A classic recipe for hearty lentil soup, as one appreciates in Frankfurt. Do you know that LENTILS are a very good source of cholesterol-lowering fiber. No?! me either 😛 Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Thats what research studies have shown and I have read! Lentils give us energy to burn while stabilizing blood sugar too. This is good for those who are suffering from diabetes like me.


This was dinner last night, during lunch hubby and I we had my own version of “PINAPAITAN” and for dinner my way of cooking lentils. With green soup some speck or smoked bacon rind and frankfurter. I used the one in canned.


Cooking canned Lentils

* 1 canned Lentils (about 800g) Note: you can also use the dried ones!
* 4 pcs. Frankfurter
* 200g smoked bacon rind or speck
* 1 bunch of Soup Greens
* 1 Onion
* Salt and pepper
* 1 tblsp. Vinegar
* some Butter

HOW TO …….

* For those who are using dried ones, lentils in a bowl to soak in plenty of cold water for 3 hours or overnight.

* Then drain. Wash and peel soup green and clean, cut into small cubes to match the lentils. Wash beans and boil, lentils, bacon rind with pieces of ham in 1 liter of water and cook for 30-45 minutes. But if you are using the one from canned, Melt some butter, add onion, soup greens, lentils and smoked bacon. Pour some water and bring into boil. Lower the heat cover and continue cooking until soup greens done. Seasoned with salt, pepper and vinegar. I served it with brown bread.

They said; to boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually need longer than red ones. I often use canned lentils than dried one. But then rinse them thoroughly under cool running water, before cooking.



Who does not think with Goulash automatically of Hungary? Nevertheless is the Hungarian Goulash is the forefather or origin of all Goulash speciality. But Goulash is not equal to Goulash. And in addition for such a long time no more that Goulash must be absolutely cooked after the standard recipe and with beef. Goulash is more fierily meat-pots, the straight at the colder season on the table comes and by its sharp ingredients the mind warmed up, when outside becomes colder. The fine speciality was often copied and adapted to the international kitchen. The Hungarian Goulash is nevertheless the original Goulash. But for some sensitive palates we have the Hungarian Goulash somewhat moderately composed. I kidnap you on a journey into far of countries and show to you which variety of Goulasch is possible. Particularly by differences by adding like Paprika, Chilli or potatoes gets a Goulash its personal note. Do you know that one can become through simple Goulash adding from Chilli sauce to an exotic benefit? Because finally the meal is already a benefit! Have fun and hope that your suitable Goulash recipe soon to be find.

So this was kids lunch yesterday!
Goulash dish are hearty and contentful, can be completely differently prepared – depending upon origin of the prescription or recipe, the tradition or family excessive quantity -. With a dainty and flavourful salad as supplement or side dish can be serve. I serve it with brown bread no salad that completes the meal.

In modern households the time, also during the week, is often missing complicated and extravagant meals to cook. But therefore nobody must do without healthy and dainty meal, because there are numerous finished products and powders, which make a cooking substantially simpler and faster. Just like the 1 Pouch of Knorr Sausage Goulash Basis whic I used here. And 500g Frankforters (Frankfurter), 3 pcs. of Bell Peppers (different colors such as red, green and yellow), and Mazola Oil or any vegetable Oil you have.

Sliced Frankforters (Frankfurter) and brown in some hot oil. Like Mazola Oil or any vegetable oil you have.

Pour with 1/4 liter or 250ml cold water. Stir in 1 pouch of Knorr Basis for about 5 minutes continue stirring under low heat until done. And that’s it:D



Part elaborate breakfast and part hearty lunch, brunch is a wonderfully informal way to gather family and friends on a weekend morning. We have it today eventhough it’s only Wenesday and not weekend!
Hubs at home and my son too. We got up late while our daughter early in the morning already in her school. Brunch can be tricky—you may find yourself thinking, “Is this breakfast or is this lunch? Might as well eat both!”

From a hearty egg dish with bellpeppers, these easy healthy recipes are sure to please the entire family. I served it with brown bread, but hubs ate it with his rice…lol… Take it from me Folks…wink!
For sure the next eating session today will be dinner time, in between we gonna have coffee and something like biscuit roulade which I have in my mind since I got up today.

I just use 3 bell peppers (yellow, green and red, cored and cut into cubes). One onion of medium sized (peeled and cut into cubes), 6 pcs. beaten eggs, salt and pepper for seasoning and I used Becel Omega 3 vegetable oil. Topped with sliced frankfurter.

Becel Omega-3 vegetable oil is a special composition from sunflower, canola (rape) and linseed oil – which selected carefully for oils. The vegetable oil contains valuable several times insatiated Omega-3 and Omega-6-fatty acids, however no hardened fats. Becel Omega-3 vegetable oil is ideally suitable for a heart-healthy nutrition.