Egg Pancake with Cottage Cheese and Fruit [gluten free]

Breakfast is the most important meal of a day. Unfortunately many of us either forget about it, or simply think they don’t have enough time in the morning to prepare something healthy, tasty and nutritious. But in truth this is only an excuse because proper breakfast can be prepared in minutes. And the below recipe is just one example of such a breakfast recipe. The base of the recipe is something between a pancake and an omelette,...

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Meringue Torte with Raspberry Cream

If you read my previous post on meringues, you know I am somewhat obsessed with them. So when some time ago my neighbor suggested going to a café serving some great meringue cakes, she didn’t have to repeat her invitation twice. And she was right: the raspberry version was absolutely delicious! It was so delicious that I quickly wanted to recreate it in my own kitchen at home. I based it on my Meringue Cake with Strawberry Cream recipe...

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Mushrooms Stuffed with Ricotta and Spinach [vegetarian]

When I was making Mushrooms Stuffed with Ricotta and Pesto some time ago, I thought I could try to make them with another stuffing. This time I wanted to make a lunch dish and used big Portobello mushrooms, one per person. When it came to choosing a filling, I decided to check how ingredients that I normally use for spinach gnocchi would work, I only omitted flour and egg that help the gnocchi keep their shape. Everything worked very...

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Quinoa Salad with Raisins and Chickpeas [vegetarian]

When I came across the original recipe for this salad, I straight away knew I was going to exchange the couscous for quinoa. And it is not that I am not keen on couscous – I like it a lot – but using the quinoa turned this salad into a very healthy lunch dish containing complete vegetarian proteins. But this salad is not only healthy, it is also delicious. It has sweetness of raisins, nutty taste of chickpeas and saltiness of feta cheese....

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Cheesecake Tart with Blueberries

Necessity is the mother of invention – this saying yet again proved itself, when it came to this recipe. One day I had some quark (cottage cheese) and some blueberries left and I was thinking how I could use them. The easiest solution – cheesecake - wouldn’t have worked as I didn’t have enough of the cheese so a tart seemed to be a better answer. Sadly, the outcome wasn’t as good as I expected because I found the filling of the tart...

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Raspberry Jam [confiture]

If you have never made any preserves yourself, this Raspberry Jam is probably ideal to start with. Although the preparation is almost exactly the same as for the Strawberry Jam – which means it will take 2-3 days – somehow I find the raspberry confiture easier to make. Probably it is due to the fact that raspberries have more pectin than strawberries and on the final day of cooking the jam is almost always done after 30 minutes so no need...

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Ricotta and Pesto Stuffed Mushrooms [vegetarian]

I have always been a big fan of mushrooms, both wild and cultivated. But for a long time I was the only one who did in my family. For years my daughters were scared they were going to get poisoned by them (even by the champignons!) and my husband could simply live without them. But even back then I made these stuffed mushroom, especially if we had guests who would appreciate them more. They are a really delicious starter for a Mediterranean theme...

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Sweet Yeast Rolls with Cheese Filling [My Grandma’s Baking - Part II]

It was my grandmother that taught me how to properly and successfully make yeast dough for the first time, but only recently I found out how she had learnt that skill. When she was a young but already a married woman, she realized she didn’t know how to bake.  However she had a neighbor who was very good at it, so one day when my grandma met her, she casually led their conversation into the cake subject. The lady explained all the...

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