Almost 2 months ago I made a short questionnaire that I shared on my Facebook page on what you would like to find more on this blog. The top answer was “healthy recipes”. Obviously, it made my day, since I love experimenting with healthy recipes.
Quinoa with shrimps and zucchini is the synonym of healthy food. The recipe is very easy to follow and the result is a colorful plate with an amazing aroma and flavor.
Depending on the season you may use other vegetables instead of zucchini like spinach, peas, leeks, asparagus or whatever you like and think can match well with quinoa. I choose shrimps since they’re my favorite seafood, but other seafood also works well.
I’ve always loved the simplicity of galettes. They require few ingredients and the end result is so rewarding.
This time I’m sharing with you a whole wheat cherry galette recipe, which is a summer favorite of mine. Choose the sweetest cherries you could find, get bored pitting them, make a sweet mess around and treat yourself with a nice piece of cherry galette straight from the fridge.
This cherry galette is made using whole-wheat flour for a healthy twist, but in case you want to keep it classic you may use this basic pie crust recipe. The filling is easy peasy, just pitted cherries mixed with some sugar and cornstarch.
I hope I’ve tempted you to switch your oven on these hot days.
Whenever you need a quick dessert that will satisfy everyone this cheesecake is the choice. It is slightly sweet with a nice lemon flavour and pairs perfectly with jam or fresh fruits.
The best part is you don’t need to switch the oven, so there you have the perfect dessert for summer days.
One of the perks of being a food blogger is that all your friends share their thoughts and experiences on food and special food products with you.
The latest wonderful gift I got were homemade Jufka. Jufka are Albanian traditional pasta, cooked especially on Diber, made with fresh eggs, milk and wheat flour. Dried Jufka keep well for months and are traditionally prepared with meat, chicken or lamb in the oven.
Since I do not eat meat recently, I had to find a creative way to prepare Jufka. And since they are a traditional Albanian product I thought I should combine them with another Albanian delicacy, dried porcini mushrooms from Puka. Porcini mushrooms are one of the best you could use, with a deep earthy flavor and full on proteins and potassium. The result was amazing. I can’t wait to make them again. If you are curious to try other traditional recipes, you may find many of them in the blog.
I confess, I am a jam addicted person.
For many, many years (until I discovered oatmeal) my breakfast was bread, butter, jam and a glass of milk. Being conscious of the dangers of sugar I ended up looking for a healthy way to cook jam and after some research here we have the fruit & chia jam. Using the gelling power of these tiny little seeds, you can transform a few cups of ripe fruit into a naturally sweetened, delicious jam, in few minutes. As you see, chia is not only the secret ingredient to a healthy pudding, but also to healthy jam.
All we have to do is mash up, or blend some fruit, add maple syrup or honey and stir in a few tablespoons of chia seeds. Within a few hours, the chia seeds will absorb the fruit juices and thicken it to a jammy consistency and you’ll have this amazing chia jam ready for you to enjoy.
I make chia jam two ways cooked & not-cooked and below I’m gonna show you how to make strawberry chia jam in both ways.
The non-cooked version is easier, but tastes more like raw fruit and it should be consumed quickly since the fruits are raw and it can get spoiled.
The cooked version tastes almost the same as the traditional jam, and has a slightly lower life shelf.
I always use the ratio 1 cup fruit pure to 1 tbs of chia seeds, but you may add some more chia if you prefer a thicker consistency. I choose strawberry because they’re in season and because I love them, but you may prepare chia jams with other berries also like blackberries, blueberries and raspberries.
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.