Mediterranean Chicken Rice Pan

Mediterranean Chicken Rice Pan

Hello everyone and happy weekend,

how much do you guys like risottos or chicken rice pans? I personally love these kind of dishes, especially during the cold autumn and winter months, when you come home from the cold breathe outside and want to warm up your body from the inside. This chicken rice recipe is ready to serve in less than 40 minutes for about 4-5 people with the recipe you will find at the bottom of this post.


chicken rice pan


I started cooking the chicken breast in a heated pan, later I added the rice to it with some water. As I love and try to eat as much wholegrain and healthy ingredients as possible, I used wholegrain rice for this mediterranean rice pan. But if you do not have this one at your house, you can choose any other rice you’ld like. Just have to consider the difference of cooking time, that varies on each other kind. I wouldn’t recommend to use Basmati rice, as this rice would be to thin for this kind of risotto plate. Better using the white/large rice, which as I remember has to be rinsed in water before cooking.



chicken rice pan


While cooking, try to stir the rice-chicken mixture occasionally every 5-10 minutes. So the rice has no chance to stick onto the ground of the pan and the rice can cook entirely and well. After cooking this rice pan for about 15-20 minutes, consider if the rice is well cooked, or if some more water is necessary to add.


chicken rice pan


Cook on low to medium heat and cover the pan to keep the spices nicely cooked with the chicken-rice mix. I feel when I do not cover while cooking, the taste is less intense, than when I cover it. Have you ever experienced that?


chicken rice pan chicken rice pan


Ready to serve a fresh portion of mediterranean rice chicken risotto 🙂 I can tell you, the next day it will be much more tasty, as the spices will come out even more tasteful.


chicken rice pan



Mediterranean Rice Pan

Julies Kitchen  - super delicious mediterranean rice pan

Course Main Course
Cuisine Italian, Mediterranean
Keyword Mediterranean Rice Pan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 portions


  • 1 cup Wholegrain Rice
  • 300 gr Chicken breast
  • 3 gloves Garlic
  • 1/2 piece Onion
  • 2 big Tomatoes
  • 1/4 piece Eggplant
  • bit Coreander
  • 2 pieces red Pepper
  • 1 cup Water
  • Olive Oil


  1. Start heating up the pan with some oil, chopp the chicken breast in pieces and fry from all sites until golden brown.

  2. Meanwhile the meat is cooking, prepare and chop all ingredients, such as onion, garlic, eggplant, coreander, red pepper, tomatoes and put them with some salt into the blender. Add a cup of water and blend to a liquid sauce that we will add later to the chicken and rice pan.

  3. Add 1 cup of rice to the chicken in the pan, some extra olive oil and leave cooking until the rice gets a little bit transparent. Add 1 cup of water and leave cook for 1-2 minutes.

  4. Now add the red liquid sauce to the pan and stir occasionally after 5 minutes. Turn the heat to medium level, cover the pan and leave cooking for 10 more minutes. Stir again and see if there's more water necessary.

  5. Switch off the heat and enjoy the mediterranean rice-chicken pan.

Delicious Poppy Seed Cream Cake

Delicious Poppy Seed Cream Cake

Hellooo out there… and a happy second october week all  !!!

The temperature in the last 7 days cooled down so much, that I really started to love beeing in my new Kitchen and prepare some new, warm recipes for the stay at home moments.

Just recently I had to move to another appartment and as you all know, when you get to clean up your cabinets, sometimes you find ingredients that you bought long time ago, but still kept it all the time at one place! So that was what happened to me with the poppy seeds. Not really sure when was the last time I travelled to my home country, i might be around april or so. So the few times I travel to my families village, I always get some tasty ingredients from the stores, that are hardly to find  here in spain.



So did I with Poppy Seeds! As young girl I used to love these poppy seed cakes from our village bakery. Remembering these monday mornings, I had to run to the school bus early…..but I always got either a poppy seed bread or sweet piece of cake for 1€ before heading to the bus station. Somehow we never forget about these little things, that made us so happy in our childhood…. Loooovelyyyyyy……



So look at this beautiful piece of delicious poppy cake with the crunchy dough around the cream. It’s kind of similar to a cheesecake recipe. In this recipe I used normal flour and sugar (sugar & brown sugar). For the cream i choose low fat cream cheese to keep the calories a bit lower ‘laugh’ . Adding some flour to the cream mixture helps to bind it later, so that the cake doesn’t break, when you cut it into pieces.



Perfect combination between the crusty dough and the vanilla poppy seed cream. If you love poppy seed cakes and cheesecakes, do not hesitate trying that one out soon………



This cake is much more tasty when you just put it for 30 seconds in the microwave, to warm it up a little bit. Combinated with some caramelized cream, jam or natural jogurt on top…….mmmmmmm to good !



No more words needed for this cake, time to get some pieces to friends and neighbours now. Hope you enjoyed reading this article, please follow me on Instagram for more inspiration. I’m happy to answer any of your question or to see your results.

Meanwhile, big Hug to all of you…….



Delicious Poppy Seed Cream Cake

This cake is a mix of cheesecake and poppy seed dream. Absolutely recommendable for the cold days coming now.

Course Dessert
Cuisine American, French, Mediterranean
Keyword Delicious Poppy Seed Cream Cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12 portions


For the dough

  • 340 gr Flour (you can use wholegrain or buckwheat flour or any you prefer)
  • 150 gr Butter
  • 120 gr Sugar (I mixed half brown/half white)
  • 1 tbsp Baking powder
  • 3-4 tbsp Milk (any milk)


  • 500 gr Magerquark (cream cheese low in fat)
  • 150 gr Sugar
  • 100 ml Cream (low in fat)
  • 1-2 sp Creme Fraiche
  • 3 Eggs
  • 4 sp Flour
  • 3-4 sp Vanilla extract
  • 150 gr Poppy Seeds


  1. Start to mix all the ingredients for the dough until it become to a smooth mass that doesn't stick on your fingers, if it is to dry, add some bit of milk to it. If the mass should be to sticky just add some more flour to it.

  2. Prepare the baking form with some lof fat butter or olive oil and spread out 2/3 of the dough very thin on the ground and the on the sites up...

  3. Leave it rest in the fridge for about 20 Minutes.

  4. Start to preheat the oven on 170°C

  5. For the filling mix the cream cheese (magerquark), sugar, eggs, cream, creme fraiche together until it becomes a nice creamy mixture. Add some flour to bind the mass. Finally add the vanilla extract and poppy seeds.

  6. Get out the form  with the spreaded dough from the fridge and pour in the poppy seed cream mixture. Look that it doesn't go over the dough on the sites.

  7. Now you can mix the other 1/3 part of the overleft dough with some poppy seeds or if you have some nuts (almonds/walnuts/pecans, etc). and sprinkle over the cake. This will be the crunchy topping for this delicious cake.

  8. Bake for about 50 minutes and leave cool down at least for 20 minutes, that the cake doesn't break when you get it out of the form.

  9. Enjoy with some natural jogurt on top or some caramelized sauce

Wholegrain Vanilla Cheesecake

Wholegrain Vanilla Cheesecake

Wholegrain Vanilla Cheesecake

Hello friends! I hope you had a great Weekend…

after a long time decided to go for a delicious cake version with some more healthy ingredients I could find at my home. As usually for the cheesecake cream so called *magerquark* or low fat cream is needed, but unfortunately I hadn’t it at my house, I used the russian quark called *TVAROG*. You can find it in any russian foodmarket, or where they sell International foods. The packages have about 250 gr inside. For this recipe of a medium size form, i used 2 x 250 gr packages of this quark. But you also can go for the traditional way with the other one you may find.



Honestly, can’t remember the last time I was baking a Cheesecake … but after finishing this kind of vanilla cheesecake, i knew for sure that this will be at least a monthly food choice. It’s also family approved recipe, so for Kids it’s more than deliciouss and enjoyable.



Since I started to take more care about the ingredients I add, I try to change old recipes with other ingredients to come up with a new, delicious and healthy taste. So instead of using flour, choose other types of flour, such as wholegrain flour, buckwheat flour, almond flour etc. Same with white sugar, love to use a mixed variant or just brown sugar / coconut sugar.



When you’re spreading out the dough in the form, it is important to lift it up on the sides of the form as much as possible. The inside cheescake cream otherwise will leak if it doesn’t has the support of the shortcrust.



After a long week of moving, packing and sorting out finally to my new Apartment, this cake was just a dream to enjoy with a cup of hot tea. I still can smell this delicious and sweet smell of it *hehe*. Hope you enjoyed this Recipe in please leave me a comment when you have tried out to bake it.



Wholegrain Vanilla Cheesecake

Another kind of Cheesecake, super fluffy and delicious

Course Dessert
Cuisine Mediterranean
Keyword Wholegrain Vanilla Cheesecake
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Author Julia



  • 80 gr Whole flour
  • 30 gr Sugar
  • 1 Egg
  • 40 gr light Butter or (olive oil)

Vanilla Cheesecake Mixture

  • 80 gr Sugar
  • 30 gr Whole Flour
  • 30 ml Almond Milk or any other
  • 3 Eggs
  • 500 gr Quark ( 2 x russian Twarog ) low fat
  • 3 sp Vanilla Extract
  • 30 gr Food Starch


  1. Start preparing the shortcrust for the ground of the cheesecake. Mix the ingredients whole flour, egg, sugar and butter (i used olive oil) together and knead until you have a strong and not sticky mass. Sometimes a bit more flour is needed. Put in transparent film and in the fridge for 20 minutes.

  2. Time to preheat the oven to 180°C.

  3. Mix  40 gr. of sugar (i used brown sugar), whole flour and milk together with a whisk. Add the egg yolk of the 3 eggs, vanilla extract and the quark (russian twarog in my case) under the mass and keep mixing slightly.

  4. In another bowl whip the cream, add the other 40 grams of sugar, some salt and food starch to it. 

  5. Bring the mass of the whipped cream mixture slowly under the other mass.

  6. Get out the cool dough from the fridge and spread into the form, lift up the dough on the sites, to keep the cream inside. Fill in the cheesecake mixture and bake for about 45-55 minutes by 180°C.

  7. Leave the Cake cool down for some time, as the cream mixture can easily break the cake. At least for 20 minutes before taking out from the form.

  8. Serve and Enjoy when the Cheesecake is still warm, with a cup of Coffee or Tea perfectly combined.

Light Chocolate Apple Cake

Light Chocolate Apple Cake

Are you looking for a quick and ”no egg” variant? This morning I decided to make this light chocolate cake with apples topped. While I had a sick Kid laying in bed, and I know he loves cakes, but I had neither cake no milk at my house I played around with some other ingredients I could add to it.


Doesn’t this make you become a little hungry? I’m the kind of person, when baking something, there’s no time to rest. Just the smell when you take it out of the oven, makes you grabbing the knife, to cut down a piece of warm cake and try it.


The used ingredients are super healthy and good for our body. 100% raw cacao powder and brown coconut sugar instead of white sugar and sugar-cacao. I also eat the normal sugar, but I love trying out new things, and change usual ingredients with more healthy ones.


In case you want to add more pieces off apples, you can do it aswell. Cutting some more apples and just press the pieces deeper into the dough. Delicious!!!



Instead of preparing it with apples you can also use other fruits like pear or peach. Would make it become even juicy. You see there are tons of possibilities to come up with the basic recipe for the dough. I hope you enjoyed it…





Light Chocolate Apple Cake | Vegan

Try out this super easy and tasty cake or bread. Perfect combination for the Breakfast or even as a snack to go.

Course Breakfast
Cuisine French, Mediterranean
Keyword Light Chocolate Apple Cake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Julia


For the dough

  • 125 gr Whole flour
  • 70 gr Kefir or any jogurt you prefer
  • 70 gr Ricemilk or any other you prefer
  • 60 gr Coconut Sugar or brown sugar
  • 1 tbsp baking soda
  • 1 bit salt
  • 2 tbsp olive oil
  • 2 pieces Apples or peach as another option


  1. Leave the apples washed apart.

    / Preheat the oven to 180 degree /

    Start mixing the ingredients together until you have a smooth dough for baking a delicious and super healthy morning cake.

    Bring the dough into the form. Peel the apples, cut them into half and take off the seeds. Put them slighty on top of the dough and press them into the mass a little bit.

    Bake for about 40 minutes by 180 degree and enjoy with some toppings like honey, jogurt, jam or just to a cup of Hot Chocolate.

Super Delicious Lemon Cake with Icing on Top

Super Delicious Lemon Cake with Icing on Top

Ok, so lets be honest……

Who of you don’t like one piece of a super tasty lemon cake, maybe combined with a cup of Milk, on a rainy Sunday? Once is defenetly sure,  Lemons are never missing in my kitchen.

And when I don’t use them for lemonade, then you can find them either in some bakeries or creams.

Doesn’t this look delicious…. oh common, Just writing about this lemon cake makes me feel hungry again *laugh* So in reality baking is super easy, but as I wanted to get out as much lemon taste as possible, I combined three different types of lemon sources, fresh pressed lemon juice, lemon extract and grated lemon peel…. Depending on your taste add more or less to it….

Honestly my Icing wasn’t the most professional one /laugh* While I was mixing all the ingredients, my confectioners sugar finished and I hadn’t had enough to reach a strong mass for the icing on top. Finally I spread the mass over the cooled down cake and put it together for about 20 minutes in the fridge, to reach a thicker consistency.

While baking in the oven, depending on the size of your form the time may vary between 40 and 60 Minutes. The size of my lemon cake was a medium one i would guess, and baked it for 50 minutes approx. Get yourself a timer and make a little test with a wooden stick after 35 minutes, to see if the dough is still sticking on the stick or *not*.

I hope you enjoyed this recipe and would love to get some comments back when you have tried to bake this piece of dream.

Lemon Cake

A perfect lemon Cake suited for cosy Weekends, Kids Parties and Brunches.

Course Dessert
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 Cake
Author Julia


  • 3 cups Whole Flour
  • 1 tbsp Salt
  • 1/2 tbsp Baking Powder
  • 1 cup butter vegetal
  • 1/2 cup cream (like mascarpone)
  • 2 cups sugar
  • 4 eggs
  • 2 tbsp grated lemon peel
  • 1 lemon (juice)
  • 1 tbsp lemon extract for more taste


  • 1/4 cup Butter
  • 1/4 cup Confectioners Sugar
  • 3 tbsp lemon juice/extract
  • 2 tbsp grated lemon peel


  1. Preheat the oven to 180°C.

  2. Start mixing the flour with salt and baking powder first and leave it on the site.

    Heading to the second step. Mix with a mixer 1 cup of soft butter with cream cheese (i used in this case 15% one), you also can use mascarpone.

    Add the two cups of sugar, continue mixing and start adding 4 whole eggs to it until a creamy mass. Now add grated lemon peel and the fresh pressed juice of one lemon to it (you also can add some lemon extract), I used all 3.

  3. Now its time to bring the flour mixture into the creamy one and continue blending everything for 2 more minutes.

  4. In a baking pan (any form you prefer, wish some oliveoil to the edges or some flour, add the cake mass and put into the oven for about 60 Minutes by 180°C.


  6. When the lemon cake is finished and cooled down, prepare the lemon icing mass. Mix 1/4 cup of butter with the confection sugar, lemon extract and grated lemon peel again. Blend everything slowly until a strong creamy mass. Cover the cake with it and leave it for about 10 Minutes in the fridge.

    Ready to serve and Enjoy.

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