Black cherry pie

cherry pie

It’s almost the end of cherries. So before you can’t find them at the market I will give you a recipe for pie without sugar. I am trying to cut the white sugar so I am looking for recipes without sugar or with brown sugar, honey or maple syrup.

You can change the cherries with other fruits. Just keep the rest of ingredients the same. Try sweet fruits : mango, peaches,bananas, pears etc.

Ingredients:

- 5 eggs

- 5 tablespoons white flour

- 1 tablespoon olive oil

- 500 g black cherries

cherry piecherry pie

Directions:

Preheat oven at 160 degrees. Separate the eggs. In the whites, add a bit of salt and mix it with the mixer. In another bowl mix the yolks with a tablespoon of flour. Add the whites and the rest of the flour. Mix it easy and at the end add the oil. In a pan put the parchment paper add the mix and on top put the fruits. Put it in the oven for 15 – 20 mins. Enjoy!

cherry pie

Cold cream red lentils soup with turmeric

red lentils soup

I tried to do a red lentil dish. In the end, I got a soup which was so great that I decided to tell you about it. It’s better served cold. I tried it both was.

Ingredients:

- 100 g red lentils

- 2 tablespoons turmeric

- salt

- pepper

- juice from a lemon

- chia seeds for decoration

- 8 to 9 large cloves garlic, sliced thinly

- 2 table spoons olive oil

red lentils soup

Directions:

Boil the lentils till they are soft. When they are done rinse them and put in a bowl.Keep the water from the lentils. Add the garlic, turmeric, lemon juice  and olive oil. Mix everything with a blender. Add more water from lentils, salt and pepper as needed.

When is done leave it in the fridge for 1 or 2 hours. Serve it cold with chia seeds on top and bread crumbles. Enjoy!

Wild strawberries

wild strawberries

Fresh organic wild strawberries from my garden.

The wild strawberry originates from the whole of the Northern Hemisphere, excluding the tropical regions. The strawberry derives its name from the habit of placing straw under the plants to protect the strawberries.

Wild strawberries are a common native plant found growing in open fields, woodlands and even our yards.  Some people consider them to be nothing more than a weed. Yet, it’s so much more than that.

It can grow up to six inches tall. Wild Strawberries bloom from April to June. Many animals eat strawberry fruits.

Birds and other animals can help Wild Strawberry spread by pooping seeds out in new places. Wild strawberries produce one or more clusters of flowers. These blooms are followed by the familiar red strawberries. You may already have them growing somewhere on your property.

wild strawberries

wild strawberries

 

The herb represents a great remedy and its usage is situated somewhere between food and medicine, but it can also cause serious allergic reactions. The small yellow dots that cover the fruit (the herbs seeds) are the ones that give the herb its power.

Strawberry juice is recommended in treating liver disorders such as hepatitis, chronic hepatitis and cirrhosis. It is best if the juice is consumed on an empty stomach, 3 cups a day. The juice stimulates liver activity and encourages the renewal of hepatic cells and tissue.

Benefits:

- Leaves and roots of wild strawberry are traditionally used as astringent to treat diarrhoea.

- The strawberry fruit is considered to have cooling, calming and diuretic properties. Strawberry fruits and leaves are used to treat urinary tract disorders.

- In vitro studies have shown that strawberry extract can reduce cell proliferation of breast cancer cells and colon cancer cells.

- Strawberry extract inhibits the formation of platelets, thereby reducing the risk of heart disease.

Special attention must be directed at those who suffer form allergies, because in those cases it is best to consume small quantities of wild strawberries. The consumed quantity can be increased gradually only if there are no digestive, dermatological or respiratory problems.

 

Zucchini soup

zucchini soup

In the summer I always love cream refreshing soups, which you can eat hot or cold. I made for the first time a zucchini soup. It was interesting and refreshing and very new for my taste. Is on my to do list in the future. Here is my recipe:

Ingredients:

- 3 zucchinis, peeled and cut in small pieces

- 2 small red onions, sliced

- 8 to 9 large cloves garlic, sliced thinly

- 3 small potatoes quartered

- 300 ml water

- salt and pepper

- 2 tablespoons oil

For serving:

- mint oil (15 mint leaves, 4 tablespoons olive oil, 1 teaspoon salt)

- yogurt

zucchini soup

Directions:

Put the olive oil in a pot and  add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn’t brown.

When the onions are soft, add the zucchini and the potatoes cook until soft. Add the water and bring to a simmer. Simmer at a low heat for about 45 minutes.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree.

Taste and season with salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld.

When serving the soup, put on top of  the bowl full of soup 3 tablespoons yogurt and mint oil(mix in a bowl salt, olive oil and mint leaves). Enjoy!

 

Raw Chocolate Pudding

chocolate

 

I absolutely love chocolate.  In an effort to eat healthy, I found difficult to eat everyday chocolate, so, i found that this recipe allows me to indulge my sweet-tooth without feeling guilty about it later! It’s quick and easy and oh so chocolaty delicious! And also I can give it to my little one without any fear about eating chemicals or too much sugar.

chocolate

Ingredients:

- 1 large avocado diced and sliced

- 1 banana sliced

-  4 tablespoons unsweetened cocoa powder

- 1 teaspoon honey

- 2 teaspoon vanilla extract

- 2 tablespoon walnut oil

chocolate

Directions:

Put all the ingredients in the blender. Blend it till you have a creamy texture. Put it in small cups or bowls and serve it fresh or after you leave it in the fridge for 1 hour. You can top it with fruits or mint. I love it simple. Enjoy!

Food photography props

props

Since I start taking food photos I had a problem with the props. At first, was difficult to find the right bowl or plate, background or cutlery for the photo. After seeing a lot of photos on the web, I was so desperate to find not only props but also good props. I was looking in all the shops around my town, but nothing made me happy. And then, I discovered 2 second hand shops. It was like paradise for me. I manage to find a lot of great old things and the most important thing, very cheap.

My husband still makes jokes about this, but I am a happy person. We have in the kitchen 2 or 3 sets of tea and one of plates, but in rest, everything is different. Different color, shape,texture,size, but we got use to this.

props

You can find props on the internet: eBay,Etsy or your own country sites. You will be surprise what people will sell online.

Don’t forget about the flea market. If you have something like that around your house go and check it out. If you hear about a yard sale, go and check it out. Ask your friends or family. There are some treasures hiding in their houses. Never be afraid to ask. You will be surprise that people will be happy to help you, even with information.

props

For the table cloth check the stores, your grand mother or mother closet. Use pieces of old shirts or skirts, blankets or anything that you like.  Take everything, because you never know when you gone use it.

You will need to have:

- Wood, metal, colorful surfaces. The more the better.

- Linen fabrics. Different colors and textures.

- Plates and bowls. Different colors and textures.

- Cutlery. You don’t need a full set. 2 or 3 of each kind will be O.K. at the begging

- Chopping boards. Different sizes and colors. Check the ones that your family doesn’t use them anymore

- Baskets. Any material will do: wood,paper,plastic,metal,etc

- Fake greens/ plants. It will help you to establish the mood even when you shoot inside.

I firmly believe that you don’t need lots of fancy equipment to take great food photos. Just a few simple junk drawer tools can truly make your food pop

- nonstick cooking spray - restores that glow  and allows the food to catch the light a little bit better.

- white flower sake towels - having a white towel in your photos gives you a definite white point that you can use to accurately set your white balance in editing.

-  stained cookie sheets – use it as background

- parchment paper – use it as background because you will have a great texture in your photo

- hand mirror – for bouncing the light

- white printer paper – use it as a small reflector

- clean cardboard shoe box – great background

- sheer white curtains or white t-shirt –  can be used to soften harsh light and create more of a soft glow

Good luck shopping!!!!

 

 

Orange smoothie

orange smoothie

Summer is here and I love refreshing smoothies. Here is one easy to make and yummy.

Ingredients:

- 1 banana peeled

- 3 apricots

- 2 oranges peeled

- 150 ml water

Directions:

Place the fruits in the blender . Process until smooth and then add the water. You can add some ice if you want it really cold. Leave it for 1 or 2 hours and then serve it. Enjoy!

orange smoothie

Tomato sauce

tomato sauce

It’s so easy to make tomato sauce. And, also so healthy. Is great for pizza, pasta and any time you want to use tomato sauce. Even as a dip. My cooking inspiration is Jamie Oliver. Maybe you don’t agree with me, but I find his recipes very healthy and kind of amazing.

You can find his site here : Jamie Oliver. I wanna try more recipes and I will tell you more how it went. So, as I said, I started with his recipe for tomato sauce and change it a little bit. Here is mine. Enjoy!

Ingredients:

-   4 cloves garlic, peeled and finely sliced

-   1 bunch fresh basil, leaves picked and torn

-   3 x 400 g good-quality tinned plum tomatoes

-  salt

- freshly ground black pepper

- 1 tablespoon ginger

- 1 tablespoon oregano

- olive oil

Directions:

Place a non-stick frying pan on the heat and pour in olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to color lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.  Be careful not to get dirty. It will take you a while to clean everything. You can squash them in a bowl and add them already squashed.

Add salt  and pepper. As soon as it comes to the boil, remove the pan from the heat. Put everything in a bowl and blend it a little bit.  Pour the sauce back into the pan, bring to the boil, add ginger and oregano, and then turn the heat down and simmer for 5 minutes to concentrate the flavors. Store the sauce in a clean jar in the fridge  maximum a week.

 

tomato sauce

 

 

Strawberries

strawberries

Like strawberries?

Delicious and nutrition-rich red colored strawberries are among the most popular berries. The berries are native to Europe but now they are widely cultivated as an important commercial crop in many temperate regions all over the world. The plant is a runner (creeper) and belongs to the family of Rosaceae, of the genus: Fragaria.

These berries have the taste that varies from quite sweet to acidic. The berry features red pulp with tiny yellow color seeds piercing through its surface from inside. Top end has small, green leafy cap and stem that is adorning its crown.

Strawberries are available year-round in the stores but are fresh and plentiful from the spring through the mid-summer. Avoid those appear dull, sunken or flattened and those with signs of mold, cuts or discolored patches on the surface. The berries are easily perishable; and therefore, should only be purchased a few days prior to use.

They keep fresh in the refrigerator for a day or two. Use them as early as possible, unless otherwise they are frozen and stored in the freezer compartment.

Health benefits of strawberries

-      Are low in calories (32 k cal/100 g) and fats but rich source of health promoting phyto-nutrients, minerals and vitamins that are essential for optimum health.

-      Are an excellent source of vitamin-C  which is also a powerful natural antioxidant.

-      Strawberries contain vitamin A, vitamin E and health promoting flavonoid poly phenolic antioxidants such as lutein, zea-xanthin, and beta-carotene in small amounts which protects scavengers against oxygen-derived free radicals and reactive oxygen species   that play a role in aging and various disease processes.

-      The fruit is rich in B-complex group of vitamins. These vitamins are acting as co-factors help the body metabolize carbohydrate, proteins and fats.

-      They contain a good amount of minerals like potassium, manganese, fluorine, copper, iron and iodine.

Strawberries may cause serious allergic reactions in some sensitized individuals. Some of the most common symptoms of strawberry allergy include swelling and redness of mouth, lips and tongue, eczema, hives, skin rash, headache, runny nose, itchy eyes, wheezing, gastrointestinal disturbances, depression, hyperactivity and insomnia. Individuals who suspect allergy to these fruits may want to avoid.

strawberries