Salmon baked with dill and potatoes

Salmon is considered to be an exquisite and upper-class delicious fish, and it’s important to cook it well. This baked dish is just ideal: creamy potatoes, soft baked onions and nourishing fresh fish accented with dill and lemon – an ideal rustic dinner when all you want is hearty mouth-watering home food, but not meat. Properly served it can as well make for a celebratory dinner. You must try it!

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Rice with baked vegetables

Have you ever tried to bake rice? This baked rice is just wonderful for cool autumn months; it combines the freshness and juiciness of baked vegetables with the earthy, warm aroma of spices to make something perfectly hearty and heartening. Besides, it’s a real fitness recipe – very low on calories and light for digestion. And as a bonus, it’s extremely easy to cook – just put everything in the oven and relax. It even doesn’t require any salad – the abundance of baked vegetables does its a bit. So, give it a try!

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Vegetable tart

Summer-autumn season is rich not only in fruit but also vegetables. Hence, today I offer you to try this really incredible vegetable tart (or quiche) that includes all the summer vegetables: courgettes, aubergine, bell pepper and onion. It combines soft baked vegetables balanced by creamy cheese-egg mixture and wraps them in a crunchy cottage cheese basis, mmm…! And seasoned with fragrant basil the pie becomes exquisite indeed! Upgrade your dinner!

You’ll need:
200 g cottage cheese
200 g chilled butter, diced
300 g flour
1 tsp salt
For filling:
200 g Feta cheese
2 eggs
2 garlic cloves, peeled
2 tbsp sour cream
1 small aubergine, peeled, sliced
½ zucchini or courgette, sliced
1 bell pepper
1 onion, peeled, cut into 8 parts
30 g hard cheese, grated
2 branches of basil, only leaves
Salt to taste

Springform baking tin 24-26 cm
1. Put all the ingredients for the dough in a food processor and blend until lumps appear. If you don’t have a food processor, roughly grate butter and put it in the fridge for an hour. Then, mix all the dry ingredients, add the butter and pulverize the mixture with your hands.
2. Press the lumps together to make a ball, wrap it in cling film and put it in the fridge for 1-2 hours.
3. Put sliced aubergine and courgette in a bowl, salt them generously and let them rest for 10 min. Then, rinse the vegetables in cold water and dry them with paper towel.
4. Pour some oil in a big frying pan and put it on high heat. Slightly fry the aubergine and courgette both sides (only until they begin to brown!). Do the same with slices of onion.
5. Pre-heat oven to 190 o C.
6. Roll the dough out thinly and put it in the baking tin. Prick the bottom all over with a fork.
7. Put the parchment paper in the baking tin, and then put the beans or ceramic beads inside. Put the base in the oven and bake it for 10 min.
8. Put the bell pepper next to the tin in the oven and bake it simultaneously until slightly softened (15-25 min).
9. Meanwhile, put Feta cheese, eggs, sour cream, and garlic in a food processor and blend until homogeneity.
10. Take the tin out of the oven and remove the parchment paper and ceramic beads.
11. Take the bell pepper out of the oven as well and cover it with a lid or foil for 5 min. After this time, peel the pepper and cut it into strips.
12. Pour the cheese mixture onto the base, and spread the onions, aubergine and courgette evenly inside. Spread the strips of pepper atop everything and sprinkle the pie with hard cheese.
13. Bake until the tart turns golden brown, 25-35 min, depending on your oven.
14. Take the tart out of the oven and sprinkle it with basil. Serve immediately!

Bon appetite!


These Jewish biscuits were my variant of celebrating of the Transfiguration of Our Lord when traditionally we’re supposed to eat lots of poppy seeds and fruit. They have it all: crunchy shortcrust base, creamy apple, and fragrant poppy fillings, and funny shape. They taste like August: still summer, but with a hint of autumn in the air; and sprinkled with honey… mmm. These biscuits very easy to make, probably the easiest I’ve ever cooked, – and to eat (bet that
you’ll lose control of how many you ate)! So, give them a try!

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Apricot cheesecake

The season of apricots is coming to the end, so I hope you’re already ready to try apricots in something more interesting than just eating them fresh. This sunny apricot-cheese pie is exactly what you need: with lots of fragrant juicy sweet-sour apricots and soft cottage cheese it tastes like Indian summer in the village: so cozy, warm, and nostalgic. It’s so tender and succulent that it’s almost pudding; and it’s perfectly dietetic. It’s very easy to bake, so you can make it even after a busy day, and be sure that its heavenly aroma will revive and renew you and make you forget all your troubles and worries!

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Broad beans salad

For my whole life, I fairly disliked broad beans because of their slight bitterness – until I met this recipe, where the bitterness of tender beans is dissolved in and aptly combined with crunchy cucumbers, spicy onion and salty cheese, seasoned with truly invigorating dill! This salad is so refreshing and dietetic as to make it a perfect summer thirst-quenching salad that can replace light dinner, and it’s really fast and easy to make. Give it a try!

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Chocolate-cherry brownie

Have you ever tried cooking restaurant-like dishes at home? Usually it’s really difficult to get the necessary ingredients or to reach the proper consistency; and even then, something is clearly missing. This pie, however, is made of simple enough ingredients, but the taste is so exquisite that you wouldn’t be able to stop yourself from taking your best cups and plates out and arranging a ‘restaurant table’ at home! Its slightly wet and intensely chocolate base is perfectly complemented with the sourness of aromatic cherries and bits of melted chocolate… mmm! Can you already sense its smell?

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Vanilla-peach pie

Have you ever tried baked peaches? What about peaches with vanilla? This weekend is a perfect occasion just for that! Such an incredibly juicy and aromatic pie is an ideal choice for these hot midsummer days that is both delectable, moist and dietetic (as far as the pies go, of course :), and may be eaten with tea/coffee, lemonade or even alone. And even if you’re not really a peach lover (as am I), I’m sure you’ll like this refreshing pie! Just give it a try!

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Strawberry cheesecake

With the season of strawberry gradually coming to the end, I offer you one more summer-ly light, tender, and amazingly delicious strawberry cake. Although ‘cheesecake’ may sound a bit rustic, believe me, it’s nothing close to it, and you’ll never ever forget this dietetic cheese-yogurt mixture with fresh strawberries resting on a crunchy aromatic biscuit-almond base! What’s more, in these hot summer days, it doesn’t require any long baking; and when eaten directly from the fridge it’s so refreshing that it tastes almost like a strawberry ice-cream! So, what are you waiting for?

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Strawberry-vanilla cake

The season of strawberry has finally come! And if you think that you’ve already sated your strawberry appetite, try this vanilla pie and you’ll understand that it’s not the end yet? Since I tried it last year, I couldn’t wait to finally cook it once more this summer, and I’m sure it’ll become your favourite pie too! Especially, when complemented with incredibly tender vanilla cream! So, what are you waiting for?

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