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katharina.kuehr

Grilled Peach Toasts with Whipped Honey Ricotta

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Summer is hot. Summer is good times. But do you know what summer also is? QUICK and EASY recipes. No one (not even I do) likes to spend much time in the kitchen when you could just enjoy the sun. For these times this recipe is perfect. Quick but still fancy, easy but still extremely delish. Plus, you can make great use of the amazing summer stone fruits.

What is special about this recipe?

I think already when you hear or read the name you can kind of see that it is a little bit special. So, first of all, the grilled peaches. Have you ever had peaches grilled? if not, you NEED to try. It is a game changer. The sweetness is enhanced by the heat and the sugar inside the fruit kind of starts to caramelise. All in all – amazing. And then we have the ricotta. Well, ricotta as is already is pretty damn delish. But when you whip it (either in a food processor or with hand) it gets incredibly smooth and creamy. Plus, the honey gives it some extra sweetness and tanginess. And let’s not forget about the balsamic vinegar on to. It’s like the cherry on the top. It’s the combination of the sweet and hearty that makes this so special and amazing. Absolutely worth a try. And please, don’t be fouled by the fancy sounding name. It is super duper simple.

Is it healthy?

I would say so. So first of all, bread. I would recommend to use wholegrain bread since it does not only have the perfect size but also is it higher in fibre and nutrients. But you probably know that wholegrain bread is healthier than white bread. Peaches as a fruit are healthy. They are, since they are fruits, very high in vitamins and water. But also, they contain some sugar, which is totally fine. This sugar can be used better by your body as it comes with fibre but still, I would not overdo it, just as we shouldn’t do that with anything!

The ricotta is not unhealthy but not healthy. I guess it is somewhere in the middle. Compared to other cheeses, ricotta is not very high in calories. It does provide you with a good amount of protein but with that comes fat. Mostly unsaturated. A benefit of ricotta is that it is very high in calcium, which is great. I’m gonna be honest, I love incorporating ricotta into my diet because it is super delish, and as said, it is not unhealthy as long as it is consumed in moderation. You can find several other recipes on my blog with ricotta such as my French Toast with Whipped Ricotta and Figs or my Veal Stuffed Zucchini Cannelloni !

Substitutes and when to have it

This recipe is pretty versatile. If you do not have wholegrain toast, switch it out for another one or for some sourdough bread. No peaches on hand? Use apricots instead. Or you could even go for figs. If you are lacking ricotta you can simply use cream cheese in it’s place. Feel free to adapt the recipe the way you like it!

In terms of when having this, let me tell you, this is really up to you. I mean you can have it as a breakfast, totally, or as a brunch. I even love this as a lunch or dinner but it can also be served as a dessert or snack. So really, any time you want it. Since it combines sweet but also a little savoury, it is the perfect excuse to have it at any time!

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Grilled Peach Toast with Whipped Honey Ricotta

Quick, easy, fancy, perfect for summer. Fresh fruit combined with crispy bread. Simply amazing!

Course Appetizer, Breakfast, Dessert, Main Course, Snack
Prep Time 5 Minuten
Cook Time 5 Minuten
Total Time 10 Minuten
Servings 6 Toasts
Calories 158 kcal

What you will need

  • 2 peaches
  • 6 slices whole grain bread
  • 200 g ricotta
  • 1 tbsp honey
  • 1 tsp coconut oil
  • some balsamic vinegar

How to

  1. Toast every slice of the bread. Half the peaches, depit them and cut them into about 1cm thick slices. Heat up a grill or a grilling pan. If it is a pan, melt the coocnut oil. Once hot, fry the peaches on each side for 2-3 minutes, then flip.

  2. In a food processor or a bowl place the ricotta and honey. Whip it together until smooth or creamy.

  3. When the bread is toasted, take it out of the toaster and spread with the ricotta. Place the grilled peaches on top. Finish off with a drizzle of balsamic vinegar. Enjoy!

I hope that you enjoy the recipe and love it as much as I do!
Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

The Crispiest Healthy Peach and Cherry Crumble you’ll make

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You know what I love about summer? There are so many fresh fruits and veggies!And there are just so many ways you can use them! Just like this one! Sweet and juicy fruits beneath a layer of Goey, sweet and crispy crumble. No, you can’t taste that it is healthy but you are going to want to have all of this at once!

Why crumble?

I need to say that I actually got the inspiration from a friend of mine. One night I forgot my keys at home and no-one was there so I stayed over at one of my friend´s houses and her mom had made this ultra tasty crumble. It was with apricots and not super healthy I think but it was amazing! So I thought I wanted to kind of recreate it and asked you guys on instagram what kind of recipes you’d like to see, and you answered crumble.

What is a crumble?

I think the name crumble comes from crumbs. I think you can already imagine what it is. So basically you can make this with any fruit you have on hand. They build the foundation. On top of the fruits are crumbs made out of butter, sugar and flour and then it is all baked in the oven. The fruits will loose some liquid but the flavour will intensify and the crumbles will crisper up. Imagine it as warm fruits with cookie on top.

Is crumble healthy?

Not really. I mean it is healthier than other desserts such as chocolate cake because it is mainly made of fruit but the crumble part is not healthy. Why? It has a lot of sugar and fat in it. Basically no vitamins or nutrients. So yes, it is better and lighter than most desserts but you can’t say that it is healthy.

How to make crumble healthy

This actually is super easy. Easier than expected. We leave the base as it is. So the fruit part is the same. But we change up the crumbles part. Instead of flour we are using rolled oats. But before using them we need to process them in a food processor until they have reached a really fine consistency, much like flour. Oats are super high in vitamins and fibre and are therefore way healthier than white flour is.

Instead of butter we use margarine. Margarine is made out of plants and oils and really high in unsaturated fat. It still is high in calories but it by far does not have such a high content of saturated fat. And instead of white sugar we are using coconut sugar. Coconut sugar is way less processed and actually has a bunch of nutrients and fibre.

Substitutes:

If you do not have peaches or cherries on hand, you could make it with berries, apricots or whichever fruit you have. It works best wit softer fruits though. Instead of rolled oats you could use any type of flour such as almond and wholewheat. If you do not have coconut sugar, you can also use brown sugar.

How to best serve it:

When you take it out of the oven let it sit for a few minutes to cool a little bit and let it crispen. Then I love to serve this with ice cream or some kind of yoghurt. Greek yoghurt, oat yoghurt or just normal one. Whatever you have one hand!

I hope that you will like this recipe (I am obsessed with it) and make it on repeat such as I do!

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Peach and Cherry Crumble

The best way to use all of the good summer fruits. Sweet and juice peaches and cherries beneath a layer of perfectly crispy crumble. Just a dream.

Course Dessert, Snack
Prep Time 10 Minuten
Cook Time 15 Minuten
Total Time 25 Minuten
Servings 6 servings
Calories 208 kcal

What you will need

  • 2 large peaches
  • 200 g cherries
  • 1 tbsp maple syrup or any other liquid sweetener such as honey
  • 1 tbsp cornstarch
  • 100 g rolled oats
  • 50 g coconut sugar
  • 50 g margarine

How to

  1. Preheat the oven to 180°C.

    Remove the pit from the peaches and cherries. Half the cherries and cut the peaches into small slices. Toss them first in the maple syrup and then in the cornstarch. Add them into a baking dish.

  2. In a food processor, process the oats until they have reached a very fine, flour-like consistency. Add the coconut sugar and margarine and pulse again until everything is combined.

  3. Crumble this mixture on top of the fruit and bake it in the oven for 10-15 minutes.

  4. Take it out and let cool a little bit. Then serve it with ice cream or yoghurt.

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière

Summer squash, pineapple and chickpea curry

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I mean, you can never go wrong with curry but this tops it all. On a scale from 1-10 this would easily be an 11! Yeah, I know what you are thinking, Curry is something for winter and colder days to cozy up. Well, yes it is but it at least is as good in summer. With those fresh ingredients, this is the perfect summer dinner!

A curry love

Curry Is seriously one of my favourite meals. Ever. First of all, it is super easy to make, secondly, it tastes amazing, it is super healthy, so comforting and just good. And you can never go wrong with it. If you have been following me around here for a little while you probably know this because I have several curry recipes on the blog already including a curry noodle soup (one of the best recipes on the blog!!), a super easy 20 minute green curry and a creamy lentil dhal which is kind of similar to a curry but not quite the same. But this curry is different.

What makes this curry different?

It is a summer inspired one! Also, usually when making curries I add in every possible vegetable. But in here I kept it rather simple. Why? That way you can really focus on the flavours. So what then is in there? As for vegetables we are using summer squash. Summer squash is very similar to zucchini, just a little bit more intense. Besides summer squash the only veggies are mushrooms (just regular porcini mushrooms, I think they go very well with anything) and some spinach for some vitamins and a nice pop of colour.

Doesn’t sound too fancy yet, I know. But the real fancy part, which makes this curry is the pineapple. While this may sound a little strange to some, it actually is a thing. When I go to our favourite traditional Thai restaurant and order a curry it most of the time comes with fruit in it. This is not unusual. Sometimes it is pineapple or even lychee. This honestly adds such a nice flavour to it.

The key to the best curry

While it is easy to make a curry it is not easy to make a good one. Sometimes it turns out not as flavourful or creamy as you’d want it to be. Making a good curry starts with using a good curry paste. You can make one at home ( I have never tried it but I cannot imagine it to be super difficult) or buy one at your supermarket or local asian grocery store. What I always watch out for is that it is a Thai brand. You can really taste the difference.

Another key is the preparation: to make the curry make distribute evenly in the curry I like to combine it with the coconut milk beforehand. Therefore I use about half of the coconut milk and whisk it together until it is creamy. That thins out the curry paste and won’t leave you with chunks of it in the curry.

My last (but important) tip is to sauté the coconut milk and curry paste mixture at the beginning. That really helps to bring out the flavour and actually makes a difference. I mean all of those tip are not very complicated but small changes make a big difference.

Ideal summer food

It is true, usually curry is more of a warming food. But the pineapple makes it really fresh. Also, you can serve it cold over some rice, with some naan, or with a salad. Curry actually works great for meal prep so you can serve it in the fridge (which actually enhances the flavours) and eat it cold. Also great for a nice summer picnic.

I hope that you will love and enjoy this recipe as much as I do.

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Summer squash, pineapple and chickpea curry

Not your classic curry but one with an amazing summer twist! A real esssential for summer!

Course dinner, lunch, Main Course
Prep Time 5 Minuten
Cook Time 15 Minuten
Total Time 20 Minuten
Servings 4 serving
Calories 499 kcal

What you will need

  • 600 g chickpeas from the can
  • 100 g yellow curry paste
  • 400 ml coconut milk
  • 2 summer squash (yellow zucchini)
  • 1/2 pineapple
  • 2 handful spinach
  • 250 g mushrooms
  • 1 tbsp oil
  • rice or naan to serve with
  • 50-100 ml water

How to

  1. Drain and rinse the chickpeas. Cut the summer squash into bite sized pieces. Slice the mushrooms. Combine half of the coconut milk with the curry paste in a bowl until a smooth aqnd creamy consistency is reached and everything is well combined.

  2. heat up the oil in a large pot. add the curry coconut mixture and sautée for 1 minute. then add in the mushrooms and summer sqash. Let it fry for about 4 minutes. Ad the water, chickpeas and pineapple and the rest of the coocnut milk. Bring to a boil and let simmer for about 10-15 minutes. Just before serving stir in the spinach.

    Then garnish with the cilantro and serve with rice or naan!

Happy cooking,
Enjoy,
Katie // Une Petite Cusiniere

Octopus Salad

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A super tasty summer salad. It’s not like your boring greens with olive oil and vinegar. No, it is so much more. Packed with tons of different things, crispy octopus, conch veggies, sweet mango and a super fresh dressing! That’s all we need for a (rather) quick summer lunch.

We always go to Italy for our summer holidays. Every single year. And when we are at the sea we eat a bunch of sea food. (I mean if not there, where else would you have it?). I have eaten pretty much all sea food there and absolutely love it. Except for octopus. I just wasn’t quite mine or what I loved. And then came quarantine. And we wanted to cook as many different dishes as possible (I think the first 4 or 5 weeks we did not make anything twice!). So every weekend we would go to a market close to us and get some good fish. And so, once I saw that Octopus and I just though like: alright, why not trying it out again, maybe I can make it taste good and so I got it. And that was a really good decision because this turned out to be such a delicious dish!

Is octopus healthy?

It actually is super healthy. Just like most sea foods, octopus has a pretty low fat content. Therefore it is not very high in calories. But, it is really high in protein. A 100g serving almost has 30g of protein which is quite a lot. Plus it also is pretty high in iron, selenium and Vitamin B12. So all in all pretty healthy.

Octopus Salad

Octopus is mainly eaten in asian cuisines like Japanese. Also, Mediterranean countries use it a lot in cooking. You can find it very often in the south of Italy, Portugal, Spain and Croatia. Another part in the world where it is pretty common to have it is Hawaii. There it often is served in poke bowls (which I also have a recipe on the blog). Octopus salad though, is often served in Italy. There a lot of times it is prepared with celery, tomatoes and parsley.

Octopus Salad à la Une Petite Cuisinière

While I got my inspiration from the rather „traditional“ salad I kind of changed it up completely. And it turned out pretty bomb. Why? I personally find that it is a bit boring with so little ingredients. Also, I love to eat the rainbow and combine as many flavours as possible. And there probably is not easier way to eat the rainbow than in a salad.

So we are using some basic greens as a base. I love to use a mix of baby spinach and lambs lettuce (Vogerlsalat) but any sort of greens works fine. To make it more filling we also add some potatoes. Those are just steamed in some water. I like best to use baby potatoes because you can eat them with skin but if you can’t find those, just use regular ones.

As for veggies we love using some green beans. Cut them up before steaming and then add them to a pot along with the peas or edamame. For some freshness and crunch we also add some bell pepper, tomatoes, radishes, cucumber and spring onions. And last but not least we are having some mango. This sweetens it up a little and makes it so incredibly tasty.

As for veggies we love using some green beans. Cut them up before steaming and then add them to a pot along with the peas or edamame. For some freshness and crunch we also add some bell pepper, tomatoes, radishes, cucumber and spring onions. And last but not least we are having some mango. This sweetens it up a little and makes it so incredibly tasty.

The dressing also is really simple. It is just olive oil, lemon juice, honey and a little vinegar. Super simple. But honestly, you do not need more because the salad already is really rich in flavour.

When to best enjoy it

I love this, for both lunch and dinner. It is not hard to make, comes together pretty quickly and does not sit super heavy in your stomach. Also, this works really well as meal prep. You can already add the dressing beforehand and just store it in an air tight container in the fridge for up to 2 days. It also is super nice to take this on a picnic and enjoy in the sun!

I hope that you will enjoy this recipe and make it on repeat this summer.

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Octopus Salad

Crispy octopus with many many fresh veggies, comforting potatoes and sweet mango. All packed up into one super delicius bowl!

Course dinner, lunch, Main Course
Prep Time 20 Minuten
Cook Time 10 Minuten
Total Time 30 Minuten
Servings 4 servings
Calories 338 kcal

What you will need

  • 500 g octopus about 4-5 tentacles
  • 2 garlic cloves
  • 1 red chili optional
  • 250 g potatoes I prefer using baby potatoes
  • 1 bell pepper
  • 1 cucumber
  • 1 mango
  • 4 spring onion
  • 150 g green beans
  • 100 g peas or edamame
  • 100 g cherry tomatoes
  • 4 tbsp olive oil
  • 1/2 lemon juiced
  • 1 tbsp vinegar
  • 2 tsp honey

How to

  1. Add the baby potatoes to a pot. Cover with water and bring to a boil. Let simmer for 20 minutes. Then drain them. If you are using larger potatoes you may need to cook them longer and need to peel them after cooking.

    Slice the octopus into slices, each about 0,5-1 cm thick. Heat up 1 tbsp of olive oil. FInely slice the garlic cloves and chili and add to the hot oil. Sauté for about 30 seconds. Add the octopus in it and pan fry for about 5 minutes on medium high. Then reduce the heat to low and let it kind of simmer a bit for 5 minutes.

  2. I the meantime chop up all of the veggies. Cut the cucumber into thin cubes just as the bell pepper. Half the cherry tomatoes and cut the spring onions into thin slices. Peel the mango and chop it up smaller. Cut the green ebans into bite sized pieces.

  3. Bring another pot with water to a boil and steam the green beans and peas for about 4-5 minutes.

  4. When the potatoes have cooled a little bit, cut them up into slices or cubes. Add all of the ingredients to a bowl. In a seperate one combine the remaining olive oil, lemon juice, vinegar and honey. Generously salt and pepper the salad and toss in the dressing. Serve and enjoy!

Happy cooking,
Enjoy,
Katie // Une Petite Cuisinière