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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- 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

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.

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!

Contrary to popular belief, sushi does not entirely comprise of raw fish. There are many different varieties and some can even be made according to vegetarian recipes (not to be confused with fish-eating vegetarians or “pescatarians”). The basic ingredients to sushi are:

- Nori (the seaweed wrap)
- Shari (the short-grained sushi rice, often mixed with vinegar)
- Neta (the primary ingredient(s))
- Condiments

Sushi is an art; you are not going to perfect it on your first attempt. However, you really shouldn’t be put off by this. When you get into the rhythm, rolling the perfect sushi can provide such satisfaction and variety from your usual meals.

The ingredients are not too hard to find; there may not be entire isles dedicated to nori and shari but you can find them at supermarkets, or even find the more authentic, imported ingredients at Asian markets.

Putting together the ingredients is not the difficult part of the process; it is all in the roll. They are going to fall apart again and again and again but there are some techniques to help you through the learning curve.

To begin with, you are going to want to use a vegetable as the filling as this will be much easier. Start by laying the sheet of nori smooth side down; you will be able to feel which side is smooth and which side is slightly rough.

The shari is notoriously sticky, so you will need to keep your hands wet when handling, which will make your work a lot less frustrating. Put the rice into a bowl and grab a handful, gently rolling a ball in your hand. Place this ball in the middle of the nori and delicately spread it evenly across the sheet. It is very important not to overstuff the sushi roll, so make sure that there is only a light layer, removing some rice if necessary. The entire sheet should be covered by rice, except two centimetres at the top and bottom which will help you when it comes to rolling.

The next step is to put your neta into the roll. For beginners, I would recommend using asparagus or cucumber as they will be sturdier for when it comes to the time to roll. The cucumber would need to be sliced to fit and a width of about 1.5cm is ideal for the filling. Line the cucumber or asparagus along the edge of the nori, next to one of the margins we left in the previous step. For now, we’ll just leave it with the one ingredient.

Now comes the roll. It will be difficult but keep soldiering on. You will need to take the edge of the nori and close it around your ingredient, attempting to make a rectangular shape. The key here is the rectangular shape and trying to make a circular one will result in it falling apart a lot more. Once the nori is around the ingredient, make sure it is tight and fitting so there is no room to fall out. Make sure you are applying pressure from all three sides and continue with the roll, keeping it tight at all times. Once you have reached the end of the roll, it should be nice and compact.

To finish, use a wet knife to cut the roll in to six or eight pieces. Serve with some condiments on the side, such as soy sauce, wasabi and horse radish. Gari, a sweet ginger, also goes well with sushi.

Once you are confident with your abilities, you should try putting a light sprinkling of condiments on top of the vegetables in the roll or including more in it. Then, move on to putting fish it and combining it with vegetables. Here is a list of popular sushi rolls for you to try out:

- Salmon
- Tuna
- Prawn & Chive
- California Roll
· Avocado, Crab Stick, Cucumber
- Philadelphia Roll
· Raw/Smoked Salmon, Cream Cheese, Cucumber/Avocado

Perhaps this is Spinach-Stuffed Portobellos, Orzo-Stuffed Tomatoes, Chicken with Mango-Raspberry Salsa or Strawberry Tiramisu Trifle? Would you share with your recipes?

I prefer such recipes that make for easy labor like tomato salad and quick Italian-style burgers.

1 pound of ground beef
1/2 pound of hot or mild Italian sausage removed from casing.
1 small red onion, finely chopped
2 cloves of garlic, finely chopped
1/2 cup of seasoned bread crumbs
¼ cup of freshly grated Romano cheese
1/4 cup of fresh parsley, chopped
1 egg
1 tsp of liquid smoke
1/4 tsp salt
1/4 tsp of fresh ground pepper

Toppings

6 slices of provolone cheese
1 small red onion, sliced thin
1 beefsteak tomato, sliced thin
1 jar of roasted red peppers
10 fresh basil leaves
8 small loaves of foccacia bread sliced in half

PREPARATION

Mix all the burger ingredients in a medium sized bowl.
Shape into burger shaped patties.
Place directly on grill for 10 minutes.
Turn once and grill the other side for 10 more minutes.
Top with provolone cheese until melted, about 1 minute.
Remove burgers and toast the foccacio face side down for I minute or you can use regular hamburger buns.
Top with sliced onion, tomato, roasted red peppers and fresh basil leaves.

You may top with other favorites but it’s delicious just like this. Serves 8.

It’s so pity that I didn’t note my grandmother’s recipe but I found online the one that can really be up to the mark as a good Rhubarb soup by it’s quality and taste.

•1 pound rhubarb, trimmed, peeled, if necesssary, and chopped
•5 cups water
•2 tablespoons cornstarch
•1/2 cup whole milk
•1 tablespoon seedless strawberry preserves
•Sugar to taste
•Cooked “kluski” egg noodles or croutons
•Sour cream for garnish
Preparation:
1.Place rhubarb and water in large pot. Bring to boil, reduce heat and simmer until rhubarb is tender, about 15 minutes. Remove pot from heat. Puree with an immersion blender or in a conventional blender or food processor.

2.Dissolve cornstarch in milk, temper and whisk into hot soup. Add strawberry preserves to improve the soup’s color (or add a drop of red food coloring) and sweeten to taste with sugar. Return to heat, bring to a boil and simmer 3 minutes.

3.Chill soup in an ice bath and refrigerate until ready to serve. Portion “kluski” (or croutons) into bowls, ladle soup over and add a dollop of sour cream.

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