Doctor's Jimmy Cake

Doctor's Jimmy Cake

Of course it's Doctor's Jimmy cake because it's yummy and healthy...



















"Doctor's Jimmy Cake"

- 180g self-raising flour
-1 tsp baking powder
- 80g brown sugar
- 50g raisins
- 100g walnuts
- 100ml olive oil
- 2 eggs
- 1/2 kg apples peeled and chopped

Mix the dry ingredients together. Add eggs and olive and mix well. Finally add the apples in the mixture.

Put the mixture into well greased tin and bake for 50-60 min in the preheated oven to 180 st C.

Cookies for a rainy day

Cookies for a rainy day

Maybe not only for a rainy day... ? Today is Polish Independent Day so I put some national colors on a top ;)












"Cookies for a rainy day"

-130g flour
- 1 yolk
- 40g brown sugar
- 40g custar sugar
- 80g butter
- 1/4 tsp baking soda
- a few drops vanilla extract

For the contain:

- 150g dark chocolate
- 20g butter
- 1 tbsp sour cream

Cream a butter and two sugars then add an yolk and vanilla. Add the flour and soda.
Roll the dough into small balls and place well apart on the baking sheet.
Bake for about 15 min 180stC.
Cool well.
In the meantime melt the chocolate, butter and sour cream in a bowl placed over a pan with gently boiling water.
Smooth a teaspoon of this over a top of each cookies. Put some decoration on a top and put aside in a cool place.

Cookies Melting Moments

Cookies Melting Moments

They really help against a bad mood.




















"Cookies Melting Moments"

- 100g butter
- 100g coconut fat
- 100g custar sugar
- 1 egg
- 150g self-raising flour

Heat the oven to 180st C.

Mix together butter, coconut fat and sugar. Add an egg and flour.

Line a large baking tray with non-stick baking paper. Spoon the dough on a paper and bake for around 15-20 min.

Cauliflower and Walnut soup

Cauliflower and Walnut soup

Nice combination... especially for the evening.





















"Cauliflower and Walnut soup"

- 1 medium cauliflower
- 1 potato
- 1 small onion
- 1/2l stock
- 1,5 glass milk
- 50g walnut pieces + for decoration

Cut onion, potato i cauliflower into small pieces. Boil in the stock for 15 min, add milk and walnuts. Boil again. Puree in a blender until smooth.
Season to taste end serve decorated with dusting of paprika and walnuts.

Tomato muffins

Tomato muffins

And a black cat in a package... Finally it's a Halloween today!



















"Tomato muffins"

- 300g self-raising flour
- 1/2 tsp salt
- 1 egg
- 1 cup milk
- 80ml olive oil
- 50 g dried tomatos, chopped
- 50g parmesan cheese

Heat oven to 190 st C.

Mix all dry ingredients together, add milk, egg, tomatoes and cheese.

Spoon into the paper cases and bake about 20 min.

Strawberry muffins

Strawberry muffins

After big wind we have a nice sun on a sky... it is good to accomplish the weather by a good food...



















"Strawberry muffins"

- 400g self raising flour
- 200g sugar
- 2 eggs
- 300ml fat cream
- 200g cut strawberries

Heat the oven to 190 stC.

Whisk together "wet"ingredients, add the "dry" ingredients with strawberries in the end.
Grease a muffin tin /12 portions/.
Spoon into the tin and bake for about 25 min.

Fast Hunky Chunky Bread

Fast Hunky Chunky Bread

I realized this morning there is no bread at home. It was rainy and windy outside. The best solution was to bake a bread...



















"Fast Hunky Chunky Bread"

-500g white flour
- 1tsp baking soda
- 1 tsp salt
- 3dag butter
- 300 ml milk

Mix all dry igrediance together, add butter and milk.
Grease a tin, gently put the dough onto the tin and make a deep cross on top with a sharp knife.
Bake about 30 min in a hot oven - 200C.

Ricotta and walnuts Muffins

Ricotta and walnuts Muffins

I like this combination: cheese and nuts. It's always special... And this recipe is really easy :)



















"Ricotta and walnuts Muffins"

- 200g self-raising flour
- 100g sugar
- 80g nuts
- 1 egg
- 80 ml olive oil
- 150g ricotta
- a few nuts for decoration


Mix together an egg and olive with ricotta. Add dry igrediance.

Spoon into the tin and bake for 20-25 min until risen and golden.

It's ready!

Pears and orange liqueur

More for women than men. Delicate and tasty.



















"Pears and orange liqueur"

- 0,5 kg pears
- 0,5 kg oranges
- 0,5 kg sugar
- 0,5l vodka

Cut pears into the slices and place them in a glass jar with sugar.
Put a jar in a sunny place for a week.
Add sliced oranges, peeled and alkohol. Put a jar in a dark place. Wait for another month.
Filter into the bottles and wait for a half a year. It worth it!!

Carrot and apple soup

No calories, a lot of taste!


















"Carrot and apple soup"

- 3 tsp oil
- 0,5 kg carrots, chopped
- 1 nice apple, chopped
- 1 tbsp curry powder
- 1 onion, chopped
- black pepper
- 3 glasses of chicken stock


Heat the oil in the pan. Add onions and curry powder, than carrots and an apple. Cover the pan for a while. Add chicken stock and cook over a low heat for about 15-20 min.
Mix the soup using a blander or food processor until smooth.
Serve in a bowl with a drop of fresh cream on a top.

Shortbread

My youngest son's favorite cake. Heavy, sweet and tasty ;)



















"Shorbread"

- 80g semolina
- 180g white flour
- 180g butter
- 80g sugar

Put the semolina into a large bowl with flour, butter and sugar.
Press and knead the mixture together until smooth.
Slide the dough into a large round baking sheet.
Prick the surface with a fork and mark 12 triangles with a sharp knife. Chill in a fridge for a while.
Bake for 30min in the preheated oven to 170 st C.

Egg and cheese soup

I didn't believe this recipe could work but it works! And is very tasty...


















"Egg and cheese soup"

- 3 eggs
- 2tbsp semolina
- 100g parmesane or stolton cheese
- grated nutmeg
- 1,2 l chicken stock
- ev. some toasts for decoration


In a big bowl beat the eggs with cheese, semolina and nutmeg. Add 1 glass of the cool stock.
Heat the leftover stock and whisk the egg mixture into the saucepan. Bring it barely to the boil. Cook for 3-4 min.
Serve with toasts.

Nectarine tart

I really needed something sweet last Sunday. I had flour, nectarines and almonds at home, so...


















"Nectarine tart"

For the pastry:

- 200g flour
- 150g unsalted butter
- 2 eggs
- 1 tbsp sugar

Beat all together and chilled in a cool place for 30 min.

For the filling:

- 100g sugar
- 150g butter
- 2 eggs
- 150g almonds, ground
- 50g flour
- 2 nectarines

Whisk the butter and sugar until smooth. Add eggs, flour, almonds and mix together.

Roll out the pastry and line the tin. Prick all over with a fork. Bake for around 15-20 min in180 stC.
Spoon the filling into the pastry case, arrange the nectarines slices across the top and bake again for another 30 min.

Old fashion pumpkin soup

"Old fashion pumpkin soup"

- 2 spoons oil
- 1 onion, sliced
- 500g pumpkin, cut into cubes
- 400g potatoes, sliced
- 500 ml water
- 500 ml milk
- salt, pepper
- freshly grated nutmeg

Heat theoli and fry the onion for 3-4 min. Add the pumpkin and potatoes stir well and wait another 5 min. Add the water and milk, salt, pepper. Bring to the boil and then simmer for 15 min, add nutmeg.
Blend well and serve with a cream on a top for decoration or with a fresh herb.

Spicy corn Muffins

It is less calories than muffins made from a regular flour? ;)


















"Spicy corn muffins"

- 230g cornmeal
- 2 tsp baking powder
- 100g white flour
- 1/2 glass milk
- 2 eggs
- little can corn
- 1 chilli, chopped
- 50g grated yellow cheese
- fresh herbs like oregano or thyme


Mix together cornmeal, white flour, baking powder, add eggs, corn, milk, chili, cheese and herbs.
Spoon the mixture into the greased tin and bake around 20 min in 180C.

Mushroom soup with buckwheat

Mushroom soup with buckwheat 

Ooh... the fog! And humidity! Low temperatures in and of themselves are not that unpleasant, but this humidity that gets right to your bones? Nothing helps like hot soup at home. And mushroom soup with buckwheat brings the most pleasant associations to mind: a bit of Christmas, some flavoursome chops...











"Mushroom soup with buckwheat "


- a handful of dried forest mushrooms or 300 g fresh ones
- 1 chopped onion
- 2 cloves garlic
- 100g buckwheat 
- 4 glasses of clear bouillon or water 

Soak the mushrooms in water, wait and then cook. /Slice fresh mushrooms./ Fry  the onions in olive oil, add chopped garlic and mushrooms. Follow by buckwheat, fry all briefly and then put in the pot containing bouillon. Boil until soft, add salt and pepper to taste.  May be served with some soured cream. 

Apple pie for cloudy autumn

Apple pie for cloudy autumn


I may not have put up a new recipe for a week but it dies not mean I have been lazy. On the contrary. I hardly left the kitchen as I had a house full of  those I love the most... It also means that I was browsing well-tested and well-loved recipes. Only yesterday I found an almost forgotten recipe for a traditional apple pie :-) There are two kinds apparently: we either add cooked or fresh apples... so?










"Apple pie for cloudy autumn"

- 2.5 kilo sour apples 
- 4 glasses flour
- 250 g butter
- 4 yolks
- 2 tsp baking powder
- 1 glass sugar, almost full
- 4 tbsp soured cream

Prepare the dough: sprinkle your working surface with flour, add butter, baking powder, cream, sugar, and eggs. Blend ( I used a kitchen robot).  Wrap most of the dough in foil and put in the fridge. Wrap the rest and put in a freezer. In the meantime peel the apples and remove seeds, grate. Sprinkle with sugar and cinnamon.
Flatten the dough  with a rolling pin and put in a greased and floured tin.  Puncture with a fork and bake for 10 minutes in the oven. Place grated apples on top and decorate with the rest of frozen dough, grated. Bake in 180 C for  ca. 40-45 minutes. 

Lazy pierogi

Lazy pierogi

The dish of my childhood and a treat for my children. It is called "lazy" because it is easy to eat and even easier to prepare... If you use little flour it may be considered "light". If you serve it fried it is heaven in the mouth but it's packed  with calories. 













"Lazy pierogi"

- 1/2 kilo white full-fat cheese 
- 2 eggs
- flour, as much as can be incorporated
- sugar to sprinkle

Press the cheese, using a fork. Add two eggs, stir. Add as much flour as to be able  to form long rolls. Not too much however, to avoid making the dough to hard. 
Form long rolls, flatten them slightly with your hand and cut into small pieces diagonally. 
Boil water with salt,  throw in the pierogi in portions. Once they surface, boil for 1-2 minutes. Take out with colander ladle, pour hot butter on top and sprinkle with sugar.

Oleksandra's Ukrainian borsch

Oleksandra's Ukrainian borsch


We had to do something with the beetroot. Oleksandra demanded carrots, root celery, leek, beans, and potatoes. I found all I needed on the local market. On our Sunday table a thick, Ukrainian borsch made our mouths water...











"Oleksandra's Ukrainian borsch"

- 5 beetroots
- root celery, some carrots, leek
- 4 potatoes 
- a generous handful of beans
- spare ribs or another piece of meat for broth


Cook beetroots until soft. Start simmering the meat. Soak the beans in water for a few hours, then cook until soft. Put the diced vegetables, except for leek, in the broth. add beans and diced potatoes. At the very end add grated beetroot for 2-3 minutes. Add a tablespoon of vinegar, add herbs and salt to taste. Serve with  a tablespoon of soured cream. 

Tom Kha Kai soup

Tom Kha Kai soup

Iwona is ambitious: she organised yet more cooking courses. Of course I subscribed. Especially that my daughter wanted to get some"insider knowledge" about cuisine. 
She came with me to "99", whose chef, Ernest, waited for us to share his Thai  experience. 
The recipe for this pleasantly spicy, warming soup was one of his finds...










"Tom Kha Kai soup"

-1/2 litre of chicken broth, cube or powder
- coconut milk - 0.75 litre
- 0.3 litre cream
- 100g Tom Yum paste 
-  4 blades of lemon grass ;)
- 1/2 piece of fresh ginger, finely chopped  
- 6 tbsp soy sauce
- 5 tbsp sugar

Heat olive oil, add curry paste, fry. Add coconut milk and cream after a while, then  lemon grass and ginger, boil, add the broth, followed by the remaining ingredients. A few herbs and the soup is ready!

Yeast croissants with jam

Yeast croissants with jam

I am afraid to bake them as it means  facing a strong temptation. One I cannot resist. I can resist a cake, I can resist a tart... but yeast croissants? With their scent, falsely modest size, and aromatic filling? No, that's too much for me. I do not even try to resist, there's no use. Fortunately, my daughter's boyfriend fell into the same trap and devoured half of them alone:-)!












"Yeast croissants with jam"


- 1 kilo wheat flour
- 1 glass sugar
- 60 g yeast
- 1 1/2 glass warm milk
- 2 eggs + 2 yolks
- 250 g butter or margarine
- home-made preserves or jam for filling

Dissolve the yeast in milk with a tsp sugar. When the mix starts to react pour it into a mixer and add eggs, egg yolks, and flour. Blend well and add 250 g melted butter/margarine towards the end. Put the mix in a bowl and wait for it to rise. 
Divide the dough into parts and form circles with a rolling pin.  Cut them into triangles. Place a tbsp of preserve on wider ends and roll, folding the edges to form crescents.  
Place in a baking tray lined with baking paper and bake for about 15 minutes in  180 - 190 C.

Cheese tart with plums

Cheese tart with plums

A combination of delicate ricotta, mascarpone and plums... Can one think of anything nicer for an autumn afternoon? At least not as far as I am concerned:-)















"Cheese tart with plums"

Dough:

- 1and 2/3 glass wheat flour
- 60 g sugar
- 150g butter, cold, diced 
- 1 egg
- 2 tbsp cream

Blend into dough and leave in the fridge for an hour. 

Filling:

- 250g mascarpone
- 300g ricotta
- 160g sugar
- 3 tbsp honey
- 3 eggs
- 0,5 kg large plums, stoned

Place the dough in a baking tin and bake in 180 C for ca. 20 minutes. Prepare the cheese filling while the dough cools down. 
Blend together the cheeses, sugar, and honey. Add the eggs and (optionally) 2 tbsp wheat flour. Spread the cheese mix on the tart, decorate with plums and bake for another 30 mins. 

Cheesy Leek Cakes

Easy and tasty cakes for breakfast... can be frozen too. Pop in the toaster and it will be ready!

















"Cheesy leek cakes"

- 250g self-raising flour
- 100g butter
-1 leek finally chopped
- 70 g cheddar grated
- 1 egg
- 2 tbsp milk or more if needed
- a pinch of chilli powder

Put the flour and chilli into a large bowl. Add a cold butter, lightly rub it and add the leek, a cheese,  the beaten egg and milk.
Prepare  a floured surface. Roll the dough and cut out circles.
Heat a frying pan and cook the cakes  till golden on each side.

Beef in a good sauce

Beef in a good sauce

I bought some beef for my youngest. Ecological one. I nearly fainted at the cashiers when he claimed not to like those healthy meats. After his declaration my dislike of the raw pieces reached its peak, especially that I am not a fan of meat myself. Sill, I found in my notes a beef sauce that was called by the master chef (Kurt? Ernest?) a base sauce. If this one is basic, then what does the special one look like.:-)











"Beef in a good sauce"

- 1/2 kilo of good beef, diced
- oil
- 2 shredded onions
- 2 cloves of garlic, chopped
- 3 peppers of different colours cut into strips
- fresh cucumber cut into strips
- 2 tomatoes, diced
- 1/3 jar of Dijon mustard
- 1 tbsp spirits
- 1/2 lemon
- 22% cream
- dill (optional)

Fry the beef briefly in a pan, put aside in a bowl. Heat the oil in the pan, add onions, garlic, peppers, and tomatoes. Cover.  After a while add the cucumber, mustard, spirits and juice of one lemon. Finally, pour in two cups of cream and dill. Put the meat in the sauce and braise. Really tasty!

"Power liqueur"

Bartletts are my favourite pears. Large, juicy, their juice running down your fingers. I used to love taking them to school as packed lunch, even if the risk of finding them squashed to a pulp was high...
It is just lovely to keep their flavour and aroma in a transparent bottle:-) Best soak them in spirits slightly diluted with water, but it is a bit too strong for me. I prefer to use pure vodka, possibly strengthened with spirits.













"Power liqueur"

- a few pears without stalks, but not peeled or seeded to make the aroma richer
- unflavoured vodka
- a vanilla stick cut in half
- sugar

Place the pears in a glass jar. Cover with alcohol up to 2 cm above the fruit. Add vanilla stick and close well. Leave in a warm, bright place for a few months, until spring if possible. Remove the alcohol and save it, mix the fruit with sugar and leave for two weeks and then mix the resulting juice with the alcohol you removed earlier. Filter into the bottles and wait till new pears ripen. It is worth it!
One more thing: cut the pears with a plastic or silver knife, this way they will not darken and your liqueur will retain a nice colour:-)

Simple yeast buns with cheese

Simple yeast buns with cheese

How to force a young person to eat some cheese, eggs, flour and some milk? The best way is to bake buns. Sunny, round, aromatic...he'll even take some to school without as much as a blinking of an eye. Pity I was left with the rest of them:)))

- 3 glasses wheat flour
- 1 glass milk
- 25g yeast
- 1 egg
- 4 tbsp sugar
- 1/4 butter, melted

Prepare the dough with warm milk, yeast, and 1 tbsp sugar. Place the remaining ingredients in a bowl or a mixer. Add the expanded dough, work till it does not glue to the hand. Then add butter and leave to rise.

The filling:

- 400 g minced cheese
- 1/2 glass sugar
- a few drops of vanilla flavour
- 2 eggs
- 1/4 soft butter

Whisk all together, preferably in a mixer. Roll the dough until 1 cm thick. Cut out circles, using a cup for example. Dimple each one and place some cheese in the middle with a spoon.
Place the buns in a baking tray lined with paper, wait for 20 minutes till they rise. Put into an oven preheated to 180 C and bake for ca. 20 minutes. 

Dessert raspberry cake

Dessert raspberry cake



Why "dessert"? Because it is best eaten warm and its consistence resembles pudding a bit... Theoretically other cakes are eaten at the end of a meal as well, but I am able to have them after, before, and sometimes if more and more rarely- instead:-)
By the way, instead of raspberries you may use blackberries or currants. 












"Raspberry cake"

- 3 eggs
- 1/3 glass brown or white sugar
- 1.5 glass milk
- 1/2 glass yogurt
- 1/2 glass wheat flour
- 1/2 kilo raspberries

Preheat the oven to 180-190 C. Line a small baking tray with baking paper. It is fairly important as the cake will be slightly liquid. 
Blend eggs wit sugar in a pot. In the other blend milk, yogurt, and flour. Add the fruit, stir. 
Pour the fruit mixture into the tin and pour the egg mix on top. Bake for circa 40 minutes with a fan so that the crust does not burn. 

Simplest plum cake

Simplest plum cake

I was down yesterday. Simply, humanly down. The world was all wrong, people bad, everything distorted. With the last spark of common sense I remembered the words of the Working Woman from "The 40year-old Guy" ( Polish cult film), that the best thing for troubles is plum cake. Naturally, in my state I was not up to making a yeast dough, so u took the easiest way out. Perhaps it was not as great as the yeast one, but after the first bite- it helped!
PS. And today, when the sun shines, it is a perfect combination!:-)








"Plum cake"

- 225 g flour
- 3 tsp baking powder
- 140 g sugar
- 90 g soft butter
- 1/2 glass of milk
- 1 egg
- canelle and sugar to sprinkle
- halved plums, with stones removed

Blend butter and sugar in the mixer, add the flour, baking powder, butter, milk, and the egg. 
Butter the tin well, pour in the dough. Smooth and decorate with plums skin  down. Sprinkle with sugar and cinnamon. Bake for 40 minutes in 180 C. You may sprinkle with almonds towards the end of baking. 

Apple liqueur

Apple liqueur



Yes, apples make for an excellent liqueur too. Not to mention the delicious seed liqueur, for which I've been collecting apple seeds for the past half year. Last autumn I prepared a fruit one and I have been enjoying this flavoured addition to coffee, or to any dessert, until today. The guests do not complain either:-)










"Apple liqueur"



- 1 kilo apples without stalks
- 1/2 litre vodka
- 1/2 litre brandy
- 1/4 litre spirits to boost taste (optional)
- 1/2 glass sugar and 3/4 glass water
- a stick of canella or two cloves, optional

Quarter the fruit or cut into smaller pieces, keep the seeds. Put them in a jar, add the different alcohols and leave, tightly closed, for about a month. You may add a canella stick. 
After a month dissolve sugar in boiling water, leave to cool and add to the apple and alcohol mixture. Wait for another month. 
Pour all into bottles and keep tightly closed for a few months. The longer the better. A good lesson of patience:-)

Potato and beans purée

Potato and beans purée



How to smuggle an unpopular yet healthy dish to the plates of my boys so that they don't notice? You need to hide it in another dish, of course. I've been grateful since long to inventors of mixers and other kitchen robots, which simplified all the tiresome actions (which, by the way, used to integrate people forced to do them, such as creaming the eggs the traditional way;-) into pressing one button. But what was I going to write about?
Oh yes, how to hide beans in potatoes;-)











"Potato and beans purée"



- 1/2 kilo potatoes
- 250 g white canned beans
- 1 finely chopped onion
- 1 large garlic clove
- salt and pepper
- good olive oil

Boil the potatoes, without removing skin, until soft. Peel, add the beans. In the meantime fry onions and garlic in olive oil. Mix all together, add salt and pepper to taste. Serve hot as a side dish or on its own, for dinner for example. 

Pear tart

Pear tart

My piano teacher told me to learn only left hand for revolutionary étude by heart. Left ONLY. That's worse than rote learning for three hands! Boring. Everything repeats with only small modifications and I am supposed to remember where. With the right dynamic, of course. So I prepared Bach. Apparently each lesson is to begin with Bach, like in this song;-)
I needed to get rid of this first impression so I baked a pear tart. It will help the lesson start smoothly, I hope:-)









"Pear and yogurt tart"

- 4 peeled pears, cut in halves and deseeded
- juice of one lemon
- 100 g sugar
- 2 tbsp butter

- 230 g wheat flour
- 1 tsp baking powder
- 1 tsp powdered chilli
- 2 eggs
- 130 ml thick yogurt
- 140 g butter
- 150 g sugar
- vanilla flavour

Sprinkle the pears with lemon juice and cook in a pot with 2 tbsp of butter and 100 g sugar for circa 15 minutes. 
Mix butter and sugar until smooth, add eggs, the other dry ingredients, flavour and yogurt. 

Leave the pears to cool down, put in a buttered tin, pour in the rest of the caramel. Place the dough on top and put in a preheated oven. Bake for circa 50 minutes in 180-190 C. 

Multicoloured semolina

Multicoloured semolina

My sons look down on me. In the physical sense of course... although who knows what they're thinking.  Perhaps the taller the wiser? Lets let life itself verify it;-) Still, both of them come to me sometimes asking to cook semolina for them. Seems easy enough. Yet what are the perfect proportions?












"Multicoloured semolina"


Semolina

- 1/2 litre milk
- 4.5 tbsp semolina 
- a pinch of salt
- tsp butter

To colour:
- yolk
- red fruit juice
- cacao

Start heating the milk, put semolina stirring continuously to avoid clusters and salt lightly. When semolina starts getting thick add a table spoon of butter to give it velvety flavour. 

Yellow: take off the heat and add yolk stirring energetically to avoid clusters. 

Brown: add cocoa and stir

Pink: pour in some juice and stir. 

Seems so easy yet so much fun. I fed all my small eater cousins with such mixtures. I was only praying they would not ask for blue;-)

Pancakes with ricotta and courgette

Pancakes with ricotta and courgette

Oh, I know that I am repeating myself. Privilege of old age;-) It is so nice though, when friends drop in for dinner! I wanted to prepare something relatively light so that they have room for the cake at dessert.  I went along vegetarian path, which turned out a good choice. Not only the cake was appreciated, a small glass of lavender liqueur was too. It made a huge impression. So much so that I am not sure anyone will ask for it again;-)))










"Pancakes with ricotta"

- 300 g flour
- 1/2litre milk
- 3 eggs
- a few chopped mint leaves
- some chopped parsley

- 350g  courgette cut in quarters along the length and sliced
- circa 400g ricotta
- 50g almond flakes
- salt, pepper
- 1 glass full cream
- grated cheese to sprinkle

Beat the dough together with the herbs. Leave to rest for half an hour. Fry fairly thin pancakes. On a separate frying pan fry the courgettes in butter, add ricotta and almonds, then salt and pepper to taste.

Place some filling on each pancake and form triangles. Put in a greased container, pour the cream on top and sprinkle with grated cheese.  Bake all in an oven for 20 minutes and serve hot.

Chickpea soup

Chickpea soup

Funny how chickpea disappeared from our tables. When I serve it, everyone asks me what it is. I left one pea for demonstration purposes, what makes everybody laugh. The pea changes hands and is subject to careful analysis. ( It looks like a dry pea with a small tail). And? Still no one knows what it is. To tell the truth, I wouldn't either were it not for Anita's contagious passion for hummus.









"Chickpea soup"

- 1 glass chickpeas
- 2 litres water
- salt, pepper
- 1 branch of thyme, or better two
- 4 garlic cloves
- a jar of tomato purée

Soak the chickpeas in a pot of water during the night. Then cook until soft with 2 garlic cloves and a twig of thyme for nearly an hour. Take out the thyme and garlic together with a few whole peas for decoration later. Mix until smooth. In a small pan heat two tbsp olive oil, add two chopped cloves of garlic and a fresh thyme twig. Fry briefly and add tomato purée. Stir quickly as it tends to squirt! Take out the thyme and add the tomato pulp to the pot with pureed chickpea.
Serve with small pasta, then it is filling and tastes wonderful. Those on a diet may eat it without the pasta, decorated with a few entire peas and a basil leaf.