Honey marinated chicken legs

This is must be one of my favorites because
the chicken is so tender and full of flavors.

In my childhood I loved the honey marinated chicken slices. I managed to find a recipe that is quite close to my childhood memories.

For 400 g of chicken legs or other chicken meat use:

4 garlic cloves
2 tbsp tomato puré
2 tsp soy sauce
4 tbsp olive oil
0,5 dl honey
1 tsp salt
1 tsp paprika powder
black pepper

Mix all the ingredients together and let the meat to marinated over night.

Marinate over night about 10-12 hours.

Heat the oven to 180 ºC and cook the meat thoroughly. From 15 minutes to 1 hour depending on how big the meat pieces are.

Peach and pineapple pie

Serve with ice cream or vanilla sauce.

I just love baking but sometimes and want to do it quickly and easy.

What you need is:

125 g butter
2 eggs
3 dl sugar
2-3 dl sour cream
2 dl milk
6 dl flour
1 tbsp baking powder
0,25 tsp cardamom

250 g peaches (1 can)
127 g pineapple (1 small can)

Melt the butter. Whisk the eggs and sugar until it is foam. Add the sour cream, milk and melted butter to the egg foam. Mix baking powder and cardamom with flour and add to the egg mix. Mix carefully to a smooth dough.

Pour the dough on an oven pan. Add the diced peaches and pineapple on top and bake in the oven at 200 ºC for 30-35 minutes.

After taking the pie out from the oven, sprinkle some sugar on top.

Avocado and grape fruit salad

Suits well with bbq for instance.

I was watching on day a reality show on TV and there I picked up this wonderful dish that works as a salad and a side dish as well.

Ingredients are easy. All you need is 1 large grape fruit and 1 avocado that is enough for 2 persons if you are having this just as a side dish.

Peel the grape fruit and also peel the thin skin of the slices. Slice the avocado and place the slices over each other.

Try also some mustard vinaigratte with this:

1 tbsp Dijon mustard
0,6 dl lemon juice
0,5 tsp salt
black pepper
1,2 dl olive oil

Whisk together the mustard, lemon juice, salt and pepper. Then whisk slowly in the olive oil. The vinaigrette is ready when it has emulsified.