Crepes with Ricotta & orange juice

Recipes by chefkreso

Crepe is a French word for a pancake, and since I was a kid, the meaning of pancakes here in Croatia was a thin one with strawberry jam or Nutella spread. Later by watching TV shows and movies the thick American pancake was introduced to me, but I always loved those thin ones a bit more.

So I’ll be talking about crepes in this recipe and an interesting fact is that the first ones made were made from buckwheat, while the white flour crepes were prepared later in history due to high price of white flour compared to buckwheat. Even though it’s not February 2nd or Jour des crêpes – famous French holiday when you eat crepes, I prepare them every now and then, and it wasn’t long since I posted the delicious Mille crepe blueberry cake recipe (you can check it out below).

Mille crepe blueberry cakeMille crepe blueberry cake

The Ricotta…

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Romaine Lettuce Salad with Halloumi Cheese

Tasty Eats

On a hot summer day, a fresh salad with some filling additions is all that is needed for lunch or dinner. This colorful salad is full of flavors and textures, and is the perfect example for such a dish. The vegetables are mixed with a light honey-mustard dressing, then topped with tangy pan fried Halloumi cheese. The pistachios and olives add another layer of flavor, and it all makes for a very tasty and filling salad. Serve it with crusty fresh bread on the side, and enjoy.

Notes:
* Halloumi cheese is a Cypriot semi-hard, unripened cheese. It has a high melting point and can be fried or grilled without breading. Traditionally, it is made with sheep’s or goat’s milk, or a mix of the two, and seasoned with a bit of dried mint. Some newer versions are made with cow’s milk as well.  It can be found in many…

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Lemon Meringue Pie 

It’s summer here, let switched to a pie dessert….. this pie combine some of the best flavour and texture. It start with flacky oil pastry which filled with a thick, smooth, tangy lemon curd.

The lemon filling topped with a bilowy Meringue that is lightly sweet and completes the flavour as texture of this pie. Hmmmmm…..my taste buds start perking up when I think of all that lemon goodness so let start to make a pie….😊🙏

INGREDIENTS:

For the pie crust;

  • 1 1/2 cup flour
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1/4 tsp salt
  • 1 egg
  • Cold water as needed

For the lemon curd;

  • 1 cup sugar
  • 1/3 cup cornstarch
  • 1/8 tsp salt
  • 3 egg yolks
  • 1 1/4 cups milk
  • 3 tbsp butter
  • 1/4 cup lemon juice
  • 1 tsp lemon zest

For the Meringue;

  • 4 egg whites
  • 1/2 tsp cream of tartar
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract

METHOD:

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5 Remedies for Seasonal Allergies!

Just Brittany Moments

1.Nettle Tea and Peppermint Tea

The nettle leaf helps with seasonal allergies and peppermint helps reduce those stubborn histamines that may becausing you discomfort.

Directions:

Brew the nettle and peppermint tea together for about 5 minutes. Add honey and/or lemon to taste. Drink 2 times a day to relieve your allergies.

Nettle TeaPeppermint Tea2. Bee Pollen

Consuming bee pollen starting with small amounts and increasing the dosage everyday will help to build up your immune system. But before you try this method, make sure that you are not anaphylactic or have any allergies to bees!The trick is to make sure you consume bee pollen that is local to your area or chances are you may not experience the allergy relief. The pollen comes in granules, capsules, and powder.

Directions:

I know at this point it may be a little late, but it is recommended that you take the…

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Small Batch Blueberry-Lemon Refrigerator Jam

food on fifth

Refrigerator jams are fast and simple to make. They will keep for a few weeks and is the best method for making small-batch jams. They don’t take a lot of time and can even be frozen to eat later in the year. I like this method as it is very rewarding and doesn’t take all day. I make a few jars at a time of different types of jams all summer. We eat some immediately and freeze a jar or two for later in the fall and winter.

 Tennessee blueberries are in season and they are abundant. Plump and juicy, full boxes looking so beautiful at the Downtown Nashville Farmer’s Market that I could not resist….. I over-bought as usual. We have been putting them on all our salads and eating just out of the box or in yogurt and on cereal every day.

Three ingredients….blueberries, lemon and sugar…and about…

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