Summer time and cooking is easy… with the hot weather and the wide range of fresh produce, we don’t want to spend too long over a hot stove so cold and healthy meals are always welcome during the summer months. Continue reading →
Whether you’re making a barbecue, a picnic or a usual lunch, this recipe will fill you up with valuable nutrients such as fibres (from kale, avocados and edamame) and proteins (from the quinoa).
Some components of this salad can be made ahead so when the time to assemble it comes, it will only take a moment to put together; for instance you can cook the quinoa and the kale a day ahead. On Sunday I’ll enjoy a day of relax and I plan to make a last healthy meal before my thirty-… birthday and I’ve decided to make this salad again and serve it either with some tofu or a couple of eggs. Afterwards I’ll dive into a one of the books I’m reading, under the sun, looking like a glazed doughnut, smothered in 30spf sun cream… I’ll need the relax as the following day I’ll be in contact with my inner child in an acrobatic park. 🙂
Quinoa Kale and Edamame Salad with an Avocado Dressing
Recipe for 4 as a side
Prep time: 5 min
Cook time: 15 min
120 g steamed edamame
120 g wilted kale
120 g quinoa
1 spring onion
1 not too large avocado
1 tbsp. olive oil
2 tbsp. sherry vinegar
Salt and pepper
Bring to a boil the quinoa in two times its volume of salted water. Simmer for a about 15 min. or until the grain will have softened. Once done set aside.
Slice the kale into about 1 cm strips and finely slice the spring onion.
Remove the flesh of the avocado, place it in a salad bowl and mash it with a fork. Add the olive oil and the sherry vinegar, season with salt and pepper and mix.
To the bowl add the quinoa, edamame, kale, spring onion and mix.
Lately I find loads of organic locally grown zucchini and I have basically been consuming them day on and day off. Besides pan roasting them, adding them to a salad or grilling them, I thought for a change to add them to a Mediterranean style burger: with chickpeas and feta cheese. Continue reading →
I tried to make this recipe as simple and straightforward as possible so when time is limited, this recipe can come in hand as a healthy summery treat. Since the heat has increased drastically over the past week, I didn’t feel too hungry so I had the burger on its own, but you can accompany this dish with a nice crunchy salad or some oven sweet potato fries.
Zucchini and Feta Chickpea Burgers
Recipe for 4
Prep time: 15 min
Cook time: 8 min
1 can chickpeas
1 zucchini (not too large)
1 red onion
1-2 garlic cloves (depending on the size)
100g feta cheese
2 tbsp. chopped parsley
2 heaped tbsp. breadcrumbs
2 tbsp. olive oil
Salt and pepper
Grate the zucchini and the onion in a bowl. Season them with salt, mix and place them in a clean tea towel, in a sieve over a bowl and set them aside to let moisture drip off.
Meanwhile prepare the rest of the recipe by mashing the chickpeas in a bowl (alternatively use s food processor), then crumble the feta and add the breadcrumbs. Pass the garlic though a crusher and add that to the bowl too.
Back to the zucchini and onion, take the tea towel and squeeze out as much moisture as possible before adding them to the rest of the ingredients.
Mix all the ingredients together and add salt pepper and smoked paprika to taste. Blend all the ingredients together and form four patties.
On a medium fire heat the olive oil and add the patties to brown on both sides.
Serve in a bun with the garnish of your choice (salad, tomato, avocado, mayo, chilli sauce, ketchup,…)
It’s blueberry season and this year my garden has been really generous. Generosity doesn’t only come from my garden but also from the birds which are not as greedy as last year… maybe there’s more sources of food elsewhere. I really wanted to post a recipe with blueberries Continue reading →
so looked for inspiration and found an idea I liked here and from there I made my own version of this pancake batter pancake. I find it’s a perfect recipe for the summer as its light consistence goes well with the warm weather. This will be my last recipe for the next two weeks. This weekend I’m off to a high school reunion (I can’t wait!) and next Thursday we’re off to Marbella for a week with my fiancé and a friend of ours. Meanwhile I wish you all a great beginning of summer and see ya in a couple of weeks!
Blueberry & White Peach Pancake Batter Cake
Recipe for 6-8 servings / a 22-24 cm x round cake pan
Prep time: 15-20 min
Cook time: 45-50 min
2 dl milk
1 vanilla pod
50 g sour cream
2 large eggs
50 g butter melted
225 g all purpose flour
150 g sugar
2 tsp. baking powder
1 tsp. salt
130 g blueberries
1 white peach
Heat oven at 180°C and grease a cake pan
Add the sour cream to a bowl. Incise the vanilla pod, scrape out the seeds and add them to the sour cream then mix. Now add the milk eggs and melted butter.
In another bowl place the dry ingredients: flour, sugar, baking powder and salt. If the baking powder is a little pebbly pass it though a strainer.
Add the wet ingredients to the dry ones and whisk until the dough is smooth. Use a strainer if you end up getting lumps.
Cut the peach in half and remove the pit. Cut each half into two parts and then divide each quarter into two parts.
Pour the batter in the cake pan. Sprinkle the blueberries on top and place the peach wedges in a circle.
Bake for 45-50 min. Once the top of the cake has a nice golden colour (check by inserting a toothpick in the batter and if it comes out dry it means it’s ready) remove it from the oven and wait 5-10 minutes before removing it from its mould. Dust the cake with icing sugar and serve.
I can really say that this recipe has served me well. I made this quiche on Saturday; I had a little for lunch and stored the rest for later. In the evening I went out to the “White Night” in Locarno, we hung around quite a lot and in the end we had more wine than food. By the time I got back I relished myself with what I had previously stored and this quiche was the perfect two o’clock snack. This easy recipe is great for receiving as it can be made in advance and you can serve it either warm or cold, as an appetizer of as a main meal with a crunchy salad.
For a 26 cm diameter quiche
Prep time: 15 min
Cook time: 40-45 min
1 small fennel
2 garlic cloves
2 tbsp olive oil
100 g crème fraiche
90 g grated goat cheese
4-5 cherry tomatoes
2 tbsp chopped basil
Salt and pepper
1 round shaped piecrust pastry of about 32 cm diameter
Heat the oven at 210°C.
Cut the onion, the zucchini and the bell pepper into strips. Pass the fennel through a mandolin and crush the garlic with a garlic crusher. Slice the cherry tomatoes and set these aside.
Heat the olive oil in a pan and add the onions to cook on a medium fire for a couple of minutes. Then add the rest of the vegetables (except the tomatoes) to cook for 7-8 min. While the vegetables are cooking season with salt pepper and paprika to taste; at the end add the basil. Once done set aside to cool a little.
In a bowl mix the eggs, the crème fraiche and the goat cheese and a little pepper.
Take a pie dish of about 26 cm diameter and cover it with the piecrust pastry. Make little incisions at the bottom with a fork. Add the vegetables and spread them out evenly. Now add the egg, cream and cheese mixture. The dough might run over the edges, either cut it off or fold it in like I did. Place the sliced tomatoes on top. Cook in the lower part of the oven for 30-35 minutes. Serve either warm or at room temperature.