Apple strudel

There are mornings when I am craving for a sweet breakfast to my hot black coffee. Doesn’t it happen to you too?

If I am not working on the very early morning shift, which starts at 7.00am, I call myself lucky and I have plenty of time to prepare one of my favourite sweet breakfasts. Of course this is not only a breakfast but a dessert itself.

Ingredients for 10-12 strudels

  • 1 package butter puff pastry
  • 5 medium apples
  • 1 lemon
  • 1 1/2 cup brown sugar
  • 1/2 tsp Cinnamon powder
  • poppy seeds ( optional )

Take the pie dough out from freezer with two hours before using it or leave it in the fridge overnight.

Peel and cut the apples in small pieces and put them in a pot with sugar, cinnamon and lemon juice.

Simmer on low heat for about 45-60 minutes, stirring occasionally.

If there is left too much liquid, drain the mixture and let it cool down.

Preheat the oven to 375F.

Unroll one pie dough directly in the tin with the cooking sheet that was provided. Place 5-6 tablespoons of apple mixture over the dough. Roll it up and drizzle with poppy seeds. Repeat the procedure with the second dough.

Bake them for about 15-20 minutes until golden brown. Let them cool down, cut them in pieces and enjoy them.

As usual, I was craving them too bad so I had a bite right away … yummy!!!

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Cocoa-peanut butter swirl muffins

One day, I had some special guest but not too much time to bake a cake so I wanted to make some special muffins. Looking through my cooking books I find this Peanut butter swirl muffins and I could not move farther: I had to try them !!!  … and I decided to share them with you because they are really amazing !

I simply love this muffins and I find them different with a nutty flavor  and very moist  … in a simple word: delicious !!!

Ingredients ( 12 muffins )

1/2 cup grape seeds oil or canola oil
2 cups all purpose or whole wheat flour (used 1 cup all purpose and 1 cup whole wheat)
2/3 cup brown sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream or Greek yogurt
2 large eggs
2 tsp vanilla extract

For peanut butter swirl
1/2  cup natural crunchy peanut butter (you can use creamy if you like so)
2 tbsp butter, softened
1 tbsp milk (used low fat)
1/2 cup powdered sugar

Let`s do it

Preheat the oven to 375 F.

Line a 12 muffin cups tin with paper liners.

Sift the flour, cocoa, baking powder, baking soda, and salt, together into a large bowl.

In a separate bowl, whisk eggs with oil and sugar until creamy. Add sour cream and vanilla . Gradually stir the flour mixture into the egg mixture, mixing just until combined.

Divide the batter evenly among the prepared pans.

In a small  bowl, beat the butter and peanut butter together until smooth. Add the milk and powdered sugar and beat until smooth. Drop a spoonful of peanut butter mixture on top of each muffin and swirl it in with a paring knife.

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 5 minutes in the pan before removing each muffin to a wire rack to cool completely. (If you resist not to try one right away :)).

Teryiaki chicken breast with basmati rice and broccoli (2 )

A few weeks ago I promised I was going to write the second version for Teryiaki Chicken breast. Finally I got a chance to keep my promise.

As I said in first in my version of Teryiaki Chicken breast, the  marinade I am using it is not a classic one  but I try to discover one that is on my taste but most important on my better half taste : no too much sugar or salt and no flour !!!

Ingredients ( 6 servings )

  • 3 chicken breast ( boneless, skinless )
  • teryiaki sauce
  • soy sauce
  • barbecue sauce
  • salsa sauce
  • extra virgin olive oil
  • 1 lemon
  • 1 tbsp honey
  • 1 cup basmati rice
  • 1 head broccoli

Marinate the chicken piece at least for two hours before cooking.

In a large bowl mix together: teryiaki sauce, soy sauce, barbecue sauce, 1 tbsp olive oil and lemon juice.  Cut each chicken breast in half and then in big pieces. Add the pieces to the marinade. Cover and refrigerate for at least 2 hours.

Heat some olive oil in a large pan and add the chicken pieces and cook them for about 8-10 minutes on low heat. Add the marinade and cook for 10 more minutes or until the chicken is soft and tender.

Cook one cup of basmati rice in 3 cups of water. When done add 3-5 tbsp of salsa sauce and give them a gently stir.

Brake the broccoli in small florets and boil  them for about 5 minutes.

Bon Appetite !

Mushroom spaghettoni

 

Have you ever been in the situation to have only 30 minutes for preparing a decent dinner? I bet you did. I was there several times :).

I don’t know what saved you from the “situation” but for me  one of the easy/quick – 30 minutes dinner is a variation of pasta and tomato sauce; of course with a vegetable addition, if on hand : mushrooms, artichoke, asparagus, capers, olives …whatever you like  or have on cupboard.

So, this time I had : spaghettoni, mushroom-tomato sauce, fresh mushrooms !

Ingredients ( 3 servings )

  • 1 package spaghettoni (they were called like that on the package – of course you can use any spaghetti or other pasta)
  • 220 g white fresh mushrooms
  • 1 cup tomato crushed
  • 1 jar portobello  mushroom sauce
  • 2-3 garlic cloves
  • 1 tbsp dried oregano
  • extra virgin olive oil
  • salt and black pepper to taste

 

Prepare the pasta after package information.

Mean time peal and cut the garlic. Wash and cut the mushroom ( as small or big you like them )

Drain the pasta and wash it in cool water.

In a large pan heat 3 tbsp of olive oil. Add the garlic and mushrooms and cook for about 5 minutes. Add the mushroom tomato sauce, crashed tomato and turn down the heat to low.

Season with salt and pepper and dried oregano and cook for 5 more minutes. Add the pasta and lightly toss them together.

Serve right away with fresh parmesan cheese on top… (this time I had to skip it because I didn’t have any at home 🙂 )

Bon Appetite !

 

 

 

 

Blackberry Pockets

Another blackberry recipe is on the role today … Well I wish I’ll have all the credits but the dough I haven’t done it myself but I bought it. It’s a very good choice and I will gladly recommend it.

Ingredients ( for 9 pockets )

  • 1 package butter puff pastry
  • 3 medium apples
  • 2 cups blackberries
  • 1 lemon
  • 1 ( 1.5 ) cup brown sugar
  • poppy seeds ( optional )

Take the pie dough out from freezer with two hours before using it or leave it in the fridge overnight.

Peel and cut the apples in small pieces. Wash and drain the blackberries.

Put them together in a pot. Add sugar and lemon juice and let them simmer on low heat for about 45-60 minutes, stirring occasionally.

Drain the mixture and let it cool down, but keep the syrup. You have so many choices to use it : over ice cream or you can make a natural juice.

Preheat the oven to 375F.

Unroll one pie dough directly in the tin with the cooking sheet that was provided. Place 9 tablespoons of berry mixture over the dough. Cover with the second sheet and form 9 pockets.

Sprinkle with poppy seeds and bake it for about 15-20 minutes until golden brown. Let them cool down and enjoy them.

As usual, I was craving them too bad so I had a bite right away … yummy !!!

Bon Appetite !

Yougurt Bluebery Muffins

Yogurt Blackberry Muffins

Yes, you might say: no muffins, not again. Still having dear guest over to Sunday lunch I thought the lunch won’t be complete without a dessert. Even dough there were delicious dishes on the table we really tried to leave some room for dessert. Why this recipe? Well because my better half was in a very “blackberry” mood and came home with 10 pints of blackberries.  He said “maybe you want to make a pie or something sweet for the Sunday lunch”. Hm … like I wouldn’t have enough ideas …. 🙂

But let’s start the muffins ….

Ingredients (for a dozen)

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¼ tsp salt
  • Lemon zest from a big lemon
  • 2 eggs
  • ½ cup of grape seeds oil
  • ¾ cup of brown sugar
  • 1 tbsp natural vanilla extract
  • 1 cup Greek style yogurt
  • 12 large blackberries

Preheat the oven to 350F. Grease and set with paper a muffin thin. Set aside.

In a large bowl mix together the first 5 ingredients.

In another bowl mix the eggs with oil with a whisk until creamy. For about 2-3 minutes. Add the sugar and vanilla extract and whisk for 2 more minutes and then add the yogurt and mix until well incorporated.

Gradually add the flour mixture to the egg mixture and stir just until well combined.

With scoop fill the muffin tray but not more than 3/4. Put a blackberry in the middle of each muffin and bake them for about 20-25 minutes.

Let them in the thin for about 5-10 minutes and then transfer them on a cooling rack.

You will hardly resist not biting one. I could not resist as you can see in the picture. 🙂

Enjoy!

Bon Appetite !

Fruity breakfast

Sometimes we feel like having a very light breakfast. This impulse came probably because every day I was watching pomelo fruit to go yellow so we can try it on.

Yes, I know we should have a good and healthy breakfast and also I know they say it should be the most important meal of the day and still, sometimes I think we have to listen to our body …

Today’s breakfast is very simple : pomelo and kiwi and grapes and clementines …

Would you like something like that ?!?

I hope you do …

Bon Appetite !

Avocado salad to boost your breakfast …

I love to eat avocado for breakfast … easy to make, delicious and you feel full for a few hours … but not at least because , like all my dishes I love colors on my plate and it’s so easy to  create them with tomatoes and avocado …and some berries … such an indulgence ….

Ingredients ( 4 servings )

  • 2 small avocados cut in small pieces
  • 2 medium tomatoes cut in small pieces
  • 1/4 red onion cut in small stripes
  • lemon juice ( from 1 lemon)
  • 1 tbsp grape seeds oil
  • 4-5 rings of marinated chili
  • Salt and black pepper ( optional ) to taste

Mix all the dry ingredients in a medium bowl and drizzle the wet ingredients. Season the salad with salt and black pepper.

Ready to enjoy it !!!

Bon Appetite !

Poppyseed sour cream muffins :)

Last week I have made this amazing lemony and delicious muffins.

Friday morning, before work, I decided to make some muffins but I had no time to go to the grocery store so I opened the counter, looking to see what ingredients I have,when I saw the poppy seeds.

Decision made. Poppy seeds muffins it will be. I have done this version before but I never saved the recipe I used, so this time I had to look for a recipe again. I found one that sounded perfect for me because I had everything I needed right here at home.  My inspiration this time came from the Chatelaine Magazine (  on line )

Ingredients

  • 1/2 cup unsalted butter ( I used 1/2 cup of grape seeds oil )
  • 2 cups all-purpose flour
  • 1/3 cup poppy seeds
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 lemons
  • 1 cup granulated sugar ( I used 1 cup of brown sugar )
  • 2 eggs
  • 1 cup regular sour cream
  • 1/2 tsp lemon or vanilla extract ( I used lemon extract )

Let”s do it

Preheat the oven to 400F. Lightly oil a 12-cup muffin tin or line it with paper cups. In a medium bowl, stir flour with poppy seeds, baking powder, baking soda and salt. Grate peel from lemons into flour mixture and stir until well mix. Squeeze the 2 lemons into a small bowl and set aside.

In a large bowl, whisk together sugar with eggs until well mixed. Add the oil and mix until creamy. Then stir in sour cream, lemon juice and lemon extract until well mixed. Stir in flour mixture just until mixed. Divide the batter between muffin cups.

Bake them in the preheated oven for about 18 to 20 minutes. Remove pan to a cooling rack. After 5 minutes, turn out muffins and enjoy them.:)

Bon Appetite !!!