How many time has finding yourself with some roasted chicken leftovers that no one wants to eat happened to you?
Once I made those meatballs and since then my kids keep asking me to make them again and again.
Just put boneless chicken, dried apricots, walnuts and parmesan cheese in the food processor. With wet hands, form the meatballs and then either bake them in the oven or fry on the pan.
The meatballs are so tasty, eaten warm or cold. Serve them with salad, or add some rice as a side dish if you prefer. Then if there are going to be a few left ( which never happens in my family ) just make a nice sandwich. I like them the best with just lettuce salad, but you can find your own way of serving it.
So, no eggs, no flour, just 4 ingredients and you will have a completely new dish on the table. And most importantly no food waste. Have a wonderful lunch.
It might looks like mud, but in fact this nettle soup is very tasty and healthy above all.
If you can get some freshly picked young nettle leaves don’t miss the chance to make this soup.
Start by frying some onion olive oil. Add salt and spices you like. Nettle has strong taste and it goes well with spices such as turmeric and paprika. Stir well, let it fry for a minute and add blanched nettle leaves. Stir, pour over beef stock and cook for about 20-30 minutes ( depends how young the leaves you’ve got are). Remove the pot from the heat. Use a stick blender to puree the soup. Return to the heat, season to taste and add rice/oat milk or fresh cream.
Note to be careful, fresh nettle leaves sting , although it is believed to be good for rheumatism.
I prefer to wear gloves, but you can try without them if you want😉.
Easy to make and delicious aunty Nena’s chicken breasts. I love recipes named after dear people who made them. Every time I make it I recall memories of this brave and great women.
This time I left the recipe to my daughter to make, and she did it perfectly.
All you need are chicken or turkey breast escalopes, thinly sliced prosciutto or smoked ham, four eggs, sour cream or cooking cream and grated cheese of your choice.
Take a casserole dish, slightly oil and lay down escalopes . Cover them with prosciutto. Beat cooking cream and eggs and pour it over. Sprinkle with grated cheese on top. Bake in a preheated oven on 200°C or until golden brown.
It can be eaten hot, warm or cold. Serve it with any kind of veggies as a side dish (remember what mum said – three colours on a plate). When cold, you can easily cut in small cubes and arrange over a salad. It’s great to put in a sandwich as well.
I am sure you will find the way you like them most.
Just one important thing – do NOT SEASON them, no needed salt or anything.
Bon appétit à tous.🍽
Let me share with you this recipe for zucchini and mini meatballs pasta that you can easily make in 20 minutes time.
First season the minced meat the way you like. Then start making mini meatballs with wet hands throwing them directly onto the hot slightly oiled frying pan. Fry them for about 5 minutes, shaking the pan. When the meatballs are nice and brown, put them aside, but do not let them cool. I like to wrap them in the alum-foil, that way all the juices won’t evaporate.
In the same pan put zucchinis cut in little cube shapes, but not too small to avoid falling apart during frying. Add some oil or butter, season and fry about 10 minutes or until they start getting golden brown. At the same time cook the pasta of your choice.
When the zucchinis are ready, transfer the meatballs back in to the pan. Add boiled pasta and season to taste. There are a few different ways you can finish this zucchini and mini meatballs pasta dish. You can either leave it as it is, just sprinkle some Parmesan cheese on top, or you can add some cooking cream – which what we did here. You can even add some tomato sauce and season with Mediterranean herbs.
The one on the photo was made by my teenage daughter, while I was at work.
I feel proud ♥♥ Wouldn’t you as well?
Recipe for salmon trout burgers was inspired by one of Jamie Oliver’s. I have changed a few things to adjust it to the likings of my family.
I used salmon trout which can be a good and more cost-effective replacement for salmon. Also if you aren’t able to buy wild salmon, it’s much better to buy some local fresh fish.
Chop the fish into small chunks (pea-sized) and season well with salt and pepper. Add grated ginger, a finely cut red onion, spring onions and plenty of lemon zest. Make sure you have kept the lemon in cold water for some time before using it. Mix well and make 2cm thick patties. Fry them on medium-high heat for 2 minutes each side, or until nicely golden.
They match fantastically with chilly jam. You can serve it separately, or add to the pan just when you’re almost done with frying. As a side dish, I made boiled potatoes, gilded a little bit on butter, and boiled chard (boil it for only 3 minutes in salted water and drain well).
Kids love those salmon trout burgers. Ginger and lemon zest give that refreshing note if you use the kind of fatty fish. You can make them in 5 minutes. You can boil the potatoes a few hours before and then just give them a butter glaze for a few minutes.
If you like chard try to make my chard and quinoa moussaka as well 🙂
Chilled beetroot soup – made with love ♥
Here is another lovely creamy soup for you that can be eaten cold or warm. As beetroot’s available all the year-round, the making process is the same. When the cooking is done, just choose to put it straight on the table, or in the fridge to chill.
As for the majority of cream soups, start by frying roughly chopped onion (red ones if available) on some olive oil. My granny taught me always to salt the onions and believe me, you can taste the difference. When the onion is nice and glassy, add roughly chopped beetroot (washed and peeled). Stir for a few minutes, pour in soup stock to cover the veggies. Bring to the boil slowly, and let it simmer for 30 minutes, or until the beetroot is soft. Add seasoning, pepper, garlic powder and extra salt if needed. Leave it to cool until lukewarm.
Blend the soup with a stick blender or in the food processor. Put in the fridge to cool completely overnight. My family loves the combination of beetroot and Greek yogurt, but that’s just our preferred way of eating it.
Love is … when your family says that no one makes it better than you. Make this beautiful chilled beetroot soup with care for your loved ones.
Has it ever happened to you that as soon as you open your eyes in the morning you know what you want for breakfast? Well, this morning the idea of using few raspberries left from yesterday and mix them with avocado was my first thought.
I just put the avocado, 1 small onion, raspberries, lemon juice, salt and pepper in a blender and in 30 second I got this lovely raspberry guacamole.
Couldn’t be easier and quicker. You can add some extra spices to your taste as cilantro and cumin.
The combination is fantastic and the colour as well. Goes perfectly with whole grain bread, boiled egg and green salad. But that was just my creation, I am sure you will combine something even better to suits your morning.
And, I had to make it again that evening for the whole family as a dip. Even my daughter who doesn’t like avocado ate it with appetite.
Go ahead, treat yourself with this fantastic raspberry guacamole and surprise your family 🙂
Chilled cucumber soup is one of most refreshing cold soups for hot summer days. It is incredibly easy to make, and you can even make it the day before.
Melt some butter in a pot. Add roughly chopped spring onion and salt. After a few minutes add 1-2 cloves of garlic and roughly chopped cucumbers (3-4 pieces). Then stir in a tbs of flour. Gradually add the chicken stock and bring to the boil. Reduce the heat and cook for 10minutes, season to taste with salt (if needed), pepper, and garlic powder for a more aromatic flavour. Cool quickly and purée it in a blender. When smooth, put it in the fridge to chill.
Just before serving stir in the fresh cream or oat cream, check the seasoning. Garnish your chilled cucumber soup with fresh or dry dill.
This is so easy that there is nothing you can do wrong. Tell yourself “well done”, it took you 15 minutes only. Smile proudly while enjoying this lovely, creamy, chilled cucumber soup on a hot summer day.
Don’t you love spring? All those lovely young veggies on the market. So, let’s make tiny meatballs and cheesy veggies for your loved ones.
This time we’re making young peas and baby carrots with your favourite type of hard cheese. And by the side – one thing your kids wouldn’t resist –meatballs – one bite sized.
My favourite meatballs are really simple one: just mix 500gr of minced beef, salt, pepper, grounded garlic and pinch of baking soda. Let the mixture set for at least ½ hour in the fridge, or overnight. With wet hands roll the little meatballs to walnut size, put them directly onto a slightly oiled frying pan. Fry them over a medium heat, 8-10 minutes, turning them regularly.
Meanwhile boil together the peas and sliced carrots. Drain well and while still hot stir-in your favourite hard cheese, finely grated (the easiest to use is parmesan).
Here we are – at least three colours on the plate – you know that rule. Tiny meatballs and cheesy veggies. And the most important thing, easy to pack into a lunch box.
Enjoy your day 🙂
Here we go again lovely people, Monday morning, no time, everyone in a hurry and you do need to prepare a lunch box.
Calm down, breathe and open the fridge. I am sure you have some leftovers from Sunday’s lunch. You can make this couscous with grilled vegetables and meat just in 5 minutes.
Easy-peasy, as kids say, 5 minute job.
Put the veggies in the pan to reheat them. Add couscous, some liquid (stock is the best solution, if you don’t have just water will do too), salt and few drops of oil. Follow the instructions from the package – put exact amount of liquid .When ready, stir in one nice tbsp of butter, to get the silky structure and add a bit more of a taste.
Slice the meat from Sunday’s lunch, place it on top, sprinkle with your kid’s favourite cheese, or use dry barberries as I did (most kids love dry fruits).
Well done, now you can give the lunch boxes filled with this yummy couscous with grilled vegetables and meat for your kids. Kiss them goodbye and go on about your day 🙂