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 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.

Poulet au four facile

Easy roasted chicken

Natalija
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.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 persons

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.
    Poulet au four facile
  • 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.
    Poulet au four facile
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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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Prosciutto Rolls Ups with Boursin™

A quick and simple appetizer recipe to accompany your aperitif drink. Your guests will love these Italian Prosciutto Ham rolls ups with Boursin™ Cheese. Add more or less cheese, depending on your taste. Or, cut the rolls in half if you want smaller portions.

Jambon Prosciutto au Boursin™

Prosciutto Rolls Ups with Boursin™

Natalija
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 pieces

Ingredients
  

  • 12 slices Prosciutto ham
  • 150 g Boursin™ (or any fresh cheese with herbs)

Instructions
 

  • Spread the Boursin™ on about half of each slice of ham.
    Jambon Prosciutto au Boursin™
  • Roll up the slice.
  • Put on a nice dish and serve.
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Pumpkin Soup

French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.

To impress your guests, serve this soup in individual pumpkins.

Pumpkin Soup

Natalija
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

Ingredients
  

  • 2 leeks (white part only)
  • 1 medium pie pumpkin or sugar pumpkin (about 1.5 kg)
  • 4 Tbsp olive oil
  • Salt and freshly ground black pepper
  • Some heavy whipping cream or sour cream (optional)
  • Some fresh herbs (cilantro, green onion, parsley) to garnish

Instructions
 

  • Wash and chop the leeks.
  • Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
  • Peel and cut into regular cubes.
  • In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
  • Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
  • Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
  • Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
  • Serve hot, with sour or heavy whipping cream and fresh herbs.

For a special presentation:

  • Cut off the top of a small pumpkin and scrape the inside.
  • Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.
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Roasted Pumpkin Wedges

Roasted pumpkin wedges are a simple and healthy dish that pairs well with fish and meat. This recipe is easy as pie and requires just basic ingredients like pumpkin, salt, pepper, garlic, olive oil and some fresh herbs.

Roasted Pumpkin Wedges

Natalija
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 4 wedges of a big pumpkin
  • 1 clove of garlic
  • salt and black pepper
  • Some olive oil
  • Some fresh herbs (parsley, cilantro or scallions)

Instructions
 

  • Preheat the oven to 390F (200С). Line your baking sheet with foil or parchment paper.
  • Wash the pumpkin thoroughly, cut into two parts and remove seeds with a spoon.
  • Cut the pumpkin into wedges. Keep in mind that this kind of pumpkin doesn’t need to be peeled. Season the wedges with salt and pepper. Next, mince or grate finely some garlic. Coat the wedges with a mixture of olive oil and garlic.
  • Place the wedges on the baking sheet and bake for about 20 minutes (depending on the kind of pumpkin and wedges size). When the wedges are soft, remove from the oven. Make sure they are not overdone.
  • Sprinkle the roasted pumpkin wedges with fresh herbs and they’re ready to be served!
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Almond Croissant

How do you transform a simple croissant into a delicious almond croissant? If you find that the croissants from your supermarket are not good enough or if you want to “revive” yesterday’s croissants, fill them with almond cream and put them in the oven. Here’s an easy way to enjoy almond croissants for breakfast at home.

Almond Croissant

Almond Croissant

Natalija
You can prepare the almond cream and fill the croissants in the evening. In the morning, all you have to do is take the croissants out of the fridge, preheat the oven and prepare the coffee while waiting for your delicious almond croissants to be cooked.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients
  

  • 4 croissants (not so fresh)
  • 50 g softened butter
  • 50 g sugar
  • 1 egg
  • 50 g almond flour
  • 1/2 tsp liquid vanilla (or a little rum)
  • A bit flaked almonds
  • A bit icing sugar (optional)

Instructions
 

  • Preheat the oven to 190°C (400F).
  • In a bowl, beat the softened butter and the sugar together, then beat in the egg.
    Stir in the almond powder.
    Add the vanilla (or rum) and set it aside.
  • Cut the croissants lengthwise, without cutting them completely.
  • Fill the croissants with the almond cream.
  • Spread a little almond cream on the surface of the croissants.
  • Finish by putting the flaked almonds on the top, so they will stick together.
  • Place the croissants in the hot oven and let brown for 7-10 minutes.
  • Let the croissants cool a little then sprinkle with icing sugar and serve.
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Italian bell pepper salad

Another delicious recipe from the cookbook “Delices d’Italie” by Loukie Werle.

Salade de poivrons à l'italienne

Italian bell pepper salad

Natalija
A delicious salad, found in an Italian cookbook (Délices d'Italie by Loukie Werle).
A recipe that will please everyone, vegetarian or not. The peppers are roasted under the grill and then mixed with a tomato. An appetizer that is best eaten cold, so it can be prepared ahead of time.
Prep Time 25 minutes
Cook Time 20 minutes
Refroidir 1 hour
Total Time 1 hour 45 minutes
Servings 6 people

Ingredients
  

  • 4 large bell peppers (of different colors)
  • 1-2 tomatoes
  • 1-2 cloves garlic
  • 1 handful of basil leaves chiseled
  • 1 handful of mint leaves chiseled
  • 1 Tbsp capers (rinsed)
  • Salt and fresh pepper
  • 4 Tbsp olive oil

Instructions
 

  • Preheat grill.
  • Cut peppers in half lengthwise, remove seeds and membranes.
    Place peppers on a broiler rack, skin side up
  • Roast until the skin is blackened. Remove the peppers from the oven and put them in a bowl, cover with plastic wrap and leave for about 20 minutes.
  • Meanwhile, cut the tomatoes into small cubes.
  • Chop the garlic cloves. Chop the basil and mint leaves
  • Remove the skin from the peppers and cut them into strips
  • Put all the chopped ingredients in a serving bowl. Add the capers. Season with salt and pepper then drizzle with olive oil.
  • Cover with plastic wrap and let stand for about one hour before serving.
    Salade de poivrons à l'italienne
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French Chocolate Mousse

Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no sugar added; all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.

In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!

Шоколадный мусс

French Chocolate Mousse

Natalija
Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 4 hours 17 minutes
Servings 6 servings

Ingredients
  

  • 200 g dark or milk chocolate chips or break chocolate into small pieces
  • 6 fresh eggs (at room temperature)
  • 1 pinch salt

Instructions
 

  • Melt chocolate in a microwave (or use a double boiler) until the chocolate is completely melted. If you use a microwave: put the chocolate in a large microwave-safe bowl, microwave for 25 seconds, then stir. Microwave for 25 more seconds and stir again. Continue microwaving and stirring until the chocolate is liquid, smooth, and shiny.
  • Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  • Whisk egg whites with salt until stiff.
  • Carefully fold the egg whites into chocolate using a spatula.
  • You should have a smooth and fluffy mousse.
  • Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.
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