Delicious cherry tomato and feta pasta

   I found out about this recipe from my brother. Apparently it was such a big hit in Finland that ALL the supermarkets went out of feta for a while. Can you believe it? I now can! I had NO IDEA a 2 ingredient pasta could be SO delicious! And it's sooooo easy to make it's almost embarassing! :)))) Are you ready? Let's go!

Ingredients for 3 servings:

- 400 g feta (Instead, if you live in Romania, Cluj, I recommend Telemea from Bonas - nothing compares to it! I tried the recipe again using Napolact Telemea and Creamy Cheese from President but it's not the same)

- 250g cherry tomatoes 

- olive or sunflower oil

- dried oregano and basil

- 300g Tagliatelle pasta

*Optional: fresh basil for serving

Steps:

1. Cut the feta/telemea into slices and put it in a baking tray with the cherry tomatoes. Add some oil on top, then sprinkle dried oregano and basil. 

2. Bake at 200°C for 30 min tops.

3. Boil the pasta.

3. When ready (the feta/telemea has to have melted and the tomatoes look baked too), mix the feta/telemea and tomatoes into a sauce using a wooden spoon OR blend it with the blender.

4. Add the sauce on the pasta and mix. 

OPTIONAL: Add basil on top. 

Et voila! Bon appetit! One of the most addictive dishes you've ever tried! :D

 

Plum jam brownie muffins

 

You know that moment when you scroll aimlessly on Instagram and you suddenly see a recipe that leaves your mouth watering and you know you have all the ingredients at home? That happened to me with this recipe I found on Corina Ureche's Instagram account. It was originally posted as a brownie recipe, but since I decided to half the recipe I realized it would look better in the shape of muffins and I really like the result! It's such an easy and great looking recipe! You must try it! :)

Ingredients for 6 muffins:

- 100g dark chocolate

- 50g butter, diced

- 2 eggs

- 60g whole wheat flour

- 45g (brown) sugar

- plum jam

Steps:

1. Break the chocolate into pieces and melt it on low heat in Bain Marie (Double boiler), stirring often. Add the diced butter.  Let it cool down.

2. Mix the sugar and eggs on high speed for a few minutes.

3. Add the chocolate and butter mix.

4. Add the flour and mix everything.

5. Preheat the oven at 180°C. 

6. Pour the dough into the muffin papers in the muffin tray.

7. Level and put some teaspoons of jam on top. Mix lightly enough to add a little sweetness to the dough.

8. Bake for 18 minutes (maximum). Bon appetit! :)

Nanaimo Bar

 

   Nanaimo Bar is a typical Canadian dessert that comes from the town with the same name. It's usually quite sweet, but reaaaally delicious! I decided to make it after presenting it as a typical dish for Christmas to my kids at the kindergarten. 

   Yeah, I know, it took me 2 months to actually get to making it, but hey, I did! :D And I really liked the result, too! 

   Being a non-bake dessert, it's very easy to make and I think anybody could do it, really! :D I stopped at a recipe with very high rating I found on Google (here's the link) and I halfed the recipe so that we could eat it in due time ^_^

Ingredients for about 15 pieces - 1/2 original recipe (depending on how big you cut them):

Bottom Layer:

- 55g unsalted butter, diced 

- 25g granulated sugar

- 15g unsweetened cocoa powder

- a pinch of salt

- 1 medium egg, lightly beaten

- 90g graham cracker crumbs 

- 38g walnuts (or almonds), finely chopped

- 40g shredded coconut

Filling

- 55g unsalted butter, softened

- 1-2 Tbsp heavy cream

- 2  Tbsp powdered milk and 1/2 tsp vanilla essence

- 100g powdered sugar

Top Layer

- 55g semi-sweet chocolate, chopped

- 1 Tbsp unsalted butter

Steps:

1. Line a small baking tray with parchment paper and set aside.

2. For the first layer: Melt butter in large heat proof bowl set over a saucepan of simmering water set over medium-low heat.

3. Remove from heat, add in sugar, cocoa powder and salt and whisk until well combined. While whisking vigorously, very slowly pour in beaten egg in a thin stream.

4. Return mixture to heat and cook until mixture has just thickened.

5. Remove from heat and add in graham cracker crumbs, coconut, and almonds and toss until evenly coated.

6. Press mixture into prepared baking dish. (It's better to fill only half of a baking tray if you notice the layer would otherwise be super thin.) Chill while preparing the filling, bottom layer shouldn't be warm when adding the custard frosting layer.

7. For the second layer: add the powdered milk and the heavy cream to the bowl of an electric stand mixer. Whisk vigorously to dissolve powdered milk. Add in butter, powdered sugar and vanilla, set mixer with paddle attachment and beat mixture until very light and fluffy.

8. Spread mixture into an even layer over bottom layer. Chill preferably in the freezer while melting chocolate (otherwise the warm chocolate can melt this layer).

9. For the third layer: Melt semi-sweet chocolate along with butter in a heat proof bowl, set over a pot of simmering water until smooth.

10. Spread mixture into an even layer over filling layer (spread quickly before chocolate begins to set). Chill until chocolate has set.

11. Cut into squares (tip for best appearance, cut squares from side to side rather than cutting downward). Store in an airtight container in refrigerator, bring to room temperature before serving. Bon appetit!