Crepes with Ricotta & orange juice

Recipes by chefkreso

Crepe is a French word for a pancake, and since I was a kid, the meaning of pancakes here in Croatia was a thin one with strawberry jam or Nutella spread. Later by watching TV shows and movies the thick American pancake was introduced to me, but I always loved those thin ones a bit more.

So I’ll be talking about crepes in this recipe and an interesting fact is that the first ones made were made from buckwheat, while the white flour crepes were prepared later in history due to high price of white flour compared to buckwheat. Even though it’s not February 2nd or Jour des crêpes – famous French holiday when you eat crepes, I prepare them every now and then, and it wasn’t long since I posted the delicious Mille crepe blueberry cake recipe (you can check it out below).

Mille crepe blueberry cakeMille crepe blueberry cake

The Ricotta…

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Asparagus pasta (Vegetarian)

Recipes by chefkreso

Since I made this dish for my family, probably months ago, I just couldn’t wait to post the recipe. Asparagus is a vegetable so rich in flavour and couldn’t think of a recipe where I don’t like it. It was probably faith, but the day I cooked this dish, a friend of mine brought me some fresh horseradish. Usually I’m not a big fan of horseradish, but this one was a perfect addition to the dish I was preparing. Turns out you can match horseradish and asparagus with some Parmesan cheese and get a delicious dinner in no time!

Asparagus pasta_2

So far I’ve shared a good number of pasta recipes, but this one is still one of my favourite, since it asks for just a few ingredients, takes practically no time to make and it is so rich in flavour! Some of my previous pasta recipes are next:

beef-stew Beef stew

grilled-chicken-breast-and-orecchiette-wuth-cabbage Grilled…

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Potato Salad

The Pantry Portfolio

summer cold potato salad greek yogurtHappy Summer Solstice and three cheers for outdoor BBQ season!  Here in our household we eat dinner outside about 3-4 times per week as the evening air is relaxing and soothing (particularly due to the fact that we don’t have central air).   As I’ve been cooking for these meals I recently realized that I’ve never actually made potato salad. Never! (Despite the fact that it is typically the first thing I put onto my plate when others are hosting).  I’ve recently been so wrapped up in experimentation that I’ve overlooked some classics.  So – I decided that needed to change and I needed a simple potato salad in my toolbox (and here in my growing Pantry Portfolio) that I could whip up for any BBQ gathering.  

When making simple classic dishes I love starting with reliable cookbooks, and so I went to my Mom’s standby – The Silver Palate…

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Pumpkin Fruit Cake

Big Sister Blogs - Maria Parenti

I’m not a fruit cake lover, bP1090759ut Mum’s Pumpkin Fruit Cake is an exception. It’s a light cake, easy on the palate and one that I go back for seconds and thirds. Also, I’m not a fan of sultanas by themselves, but in this cake it adds a light sweetness which adds to the cake’s moistness. Mum uses homegrown organic pumpkins and eggs which adds to the rich yellowness.

It’s easy to slice and just as delicious when pulled out of the freezer and defrosted overnight. It is a great emergency cake in the freezer for morning teas, school lunch boxes etc.,

P1090744P1090736

Ingredients

  • 1 cup raw sugar (or castor sugar)
  • 250g butter
  • 2 eggs
  • 1 cup cold cooked, mashed pumpkin
  • 375g sultana (or mixed fruit)
  • 2 cups SR flour
  • ½ teaspoon vanilla essence

Method

  1. Beat sugar and butter, until creamy
  2. Add eggs and mix
  3. Add pumpkin and mix
  4. Add…

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Kolokithopita (courgette pie)

Ten More Bites

Kolokithopita (Greek courgette pie)

I haven’t made kolokithopita in years. This satisfying combination of courgettes, feta cheese and phyllo pastry was a regular summer visitor when I used to grow courgettes – along with pasta alle zucchini and chocolate chip zucchini bread.

Last week my younger daughter announced that she was going vegetarian for a month. I’m very happy to support her with this ambition – we eat plenty of vegetarian meals already, and when I do cook meat it is seldom the main event, so it hasn’t made much difference to what I serve her for dinner.

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Spinach Salad with Pan Seared Chicken Breast

Heathers' Fresh Cooking

Not too taxing in the cooking department and still tastes great.   There are lots of ways to dress this, but honestly, a simple drizzle of good olive oil is really all you need.  This is on the lighter side, but still satisfying.

This serves 2 as a main course.

Spinach Salad

For the Salad

2 bunches spinach,  washed well, dried,  & larger leaves torn and tough stems removed

small handful of arugula, torn (optional, but highly recommended!)

2 hard boiled eggs, quartered

2 tomatoes, quartered

2 radishes, quartered or sliced

1 green onion, white and green parts thinly sliced

3 – 4 white mushrooms, sliced

Chopped preserved lemon for garnish (optional)

2 Tablespoons Olive oil

The Chicken

1 Tablespoon canola oil

2 boneless, skinless chicken breasts

juice of half a lemon

salt

pepper

Heat oil in frying pan, over high heat until oil is shiny.  Season chicken with salt and pepper and add…

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