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
The feta cheese is already salty, no need to add salt. Only pepper needs to be added, preferably freshly ground pepper.
Make sure to leave the salad in the refrigerator long enough before serving.
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.
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This post was posted in Salads
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
Feta cheese is naturally salty so be mindful to avoid adding too much salt.
Servings 2 servings
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.
This post was posted in Salads
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
Easy roasted chicken
Miam, who can resist this roasted chicken with its golden and crispy skin?! A very easy recipe.
Why not bake potatoes at the same time? Potatoes can be left unpeeled, and if they are small in size, you don’t even need to cut them into pieces.
Easy roasted chicken
To calculate the baking time for the chicken, a formula is usually used: 1 kg of chicken – 1 hour, plus 5 minutes for every subsequent 100 g, i.e., if the chicken weighs 1 kg 200 g, the baking time is 1 hour 10 minutes. Personally, I never weigh the chicken, I rely on the color of the crust, and if there are any doubts, I pierce it with a knife or use a kitchen thermometer.
Ingredients
- 1 whole chicken giblets removed
- 1 kg small-sized potatoes
- Salt and pepper
- 2-3 cloves crushed garlic
- a bit aromatic herbs Herbes de Provence
- 1 lemon optional
- a bit olive oil
Instructions
- Preheat the oven to 200C (420F).
- Place the potatoes in an ovenproof dish or on a baking sheet. Season with salt, pepper, and sprinkle with aromatic herbs.
- Wash and pat dry the chicken with paper towels. Rub with salt, pepper, garlic, not forgetting the inside of the chicken. Place the lemon cut in half inside the chicken. Brush the chicken with olive oil. Place the chicken in the dish on top of the potatoes.
- Put the dish in the oven for about 1 hour 10 minutes to 1 hour 30 minutes. Occasionally, baste the meat and potatoes with the cooking juice.
- When the chicken is cooked inside (the juice that runs out is clear when pierced) and golden brown on the outside, remove the dish from the oven. Don't forget to check if the potatoes are cooked as well. If they are cooked before the chicken is done, they can be removed beforehand.
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This post was posted in Main Dish