Asparagus frittata. A good choice for any time.

  1. A few asparagus spears,
  2. Four eggs,
  3. A tablespoon of butter,
  4. A tablespoon of cream,
  5. Two tablespoons of  Parma cheese or Pecorino,
  6. Salt and pepper,

Blanch asparagus in lightly salted water for 1-2 minutes. Drain and refresh under cold water. Whisk eggs in a bowl with cream and cheese and season with salt and pepper. Add to pan and cook over low heat for 5-8 minutes, or until almost set. Place under a hot grill and cook until golden. Two portions. Yummy!

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Photo by Stella Grzela

Amazing creamy pumpkin soup, the way my mother prepares.

  1. One small pumpkin 3 – 4 pounds ( to 2 kg ),
  2. 2 cups of orange juice,
  3. 3 – 4 cups of water,
  4. One tablespoon of grated ginger,
  5. Butter, white pepper, salt,
  6. Half a cup of sweet cream 18%,

Peel and hollow the pumpkin /to remove seeds/ and cut it into small cubes, and then fry the pieces in butter. Put everything into a pot with water and juice and boil until softened. Season with salt, pepper and ginger and blend soup thoroughly. Add cream at the end. Serve with croutons at any time of the day. Wow!

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photo by Stella Grzela

Cream of green peas soup with pesto.

  1. A cup of cooked peas
  2. A young onion
  3. Two teaspoons of green pesto
  4. One teaspoon of lime juice
  5. A little olive oil, a pinch of sea salt and pepper

Chop the onion and fry lightly in olive oil. Blend all components with adding 3/4 cup of water. Boil the soup and add a spoon of olive oil.

Serve the cream sprinkled with Parma cheese or parsley with toast. Yummy!
Recipe for two bowls of soup.
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Photo by Stella Grzela

Spinach, walnuts, grapes and blue cheese salad. Superfood for gourmets.

  1. Two handfuls baby spinach
  2. A handful of red grapes
  3. A few chopped walnuts
  4. A few cubes of gorgonzola cheese / Italian blue cheese /
  5. Crushed one clove of garlic
  6. Two tablespoons of olive oil, a tablespoon of lemon juice
  7. Half a teaspoon of sugar, salt and pepper to taste

Mix all the ingredients, blend the lemon juice with garlic, sugar, a small pinch of salt and pepper, pour the salad and enjoy!

As an addition, you can serve a baguette or toast and white rose wine. The recipe for one serving.

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photo by Stella Grzela

Pork baked with red pepper, onion, tomato and rosemary for feast with your friends.

Something really undemanding and ingeniously simple, but what en effect!

  1. A few pieces of pork shoulder or turkey shin
  2. Red pepper thickly sliced
  3. Two halved shallots
  4. A few cocktail tomatoes
  5. Olive oil, pepper, salt and two pinches of rosemary

Mix all ingredients and place in a casserole. Put into a preheated oven and bake about 40 minutes, i.e. insert when guests arrive. We can serve it with a baguette or any other addition and of course red wine. Bon Appetit!

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Photo by Stella Grzela

Dare yourself! A traditional chickpeas hummus of Middle East.

  1. Two mugs of cooked chickpeas /for cooking use a teaspoon of baking soda/
  2. Two cloves of garlic
  3. Two spoons of Tahini paste
  4. Juice of one lemon
  5. Salt as you wish
  6. Some water, a lot of olive oil and a red pepper spice.

Blend the chickpeas, crushed garlic, tahini paste, salt and lemon juice, add a little olive oil and water for the right consistency. Hummus can be stored in the fridge for up to two weeks if you top it with oil. Pour over the oil and sprinkle with red pepper spice.

Would you like to have something delicious at hand all the time? As an appetizer or a late supper or for unexpected guests? Hummus served with pita bread will be the best companion of red wine.

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photo by Stella Grzela

Fig salad with garden rocket, Parma ham and goat cheese.

  1. One fig per serving
  2. Two slices of Parma ham
  3. Five cubes of soft goat cheese
  4. A handful of rocket salad
  5. Lemon, honey and olive oil for the sauce
Baguette and white wine, I would choose Portuguese Douro as recommended additions.
Mix the sauce adding a teaspoon of honey, place the ingredients on the plate decorating with a cut in four fig, pour the dressing and ready. Simple? And what a delicious one!
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photo by Stella Grzela