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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Boursin™ Stuffed Mushrooms

Tasty and very easy recipe with only 2 main ingredients that you can find in every store: mushrooms and Boursin.

Boursin Stuffed Mushrooms

Natalija
The Boursin™ Garlic & Fine Herbs Cheese is aleredy salty enough so don’t add more salt. On the other end, if you like spicy food, season with pepper.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 30 small mushrooms (Cremini or Button Mushrooms)
  • 1 block Boursin™ Garlic & Fine Herbs Cheese
  • freshly ground black pepper
  • Some fresh herbs (cilantro, green onion, parsley) finely chopped

Instructions
 

  • Preheat oven to 400° F.
  • Wash and dry mushrooms. Remove stems. (You can use them for another recipe),
  • Place mushroom caps on a baking sheet. Season with pepper. Fill each mushroom’s hole with 1-2 tsps of Boursin™.
  • Bake about 25 minutes until mushrooms are golden and cooked through.
  • Sprinkle the baked mushrooms with fresh herbs and they’re ready to be served!
Keyword Appetizers, mushrooms
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Ratatouille

My version of ratatouille that you can prepare in any season as a main dish or side dish.

Zucchini, eggplant and sweet peppers have different cooking times. This is why they must be cooked separately. First, brown each vegetable on its own in a pan with a drizzle of olive oil.

Then, when all the vegetables are ready, we bring them together and then let them simmer over low heat so that the flavors mix.

Ratatouille

Natalija
My version of the ratatouille that you can prepare the day before and in any season. Serve it as a main dish or side dish.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 people

Ingredients
  

  • 1 large onion peeled
  • 4-5 cloves garlic peeled
  • 1-2 eggplants
  • 2 green zucchinis
  • 3 tomatoes
  • 2-3 sweet peppers (various colors)
  • 7-8 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 teaspoon herbes de Provence
  • 3 bay leaves

Instructions
 

  • Dice the zucchinis into small cubes.
  • Dice the eggplants into small cubes.
  • Cut the peppers in half, remove the seeds, then dice into small cubes.
  • Dice the onion into small cubes.
  • Mince the garlic cloves.
  • Remove the seeds from the tomatoes and dice them into small cubes.
  • Heat a little olive oil in a skillet and sauté the onions. Add the garlic and continue cooking for a few more minutes. Season with salt and pepper.
    Remove the skillet from the heat.
  • Separately, sauté the sweet peppers in a little olive oil.
    Season with salt and pepper.
  • Separately, sauté the zucchinis in a little olive oil. Season with salt and pepper.
    Then, in the same way, sauté the eggplants. Season with salt and pepper.
  • Combine all the sautéed vegetables in a large skillet. Add the diced tomatoes and gently mix. Sprinkle with Herbes de Provence and add the bay leaves. Optionally, add a few extra garlic cloves.
  • Taste and adjust the seasoning if needed. Cover with a lid and let it simmer over low heat for about 10 minutes to allow the flavors to meld.
  • Serve hot or cold, garnished with freshly chopped herbs.

Nutrition

Calories: 1kcal
Keyword french recipe, ratatouille
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Walnut and Almond Cake

If you like almonds and walnuts, you will love this savory cake. Crush up walnuts and use almond flour to make this easy, quick, and delicious dessert.

Gâteau aux noix et aux amandes

Walnut and Almond Cake

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

Ingredients
  

  • 125 g walnuts
  • 5 eggs
  • 230 g sugar
  • 125 g melted butter
  • 125 g almond flour
  • 80 g all purpose flour
  • Some walnuts halves
  • Some powdered sugar

Instructions
 

  • Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
  • Grind the walnuts in a blender. (Keep few walnuts halves to decorate the cake.)
  • Using a mixer beat the eggs with sugar.
  • Add the butter. Mix.
  • Add the walnuts and almond powder. Mix.
  • Add the flour and mix last time.
  • Pour the batter in the pan. Lay slices the walnuts halves on top of the cake.
  • Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off, then transfer to plate.
  • Dust it with powdered sugar before serving.
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Green Tomatoes Jam

Don’t know what to do with the left-over green tomatoes from your summer harvest? Jam, of course! This recipe is extremely easy. Try it for breakfast, on top of bread, or as an appetizer with some cheese.

Green Tomatoes Jam

Natalija
For this recipe, I like to use green cherries tomatoes, so that they don’t need to be peeled. However, if your tomatoes are big and have thick skin, you may need to peel them.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 10 hours 50 minutes

Ingredients
  

  • 1 kg green tomatoes
  • 3/4 inch ginger (optional)
  • 2 lemons
  • 650 g sugar

Instructions
 

  • Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
  • In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
  • The next day, remove the cover and bring to a boil. Then, reduce the heat and simmer for about 35 minutes, stirring frequently. Skim if needed. The cooking time depends of how much water is in the tomatoes. Don’t over cook. When the jam is cooled down, it will be less liquid.
  • Pour the jam into a clean jar and cover it with its lid.
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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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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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French Buckwheat Crepes with Mushrooms

Prepare buckwheat crepes and garnish them with this delicious, simple mushroom and sour cream combination. A French favorite!

Find other recipes on this site: the buckwheat crepes or the version with ham and cheese.

French Buckwheat Crepes with Mushrooms

Natalija
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 4 galettes

Ingredients
  

Buckwheat Crepes (for 12 galettes)

  • 250 g buckwheat flour
  • 1 tsp sea salt
  • 350 ml water
  • 350 ml milk
  • 2 eggs
  • 50 g melted butter

Filling (4 servings)

  • 1 onion peeled and minced
  • 1 Tbsp olive oil
  • 400 g mushrooms cleaned and sliced or 2 jars of canned sliced mushrooms
  • 150 ml sour cream
  • Salt and freshly ground black pepper

Instructions
 

  • Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  • In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
  • Add sliced mushrooms and sauté for another 5 minutes.
  • Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
  • Heat a lightly buttered nonstick skillet. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn’t liquid.
  • Without flipping the crepe, place 2-3 Tbsps of mushroom’s filling in the center. A 10-15 seconds later, as the crepe seems to be ready, carefully lift the sides with a spatula and fold them to form a square, or triangle.
  • Carrefully transfer the crepe from the pan to tha plate, and serve quickly.
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Quick Almond Cake

This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.

Быстрый миндальный пирог

Quick Almond Cake

Natalija
You can use any cake pan you like or have. My favorite one is loaf pan, and I usually make it without the almonds on top. Easy to cut and easy to pack for lunch or picnic.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
  

  • 180 g sugar
  • 4 eggs
  • 100 g unsalted butter softened
  • 1 pinch of salt
  • 100 g almond flour
  • 60 g all purpose flour
  • 2 tsp baking powder
  • 1 Tbsp sliced almonds (optional)
  • 1 tsp confectioner’s sugar (optional)

Instructions
 

  • Preheat oven to 380 degrees F. Grease a cake pan.
  • In a medium bowl whisk all the ingredients together until combined.
  • Pour the mixture into the prepared cake pan. You can sprinkle with almonds if desire.
  • Bake in the oven for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove your cake from the oven and allow it to cool. Transfer to a plater. Dust it with powdered sugar before serving.
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Cucumber Bites With Boursin Cheese and Salmon

The freshness of the cucumber and the bite of Boursin cheese in this smoked salmon roll will hit all of your taste buds.

Cucumber Bites With Boursin Cheese And Salmon

Natalija
If you are not familiar with Boursin™ cheese or you don’t have any, don’t worry. A good substitute for Boursin is Philadelphia cream cheese or farmer cheese with some garlic and fresh herbs.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 persons

Ingredients
  

  • 1 english cucumber
  • 8 thin smoked salmon slices
  • 90 g Boursin cheese
  • some fresh dill (optional)
  • 2 pinches paprika (optional)

Instructions
 

  • Cut the cucumber into slices (1/2 cm). Cut each slice of smoked salmon in half lengthwise (smaller than your cucumber slice).
  • Spread 1tsp of Boursin™ cheese on each salmon strip and roll it up.
  • Top each cucumber slice with a salmon roll. Insert a wooden stick down the center to keep everything together. Garnish with finely chopped fresh dill and paprika. Serve at once or keep refrigerated until needed.
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