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
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
Watermelon and Cucumber salad with Feta
This fantastic watermelon salad with cucumbers, feta cheese and onion is perfect for spring and summer. Sweet, savory and delicious salad or side dish will look gorgeous for your next BBQ party.
Watermelon and Cucumber salad with Feta
Ingredients
- 1/2 watermelon (or 1 small watermelon ) peeled and cubed
- 1 english cucumber cubed
- 1/2 red onion finely sliced
- 200 g feta cheese cubed
- 1/2 bunch of Fresh mint minced
- 1/2 lemon (juice only)
- freshly ground black pepper to taste
Instructions
- In a large bowl, gently toss all cut ingredients, drizzle with lemon juice and season with pepper. Cover and refrigerate for about 1 hour before serving.
Spinach Salad with Strawberries
This spinach salad with strawberries is seasoned with a delicious homemade sauce, made with balsamic vinegar, olive oil, and a little jam. A perfect summer salad!
Spinach Salad with Strawberries
Ingredients
Salad
- 200 g baby spinach
- 1/2 red onion thinly sliced
- 100 g strawberries
Dressing
- 3-4 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and freshly ground black pepper
- 1 tsp jam (strawberry, raspberry, apricot)
- 1-2 pinches paprika (optional)
- Some sliced almonds or walnuts (optional)
Instructions
- In the bowl, combine the spinach, red onion and strawberries.
- In the jar, whisk together olive oil, balsamic vinegar, salt, pepper, jam and paprika, to make a smooth sauce.
- Drizzle the salad with dressing and serve immediately.
- If you want, you can add some almonds or other roasted nuts.
Roasted Sweet Mini Peppers
Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally, I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. These mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.
Roasted Sweet Mini Peppers
Ingredients
- 600 g mini bell peppers
- Salt and freshly ground black pepper to taste
- some olive oil
- some green onion or any fresh herbs
Instructions
- Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
- Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
Cucumber and feta salad
This cucumber, feta, and mint salad is not only tasty but also very refreshing. It is an ideal summer meal. This salad goes very well with pita bread.
Cucumber and feta salad
Ingredients
- 1 long cucumber diced
- 200 g feta cheese diced
- 1/4 bunch Fresh mint chopped
- Salt and freshly ground black pepper
- Some freshly squeezed lemon juice (optional)
- Some olive oil
Instructions
- In a medium bowl, combine cucumber, feta, and fresh mint. Season with salt and pepper. Drizzle with lemon juice and olive oil. Toss gently. Cover and let stand in the fridge for at least a half hour.
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
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. 😉
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
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.
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
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.
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
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.
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.
