These hot and garlicky roasted eggplants can be served as a vegetarian stand-alone course, but they can also make for a delicious side-dish. If you don’t have anything against dairy products, you can serve them garnished with yogurt and sprinkle them with chopped parsley.
Roasted Eggplants With Garlic Read More »
Let’s get a sweet and sour blueberry cake on the table, this time. A refreshing ultra-creamy dessert made with yogurt, cream cheese, and whipped cream. Of course, you can use fresh blueberries, but we were out of them and so we grabbed some frozen ones. Serve the cake garnished with even more blueberries, raw or thawed, and with mint leaves.
Blueberry Yogurt Cake Read More »
Savory waffles are gaining ground in popularity even as we speak, so why not try some? In this case, we used canned chickpeas as the main ingredient and we generously flavored the mixture with coriander, parsley, and garlic. Serve them topped with whatever pleases you or eat them as such. Brunch, lunch, or dinner.
Try this trail mix-like yummy and energizing breakfast or even dessert. Unlike a typical trail mix, ours is nut-free and it has diced bread soaked in milk and whisked egg, chocolate chips, and raisins. We sweetened it with maple syrup and flavored it with cinnamon. It’s a super-duper 5-minute job of whisking, stirring, and microwaving. See for yourself.
Chocolate and Egg-Soaked Bread With Raisins Read More »
Sweet tooth cravings, anyone? If your answer is positive, then check this chocolate cookie cake. The whole mixture should be ready in no more than 20 or 30 minutes, tops. We’re talking here about super delicious chocolate and milk melted together with butter through the bain-marie method. All mixed with just 3 ounces of digestive cookies. Feel free to add more of those, by the way.
Chocolate Cookie Cake Read More »
Welcome to a round of meaty protein-rich oyster mushrooms. We pan-cook them in white wine and enhance them with heavy cream. We spike the mix with a mixture of paprika, white and green pepper. Feel free to improve your spice mixture any way you like.
Sauteed Oyster Mushrooms in White Wine Read More »
Try your hand with these yummy hot pita wraps. They are mildly crunchy and creamy at the same time because we filled them with a tender chicken breast mixture and with raw cabbage and pickles at the same time. By the way, you can use tortilla instead of pita, if you want.
Chicken Pita Wraps Read More »
Sea bream is pretty similar to sea bass, so if you like the one you shouldn’t miss the other. Let’s bake it in olive oil and lemon juice, but not before stuffing it with green chili and ginger. We’ll serve it along with some creamy risotto cooked in wine. White wine, that is!
White Wine Risotto With Sea Bream Read More »
Garden sorrel is not often used in the kitchen, but we’re here to change that. We’ll use its leaves to wrap (or roll, for that matter) a lentil and black rice mixture. You can easily transform this into a vegetarian dish if you’re using vegetarian parmesan (so, no animal rennet) or some other cheese.
Cheesy Lentil and Black Rice Sorrel Rolls Read More »
Ah, the striking, pleasantly chewy and delicious oyster mushrooms! We here, always crave for a bit of Pleurotus. This time we bake them in olive oil with breadcrumbs and grated parmesan on top of them. Give them a try!
Baked Oyster Mushrooms Read More »
Let’s prepare a quick honey-sweetened custard. We flavored this one with almond extract and lemon zest, but this shouldn’t stop you to flavor it to your own taste. Therefore, use it as is or enhanced to fill the tarts or other pastries.
Almond-Flavored Honey Custard Read More »
We deem this sweet treat as a special one and we’re not the only ones in doing so. Indeed, people should use the sour-sweet mineral and vitamin-rich rhubarb stalks more often (no leaves allowed!). Here, we included it into a Bundt cake. The result was “wow!”
Rhubarb Bundt Cake Read More »
