Hi people, I'm back cooking again.

Ingredients:
• 600g worth of chicken breasts
• 1 garlic
• 1 bunch of parsley
• 1 stick of butter
• 500g flour or breadcrumbs
• 3 eggs
• Salt
• Pepper
• Toothpicks
How to make:
Firstly you need to take the breast and slice it so it looks like strips. Take a bowl and put the butter in it, be sure to be on room temperature. Clear the garlic and put it in a garlic press. Once you have the pressed garlic put it in the bowl along with the butter, then slice parsley thin until the starts of the leaves and add some condiments in it. Now mix it with a fork, you might as well try it with a potato masher. Once you get the mixture put it on saran wrap on a flat surface, start making little balls out if then cover them with the wrap. 15 minutes should be enough solidify in the fridge. While we have the stuffing in fridge you'll have to prepare the chicken for frying. So take another bowl and crack 3 eggs in it, put some spices in it then mix it. Once the balls have sit enough in the fridge you can take the chicken strip, wrap it around the ball and pin it with a toothpick, don't worry, it will come out ok. After you've pinned it with the toothpick, soak it in the mixed eggs and powder it with the flour or breadcrumbs. Place the rolls in a pan at medium heat and cook it until golden brown.
Serve and enjoy.

Ingredients:
• 1,5 kg worth of flour
• 1 cube of yeast
• 1 bag of dust yeast
• 1/2 of tomato juice
• salt
• sugar
How to bake:
First off take a large bowl and put 1 kg of flour in it, the quantity may vary depending on how many buns you want to make, the more the merrier. Put a pot with water to boil, make sure to not be very boiled though, take a cup and put the cube yeast, 3 tablespoons of sugar, 2 and 1/2 tablespoons of salt and your dust yeast. Mix the yeast until the liquid becomes beige. Pour the liquid yeast in the bowl of flour and start kneading it until it won't stick to the bowl, pour more flour while kneading the dough. After kneading it place a blanket, towel, napkin, a cloth in general and wait for the dough to rise. In the meantime prepare the tray, make sure to put baking paper on it. After the dough grew you can now snatch from the big dough and make little buns. Before putting them in the oven pain atop of the buns with tomato juice, it will make them sweet and give them a nice orange/brownish colour, other than that place a pot filled with water underneath the tray in the oven, the temperature should be set on low heat. Let it bake for 20-30 minutes until it becomes nice and golden beneath but orange/brown above. Serve and enjoy.

Ingredients:
• 200 g worth of sliced summer sausage
• 1 wheel of cheese/500 g of grated cheese
• 1 sliced California Pepper
• 500 g of sliced mushrooms
• 1 can of Mashed Tomatoes
• 100 g worth of Black Olives
• 2 Puff Pastry Dough packets
Additional Ingredients:
• Sausage
• Cherry Tomatoes
• Can of Corn
• The Forbidden Fruit (you know about which fruit I'm talking about)
• Onion
• Ham
• Any Other Type of Cheese
How to make:
Make sure that the Pastry Puff is thawed. First you want to slice the Salami, Pepper, Shrooms and/or other Additional Ingredients. Secondly, the cheese has to be grated, it doesn't matter how thick are the slices, the more the merrier. Now we get to the dough. Sprinkle some flour on the table then put the dough on it. Use a paddle to make it larger until the flour is absorbed or it no longer sticks to the surface of the table. Take a tray, shape doesn't matter, place baking paper on top of it. Place the dough in and make sure it covers the paper. Now paint some Mashed Tomatoes on the dough, then sprinkle the ingredients, Cheese and Olives for last. The oven should be pre-heated for about 5 minutes. Place the pizza until is golden orange or wait for at least 30 minutes. Serve and enjoy.

Ingredients:
• 2 kgs of potatoes
• 4 bags of 65g of vanilla sugar
• 2 kgs of plums
• 1 bag of breadcrumbs
• 1 bag of cinnamon powder
• 3 eggs
• 1 bag of flour
How to make:
Boil the potatoes until easy enough to mash. Cut in half the plums, in a big pan, preferably a wok, combine the vanilla sugar, breadcrumbs and cinnamon until it's complete brown.
Clear the potatoes and put them in a big bowl. Mash them and mix them eggs and flour until it stays together like a dough. Take the dough and the plums and start making the dumplings. Take a pot and fill it with water, wait for it until it boils. Put the dumplings in the boiling water for the dough mixture to blend in itself. Take the dumplings out once they start to surface. After taking them out of the water, make sure that you squeeze the water out of them and roll them in the cinnamon-breadcrumb-vanilla-sugar mixture. Place them on a deep plate. Serve and enjoy.

Ingredients:
• 500g of mushrooms
• 1 medium onion
• 1 bell pepper
• 1 can of crushed tomatoes
How to make:
On a cutting board, dice the onion, the bell pepper and the mushrooms separately. Take a pot and pour some oil in it about 1cm. Sauté the onion until brown. Pour 1/3 of mushrooms in the brown onion and wait until it is covered in oil. Add the 2/3 of mushrooms in the pot, at this point you should add a little more oil. Add the diced pepper and the last 3/3 of mushrooms in the pot. For all to mix well add a cup of water and the can of crushed tomatoes. Feel free to add salt, pepper and other spices for your preferred taste. Leave the pot on the stove on medium heat and stir every once in a while until the the water and crushed tomatoes blend with the vegetables. If you want to truly add some colour to this red art you can sprinkle some dill in it. This dish is preferably served in a bowl or a deep plate. Serve and enjoy.

Ingredients:
• A hole chicken/ 10 chicken wings/ 10 chicken drumsticks
• 500g worth of medium sized tomatoes
• 5-10 cherry tomatoes
• 300g worth of mushrooms
• 4 small onions
• 4 medium sized potatoes
• 1 garlic
• 500ml oil
• salt
• pepper
• paprika powder
• dried thyme
• dried rosemary
• dried chilli flakes
• other herbs and spices (by preference)
How to make:
Judging by the list you will need a medium to big sized stainless-steel casserole. You first start by putting the big bird or the bird parts in the casserole along with the chopped mushrooms, chopped potatoes, half-diced onions, whole cherry tomatoes and sliced garlic. Now you sprinkle and spread all of the herbs and spices onto the ingredients, covering the chicken specifically. After this you pour the oil and add about 2 cups of water, then you put it in the oven. While the casserole is cooking, take the tomatoes and grate them through a cheese grater for the tomato juice, you can also use a can of tomato juice instead. When the water level in the casserole starts to decrease and the meat starts to brown and soften you pour the grated tomatoes evenly in the casserole. Now all is left it to put it back in the oven for another 30 minutes. Once the 30 minutes have passed you can take out the chicken and please your eyes with the warm-toned delight that lies before your eyes. The chicken should be tender and the meat should slip from the bones. You can savour this dish with mashed potatoes or any other garnish, but I recommend you mashed potatoes with the casserole gravy or boiled potatoes cut in half, still warm with salt, pepper and butter along. Serve and enjoy.