Tag Archives: paprika

Pasta, Prawn and Apple Salad

Today, I am going to write about a simple yet stylish recipe, that is just right for a hot summer day. So keep it in mind when is hot outside. I got this from a book I keep mentioning here, “Good Housekeeping Cookery Book” – 1985. All you need is love, pasta, prawn and apples. You can find these in your heart, on the shelves of a supermarket and for the first thing you don’t need money. For the rest, well, you can always ask a friend or your neighbour or your mum. So, you need very little. 😉 Ready, steady, cook

Pasta, Prawn and Apple Salad

Serves 2


  • 175 g (6 oz) pasta shells
  • 150 ml (1/2 pint) unsweetened apple juice
  • 5 ml (1 tsp) chopped fresh mint
  • 5 ml (1 tsp) white wine vinegar (you can use fresh lemon juice instead)
  • 225 g (8 oz) peeled prawns
  • 2 crisp dessert apples, peeled, cored and roughly chopped
  • lettuce leaves
  • salt
  • pepper
  • paprika, to garnish


  • Cook the pasta in boiling salted water for 6-12 minutes until tender or according to the instructions. Drain well, rinse in cold running water and drain again.
  • Meanwhile, make the dressing. Whisk together the apple juice, mint, vinegar and seasoning.
  • Dry the prawns with absorbent kitchen paper. Quarter, core and roughly chop the apples. Stir the prawns, apple and cooked pasta into the dressing until well mixed. Cover tightly with cling film (or aluminium foil or just a lid for ecological purposes) and refrigerate for 2-3 hours.
  • Wash the lettuce leaves, dry and shred finely. Arrange the lettuce in a bowl and spoon the prawn salad on top. Sprinkle with paprika. Now, share the bowl and enjoy the food. x

Bon appetite!

Before Meat There Were Vegetables

With summer here, why not take advantage of the plentitude of vegetables in season and eat something light and healthy. One of my favourite recipes is a mixture of vegetable called like that: mixed vegetable casserole. It is a Bulgarian recipe from ‘The Practical Encyclopedia of East European Cooking’, 1999. It is very tasty and quite easy to make plus it won’t keep you in the kitchen for long, mostly for preparing. After that you just ‘forget’ it for about an hour and everything is done. Read hear how it’s made and enjoy.

Mixed Vegetable Casserole

Serves 5


  • 1 aubergine
  • 115 g (4 oz, 1/2 cup) okra, halved lengthways
  • 225 g (8 oz, 2 cups) frozen or fresh peas
  • 225 g (8 oz, 1 1/2 cups) green beans, cut into 2,5 cm (1 in) pieces
  • 4 courgettes, cut into 1 cm (1/2 in) pieces
  • 2 onions, finely chopped
  • 450 g (1 lb) old potatoes, diced into 2,5 cm (1 in) pieces
  • 1 red pepper, seeded and sliced
  • 397 g (14 oz) can chopped tomatoes
  • 150 ml (1/4 pint, 2/3 cup) vegetable stock
  • 60 ml (4 tbsp) olive oil
  • 75 ml (5 tbsp) chopped fresh parsley
  • 5 ml (1 tsp) paprika
  • salt
  • 3 tomatoes and 1 courgette for topping


  • Preheat the oven to 190°C/ 375°F/ Gas 5. Dice th aubergine into 2,5 cm (1 in) pieces. Add the vegetables to a large ovenproof casserole.
  • Stir in the canned tomatoes, stock, olive oil, parsley, paprika and salt to taste. Stir well.
  • Level de surface of the vegetables and arrange alternate slices of tomatoes and courgette attractively on top.
  • Put the lid on or cover the casserole dish tightly. Cook for 60-70 minutes. Serve either hot or cold with wedges of crusty bread.

Bon appetite!

Vegetalele la mare pret

Datorita caldurii foarte mari, care este o tema constanta nu numai in realitate dar si  in retetele mele recente, ma gandesc ce mananc. Rar, carne, dar zilnic vegetale. Profit ca sunt in sezon, se gatesc usor, te saturi fara sa simti ca te-a umplut de numai poti respira si te umplu de energie. O alta reteta pe care am incercat-o si care mi-a placut foarte mult este caserola de legume, sau legume la cuptor, o reteta culeasa si ea din aceeasi carte pe care o tot mentionez aici de ceva vreme, ‘The Practical Encyclopedia of East European Cooking’, 1999.

O vreme vei citi aici multe retete vegetariene sau vegane pentru ca pe o asa vreme de vara, nu ma vad mancand si scriind prea mult despre carne. Nu ma atrage. Urmeaza acum o bunatate de mancare, cu multe legume, foarte diferite si colorate, sa le mananci cu ochii, nu alta, din bucataria bulgareasca. Sper din tot sufletul sa iti placa ceea ce urmeaza si sa te indemne sa petreci putin timp in bucatarie si langa aragaz, doar de dragul unei retete sanatoase si gustoase.

Legume la cuptor

4 portii


  • 1 vanata
  • 115 g (1/2 cana) okra (bama), taiata pe jumatate, in lungime
  • 225 g (2 cani) mazare proaspata sau inghetata
  • 225 g (1 1/2 cana) fasole verde taiata bucati (cca 2,5 cm)
  • 4 zucchini, taiati felii de cca 1 cm grosime
  • 2 cepe taiate marunt
  • 450 g cartofi taiati cubulete
  • 1 ardei rosu, feliat
  • 397 g conserva rosii taiate
  • 150 ml (2/3) cana bulion vegetal sau apa
  • 60 ml (4 tbsp) ulei masline
  • 75 ml (5 tbsp) patrunjel proaspat, tocat
  • 5 ml (1 lingurita) paprika
  • sare
  • 3 rosii feliate si 1 zucchini pentru decor


  • Incalzeste cuptorul la 190°C, gaz 5. Taie vanata in bucati de cca 2,5 cm. Pune toate legumele intr-o tava mare de cuptor sau caserola cu capac.
  • Toarna peste ele rosiile din conserva, bulionul vegetal, uleiul de masline, patrunjelul, paprika si sarea si amesteca bine.
  • Niveleaza legumele si orneaza alternativ cu felii de zucchini si rosii.
  • Pune capacul caserola sau acopera bine tava cu hartie de copt. Lasa la cuptor pentru cca 60-70 minute. Serveste fie fierbinte, fie rece cu paine.

Pofta buna!