zesty avocado and caramelized tomatoes appetizers

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My mom made these as appetizers when we were in Switzerland celebrating National Day. I showed how she made them and copied her recipe last weekend…

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avocado and caramelized tomatoes appetizers

For about 20-25 crackers

1 medium avocado (needs to be ripe!)

300 gr cherry tomatoes

crackers

sugar, salt, chili flakes, curry powder

olive oil

lime juice

fresh coriander (not a must but adds a nice touch)

Start by caramelizing the tomatoes: slices them and place them on baking paper. Sprinkle with sugar (very important!), salt, chili flakes and olive oil. Place them in a 200c pre-heated oven for about 30 minutes. Remove and set aside to cool.

Prepare the avocado: cut it and mash with a fork (I like when there’s still chucks in the mix), season with salt, lime juice, curry powder and coriander. Place in the fridge for half an hour to chill.

Put the avocado mix on the crackers and place the caramelized tomatoes on top. Bon appétit!

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IMG_5282 copyall pictures © the simple and chic blog

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panzanella (traditional tomato and bread salad)

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The panzanella has its origins in Tuscany but is widely prepared in the whole country. This is one of the simplest and most delicious summer dishes I make very very often (heat = laziness)…

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Panzanella

You will need

1 kg of ripe tomatoes

500 gr of bread (preferably dry)

1 onion

fresh basil leaves

1dl olive oil

salt, pepper to taste

Cut the tomatoes and the bread into small pieces. Slice the onion with a mandolin and cut the basil leaves. Mix all the ingredients in a big bowl using your hands. Pour the oil, salt and pepper and mix well again.

Set in the fridge for minimum one hour before serving (so the bread gets tender), bon appétit!

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all pictures © the simple and chic blog

iced cucumber coconut soup

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This is a great light summer soup I made last week…

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Iced cucumber coconut soup

You will need

3 medium cucumber

1 pack of coconut milk

1 dl olive oil

curry powder, salt and pepper to taste

Peel the cucumber, throw the skin into boiling salted water for 3 minutes, remove and cool in iced water, place into the fridge (we’ll mix these into the soup to give it a great green color).

Cut the peeled cucumber into chunks, put these into a pan with the coconut milk and the olive oil, bring to boil and let it cook for 7 minutes, remove and let cool for 15 minutes.

Put the cucumber mix, the skin, curry powder and salt into a blender until you get a smooth texture. Filter the soup (to get it super smooth), rectify the seasoning and blend again. Place into the freezer for 45 minutes and serve immediately.

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all pictures © the simple and chic blog

 

happy friday

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Good morning and happy Friday! I truly enjoyed my week in Switzerland (although the weather really sucked – 13c and raining), it was wonderful to spend time with my family, especially my grandma and my brother who were staying with us as well. We laughed a lot and it felt like a mini-holiday…

On Thursday, I’ll fly to Marrakesh with my (business) partner in crime so most of my weekend will be dedicated to read about the city to spot the cool places and nicest hamam places…

The nicest new restaurant discovery… in Alassio, Liguria

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Cool sandals from &Other Stories… on sale!

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Italian classic: risotto alla Milanese 

I wish you all a wonderful weekend!

xo

happy friday

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Happy Friday folks! I hope you all had a great week. On Monday I’ll be traveling to Switzerland for work and finalizing our 1st of August (Swiss National day) plans – I’ll bring friends to my parents place to celebrate this year and I can’t wait to show them how beautiful Switzerland and that particular day can be! No plans yet this weekend, I guess scheduling my upcoming week, pack my suitcase and just enjoy the beautiful weather!

A new white orchid adding instant chic to my dining table

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Weekend fashion inspiration: Instagram’s best dressed list via refinery29


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Spaghetti with greens and fresh rucola-rocket

Happy weekend!

xo