Portadown (2026)

22/10/2026

RICE SOUP JUST LIKE GRANDMA
USED TO MAKE

A light and delicate option for
an everyday meal. Made with
a base of broth and vegetables,
with the addition of rice, it is easy
to digest and very versatile.
It's mild flavor makes it a hit with
both children and adults.

This soup is perfect for any time
of the year.

SERVINGS: 4
TIME: 55 MINUTES
DIFFICULTY LEVEL: VERY EASY

INGREDIENTS:

1500 milliliters of chicken broth
100 grams of rice
2 potatoes
1 carrot
1 parsley root
a piece of celery root
a small onion
1 tablespoon of butter
a pinch of salt
a pinch of pepper
a few springs of fresh parsley

METHOD OF PREPARATION:

I rinsed the rice under running
water to remove excess starch.
I peeled the potatoes, carrot,
parsley root and celery root, then
diced them finely; I also finely
chopped the onion. I melted the
butter in a pot and sautéed the
onion until transculent. I added
the diced vegetables and poured
in the broth. I added the rice and
simmered everything over low
heat for about 20 minutes, until
the vegetables and rice were
tender. Finnaly, I seasoned the
soup with salt and pepper, and
sprinkled it with fresh parsley
before serving.

BON APPETIT !!!

19/10/2026

CREAMY PUMPKIN SOUP

I love this healthy, seasonal soup.
It's nutritious, delicious and quick
to prepare.

SERVINGS: 6
TIME: 45-60 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

700 grams Hokkaido pumpkin
300 grams potatoes
1 onion
1 garlic clove
2 tablespoons butter
800 milliliters of broth ( or water )
a pinch of chilli
a pinch of ground ginger
two pinches of salt
a pinch of pepper

METHOD OF PREPARATION:

Peel and wash the pumpkin,
remove the seeds and cut the
flesh into pieces. Peel and chop
the onion and garlic. Peel the
potatoes, rinse them under
running water, and dice them.
Melt the butter in a pot. Add the
pumpkin, potatoes, onion and
garlic. Sauté them briefly, then
cover and simmer over low heat
for about 15-17 minutes. Pour
the hot broth over the softened
vegetables. Cook for another
10 minutes. Season with salt,
pepper, ginger and chilli.

Blend the soup until smooth and
creamy.

Serve with a dollop of sour cream
and mini-croutons, and sprinkle
each bowl with pumpkin seeds.

BON APPETIT !!!

18/10/2026

MINI PORK LOIN ROULADES
WITH POTATOES

Pork loin roulades filled with
ham and cheese, roasted
alongside potato wedges.

SERVINGS: 4
TIME: 70-80 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

FOR THE ROULADES:

800 grams boneless pork loin
120 grams ham
120 grams Gouda cheese
a pinch of salt
a pinch of pepper

FOR ROASTING:

800-1000 grams potatoes
1 red pepper
1 yellow pepper
30 milliliters of oil
1 teaspoon sweet paprika
1 teaspoon thyme
a pinch of salt
a pinch of pepper

METHOD OF PREPARATION:

Slice the pork loin into 12 thin
pieces and gently pound them
with a meat mallet. Season meat
with salt and pepper, place
a portion of ham and cheese
on each piece, and roll them up
tightly.
Peel the potatoes and cut
them into wedges; cut the bell
peppers into large pieces.
In a bowl, toss the vegetables with
the oil, sweet paprica, thyme, salt,
pepper.
Spread the mixture evenly in
a baking dish.
Arrange the roulades among the
vegetables and place in an oven
preheated to 190°Celcius.
Roast for about 40-45 minutes,
until the potatoes are tender and
the meat and vegetables are
nicely browned.

BON APPETIT !!!

09/10/2026

OVEN-BAKED CHICKEN FILLETS

Tired of boring chicken fillets?
It's time to give them a new lease
on life in the oven.
This recipe is a culinary
transformation - chicken breasts
go into the oven alongside
colorful vegetables and a
generous helping of grated
cheese.
For result?
See for yourself.

SERVINGS: 4
TIME: 50-60 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

500 grams of chicken fillets
100 grams grated yellow cheese
3 mushrooms
1 small onion
0,5 red bell pepper
4 tablespoons ketchup
3 tablespoons canned corn
1 teaspoon sweet paprika
1 teaspoon granulated garlic
1 teaspoon of Herbes de Provence
pinch of salt
pinch of pepper

METHOD OF PREPARATION:

I lightly pounded the chicken
fillets to flatten them slightly.
I placed them on a baking sheet
lined with parchment paper.
I seasoned them with salt, pepper,
sweet paprika and garlic powder.
I sliced the onion into thin strips,
the bell pepper into strips, and
the mushrooms into slices.
I spread ketchup over each fillet
and topped them with the onion
strips, red pepper, corn and
mushrooms, then sprinkled
everything with the grated
chesse.

I placed the baking sheet in an
oven preheated to 180°Celcius
and baked for about 40 minutes,
until the cheese melted and
turned golden brown.

I served the dish with potatoes,
pasta, a colorful salad or crunchy
slaw.

BON APPETIT !!!

04/10/2026

PO***CK IN DILL SAUCE

Delicate fish enveloped in
a creamy dill sauce.

SERVINGS: 2-3
TIME: 50 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

400 - 500 grams po***ck
pinch of salt
pinch of pepper
250 milliliters vegetable broth
100 milliliters Double Cream
1 bunch of dill
juice of half a lemon
1 tablespoons butter
pinch of salt
pinch of pepper
pinch of nutmeg

METHOD OF PREPARATION:

I rinsed the po***ck fillets, patted
them very dry with a paper towel,
drizzled them with lemon juice,
and seasoned both sides with salt
and pepper. In a deep skillet,
I melted the butter, poured in the
broth and brought in to a boil.
I added the seasoned fillets,
covered the pan, reduced the
heat, and simmered gently for
10 minutes until the fish was
tender.

Next, I stirred the cream with
a few spoonfuls of the hot broth
from the pan before adding it to
the skillet; I then added the
chopped dill, a pinch of nutmeg
and - if needed - salt and pepper
to taste.

I cooked the mixture uncovered
over low heat for another
2 minutes until the sauce
thickened.

I served it with whole boiled
potatoes.

BON APPETIT !!!

02/10/2026

PLUM-FILLED COTTAGE CHEESE
DUMPLINGS

I love these kinds of dumplings
and always make them when they
are in season. These dumplings
are a dish that will steal your
heart - give them a try.

They are very quick and easy to
prepare.

SERVINGS: 3-4
TIME: 45-60 MINUTES
DIFFICULTY LEVEL: VERY EASY

INGREDIENTS:

500 grams semi-fat cottage
chesse
1 egg
120 grams cake flour
30 grams patato starch
1 pinch of salt
1 tablespoon of sugar

ADDITIONALLY:

19 - 20 plums
4 teaspoons of sugar
a half teaspoon of cinnamon
50 grams of butter
30 grams of breadcrumbs
1 tablespoon of sugar
cinnamon for sprinkling

METHOD OF PREPARATION:

I pressed the cottage chesse
through a ricer, then added the
egg, wheat flour, potato starch,
salt and sugar. I combined all
the ingredients into a smooth
mixture.
I pitted the plums. I mixed the
sugar with cinnamon and placed
half a teaspoon of this mixture
inside each plums.

I greased my hands with oil. I tore
off pieces of the chesse mixture,
rolled them into balls, flattened
each one, and placed a plum in
the center. I sealed the dough
around the plum to form round
dumplings and coated them in
flour.
I brough in water with a pinch
of salt to a boil in a large pot.

I dropped the dumplings into the
water and cooked them for
3 minutes after they floated to
the surface.

I arraged the finished dumplings
on plates. I melted butter in a pan
and added the breadcrumbs and
the remaining sugar. I sautèed the
mixture briefly and poured it over
the dumplings.

Finally, I sprinkled them with
cinnamon.

BON APPETIT !!!

30/09/2026

RUSSIAN STYLE PATTIES

I don't make dumplings with
potatoes and cottage chesse
anymore; these patties are
quicker and better.

SERVINGS: 4
TIME: 40-50 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

300 grams cottage chesse
300 grams boiled potatoes
1 egg
a heaping tablespoon of butter
1 tablespoon chopped chieves
1 onion
a pinch of salt
a pinch of pepper
breadcrumbs for coating
oil for frying

METHOD OF PREPARATION:

Finely chop the onion and fry it in
butter until it begins to carmelize,
then let it cool. Mash the potatoes
with the cheese, add the egg,
onion, and chives, season with salt
and pepper, and mix everything
into a ball.

Shape the mixture into patties
and coat them in breadcrumbs.
Fry in oil on both sides until nicely
golden brown.

BON APPETIT !!!

26/09/2026

PUMPKIN CHEESCAKE WITH OREO

Delicate, velvety and melt-in-your-
mouth, cheesecake with pumpkin,
on an Oreo cookie base and
covered with a delicious chocolate
glaze, is a fantastic cake that is
hard to resisist.

SERVINGS: 8-10
TIME: 160-180 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

300 grams of pumpkin purèe
1000 grams of cheesecake
3 eggs
250 grams of Mascarpone
200 grams of sugar
1 tablespoon of vanilla sugar
2 tablespoon potato starch
1 packet vanilla pudding ( 40 gram )
300 grams Oreo cookies
60 grams of butter

ADDITIONALLY:

30 grams milk chocolate
30 grams dark chocolate
80 milliliters of milk

METHOD OF PREPARATION:

I sliced the pumpkin, removed the
seeds, placed the pieces in
a baking dish, covered them with
aluminium foil, and baked them in
an oven preheated to 180°Celcius
for about 60 minutes, until soft.
I left the roasted pumpkin cool,
peeled off the skin and blended it
into a smooth purèe. Next, I finely
ground Oreo cookies into crumbs.
I added the melted butter and
mixed again. I pressed this mixture
onto the bottom and up sides of a
springforrm pan. I blended the
pumpkin purèe with the
cheesecake and mascarpone.
I added the sugar, vanilla sugar,
potato starch, pudding powder,
and eggs, then mixed everything
thoroughly. I transferred the
cheesecake mixture into
a springform pan lined with
crushed cookies.

I placed it in an oven preheated to
180°Celcius and baked it for about
60 minutes.

After baking, I let it cool in the
oven with the door slightly ajar.

Once cooled, I removed the pan
ring and placed the cake in the
refrigerator. I melted both types
of chocolate in a small saucepan
with the milk, stirring constantly.
Once the glaze was ready, I poured
it over the top of the cheesecake.

BON APPETIT !!!

16/09/2026

PLUM CAKE WITH PUDDING MIX

I found the simplest recipe for
a wonderfully soft plum cake.
Feel free to give it a try.

SERVINGS: 12
TIME: 60-70 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

250 grams of wheat flour
3 packets of sugar-free vanilla
pudding mix
4 eggs
250 milliliters of oil
150 grams of sugar
2 teaspoons baking powder
700 grams of pitted plums
pinch of salt
butter for greasing the pan
breadcrumbs for coating the pan

METHOD OF PREPARATION:

I washed the fruit, cut the plums
in half, and removed the pits.
I mixed the flour with the pudding
mix baking powder. In a separate
bowl, I beat the eggs with
the sugar, added the oil and mixed
until combined. I added the dry
ingredients and mixed briefly -
just until the batter was smooth.

I greased the bottom and sides
of a 24×26 baking tray with butter
and coated it with breadcrumbs.
I poured the batter into the
baking tray and smoothed the
top. I arranged the plums on the
cake, cut-side up, pressing them
gently into the batter.

I baked it for about 50 minutes
in an oven preheated to
180°Celcius.

After baking, I removed it from
the oven and let it cool.

BON APPETIT !!!

10/09/2026

APPLE-PUDDING CAKE

I put apples into hot pudding and
it turns out a delicious, velvety
cake.

SERVINGS: 12
TIME: 120 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

250 gram of wheat flour
125 gram of cold butter
70 gram of sugar
1 egg
1 teaspoon of baking powder
1 pinch of salt

APPLE PUDDING FILLING:

1000 gram of tart apples
500 milliliters of milk
2 packages of sugar-free vanillia
pudding
4 tablespoons of sugar
1 teaspoon of vanillia extract
juice of half a lemon
half a teaspoon of cinnamon

FOR DECORATION:

caramel mousse
powdered sugar
mint leaves

METHOD OF PREPARATION:

I mixed the flour with the baking
powder, salt and sugar. I added
cold chopped butter, an egg, and
quickly kneaded the dough.
Wrapped it in foil and refrigerated
for 30 minutes. I peeled, core
and chopped the apples into small
pieces. I drizzled them with lemon
juice and mixed them with
cinnamon. I dissolved both
pudding powders with in 100
milliliters of milk, then boiled the
remaining milk with sugar and
vanilla sugar. I poured the
crumbled pudding into the boiling
milk and stirred vigorously until
a thick cream formed. I removed
the saucepan from the heat and
immediately added the chopped
apples to the hot pudding
mixture, mixing gently.
I lined a 24×26 cm springform pan
with baking paper. Lined the base
and sides with pastry, about 4 cm
high. I poured the hot pudding
mixture with apples onto the
shortcrust pastry base and
smoothed the top.

I baked it in an oven preheated
to 180°Celcius for about
60 minutes, until the edges were
nicely browned.

After baking and cooling,
I refrigerated the cake for
240 minutes.

Before serving, I dusted the top
with powdered sugar, spread
a thin layer of warmed caramel
sauce, and garnished it with fresh
mint leaves.

BON APPETIT !!!

Recipes from Malwa

22/10/2026

19/10/2026

18/10/2026

09/10/2026

04/10/2026

02/10/2026

30/09/2026

26/09/2026

16/09/2026

10/09/2026

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