Roasted Pumpkin Wedges

Roasted pumpkin wedges are a simple and healthy dish that pairs well with fish and meat. This recipe is easy as pie and requires just basic ingredients like pumpkin, salt, pepper, garlic, olive oil and some fresh herbs.

Roasted Pumpkin Wedges

Natalija
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4 servings

Ingredients
  

  • 4 wedges of a big pumpkin
  • 1 clove of garlic
  • salt and black pepper
  • Some olive oil
  • Some fresh herbs (parsley, cilantro or scallions)

Instructions
 

  • Preheat the oven to 390F (200С). Line your baking sheet with foil or parchment paper.
  • Wash the pumpkin thoroughly, cut into two parts and remove seeds with a spoon.
  • Cut the pumpkin into wedges. Keep in mind that this kind of pumpkin doesn’t need to be peeled. Season the wedges with salt and pepper. Next, mince or grate finely some garlic. Coat the wedges with a mixture of olive oil and garlic.
  • Place the wedges on the baking sheet and bake for about 20 minutes (depending on the kind of pumpkin and wedges size). When the wedges are soft, remove from the oven. Make sure they are not overdone.
  • Sprinkle the roasted pumpkin wedges with fresh herbs and they’re ready to be served!
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Roasted Sweet Mini Peppers

Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally, I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. These mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.

Roasted Sweet Mini Peppers

Natalija
You can use a regular bell pepper for this recipe, but don’t forget to add some more time when cooking.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings

Ingredients
  

  • 600 g mini bell peppers
  • Salt and freshly ground black pepper to taste
  • some olive oil
  • some green onion or any fresh herbs

Instructions
 

  • Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
  • Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
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Vegetable Tian

This is not a ratatouille, it is a “tian!” I often have to correct my guests when they ask me if this is a ratatouille. 😉

Tian is a french recipe of baked vegetables made with alternating rows of sliced eggplant, tomato, onion and zucchini. A tian itself is an earthenware dish that goes from the oven to table. Everything baked in this dish is called tian.

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Vegetable Tian

To make the tian look more appealing, use vegetables with similar widths.
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Author Natalija

Ingredients

  • 2 onions
  • 4 cloves garlic
  • 7 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 eggplant
  • 1-2 zucchini
  • 1-2 summer squash
  • 5 tomatoes
  • 1/2 tsp herbs de provence

Instructions

  • Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.
  • In a medium skillet heat 2-3 Tbsp of olive oil until hot, add onion and sauté until tender, stirring frequently. Add garlic and cook for another 2 minutes. Season with salt and pepper. Remove from the heat.
  • Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.
  • Cut zucchini and summer squash into 1/4 inch slices.
  • Cut the eggplant into 1/4 inch slices.
  • Core and cut tomatoes into 1/4 inch thick slices.
  • Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.
  • Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.
  • Bake for 40-50 minutes or until the vegetables are soft and golden. If the vegetables are not ready, but the top is starting to burn, cover the tian with aluminum foil.

Sautéed Zucchini

Finely sliced zucchini, sautéed in a pan with olive oil and garlic. In this recipe, they are seasoned with salt, pepper, and freshly pressed lemon juice. Add your favorite fresh herbs before serving.

Sautéed Zucchini

Natalija
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Servings 4 servings

Ingredients
  

  • 4 zucchini
  • 1-2 garlic cloves
  • 2-3 Tbsp olive oil or vegetable oil
  • Some fresh parsley (dill or mint)
  • 2 Tbsp freshly squeezed lemon juice (optional)

Instructions
 

  • Cut the zucchini into thin slices.
  • Peel and chop the garlic.
  • In a large pan, heat the oil. Add the zucchini and sauté them for 5 minutes. Add the garlic, and continue to sauté for about 3 minutes.
  • Remove the pan from the heat. Salt, pepper, and sprinkle with lemon juice. Powder with fresh herbs before serving.
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Tuna Quiche

This French open-faced pie with canned tuna, egg & cream filling seems completely simple, but it is so delicious. Don’t forget to add mustard to this Tuna Quiche, it will give a charm to it.

Tuna Quiche

Natalija
I usually serve it with green salad. Aragula works the best.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 6 servings

Ingredients
  

  • 1 sheet all butter puff pastry
  • 200 g tuna in water (drained)
  • 1-2 Tbsp mayonnaise
  • 2 tsp mustard
  • 2 eggs
  • 100 ml sour cream
  • salt and pepper to taste
  • 1 tomato
  • 30 g cheddar cheese shredded

Instructions
 

  • Preheat oven to 375 degrees F. Lay the puff pastry out on a baking sheet. Prick all over with a fork.
  • Pop in the oven for 10-12 minutes or until the crust starts to turn light gold. Remove the pastry from the oven, pressing the center down with a fork, if it puffed up a bit.
  • Meanwhile mix tuna and mayonnaise with fork. Season with salt and pepper.
  • Spread the mustard across centre. (I use mustard “a l’ancienne).
  • Spoon the tuna mix on top.
  • Combine eggs with sour cream and mix together. Season with salt and pepper.
  • Pour over tuna.
  • Slice tomato and arrange them on top of your quiche. Sprinkle with cheese.
  • Bake for 30 minutes or until quiche is golden brown.
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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 mins
Cook Time 25 mins
Total Time 35 mins
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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Ground Beef Hardshell Tacos

These are to die for tacos. I’ve made it so many times and each time, it turns out so great. It goes awesome with Virgin Mojito.

Ground beef hardshell tacos

Irina
Prep Time 40 mins
Cook Time 5 mins
Total Time 45 mins
Servings 5 servings

Ingredients
  

  • 1 lb ground beef
  • 3 Tbsp taco seasoning
  • 5 Tbsp cold water
  • 1/2 cup cheese shredded
  • 2 cups lettuce shredded
  • 1/2 cup cilantro
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 10 taco shells hard

Instructions
 

  • Fully cook the ground beef. Drain extra grease. Add water and taco seasoning then cook for 3 more minutes.
  • Dice tomatoes.
  • Cut avocado into small cubes.
  • Shred lettuce.
  • Finely chop cilantro.
  • Meanwhile, preheat oven to 375 degrees F. Place empty taco shells on a cooking sheet and bake for 5 minutes.
  • Assemble each taco with meat mixture, tomatoes, avocado, cilantro and lettuce. Top it with sour cream and salsa. Sprinkle with shredded cheese. Serve immediately.
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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

Natalija
Préparation 25 mins
Cuisson 45 mins
Total 1 hr 10 mins
Portions 4 servings

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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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

Natalija
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.
Prep Time 10 mins
Cook Time 15 mins
Total Time 2 hrs 25 mins
Servings 12 crepes

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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French Buckwheat Crepes with smoked salmon

French Buckwheat Crepes with smoked salmon and sour cream are delicious. Must try!

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French Buckwheat Crepes with smoked salmon

Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 8 crepes
Author Natalija

Ingredients

  • 250 g buckwheat flour
  • 1 tsp sea salt
  • 350 g milk
  • 350 g water
  • 2 eggs
  • 50 g melted butter
  • 8 thin slices of smoked salmon
  • 8 Tbsp sour cream
  • Some fresh or dry dill (optional)

Instructions

  • Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  • Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds.
  • Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
  • A few seconds later, as the crepe seems to be ready, carefully lift one side with a spatula and fold it to make a triangle, or a square.
  • Transfer the crepe to the plate and serve right away.
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