Goat cheese and spinach

There's no real recipe for this post... I hadn't much time for cooking. I was so busy and when I realized I was hungry it was too late to cook something. I had to eat immediately. This was a must.

I opened the fridge and collected what I found. Spinach leaves, goat cheese, mini peppers filled with cream cheese, some slice of bread and  I felt myself in heaven instantly. I'm lucky to find these ingredients not pizza slices or some junk food stuff... this would have happened too.

Baked stuffed zucchini

Hello guys! Spring is around the corner! Are You happy about it? I waited so desperately for spring to come. And, if spring is coming it's time to eat lighter dishes. Am I right or am I right? This zucchini is perfect for a quick lunch or dinner. If it's dinner enjoy it with a glass of white vine:-)

The cornerstone of my cooking philosophy is not to spend much time in the kitchen, but create tasty and healthy meals. This is one of my healthy-but - You- don't- need- much- time- to- make- it recipe.

Ingredients:

3 big zucchinis
150 g bacon finely chopped
150 g mozarella, chopped into small pieces
1 onion finely chopped
2 cloves of garlic (thin slices)
salt, pepper
bread crumbs

Preheat the oven to 160C.

Start with washing the zucchinis. Then scoop out the pulp, and chop it.

Put the bacon in a pan and roast it for 5-6 min. Add the onion and the garlic to the bacon. After another 5 min add the zucchini pulp and cook it for 5 min.Season it with salt and pepper. Put everything in a bowl and add the mozarella pieces.

Now stuff the zucchinis with the bacon, mozarella, onion mixture.

Grease a baking dish. Place the stuffed zucchinis in it. Sprinkle with breadcrumbs. Bake it for 30 minutes, until browned.

Potato salad with mayonnaise and lilac onion

This is our traditional family recipe. When  my family come together we eat this salad. This is perfect as side dish or on it's own. 

You'll need:

10 medium size potatoes

200 ml sour cream 

2 lilac onion

ground pepper

a little bit of sugar

salt

and for the mayonnaise:

2 yolks

1 pinch of salt

1 tbsp of mustard

250 ml of vegetable oil

1 tsp of lemon juice

The easy process:

Wash the potatoes and cook them until tender. During the cooking, peel the lilac onion and cut into thin slices. When the potatoes are cooked set aside for cooling. Now peel and cut the potatoes into slices, season it with salt. The thickness of the slices depends on You, do it just how thick You like it.

Making the mayonnaise is very easy, but You have to be patient and careful. Whisk together the yolks, the salt and the mustard. Stir continuosly and add the vegetable oil. You have to stir 'till the yolks soak up the whole amount of oil. Now add the lemon juice and more salt if it's needed. Your mayonnaise is ready. ( I have to confess, that I had several "mayonnaise failure" before my first real mayo....)

Now add the sour cream and the sugar tho the mayo and mix everything together. Put the salad in a big bowl and set into the fridge for an hour to cool it down well.

As a side dish this is perfect for roasted meats.