What could be more delicious than a ripe summer tomato paired with authentic Italian mozzarella made from the milk of black buffaloes? This is a perfect snack for warm days when you don’t feel like spending time at the stove.
Tomatoes Mozzarella
Enjoy this simple and refreshing dish!
Servings 2 people
Calories 2kcal
Ingredients
- 1 large, flavorful tomato
- 1 large ball of mozzarella (from buffalo milk)
- A few fresh basil leaves
- salt and freshly ground pepper
- A drizzle of olive oil
Instructions
- Slice the tomato into wedges, removing the stem. Arrange the slices beautifully on a plate. Place the ball of mozzarella in the center. Lightly season with salt and freshly ground pepper. Add a few fresh basil leaves. Drizzle with olive oil. Done!
Nutrition
Calories: 2kcal
This post was posted in Appetizers
Tuna stuffed tomatoes
Here is my recipe for tuna-stuffed tomatoes with mayonnaise. Choose small-sized tomatoes if you want to make an appetizer out of this recipe, and cherry tomatoes to serve as an appetizer.
Tuna stuffed tomatoes
Choose small-sized tomatoes if you want to make a starter out of this recipe, or cherry tomatoes to serve as an appetizer.
Ingredients
- 180 g canned tuna drained
- 1 hard-boiled egg peeled
- 2 tablespoons mayonnaise
- 2-3 tablespoons lemon juice
- Salt and pepper
- 4 small-sized tomatoes or 24 cherry tomatoes
Instructions
- Mash the tuna using a fork.
- Grate the egg (or crush it with a fork).
- Mix the tuna with the egg and mayonnaise.
- Drizzle with lemon juice.
- Season with salt and pepper.
- Cut the tops off the tomatoes to form a lid. Hollow them out without damaging the skin.
- Stuff the tomatoes (with the tuna mixture) and close the lids.
- Cherry tomatoes take longer to stuff, but they will make an impression at a party. 😉
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This post was posted in Appetizers
Prunes with prosciutto
The prunes are wrapped with thin slices of Italian raw ham, the prosciutto. Easy to prepare and quick to cook!
Prunes with prosciutto
It is possible to cook the prosciutto prunes in a pan but it is better and easier to prepare them in the oven.
Ingredients
- 7 thin slices prosciutto
- 20 prunes pitted
- 20 tooth picks
Instructions
- Preheat the oven to 240°C (thermostat 8) and cover a baking tray with baking paper or aluminum foil.
- Cut the prosciutto slices into thirds lengthwise.
- Wrap each prune with a slice of prosciutto.
- Secure with a wooden skewer (tooth pick).
- Place the bites on the baking sheet and cook in the oven for 3-5 minutes.
- Serve immediately.
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This post was posted in Appetizers
Gluten Free Banana Muffins
These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.
I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…
Chocolate Chip Banana Nut Muffins
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
Ingredients
- 3 eggs
- 200 g brown sugar
- 2 pinches salt
- 3 very ripe bananas
- 2 tsp baking powder
- 50 g unsalted butter melted
- 280 g almond flour
- 120 g chocolate chips (60%)
- 120 g chopped walnuts (or other nuts)
Instructions
- Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
- Stir eggs, brown sugar and salt.
- Mash bananas with a fork and mix them with egg mixture.
- Stir almond flour and mix until smooth.
- Add melted butter.
- Then chopped nuts and chocolate chips. Mix well.
- Spoon batter into prepared muffin cups.
- Bake in the preheated oven until golden, 25-30 minutes.
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Baked eggplant slices
The eggplants are cut into slices and roasted with salt, pepper and olive oil.
Eggplants with garlic are delicious whether served hot or cold, which is why they can be prepared in advance.
Baked eggplant slices
Tomatoes are not necessary in this recipe: they are mainly there to add color and make the dish more appetizing.
Ingredients
- 2-3 eggplants
- 1-3 cloves garlic
- Salt and freshly ground black pepper
- 3-4 Tsp olive oil
- Some fresh herbs (cilantro, green onion, parsley)
Instructions
- Preheat the oven to the broil setting.
- Wash the eggplants and slice them into 0.7 cm thick rounds. Place them on a baking sheet in a single layer. Season with salt, pepper, and brush both sides with olive oil.
- Cook under the broiler for 15-20 minutes. Flip to the other side.
- Cook for another approximately 10 minutes.
- Peel the garlic, grate it using a fine grater (or crush it). Then spread it over the eggplant rounds before they cool down.
- Serve hot or cold, sprinkled with parsley or coriander. Add slices or wedges of tomato if desired.
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This post was posted in Appetizers
Zucchini Salad
A delicious and very simple way to consume raw zucchini. You will love this salad drizzled with lemon juice and olive oil.
Zucchini Salad
Ingredients
- 2 zucchinis washed
- 1 clove crushed garlic
- 1/2 lemon (juice)
- A trickle olive oil
- Salt and pepper from the mill
- A bit grated cheese (parmesan)
- A few leaves parsley finely chiseled (optional)
Instructions
- Cut both ends of the zucchinis. Using a mandoline or a vegetable peeler, slice them lengthwise into long, thin slices.
- In a small bowl, mix together the lemon juice, garlic, and olive oil.
- Place the zucchini slices in a dish, pour the sauce over them. Add salt and pepper. Mix well.
- Sprinkle with cheese and serve immediately, or chill first in the refrigerator. Add fresh herbs just before serving.
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This post was posted in Salads
Tuna Rice Salad
Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.
Tuna Rice Salad
You can add english cucumber to this salad.
Ingredients
- 2 hard boiled eggs peeled
- 1 can (150 g) tuna in its own juice drained
- 100 g fully cooked rice
- 1 avocado
- 1 can whole kernel sweet corn drained
- 2 medium tomatoes cut into 6-8 wedges
- 1/4 red oinon peeled and cut in half-moon
- Salt and freshly ground black pepper
- 3 Tbs olive oil
- Green onion or fresh dill minced
Instructions
- In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
- Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
- Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
- Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.
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This post was posted in Salads
Creamy Zucchini Soup
This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.
Creamy Zucchini Soup
If you like Maggi broth cubes, add one to the soup while it is being boiled. By doing so, it is no longer needed to add salt, pepper, or herbs.
Ingredients
- 5 zucchinis
- 3 onions
- 3 cloves of garlic
- 3-4 Tbsp olive oil
- salt and ground pepper
- 300 ml water
- 300 ml milk (2%)
- 100 ml heavy cream
- 1 tsp mix of herbs de Provence
- Few pinches of paprika for serving
Instructions
- Peel and chop onions.
- Peel and chop garlic.
- Cut the zucchinis.
- In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
- Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
- Add water, milk and heavy cream. The level of liquid should just cover the veggies. Bring to a boil. Reduce the heat, add the herbs of Provence and simmer about 20 minutes.
- Puree the soup with blender until smooth. If the soup is too thick, add some milk or heavy cream. Bring to a boil once again and remove the pan from the heat. Taste the soup, and add salt and pepper accordingly.
- Serve the creamy soup and don’t forget to sprinkle with paprika or decorate with fresh herbs.
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This post was posted in Soups
Walnut Cake with Plums
You will love this walnut cake with plums.
“All prunes are plums, but not all plums are prunes. When dried, plums are called prunes, but the prune fruit comes from a different type of plant than plums.”
Whatever you call them, they’re the best combination with walnuts! 🙂
Walnut Cake with Plums
Ingredients
- 240 g softened butter
- 200 g granulated sugar
- 4 eggs
- 200 g sifted flour
- 1 tsp baking powder
- 160 g ground walnuts
- 6-12 pieces pitted dried plums (cut into 2-4pieces)
- 8-10 halves walnuts
Instructions
- Preheat oven to 380 degrees F. Generously butter a skillet.
- In a medium bowl combine butter and sugar together and beat until creamy.
- Add eggs, flour, baking powder and mix until the batter is smooth. Add ground walnuts and mix.
- Scrape the batter into the skillet and smooth the top with spoon. Lay slices of plums and walnuts halves on top of your cake.
- Bake for 40-45 minutes. (Check often last 5-10 minutes).
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This post was posted in Desserts
Buckwheat Crepes
The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filling: ham & cheese (Galette Jambon Fromage), veggies, eggs, mushrooms, salmon… The filling option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.
This recipe is gluten free!
Buckwheat Crepes
One of the most common tips you’re likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Ingredients
- 250 g buckwheat flour sifted
- 1 tsp sea salt
- 350 ml milk
- 350 ml water
- 2 eggs
- 50 g melted butter
- butter for cooking
Instructions
- Combine buckwheat flour with salt, milk and water together.
- Add eggs.
- Add melted butter and whisk until smooth.
- Cover with plastic and and let rest for 2 hours.
- Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
- Always keep your eyes on the pan.
- Brush each crepe with butter and serve while they are still hot.
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This post was posted in Gluten-Free, Main Dish