Creamy Pumpkin and Red Pepper Soup

It’s October. It’s the perfect month to try various pumpkin recipes. Stop carving pumpkins, just cook them up and eat them. Pumpkins are great and versatile and can be used for desserts, soups or salads.

Creamy Pumpkin Red Pepper Soup

This creamy pumpkin and red pepper soup is an extremely nutrient food, rich in beta-carotene, vitamin C, vitamin E, riboflavin, potassium, magnesium and phosphorus. It can give your immune system a boost, especially in these changing weather conditions.

750 g pumpkin, peeled, seeded and cubed
2 carrots, diced
3 red peppers
1 onion, diced
2 tablespoons olive oil
2 cloves garlic
a pinch of nutmeg, salt and pepper

How It’s Made?
Step 1: Put the red peppers in a baking dish and roast them in the oven for about 15-20 minutes, until soft. You can do the same with the other vegetables or use the following method.
Step 2: In a large saucepan, add the olive oil and cook onion and garlic for about 5 minutes.
Step 3: Add water, pumpkin, diced carrots and cook until they become soft.
Step 4: Combine the vegetables with a part of the cooking water in a food processor and blender until smooth.
Step 5: Stir in nutmeg, salt and pepper. Top with basil, if desired. Serve!

Pumpkin Soup Recipe

Raspberry Jam with Ricotta Toasts

This is a delicious appetizer or/and a wonderful choice for breakfast. Come out of the dark ages and enjoy this amazing ricotta-raspberry combination. You won’t regret it. I promise.

Raspberry Jam with Ricotta Toasts

Ingredients (for 1 person)
2 slices toasted bread
20 g ricotta cheese
2 tablespoons raspberry jam

How It’s Made?
Step 1: Spread a layer of ricotta cheese over the toasted bread.
Step 2: Spread the bread with the raspberry jam and enjoy!

Raspberry Jam with Ricotta Toasts

Potato Hash with Bell Pepper and Onion

Super flavorful, simple potato hash with bell pepper and onion. It suits this Autumn weather perfectly. This recipe is great for dinner or even for breakfast, served with poached eggs on top. It suits this Autumn weather Enjoy!

Potato Hash Bell Pepper Onion Recipe

4 medium potatoes, peeled and cut into cubes
1 large onion, diced
1 red bell pepper, diced
3 cloves of garlic, minced
2 teaspoons fresh chopped parsley
3 tablespoons olive oil
salt and pepper to taste

Potato Hash Recipe Ingredients

How It’s Made?
Step 1: Preheat the olive oil in a skillet, add the potatoes and place a lid on the pan. Cook for about 10 minutes.
Step 2: Remove the lid and add the onion and red bell pepper.
Step 3: Allow the vegetables to cook on all sides for about 15 minutes or until golden brown.
Step 4: Add the parsley and garlic and season with salt and pepper and cook for another minute. Serve immediately!

Potato Hash Recipe

Pasta with Eggplant

This recipe is simple. There’s no meat in it, so it’s a perfect choice for vegetarians. An easy summer dinner ready in a couple of minutes. Enjoy!

Pasta with eggplant recipe
400 g pasta
2 medium eggplants
500 g tomatoes, diced
1 medium onion, diced
2-3 garlic cloves, finely chopped
12 leaves fresh basil
Parmesan cheese to taste
salt and pepper to taste
5 tablespoons olive oil

How It’s Made?
Step 1: Cook pasta according to package directions.
Step 2: Cut the eggplant into cubes and set aside.
Step 3: In a large skillet over medium heat, heat olive oil and cook onion and garlic until starting to change color.
Step 4: Add eggplants, stirring gently. Cook for about 5-8 minutes.
Step 5: Add tomatoes and simmer until eggplants are tender.
Step 6: Add salt and pepper and then toss in cooked pasta and chopped basil.
Step 7: Stir in grated Parmesan cheese and decorate with mozzarella balls.

Pasta with eggplant recipe

French Onion Soup

French Onion Soup is a wonderful recipe with very cheap ingredients. I admire the French for this soup. They managed to transform an ordinary onion soup in a landmark of their culinary tradition.

French Onion Soup

Onion soups have been popular at least as far back as Roman times. Throughout history, they were seen as food for poor people, as the onions were plentiful and easy to grow. The modern version of this soup originated in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin with croutons and cheese melted on top.

10 yellow onions
100 ml dry white wine
2 liters chicken/beef stock
2-3 tablespoons olive oil
1 tablespoon flour
1 teaspoon dried thyme
1 teaspoon sugar
1 slice of bread (per serving)
20 g grated cheese (per serving)
salt and pepper to the taste

How It’s Made?
Step 1: Heat the olive oil in a saucepan and cook the onions for 5 minutes until they soften.
Step 2: Add sugar, salt, pepper and thyme and let the onions caramelize (it should take about 10 minutes), stirring often.
Step 3: When the onions are ready, add white wine and cook for another minute.
Step 4: Add the flour, mix and then add the chicken stock. Cook on low heat for about an hour or until the liquid is reduced and the soup has a stew-like consistency.
Step 5: On a cooking tray put slices of bread with grated cheese on top. Cook in oven until crispy brown (about 5 minutes), then cut the bread into four pieces.
Step 6: Ladle soup into a bowl and decorate with cheesy toast onto the top of each bowl of soup. Enjoy!

French Onion Soup

St. Patrick’s Day Cake Recipe

Satisfy your sweet tooth with this vanilla white cake and celebrate St. Patrick’s Day with a special dessert. To respect the tradition of adding green food coloring, this cake has a green jelly coat and green sprinkles on top.

St. Patrick's Day Cake


For the White Cake:
350 g plain flour
225 g white sugar
2 teaspoons baking powder
3/4 teaspoon salt
100 g butter
5 egg whites
250 ml milk
2 tablespoons vanilla extract
1/2 tablespoon almond extract

For the Topping:
1 package gelatin
250 ml apple compote (the liquid part)
green food coloring
1 package instant vanilla pudding mix
1 package whipped cream
200 ml cold milk
green sprinkles or green sugar crystals

How It’s Made?
Step 1: To prepare the white cake, mix together the plain white flour, white sugar, baking powder and salt into a bowl.
Step 2: Cream butter in a separate bowl.
Step 3: Add egg whites, one at a time until mixed.
Step 4: Add milk, vanilla and almond extract.
Step 5: Stir in all the dried ingredients until you obtain a smooth mixture.
Step 6: Bake at 170° C for 20 – 30 minutes. Cool on a wire rack for an hour.
Step 7: In a small bowl, prepare the gelatin respecting the instructions on the label. Mix it in the apple compote and add a few drops of green food coloring.
Step 8: Slowly pour gelatin over cake. Cover and refrigerate.
Step 9: In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped cream and spread over cake. Decorate with sprinkles or green sugar crystals.
Step 10: Cover and refrigerate until serving.

St. Patrick's Day Cake

This is a wonderful time to wish you a pot of luck and a
Happy St. Patrick’s Day!

Valentine’s Day Fruit Salad

A pleasing combination of strawberries, blackberries, bananas and pineapple stirred into a fruity gelatin. Add a whipped topping and you’ll have a complete, refreshing and romantic dessert.

Valentine's Day Fruit Salad
10 g gelatin
160 ml canned pineapple juice
70 g crushed pineapple, drained
100 g strawberries
50 g blackberries
1/2 banana, peeled and sliced
whipped topping (optional)

How It’s Made?
Step 1: Prepare the gelatin respecting the instructions on the label or just melt it on bain-marie.
Step 2: Dissolve the gelatin into pineapple juice.
Step 3: Arrange the fruits into individual glass cups and pour the liquid over them until covered completely. Chill until firm.
Step 4: Top each serving with whipped topping and pomegranate seeds. Serve!

Love Fruit Salad

Valentine’s Day Cupcakes

With vanilla flavor and cocoa powder, these Valentine’s Day Cupcakes are filled with love. Impress your lover with this simple recipe and (s)he will not be able to resist you. Remember that the way to someone’s heart is through their stomach.

Valentines Day Cupcakes
115 g butter
300 g white sugar
2 eggs
235 ml buttermilk
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon white vinegar
250 g all-purpose flour
20 g unsweetened cocoa powder

Valentines Day Cupcakes

How It’s Made?
Step 1: In a large bowl, beat the butter and sugar until they become light and fluffy.
Step 2: Mix in the eggs, buttermilk and vanilla. Stir in the baking soda and vinegar.
Step 3: Combine the flour and cocoa powder and stir into the batter until blended.
Step 4: Spoon the batter into the prepared muffin cups, dividing evenly.
Step 5: Bake in the preheated oven at 175° C for about 20-25 minutes.
Step 6: Let the cupcakes cool on a wire rack and then decorate with desired frosting. I used these wonderful pink sugar crystals to decorate my cupcakes.

Pink Glaze Cupcakes

Chocolate Flakes Valentines Day Cupcakes