We always want the summer comes. We love summer for its long pleasurable sunny days, when we can travel, wear light colorful dresses, spend more time in the nature, we love it finally for seasonal foods of course. Summer brings its fresh flavor into our everyday meals. And no doubt, summer is the time when fresh, delicious salads become a conclusive pacesetter among all kind of food served on the table.

There is great number of gorgeous summer salads recipes, cooking tips and other helpful advice there. Why do we love salads? Because it’s healthy, it’s tasty, it’s easy to make and you can adjust any ingredients you prefer to suit any appetite. It can be prepared by short order cooks such as breakfast or lunch, or any time you feel hungry but don’t want to cook too much. Actually there are many reasons why people add salad as a regular item on a daily menu. The fact is a fresh vegetable salad is the best choice to eat.

Today you can find online any salad recipe you want. Besides that you probably love to create new recipes as far as you have favorite ones you use most often.

Obviously, I love make and eat salads. And I have my favorites as well. As a rule I choose fresh vegetable salads with feta cheese. First of all it’s tasty and fast to make but not only. It’s important to me that preparing such kind of food is always easy for ideas and to experiment with.

Cheese like feta is always perfect to vegetable salads, it’s wonderfully briny and creamy especially Apetina recipe. The Apetina adds to the salad a special taste and flavor. The cheese is spreadable but could also be cut into cubes or just crumbled by hand.

Normally my summer salad bar includes a wide range of raw vegetables. Frankly saying, sometimes I use all kind of vegetables I have in my refrigerator at the moment.

Well, now is my recipe of quick, tasty and very easy to make vegetable salad with the Apetina:
2 Peppers (red and yellow)
2 Tomatoes
2 Cucumbers
3-4 Small Radish
1 Red Onions
Lettuce and salt by your taste

Cut all vegetables in small cube shapes, slice the onion, mix all of prepared ingredients then place them over the lettuce, add salt and pepper to taste and an olive oil mixed with a lemon. Finally, add crumbled Apetina cheese all over the salad and garnish it with greens.

That’s all. Bon appétit!

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it’s reaaly quick to make and tasty to eat! A;l hat you need is:

- 200 g butter or margarine for baking
- 180g sugar
- salt
- 2 teaspoons baking powder
- a tablespoon of milk
- a packet of vanilla sugar
- 250 g flour
- 4 eggs
- 800 g pitted cherries (fresh, canned or frozen )

Preparation:
1. grind into a homogeneous mass butter, sugar, salt, vanilla sugar and milk to grind into a homogeneous mass.
2.add eggs and the flour blended with a baking powderthen stir it until getting smooth.
3.sprinkle the pan with sugar and chopped almonds
4. put into the pan ready dough and add on the top cherries
5.bake it for 45 minutes with 175

What you need?
500 ml cream
4 tsp freshly ground coffee
500 ml of boiling water
7.5 tsp sugar
40 g of gelatin
A pinch of vanilla sugar

besides that you need a heart-shaped cake pan, like this one:

Now. take a prepared gelatin and mix it with 100 ml of cold water then leave to swell it up for 1 hour. Ad coffee into boiling water to brew for 5 minutes, then mix it with 4 tsp sugar. The swollen gelatin put on low heat (not boiling) until a complete dissolution. Take your ready coffee to mix with half of the gelatin well then put it into molds for 1/3 of.

Mix the cream with three and a half teaspoons of sugar in a saucepan, add a pinch of vanilla sugar and bring to a boil. let it back to to room temperature, add the remaining gelatin and pour a layer of butter on a layer of coffee jelly. Again, cool and it and repeat until you run out of cream and coffee.

thank all. Just before serving, dip molds in a hot water for a few seconds then quickly turn on a dish. Serve it with anythink you like.

It’s alsmost winter outside then it is the time of hot soups and tasty steaks. If you are so busy that you have not enough time to peapare something significant put this idea off for futur when you’ll be able to manage with but now you can try this viseo Minute Steak recipe as I’ve tried following thie video recipe. It’s really easy to preare and very tasty.

Last year, we spent a couple of weeks in Morocco and I have to say that I was looking forward to the food. With its French colonial past mixed with the spices for which the country is famous, it promised to be an interesting experience.

We had wonderful fresh fish in the coastal resort of Eassaouira (think Le Touquet in Africa!), with the dishes there enough to rival even the freshest of Greek recipes using fish. The fishermen bring their catch in each day and you can have it cooked for you at the port at little stalls. I have to admit to wimping out of actually eating at these stalls. Although the fish is as fresh as can be the standards of hygiene looked a little dubious and so we opted instead to eat at some of the numerous restaurants along the sea front.

In the Atlas Mountains, staying at a magnificent Kasbah perched on a hill top and eating on the terrace by candlelight, we had the most creative cooking of our holiday: pastillas of scallops, calf’s feet and pigeon to name but a few of the dishes we enjoyed.

My favourite meal, however, had to be in Marrakech when we had a traditional tagine. I often make a tagine at home but this dish took tagines to another level. The lamb was melt in the mouth tender, the sauce unctuous, and the preserved lemons tangy, which provided an excellent contrast with the sweetness of the dates and apricots. Certainly, however, not a meal for fans of vegetarian recipes!

Had it not been for the airline’s restrictions on hand luggage, I would have been highly tempted to bring back an authentic Moroccan tagine (the pot rather than the cooked dish!). They were available in the souk: some natural clay and others painted and glazed. What I did bring back, however, was a selection of spices from the spice market and some harissa paste. Being unable to take the paste through security I did of course have to risk packing it in my checked luggage, a disaster waiting to happen, but happily it emerged unscathed when I unpacked!