Cucumber Bites With Boursin Cheese and Salmon

The freshness of the cucumber and the bite of Boursin cheese in this smoked salmon roll will hit all of your taste buds.

Cucumber Bites With Boursin Cheese And Salmon

Natalija
If you are not familiar with Boursin™ cheese or you don’t have any, don’t worry. A good substitute for Boursin is Philadelphia cream cheese or farmer cheese with some garlic and fresh herbs.
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 persons

Ingredients
  

  • 1 english cucumber
  • 8 thin smoked salmon slices
  • 90 g Boursin cheese
  • some fresh dill (optional)
  • 2 pinches paprika (optional)

Instructions
 

  • Cut the cucumber into slices (1/2 cm). Cut each slice of smoked salmon in half lengthwise (smaller than your cucumber slice).
  • Spread 1tsp of Boursin™ cheese on each salmon strip and roll it up.
  • Top each cucumber slice with a salmon roll. Insert a wooden stick down the center to keep everything together. Garnish with finely chopped fresh dill and paprika. Serve at once or keep refrigerated until needed.
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Puff Pastry-Wrapped Shrimps

The reason I love making Puff Pastry-Wrapped Shrimp so much is the simple ingredients. And because I almost always have frozen shrimp and puff pastry left in my freezer!

Mini-feuilletés à la crevette

Puff Pastry-Wrapped Shrimps

Natalija
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 4 servings

Ingredients
  

  • 20 medium peeled shrimps
  • Salt and freshly ground black pepper to taste
  • 1/4 tsp Old Bay Seasoning
  • 1/2 sheet all butter puff pastry
  • 1 egg

Instructions
 

  • Preheat oven to 380 degrees F. Cover a large baking sheet with parchment paper.
  • Season shrimp with salt, pepper and seasoning.
  • Roll out the pastry dough and cut into 1 cm wide strips.
  • Starting at the top, wind one pastry strip around one shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with each shrimp.
  • Place shrimp onto the baking sheet. Beat the egg in a small bowl with a fork, to make egg wash. Brush the shrimp pastry with egg wash.
  • Bake for about 12 min, or until golden brown. Do not overcook.
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Homemade Hummus

With or without tahini, homemade hummus made from scratch only takes 5 minutes to make. No needs to cook the chickpeas, just open a can and mix with garlic, lemon juice and olive oil! This delicious healthy snack can be serve for any occasion with pita bread or garden vegetables.

Houmous fait maison

Homemade Hummus

Natalija
If you don’t like spicy food, use paprika instead of chili powder, it makes the dish look pretty, and only slightly alters flavor.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings

Ingredients
  

  • 1 can (400 g) garbanzo beans (chickpea)
  • 1 lemon
  • 2-3 cloves garlic chopped
  • Salt and freshly ground black pepper
  • 1 Tbsp tahini (sesame paste) optional
  • 3-4 Tbsp olive oil
  • A few pinches chili powder (or paprika)

Instructions
 

  • Drain garbanzo beans, keep half of the juice.
  • In a food processor, place the chickpeas, lemon juice, garlic, salt, black pepper, tahini, chili powder and 2 Tbsp of olive oil. Mix until smooth. Add 1 or 2 Tbsp of the juice from the can (or water) to give a desired texture to the hummus.
  • Transfer hummus to a serving bowl, drizzle with the rest of the olive oil and sprinkle with chili powder or paprika.
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Appetizer Shishito Peppers

You can find shishito peppers in your favorite grocery store. Prepare this super quick recipe in no time and your guests will love this delicious appetizer.

Did you know that 1 in 10 shishito peppers are really spicy?

Appetizer Shishito peppers

Natalija
Minimal preparation for an excellent appetizer (or side dish).
You can serve them with soy sauce for dipping.
Prep Time 2 minutes
Cook Time 2 minutes
Servings 4 people

Ingredients
  

  • 6 oz Shishito peppers
  • a bit of olive oil
  • Salt and freshly ground black pepper

Instructions
 

  • In a saute pan heat olive oil over medium-high heat.
  • Add the shishito peppers and stir for 1-2 minutes, heating them up until they blister. Add salt and black pepper.
  • Place the peppers on a paper towel to remove excess oil and serve.
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Baked Feta (Psiti)

Baked Feta (Psiti) is a traditional Greek dish. It is very easy to prepare at home and will become one of your favorite appetizers.

Baked Feta (Feta Psiti)

Natalija
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 6 servngs

Ingredients
  

  • 200 g feta cheese (in one block)
  • 2 pinches oregano
  • Some chili pepper flakes
  • 1 Tbsp olive oil

Instructions
 

  • Preheat oven to 400F.
  • Place the feta in an oven-proof dish. Add the oregano and chili pepper flakes followed by the olive oil.
  • Bake for 8-10 minutes.
  • Serve hot with fresh bread or pita.
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Green Mango Salad (Кalawang)

Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.

Green Mango Salade (Кalawang)

Natalija
Fresh chili pepper can be substituted with chili powder.
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 servings

Ingredients
  

  • 2 green mangoes (unripe)
  • 1/2 onion peeled and finely chopped
  • 2 cloves garlic peeled and pressed
  • 1/2 chili pepper seeded and finely chopped
  • Salt and freshly ground black pepper to taste
  • 3 Tbsp freshly squeezed lemon (or lime) juice
  • 3 Tbsp vegetable oil
  • Some fresh herbs (cilantro, green onion, parsley)
  • 24 prawns (or shrimps) cooked and peeled

Instructions
 

  • Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
  • In the salad bowl, toss the mangoes, onion, salt and pepper. Drizzle with lemon juice and oil. Cover with plastic wrap and chill in a refrigerator for 2-3 hours.
  • When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.
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Homemade Olive Tapenade

The homemade olive tapenade is a dip or paste made with olives (black or green), anchovies and capers. This appetizer comes from Provence, France and is great with fresh bread or toast. With the help of a food processor, or blender, this hors d’oeuvre is ready within 5 minutes.

Homemade Olive Tapenade

Natalija
The anchovies are very salty. If you find your tapenade too salty, add more olives or olive oil.
Prep Time 5 minutes
Total Time 5 minutes
Servings 4 servings

Ingredients
  

  • 200 g black olives pitted
  • 1 Tbsp capers (optional)
  • 20 g anchovies filets in oil
  • 2 cloves garlic
  • 1/2 lemon (juice only)
  • 4 Tbsp olive oil
  • freshly ground black pepper to taste

Instructions
 

  • Combine all ingredients in an electric blender. Pulse a few times until finely chopped. The tapenade should have small pieces of olives. Do not over blend!
  • Serve with crackers or fresh baguette slices.
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Cheese and Garlic Stuffed Tomatoes

You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.

Cheese and Garlic Stuffed Tomatoes

Natalija
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people

Ingredients
  

  • 18 large cherry tomatoes
  • 2-3 garlic cloves
  • 1 cup grated cheese american, cheddar, etc.
  • fresh herbs chives, parsley, basil leaves
  • 2-3 Tbs mayonnaise
  • salt and pepper to taste

Instructions
 

  • Cut off the top of cherry tomatoes. Keep the tops for presentation.
  • Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
  • Remove juice and seeds from the pulp. Mince the pulp.
  • Press garlic using a garlic press. Mix the cheese and garlic together.
  • Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
  • Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
  • Refrigerate tomatoes before serving.
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Tomato Tart

Who said that tarts are only for dessert? Fill a square of puff pastry with colorful mosaic of tomatoes, cheese, Dijon mustard, herbs de Provence. Then surprise your friends or family with this savory piece of artwork.

Tomato Tart

Natalija
This mediterranean tart is a must make. You can make it with tomatoes of the same or different size, of different colors and different varieties. The most important thing is that they are ripe and flavorful. Perfect dish for small crowds.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 persons

Ingredients
  

  • 1 sheet all butter puff pastry
  • 1-2 Tblsp Dijion mustard
  • 5-6 tomatoes
  • 30 g shreaded cheese (parmesan)
  • Salt and freshly ground black pepper to taste
  • herbs de provence (optional)
  • couple basil leaf (optional)

Instructions
 

  • Cut tomatoes into thin (0.5 cm) slices. Put them in a single layer on paper towel. Pat dry with paper towel.
  • Preheat the oven to 375°F. On the floured piece of parchment paper roll out the puff pastry and poke all over with a fork, to release the steam while baking.
  • Evenly spread with dijon mustard.
  • Arrange the tomatoes on top. Fold the edges of dough.
  • Season with salt and pepper, sprinkle with cheese and herbs.
  • Bake on the bottom rack of the oven for about 25-30 minutes until the tomatoes are cooked through and the cheese is softening and colouring at the edges.
  • Cut the tart into quarters, garnish with fresh basil and serve.
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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

Natalija
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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 15 pieces

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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