Linzer cookies with plum jam

   I wonder how you choose the recipes that intrigue you the most and make you say "Yes! I want to try this!" In my case, it's very easy. Do they have my favorite ingredients? Check! I don't even care very much how easy or difficult the recipe is, if the picture looks promising, I'll definitely try it! :D This is also the case with this recipe from Teo's Kitchen. 

    I noticed that ever since I'm pregnant I have a soft spot for plum jam and I want to try lots of recipes with it:)) This dessert is definitely worth it! I have to warn you though: while making the dough is not difficult at all (although beware of its consistency, I had to add more flour afterwards), making the cookies and putting them together was a long, tedious process because the upper cookie has a "window" and the nuts on top have to only go on the edge of the cookie, not cover the jam. Mmmmyeah, if you want to make this recipe make sure you don't have anything else planned for the day and just take it slow and enjoy the process :) You'll surely enjoy the result, too! ;)

Ingredients for about 20 cookies:

- 200g flour (you might need more if the dough ends up too soft like mine)⠀

- 100g powdered sugar ⠀

- 1 teaspoon vanilla essence⠀

- 100g almond flour ⠀

- 150g soft butter (room temperature) ⠀

- 2 eggs (1 whole egg + 1 egg yolk) ⠀

- a pinch of cinnamon powder ⠀

- 200g plum jam

- coarsely chopped hazelnuts, almonds or walnuts (I used walnuts)⠀

⠀

Steps:

1. Using a stand mixer, mix butter + powdered sugar + vanilla until you have a foam. 

2. Put the egg + the yolk. Mix some more. 

3. Add the white flour and the almond flour and mix until you form the dough. 

4. Put the dough in the fridge for 1 hour. ⠀

5. Take the dough out of the fridge and cut it into 2 pieces. You will have to make two sheets: one for the "full" cookie and one for the "window" cookie.

6. Roll both sheets of dough for about 1/2 cm. Make sure your dough is not breaking apart. I used more flour than the recipe requested to make the dough easy to work with, otherwise I couldn't unstick the cookies from the table. So play around and see which consistency works best for you. 

7. Make the cookies using a bigger round shape and then a smaller one for the "window" of the cookie on top. 

8. Preheat the oven at 180°C, then put the cookies together. Make sure you can easily "transport" the cookies in the baking tray without breaking, then add the plum jam (be generous) and the "window" cookie on top. 

9. Brush all the cookies with the remaining egg white, then sprinkle the nuts on the edge of each cookie.

10. Bake them for 20-25 min et voila! Bon appetit! :)

Creamy Tomato Salmon with Chorizo and Mario's Pasta Salad

 

   Anna's table (hover over the name to find the original link) was once again the inspiration for this dish! Anything that has chorizo, sun-dried tomatoes and a creamy sauce makes me say "I'm IN!" and when this is paired with salmon... color me intrigued. This dish was my first red sauce salmon dish and I'm not looking back! I loved it so much I had to share it with you! 

     Even if the original recipe says you can eat it simply paired with bread, we decided to make Mario's pasta salad as a side. Who's Mario? Our Airbnb host from Bologna who made this pasta salad for us and we've been making it back home ever since! :D

    I'll say one thing: sure, maybe you don't have chorizo or sun-dried tomatoes lying around in the fridge, but even if you have to go the extra mile to get some of the ingredients, it's definitely worth it! I'd make it if I wanted to impress some guests ;) Yep, it's THAT good :D

Ingredients for 3 servings:

- 3 salmon fillets (150-200g each) - skin removed

- 100 g spicy Spanish chorizo sausage, diced

- 3 Tbsp olive oil

- 4 garlic cloves, minced

- 1 shallot, finely chopped

- 400 ml tomato sauce

- 200 ml light cream

- 40 g grated parmezan

- 120 g semi sun-dried tomatoes

- 1 tsp chili flakes

- 2 tbsp fresh chopped oregano

- salt and black pepper

Mario's salad:

- aprox. 200g pasta of your choice

- 5-6 cherry tomatoes

- 1 medium carrot

- 1 cornichon cucumber

- a small can of corn

- fresh basil

Dressing for the pasta salad: 

- 4-5 Tbsp olive oil

- mayo to taste

- 3 anchovies

Steps:

1. Heat the oil in a large non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 3–4 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside.

2. Pat the salmon fillets dry with a paper towel and season all over with salt and pepper. Add to the same pan and sear, about 3-4 minutes on each side. Remove from the pan and set aside.

3. In the same skillet, add shallot and garlic, cook until softened, about 2 minutes. 

4. Add tomato sauce and bring to a simmer, allow to cook for 5 minutes.

5. Boil the pasta for the salad. Peel and cut the veggies for the salad.

6. Returning to the main dish: stir in light cream, parmesan, oregano and sun-dried tomatoes, simmer for about 3 minutes. 

7. Season with salt, pepper and chili flakes. 

8. Add salmon back into the skillet. Allow to cook for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened.

9. Serve the dish topped with fresh oregano and crispy chorizo. 

10. Mix the veggies and the pasta to make the salad. Serve as a side. Bon appetit! :)

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!

Garlic shrimp with broccoli and Brussels sprouts

 

   I'm used to eating shrimp in stir fries or pastas, but I never tried it on its own so I decided to try another recipe from Anna's table. She recommends eating it with sauteed spinach and garlic bread, but I felt it needed a side so I added broccoli and Brussel sprouts. I guess that's pretty similar to a stir fry but oh well, at least it's not all mixed. I'm REALLY happy with how this dish turned out! I would not put garlic bread AND broccoli and Brussels sprouts as it's too much in the end (choose the bread or the veggies) but other than that, spot on! Now you go try it!

Ingredients for 3 servings:

- 500g shrimp, peeled and deveined

- 60g spinach (I used frozen but you can also use fresh if you want)

- 60g unsalted butter

- 3 Tbsp oil

- 6 garlic cloves

- 1/2 cup dry white wine

- 2 Tbsp fish sauce

- 1 tsp each: ground coriander, ground cumin, cayenne pepper, black pepper, smoked paprika

- 2 Tbsp lemon juice

SIDE:

- garlic bread OR your choice of veggies (I used broccoli and Brussels sprouts)

Steps:

1. Grate the garlic into a bowl. 

2. Add the shrimp, 1 tbsp oil, fish sauce, coriander, cumin, cayenne pepper, smoked paprika and black pepper. Toss and set aside for 10 minutes. Note! It’s important to prepare everything fast and cook over a high heat.

3. Heat the remaining 2 Tbsp oil in a large skillet. Place the shrimps in a single layer, sear for 1 minute. Flip and sear the other side, 1 minute. 

4. Pour white wine, cook for 1 minute. 

5. Add butter, stir until melted. 

6. Then add spinach and toss until wilted, 30 seconds to 1 minute max. 

7. Sprinkle with lemon juice. 

OPTIONAL:

8. Prepare the garlic bread OR Steam the broccoli + Stir fry the Brussels sprouts with some salt and orange juice. 

Bon appetit!

Chickpeas and lentils stew with bacon

    I found this recipe on Anna's table Instagram account and I fell in love with it from the first sight! Anything that has bacon in it is a big YES! but I also really like chickpeas so I had to try it! It's a mouthful of wonderful tastes, you HAVE to try it! Healthy and delicious! What are you waiting for? :D

Ingredients for 4 servings:

 - 100g bacon - diced 

- 1 can chickpeas, drained

- 1 can lentils, drained

- aprox. 50g spinach (fresh, if you can, I only found frozen one)

- 1 big carrot, cut into cubes

- 4 garlic cloves, minced

- 1 big onion, finely chopped

- 3 Tbsp oil

- 2 Tbsp tomato paste (I used tomato juice)

- 1 tsp each ground cumin, smoked paprika, black pepper

- 1 bay leaf

- 1 Tbsp lemon juice

- 1,5l chicken broth

SIDE:

- 4 slices of bread

- 4 slices of gouda or the cheese you have at home

- a bit of butter and 2 Tbsp oil

- black pepper

Steps:

1. Heat olive oil in a large pot over medium heat. Add bacon, cook until golden brown and crispy. Stir occasionally. Remove from pot.

2. If the pot looks dry, add 2 tbsp oil. Add garlic and onion, sauté over low heat until fragrant, about 2 minutes. 

3. Stir in cumin, smoked paprika and black pepper. 

4. Add carrots, cook for 2 minutes. 

5. Pour the broth and bring to a boil. Add the bay leaf. Cover and simmer for 20 minutes over low heat.

6. Add the chickpeas, lentils and tomato paste and simmer for 5 minutes more. 

7. Add spinach and lemon juice, stir and turn off the heat. Put back the bacon in the pot.

8. For making the side toast: Heat a skillet over medium-low heat, add butter and olive oil. Place bread and toast until golden brown and crispy, about 5 minutes. Flip, top with cheese and continue to toast until cheese is melted, about 5 minutes more.

9. To serve: Divide stew among bowls. Place cheesy toast on top. Bon appetit!