Mushroom Soup

Mushroom soupOnce we went out for dinner in local restaurant and I ordered mushroom soup for starter. It was so tasty that I started wondering how to make it.  Yesterday I had some fresh leftover of mushroom and I had no idea what to do with it. I wanted to store it in the freezer but it was already full :-/ Then I remembered about the mushroom soup. A friend gave me a link how to make it. But I wanted to get second opinion 🙂 So I started googling the recipe from local website using keyword ‘gobova juha’ which means ‘mushroom soup’.  There are many but I found 1 that might be similar with the one that I ate at the restaurant and I combined with the link from my friend, plus a bit of my modification with spices. And I DID!! I created a same taste of  soup.
Here’s how …. it’s very simple!
400 g mixed edible mushroom (you can use dried one as well) – I used shiintake, oyster and champignon mushroom (button mushroom) – chopped
1 small ready tomato, cut into small pieces
1 carrot, shredded
1 medium onion/red onion, chopped
1 garlic, chopped
pepper to taste
1 stalk petersilie leaf, chopped
1 stalk of medium leek, chopped
Mixed spices (thyme, summer savory, Rosemary) – you can also just use thyme and rosemary
1 Tablespoon Sour cream
1 Tablespoon Sweet cooking cream (or smetana
700 litre Chicken brooth
1 block of chicken bouillion (or salt if you prefer)
3 Tablespoons Olive oil
50 g Butter
1 Tablespoon of flour mixed with a bit of water
1. Using the butter saute the onion and garlic until fragrant then add the carrot, tomato, mushroom and leek. Stir fry few minutes then add the brooth, chicken bouillon, pepper and mixed spices. Boil the soup until all the vegetables are cooked, about 20-25 minutes.
2. Then add creams, flour, and olive oil. Cook for another couple of minutes.
3. Garnish with patersilie and serve with bread.
mushroom soup_Hb

This is a picture of mushroom soup from the local restaurant … look similar, isn’t it? 🙂

Beef steak with mushroom sauce


500 g beef fillet for steak

1 medium onion, finely chopped

150 g champignon mushroom, cut into slices

1/2 tsp sugar

2 Tbs vegetables oil2

½ tablespoons plain flour

small pinch ground black pepper

½ tsp tomato paste

1/4 tsp dried origano

1/4 tsp dried basil

1/2 cube chicken bouillon

350 ml Water


1. Heat the oil in nonstick saucepan, then grill the steak slices over medium heat, both sides until golden brown.  Set aside.

2. In remaining oil, saute the onion and suger over low heat for few minutes then add the mushroom and water. Leave it for boiling then add black pepper, tomato paste, origano, basil and chicken bouillon.  Simmer for 5 minutes then add mixture of flour and water to thicken the sauce.

3. Put the steak to the sauce and simmer for 5 minutes and serve with cook vegetables and french fries.

Beef Goulash

This is my hubby first attempt to make beef goulash and it was delicious. It’s better to make it in larger quantity and then you can store it in your fridge. When you need it, you just de-frost and warm it up. Simple and fast!

1 kg beef meat, cut in cubes
250 g carrot, cut in small pieces

2 stalks of celery, chopped
Parsley leaves, chopped

3 Tsp flour (mix with 2 Tsp of water)

2 medium onion, sliced
2 cloves of garlic, chopped
3 tsp dried Marjoram
1 tsp dried Summer savory (
1/2 tsp nutmeg powder
1 tsp cumin powder
3 Tsp paprika powder
Dill (
1 cube of beef bouillon
Tomato sauce to taste
Popper to taste


1. Using the pressure pan,  saute the onion and garlic for couple of minutes  then add the meat. Stir fry until it slightly turn the colour.

2. Add all the spices (marjoram, summer savory, nutmeg, cumin, paprika powder, dill and pepper). Then give some water … enough to cover the meat. Add the carrot,  beef bouillon and tomato sauce. Cover the pressure pan and cook for 15 minutes.

3. Open the pan after 15 minutes, then add the flour to make the sauce thicken,  parsley and celery leaves. Adjust the taste if you like. Then cook for another 10-15 minutes.

4. You can serve goulash with pasta, bread or potato dumplings ( gnocchi)

Roasted Beef Ribs

This was the first time my hubby tried to make it. And it turned out really delicious. It’s very easy to make as well.


800 beef ribs

half medium of onion, chopped

To marinate

3 cloves of garlic

2 Tbs olive oil

3 tsp mustard

1 tsp coriander

Fresh or dried rosmarin as desired

Fresh or dried garden sage as desired

Salt and pepper to taste


1. Marinate the ribs with all ingredients. For the garlic, sliced them in small pieces then put them inside the meat. Cover the ribs with aluminium foil and leave it in the refrigerator for a night.

2. Next day, roast the ribs in the oven. First put the oven on 200 C then roast on one side for 5 minutes,  then turn it arround and roast on other side for 5 another minutes. This will make it crunchy on the side. Then reduce to 180 C and set for about 1 hour. After 20 minutes, add chopped onion and a little bit of water so that the onion won’t be burn.

3. Served the ribs with fried potatoes or bread.

Turkey Steak with Mushroom Sauce


2 pieces of turkey or chicken fillet

100 g champignon mushroom, sliced

1 medium onion, thinly chopped

2 cloves of garlic, thinly chopped

1/2 cube beef bouillon

1/4 tsp dried origano

1/4 tsp dried thyme or 1 stalk fresh thyme

2 bay leaves

1 tsp paprika powder

1 tsp mustard

salt and pepper to taste

100 ml red wine (optional)

400 ml water

150 ml fresh milk

1 Tbs flour


1. Heat up the frying pan with 1 tablespoon vegetables oil then saute the onion and garlic until fragrant, add the fillet and fry 2 minutes for both sides.

2. Add the sliced mushroom, mustard, paprika powder, thyme, origano, bay leaves, beef bouillon, red wine and water. Cook for about 1 hour. Adjust the taste with salt and pepper.

3. In the end, mix the milk with flour then pour into the sauce. Stir fry for a moment and let it boiling.

4. Serve with fried potatoes

Fried Potatoes


250 g potatoes, cooked then peeled and sliced really small.

1 medium red onion, chopped

1/2 cube beef bouillon, cook with 100 ml water

1 tbs olive oil


Heat the frying pan with olive oil, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed and the potatoes are soften.

Beef Stroganof

It was first time for me to make Beef Straganof. And it turned out good.  It’s not so complicated at its name 😀


350 g young beef (use the part without fat that usually for roasted beef), cut small

1 Tbs butter

1 Tbs olive oil

100 g champignon, sliced

1 medium onion, chopped

3 cloves garlic, finely chopped

Fresh/dried thyme (as desired)

2-3 Tbs red wine (optional)

2 Tbs flour

1/2 cube of beef bouillon

3 Tbs light sour cream

Pepper to  taste

4 Tbs melted butter

Fresh parsley, chopped, for garnish


1. Heat the frying pan with olive oil and butter then sauté the onion and garlic until fragrant. Then add the beef until browned and cooked through.

2.  Add the mushrooms and continue to sauté until the mushrooms are cooked and everything is nicely browned. Pour the wine, some water, pepper, thyme and beef bouillon. Cook until it’s boiling.

3. In saparate place, mix the melted butter with flour. Then pour the mixture into the beef soup, then add the sour cream and cook until the sauce is thicken.

4. Garnish with chopped fresh parsley leaves when it’s served. Serve with fried potatoes.

Fried Potatoes


250 g potatoes, cooked then peeled and sliced really small.

1 medium onion, chopped

1/2 cube beef bouillon, cook with 100 ml water



Heat the frying pan with margarine, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed and the potatoes are soften.


One of my hubby’s fave meal 🙂 It’s really simple to make. Actually there are many ways to make it, also many different kind of layers to use. But we like the simpliest one 🙂

Moussaka  is from the Turkish word for aubergine. It is an aubergine or potato based dish of the Balkans, Eastern Mediterranean, and the Middle East. Though its variations are part of national Balkan cuisines and has an Arabic name, in the West it is best known in its Greek form.


250 g minced beef meat

5 eggs

1 cup sour cream

5 or 6 big potatoes, peeled and sliced

1 medium onion

Pepper and salt to taste

Olive oil


1. Prepare the meat : saute the onion until fragrant then add the meat and stir fry for 3 minutes. Add the paper and salt. Adjust the taste based on your taste. Cook for a moment and then set aside.

2. Mix the egg with 1 0r 2 pinch of salt and sour sauce. Mix them well.

3. Preheat the oven for 180 C.  Place the layers for mussaka. Using roasting tray, give a little bit of olive oil, then place some sliced of potatoes, then the meat, another layer of potatoes then pour the egg.

4. Baked for 1 hour. When it’s cooked, serve with anykind of salad you like. Greek salad is the perfect match 🙂

NB : if you like you can add some slice of zucchini.

Roasted Young Beef

This is one of my hubby’s speciality.  Sometimes when I am not in the mood to cook, I let him to take over the kitchen and do some cooking for both of us 🙂


400 g topside of beef ( we use young beef cause the meat is softer)

1 medium onions, chopped

200 g fresh mushroom, cleaned and sliced

1 Tbs olive oil

1/2 cube beef bouillon, cook in 100 ml water (or any kind of soup leftover)

For Marinate the meat

2 cloves of garlic, peeled and sliced

Mediteran mixture spice

A small bunch of fresh thyme, rosemary, bayleaf and sage

1/2 tsp coriander

1/2 tsp nutmeg powder

1/4 tsp pepper powder

Salt as desired

100 ml red wine (optional)

Fried Potatoes

250 g potatoes, cooked then peeled and sliced.

1 medium onion, chopped

1/2 cube beef bouillon, cook with 100 ml water



1. Prepare your beef: Place the garlic inside the meat and  marinate it with the rest of ingredients for marinating.  Place it into refrigerator and leave it overnight for better taste.

2. Cook the beef : preheat the oven for 180 C. Place the roasting tray in the preheat oven  for 5-10 minutes. Take out the tray, pour with olive oil and place the marinated meat and put it back to the oven. After  20-25 minutes, add the onion, beef bouillon (soup), and mushroom. Cook for 1 hour.  During the roasting, splash the meat with the soup.

3. Prepare the potatoes : heat the frying pan with margarine, the saute the onion until fragrant. Add the sliced potatoes and pour with soup from beef bouillon. Cover.  To avoid burning, stir occasionally and cook until the soup is absorbed.

4. Serve : remove all the spices from the meat, then slice and serve it with fried potatoes and the sauce.



In Slovenia this dish known as ‘SATARAS’. My husband said it’s originated from Hungary. I’m sure in other country in Europe, it has different name for it.  It’s very simple to make, fast and also healthy. It’s perfect if you want to spend less hour in the kitchen 🙂


4 eggs

1 green paprika, sliced small

1 fresh tomato, chopped

1 zucchini, sliced small

1 medium onion, roughly sliced

Salt and paper to taste

1 tsp Mediteran spice

1/2 tsp Nutmeg powder


1.Lightly beaten eggs with mediteran spice, pepper, and salt

2. Heat up 1 tablespoon olive/vegetables oil in frying pan. Saute the onion until it’s fragrant. Then in order add tomato and green paprika. Cook for about 10 minutes till all the vegetables are cooked.

3. When the vegetables are cooked, add the egg. In the meantime, stir the mixture to blend all the vegetables with the egg. Cook for about 10 minutes then serve with fresh bread.