Monday, 2 December 2013

Pineapple smoothie

After monday workout I craved for something delicious and... I made a smoothie
I've decided to give a try to some raw foodism recipes, but before I've got time to try any of those I invented my own smoothie.

1/2 pineapple
1 banana
1 orange
1 lemon

Cut the banana and pineapple into slices and put them in the blender. Blend for a while, then add fresh juice from one orange and one lemon and voilà... your smoothie is ready! Easy, right?
If you want it less thick, just add some water.

Wednesday, 11 September 2013

Jam cookies with puff pastry

450 gr frosted puff pastry
75 gr jam

Defrost the puff pastry. Use some flour, so it doesn't get sticky and roll the pastry into squares. Spread a little bit of jam on the top and roll them into a sausage. Cut the slices and put them on a baking sheet. Bake for 20 minutes at 200°C.

Pan-cooked potatoes with sausage

 A simple recipe for those rainy autumn days, when you just neer more warm and nutritious.

4-5 boiled potatoes (with the skin)
1/2 onion
1 sausage
olive oil

Peel the potatoes while they're still warm and cut them into cubes. Chop the onion and cut the sausage into cubes. Fry the onion on some olive oil until golden, then add the sausage and fry for a few minutes. Add the potatoes. Put some salt and pepper according to your taste and stir well. Cook for 15 minutes and add some water, so that it doesn't get burnt.
Eat with some vegetables or meet. 

French toast

I can't believe I didn't know what french toast is, until I went to India. Our kitchen ladies used to prepare a different kind of egg every morning for breakfast and when they did french toast my room-mate was particulary happy! I found out later that I like it as well and that the recipe is quite easy! 

This recipe serves 2 people

4 slices of bread
2 eggs
120 ml milk
pinch of salt
honey or naple syrup

Mix the eggs in a jar, add the milk and salt. Put the bread slice in the mixture and let it retain it. Heat a non stick pan with a little bit of butter and place all the bread slices on it. When it's cooked on one side, flip it over and then serve still hot with some honey or naple syrup. 

Red chutney

This is a good chutney to serve with a dosa, but don't put it too much! It's spicy!! 

2 tbsp roasted lentils
4-5 garlic cloves
2-3 red chillies
1 onion, roughly chopped
salt as required

In our store you usually don't get roasted dal, so for the roasted lentils you can just fry them with some oil in a small pan, until they're brown.
Blend all the ingredients and add some water until you have a smooth paste.
This chutney keeps good in the fridge for 1-2 days. 

Masala dosa

One of my relative once told me that the best way to impress your guests at dinner is to prepare some exotic food. That's not exactly why I usually prepare indian food, but he was right. I tried to do dosas at home, a typical south indian dish and everyone that's ever been in India knows that the picture below doesn't look like a real dosa. Yeah, even my experiments aren't always successful, but on the other hand the taste was good, so I'm sharing the recipe anyway! 


Dosa batter: 
240 gr parboiled rice
75 gr lentils
salt as required 
water as required

Masala filling:
2 large potatoes
1 small onion
1 tsp turmeric
1 tsp chili powder
1 tsp mustard seeds
1tsp masala powder

Wash and soak both rice and lentils 5-6 hour separately. Drain the water and grind the lentils adding needed water until smooth and fluffy. Do the same with the rice. Mix them together and add salt. Leave it for 7-8 hours in a large container.

Masala potatoes: 
Cook the potatoes with the skin in cold water. When the water start boiling, cook for 15 minutes. 
Heat some oil and fry the finely chopped onion. Peel the potatoes and cut them into small cubes. Add them to the onion with the spices. Stir well and cook a few minutes. 

Heat a non stick flat pan (tawa) and add some oil. Take some batter and pour it on the pan from the centre towards the edges in a circular motion. When cooked on one side, flip it over. 
When it's ready put it on a plate, add the masala potatoes and fold it. Serve with some red chutney or with the chutney you prefer. 

Zucchini and zucchini flower lasagna

15 zucchini flowers
3 zucchini
0,5 l besciamella sauce
3 tblsp parmesan cheese

for the thin pancakes:
eggs (2)
flour (3 cups)
milk (1/2 l)
oil (for frying)

First of all, you need to make the thin pancakes. I prefer to use these instead of the buyed lasagna sheets, because home-made pancakes are much more soft.
After that put the first layer: a pancake and on it some zucchini flowers (that you've carefully washed and eliminated the inside of the flower) and zucchini (that you've previously cut in the shape you prefer). Put some besciamella sauce on the top. Lay another pancake, flowers and zucchini and besciamella on the top. I used a small baking pan, so that was enough for 2 persons. When you've reached the top, cover with another pancake, put some besciamella sauce and the parmesan cheese on the top.
Bake it in a preheated oven on 180°C for around 30 minutes.

Saturday, 7 September 2013

Wholewheat farfalle with home-made pesto

Do you love pesto? I adore it! It's very easy to do at home and there are tons of different ways to do it. The important is to have basil, any kind of nuts and some kind of cheese that is similar to pecorino cheese.
The recipe I'm showing is with the ingredients I had at home, so it's not the original one, but still very tasty! 

60-70 basil leaf
40 gr parmesan cheese 
65 gr walnuts
1-2 cloves of garlic
5 tblsp of olive oil

wholewheat pasta (approximately 90 gr per person)

 Wash the basil leafs and put them in the blender (it's better to do it manually, but if you don't have a lot of time, the blender should also work fine), add parmesan cheese, garlic and walnuts and start blending. When you have a thick paste, add salt and olive oil until you have a smooth paste. Your pesto is now ready! (You can also put it in the freezer: put it in a jar, cover with some olive oil and freeze. When you'll need it, it will take only 5 minutes to have it ready to use.)

Cook the pasta according to your taste (I prefer pasta al dente). Mix the pasta and 1 or 2 spoons of pesto well and serve still hot!

Another idea to serve pesto is as an appetizer. Use small bread slices and spread a teaspoon of pesto on the top. You can also scratch a clove of garlic on the bread before adding pesto, it will make it so much tastier.

Wednesday, 4 September 2013

Cookies in a jar - gift ideas


Put the ingredients in the jar in layers:
60 gr white sugar
60 gr brown sugar
35 gr oats
80 gr flour
3 gr baking powder
1 g salt
70 gr chocolate chips

Attach the instructions for baking:
Preheat oven to 175°C.
In a medium bowl cream together 85 gr softened butter, with 1 egg and 1/2 teaspoon of vanilla.
Add the entire content of the jar, and mix by hand until combined. Drop dough by heaping spoonfuls onto a cookie sheet.
Bake for 12-15 minutes.

Tuesday, 3 September 2013

Lentil & zucchini soup

2 red capsicums
1 zucchini
1 leek
250 gr lentils
1 l water
mix of spices for soups
1 tsp brown sugar
2 tblsp vinegar

Wash the vegetables and cut them in thin slices. Wash the lentils and cook them in the water with the spices for 30 minutes (or 15 in pressure cooker). When the lentils are cooked, add the rest of the vegetables and cook 10 more minutes on low flame. Add salt, pepper, sugar and vinegar before serving and decorate with some thyme.


3 eggplants
5 big tomatoes
1/2 onion
1 clove of garlic
250 gr scamorza smoked cheese
olive oil

Cut the eggplants in thin slices, put some salt on the top and leave them on a plate for an hour, afterwards dry them with a paper tissue. Grill them in a non-stick pan, if you want it very light, don't use oil.
Chop the onion and garlic and fry them in a little bit of olive oil until golden. Add the tomatoes cut in small pieces. Cook for some time, until you have a tomato sauce.

In a casserole put some of the tomato sauce first, then make a layer out of eggplants and cover them with scamorza cheese. Add again some tomato sauce, eggplants and scamorza cheese and cover the top with a little bit of tomato sauce.

Put the casserole in a preheated oven on 180°C for about 25 minutes and serve still hot with some fresh vegetables.

Tuesday, 6 August 2013

Coconut rice (for ricecooker)

This is a great rice to serve as a side dish with spicy indian food. It will make a great combination of flavours.

290 gr basmati rice
240 ml coconut milk
480 ml water
1/2 tsp salt
2-3 tbsp shredded coconut

If you don't have coconut milk, don't worry, it's very easy to do at home. You need 225 gr desiccated coconut and 450 ml boiling water. Put the coconut in a food processor and pour the over the boiling water. Process for 20-30 seconds, then cool. 
Place a cloth over, bring the ends together and twist it to extract the liquid. You can keep the coconut milk in the fridge 1-2 days or it can be frozen until you need it.

To prepare the coconut rice, put all the ingredients in a rice cooker and stir well. Cover and set to cook. Stir once or twice while it's cooking. Serve with some indian curry or with the food you prefer, but I think it's the best way to balance the flavours with very spicy food. 

Monday, 5 August 2013

Fried zucchini flowers

Summer is the perfect season for zucchini at my home and besides the vegetables, also the flowers are edible and very tasty! Here is a very simple recipe for deep fried zucchini flowers. 


zucchini flowers (12-15)
150 gr flour
250 ml water
pinch of salt
1 tsp turmeric powder (optional)
1 tsp sweet chili powder (optional)
oil for deep frying

Put the flour and the salt with the spices in a bowl. Slowly add the water and stir until you have a smooth dough. Heat the oil in a pan and when it's hot enough put the flowers, you've put in the mixture before. Fry until ready and let them cool a little bit.
You can serve them with some fresh vegetables and it will make a perfect summer dinner.

Saturday, 3 August 2013

Banana & Pistachio Lassi

What about a cool drink for these hot summer days?
My suggestion is to have a cold indian drink called lassi. In India they drink it with the spicy food (it helps to digest it), but you can actually have it whenever you want to. :)

This recipe serves 4 people.

300 ml natural low fat yogurt
1 tsp sugar (optional or according to your taste)
300 ml milk
30 ml puréed banana
1 tbsp crushed pistachio nuts, to decorate

The preparation of this drink is very easy. Put the yogurt in a pitcher and whisk it until frothy. Pour in the milk and the fruit and continue to whisk 2 minutes. Serve in long glasses and decorate with some pistachio nuts on the top. 

Monday, 1 July 2013

Pasta omelette (frittata di pasta)

You never know how much pasta should you cook? You're never sure if you're too hungry and you put waay to much pasta in the pan? I have a recipe today that will help you to deal with all your leftover pasta. Because food is a blessing and we should not waste it! 

leftover pasta (with any kind of sauce, I had some pasta with zucchini and tomato)
2 tblsp parmesan cheese
5 eggs
2 boiled potatoes
1 fresh chili (if you don't like spicy food, leave it)
olive oil

Mash the boiled potatoes, add the eggs and mix well. Add the leftover pasta, cut the chili and add it with salt and pepper (according to your taste). Mix well (you should have something like the picture above).
Put some olive oil in a non stick pan and wait a few minutes until it becomes warm. Put the mixture in the pan and cook until it's crispy on one side. Then help yourself with the top of the pan to turn it over. Cook on the other side until it's crispy also there and serve still hot.

If you fell you don't have enough pasta to do it, add the vegetables you prefer. It's a great way to reuse the already cooked food and it's tasty as well! :)

Friday, 28 June 2013

Tiramisu cupcakes

A wonderful small cupcake to put in a large paper cup, Katerina's recipe that I've slightly changed. :)



3 eggs
100 gr sugar
50 gr wheat starch
50 gr flour
1 tblspn vanilla pudding powder
1/2 teaspoon baking powder

2 cups espresso coffees
500 gr mascarpone cheese
90 gr powdered sugar
200 ml whipped cream
bitter cocoa powder

Whip the whites of the egg and slowly add sugar. Slowly add one at the time wheat starch, flour, vanilla pudding powder, baking pouder and the yolks. Place the mixture in the muffin cups, but leave them half empty and bake in a preheated oven at 180°C for about 20 minutes. This recipe should make around 20 muffins. 
Make the coffee and when the muffins are cold, perforate them with a fork and put 2 teaspoons of coffee on each muffin. 
For the decoration whip the cream and slowly add sugar. At the end add mascarpone cheese and gently mix together until smooth. Now you can either use a knife or a sac a poche to put the cream on the top of the muffins. Before you put them in the fridge cover them with some bitter cocoa. The muffins should rest in the fridge for at least 15 hours to get the best taste. 
I hope you'll like it, me and my friend certainly did! :)

Tuesday, 25 June 2013

Summer salad

What about a light summer salad for the hottest days. A perfect dinner and very tasty!


500 gr cherry tomatoes
15 dark olives
150 gr feta cheese
80 gr corn
olive oil

Cut the tomatoes and olives and put them in a bowl. Add the corn and pieces of feta cheese. Add some salt, oregano and olive oil and serve with some wholewheat bread.

Monday, 17 June 2013

Fresh fruit

I want to eat healthier! 
And I went to the store and got only this: 

Isn't it great? 
Summer is here! :)

Huge soft chapati filled with zucchini&onion

When your boyfriend's grandparents grow too much zucchini, this is what you can do: eat them! :) Unfortunately it's very difficult to take pictures when you're sooooo hungry, so this is what I've got... it was soooo tasty!!


80 gr wholewheat flour
80 gr white flour type 400
125 ml natural yogurt
pinch of salt
1 tbspn olive oil

Zucchini (depends on the size and how much you're hungry)
Onion (depends on taste)
1 hot chili
olive oil

Mix the ingredients for the dough and leave aside for about 30 minutes.
Cut the vegetables and fry them in a pan until they're tender.
Take the dough and roll 2 big chapatis. Cook them in a large flat pan.
Put the vegetables into the chapati and roll it.

The simple thing you can do, when you don't know what to cook for dinner!
Simple, ah? And soo tasty! :)

Saturday, 8 June 2013

Muffins with chocolate and puffed rice


190 gr butter
150 gr sugar
1 pinch of salt
vanilla sugar (1 envelope)
100 gr dark chocolate
200 ml milk
3 eggs
13 gr baking powder
320 gr flour (type 400)
80 gr bitter cocoa powder
30 gr puffed rice
Put the butter in the food mixer and mix for a few minutes, then add sugar and continue to mix until it's smooth. (Leave the butter at the room temperature before using it.) Add the eggs and mix well. Slowly add the lukewarm mil and afterwards the flour with the baking powder, salt and vanilla sugar. At the end add the cocoa powder and when you have a smooth paste, add the chocolate in small pieces and the rice mixing very gently. 
Bake the muffins at 180°C for approximately 25 minutes. I made 18 muffins. :)

Monday, 3 June 2013

Zucchini and peas risotto

300 gr rice (roma)
4 small zucchini
1/2 onion
1/2 cup frozen peas
1 fresh chili
olive oil
200 ml tomato sauce
water (as needed)
parmesan cheese

Cut the onion and fry it on the olive oil. Add the cut chili, zucchini and peas. Mix from time to time and when the zucchini are a bit softer, add the rice and mix. Add the spices and the tomato. Mix well and add some water from time to time until it's ready (continue stirring in the meantime). Cook for approximately 15 minutes (but check the instructions on your pack of rice).
Serve hot with some parmesan cheese on the top.

Pizza with sesame dough

The summer just doesn't want to show up and I'm getting more and more stressed, but at least I can do some creative work in the kitchen. This time I've tried to bake a special pizza.


250 ml lukewarm water
13 gr salt
13 gr sugar
200 gr wholewheat flour
100 gr flour type 500
100 gr flour type 400
20 gr yeast
30 gr olive oil (approximately 3 spoons)
30 gr sesame seeds (approximately 3 spoons)

200 gr mozzarella for pizza
200 ml tomato sauce
1 tblsp olive oil
6 cherry tomatoes
a few leafs of fresh basil

Melt the yeast in the water and add it to the flour that you've previously mixed. Add salt, sugar, olive oil and sesame seeds. Mix everything in a bowl, then cover it with a tea towel. Leave it aside (you can put it inside your cold oven) for at least 2 hours.
Roll the dough in the baking tray. Mix the tomato sauce, olive oil, oregano and salt in a bowl. Put it all over the dough (from this recipe you'll get dough for two trays). Bake in the oven at 180°-200°C, after 10-15 minutes add the mozzarella cheese, that you've previously cut into pieces. 5 minutes before it's ready, add the fresh cherry tomato cut into half.
Serve with some fresh basil on the top.

Thursday, 23 May 2013

Tasty salad

lettuce - 10 big leafs
rocket - 10 leafs
mozzarella - 1
cherry tomatoes - 6
pumpkin seeds - 1 tbsp
apple - 1/2
olive oil

Wash the lettuce, the rocket and the tomatoes carefully, then cut them in small pieces and put them in a jar. Cut the mozzarella and the apple. Add them to the lettuce and the sunflower seeds. Put salt, olive oil and vinegar according to your taste.
You can serve with some roasted wholewheat bread and it's a perfect dinner for this season, waiting for the summer to show up.

Sunday, 12 May 2013

Strawberry mousse

Here we are, strawberry season again! If you enjoy this fruit, you'll enjoy this recipe even more! 


500 gr strawberries 
a few strawberries for decoration
250 ml cream
5 spoons of sugar
gelatin leaves

Clean the strawberries and mix them with the sugar until it's smooth.
Whip the cream. Put the gelatin leaves in cold water and soak them for 10 minutes.
Squeeze them and melt them in a small pan on very low flame.
Add the gelatin to the strawberries and mix one more time.
Gently mix  with the whipped cream and put into glasses or moulds.
Put in the fridge for 4 hours or in the freezer for 1 hour.
Serve with some fresh strawberries.

Sunday, 5 May 2013

Easy winter soup

I've always said, I'm not a good blogger, spring has already come and I still have pictures of my winter dishes I didn't put on the blog. 

3 patatoes
1 carrot
1 onion
160 gr pearl barley
olive oil
chili powder

Soak the pearl barley in the water for at least 12 hours.
Cut the onion in small pieces and fry it until golden on a little bit of olive oil. Cut the potatoes in cubes and the carrot in very small pieces. Add the vegetables to the onion and add the pearl barley (without the water in wich it was soaked). Add some water (approximately 1 liter, but it depends on your taste), salt, peper and a little bit of chili powder (still depends on your taste). Cook stiring for approximately 1 hour (if you've soaked tha barney for 24 hous, in 40 minutes it should be cooked).

Serve hot with a slice of bread or just like that and enjoy your meal. :)

Sunday, 10 March 2013

Menih (Monk)

This time I made a traditional Easter dish. In slovene it's called menih (english: monk) and it's common in west Slovenia and in my region, Friuli, in north east Italy. I used to do it at home with my mother, now I've tried to make it by myself.


500 gr white flour (type 400)
20 gr yeast
a few spoons of lukewarm milk
125 gr of butter
125 gr sugar
5 yolks
2 eggs
vanilla sugar
lemon zest

Make a dough out of 150 gr of flour, yeast and milk. Leave it until it rises, then make small pieces out of it and put it in the rest of the flour. Make a smooth dough from the yolks and sugar. (Mix approximately 30 minutes.) Slowly add the other ingredients, but the flour only at the end.
Split the dough in two parts. From half of the dough make 3 long "sausages" from which you'll make a braid, but on one end you'll put an egg (as you can see in the pictures).
Leave it covered over night and bake it the next day at 180°C for 30 minutes.