Carrot Cake With Walnuts And Cream Cheese Frosting

Ingredients:

Cake

3 cups carrot, finely grated

3 eggs

1 pack baking powder

2 cups flour

1 cup (brown) sugar

1/2 cup walnut oil

1/4 cup walnuts, grounded

1/4 cup raisins

2 teaspoons cinnamon

Pinch of ginger powder and nutmeg

Unsulted butter and a bit of flower for the pan

Pinch of salt

Frosting

1-2 cups icing sugar

2 tbsp unsalted butter

1 pack Philadelphia cheese spread

1 teaspoon lemon zest plus some lemon juice

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This cake never disappoints. Great for all occasions, be it birthday or Sunday afternoon treat with a nice cup of coffee. Butter and flour a round deep cake pan and set aside. Preheat oven to some 180°C. Sift the flour and baking powder in a bowl, add pinch of salt, spices, grated walnuts, sugar and raisins and stir gently. At last put the grated carrot, eggs and oil into the bowl and mix together until the mixture is soft and compact. Pour the batter into the pan and place in preheated oven. Bake for about 45 mins. Once ready, take out from the oven and let cool off. Prepare the frosting by simply mixing all the ingredients for frosting together. Apply in a thicker layer on the top of the cake.

Bon Appetit!

Salmon Steaks With Homemade Pesto Whole Weat Pasta And Spinach

Ingredients:

2 cups whole wheat pasta

2 middle size fresh salmon stakes

1 cup fresh spinach leaves

Bunch of fresh parsley leaves

Bunch of fresh basil leaves

Handful pine nuts

2 tbsp Parmigiano or Pecorino cheese, grated

1 tbsp olive oil

1 teaspoon fresh lemon juice

salt&pepper

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Simple and fast dish, salmon can be substituted by another type of fish or even meat if you wish. Homemade pesto is really easy to prepare, just put chopped parsley and basil leaves along with olive oil, pine nuts, Parmigiano cheese, salt, pepper and lemon juice in a suitable plastic container and mix with immersion mixer until you get a soft compact paste. Cook the whole wheat pasta until soft and mix with the pesto. Fold some fresh spinach leaves into the pasta. Fry or bake the salmon steaks in oven seasoned with salt and pepper until cooked. Drizzle some lemon juice over the steak when done. Serve with the pasta.

Bon Appetit!

Turnip Salad With Apple And Blue Cheese

Ingredients:

3 small turnips, bottom cut off, sliced

1/2 medium apple, sliced

1/2 small scallion, sliced

Handfull walnuts, crushed

1/3 cup blue cheese, crumbled

Bunch of fresh thyme leaves

1 tbsp ginger syrup

1 teaspoon lemon juice

1 teaspoon olive oil

salt&pepper

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Another experimental meal that turned out rather instersting. This time incorporating turnips as a newly discovered ingredient. Turnips have a surprising taste resembling radish so this salad is rather fresh and crispy, can be eaten by itself or accompany meats. Heat oil on the pan and throw in the sliced turnips, cook for a while so they soften just a little. Afterwards mix with apple slices, chopped scallion and crushed walnuts. Season with thyme, salt and pepper, drizzle with ginger syrup, lemon juice and olive oil. Mix together and at the end sprinkle some crumbled blue cheese over the top.

Bon Appetit!

Green Pea Soup With Mint And Prosciutto Strips

Ingredients:

1 pack of fresh greeen peas

Bunch of fresh mint leaves, chopped

4 slices prosciutto ham

3-4 cups water

1/2 scallion, chopped

1/4 chicken bouillon cube

1 teaspoon butter

salt&pepper

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The combination of pea and mint creates an unusual mix of tastes. This soup is a healthier option to the classical pea soup with ham and the mint gives it a fresh feel so it is a perfect meal for spring. Heat up the butter and add scallion, cook until soft and add the green peas. Pour water over the vegetables, add the chicken bouillon and cook for about 8 minutes. At the end, add the chopped mint leaves and season with salt and pepper. Mix with blender or immersion mixer. Decorate with prosciutto strips that were fried on a pan without any additional fat and hence became dried out.

Bon Appetit!

Quinoa Salad With Radish, Red Grapes And Blue Cheese

Ingredients:

1 cup quinoa

1/2 cup red seedless grapes

1/2 cup broad beans

1/2 cup radish, sliced

1/2 cucumber, sliced in half, core removed

Handful pecan nuts

1/4 cup crumbled blue cheese

Bunch of fresh spinach leaves

Bunch of fresh thyme leaves

1 teaspoon honey or agave syrup

1 teaspoon fresh lemon juice

1 teaspoon olive oil

salt&pepper

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This experimental salad isn't for everyone, it has some strong mix of flavors going on, but it is worth cooking if you like to eat healthy with a twist. Why not trying something new? Cook quinoa until soft, mix with grapes, radish, cucumber, slightly crushed pecan nuts, broad beans, season with salt, pepper, dash of lemon juice, honey and olive oil, add a few fresh thyme leaves and stir together. Lay on a bed of fresh spinach leaves and top it up with a bit of crumbled blue cheese. 

Bon Appetit!

Spaghetti Alla Milanese

Ingredients:

200 g spaghetti

1 can tuna chunks in oil or water

1 can diced tomatoes or 3 fresh tomatoes, diced

1/2 medium onion, chopped

2 tbsp capers

2 tbsp black olives, sliced

1 teaspoon olive oil

1 teaspoon dried oregano

Bunch of fresh basil leaves

2 tbsp Parmesan cheese, grated 

salt&pepper

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This recipe got its name because of the place where first consumed. When in Milan, Italy, in a beautiful local restaurant, this sauce was served with pasta and was so simple yet delicious that it had to be remembered and re-cooked. Fry the onion in a sauce pan on the olive oil for a few minutes until soft, add tomatoes, either canned or fresh (then cook until soft), olives, capers and season with salt, pepper and dried oregano. Cook for a few minutes, add the tuna and basil at last and stir softly, so that tuna chunks don't totally fall apart. Serve with pasta sprinkled with Parmesan cheese.

Bon Appetit!

Pumpkin Pancakes With Raisins

Ingredients:

1/2 half of small pumpkin, peeled and diced

1 cup of flower

1 egg

1/2 cup of milk

2 tbsp sugar

2 tbsp raisins

1 teaspoon cinnamon

butter or oil

pinch of salt

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This was an amazing morning treat from the boyfriend. Try to make pancakes in Caribbean style, they are delicious! Cook the pumpkin until really soft and mash them so they create pure. Add the flower, egg, milk, sugar, raisins, cinnamon and pinch of salt and create a slightly liquid mixture. Smear a tiny bit of butter or oil on a frying pan and fry pancakes one by one until they have golden color. The pancakes themselves are already quite sweet so the best is to serve them with some fresh fruit or creme fraiche, as you like it.

Bon Appetit!

Beetroot Soup With Feta Cheese

Ingredients:

3 medium beets, pre-boiled and diced

3 cups vegetable broth

1 medium size potato, peeled and diced

1 medium size carrot, diced

1/2 medium size onion, chopped

2 bay leaves

2 celery stalks with leaves, stalk chopped, leaves sliced

Bunch of fresh dill or parsley

1 tbsp olive oil

alternatively 2 scoops of sour cream or white yoghurt

salt&pepper

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This lighter and less caloric version of the famous borscht soup can be served both warm or cold in the hot summer days. Fry the onion on the olive oil, add chopped celery stalks, diced potato, carrot and beets, pour the vegetable broth over, through the bay leaves in, season with salt and pepper and cook until tender. Let cool off a bit and mix with blender or immersion mixer. Add a few cubes of low fat feta cheese and sprinkle with chopped dill or parsley. Serve with brown bread, alternatively with a scoop of sour cream or white yogurt  cold or warm as per your preference.

Bon Appetit!

Thai Style Chicken Curry With Stewed Broccoli

Ingredients:

200-300 g chicken breast, diced

1 head broccoli
1 cup basmati rice
200 ml coconut milk
2 tbsp almond flakes
Bunch of fresh coriander leaves, finely chopped
1 tbsp fresh lime juice
1 tbsp olive oil
1 teaspoon curry powder or paste
1/3 fresh chili pepper, without core and seeds, chopped
salt&pepper
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Who doesn't like a bit of Thai, right? All the beautiful exotic smells and tastes come together in this easy dish. Boil the rice with a pinch of salt for circa 8 minutes until water almost evaporates, cover the pot with a lid and let rest for another 10 minutes. Boil the broccoli divided into smaller florets al dente and put aside. Warm the olive oil in a sauce pan, add chicken cut in pieces, fry for a bit and afterwards pour the coconut milk over and let simmer until chicken is cooked and soft. During this process, add the spices, lime juice, salt and pepper along with almond flakes. Keep the coriander for last as well as the cooked broccoli florets so that they won't cook until too soft. Serve with rice.
Bon Appetit!

Broccoli Salad With Brie Cheese And Cranberries

Ingredients:

1 broccoli head, divided into florets

100 g brie cheese, cut in pieces

4 slices prosciutto ham

2-3 tbsp dried cranberries, chopped

2 tbsp ricotta or white yogurt

1 tbsp light mayonnaise

Bunch of fresh basil leaves, chopped

salt&pepper

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This salad was put together in a "mix of what is left in the fridge" sort of way, but came out surprisingly delicious. Boil the broccoli divided into small florets al dente. Fry the prosciutto ham on a sauce pan for a few minutes, afterwards chop into smaller pieces, mix with broccoli florets, chopped dried cranberries, brie cheese, ricotta, mayo, chopped basil leaves and stir gently. Season with salt and pepper. Serve with brown bread if you like.

Bon Appetit!