Good bye 2018 … Welcome 2019 !

2018 was an eventful year, but that was not the reason for my absence. Somewhere along the way, the drive that once fueled my desire, my passion for cooking dwindled until months had gone by without me realizing it.

Some major personal breakthroughs in 2018: (Not in a chronological order) the best thing that happened was that I found a “cure” for my digestive problems. Looking back, I realize that this was the turning point for me. Little by little, my passion for cooking returned and I found myself thinking of what recipes I could try my hand at again, and most importantly, what the next post could be. Additionally, I changed my department under the same company at work. I am very happy with my decision. I had the chance to learn new things and to meet a bunch of new, wonderful people. And last but not least, we have also decided it’s time for us to buy a condo and move to a new location. Like I said, it’s been a busy year.

All I can say looking back at 2018, is that I am so grateful to have such a wonderful family, including my two furry boys, Sherlock & Steve, of course :); I am so grateful for my friends and coworkers and not at least for being able to improve my health.

Do I have a list of resolutions ? Not really. But I have a few ideas I would love to stick with and achieve in 2019:

  1. to read more: I decided a book a month;
  2. to knit/crochet more: at least on little thing a month;
  3. Socialize more. As my daughter says YOLO.
  4. Blog more; a post a month (at least).

I am pretty sure most of you have a say that whatever we do the first day of a new year, we will do it through the year. So what better way to start the new year with than a platter with grilled cheese and ham sandwiches.

What cheese and ham did I use? Soft goat cheese, Old Cheddar cheese, Parmigiano Reggiano, Brie and Camembert cheese along with Black Forest Ham. Who doesn’t want to eat cheese all year round?

Happy New Year 2019!!!

Ham and cheese sandwich ready for the pan

Ham and Cheese sandwiches in the pan
Getting the platter ready
Grilled ham and cheese platter for the first 2019 breakfast
Am I going to get a sandwich or not ?!?

Bon Appetite!
and
Happy New Year 2019 !!!
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Chocolate cake with cheese balls

I made this cake last year for Victoria Day. I decided not to post it as I wasn’t completely happy with the pictures I took. However, this recipe is too delicious not to share!

One day I will be making it again and hopefully we can see a section as well 😉

Ingredients for the almond cheese balls 

  • 250 g ricotta cheese
  • 50 g almond ground
  • 2 tbsp sugar
  • 2 egg yolk
  • 1 tsp pure almond extract

Ingredients for the cake:

  • 5 eggs
  • 6 tbsp brown sugar
  • 50 g semisweet dark chocolate
  • 3/4 cup all purpose flour
  • 1/2 cup almond ground
  • 1 tsp baking powder
  • 1 tsp pure almond extract

Ingredients for the chocolate glaze:

  • 100 gr semisweet dark chocolate
  • 2 tbsp butter
  • 100 ml milk
  • 1-2 tbsp sugar

Decoration: 

  • 100 gr almond slices

 

Preheat the oven to 375 F.

Melt the dark chocolate using bain marie technique. Set aside and let it cool.

Using an electric mixer, mix together the  ingredients for the cheese balls. Form the cheese balls, about a  chestnut size. Place them in a prepared cake form lined with baking paper.

Mix together the eggs and sugar until creamy and double in volume.  Add the chocolate, almond extract, flour,baking powder and almond ground . Mix well until all ingredients are incorporated. Do not over mix.

 

Pour the cake mixture over the cheese balls. Bake for about 30 minutes.

In a non stick skillet brown a little bit the almond slices.

In a pan add the milk, butter and sugar. Brake the chocolate into pieces and add it to the pan. Mix well until smooth. Pour over the cake and decorate with almonds slices.

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Enjoy 🙂

 

 

Broccoli cheese casserole

Recently I found a very interesting culinary blog called : simplyrecipes.com. I loved the recipes, the explanations and not at least the pictures, even though I would love to see more pictures.:)Digging and saving a lot of recipes to my bookmark I decided to try: Broccoli cheese casserole.

Checking into my fridge I realize I do have everything I need : broccoli, cheese, eggs… so nothing could stop me to try it 🙂

Ingredients:

I am going to write all the ingredients from the recipe that inspire me but I made some changes or skipped some steps.

  • 2 bunches broccoli,
  • 2 strips of thick-cut bacon, cut crosswise into 1/4-inch wide strips ( I skip this step … I haven’t use bacon )
  • 1/3 cup all-purpose flour ( I haven’t used flour either )
  • 5 eggs, beaten
  • 1/2 cup  sour cream ( I used 3% yogurt )
  • 1/2 cup whole milk
  • 1/2  tsp of black pepper
  • 1/2 tsp salt
  • 2 tsp Dijon mustard
  • 250 g cheddar cheese, grated : I used a mix of cheese : cheddar, Monterey Jack, mozzarella and  parmesan

But with al the changes and skipping steps the cheese broccoli turn out amazing.

Before oven:

After oven:

On the plate:

Bon Appetite !!!

PS. Thanks Elise for posting this and ispire me !

Sunday morning sandwich

Avocado, cheese, whole wheat bread …. sounds like a perfect Sunday morning breakfast !!! Simple, quick, healthy and not at last yummy !!!

What did I use for 1 serving:

  • 2 slices whole wheat bread
  • 2 tbsp feta cheese ( shredded feta )
  • 2 tbsp cheddar mix ( shredded )
  • 2 tbsp guacamole

Of course you can use your imagination or preferences …. 🙂

Bon Appetite !!!

Eggplant pizzette ( second version )

“‘Eggplant pizzette” —  it was love at first sight when I discovered this dish  … easy to make, not bad when thinking about calories, you eat 3-4 of those is like you lunch is done !!!

A different versions this is eggplant pizzette can be : Eggplant – Asparagus Pizzette

Ingredients ( 3 servings)

1 large eggplant

1 tomato

1/4 bunch fresh asparagus

mix of 4  grated cheeses

salt, pepper, dried or fresh basil

extra virgin olive oil

Let’s get started:

Wash the eggplant and tomato and cut them in round pieces.

Wash and cut the asparagus

Oil a tray with extra virgin olive oil and place the eggplant pieces on the tray.  Drizzle them with olive oil, salt and black pepper. Add the tomatoes, asparagus  and the cheese mix.

Bake them for about 20 minutes or until a nice brown crust was formed.

Bon Appetite !!!