This kind of bruschetta with Tomato and Basil takes me straight to Italy and all our wonderful memories from our many vacations spend there. The crisp, grilled bread is incomparable and the tomato/basil combination together with the smooth fresh mozzarella gives me wings!
When it’s summer and hot outside, you just wanna eat something light, healthy and of course super delicious like this Carpaccio from Salmon with Oranges and Baked Bell Peppers. -And, maybe with a side of some freshly baked baguettes with garlic/parsley butter?! ;o) I love all kind of fish! If fact, I grove up in a…
In our family this Danish Brunsviger Cake is a treat we make for every birthday – OR if we are celebrating something fantastic! If we use it for a birthday cake we often shape it as a boy or a girl and decorate it with flags and candy! (we also make birthday cake-men/-women out of…
This thai curry soup with chicken is one of my family’s favorites! Its primarily because you just toss everything in a soup pan without having to peel ANY of the vegetables! Everybody can do that! 😉
This Focaccia a la Marinara is pretty much like an easy version of a cheese pizza. Just easier to make and freeze for picnics or lunch bags. The dough raises in the fridge overnight at requires no knead at all! In fact you don’t have to touch it with your hands. What’s not to like?
Let me introduce you to this fabulous Lox Spread! Actually its only Cream Cheese with smoked Salmon – but thats what makes this spread so wonderful, easy and yummy. I wish I was able to make bagels like they do i New York City, but I don’t.. But I do know how to make a…
These Italian Overnight Breads makes your dreams come true – because who doesn’t like to wake up to the smell of fresh baked bread – even though you got up 2 minutes later that planned?!
There is nothing better then enjoying a nice fresh baked batch of Classic Scones together with a warm cup of tea – and perhaps also some fresh made raspberry jam? :o)
This jam with raspberry and vanilla is my oldest daughters favorite! I just made a portion so I can use it for a raspberry cake I’m baking this weekend.