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.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

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).
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

Heart-shaped Ice Cream

This heart-shaped Ice Cream will please your significant other without having to spend the whole day cooking. Ice cream in the shape of a heart served with a cloud of whipping cream dusted with grated chocolate. This icy dessert will melt hearts!

Heart-shaped Ice Cream

Natalija
Choose your favorite sorbet or ice cream flavor (or your significant other’s) and serve this dessert with whipping cream, chocolate and fruit.
Prep Time 10 minutes
Total Time 55 minutes
Servings 2 servings

Ingredients
  

  • 200 g chocolate ice cream (or another your favorite ice cream/sorbet )
  • 50 ml heavy whipping cream ( 35%) very cold
  • 1 tsp sugar
  • Grated chocolate
  • Few red berries (blueberry, raspberry…)

Instructions
 

  • Take the ice cream out of the freezer and leave it out for 5 minutes to make it softer. Put the ice cream in a heart shaped mold. Cover with plastic wrap and put it back in the freezer for around 45 minutes.
  • Submerge the mold under hot water for a couple seconds (wipe the water off of the mold with a towel so that the serving plate does not get wet).
  • Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
  • Whip the heavy cream with the sugar until fluffy. Don’t over beat.
  • When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!
Social media & sharing icons powered by UltimatelySocial