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Healthy and tasty, this baked mushroom dish with fresh herb, lemon and Parmesan couldn’t be any simpler. It can serve either as a delightful appetizer or just as a light side dish, which goes really well with any meat dishes.

Baked Mushrooms with Rosemary and Parmesan

adapted from Eat Smarter

1 Bio lemon
1 tbsp Fresh rosemary, chopped
25 ml Olive oil
300 g White mushrooms, sliced
20 g Parmesan, grated
Salt and freshly mulled black pepper

Rinse lemon under running hot water. Dry and finely grate the zest. Squeeze out the juice for later use. Combine the chopped rosemary, lemon zest, and olive oil in a bowl.
Preheat the oven to 200C/400F. Clean and thinly slice the mushrooms. Place the sliced mushrooms in a baking pan. Drizzle half of the oil mixture over and season with salt and freshly mulled black pepper.
Bake in the hot oven for 10 minutes. Sprinkle the grated Parmesan over the mushrooms and continue to bake 5 more minutes until the cheese has turned lightly browned. Remove and drizzle the rest of oil mixture and some lemon juice over.

A classic and divine combination of chocolate and peanuts. These buttery cookies simply melt in the mouth. Drizzle across the cookie top with some melted white chocolate if you are feeling sugar high and decadent.

Chocolate Peanut Crumble Cookies

adapted from Delicious

Topping	Cookie
30 g Unsalted butter 40 g All purpose flour 30 g Caster sugar 60 g Unsalted peanuts, half roughly chopped	115 g Unsalted butter 115 g Caster sugar 20 g Smooth peanut butter 1 Large egg 160 g All purpose flour 20 g Dutch cocoa powder 1/4 tsp Baking powder 1/4 tsp Baking soda 100 g 70% Semisweet chocolate, chopped

Preheat the oven to 190C/375F and line two baking trays with parchment paper. Make the topping. In a large mixing bowl, rub the butter into the flour and sugar with your fingertips, until a soft, crumbly dough is formed. Add the chopped and whole peanuts, then set aside.
Prepare the cookie dough by creaming cream the sugar, butter and peanut butter in a separate mixing bowl. Add the egg and beat again. Sift in the flour, cocoa, and baking powder and add the chopped chocolate. Mix well to form a soft dough.
Roll the mixture into 20 small balls and divide between the baking trays, spacing well apart. Press each cookie down and top with a little crumble mix. Bake for 10-12 minutes until the crumble topping is golden, then remove from the oven and leave for 5 minutes before transferring to a cooling rack.

Rich, salty smoked salmon and smooth, creamy avocado have given this classic light egg scramble dish a sophisticated touch and star appeal. These crostini can be a terrific Christmas appetizer when you need to bring something to a holiday dinner or if you are throwing one at home. A sublime flavour combination that’s perfect for entertaining any crowd.

3 Large eggs
1 tbsp Sour cream
1 tbsp Fresh chives or green scallions, minced
Salt and freshly ground black pepper
20 g Canola
1/2 Avocado, diced
1/2 tbsp Lemon juice
4 slice Smoked salmon
3-4 English muffins or wholewheat or pumpernickel bread, toasted

Break the eggs in a large bowl, add in sour cream, chives and seasoning. Whisk to blend everything together. Heat oil in a nonstick skillet over medium-low heat. Pour the egg mixture into the pan and cook until just barely set, 2-3 minutes.
Meanwhile, toast bread. Put avocado into a bowl, mash with a fork, and season with lemon juice, salt, and pepper. Spread mashed avocado over each slice of toast. Spoon eggs over avocado. Drape salmon slices over eggs. Garnish, if desired, with chives.

A perfect party starter, these salmon fritters are coated with batter and deep fried until crisp and golden brown. They are best eaten fresh out of the oil while they're still hot and crisp.

I have substituted a few ingredients as I don't happen to have them on hand. Please do visit I Just Love My Apron for the authentic and original recipe.

2 Eggs
150 ml Whole milk
1/2 tbsp Fish sauce
1/2 Lime, juiced
150 g All purpose flour
2 tsp Baking powder
1 tsp White pepper

1 tbsp Red curry powder
1/2 tbsp Lime zest
1 cup Frozen green peas, thawed and drained
1 tin /225 g Alaska redhead wild sockeye, drained and flaked
250 g Fresh salmon, sliced
Oil for frying
Some fresh celery leaves
Salt and Cayenne pepper for dusting

Beat eggs, milk, fish sauce and lime juice in a mixing bowl until everything is incorporated. In another bowl, whisk together the flour, baking powder, white pepper, red curry powder and lime zest.
Add the flour mixture into the egg mixture. Stir until just incorporated. Add in drained green peas, tinned and fresh salmons to the batter. Stir until well combined.
Add oil to a saucepan and heat it up to 190C/375F. Line a baking tray with paper. Preheat your oven to 100C/210F.
Drop by tablespoon into hot deep oil. Don't overcrowd. Once they are nicely brown, remove from the pan and keep warm in the oven and repeat the process until you have finished the batter.
Sprinkle the fried fritters with salt and cayenne pepper. Use same oil to fry fresh celery leaves until crispy. Place the fritters on a platter and top with celery leaves. Serve salmon fritters hot accompanied with preferred yogurt dressing.

This cinnamon bread, also knows as “Bread Kringel”, has been baked for hundreds of years in Estonia, for holidays, birthdays celebrations and special occasions. It originated in Germany and is basically a sweet enriched bread that’s twisted into the shape of a pretzel or a simple ring.

Recipe inspired by Chocolateoblivion

Dough	Filling
125 ml Milk, lukewarm 1 Egg yolk, small 30 g Walnut oil 1 tbsp Maple syrup 100 g Wholegrain spelt flour 200 g Spelt flour 7 g Instant dried yeast	50 g Butter, melted and cooled 3 tbsp Sugar 2 tsp Cinnamon powder 2 tbsp Slivered almond, optional Powdered sugar, optional

Place milk, egg yolk, walnut oil and maple syrup in the pan of your bread machine. Add in flours and the dried yeast. Select the “Dough” cycle, and press “Start”.
Mix together the cooled butter, sugar and cinnamon powder in a bowl. When the “Dough” cycle is finished, transfer the dough onto a lightly floured work surface and knead it briefly.
Divide the dough in half. Using a rolling pin, roll each out into a 1cm thick rectangle. Spread the 1/3 cinnamon butter mixture evenly over the dough, leaving a 1cm border. Roll dough up, starting lengthwise to form a Swiss roll. Seal edges well by pinching close and slice it in half lengthwise, leaving 5cm intact.
Turn each half cut-side up and carefully plait the halves together, keep the cut-side up to expose the filling. Join both ends to form a round wreath and transfer to a baking tray lined with parchment paper.
Brush the bread top with the remaining cinnamon mixture. Scatter the silvered almonds over if used. Preheat the oven to 190C/375F. Bake for about 20 minutes or until golden brown. Dust with powdered sugar if desired.

Those buttery cookies, which are rolled in poppy seeds and filled with homemade lemon curd or with your favourite jam., are perfect for the holidays. You can replace poppy seeds with finely chopped nuts or coconut shreds. Thoroughly delicious and a welcome addition to any cookie tray.

Lemon Curd	Cookie
2 Eggs 130 g Caster sugar 65 g Butter Juice and zest of 2 lemons	280 g All purpose flour 1 tsp Freshly grated lemon zest 1/5 tsp Salt 200 g Unsalted butter, at room temperature 60 g Granulated white sugar 1 Large egg yolk 1 tsp Lemon extract 50 g Poppy seeds

Whisk the eggs and sugar in a saucepan until smooth, then place pan over a low heat. Add the butter, lemon juice and zest and whisk continuously until thickened. Strain through a sieve into a sterilised jar. Lemon curd keeps, covered, in the fridge for 2 weeks.
In a mixing bowl, whisk together the flour, salt and lemon zest. Cream the butter and sugar until light and fluffy with a hand mixer. Add egg yolk and lemon extract. Beat until combined. Sift the flour mixture into the creamed butter mixture and mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
Preheat the oven to 180C/350F. Line a large baking tray with parchment paper. Roll the dough into 1-inch balls and lightly roll it in poppy seeds. Place on the prepared baking tray and press a light indentation into the top of each with your finger. Drop 1/2 teaspoon of lemon curd into each indentation. Bake for 15-18 minutes until lightly browned. Remove from the oven and place on a wire rack to cool.

A really simple pasta dish with crunchy bitter radicchio, that’s balanced by the rich, earthy taste of roasted hazelnuts and luscious, fresh cream. Some chopped roasted nuts would be a nice addition sprinkled on top. Serve with some garlic bread for a complete meal.

Reginette with Radicchio and Hazelnut Cream Sauce

Inspire by Robyn Cooks and All Recipes

100 g Reginette
1 Radicchio, rinsed and sliced
40 g Ground hazelnuts, toasted
30 g Butter
120 ml Low-fat cream
1 tsp Brandy
Salt and freshly mulled black pepper

Cook the reginette in in a large saucepan of rapidly boiling salted water until al dente, about 9 minutes.
In the meantime, toast the ground hazelnut in a small skillet over medium-high heat for a couple of minutes, stirring constantly. Lower heat, then add the butter, stir until melted, then add the cream and brandy. Stir to combine, and cook until thickened, 5 minutes. Taste and season with salt and pepper.
To serve, pile some radicchio into the bottom of a rimmed soup bowl, then top with reginette. Spoon the sauce over the top. Serve immediately.

brenama

Baked Mushrooms with Rosemary and Parmesan

Chocolate Peanut Crumble Cookies

Reginette with Radicchio and Hazelnut Cream Sauce

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