Crepes with cottage cheese and smoked salmon filling

FISH

2 servings

Crepes: 1 cup of flour 1 cup of milk 2 eggs rice oil/olive oil salt Filling: 250g of cottage cheese/ quark/ cream cheese 150g of natural plain yogurt ½ bunch of scallion (green parts) 150g of smoked salmon spices

First, prepare the crepes. Mix the milk, flour and eggs and salt well until you get a fairly liquid mixture. Make sure that you have a frying pan ready on your stove with a spoon of rice or olive oil (you may have to add some additional inbetween frying the crepes). Pour a medium ladle of the mixture you prepared so it fills the botton fo the frying pan and fry on both sides.

You will probably produce more crepes than you need for this recipe so you can save some for dessert and eat them with sugar of jam :)

Prepare the filling. Blend the cheese (I used quark, but I know that it might be difficult to get it in some countries, so feel free to use cottage or cream cheese), yogurt, salmon and green onion with the spieces of your choice (I only added pepper).

♪!Attention - the smoked salmon is pretty salty so do not add salt to you filling!♪

Put a big spoon of the filling in the middle of your crepe and roll it into a  little packet - just like if you were to pack a present ;-)

Serve hot, decorated with a leaf of green onion.

☼ If you like your food more crunchy you can put your crepes into the oven for 15 minutes! ☼

♫Bon apétit!♫

Bonus pic. 

Watch out while looking for salt in your cupboard- expect the unexpected!

Kiki's Fruit Smoothie

VEGETARIAN

2 servings

   400g of natural plain yogurt

   1 banana

       2 medium nectarines or peaches
       1 cup of red currant
       Spices: cinnamon, cardamon, ginger
       Optionally:
       ice cubes

This is a really quick and refreshing fruit smoothie that can be the base of a healthy breakfast or just a quick snack. I used red currant, nectarines and banana, but feel free to use any fruit in any combinations that you like most ☺

Peel the banana and slice it, remove the kernel from the nectarines and cut them into small pieces. Take off the red currants from the twigs. 

Place all the fruit along with the yogurt and the spices in the blender.

If you want your smoothie to be cool add a few ice cubes.

Blend it well until the mixture is really smooth.

Serve in tall glasses, decorated with fresh fruit.

♫ Bon apétit! ♫

Stuffed aubergine and baked potatoes

VEGETARIAN

2 servings

 

    1 aubergine

    7 medium champignons

       1 red pepper

       ½ bunch of parsley
       1 egg

       2 table spoons of bred-crumbs

       4 tablespoons of grated Parmigiano-Riggiano

       Spices

       Side dish:

       3 medium potatoes

       1 tablespoon of Herbs de Provence

       Olive oil/ rice oil

         

Slice the champignons, red pepper and parsley. Fry for a few minutes until the mushrooms are soft. In the meantime, cut the aubergine in half lengthwise and scoop out the inside to make containers for the filling.

Shred the scooped-out part and add to the frying pan. Fry for additional 5 minutes. Season with a pinch of salt, pepper and paprika. Remove the filling from heat and let it cool down.

Meanwhile, prepare the potato side dish. Peel and dice the potatoes into small cubes. Add olive oil or rice oil and herbs de Provence. Put them into the oven  (180°C), leaving enough space for the aubergine. Bake for 20 minutes.

Add one whole egg and two tablespoons of bread-crumbs into the filling and stir well.

Fill the aubergine halves with the prepared mixture and add grated Parmesan on top. Put the auberinge into the oven. Bake both the potatoes and the aubergine for additional 20 minutes (which will make a total of 40 minutes for the potatoes themselves).

Serve hot, decorate with fresh parsley leaves.

Bon apétit!