Mozzarella replaced with feta cheese, basil with cilantro. Happy Summer!
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Zucchini soup
Looks fancy, tastes delicious, cooks fast!
Ingredients (2 servings):
- Small onion or shallot
- Zucchini 2 medium
- Sour cream – 1 tbsp
- Chicken/vegetable broth – 1-2 cups
- Light olive oil – 1-2 tbsp
Directions:
- Chop onion/shallot
- Chop zucchini to half inch cubes
- Put your pan on a medium high heat, add olive oil
- Start frying onion
- When onion is translucent add chopped zucchini to the pan, mix with onions
- Saute zucchinies with onion for about 10 minutes, till golden color, stirring occasionally
- Add sour cream, mix in with the vegetables
- Keep sauteing for a couple more minutes
- Pour stock, bring to a boil
- Add salt and pepper and turn the heat off.
- Puree with emerging blender or pour the soup into a regular blender and puree.
Serve hot, garnish with roasted pancetta, prosciutto or feta cheese
Another tomato salad
Garden tomatoes with anchovies – another winning salty and sweet combination!
Super healthy sandwich.
Start with the rolls, loaded with seeds inside and out, they almost have more seeds than flour and even flour is a combination of rye,
Very green salad
Trying to live from the land: have lots of cucumbers and herbs in my garden and made this super green , healthy and delicious salad. In just 2 minutes. There are no proportions and not exact ingredients, just try to use up as much greens as possible. Avocado and feta cheese are store bought.
Ingredients:
- cucumber
- cilantro
- parsley
- chives
- green onion
- feta cheese
- lime juice to dress
Directions:
- Slice cucumber, I kept the skin because it’s sweet and crunchy
- Chop your herbs really finely
- Chop avocado
- Crumble feta cheese
- Add salt and pepper
- Sprinkle with lime juice
Perfect summer drink – Café Glacé (Iced Coffee in French)
It is just coffee with some ice cream, but for me – it’s a flashback to my teens. I mastered the drink during super hot
Fantastic summer dessert
Chocolate mousse in the bottom and red currants mousse on top. They are two separate things and each one would make a delicious dessert, but
Chocolate and red currant mousse (6 servings)
Chocolate mousse
Ingredients:
- Dark chocolate (70% -80% cacao) – 100 gr (3,5 – 4 ounces)
- Heavy cream – 70 ml (2.5 ounces)
- Milk – 20 ml (1.5 tbsp)
- 3 egg whites
- Sugar – 30 gr (2 tbsp)
- Pinch of salt
Directions:
- Melt the chocolate in double boiler.
- Warm up cream with the milk, don’t bring to a boil
- Whip egg whites with a punch of salt, adding sugar gradually
- Mix melted chocolate with still warm cream
- When chocolate and cream mixture is a room temperature add some whipped whites (about 2 tbsp) and whisk it together
- Then add the rest egg whites to the chocolate in 2-3 batches, gently folding whites into the chocolate with rubber spatula
- Pour into some nice glasses and put into fridge for about an hour before adding berries part
Red currant Mousse
Ingredients:
- Currant juice – a little less than a cup
- Gelatin 1 tsp
- Sugar – 1 tbsp + 1 tsp
- Heavy cream – 1 cup
Directions:
- Press berries through sifter to separate skins and small pits
- Put the juice on low heat, add gelatin
- Stir constantly till gelatin dissolves and take off the heat
- Let it cool down to the room temperature but it should still be liquid, don’t allow it to harden
- Using hand mixer whip cold cream with 1 tsp of sugar
- When peaks are formed start adding berry juice very gradually and keep whipping
- Pour currant mousse on top of chocolate mousse (which should be firm already) and put back into fridge
From leftovers to fancy appetizer
Salmon cakes are a good way to utilize grilled or roasted salmon leftovers. But you can also make salmon pate to bring your leftovers to
Spread and dip
I was looking for something to smear on rye bread, but a littler lighter and more exciting than regular cream cheese. So I started to
