Summer time – time for early breakfasts in the balcony: yoghurt, blueberries, toasted oats and almonds !

I think it is all a matter of love; the more you love a memory the stronger and stranger it becomes

V. Nabokov

Ingredients (for 2 persons):
– 400ml natural yoghurt
– 400g fresh blueberries
– 100g oats
– 40g chopped almonds

Directions:
1 Toast oats and chopped almonds ~2-4 minutes until golden at medium heat (no oil, no butter)
2 Sprinkle washed blueberries over the yoghurt
3 Sprinkle warm toasted oats and almonds over the yoghurt
4 Enjoy and have a great day !

Notes: it was 6 AM in the morning and the day seemed to be starting wonderfully

Turkey with Apricots, Tomatoes and Cinnamon in Moldovan Style !

O, soare balcanic, revărsat peste văile şi dealurile moldave, o, acele iubiriscurte, scînteietoare, istovitoare, cît de mult aduceţi voi în scurta noastră trecere pe acest pămînt, şi cît de mult luaţi cu voi pentru a nu le mai întoarce niciodată…

Ion Druță, Frunze de dor
Turkey with Apricots, Tomato and Cinnamon in Moldovan Style

Ingredients (4 servings):
– 750g turkey breast
– 12 apricots
– 6 tomatoes
– 2 red onions
– 1 tsp paprika
– 0.5 tsp cinnamon
– 1 tsp sugar
– 1 tsp vinegar
– 0.5 cup water
– 2 tbsp water
– 250g golden millet

Method:
1 Cut turkey in 1-2cm cubes
2 Peel and chop onion
3 Wash and slice tomatoes and apricots
3 Preheat two skillets and melt 1 tbsp butter in each: put turkey cubes on one skillet and chopped onion on another, cook for 5 minutes
4 Add to onion: chopped tomatoes, sugar, paprika and cinnamon – stew for 5 minutes at medium heat slightly stirring
5 Add to turkey: onion-tomatoes-spices mixture – stew for 10 minutes at medium heat
6 Add to turkey & Co: apricot slices, vinegar, water and salt: stew for 10 minutes at medium heat – done!
7 Serve turkey with cooked golden millet and enjoy!

Spring Salad with Chicken, Prunes, Walnuts and Cucumbers !

No one’s serious at seventeen 
When lindens line the promenade.

Arthur Rimbaud
Chicken Salad with Prunes, Walnuts and Cucumbers

Ingredients (4 servings):
– 300g chicken breasts
– 2 eggs
– 3 cucumbers
– 70g walnuts
– 14 prunes
– 2 tbsp mayonnaise
– 1/2 tsp salt

Method:

1 Boil chicken breasts until ready and chop
2 Boil eggs until ready and chop
3 Wash and chop cucumbers, prunes and walnuts
4 Combine chicken, eggs, cucumbers, prunes, walnuts and season with salt & mayonnaise: serve !

Simple and Healthy Lunch: Asparagus, Salmon and Mustard Sauce !

Blossom by blossom the spring begins.

Algernon Charles Swinburne

Ingredients (2 servings):
– 500g white asparagus
– 200g salmon

Mustard sauce ingredients:
– 1 tsp Dijon mustard
– 2 boiled eggs (or 2 boiled eggs)
– 3 tsp mayonnaise
– 2 tbsp lemon juice
– 2 tsp olive oil

Serving ingredients:
– fresh parsley

Method:

1 Mustard sauce: combine sauce ingredients and mix
2 Asparagus with salmon
2.1 Wash and peel white asparagus
2.2 Boil asparagus in the pan with salmon for 14 minutes in salted water
3 Serve boiled asparagus and salmon with mustard sauce and chopped fresh parsley !

Warm rice salad with mushrooms and green peas: quick and healthy lunch!

If it rubs off, it means I’m in love

Ray Bradbury
Warm rice salad with mushrooms and green peas

Ingredients (2 servings):
– 120g boiled basmati rice
– 400-600g unpeeled green peas
– 10-12 medium button mushrooms
– 1 tbsp olive oil
– 1-2 tbsp balsamic vinegar
– salt and pepper
– dill for serving

Method:
1 Boil basmati rice until ready and drain water
2 Peel and wash green peas
3 Peel and wash (remove dirt with a paper towel) button mushrooms , then slice them
4 Wash and chop dill
5 Preheat the skillet with 1 tbsp olive oil and add sliced mushrooms and green peas: cook for 10 minutes, constantly stirring
6 Add to vegetables: boiled rice, balsamic vinegar, salt and pepper: cook for another 5 minutes
7 Serve with chopped dill and enjoy!

Cabbage Rolls with Minced Beef: tasty and healthy lunch

…nothing could be more pleasant than to live in solitude, enjoy the spectacle of nature, and occasionally read some book…

Nikolai Gogol

Ingredients (for 12 cabbage rolls):
– 1 pointed head cabbage (it is more tender for this recipe than white cabbage)
– 4oog minced beef
– 120g rice
– 1 red onion
– 250g mashed tomatoes (tomato passata) 🍅
– 1.5 tsp salt
– 0.5 tsp black pepper
– 200g sour cream for serving

Directions:

1 Boil rice until ready
2 Carefully separate cabbage leaves and boil them for 5-10 minutes, then transfer to a plate to cool down
3 Chop onion
4 Mix minced beef with boiled rice, chopped onion, salt and black pepper
5 Put 1-2 tbsp beef mixture on one cabbage leave and pack into a roll 🙂
6 Put cabbage rolls side to side in the saucepan and cover with water 1-2 cm above, then add mashed tomatoes: I cooked in 2 saucepans with 125g mashed tomatoes in each
7 Boil cabbage rolls for 30-35 minutes covered with a lid
8 Serve cabbage rolls with cooking broth, sour cream and chopped parsley!

Creamy Salmon and Rice: quick and delicious lunch !

No one’s serious at seventeen,
When lindens line the promenades

A. Rimbaud
Creamy Salmon and Rice

Ingredients (for 2 servings):
– 180g salmon
– 100ml 33% cream
– 180g Basmati rice
– salt for boiling rice
– 1/2 tbsp olive oil for frying

Serving ingredients:
– 60g Parmesan
– 2-3 scallion sprigs
– 1/2 tsp black pepper

Method:
1 Grate Parmesan into a bowl and put in the fridge
2 Wash and cut scallion into thin rings, put in a separate bowl
3 Boil rice in salted water until ready and keep it warm while cooking salmon
4 Wash salmon and cut into 1-1.5cm cubes
5 Fry salmon for 5 min in olive oil at middle heat, add 33% cream and stew for another 5 min
6 Transfer the rice into the serving bowls and put the salmon over the rice
7 Sprinkle the dish with grated Parmesan, chopped scallion and black pepper
8 Serve !

Warm Avocado-Potato Salad with Dijon Mustard !

Heard melodies are sweet, but those unheard, are sweeter

John Keats

Ingredients (2 large servings):
– 8-10 medium potatoes
– 2 avocados
– 1 red onion
– 1 tsp Dijon mustard
– 2-3 tsp mayonnaise
– salt and black pepper

Method:

1 Peel and wash potatoes and avocados
2 Cut potatoes into 0.3 cm slices and boil in salted water for 10-12 minutes, then drain water
3 Peel and cut avocados
4 Peel and chop red onion
5 Combine boiled potatoes, avocados, chopped onion, mayonnaise, Dijon mustard: carefully mix
6 Spice with salt and pepper, serve warm !

Simple Broccoli Cream Soup with Beef Meatballs !

Wheresoever you go, go with all your heart.

Confucius
Broccoli Cream Soup with Beef Meatballs

Soup ingredients:
– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml broth from the meatballs
– 1/2 tsp salt
– 50ml 33% cream

Meatballs ingredients:

– 200-300g minced beef
– 1 bunch dill
– 1 tsp salt
– 1/3 tsp black pepper

Method:
1 Meatballs
1.1 Mix minced beef with chopped dill, salt & black pepper
1.2 Form with hands meatballs and boil them in 400 ml water for 40 minutes
1.3 Transfer the meatballs on the plate (cover with a lid to keep them warm) and keep the broth for the soup
2 Soup

2.1 Wash and peel carrots and potatoes
2.2 Wash broccoli; cut 1cm off the bottom of the broccoli stalk and peel the broccoli stalk
2.3 Cut carrots and potatoes into 1cm cubes
2.4 Cut broccoli into small pieces (both stalk and florets!)
2.5 Boil the vegetables in 400ml beef broth (add 1/2 tsp salt) for 12 minutes
2.6 Mash the soup with an immersive blender until smooth
2.7 Add 33% cream to the soup and mix well
3 Serve the soup with meatballs, sprinkle with chopped dill and enjoy ! 🙂

Broccoli-Carrot-Potato Cream Soup: perfect with Cheddar !

Not knowing when the dawn will come
I open every door.

Emily Dickinson
Broccoli Cream Soup: perfect with Cheddar Recipe

Ingredients:
– 1 head broccoli (400g)
– 200g carrots
– 250g new potatoes
– 400ml water
– 1tsp salt
– 50ml 33% cream

Serving ingredients:
– 100g grated Cheddar

Method:

1 Wash and peel carrots and potatoes
2 Wash broccoli; cut about an inch off the bottom of the broccoli stalk and peel the broccoli stalk
3 Cut carrots and potatoes into 1cm cubes
4 Cut broccoli into small pieces (both stalk and florets!)
5 Boil the vegetables in 400ml salted (1tsp) water for 12 minutes
6 Mash the soup with an immersive blender until smooth
7 Add 33% cream to the soup and mix well
8 Serve the soup with grated cheddar and have a great day ! 🙂

Parsnip-Potato Cream Soup with baked vegetable chips: quick and healthy lunch !

Night is always darker before the dawn and life is the same, the hard times will pass, every thing will get better and sun will shine brighter then ever.

Ernest Hemingway
Parsnip Potato Cream Soup with vegetable chips recipe

Soup ingredients (2 servings):
– 350g parsnip (weight unpeeled)
– 350g baby potato (weight unpeeled)
– 100ml 33% cream
– 400ml chicken broth or water
– 1 tsp salt

Baked vegetables ingredients:
– 3 small carrots
– 1 parsnip (~100g)
– 1/2 tsp salt
– 1/3 tsp black pepper
– 1 tbsp olive oil

Method:

1 Soup
1.1 Wash and peel potatoes and parsnip
1.2 Chop potatoes and parsnip into 0.5-1cm cubes
1.3 Boil the vegetables in 400ml chicken broth or water for 15 minutes
1.4 Add 33% cream + salt: mash with an immersive blender
2 Vegetable chips
2.1 Pre-heat the oven to 200C
2.2 Wash and peel carrots and parsnip
2.3 Cut vegetables into thin strips
2.4 Put the vegetables stripes on the baking paper, sprinkle with olive oil & salt
2.5 Bake for 20 minutes
3 Serve and enjoy delicious and healthy lunch !

Notes:
1 If you chop the vegetables in advance in the morning, you can have a really quick lunch in the midday 🙂
2 Everything is going to be fine, I have asked Father Christmas and he is quite confident about it !

Baked Pears with Feta, Walnuts and Honey !

At Christmas I no more desire a rose
Than wish a snow in May’s new-fangled shows

William Shakespeare

Ingredients (2 servings):
– 2 conference pears
– 50g Feta or Gorgonzola cheese
– 6 walnuts
– a few dill sprigs
– 2 tsp acacia honey

Method:

1 Pre-heat the oven to 180C
2 Wash the pears, half them and de-seed
3 Cut Feta cheese in cubes
4 Put Feta cubes in the de-seeded pears and bake for 5-7 minutes at 180C
5 Serve warm pears with walnuts, dill sprigs and acacia honey.
6 Enjoy and have a great Sunday!

Notes: be careful, this recipe has an aroma of a holiday season 😉

Sweet Potato Puree with Champignons !

But shouldn’t all of us on earth give the best we have to others and offer whatever is in our power?

Hans Christian Anderson, The Complete Fairy Tales

Puree ingredients (2-3 servings):
– 3 sweet potatoes (~1200g in total)
– 100 ml 33% cream
– 1/2 large onion (~75g)
– 1 tsp salt

Fried champignons ingredients:
– 7 champignons (~300g in total)
– 1/2 large onion (~75g)
– 1 tbsp olive oil

Method:

1 Start cooking sweet potato puree (2) and champignons (3) simultaneously, then you will have a delicious lunch just in 30 minutes
2 Sweet potato puree
2.1 Peel sweet potatoes and cut them into 1cm cubes.
2.2 Chop onion
2.3 Put sweet potatoes cubes and onion into a pan: add 300-350ml water
2.4 Boil at medium heat for 15 minutes, add salt 2 minutes before ready
2.5 Remove the pan from the heat (do not drain water!) and pour in 33% cream
2.6 Mash vegetables with cream with an immersive blender until smooth
3 Fried champignons
3.1 Wash champignons and remove remaining dirt with a paper towel and cut out a small slice from their bottoms
3.2 Chop champignons and onion
3.3 Pre-heat a non-sticking skillet with some olive oil
3.4 Stew champignons and onion at medium heat for 10-15 minutes until golden
4 Serve sweet potato puree with champignons on top: decorate with a few leaves of miner lettuce
5 Enjoy the healthy lunch and have a great sunny Sunday !

Spinach Pancakes with Salmon and Honey !

If you have a garden and a library, you have everything you need.

Marcus Tullius Cicero
Spinach Pancakes with Salmon

Pancakes ingredients (~8 pancakes):
– 200g fresh spinach
– 300ml Kefir
– 2 eggs
– 7 tbsp wheat flour
– 3 tbsp olive oil
– 2 tsp sugar
– 1/2 tsp salt

Serving ingredients:
– 30ml acacia honey
– 100g smoked salmon
– a few raspberries

Method:

1 Wash spinach and squeeze it in a colander to get rid of extra water
2 Mash spinach in a puree with an immersive blender or in a food processor
3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth
4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!)
5 Fry pancakes until golden at medium heat 1-2 minutes each side
6 Serve the pancakes with smoked salmon, acacia honey and raspberries
7 Enjoy and have a great sunny Saturday !

Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂

Chicken baked with Quince !

Without you I wouldn’t have moved this way, to speak the language of flowers.

Vladimir Nabokov
Chicken Baked with Quince

Ingredients (2 servings):
– 2 chicken breasts
– 1 large quince
– salt and pepper

Serving ingredients:
– small bunch of fresh rucola
– 1 tbsp balsamic vinegar

Method:

1 Preheat the oven to 180C
2 Wash well and de-seed quince. Then cut into 0.3-0.5cm width slices
3 Wash chicken breasts and dry with paper towel
4 Put the chicken breasts in the baking form and make wide cross cuts to fit in the quince slices
5 Pepper and salt the chicken
6 Put the quince slices into the cuts
7 Bake for 30 minutes at 180C
8 Serve with fresh rucola and do not forget to sprinkle with balsamic vinegar 😉
9 Have a wonderful day !

Warm Pumpkin Salad with Spinach and Feta !

Nostalgia in reverse, the longing for yet another strange land, grew especially strong in spring.

Vladimir Nabokov

Ingredients (2 servings):
– 1 Hokkaido pumpkin (Red kuri squash)
– 125g fresh baby spinach
– 150g Feta cheese
– 35g pine nuts
– salt and black pepper
– 1 tbsp olive oil for frying pumpkin

Dressing ingredients:
– 1 tbsp balsamic vinegar

Method:
1 Preheat the oven to 180C
2 Wash pumpkin, halve and de-seed it
3 Bake the pumpkin for 30-35 minutes at 200C and let it cool down
4 Peel the pumpkin and cut into 1.5cm cubes
5 Wash baby spinach and let it dry itself
6 Cut feta cheese into 0.5-1cm cubes
7 Fry pumpkin cubes in olive oil for 4-5 minutes at medium heat
8 Put the salad ingredients on the plates as follows:
8.1 Baby spinach
8.2 Warm pumpkin cubes
8.3 Sprinkle with salt and black pepper
8.4 Feta cheese cubes
8.5 Pine nuts
8.6 Sprinkle with balsamic vinegar
9 Enjoy !

Spinach Pancakes: perfect for Sunday breakfast !

The best portion of a good man’s life: his little, nameless unremembered acts of kindness and love

William Wordsworth
Spinach pancakes

Pancakes ingredients (8-10 pancakes):
– 200g fresh spinach
– 300ml Kefir
– 2 eggs
– 7 tbsp wheat flour
– 3-4 tbsp olive oil
– 2 tsp sugar
– 1/2 tsp salt

Serving ingredients:
– 30ml acacia honey
– 20g Feta cheese
– a few raspberries

Method:

1 Wash spinach and squeeze it in a colander to get rid of extra water
2 Mash spinach in a puree with an immersive blender or in a food processor
3 Combine spinach puree, flour, Kefir, eggs, olive oil, sugar & salt: mix well until smooth
4 Pre-heat a non-sticking skillet with a small amount of olive oil (we need extra oil only for the first pancake!)
5 Fry pancakes until golden at medium heat 1-2 minutes each side
6 Serve the pancakes with Feta cheese, acacia honey and raspberries
7 Enjoy and have a great sunny Sunday !

Side note: These beautiful guys might be capricious as many beautiful creates are… That is why it is important to choose the right heat level when cooking them, but after a couple of failures you will be on the right road to their hearts 🙂

Broccoli Soup with Cream Cheese Tartines: quick and healthy lunch !

The robb’d that smiles, steals something from the thief;
He robs himself that spends a bootless grief.

William Shakespeare
Broccoli Cream Soup

Soup ingredients (2 servings):
– 1 medium or 2 small broccoli heads
– 4-6 baby potatoes
– 1 small onion
– 400ml vegetable or chicken broth
– 1/2 tsp salt

Tartines ingredients:
– 6-8 pieces of Ciabatta
– 100g cream cheese (e.g. Almette)
– 1/2 bunch chopped chives
– 1/4 tsp black pepper
– 4-8 cherry tomatoes for decoration

Method:
1 Soup:
1.1 Cut the washed broccoli with stalks & the peeled potatoes into 1-2cm cubes
1.2 Chop the onion as well. Yes, I often do this in sunglasses 😉
1.3 Put the vegetables into the boiling broth and cook for 15 minutes at medium heat
1.4 Add salt and blend the soup until smooth
2 Tartines:
2.1 Combine cream cheese with chopped chives and black pepper: mix well
2.2 [Optional] Bake slightly brushed with olive oil Ciabatta slices at 200C for 5-7 minutes. Let them cool down.
2.3 Butter the cheese mixture on the Ciabatta slices
2.4 Decorate with the cherry tomatoes halves
3 Serve and enjoy!

Salmon with Quince and Rice: quick and delicious lunch !

See, see how the sun has moved onward while we talked. Nothing can stop it in its course.

Eiji Yoshikawa
Salmon with Quince and Rice

Ingredients (2 servings):
– 180g salmon
– 2 fresh quinces
– 120g white rice mixed with wild rice
– 3 garlic cloves
– 2 tbsp butter for cooking quinces
– 1tbsp olive oil for cooking salmon
– a few sprigs of parsley for serving
– 1/4 tsp salt
– 1/4 tsp black pepper

Method:

1 Salmon:
1.1 Wash salmon and absorb extra water with paper towels
1.2 Chop garlic cloves
1.3 Cook it for 4-5 minutes each side until golden in olive oil
1.4 Add chopped garlic cloves to the skillet 2 minutes before salmon is ready
2 Quinces:
2.1 Wash quinces and de-seed them
2.2 Slice quinces into 0.3-0.5 cm width pieces
2.3 Melt butter in the skillet
2.4 Stew quince slices for 15 minutes in butter at medium heat
3 Rice: boil it per instruction in salty water
4 Serve cooked salmon and quinces over the boiled rice: season with salt & pepper and decorate with chopped parsley
5 Enjoy!

Perfect Saturday Breakfast: Yoghurt, Raspberries with Toasted Oats and Nuts !

He found himself wondering at times, especially in the autumn, about the wild lands, and strange visions of mountains that he had never seen came into his dreams.

J.R.R. Tolkien
Perfect Saturday Breakfast: Yoghurt, Raspberries with Toasted Oats and Nuts !

Ingredients (2 servings):
– 300ml natural 3.8% yoghurt
– 250g fresh mashed raspberries
– 60g oats
– 30g chopped cashew nuts

Method:

1 Wash and mash fresh raspberries until smooth
2 Toast (dry fry, no oil) oats and chopped cashew nuts until golden for ~2-4 minutes
3 Arrange in glasses the following levels: natural yoghurt, mashed raspberries, warm toasted oats and nuts. Repeat the levels 🙂
4 Serve and enjoy !