These baked eggplants are delicious both warm and at room temperature, making them perfect to prepare in advance.
Roasted eggplants with tomatoes
Ingredients
- 2 onions
- 4-5 cloves garlic
- 3+3 teaspoons olive oil
- Salt and freshly ground black pepper
- 6 small tomatoes
- 4 small eggplants¾
- 2 bay leaves
Instructions
- Peel the onions and garlic and cut them into large pieces.
- Heat 3 tablespoons of olive oil in a skillet and sauté the onions over low heat until soft and translucent.Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.Insert the tomato slices into the cuts in the eggplants.Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.Drizzle the remaining olive oil over the eggplants.
- Transfer the onions to the bottom of a baking dish. Preheat the oven to 180°C (390°F).
- Trim the stems off the eggplants. Carefully slice each eggplant lengthwise into ½ cm (¼ inch) thick slices, stopping about 2 cm from the base so the slices remain attached.
- Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.
- Insert the tomato slices into the cuts in the eggplants.
- Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.
- Drizzle the remaining olive oil over the eggplants.
- Bake for about 1 hour, until tender.
- If you enjoy a stronger garlic flavor, press 1–2 additional cloves over the finished eggplants just before serving.
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This post was posted in Appetizers, Main Dish
Buckwheat Crepes
The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filling: ham & cheese (Galette Jambon Fromage), veggies, eggs, mushrooms, salmon… The filling option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.
This recipe is gluten free!
Buckwheat Crepes
One of the most common tips you’re likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Ingredients
- 250 g buckwheat flour sifted
- 1 tsp sea salt
- 350 ml milk
- 350 ml water
- 2 eggs
- 50 g melted butter
- butter for cooking
Instructions
- Combine buckwheat flour with salt, milk and water together.
- Add eggs.
- Add melted butter and whisk until smooth.
- Cover with plastic and and let rest for 2 hours.
- Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
- Always keep your eyes on the pan.
- Brush each crepe with butter and serve while they are still hot.
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This post was posted in Gluten-Free, Main Dish
Heart-shaped Ice Cream
This heart-shaped Ice Cream will please your significant other without having to spend the whole day cooking. Ice cream in the shape of a heart served with a cloud of whipping cream dusted with grated chocolate. This icy dessert will melt hearts!
Heart-shaped Ice Cream
Choose your favorite sorbet or ice cream flavor (or your significant other’s) and serve this dessert with whipping cream, chocolate and fruit.
Ingredients
- 200 g chocolate ice cream (or another your favorite ice cream/sorbet )
- 50 ml heavy whipping cream ( 35%) very cold
- 1 tsp sugar
- Grated chocolate
- Few red berries (blueberry, raspberry…)
Instructions
- Take the ice cream out of the freezer and leave it out for 5 minutes to make it softer. Put the ice cream in a heart shaped mold. Cover with plastic wrap and put it back in the freezer for around 45 minutes.
- Submerge the mold under hot water for a couple seconds (wipe the water off of the mold with a towel so that the serving plate does not get wet).
- Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
- Whip the heavy cream with the sugar until fluffy. Don’t over beat.
- When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.
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This post was posted in Desserts, Gluten-Free
Hachis Parmentier
Hachis Parmentier is a delicious French casserole made with layers of mashed potatoes and ground beef.
The dish is named after Antoine Parmentier (1737-1813). He was a French pharmacist who made potatoes popular in Paris and northern France.
Hachis Parmentier
Ingrédients
- 1 kg large potatoes
- 100 g butter (50+30+20)
- 50 ml milk (heated)
- 1 large onion
- 1-2 cloves garlic
- 500 g ground beef
- Salt and freshly ground black pepper
- 1 egg
- 30 g grated cheese
- Some seasonings or minced parsley (optional)
Instructions
- Peel the potatoes and chop them into cubes. Boil in salted water until easily pricked with fork, about 20 minutes. Then drain water.
- Add 50 g of butter and mash. Add warmed milk and mash together to smooth consistency. Taste the puree, add more salt if needed.
- Peel and chop the onion and garlic.
- Melt 30 g of butter in a large pan and saute onion and garlic until soft.
- Add ground beef and cook until browned. Add salt and pepper to taste.
- Take the pan off the fire and let cool down a little. Add a row egg.
- Process to finer texture by using a food processor, if desired.
- Preheat oven to 380F/190C. Grease baking dish.
- Add 1/2 of mashed potatoes in thin layer to the prepared dish. Then layer beef preparation on top of potatoes. You can also add your favorite seasonings at this point or some chopped parsley. (This time, I added paprika).
- Top with remaining potatoes. You can make some shapes on the top using the fork. Add remaining butter and dot on the potatoes. Sprinkle with grated cheese.
- Bake uncovered for about 25 minutes until the top is golden.
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This post was posted in Main Dish
Cowboy caviar
Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.
Cowboy caviar
The jalapeño can be replaced by a few pinches of chili powder.
Ingredients
- 1 can (425 g) Black beans, Red beans, or Black Eye peas, or Tri-Bean blend drained and rinsed
- 1 can (425 g) whole kernel sweet corn drained and rinsed
- 1/2 red onion peeled and minced
- 1 bell pepper (red, yellow or orange) cored and cubes
- 1 jalapeño cored and minced
- 3 tomatoes cubed
- 1/4 bunch Fresh cilantro chopped
- Salt and freshly ground black pepper
- 3 Tbsp apple cider vinegar or lime juice
- 4 Tbsp olive oil
Instructions
- Combine all ingredients in a salad bowl, mix, cover, and let chill for about one hour in the fridge.
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This post was posted in Salads
Puff Pastry Swirls With Smoked Salmon
What could be better with puff pastry than sour cream and smoked salmon? Kids and adults will really appreciate these savory small appetizers. The best part is, they are very simple to make. All it takes is spreading the filling onto the puff pastry, rolling it up, cutting it into rolls and bake.
Puff Pastry Swirls With Smoked Salmon
You can cut the puff pastry sheet in half and make two rolls, but this is only if you want to make them super tiny.
Ingredients
- 1 sheet all butter puff pastry
- 2 Tbsp sour cream
- A bit of dill fresh or dried
- ground black pepper to taste
- 200 g smoked salmon slices
Instructions
- Roll the puff pastry out with rolling pin into 1/2 inch thick square. Spread the sour cream on the top. Leave about 1cm around the edges. Sprinkle with tiny chopped dill.
- Arrange the smoked salmon evenly on top of the puff pastry sheet.
- Starting at one end, roll the pastry up as tightly as possible.
- Tightly cover with plastic wrap, and chill in the fridge for about 30 minutes. It will be much easier to cut cold roll.
- Preheat the oven to 380 degrees F. Line a baking sheet with parchment paper. With a very sharp knife, cut the roll into 1 cm slices.
- Remove the plastic wrap and transfer them to the baking sheet.
- Bake for about 15 -20 minutes until the “snails” are puffed and golden.
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This post was posted in Appetizers, Puff Pastry
Porcini Mushroom Soup
A tasty porcini mushroom soup. And to make things easier, we use frozen mushrooms here. They are fried in a pan without defrosting. Serve very hot with a spoon of sour cream.
You can also find these mushrooms under the name of ceps or bolets.
Porcini mushroom soup
Excellent mushroom soup made of porcini (ceps)
Ingredients
- 3 tbsp vegetable oil
- 400 g frozen porcini mushrooms
- 1-2 tbsp flour
- 3-4 medium-size potatoes peeled
- 3 leaves bay
- 1 onion peeled
- 1-2 carrots peeled
- Salt and freshly ground black pepper
- 4 tbsp sour cream
- A few sprigs dill or chopped chives
- 1/2 tsp salt
Instructions
- Heat the oil in a frying pan and sauté the mushrooms directly from frozen.
- Once the mushrooms are golden, sprinkle them with flour. Mix well and cook for 1-2 minutes. Remove the pan from heat.
- Slice the onion and grate the carrots.
- Heat the remaining oil in another frying pan. Sauté the onion and carrots until softened. Lightly season with salt and pepper to taste. Remove the pan from heat.
- Cut the potatoes into cubes about 1–1.5 cm on each side.
- Bring about 3 liters of water to a boil in a large pot. Add the potatoes and bring back to a boil.
- Reduce the heat, add salt, mushrooms, and bay leaves, and simmer.
- Add the sautéed vegetables to the pot. Cook everything together for another 10–15 minutes.
- Serve hot in bowls. Add a tablespoon of sour cream to each serving and sprinkle with dill or chives.
Nutrition
Serving: 150mlCalories: 1kcal
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This post was posted in Soups
Tomato and Boursin™ Puff Pastry Tart
A very easy tart to prepare made from ready-made puff pastry, tomatoes and Boursin™ cream cheese.
This French pie can be of any shape and any size, depending on what kind of dough you have on hand. I don’t even make sides so there is less dough and more filling. But this is not for everyone: if you like golden puff pastry, fold 1 centimeter of the edges inward and brush them with egg.
Tomato and Boursin™ Puff Pastry Tart
Ingredients
- 1 sheet all butter puff pastry
- 1 egg
- 4-5 tomatoes slices
- 100 g Fresh cream cheese (ex. Boursin™)
- Freshly ground black pepper
- Few basil leaves
Instructions
- Preheat the oven to 180°C (thermostat 6).
- Spread the dough on a baking sheet lined with parchment paper. Prick it with a fork.
- Brush the entire surface with the egg wash.
- Place the tomato slices.
- Press paper towel over the tomatoes to remove liquid excess.
- Place a small piece of cheese on each tomato slice. Pepper.
- Bake for about 25 minutes until the dough is cooked through.
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This post was posted in Main Dish, Puff Pastry
Potato Gratin with Blue Cheese
The potatoes are baked in a creamy mixture of milk, cream, and Blue cheese. If you’re using new potatoes or ones with thin skins, there’s no need to peel them.
Potato Gratin with Blue Cheese
Ingredients
- 2 kg potatoes (about 4.5 lbs)
- Salt and freshly ground black pepper
- A pinch nutmeg (optional)
- 500 ml heavy cream (2 cups)
- 500 ml milk (2 cups)
- 150 g blue cheese (5 oz)
Instructions
- Preheat the oven at 180°C (thermostat 6).
- Butter a large ovenproof dish. Peel and slice the potatoes into very thin rounds.
- Put them dry with paper towels, then arrange them evenly in the prepared dish.Season with salt, pepper and a little nutmeg if you like.
- Crumble the blue cheese with a fork, then mix it with the cream and milk until well combined.
- Pour the mixture over the potatoes, making sure everything is evenly coated.
- Bake in the oven from 1h to 1h30, until the top is golden brown and the potatoes are tender when pierced with a knife. Put the dish under the grill for a few minutes to ensure the gratin is perfectly golden.
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This post was posted in Main Dish
Italian-style asparagus gratin
A delicious vegetarian recipe that can be prepared in just a few minutes. The asparagus should not be overcooked and should remain crisp to retain all its flavor.
Italian-style asparagus gratin
A succulent recipe found in an Italian cookbook (Italian Delights by Loukie Werle). A recipe that will please everyone, vegetarian or not.
Ingredients
- 2 bunches green asparagus
- 125 g provolone
- 2 tablespoons freshly grated Parmesan
- 1 drizzle olive oil
- Salt and freshly ground black pepper
Instructions
- Cut off the tough part of the asparagus stems (if necessary, peel them using a peeler).
- Preheat the grill.
- In a large saucepan, bring salted water to a boil and add the asparagus. Cook for 3-4 minutes, depending on their size. Drain.
- Arrange the asparagus in a baking dish. Top with the provolone slices and sprinkle with Parmesan cheese. Drizzle with olive oil and season with pepper.
- Brown the asparagus in the oven under the grill for a few minutes until the cheese is melted and appetizing.
Nutrition
Calories: 5kcal
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This post was posted in Appetizers, Main Dish