Zucchini flowers are a season favorite, especially filled with ricotta, lemon zest and sunflower seeds. They are so beautiful and so tasty. Have you tried cooking them?
Stuffed zucchini flowers make the perfect appetizer or party food. You may prepare zucchini flowers fried or baked. They’re both wholesome and delicious. The only issue is zucchini flowers are rare to find, so in case you see some of these beauties in the farmers market, don’t lose the chance to buy and cook them.
My better half calls the fried zucchini flowers vegetarian “chicken wings”. There are some months now that we don’t eat any meat (we’re still eating seafood though) and are trying to get proteins from other sources. Zucchini flowers filled with fresh ricotta are a great substitute.
If you’re looking for a simple and delicious recipe to satisfy your sweet tooth on summer days this tart with pie crust and pastry cream is the one. I’ve used two of my basic recipes to assemble this dessert, and then I added some fruits on top.
The tart with pie crust and pastry cream is perfect when you have friends over, or as a birthday dessert. Just imagine how pretty a candle would look over this tart.
To prepare the tart with pie crust and pastry cream start by preparing the pie crust following the basic pie crust recipe. Then, prepare the pastry cream following the instructions to prepare the basic pastry cream.
Pour the pastry cream on the pie crust, top with fresh fruits and let it sit in the fridge for at least 2 hours. I chose strawberries, since they are in season, taste amazing and look so pretty. Enjoy the tart with pie crust and pastry cream straight from the fridge and in good company.
Cake pops are so cute, and taste so good. They are fun to make and easy to decorate. I loveeee cake pops very much and never get tired of making them.
Cake pops are perfect for any occasion, from birthday parties to weddings or why not afternoon tea. Despite that, cake pops are a great way to use leftover cake. My favourite combination of cake pops is cake + jam covered in black chocolate.
I usually prepare the cake pops using my cardamom cake as a base, but any cake will work. All you have to do is crumble the cake. Add some jam and form bite-sized balls with the mix. Then put them in sticks and freeze for few minutes. Cover the balls in chocolate and voila they’re ready.
Me and my salad obsession are back. This time I’m sharing with you an old love of mine “sweet potato, millet and greens salad”. This wholesome salad with earthy flavors was an “empty the fridge creation”. I had some leftover spinach and lettuce and a single sweet potato that was sleeping in my pantry for quiet some days, so I had to invent something.
I stirred fried the sweet potato, hand chopped the spinach and lettuce and added some leftover cooked millet and voila, the salad base was ready.
Than it was “play with seeds and dressing, time”. I added some pepita and sesame seeds and prepared a simple dressing with lemon juice, fig balsamic vinegar, olive oil and tahini. It was so good, I couldn’t stop eating. Anyway, a salad a day keeps the doctor away, so who could blame me.
If you’re looking for other healthy and wholesome salads you may find many recipes in the blog.
Cauliflower pizza is such a nice alternative to regular pizza, and a great way to consume more vegetables.
The crust recipe I use is slightly adapted from my foodie friend Assorted Bites. The recipe is very easy to follow and is ready in few minutes. All you have to do is blend cauliflower until it reaches a rice consistency, add eggs, flour, olive oil and cheese, mix and it’s ready to bake.
Regarding the toppings anything that works on a regular pizza works also on cauliflower pizza, so unleash your fantasy and enjoy.
Bulgur salad is one of my favourite summer plates, because it is fresh, tasty, colorful and ready in few minutes. I usually prepare bulgur salad in the morning and take it to work.
It is full of the best summer ingredients and one of my favorite grains, bulgur. Bulgur is wheat that’s been parboiled, dried, and cracked into small bits. It cooks fast and tastes sooooo good. Bulgur is most common in European, Middle Eastern and Indian cuisine. I usually use it into salads, for extra taste, crunchiness and fiber intake.
This is my version of bulgur salad that I usually cook in summer, but you may play endlessly with it by adding different vegetables, nuts and spices.
In case you are curious and want to try other easy savory recipes there are plenty of options in the blog.
Pie crust is the second recipe in “Basic recipe section” in this blog. It is an amazing recipe that can be used for sweet and savory dishes. I love pie crust because the dough can be prepared in advance and kept in fridge for some days or freezer for some months.
You may use pie crust for quiches, savory pies, vegetable galettes, fruit pies, fruit galettes, tarts etc. You may adopt pie crust in version of mini-pies, mini-tarts or mini-galettes and have portion size treats that can be adapted to everyone taste.
This is my basic recipe for pie crust, which produces an amazing, flaky and buttery dough. I sometimes play with it by flavouring the dough with spices or lemon zest which makes my dishes even more flavourful. I also like to replace part of the flour in my basic pie crust recipe with different flours like whole wheat flour, oatmeal flour or almond flour, the result is a little more dense, but still buttery and delicious.
I’m starting a new series of post in this blog called “basic recipes”. The name says it all, there will be some basic recipes that are easy to make and you may adapt in thousands ways. The first one is a sweet one, vanilla pastry cream basic recipe, and some tips and tricks on how to completely change its flavour.
I use part cream and part milk to make my pastry cream, for a more velvety texture and a more luscious flavour, but feel free to replace the cream with milk. I use different ways to add flavour like using spices: vanilla, cinnamon, cardamom, or zest from orange or lemon, almond extract is also a very nice choice.
You may use pastry cream for many desserts: to fill tarts or pies, to fill layered cakes, to fill eclairs or muffins, or just eat it by spoon like a pudding with some fresh fruits aside. My little secret to make pastry cream is mixing everything together and cooking it in medium heat. You have to stir the mix for about 20 minutes, but on the other hand you don’t need to temper the eggs, or use many dishes.
If you’re wondering what to do with all the leftover egg whites I suggest you to make coconut macaroons, almond mini-muffins or sesame crisps. Continue reading
One of the main things I’ve enjoyed in my new home is meeting so many interesting persons. One of them was Roni, the guy who helped us assemble the new furniture. He was so loud and happy and had tried so many things in life; it was just amazing.
When Roni was young he worked as a cook in a fish restaurant and I don’t remember how we ended up talking about tomato soup. Roni’s secret to make an amazing tomato soup was adding a poached egg, lightly cooked. How come I never thought about it.
So here I am sharing with you my favorite tomato soup recipe with a lightly cooked poached egg. It is perfect for summer, when the tomatoes are so juicy and tasty, and all we are looking for are light meals. If you’re looking for other savory meals you may find many recipes in the blog.
There is an amazing couple out there that makes healthy eating so easy and delicious and has been an inspiration for millions of people, me included, Luise and David from Green Kitchen Stories. I’ve cooked many recipes from their blog and app and I completely love them.
Since I got a big batch of rye flour and I wanted to play a little bit with it, the first place I checked for inspiration was Green Kitchen story. They’ve got a recipe for double chocolate rye muffins, which I wanted to try since a long time. I used it as a base and created my own version of it.
The double chocolate rye muffins are so good and quite healthy, you can enjoy them for breakfast. I’m sure they’ll be a children favorite so don’t hesitate to try them. In case you are curios and want to try other muffins recipes you can find plenty of them in the blog.