My mom’s Christmas cookies…best eaten straight out of the tins before Christmas! As is tradition, this year’s selection included the fabulous Nikolokugerln, which only require a few simple ingredients and are put together in no time (see picture below – the little round balls in the center of the plate).

Nikolokugerln

250g oat meal
80g walnuts, finely ground
60g unsalted butter, at room temperature
5-6 tablespoons strong coffee
200g powdered sugar

Mix all dry ingredients together in a bowl. Add softened butter and coffee, and mix well. Form little balls and roll in powdered sugar. They can be stored in an air-tight container in a cool, dry place for up to two weeks.

Merry Christmas!

A light risotto with peas, soybeans, carrots, and mint. Recipe from an old issue of Sale e Pepe. Fast and delicious!

Recipe from an old issue of Living. Zucchini, chickpeas and soybeans get the royal treatment with a lemony dressing, fresh basil, and little bits of parmesan cheese. Delicious!

It’s still too hot for any serious culinary endeavors.  Plus who feels like spending hours in the kitchen when you can enjoy beautiful summer weather instead? So I’ve been making fast and light dishes that rely on whatever fresh herbs and vegetables I have on hand. Today’s dish is from an old Donna Hay magazine and features grilled chicken cutlets with a topping made from almonds, mint, garlic, lemon juice, and olive oil. I added fresh lettuce from my parents’ garden and oven fries as sides. Speaking of which, I’ve been on an oven fry kick lately. They are so fast to make and taste way better than regular french fries. Less grease, too!

Bon appetit!

A flaky buttery tart shell gets dressed up with garlic, juicy ripe tomatoes, and tasty cheese. Basil leaves perfectly complement the sweet tomatoes. Add a little green salad drizzled with olive oil, balsamic vinegar, and a dash of salt and pepper, and you’re good to go!

I got the recipe from this book, which I love. It is chock full of delicious recipes and mouth watering photos. Get out your aprons and start baking!

Bon appetit!