Category: Recipes

Here you shall find posts with delicious recipes.

Recipes with Cheese

Continuing from my earlier post on having fun while cooking and serving ‘Cheese’. Here are some delicious cheese recipes to try out.

Eggplant and Mushroom Parmigiano

Eggplant Parmigiana
Melanzane alla Parmigiano, or Eggplant Parmesan
Ingredients for eggplant and mushroom parmigiana recipe
Method for eggplant and mushroom parmigiana recipe


Spinach and Ricotta Gnocchi in a Chilli Tomato Sauce

Ingredients for Spinach and Ricotta Gnocchi in chilled tomato sauce
Method for spinach and ricotta gnocchi in chilled tomato sauce



You may also like to read 3 Delicious Recipes with Halloumi Cheese – Best Places of Interest

3 Delicious Stuffed Vegetables Recipes

3 Delicious stuffed veggies recipes-title

Continuing from the earlier post on Stuffed Vegetables. Here are a few stuffed vegetable recipes to get you started with.

Eggplant with spiced Lamb Mince

Lamb Mince stuffed Aubergines- Stuffed Vegetables recipes
Lamb Mince stuffed Aubergines
Ingredients for eggplant with spice lamb mince
Method to prepare eggplant with lamb mince


Stuffed Tomatoes

Baked Parmesan Tomatoes-Stuffed Vegetables
Baked Parmesan Tomatoes
Stuffed tomatoes ingredients

stuffed tomatoes method of preparing

Fire Cracker Chillies

Fire cracker chillies- ingredients

Fire cracker chillies -method
Sourire, Fruit, Appétit, Bon, Repas, Banane, Apple-

3 Delicious Blueberries Recipes

Blueberries Recipes

Continuing from my earlier post ‘Beating the blues…with Blueberries

Blueberry and Almond Tea Cake

Blueberry recipes- Blueberry and almond tea cake
Blueberry and almond tea cake


185 grams softened butter

330 gms castor sugar

2 tsp ground cinnamon

4 eggs

110 grams self-rising flour

50 gms plain flour

90 gms almond powdered

120 grams sour cream

2 tbsp. almond slivers

Icing sugar to dust


  • Preheat the oven to 180c.
  • Grease and line the base of a 20 cm x 30 cm loaf tin.
  • Beat the butter, cinnamon powder and sugar with an electric beater in a large mixing bowl until creamy and pale.
  • Add the eggs one at a time, beating well after each addition.
  • Sieve the flours, powdered almond and stir to combine.
  • Stir in the blueberries and pour into the prepared cake tin and smooth the surface.
  • Sprinkle the almond slivers evenly over the surface.
  • Bake for 45-55 minutes until a skewer inserted in the centre comes out clean.
  • Set aside in the pan for 5-10 minutes before transferring onto a wire rack to cool completely.
  • Dust with icing sugar and cut into square and serve with whipped cream or vanilla ice cream.


Blueberry muffins

Blueberry Muffins


300 gms self-rising flour

150 gms brown sugar powdered

150 gms fresh or frozen blueberries

1 egg lightly beaten

180 ml buttermilk

125 ml vegetable oil


  • Grease a six-hole muffin pan.
  • Sift all the dry ingredients together in a large mixing bowl.
  • Stir in the remaining ingredients and mix well with a metal spoon.
  • Spoon into muffin tins, bake in a preheated oven for 200c/ gas mark 6 for about 20 minutes.


Breakfast blueberry and ricotta pancakes

Lemon chestnut ricotta pancakes, blueberries, maple syrup


225 gms self-rising flour

2 tbsp castor sugar

1 tsp ground cinnamon

2 eggs

250 ml butter milk

60 ml milk

240 gms ricotta

100 gms fresh blueberries

Melted butter and maple syrup as needed


Combine the flour, sugar, and cinnamon powder in a large bowl.

Whisk the eggs, butter milk and milk in a separate bowl until just combined.

Pour into the flour mixture and stir until just combined.

Fold in the ricotta and blueberries

Cover with the plastic wrap and set aside for about 30 minutes to rest.

Heat a large non-stick frying pan over medium heat.

Lightly brush with melted butter.

Drop two ¼ cups of the batter into the pan to form two 10cm discs.

Cook for 2 minutes or until bubbles have risen to the surface and the pancakes are golden underneath.

Turn with spatula and cook for a further 1-2 minutes or until just cooked.

Transfer to a plate and cover with foil.

Repeat in 5 more batches, with the remaining batter to make 12 pancakes.

Place the pancakes on serving plates, drizzle with maple syrup and top with extra berries if desired.

Hope you enjoy making these recipes and if you have any other interesting blueberries recipes, you may share it here…

3 Peach Recipes that you will relish

Peach recipes

Continuing from my earlier post ….Life is a peach. Following are some recipes with peach you will relish.

Peach Nougat Delight

Peach recipes
Fresh Peach Delight

Ingredients:  400 gms whipped cream,

500 gms canned peaches, chilled,

1 cup sugar,

¾ cup broken cashew nuts,

600 ml milk (3 cups),

1 tin condensed milk,

1 tsp. vanilla essence,

5 tbsp. Cornflour,

6 tbsp. Sugar,

And ½ tsp. nutmeg.


To make the praline, melt the sugar in a heavy-based pan until golden, mix the cashews, spread on a greased flat baking tray, allow to cool and set. Crash roughly to a powder and use.  (Do not refrigerate).

To make the custard mix the milk, condensed milk, vanilla essence, cornflour, sugar and nutmeg in a saucepan and cook on a high flame stirring constantly until thickened. Cool thoroughly and use.  After it is done spread a film of cling wrap on the surface to avoid a skin from forming.

Arrangement: In a glass bowl spread or pipe half the cream, arrange the peaches (halved or quartered) over it using half the quantity. Pour the custard over it and sprinkle half the praline.  Layer with the balance peaches, pipe the balance cream over it using a large nozzle.  Sprinkle the balance nougat and serve chilled.

You could make these individually in tall or stemmed water glasses too.


Ricotta and Maple Peaches

Peach recipes
ricotta tart with peaches
Image credit-


6 peaches halved and stoned

2 tbsp. maple syrup

1 tbsp.  rosemary sprigs

6 sprigs thyme

Extra virgin oil to drizzle

200 gms ricotta


  • Preheat the oven to 18C and line a baking tray with baking paper.
  • Lightly brush a grilling pan with oil and heat on a medium flame
  • Lightly brush the peach halves, cut side up with the maple syrup.
  • Cook on the grill for 2 minutes until lightly charred.
  • Transfer the peaches to the lined baking tray and sprinkle the rosemary and thyme sprigs.
  • Drizzle with a little olive oil and bake for 5-10 minutes until just tender and heated through.
  • Top the peaches with the ricotta, season with fresh black pepper if desired and serve immediately.


Tahini Chicken and Peach Summer Salad

Peach recipes
The Perfect Summertime Salad — Grilled Chicken with peaches Image credit-


2 Chicken breast fillets (250 gms each)

1 tsp garlic paste

Pinch of salt and fresh pepper

80 ml lemon juice

2 ½ tbsp. Tahini

1 large can canned peaches drained and rinsed.

2 tbsp. Olive oil,

1 cup mint leaves roughly torn

120 gms or 1 packed rocket leaves

1 large dark green skin cucumber, thinly sliced diagonally

4 radishes, trimmed and thinly sliced

1 tsp honey

½ tsp chilli flakes

1 tbsp. Pistachios, roughly chopped.


  • Use a large sharp knife and cut the chicken breasts horizontally to have 4 thin pieces.
  • Combine the garlic paste, salt, and pepper, 2 tablespoons of the lemon juice, 1 tablespoon of tahini and olive oil in a bowl and mix well.
  • Add the chicken and turn to coat well, cover with cling film and keep in the fridge for half an hour.
  • Heat a grilling pan on medium high, cook the chicken fillets on each side for about 4-6 minutes until lightly charred and cooked through. Keep aside.
  • Meanwhile, combine the mint, rocket, cucumber and radish in a large salad bowl.
  • Whisk the honey, chilli flakes and the remaining tahini and lemon juice in a small bowl.
  • Cut the chicken into strips and cut the pieces into quarters.
  • Add them to the salad along with the dressing and toss well to combine.
  • Sprinkle the chopped pistachios and serve.

Tip: Mix a little olive oil with the peaches to coat them and char grill them for a rustic look.

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