Tag Archives: Summer Food

Cherry jam

Here are 2 recipes of sweet cherry jam, one cherry jam includes the cherry pits, another is pitted cherry jam. Both are so tasty and really easy to make. This time I bought lots of sweet black cherries from a farm, they are so big and delicious. We ate them a lot, some of them I put in the...
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Red Currant Jam

During red currant season, we eat the berries, make Kompot and punch, add them to the cakes with other berries and fruits and usually in the end I make red currant jam from leftovers. Here is an easy and simple recipe of sweet and sour jam, which is perfect in the...
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Pork Medallions

Simple and easy recipe for tender and juicy pork. Instead of mayonnaise, you can use sour cream. Another option is to mix mayonnaise with grainy mustard. Serve with orzo or other pasta, vegetables, mashed potatoes, or rice. (more…)...
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Easy Tomato Tart with Garlic and Thyme

This tart is really easy to make, you just need to have puff pastry, tomatoes, garlic, and thyme. Perfect recipe when you want to make a quick, delicious, and festive looking appetizer. Instead of thyme, you can use rosemary, cilantro, parsley or other herbs. If you prefer basil, add it to the tart after baking so it will look brighter...
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Profiterole/ Cream Puffs with Creamy Lemon Curd

A profiterole is a small French (less than 4 cm in diameter) pastry ball made of custard dough and can have various fillings (both sweet and savory): custard cream, cheese, mushrooms, meat, etc. Sweet profiteroles can be served as a dessert and profiteroles with meat, cheese or mushroom stuffing are perfect for soups. This time I made them with sweet...
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Stuffed chicken legs with cheese, nuts and herbs

Stuffed chicken legs are very tasty and not difficult to cook. You can improvise with ingredients to your taste and what is available at the moment of cooking- you can add to the stuffing chicken livers, rice, nuts, dried fruits, beets, onions, mushrooms, carrots, cheese, etc. Meat from the chicken legs is better to chop with a knife, the...
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