Recipes from Malwa

Recipes from Malwa Malva bakes and cooking

SHORTCRUST CAKE WITH PLUM BUTTER A shortcrust cake with plum butter is a hallmark of autumn...
05/09/2026

SHORTCRUST CAKE WITH
PLUM BUTTER


A shortcrust cake with plum
butter is a hallmark of autumn,
but it's a treat for any time of
year. The flavor of ripe plums,
captured in a jar, lets you enjoy
this delicious bake all winter long.

SERVINGS: 6-8
TIME: 35-40 MINUTES
DIFFICULT LEVEL: VERY EASY

INGREDIENTS:

350 gram wheat flour
200 gram butter
120 gram powdered sugar
3 egg yolks
1 egg white
1 teaspoon vanilla sugar
half teaspoon baking powder
pinch teaspoon of salt
1 jar plum butter
powdered sugar for dusting

METHOD OF PREPARATION:

Finely chop the flour together
with the sugar, butter, baking
powder and salt. Add the egg
yolks and egg white, then quickly
knead the mixture into a dough.
place the prepared dough in the
freezer for 30 minutes. Divide
the chilled, firm dough unevenly:
roll out two-thirds to form the
base of a round pan, and reserve
the remaining third for
decorations. Roll out the larger
piece of dough and line the pan
with it.
Spread a generous layer of plum
butter over the base. Use the
remaining dough to create
decorations and arrange them
on top of the plum butter.

Bake for 30 minutes at
180°Celcius.

Once baked and removed from
the oven, dust with powdered
sugar.

BON APPETIT !!!

PLUM CAKE A soft yogurt-based cake paired with juicy plums makes for a simple homemade treat. Just a few ing...
02/09/2026

PLUM CAKE

A soft yogurt-based cake paired
with juicy plums makes for
a simple homemade treat. Just
a few ingredients are all you need
to create a cake bursting with
fruity flavor.

A simple cake featuring moist
fruit and a tender crumb.

SERVINGS: 12
TIME: 60 MINUTES
DIFFICULTY LEVEL: VERY EASY

INGREDIENTS:

3 eggs
150 gram sugar
150 gram plain yogurt
100 milliliters oil
250 gram wheat flour
2 teaspoons of baking powder
500 grams of plums
powdered sugar for dusting

METHOD OF PREPARATION:

Crack the eggs into a mixing bowl
and beat with the sugar until the
mixture is pale and fluffy. Add the
yogurt and oil, then mix well.
Combine the flour and baking
powder, add to the wet
ingredients, and mix just until
combined.

Line a square baking pan with
parchment paper and pour in
the batter.

Wash and dry the plums, cut them
in half, and remove the pits.
Arrange the plums cut-side up
and press them lightly into
the batter.

Place the pan in an oven
preheated to 180°Celcius and
bake for 45 minutes. Towards the
end of baking, insert a toothpick
into the center of the cake,
avoiding the plums, to check for
doneness.
Remove from the oven and set
aside to cool.

BON APPETIT !!!

MUSTARD SOUP WITH EGG Mustard soup with hard-boiled eggs is an incredibly delicious soup. The recipe is super si...
21/06/2026

MUSTARD SOUP WITH EGG

Mustard soup with hard-boiled
eggs is an incredibly delicious
soup. The recipe is super simple.
I cooked everything in one pot.

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

INGREDIENTS:

1200-1300 milliliters water
500 grams of potatoes
1 large carrot
piece of leek
piece of celery
a medium parsley root
250 grams of raw bacon
100 milliliters Double Cream
50 grams each of 3 different
mustards
a flat tablespoons of pepper
a flat teaspoons of salt
a full tablespoon of marjoram

SERVINGS SUGGESTION:

two hard-boiled eggs halves
some chopped chives or parsley

METHOD OF PREPARATION:

I peeled, rinsed and grated the
vegetables on a large-hole grater,
except the potatoes and leek.
I poured 1250-1300 milliliters
of water into the pot.
After a while, I added a flat
teaspoon of salt and pepper.
I covered the pot, brought the
soup to a boil, and simmered for
15-20 minutes, until the
vegetables were almost tender.
After this time, I added 250 grams
of raw, smoked bacon, which I cut
into slices. I covered the pot again
and simmered everything for 15
minutes on the lowest heat
setting. After this time, I fished
out the bacon slices and set them
aside of separate plate. I poured
100 milliliters of Double Cream
into the pot, added a tablespoon
of marjoram, which I had
previously torn apart with my
fingers, and three different
mustards. I stirred the contents
of the pot, brought it to a boil,
and immediately removed it from
the heat.

After cooling slightly, I blended
the soup until smooth.

I served the creamy mustards
soup with the reserved bacon
slices, hard-boiled eggs, dill and
a bit of French mustard.

Served with slices of fresh bread.

BON APPETIT !!!

CAULIFLOWER SOUP Cauliflower soup tastes amazing. I got the recipe from my mom, and her secret is the broth. It...
19/06/2026

CAULIFLOWER SOUP

Cauliflower soup tastes amazing.
I got the recipe from my mom,
and her secret is the broth. It is
light and full of vegetables, which
ensures a long filling of satiety.

SERVINGS: 4
TIME: 125-130 MINUTES
DIFFICULTY LEVEL: EASY

INGREDIENTS:

FOR THE VEGETABLE BROTH:

2000 milliliters of water
2 large carrots
2 large parsley roots
1 large celery
2 large onions
2 cloves of garlic
2 springs of celery
1 bunch of parsley
white part of a leek
1 teaspoon of peppercorns
2 allspice berries
2 bay leaves
3 tablespoons of olive oil
1 teaspoon of salt

FOR THE CAULIFLOWER SOUP:

1 medium cauliflower
250 milliliters of milk
3 tablespoons of cream
1 bunch of dill
a pinch of salt
a pinch of pepper

METHOD OF PREPARATION:

I washed and peeled the carrots,
parsnips and celery. I cut the
vegetables into smaller pieces.
I halved the leek lengthwise,
washed it, and then cut it into
smaller pieces. I peeled and
quartered the onion. I lightly
crushed the unpeeled garlic with
a knife handle, and washed the
parsley and celery.

I placed the carrots, parsnips,
celery root, celery stalk, leek,
onion, garlic, bay leaves, allspice
and peppercorns in a bowl.
I drizzled 3 tablespoons olive oil
over the vegetables and spices
and mixed them together.
Transfer to an oven-safe dish and
sprinkle with salt.
I baked for 35 minutes in an oven
200°Celcius, top and bottom heat,
uncovered, and without
convection. After baking,
I transferred the contents of the
dish to a pot. I poured cold water
over the pot and brought it to
a boil over high heat. Reduced the
heat, covered it, and simmered
the broth for about 30 minutes
over low heat. 10 minutes before
the end of the cooking time,
I added chopped dill. I strained
the broth through a sieve and left
the carrots, parsley and celery to
cool. Then I cut the cauliflower
into florets, washed them under
running water, and transferred
them to a pot. I poured in milk
and added warm water - the water
and milk should cover the
cauliflower. I cooked the
cauliflower over medium heat
for 5 minutes; it should be
al-dente. I drined the cooked
cauliflower in a sieve. I returned
half of the cooked cauliflower to
the pot, poured in the warm broth
and added half of the reserved
carrots, parsley and celery.
I brought the soup to the boil and
then blended it. I added the
cauliflower florets and mixed
them in.
I seasoned with salt and pepper
to taste.

Finnaly, I stirred the cream into
a ladle of hot soup, added it to
the pot, and mixed it in.
I cooked for another minute.

BON APPETIT !!!

YOUNG CABBAGE SOUP This soup doesn't need cream, it's lighter and tastes better. SERVINGS: 4 TIME: 45-60 MINU...
18/06/2026

YOUNG CABBAGE SOUP

This soup doesn't need cream, it's
lighter and tastes better.

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

INGREDIENTS:

1 small young cabbage
1 small onion
1-2 carrots
1000 milliliters light chicken or
vegetables broth
2-3 tablespoons butter
1 bunch of dill
a pinch of salt
a pinch of freshly ground pepper
1 small potato
a few drops of lemon juice

METHOD OF PREPARATION:

I shredded the cabbage quite
finely, but not to thinly - this way,
it will retain its texture after
cooking and won't fall apart
completely. I chopped the onion
very finely. Melt the butter in a pot
and add the onion. I heated it over
low heat until it softened and
transculent. When the onion was
cooked, I added the cabbage and
simmered everything briefly.
I added the broth, just enough to
cover the ingredients.

Near the end of cooking, I added
the chopped dill and seasoned
with salt, pepper and lemon juice.

BON APPETIT !!!

GREEN CREAM SOUP Which soup with the quickest to prepare? In my opinion, it's cream soup. I make one of the ...
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 !!!

WONTON SOUP LIKE FROM A CHINESE RESTAURANT A simple and quick recipe for homemade soup. This delicate brot...
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 !!!

ORANGE YOGURT CAKE A delicious cake made with natural yogurt, orange liqueur, and orange pulp. I tried recipe a...
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 !!!

BROWNI CHEESECAKE WITH CARAMEL-COATED PEANUTS Classic cheesecake has many fans, bur sometimes it's worth making...
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 !!!

RASPBERRY MIST CAKE Sometimes I like to make a quick, small cake for coffee, and then the recipe for raspberry ...
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 !!!

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