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Archive for the ‘Recipes’ Category

Home made pancake mix, blueberries sauteed in sugar and organic grape juices, sprinkle with powdered sugar!

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Tomato and onion tart

Home made pate brisee
One large garden tomato
A sautéed shallot
Grated comte
Mustard
Olive oil
Oregano
Bake for 30 minutes at 400

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This little bowl works perfectly for broiling your piperade! Here is my recipe: Saute 1 sliced boiled potato, 1/2 sliced onion a green or red pepper and cooked corn off the cob for about 15 minutes in olive oil. Spoon into the bottom of the baking dish, add 1/2 cup fresh canned tomatoes, chopped. Add one sliced tomato and a raw egg on top, salt and pepper and a few cubes of mozarella cheese. Broil for 15 minutes on low so the egg gets cooked through. Sprinkle with fresh thyme and extra virgin olive oil from Spain! Serve with toasted sliced bread or baguette!

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2 eggs
A bit of feta cheese
Six small tomatoes sliced
Green onion
Sour cream
Sprinkled with pomegranate

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Baking these little quiches is a great idea and you can freeze them for future breakfasts! Mine didn’t last long around here. The croissant ham and cheese sandwich is easy to assemble, just get super fresh croissants and insert a piece of ham and your favorite cheese, heat in mini oven for five minutes!

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rustic garden tomato tart

We have too many tomatoes this year and I was challenged to find ways to use them or let them fall to the ground and rot. This turned out to be easy and can be frozen after baking as well!  Recipe:
https://www.bonappetit.com/recipe/tomato-lemon-tart
I did not use the lemons however but I did use all the garlic!

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two eggs, scrambled, add sweet potato sliced and fried in pan
add a ham slice chopped and sauteed
cherry tomatoes
green shishito pepper fried
top with homemade pesto!

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Easter lamb

We hardly ever eat lamb and this was a treat, and we are not huge followers of religious events but this one, being indoors and all provided me with an opportunity to use lamb in an old fashioned way.
I marinated the rack for two days in olive oil, chopped garlic and rosemary. I then salted and peppered it before grilling it and finishing it in the oven. On the side I served a Mediterranean parsley salad and a mint and garlic sauce. Fresh and rich at the same time!

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thank you Irena for this great recipe, I used cooked leftover salmon and toasted the salmon skin until crispy as a topping, here is the original recipe:

https://irenamacri.com/recipes/fish-salad-with-cajun-salmon-kale

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pheasant for dinner

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This was the first time I made a shrimp only paella, and served with charred shishito peppers on the side.

 

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Pan fry the salmon in butter and olive oil for two minutes per side, add salt and pepper, meanwhile cook the green beans in butter and a chopped shallot for five minutes, cook lentils in water with a bay leaf for 20 minutes, add a few tablespooons of home made tomato sauce when finished
Eat!

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Buckwheat pancake mix, dried blueberries soaked in rum for a week, half a banana, a tangerine and maple syrup!!!!

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I made sour cherry liquer again this year (see my recipe here…” finally bottling my cherry liquor”) and used the cherries to flavor a new drink I invented!

2 oz white rum
1/4 teaspoon balsamic vinegar
1 oz sour cherry liqueur
a squirt of fresh lemon juice
one sour cherry pickled in brandy
lemon peel

shake on ice and serve in a small martini glass

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One tomato sliced
Can of sardines with chopped olives in olive oil
Fresh marjoram
Slice of country bread
Cream cheese
olive oil
salt and pepper

Voila!

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