Category Archives: recipe

The Best Tomato Pasta Sauce Ever

best tomato sauce ever recipe

After making this tomato sauce a couple of days ago, all I can say is that I am really thankful that I have found another wonderful and delicious pasta sauce recipe.

This sauce offers the purest tomato taste which is wonderfully accompanied by some luscious cream and seasoning. Truly yummy! Just try it, you’ll love it!

Here’s how…

 

best tomato sauce ever recipe

1. Pour 2 tbsp olive oil in a saucepan. Place over medium heat.

2. Chop up 1 shallot, 1/2 onion and 2 cloves of garlic. Brown them in olive oil for about 5 minutes.

3. Add the canned tomatoes and the peeled fresh tomatoes in the pan (if you wonder how to peel tomatoes, you can find the steps in one of my recipes here.)

4. Add the seasonings – crushed red pepper pepper flakes, salt and pepper. Bring to a boil and cook for 5 – 10 minutes.

 
 

best tomato sauce ever recipe

5. In a separate bowl, combine the cream with about 1 tbsp of flour and whisk together. Then add the creamy mixture to the saucepan, stirring constantly. Cook for another 5 – 10 minutes until the mixture thickens slightly.

6. Remove from the heat and add more salt to taste, if necessary.

 
 

best tomato sauce ever recipe

7. Finally prepare your favorite pasta and serve all together while still warm.

As a bonus, I added a little sauteed mushrooms and a few chopped spinach leaves in my sauce. We loved it. In fact, you can stir in any vegetables that you like in your sauce, I am sure it will taste just lovely.
 
 

best tomato sauce ever recipe

Mmmm, gorgeous.

Enjoy!

With love,
Petra

(This lovely recipe was inspired by www.chewonthatblog.com.)

The Best Tomato Pasta Sauce Ever
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 2 tbsp olive oil
  • 1 shallot
  • ½ onion
  • 2 cloves garlic
  • 14.5 oz (410 grams) can tomatoes
  • 3 fresh tomatoes, peeled and chopped
  • ⅛ tsp black pepper
  • ½ tsp salt (or more to taste)
  • ⅛ tsp red pepper flakes
  • ¾ cup (180 ml) heavy cream
  • 1 tbsp all-purpose flour
Instructions
  1. Pour 2 tbsp olive oil in a saucepan. Place over medium heat.
  2. Chop up 1 shallot, ½ onion and 2 cloves of garlic. Brown them in olive oil for about 5 minutes.
  3. Add the canned tomatoes and the peeled fresh tomatoes in the pan.
  4. Add the seasonings – crushed red pepper pepper flakes, salt and pepper. Bring to a boil and cook for 5 – 10 minutes.
  5. In a separate bowl, combine the cream with about 1 tbsp of flour and whisk together. Then add the creamy mixture to the saucepan, stirring constantly. Cook for another 5 – 10 minutes until the mixture thickens slightly.
  6. Remove from the heat and add more salt to taste, if necessary.
  7. Finally prepare your favorite pasta and serve all together while still warm.
  8. Enjoy!

 

3 Ingredient Pancakes

3-Ingredient Pancakes recipe

There’s never enough pancake recipes, is there?

That’s exactly what came to my mind when I noticed this recipe for 3 ingredient pancakes. The title itself looked so interesting that I knew I had to give them a try.

And the result?

I like these a lot!

Are you curious what might those magical 3 ingredients be? I sure have the answer for you…

 

3-Ingredient Pancakes recipe

It’s a banana, eggs and a little bit of cinnamon. Such small number of ingredients can indeed result in flavorful and yummy pancakes. The bananas make them sweet enough to just eat plain.

As the original recipe says, the ingredients make these pancakes really high in protein, low calorie, gluten-free, paleo friendly and taste really good! And I agree.

 
 

3-Ingredient Pancakes recipe

1. To make the pancakes, in a bowl, combine the banana, eggs and cinnamon.

 
 

3-Ingredient Pancakes recipe

2. Mix/mash until the mixture becomes all smooth. You can use a fork or a potato masher to achieve that.

 
 

3-Ingredient Pancakes recipe

3. Grease your pan with a little bit of oil or butter.

4. Heat your stove to a low to medium setting.

 
 

3-Ingredient Pancakes recipe

5. Pour 1/4 of the batter in your pan and cook for about 1 1/2 minutes on both sides.

 
 

3-Ingredient Pancakes recipe

Cute and yummy.

 
 

3-Ingredient Pancakes recipe

You can serve your pancakes as is or garnish them with anything you like. I topped mine with a few slices of banana, cinnamon and a little honey.

Yum, yum, yum.

Enjoy!

Love,
Petra

(This lovely recipe was adapted from www.recipebyphoto.com.)

3 Ingredient Pancakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 pancakes
 
Ingredients
  • 1 ripe banana
  • 2 eggs
  • ½ tsp cinnamon
Instructions
  1. In a bowl, combine the banana, eggs and cinnamon.
  2. Mix/mash until the mixture becomes all smooth. You can use a fork or a potato masher to achieve that.
  3. Grease your pan with a little bit of oil or butter.
  4. Heat your stove to a low to medium setting.
  5. Pour ¼ of the batter in your pan and cook for about 1½ minutes on both sides.
  6. Serve as is or garnish with anything you like (banana slices, cinnamon, honey...).
  7. Enjoy!

 

Super Quick Peach Squares

super quick peach squares recipe

These squares! They might be the most delicious dessert I’ve prepared this summer, I think. In fact, I am in love with everything about them – the way how the airy and moist texture of the sponge plays with the refreshingly tart and sweet quality of the summer fruit, that way how the crunchy streusel layer on top makes you stop eating for a while just to say ‘mmm’ and I definitely love the fact that this whole dessert is absolutely easy to make.

I am sure you would love these too…

 

super quick peach squares recipe

1. To prepare your Super Quick Peach Squares, first preheat the oven to 350 °F (175 °C).

2. To make the batter, in a bowl, whisk together the flour (2 3/4 cups + 2 tbsp – 400 grams), confectioners sugar (1 1/4 cups -150 grams) and baking powder (3 tsp).

3. In another bowl, whisk together the eggs, vanilla extract, vegetable oil and milk.

4. In a few batches, pour the flour mixture into the bowl containing the wet ingredients. Mix until just combined.

 
 

super quick peach squares recipe

5. Line a baking pan with parchment paper (you can first brush the pan with a bit of vegetable oil to make the paper adhere better). I used a 13x8x2-inch (11-cup) pan. I think that larger pan might work even better resulting in a little less tall squares.

6. Pour the batter in the pan and smooth out the surface.

 

 

super quick peach squares recipe

7. Stone and cut the fruit into about 1/2-inch (1.3 cm) cubes or slightly bigger. Place the fruit on top of the batter.

 
 

super quick peach squares recipe

8. Finally prepare the streusel. To do so, in a bowl combine the all-purpose flour (1/3 cup – 50 grams), butter (3 1/2 tbsp – 50 grams) and confectioners sugar (1/2 cup – 50 grams). Using your fingers or a pastry blender (cutter), create a crumbly mixture.

 
 

super quick peach squares recipe

9. Sprinkle the crumbly mixture over the fruit.

 

 

super quick peach squares recipe

10. Bake for 35 – 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
 

 

super quick peach squares recipe

Mmm, this smells just lovely!

 

 

super quick peach squares recipe

11. Cut into squares.

 

 

super quick peach squares recipe

And most importantly, enjoy!

With love,
Petra

 

Super Quick Peach Squares
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
 
Ingredients
  • for batter: 2¾ cups + 2 tbsp (400 grams) all-purpose flour
  • 1¼ cups (150 grams) confectioners sugar
  • 3 tsp baking powder
  • 2 eggs
  • 1½ tsp vanilla extract
  • 7 tbsp (100 ml) vegetable oil
  • ¾ cup + 2 tbsp (200 ml) milk
  • 3 peaches, stoned and cubed
  • for streusel: ⅓ cup (50 grams) all-purpose flour
  • 3½ tbsp (50 grams) butter, softened
  • ½ cup (50 grams) confectioners sugar
Instructions
  1. Preheat the oven to 350 °F (175 °C).
  2. To prepare the batter, in a bowl, whisk together the flour (2¾ cups + 2 tbsp - 400 grams), confectioners sugar (1¼ cups -150 grams) and baking powder (3 tsp).
  3. In another bowl, whisk together the eggs, vanilla extract, vegetable oil and milk.
  4. In a few batches, pour the flour mixture into the bowl containing the wet ingredients. Mix until just combined.
  5. Line a baking pan with parchment paper (you can first brush the pan with a bit of vegetable oil to make the paper adhere better).
  6. Pour the batter in the pan and smooth out the surface.
  7. Stone and cut the fruit into about ½-inch (1.3 cm) cubes or slightly bigger. Place the fruit on top of the batter.
  8. Finally prepare the streusel. To do so, in a bowl combine the all-purpose flour (1/3 cup - 50 grams), butter (3½ tbsp - 50 grams) and confectioners sugar (1/2 cup - 50 grams). Using your fingers or a pastry blender (cutter), create a crumbly mixture.
  9. Sprinkle the crumbly mixture over the fruit.
  10. Bake for 35 - 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  11. Cut into squares.
  12. Enjoy!

 

Strawberry Mint Sorbet

strawberry mint sorbet recipe

With the summer in full swing, icy cold desserts are basically all that I can think of right now. After trying my hand at this strawberry mint sorbet the other day, I now know that it will most probably stay with us as a favorite go to treat for pretty long. It is oh so yummy! And it is is very easy to prepare too. Just have a look…

 
 

strawberry sorbet recipe

To make your strawberry mint sorbet you need these simple ingredients: strawberries, mint, lime or lemon and a bit of simple sugar syrup.

1. The simple sugar syrup is just a combination of sugar dissolved in water. That easy! To prepare your simple syrup for this recipe, in a small saucepan, combine 1/3 cup (80 ml) water and 1/3 cup (65 grams) granulated white sugar. Cook over low heat until the sugar dissolves, then boil for 1 minute. Remove from heat and let cool completely.

 
 

strawberry sorbet recipe

2. Place the strawberries, mint, lemon/lime juice and simple syrup in a food processor. Process until the fruit is pureed.

 
 

strawberry sorbet recipe

3. Run the pureed mixture through a fine sieve.

 
 

strawberry sorbet recipe

4. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the sorbet to a chilled container and store in the freezer.

If you don’t have the ice cream machine, that’s no problem at all… just transfer the mixture to a larger freezer-friendly container, cover with plastic wrap and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.

 
 

strawberry sorbet recipe

Serving is easiest when your sorbet gets partially thawed.

 
 

strawberry mint sorbet recipe

Enjoy!

With love,
Petra

Strawberry Mint Sorbet
Author: 
Prep time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • For Simple Syrup: ⅓ cup (80 ml) water
  • ⅓ cup (65 grams) granulated white sugar
  • For Sorbet: 2 pints (1 kg) strawberries
  • 1 tbsp lime juice (or lemon juice)
  • ¼ cup mint
Instructions
  1. To prepare the simple syrup, in a small saucepan, combine ⅓ cup (80 ml) water and ⅓ cup (65 grams) granulated white sugar. Cook over low heat until the sugar dissolves, then boil for 1 minute. Remove from heat and let cool completely.
  2. Place the strawberries, mint, lemon/lime juice and simple syrup in a food processor. Process until the fruit is pureed.
  3. Run the pureed mixture through a fine sieve.
  4. Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the sorbet to a chilled container and store in the freezer. If you don't have the ice cream machine, that's no problem at all... just transfer the mixture to a larger freezer-friendly container, cover with plastic wrap and place in the freezer. When the sorbet is completely frozen (3 to 4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer the partially thawed sorbet to the food processor, and process to break up the large ice crystals that have formed on the sorbet. Place the sorbet back into the pan and refreeze for at least three hours, and up to several days.
  5. Serving is easiest when your sorbet gets partially thawed.