This is a lovely appetizer (starter) for all the fans of fresh and creamy goat cheese and its specific tanginess. The combination with the slightly fried prosciutto is just wonderful and you get an elegant starter for any guests with only two ingredients and 10 minutes max. :)
Honestly, this is lately our favorite thing and not matter how full I already am, just seeing these images is getting the better of me and an epic appetite for goat cheese with prosciutto is taking over :)
Last year: Another kind of bun in the oven and no cooking due to morning sickness :).
A quick breakfast you'll love. Thick and fluffy American-style pancakes, with mashed banana in the batter, drizzled with agave syrup and sprinkled with almond flakes. Crunchy and soft and not too sweet. Perfect for a sunny morning to get your in a good mood before you go about your business :)
Last year: A different kind of bun in the oven (and no cooking for a while) :)
With the modern hectic schedule the brunch has gained a lot of ground as an alternative meal option. Comprising breakfast and lunch (hence the name) in an delicious and consistent but snack-based meal, the brunch must also come with Mimosa cocktails as a lovely way to start the day :)
The cocktails (invented in Paris sometime in 1925) are dead-easy to make: just mix champagne with fresh orange juice in equal amounts and serve it in champagne flute glasses.
P.S: Here, we had them with lovely fresh-baked breakfast croissants with a Gouda cheese crust :)
Last year: another kind of bun in the oven (and no cooking for a while) :)
Easy to make breakfast croissants for a lovely brunch. There's nothing like the taste of home-made yeast-based dough freshly baked. And when that's topped with a cheese crust things just couldn't get any better.
As you can see, we had them with a pair of Mimosa cocktails, part of any good brunch :)
Recipe adapted from here.
Last year: another kind of bun in the oven (and no cooking for a while). :)
Baked tomatoes with cheese and herbs crust. Warm slices of oven-baked baguette generously slathered with herb and garlic butter before baking. Simple and so good.
P.S: Inspired from this dish here. If you like one, you'll surely like the other one too.
Last year: no cooking due to morning sickness (another kind of bun in the oven). :)
To be honest, this Puerto Rican traditional soup isn't that exotic to us, given the fact that except for the sweet potato it's almost exactly like a good old Romanian chicken soup that everyone in our country ate often. And except the fact that the soup pasta we use is more like broken vermicelli than the longer and thicker spaghetti used here. But the fact that it tasted common to us does not mean it wasn't delicious. We realized how similar to our childhood soup this was the moment we saw the recipe; and it was even more of a reason to make it. We still labeled it as Puerto Rican because we followed the recipe exactly and because our "world kitchen" gallery strives to collect as many ethnic dishes as possible, but all in all it tasted like home to us :). Enjoy.
Recipe source: Saveur.
Last year: another kind of bun in the oven (and taking a break from cooking due to morning sickness).
This is the most common traditional dish found in restaurants in this area of Germany (close to France) and also a bit deep into France near the border, all over the Alsace region that stretches in both countries.. Obviously, in German it's called Flammkuchen and in French it's called Tarte flambée We had it both in restaurants around here and in Strassbourg as well. It comes with various toppings, but this is the Alsacian original: with onions and with little bits of shinken-wurfel (or speck wurfel in a more fat version) (bacon cubes) (or lardons in French).
Not very complicated to make, with a dough different from pizza dough (so don't try to cheat using pizza dough) and a delicious result.
Enjoy :)
Last year: taking a break from cooking due to morning sickness :)
First of all, apologies for the blurred picture. Tech issues. Don't ask :).
Second of all, if, like us, you're a fan of Crème brûlée (creamy custard French dessert with a cruncgy caramel burnt topping), why not try it in its topless (yes we're aware of how that sounds :D ) and mint-flavored version? It's as delicious as any custard dessert ready made in supermarkets, only healthier and fresher.
Enjoy.
Last year: pregnancy-induced break from cooking. :)
Creamy spaghetti with a strong dill taste, curled up into little nests filled with red caviar. :)
The image speaks for itself so I shall delay no further. Enjoy.
Last year: no cooking except another kind of bun in the oven :)
A soup perfect for summer and that wears the flavors of Caprese. I imagined it and day-dreamed of it for two weeks before I got the chance to make it. The result was every bit up to the high expectations I had while fantasying about it. Pretty light and quite fast to make. All you need is a soup pot and a sandwich maker (and, optionally, a hand-held blender to puree the soup after it's done). :) Enjoy.
Last year: no cooking due to morning sickness (another kind of bun in the oven).
