Sunday, July 10, 2016

midday meal

I went yesterday to the farmer's market and got inspired to make plum cake, lemon basil panna cotta, apple galette, ricotta raspberry crumble cake, salad, crunchy colorful salad for lunch at home. But today's sunshine matches just perfectly with easy, almost no cooking required meal. So, summer salad on today's menu. Yellow, orange, green, red, purple on the plate. It takes only 15 minutes to prepare everything. 
Treat yourself and others with fresh and easy summer meals.

Recipe ::
+ 2 avocados, chopped 
+ 2 carrots, peeled and thinly sliced
+ one apple, thinly chopped  (I used local apple called Petrovańća but Granny Smith will work just fine)
+ 2 purple spring onions, thinly sliced
+ one ear of corn, cleaned 
+ + cook for ten minutes in a boiling water, cool slightly and cut kernels off the cob
+ handful of fresh parsley, ruffly chopped 
yogurt-mayonnaise dressing 
+ sea salt and cracked white pepper
+ one tablespoon mayonnaise
+ two tablespoons Greek yogurt  

Place the avocado, carrots, apple, cooked corn kernels, spring onions and parsley in a large bowl and toss to combine. Place the mayonnaise, yogurt, salt and pepper in a small bowl and whisk to combine. Drizzle over the salad and toss well to combine. Serves 2.

Friday, July 8, 2016


No words or explanation needed. It just happened out of rage, sadness or despair. I missed Popsicle Week party hosted by fantastic Billy from Wit & Vinegar again! What a disappointment, huge, big one. I thought, now when I finally have molds, I missed it, again!
Then we had 'without air' summer week party hosted by weather. And I was double hot or double boiled. I felt like in hell. I caught some virus and my body temperature decided to sympathize with the one from the outside. Can it get worse? Probably. Camus's Meursault could tell.
I had a pack of fresh raspberries in the fridge and chopped bananas in freezer. Simple baby smoothie on my mind. To calm me and cool me. 'I must cool my head. I need vitamins and I can't chew.' I added raspberries in a blender and blended for few seconds until smooth. And then I did something that I do so rarely. I passed raspberry mixture through a sieve to remove the pips with the help of the back of the spoon. It's faster like that. Blend no-seeds-raspberry-puree with frozen bananas and eat your no-churn-ice-cream. Grab a spoon and dig in or leave it to room temperature for few minutes and drink it. But I was exhausted from all this exercise and decided to spoon the mixture into frozen pop molds and leave it overnight in freezer where I also planned to be until heat party is over. 
Next day my beautiful and gentle pops and me continued to party but on instagram! Just look how they all dressed up, I mean sprinkled up for photo shooting.

for 4 to 5 molds
250 to 300g fresh raspberries
2 frozen bananas  
sprinkles for photo shooting and after party sweet pleasures

Friday, June 10, 2016

lunch in 10 minutes

I read yesterday about a woman, Lucy, who got married at the age of twenty. She wanted to make food for her husband. Therefore she bought magazine with a collection of good recipes in it, and gathered ingredients she would need. One evening her husband passed by the kitchen and saw a pan on a stove, and then he passed by the kitchen again. 'Lucy', he said, 'what is this'? She said, 'that's garlic.' She confirmed that recipe states fry garlic in the olive oil. Then he explained to her, in a very gentle way, that she should peel and brake up the entire bulb before frying garlic cloves. 

For this recipe you only need to know how to fry an egg and how to cook chard. 
Heat a tablespoon of oil over a medium heat, using a nonstick pan. Break an egg in pan and reduce the heat to low, very low. Fry slowly until whites are set but the yolk is still runny or thickened but not hard.
Place another pan topped with water over a high heat. Clean chard by washing the leaves over a sink. When water is boiling, put chard leaves in it and literary cook for about 2-3 minutes. Drain the leaves and place them on a plate. Season with olive oil and salt. Place thin slices of radishes and fried egg on top. Season again with salt and pepper to taste.  

There is no need to be a food pro to cook this perfect meal!