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
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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This post was posted in Main Dish
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
I usually serve it with green salad. Aragula works the best.
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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This post was posted in Main Dish, Puff Pastry
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
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.
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
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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This post was posted in Main Dish
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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Golden Baked Мashed Potatoes
If you find yourself with more left over potatoes than you can deal with, this recipe is for you!
Golden Baked Мashed Potatoes
While you can just simply reheat mashed potatoes, or make pancakes, my favorite way to serve leftover mashed potatoes is this Fluffy Baked Mashed Potatoes.
Ingredients
- 1,2 kg potatoes
- 90 g butter
- 100 ml heavy cream or milk (warm)
- Salt and freshly ground black pepper to taste
Instructions
- Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
- Add butter and mash until smooth and creamy.
- Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
- Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
- Preheat oven to 400 degrees F. Bake uncovered for about 15 minutes until the top is golden.
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This post was posted in Main Dish
French Buckwheat Crepes with smoked salmon
French Buckwheat Crepes with smoked salmon and sour cream are delicious. Must try!
French Buckwheat Crepes with smoked salmon
Servings 8 crepes
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.
This post was posted in Main Dish
French Buckwheat Crepes with ham and cheese
French Buckwheat Crepes with ham and cheese are easy to make at home, and are delicious. It is important to prepare the Buckwheat crepes batter (gluten free) the day before, or at least 2 hours before cooking.
Family and friends have told me this is as good as the “Galettes Bretonnes” you can find in Brittany, in western France.
French Buckwheat Crepes with ham and cheese
Ingredients
Buckwheat Crepes (for 12 galettes)
- 250 g buckwheat flour sifted
- 350 ml water
- 350 ml milk
- 1 tsp sea salt
- 2 eggs
- 50 g melted butter
Filling (4 servings)
- 8 slices ham
- 120 g grated cheese (Emmental, Gouda, Gruyere…)
- Some butter
Instructions
- Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and 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 until the surface isn’t liquid.
- Without flipping the crepe, place a slice of ham in the center and sprinkle a little cheese.
- A few seconds later, as the cheese is melting and the crepe seems to be ready, carefully lift one side with a spatula and fold it.
- Fold the other sides to make a square.
- Remove the crepe from the pan and serve quickly.
- You can add more grated cheese over the top.
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This post was posted in Main Dish
Beef And Feta Pasta Dinner
Pasta and ground beef is nothing new, but when you add feta cheese, onion and fresh dill to it, it takes your pasta to a whole different level. Enjoy this Beef And Feta Pasta Dinner!
Beef And Feta Pasta Dinner
You might seriously consider making a double batch of this Beef and feta pasta dinner because your family will definitely ask you for more.
Ingredients
- 4 Tbsp olive oil
- 1 medium onion
- 1 lb ground beef
- 500 g pasta uncooked
- Salt and freshly ground black pepper to taste
- 200 g feta cheese
Instructions
- Peel and chop the onion.
- Coat the bottom of a skillet with olive oil. Add onion and sauté until softened and brown, stirring once in a while.
- While the onion is cooking, cook pasta, according to the package directions. Drain pasta and set aside.
- Fully cook the ground beef. Drain grease. Season with salt and pepper to taste.
- Use your hands or the tines of a fork to crumble the feta cheese.
- Add onion, ground beef and crumbled feta to cooked pasta. Shower on a generous dusting of fresh dill and using two spoons, toss the pasta well.
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This post was posted in Main Dish
Quiche With Mushrooms
French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.
Quiche With Mushrooms
Ingredients
- 1 sheet all butter puff pastry
- 15 g butter (or olive oil)
- 1 onion
- 250 g canned sliced mushrooms (drained)
- Salt and freshly ground black pepper to taste
- 3 eggs
- 150 ml heavy cream( 35%)
- 5-6 thin slices hard cheese
- fresh parsley
- pinch nutmeg (optional)
Instructions
- Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
- Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
- Evenly spoon the mushrooms mix on top.
- In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
- Place the cheese slices all over the pie. Sprinkle with nutmeg.
- Bake on the bottom rack for about 35 minutes, until golden.
- Garnish with herbs before serving.
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This post was posted in Main Dish, Puff Pastry