You are missing out if you haven’t made this incredible snack from ripe avocados. Anybody can make it, even my 7 year old makes it when she comes home from school. This is her favorite way to eat avocado. Split it in half and fill the center stone hole with some balsamic vinegar. Enjoy this healthy, delicious snack or appetizer.
Avocado boats with balsamic vinegar
Ingredients
- 3 avocados
- salt and freshly ground pepper optional
- 6 tsp balsamic vinegar
Instructions
- Cut the avocados in half lengthwise, remove pits but do not peel them. Season with salt and freshly ground pepper. Add 1 tsp of balsamic vinegar in each hole, and serve.
Chocolate cake without flour, sugar, butter and dairy products
This is must-try chocolate cake without flour, sugar, butter and dairy products. So you can allow yourself to eat the second (and third) piece. 😉 All chocolate lovers will definitely fell in love with dessert.
This is translation of original french recipe 𝙈𝙤𝙚𝙡𝙡𝙚𝙪𝙭 𝙡é𝙜𝙚𝙧 𝙖𝙪 𝙘𝙝𝙤𝙘𝙤𝙡𝙖𝙩 @recettes_simplyfit without any modification: delicate and very chocolate dessert.
You like it? Check my other gluten-free recipes.
Chocolate cake without flour, sugar, butter and dairy products
Ingredients
- 150 g chocolate (60% cocoa)
- 180 g applesauce without sugar
- 40 g starch (maizena)
- 2 tsp baking powder dough
- 3 eggs (separate yolks from whites)
- 1 a pinch of salt
Instructions
- Preheat the oven to 180C, (390F) and line a baking dish with parchment paper or use a silicone mold.
- Melt the chocolate in a water bath or a microwave.
- Add applesauce to melted chocolate. Mix.
- Add yolks and mix well.
- Add starch and baking powder. Mix.
- Beat egg whites until foamy, adding a pinch of salt.
- Gently fold the beaten egg whites into the chocolate mixture.
- Pour the batter into a baking dish.
- Bake in preheated oven for approximately 25 minutes. Baking time depends on the oven and shape. Check readiness with a knife blade.
Flourless chocolate cake
The flourless chocolate cake is a delicate gluten free dessert that melts in your mouth. The recipe is absolutely simple without any flour! All you need is chocolate, butter, sugar and eggs.
Flourless chocolate cake
Ingredients
- 200 g chocolate chips (60%)
- 150 g unsalted butter
- 200 g sugar
- 6 eggs
- 2 pinches salt
- 1/4 tbsp powdered sugar
Instructions
- Melt the chocolate and butter on a water bath or in a microwave. Mix well.
- Add sugar and mix well.
- Separate yolks from egg whites.
- Add yolks into the melted chocolate and mix.
- Add salt to the egg whites, and beat into a thick foam.
- Using a spatula carefully fold in whipped egg whites into chocolate mass.
- Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.
- Bake in in the preheated oven for about 25 minutes. The exact time of baking depends on the oven, size and quality of the baking pan. Once the the cake is moist and not liquid inside (it’s not a lava cake) – it’s ready. Please, don’t overcook!
- Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.
Pineapple Vodka
Pineapple Vodka is nicely flavored and has a pleasant taste. A vanilla bean is not a must but will improve the experience by softening the drink.
Pineapple vodka
Ingredients
- 1 ripe pineapple
- 750 ml vodka
- 1 vanilla bean (not necessary but highly recommended)
Instructions
- Peel and core fresh pineapple, cut into cubes. Place the pineapple into a large bottle or mason jar with lid. If using vanilla bean, slice the bean from top to bottom in one long slit keeping it attached at the upper stem, like a v-shape. With help of the knife scrape, scrub the seeds and add them into the jar. Fill the jar with vodka. Cover and put it off to the side for 5 days in a fresh and dark place, to let the flavors infuse.
- After 5 days, strain pineapple out through a fine mesh strainer and pour your infused vodka into a nice, fancy bottle. Refrigerate. It will be ready as soon as it is chilled.
- You can eat the leftover pineapple. And of course make sure not to offer it to kids or pregnant women.
Pan Fried Salmon
This Pan Fried Salmon has crisp skin and moist, tender flesh. It only takes salt and pepper to prepare this fresh salmon fillet.
The cooking time will vary with the fillets thickness.
Pan fried salmon
Ingredients
- 1 Tbsp butter (or olive oil)
- 4 salmon fillets or salmon steaks
- Salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet with butter over medium-high heat.
- Season the fish with salt and pepper.
- Place the salmon (skin side down) in the pan. Cook for 3 minutes or until fish turns golden brown.
- Carefully turn the salmon over with spatula and cook for an additional 3 minutes.
- As soon as the fish is ready, transfer it to a flat plate and serve as desired.
King Cake (Galette des Rois)
This King Cake (Galette des Rois) is a very popular French pie. It celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine, a charm or “fève” into the center of the galette. The person who receives the slice with the charm is “King of the Day”. The lucky winner gets to wear a (paper) crown for the rest of the day!
King Cake (Galette des Rois)
Ingredients
- 1/2 cup (100 g) softened butter
- 1/2 cup (100 g) sugar
- 2 eggs
- 1/2 cup (100 g) almond flour
- 1 Tbsp vanilla extract (optional)
- 1 Tbsp rum (optional)
- 2 sheets ready-to-use puff pastry ( Puff Pastry Sheets)
- 1 egg yolk
Instructions
- Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
- Roll out one sheet of puff pastry. Poke holes with fork.
- Spread the almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine “fève” somewhere in the almond filling.
- Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
- Brush with beaten yolk then use a paring knife to create a design on top of your galette, Poke 8-10 holes in the top, to allow steam to escape while baking.
- Place in the refrigerator for 1 hour.
- Preheat oven to 380 degrees F. Bake for 30-35 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).
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
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.
Puff Pastry-Wrapped Shrimps
The reason I love making Puff Pastry-Wrapped Shrimp so much is the simple ingredients. And because I almost always have frozen shrimp and puff pastry left in my freezer!
Puff Pastry-Wrapped Shrimps
Ingredients
- 20 medium peeled shrimps
- Salt and freshly ground black pepper to taste
- 1/4 tsp Old Bay Seasoning
- 1/2 sheet all butter puff pastry
- 1 egg
Instructions
- Preheat oven to 380 degrees F. Cover a large baking sheet with parchment paper.
- Season shrimp with salt, pepper and seasoning.
- Roll out the pastry dough and cut into 1 cm wide strips.
- Starting at the top, wind one pastry strip around one shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with each shrimp.
- Place shrimp onto the baking sheet. Beat the egg in a small bowl with a fork, to make egg wash. Brush the shrimp pastry with egg wash.
- Bake for about 12 min, or until golden brown. Do not overcook.
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
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!
Chickpea salad with bell pepper
Cans are usually pretty handy at home or on the go; there is no need to go to a store and they are quick to prepare. This chickpea salad is a great example of the usefulness of cans. Just open a can and mix it with other ingredients available at home.
There are multiple recipes of salads with this legume: here is one of them with bell pepper, olives and fresh cilantro.
Chickpea salad with bell pepper
Ingredients
- 400 g (1 can) garbanzo beans drained
- 1 bell pepper cored and slices
- 80 g olives (black or green), drained and sliced
- 1 clove garlic pressed
- 1/2 red onion cut into thin slices
- Fresh herbs (cilantro or parsley), finely chopped
- Salt and freshly ground black pepper
- 1 lemon
- 3-4 Tsp olive oil
Instructions
- Combine all veggies in a bowl. Season to taste with salt and freshly ground pepper. Drizzle with freshly pressed lemon juice and olive oil. Toss gently.