recipe

Basil and zucchini are two of my favorites veggie foods.. This cream zucchini soup is really wonderful and really easy  and you can serve with some baguette slices and tomatoes and you will have a delicious and simple meal. Adapted from: My recipes Ingredients 4-5 servings 2 tablespoons of  sunflower oil 1/2 cup yellow onion chopped 1 garlic clove chopped 2 medium zucchini sliced  and with peel 2 cups reduce sodium  veggie broth 1 cup losely packed basil leaves washed and stemmed salt and pepper 3 tablespoons creme  fraiche or sour cream Method Heat sunflower oil in a large saucepan over nedium heat. Add onion and garlic and cook until translucent. About 5 minutes. Add zucchinis in slices and cook by other 3 minutes. Then add veggie broth and basil leaves. Reduce heat and cook by 20 minutes. Puree the soup in batches in a blender. You can use  an strainer  to push  some solid bites but I dont think is necessary.  Add the creme fraiche and season with salt  and pepper to taste. Divide s

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe  fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar  1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears  peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an

I love make loaf cakes like this one because they are simple to put together and always taste better the next day :) In this cake I love the simple crunchy texture of the poppy seeds . This recipe is really nice like a teatime  treat  or even served for breakfast. We are in spring but still I don't see  fresh cherries but all the time I use frozen cherries and they are amazing . Source : David Lebovitz (from a recipe of Sweeter off the Vine book) fruits desserts for every season, Ingredients Streusel 1/4 cup floour (35 g) 2 tablespoons old fashioned oats 3 tablespoons dark brown sugar 2 teaspoons poppy seeds 1/2 teaspoon ground cinnamon pinch of salt 2 tablespoons butter salted or unsalted room temperature Cake 1 1/2 cups all purpose flour (210 g) 1 1/2 teaspoons baking powder 2 tablespoons poppy seeds 1/2 teaspoon salt 3/4 cup  granulated sugar grated zest of 2 large lemons 1/2 cup neutral vegetable oil (125 ml) 3 large eggs room temperature 1 cup plain whole milk yogurt (225 ml)