Pear and Almond Croissants

After the last two recipes, I knew it was about time to publish my first dessert recipe. I am so proud and excited for this one, because it’s my very own and it came out better than expected. It’s fresh, it smells like summer and it goes perfectly with a cup of espresso. Enjoy!

Pear and Almond Croissants


Ingredients (for 8-10):

  • 3-4 small pears
  • 1 Pillsbury Original Crescent Rolls
  • 1/2 cup flour
  • 1 cup finely chopped almonds
  • 3 eggs
  • 1 cup  butter
  • 3 cups sugar
  •  2 tbsp lemon juice
  • 2 cups water
  • honey drizzle


The hardest part for me was definitely making my first pear preserve. But it was so easy too. Cut the pears  in small cubes and place them in the a large pot. Add 1 cup of water and turn on the heat to medium-high. Add sugar and lemon juice, and cover with lid. In 10-15 min  turn down the heat to medium and start stirring the soft pears.


In another 20 minutes, the pears should start getting softer and sugar should start turning into caramel. That’s the time to add another cup of water so the pears can cook longer. The pear preserve will be ready in another 10 minutes of stirring.


When its done, put the pear preserve in a big jar and refrigerate for an hour.

I would totally advice you to make your own croissant dough, because its easy, there are plenty of ideas “how” online and it’s gonna taste amazing. I didn’t have enough time when I was making all of the last three recipes, so I decided to buy those premade “crescent rolls”. The croissant dough should have a triangle form. You take it, put it over some flour (so it won’t stick while rolling), put 1 spoon of your ready pear preserve, make a little cut with a knife on top of the dough, and start rolling the split ends together while trying to keep the pears inside.


When you are done with all of them,place them on a baking sheet and heat the oven to 350°F. Croissants are tasty when they are slightly crispy and buttery on top. So next step is mixing the eggs and the melted butter together until you get a smooth texture. Using a pastry brush, apply it on top of the croissants, sprinkle with almonds and let them bake for 10-15 minutes.

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You are going to know by the smell when they are ready. Place on a small plate, drizzle with honey and sprinkle with the rest of the almonds.


Don’t forget to brew a fresh cup of coffee and to share with your family!



Spring Zucchini Pie

I bet you loved that Thai Curry-Coconut & Lemongrass soup! It’s perfect for this season and its the ideal first course meal – light and full of flavors. Now its time for the main course.

Spring Zucchini Pie


Ingredients (4 servings):

  • 1 cup chopped shallots
  • 1 cup minced garlic
  • 1/2 cup olive oil
  • 3-4 medium-sized yellow and green zucchini
  • kosher salt
  • 1/4 cup dried basil leaves
  • black pepper
  • bunch of fresh dill
  • 3 eggs
  • 2 cups  feta cheese
  • 1 cup parmesan cheese


Heat the oven to 375°F. In 12-inch skillet, heat olive oil over medium-high heat. Add the shallots and the garlic and cook 3-4 minutes. Add zucchini, basil leaves, salt and pepper and cook for another 7-8 minutes. Zucchini don’t have to be completely cooked, just golden.

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In the meanwhile, in a large bowl, mix the eggs, feta cheese and parmesan cheese. Beat until you get a nice, thick and smooth texture.


Turn off the heat. Put a baking sheet over your 12×8-inch (2quart) glass baking dish. Add 1 layer of the sauteed zucchini. Then pour a layer of the eggs&cheese mix. Repeat until use all of zucchini and the mix.



Bake 20-25 min until golden. Serve and sprinkle with fresh dill on top.

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Bon Appetit! Try, share and comment these awesome dishes! Don’t forget to stay tuned for the last part.  A delicious homemade dessert is on your way! 🙂



Thai Curry-Coconut & Lemongrass Soup

Hello, passionate readers! This week I decided to make a 3 course spring meal which is perfect for family dinner, unexpected guests or a planned friends party. If you have vegetarians in your party, don’t worry! I got your back. All you need is a couple free hours, good music in the back and a passion for cooking. Let’s get started.

Thai Curry-Coconut & Lemongrass Soup


Ingredients (4 servings) :

  • 1 tbsp vegetable oil
  • 3 tbsp thai green curry paste
  • 3 tbsp minced garlic
  • 5 scallions (thinly sliced)
  • 6 cups mixed sliced vegetables( I used bell peppers and portobello mushrooms )
  • 3 cups lemongrass paste
  • 1 cup heavy cream
  • 2 cups vegetable stock
  • 1 can unsweetened coconut milk
  • 8-9 small shrimps (optional)
  • 1 tbsp olive oil
  • kosher salt
  • black pepper
  • steamed white rice (optional)


Start with the preparation of your veggies. Cut them(scallions, bell peppers, portobello mushrooms) in medium size cubes, mix them and leave on side.

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Warm the vegetable oil in a large stockpot over a medium-high heat. Add the green  curry paste and the minced garlic and sauté for 3-4 minutes. Then add the mixed sliced veggies and the lemongrass paste and cook for another 5 minutes.


Once it starts smelling good, add the veggie stock and the coconut milk. Cover with lid and stir it every now and then, about another 5-6 min. I decided to add shrimps for flavor, but you can totally substitute it for chicken, noodles or just steamed white rice. I seared the shrimps in olive oil for extra flavor before adding them to the soup. (about 3-4 min).


Add the cooked shrimps and heavy cream and let it all simmer together.  Add the salt, black pepper and more curry paste or powder, if desired.Cook and stir until the mushrooms and bell peppers are completely soft and the broth is thicker.

Serve right away with some lime or lemon wedges on side or top it with fresh cilantro.

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