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

Natalija
You can use a regular bell pepper for this recipe, but don’t forget to add some more time when cooking.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

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.
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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.

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Cucumber and feta salad

Feta cheese is naturally salty so be mindful to avoid adding too much salt.
Course Salads
Prep Time 10 minutes
Total Time 40 minutes
Servings 2 servings
Author Natalija

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.

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

Natalija
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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 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.
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Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.

Chocolat Hazelnut Truffles

Natalija
If you don’t have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don’t forget to roast them in the oven before making the truffles. Fresh nuts taste way better.
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 3 hours 22 minutes
Servings 45 pieces

Ingredients
  

  • 150 ml heavy whipping cream
  • 200 g dark chocolate (60-70% cacao)
  • 50 g unsalted butter
  • 30 g hazelnuts
  • 2 Tbsp cacao powder

Instructions
 

  • Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
  • Add butter and whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
  • Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
  • Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
  • Roll in cacao powder.
  • Refrigerate for at least 1 hour.
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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

Natalija
You can add english cucumber to this salad.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

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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Spring Egg Salad With Green Onion

Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).

Spring Egg Salad With Green Onion

Natalija
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don’t squish the salad, it has to stay light and fluffy.
Prep Time 10 minutes
Total Time 10 minutes
Servings 3 servings

Ingredients
  

  • 6 hard boiled eggs peeled and chopped
  • 1/3 bunch green onion finely chopped
  • 3 Tbsp mayonnaise
  • Salt and freshly ground black pepper to taste
  • 1 pinch paprika (optional)

Instructions
 

  • Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.
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Creamy Zucchini Soup

This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.

Creamy Zucchini Soup

Natalija
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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings

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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Easy poached pears with chocolate

The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.

Easy poached pears with chocolate

Natalija
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients
  

  • 4 pears
  • 750 ml water
  • 3 Tbsp sugar
  • 1 vanilla bean cut in half longwise
  • 50 g dark chocolate
  • Some Fresh mint

Instructions
 

  • Peel the pears.
  • Cut them in half, then core.
  • In the pot, bring water to a boil with sugar and vanilla bean.
  • Add the pears and boil for 10 to 15 minutes, until they became soft but keep their shape. Remove the pot from the heat and let the pears cool in the syrup.
  • To serve, drain the pears well. Then place each half on an individual plate.
  • Sprinkle with shredded chocolate and decorate with mint.
  • You can also serve this dessert in a glass.
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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

Natalija
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

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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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!

Французские блины из гречневой муки

Buckwheat Crepes

Natalija
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.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 2 hours 25 minutes
Servings 12 crepes

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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