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Warm tuna steak salad

This recipe falls into quick weeknight dinner that is not frozen pizza or Chinese takeaway category. All you have to do is to steam the vegetables, prepare dressing and pan-sear tuna steaks. It takes 15 minutes tops, but you can feel almost like a professional chef when serving dinner.

Recipe: Warm tuna steak salad

Serves: 2
  • one cup of broad beans
  • one cup of snow peas

  • 2 tuna steaks
  • Marinade

  • 2 tbsp. of olive oil
  • juice of 1/2 lemon
  • one tsp. of chopped parsley
  • Lemon dressing

  • 2 tbsp. of olive oil
  • juice of one lemon
  • one tsp. of chopped mint
  • one tsp. of chopped parsely
  • salt and pepper, to taste

  • Combine the ingredients of the marinade and marinade tuna steaks for abou 30 minutes (it can be longer or a little shorter, if you don't have time).
    Steam snow peas and broad beans for a few minutes, so that they soften, but are not overly cooked.
    Whisk ingredients of the dressing together, combine dressing with peas and beans. Transfer vegetables into two plates.
    Pan-sear tuna steaks for one or two minutes each side.
    Slice the steaks and place on top of the vegetables. Top with freshly ground pepper.



    I am well aware of the fact that you probably all know how to make pancakes. But please try to understand me: a food blog without a pancakes recipe sounds like a pathetic failure.
    Just try to see this post as an encouragement to make someone very happy with a delicious pancakes breakfast this weekend. Personally, I don't recall a single soul who wouldn't jump for joy at the sight of a generous portion of fluffy pancakes with maple syrup.

    Recipe: Pancakes

    Makes about 10 pancakes
  • one cup of flour
  • 2 tbsp. of confectioner's sugar
  • one tsp. of baking powder
  • one tsp. of baking soda
  • a pinch of salt

  • one large egg, whisked
  • one cup of buttemilk
  • 3 tbsp. of melted and cooled butter

  • In a small bowl, whisk together flour, sugar, baking powder, baking soda and salt
    In a large bowl, combine whisked eggs, buttermilk and melted butter.
    Add dry ingredients to the buttermilk mixture and whisk together (the mixture doesn't have to be perfectly smooth).
    Cook pancakes on an oiled, hot skillet over medium heat. Cook until golden, 1-2 minutes each side.

    Serve with maple syrup or butter, fresh fruit and a cup of freshly brewed coffee.


    Cucamelon Salsa

    Cucamelons, also known as mouse melons, Mexican miniature watermelons or Mexican sour cucumbers, look like tiny watermalons (and you know that I love all things tiny, see: baby eggplants) and taste like cucumbers with a hint of lime. In spite of appearances, they have not been created by a crazy gardener - cucamelons are native to Mexico and Central America. Oh, and they are also delicious!

    Recipe: Cucamelon Salsa

  • 300 g of cucamelons, cut in halves
  • 50 g of feta, crumbled
  • 2 tbsp. of chopped Thai basil
  • 1/2 tsp. of chili flakes
  • juice of 1/2 lime

  • Combine all the ingredients in a bowl.
    Set aside for at least half an hour.
    Serve with toasted bread.


    Roasted Baby Eggplants

    I have deep respect for eggplants. Can you think of any other edible item in such a deep shade of purple?
    If there's anything better than eggplant, it's baby eggplant. But I'm a fan of miniature versions of pretty much everything. Baby eggplants make a perfect starter - all you have to do is roast them, maybe adding a bit of spicy green paste.

    Recipe: Roasted Baby Eggplants

    Serves: 2
  • 5 baby eggplants
  • one tbsp. of olive oil
  • Green paste

  • one garlic clove
  • one tsp. of grated ginger
  • 1/2 green chili pepper
  • 2 tbsp. of chpped cilantro
  • juice of 1/2 lime
  • 1/2 tsp. of soy sauce

  • Blend all the paste ingredients together.

    Score the bottoms of each eggplant with an “X”, about 2/3 through.
    Stuff eggplants with green paste and place them on an oiled baking sheet.
    Roast at 180C until the eggplants have softened (about 25 minutes).


    Blackberry cobbler

    It's a perfect treat for a rainy afternoon. It's almost effortless and you'll probably have most of the ingredients at hand. Combine fruit with sugar, make the dough, put the ramekins in the oven. While waiting, go take a hot shower and make some tea. It's an easy recipe for a moment of relaxation after a busy day.

    Recipe: Blackberry cobbler

    Serves: 2
  • one cup of blackberries
  • 3 tbsp. of sugar
  • 1 tbsp. of corn starch
  • Dough

  • one cup of flour
  • 50 g of butter, diced
  • 4 tbsp. of sugar
  • a pinch of salt
  • 2 tsp. of baking powder
  • 100 ml of milk

  • Combine blackberries with sugar and corn starch, transfer to two greased ramekins (I went for individual portions, but you can also make one larger one).

    Combine flour, sugar, baking powder and salt. Using a pastry cutter or your fingers, combine butter with dry ingredients. Add milk and mix until combined.
    Dollop the dough over fruits and bake at 180C for about 30 minutes.

    Serve with ice cream or whipped cream.

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