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  • Mediterranean Quinoa Salad with Feta and Olives

    Mediterranean Quinoa Salad with Feta and Olives

    This refreshing Mediterranean quinoa salad is packed with nutritious ingredients and bright flavors. It’s perfect for meal prep, lunch boxes, or as a light dinner side dish. The combination of quinoa, fresh vegetables, and tangy feta creates a satisfying and healthy meal.

    Ingredients:
    – 200g quinoa
    – 500ml vegetable broth
    – 1 cucumber, diced
    – 2 tomatoes, diced
    – 1 red bell pepper, diced
    – 100g Kalamata olives, pitted and halved
    – 150g feta cheese, crumbled
    – 1/4 red onion, finely diced
    – 50g fresh parsley, chopped
    – 30g fresh mint, chopped
    – 3 tablespoons extra virgin olive oil
    – 2 tablespoons lemon juice
    – 1 clove garlic, minced
    – Salt and pepper to taste

    Instructions:

    Rinse the quinoa under cold water until the water runs clear. This removes the bitter coating and ensures fluffy grains.

    In a saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, and simmer for 15 minutes until the liquid is absorbed and the quinoa is tender.

    Remove from heat and let the quinoa cool to room temperature. Fluff with a fork.

    While the quinoa cools, prepare the vegetables. Dice the cucumber, tomatoes, and bell pepper into bite-sized pieces.

    In a large bowl, combine the cooled quinoa with all the prepared vegetables, olives, feta cheese, red onion, parsley, and mint.

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper to create the dressing.

    Pour the dressing over the salad and toss gently but thoroughly to combine all ingredients.

    Taste and adjust seasoning as needed. The salad can be served immediately or chilled for later. It actually tastes better after a few hours as the flavors meld together.

    This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep throughout the week.

  • Chocolate Lava Cake with Vanilla Ice Cream

    This decadent chocolate lava cake is the ultimate indulgence – a warm, fudgy center that flows out when you cut into it, paired with creamy vanilla ice cream. Perfect for special occasions or when you need a serious chocolate fix.

    Ingredients:
    – 200g dark chocolate (70% cocoa)
    – 150g butter
    – 100g sugar
    – 2 large eggs
    – 2 egg yolks
    – 50g flour
    – Pinch of salt
    – Butter and cocoa powder for ramekins
    – Vanilla ice cream for serving

    Instructions:

    Preheat your oven to 200°C (400°F). Butter four ramekins generously and dust with cocoa powder, tapping out the excess.

    Chop the dark chocolate into small pieces. In a heatproof bowl over simmering water, melt the chocolate with the butter, stirring occasionally until smooth.

    Remove from heat and let cool slightly. Whisk in the sugar until combined.

    In a separate bowl, whisk together the eggs and egg yolks until pale and slightly frothy.

    Fold the egg mixture into the chocolate mixture gently but thoroughly, being careful not to deflate the eggs.

    Sift the flour and salt together, then fold into the chocolate mixture until just combined. Don’t overmix.

    Divide the batter evenly among the prepared ramekins, filling them about three-quarters full.

    Bake for 12-14 minutes. The edges should be set and slightly firm, but the center should jiggle slightly when you gently shake the ramekin.

    Remove from the oven and let rest for 1 minute. Run a thin knife around the edges and invert onto serving plates.

    Top each cake with a scoop of vanilla ice cream and serve immediately while the center is still warm and flowing.

  • Thai Green Curry with Coconut and Vegetables

    This vibrant Thai green curry is a perfect balance of spicy, creamy, and aromatic flavors. Packed with fresh vegetables and fragrant herbs, it’s a restaurant-quality dish that’s surprisingly easy to make at home.

    Ingredients:
    – 2 tablespoons coconut oil
    – 3 tablespoons Thai green curry paste
    – 400ml coconut milk
    – 300g mixed vegetables (bell peppers, zucchini, snap peas, carrots)
    – 250g chicken breast, sliced thin
    – 3 kaffir lime leaves
    – 2 tablespoons fish sauce
    – 1 tablespoon palm sugar
    – Fresh Thai basil leaves
    – 1 red chili, sliced
    – Jasmine rice for serving

    Instructions:

    Heat coconut oil in a large wok or skillet over medium-high heat. Add the Thai green curry paste and stir-fry for 2-3 minutes until fragrant.

    Pour in the coconut milk slowly while stirring, creating a smooth curry base. Bring to a gentle simmer.

    Add the sliced chicken and stir well to coat with the curry sauce. Cook for 5-7 minutes until the chicken is mostly cooked through.

    Add the mixed vegetables and kaffir lime leaves. Stir everything together and simmer for 5-8 minutes until the vegetables are tender-crisp.

    Season with fish sauce and palm sugar, adjusting to your taste preference. The curry should be balanced between spicy, salty, and slightly sweet.

    Just before serving, tear fresh Thai basil leaves and stir them into the curry. Reserve some for garnish.

    Serve over jasmine rice and garnish with sliced red chili and additional Thai basil. The aromatic herbs will add a final burst of flavor.

  • Creamy Tuscan Pasta with Garlic and Herbs

    This elegant Tuscan pasta dish combines tender pasta with a luxurious cream sauce infused with garlic, sun-dried tomatoes, and fresh herbs. It’s restaurant-quality comfort food that comes together in under 30 minutes.

    Ingredients:
    – 400g fettuccine or pappardelle pasta
    – 200ml heavy cream
    – 100g sun-dried tomatoes
    – 4 cloves garlic, minced
    – 50g Parmesan cheese, grated
    – 2 tablespoons olive oil
    – 1 teaspoon fresh thyme
    – 1 teaspoon fresh basil
    – Salt and pepper to taste
    – Fresh parsley for garnish

    Instructions:

    Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

    While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

    Add the sun-dried tomatoes to the skillet and stir for another minute to warm them through and release their flavors.

    Pour in the heavy cream and stir well. Add the fresh thyme and basil, then season with salt and pepper to taste.

    Simmer the sauce for 3-4 minutes, stirring occasionally. If the sauce seems too thick, add some of the reserved pasta water a little at a time.

    Add the cooked pasta to the sauce and toss gently to coat every strand. The pasta water will help create a silky sauce.

    Remove from heat and stir in the grated Parmesan cheese until melted and combined.

    Divide among serving bowls and garnish with fresh parsley and additional Parmesan. Serve immediately.

  • Classic Margherita Pizza

    Margherita pizza is a timeless Italian classic that celebrates simplicity and quality ingredients. This iconic dish features a perfect balance of fresh tomatoes, creamy mozzarella, and aromatic basil on a crispy, thin crust.

    Ingredients:
    – 500g pizza dough
    – 400g canned San Marzano tomatoes
    – 250g fresh mozzarella
    – Fresh basil leaves
    – Extra virgin olive oil
    – Salt and pepper to taste
    – Flour for dusting

    Instructions:

    Preheat your oven to 250°C (480°F) for at least 30 minutes. A hot oven is essential for achieving that perfect crispy crust.

    Stretch your pizza dough gently with your hands, working from the center outward. Place it on a floured pizza peel or baking sheet.

    Spread the tomato sauce evenly over the dough, leaving a small border for the crust. Use the back of a spoon to distribute it evenly.

    Tear the fresh mozzarella into small pieces and distribute them across the pizza. Don’t overload it – less is more with Margherita.

    Drizzle with extra virgin olive oil and season with salt and pepper.

    Bake for 12-15 minutes until the crust is golden and the cheese is melted and slightly bubbling at the edges.

    Remove from the oven and immediately tear fresh basil leaves over the top. The heat will slightly wilt them, releasing their aromatic oils.

    Slice and serve immediately while the pizza is still hot and the crust is at its crispiest.

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