Am back!

It's been a long long time since I last updated this blog, I know. I took a long break because many things have happened in my life recently ,and the most important event is that am pregnant with our second child :-)

Well, for a whole five months I was a nausea and vomit victim so I couldn't even think of cooking or writing about food , such a pitty , since food is my biggest passion. So now am back , with new recepies and new enthusiasm hoping to provide you with things I like to cook and bake and not only...
Summer in Italy and particulary in July is very very hot.So we find ourselves often looking for new recepies trying to refresh ourselves during these hot months of summer.Although I know it might not sound so fresh for a summer , I find it a light recepie that can be eaten hot or cold. I found this recipe on one of the italian cooking magazines , it is a spinaci with Cherry tomatoes and Pecorino cheese quishe.You can change the pecorino and put feta cheese which is more appropriate for summer, but then mind the salt because feta is very salty.


Spinaci Quishe

Ingredients:

1 ready to use puffpaste

500 gr spinech

3 garlic cloves

1 medium onion

10 cl oil

1/2 teaspoon nut meg

250gr cherry tomatoes

250 gr cream cheese

3 eggs

50 gr black olives

100 gr pecorino cheese

50 gr emmental cheese.

salt and pepper


Wash spinach, peel garlic cloves and onion then cut them finely, Put some olive oil in a skillet and sautè garlic and onions then add all spinach in.Season with Salt, pepper and nut meg.

Put sauteed spinach in a colander to drain excess liquids.Wash tomatoes and cut in halves. Preheat oven to 210c°
Pass the pie pan under the tap cold water.pat dry and place the puffpaste inside the pan.Use a fork to form some holes in the bottom of the puffpaste.

In a large mixing bowl, put cream cheese and eggs together and mix gently , then add to the spinach.Add mix into the pie pan covered with the puffpaste.Add the tomatoes and the black olives on top.

Cut the pecorino cheese into small cubes then add them on top, finish by sprinkling the grated Emmental cheese and some drops of olive oil. Bake for 45 min.