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.
Cans are usually pretty handy at home or on the go; there is no need to go to a store and they are quick to prepare. This chickpea salad is a great example of the usefulness of cans. Just open a can and mix it with other ingredients available at home.
There are multiple recipes of salads with this legume: here is one of them with bell pepper, olives and fresh cilantro.
Chickpea salad with bell pepper
This salad can by served immediately or chilled for few hours to get all of its flavors.
There are quite a few nut cake recipes; but this one, which my mother-in-law is preparing is a little different. With that easy walnut cake, you can really taste the taste of nuts thanks to the small pieces that crunch under your teeth!
Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
Peel the carrots and shred them.
Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.
The tapenade is a dip or paste made with olives (black or green), anchovies and capers. This appetizer comes from Provence, France and is great with fresh bread or toast. With the help of a food processor, or blender, this hors d’oeuvre is ready within 5 minutes.
Homemade Olive Tapenade
The anchovies are very salty. If you find your tapenade too salty, add more olives or olive oil.
Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.
The jalapeño can be replaced by a few pinches of chili powder.
Preheat oven to 390 degrees F. Line two baking sheets with parchment paper.
In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
Add flour and mix well, until the dough comes away from the walls and forms into a ball.
Add the eggs one by one. Stir well. The dough should become smooth and shiny.
Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
Transfer the dough to a piping bag.
Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
Lightly brush the top of puffs with egg yolk.
Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
Season with salt, pepper and lemon juice. Mix once more.
Whip heavy cream, until soft peaks form.
Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
Dust puffs with paprika. Serve right away or keep in the refrigerator.