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.

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.

Tomatoes stuffed with tuna

Tuna stuffed tomatoes

Natalija
Choose small-sized tomatoes if you want to make a starter out of this recipe, or cherry tomatoes to serve as an appetizer.
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 persons

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. 😉
Keyword tomates farcies, tomates farcies au fromage, tomato, tomatoes stuffed, tomatoes stuffed with tuna
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Fried mushrooms with sour cream

Here is a hearty vegetarian dish with mushrooms, onions and sour cream. That’s all you need for this pan-fried mushrooms.

Fried mushrooms with sour cream

Natalija
This dish can be served with boiled potatoes, mashed potatoes or rice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 1 onion
  • 1-2 cloves garlic
  • 500 g button mushrooms (or portobello mushrooms)
  • 10 g butter
  • 2 Tbsps olive oil
  • 200 ml sour cream
  • Salt and freshly ground black pepper
  • Some fresh herbs (cilantro, green onion, parsley)

Instructions
 

  • Prepare the mushrooms. If they are not too dirty, do not wash them, but simply wipe them with a damp cloth. If you decide to wash the mushrooms, do it quickly so they are not saturated with water.
  • Thoroughly dry the washed mushrooms with a paper towel.
  • Slice the mushrooms.
  • Peel the onion and garlic, then finely chop them.
  • Heat the vegetable oil and butter in a pan. First, sauté the onion over medium heat.
  • Then add the garlic (if garlic is added to the pan with the onion, it will fry too quickly and start to burn).
  • Add the mushrooms and sauté for another 10 to 12 minutes.
  • Add the sour cream.
  • Mix well. Add salt and pepper. Keep on the heat for another 1 to 2 minutes, and it's ready.
  • Delicious with mashed potatoes, rice, or pasta.
    Don't be lazy and sprinkle with fresh herbs: it will be even more tasty and appetizing on the plate.
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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

Prunes with prosciutto

Natalija
It is possible to cook the prosciutto prunes in a pan but it is better and easier to prepare them in the oven.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people

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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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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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

Natalija
Tomatoes are not necessary in this recipe: they are mainly there to add color and make the dish more appetizing.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 people

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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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

Natalija
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 personnes

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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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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