eggs Archives - Page 2 of 2

Cherry Tart

Bread crumbs & cherries

Tart slice

I love June and its wonderful cherries with their firm texture and addictive sweetness. They are my favorite fruits. They are perfect served as dessert, added in salads or in sweet treats, but eaten right from the tree are even better. They taste like chidhood!

With an acute childhood nostalgia, an intense sweet craving and a dangerously low blood sugar level I decided this morning that it’s the perfect moment to bake a cherry tart. Even though it’s a sweet tart, the crust is sugarless. It is a pâte à foncer, a dough made from flour, sugar, egg and salt. I love how the salty crust enhances the flavor of the filling. This tart has 3 components: the flaky crust, the coffee glazed cherries and the delicate custard. I can honestly say that this is the best tart I’ve ever had! Continue reading Cherry Tart

Spring Pea Soup with Flour Dumplings

Spring pea soup is my favorite soup. Even though I’m not a soup person, I felt deeply in love with this spring pea soup. It has a special place in my heart not only because it’s delicious, but because this was my grandmother’s signature dish. During May, while spring pea is the star of the month, I prepare this soup almost daily. Honestly, this is the only dish I could eat every single day without getting bored.

It is a lovely soup, very tasty and satisfying, even though it is made from five or six ingredients, all fresh and springy. The soup part is extremely easy to prepare. You just have to saute some veggies in olive oil, you cover them with water and you let them cook. The flour dumplings are quite easy to make, too. The first and the second dumpling is trickier, but from the third on, their preparation becomes a child’s play. I might be subjective, but from my point of view, this is the perfect soup for spring! Continue reading Spring Pea Soup with Flour Dumplings

Dutch Baby with Strawberries and Mascarpone Cheese

Every time I crave pancakes and I’m not in the mood for staring at them while they cook, I bake a Dutch Baby. Dutch Baby is a huge and puffy German pancake served generally for breakfast. The batter made from eggs, milk, flour and sugar is baked in a buttered cast iron skillet and after baking, this lovely pancake is served with butter, lemon juice and powdered sugar. This is certainly the easiest dessert I’ve ever made. You blend a few ingredients and you pour the batter in a skillet. It’s that simple!

Being an egg-based baked dessert you’d certainly expect a fluffy, soufflé-like final product. Trust me, the volume and the shape of this pancake is quite stunning. Regarding the fact that you pour about 2 cups of batter in a hot skillet, you’d expect to get an adorable little pancake and not a baby hippo. Let me tell you something, this is a dramatic dessert with a unique kind of beauty. Continue reading Dutch Baby with Strawberries and Mascarpone Cheese

Strawberry-Banana Muffins with Honey-Vanilla Frosting (Dairy-Free)

Today I present you strawberry-banana muffins with honey-vanilla frosting, the best muffins I’ve ever tasted. They are simply addictive. If they sound complicated, I tell you that they are possibly the simplest dessert you’ll ever make. If they sound exquisite, you’re perfectly right. They are so tender and fragrant and they are perfect for breakfast or brunch. In case you want to dress them up a little bit, I strongly suggest you to frost them with this decadent yet healthy honey and vanilla cream.

Since I caught your attention I’ll proceed further and I’ll confess that this is a dairy-free dessert. Both the muffin and the frosting are dairy-free. The muffins contain flour, Demerara sugar, eggs, bananas, strawberries and olive oil, while the frosting is made from coconut oil, honey and vanilla extract. As simple as that. Continue reading Strawberry-Banana Muffins with Honey-Vanilla Frosting (Dairy-Free)

Cranberry and Yogurt Pie

Yogurt and cranberry pie is a sweet & sour dessert, perfect on a warm spring / hot summer evening. It is so refreshing and very easy to make! You just have to remember to defrost some phyllo pastry sheets and the job is half done. If you have the attention of a 5 year old and the memory of a 100 year old, like a have almost every single day sometimes, this is the most difficult part. After you get the first part done, you just have to mix some ingredients in a bowl, and the filling is ready. Continue reading Cranberry and Yogurt Pie

Tortilla de Patatas with Sweet Potatoes and Kalamata Olives

I make tortilla de patatas for dinner at least once a week and I usually serve it with a salad. The best part of this simple dish is that the leftovers (if there are any and that’s one big “IF”) are even better the next morning, for breakfast. This morning I had a sudden craving for tortilla and I just had to make one. Another wonderful thing about this dish is that regarding the ingredients, sky is the limit; you can use anything from fresh or frozen veggies and herbs to dairy or meat products.

For this particular tortilla I used sweet potatoes, Kalamata olives, red bell pepper and onion. To make this recipe lighter, I boiled my potatoes instead of frying them and the result was a hearty and colorful omelette full of bold flavors. Continue reading Tortilla de Patatas with Sweet Potatoes and Kalamata Olives

Cornbread

I like my cornbread decently sweet and not “dessertly” sweet and I’ve never found a recipe on my taste. I’m not saying there isn’t, I just never came across one. So I had to make my own recipe. I knew my ingredients from the start, but getting the right proportions was the tricky part. So I had to experiment. Seven times, to be accurate. The final result was a moist cornbread with a mildly sweet taste and a strong, but not overpowering corn flavor. Continue reading Cornbread

Buttermilk Chocolate Muffins

These amazing muffins, perfect for breakfast or served as a dessert, will satisfy even the most pretentious chocolate lovers. These muffins are incredibly easy to make – you just mix some ingredients, you bake them et voilà, you have some fluffy and tender beauties. The buttermilk gives them such a soft and moist texture and the brown sugar gives them a rich, caramel flavor. And the most interesting part is the fact that they are ready in less than 30 minutes. Continue reading Buttermilk Chocolate Muffins

Cream Cheese Stuffed Eggs Served with Remoulade Sauce

I serve stuffed eggs on each and every single Christmas dinner. I remember that my grandmother used to make huge amounts of stuffed eggs. I mean two or three platters. I loved those eggs so much that I used to live only on them for at least three days after Christmas. My grandmother’s recipe was very tasty; she used to fill hard boiled eggs with a flavorful butter and pork loin pâté and serve them with a decadent sour cream and mayonnaise sauce.
I took her recipe and made a few swaps so I developed a healthier vegetarian version. I dye my hard boiled eggs with beetroot juice, fill them with a cream cheese mixture and serve them with a tangy remoulade sauce.

Continue reading Cream Cheese Stuffed Eggs Served with Remoulade Sauce

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