Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).
Spring Egg Salad With Green Onion
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don’t squish the salad, it has to stay light and fluffy.
Ingredients
- 6 hard boiled eggs peeled and chopped
- 1/3 bunch green onion finely chopped
- 3 Tbsp mayonnaise
- Salt and freshly ground black pepper to taste
- 1 pinch paprika (optional)
Instructions
- Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.
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This post was posted in Salads
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
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
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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This post was posted in Appetizers
Potato salad (Russian salad)
This is the most traditional Russian salad we make for any holiday, and New Year’s Eve is the biggest holiday of all, when “Olivier” would be on all tables. What makes it more special is “leftovers”… You can eat it the next day and joke that the salad is from last year.
If you like it, try other salads from my cooking blog!
Potato salad (Russian salad)
Ingredients
- 4 large potatoes
- 3 medium carrots
- 7 hardboiled eggs
- 1 lb bologna
- 7 pickles
- 1/2 raw onion
- 1 can peas (14 oz)
- 1/2 cup mayonnaise
- Salt and pepper to taste
Instructions
- Cook potatoes and carrots in a medium pot in their skins until tender. Do not overcook.
- Peel the vegetables and eggs.
- Cut the potatoes, carrots, bologna, eggs, pickles and onion into small 1/4 inch squares.
- Mix all the ingredients with mayonnaise, salt and black pepper. Chill salad before serving.
- For a fancier presentation, serve it in mini cups.
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This post was posted in Salads
Creamy And Buttery Deviled Eggs
Deviled eggs are the perfect healthy appetizers and always welcome at a party. This is very easy recipe of stuffed eggs with softened butter and a bit of garlic.
Stuffed Eggs
To cook a perfect boiled eggs, simply place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring to a boil over high heat, boil for 6 to 7 minutes over medium heat for perfect hard boiled eggs.
Ingredients
- 10 hard boiled eggs
- 2 tsp softened butter
- 1 1/2 Tbsp mayonnaise
- 2 garlic cloves
- salt to taste
- 1 pinch cayenne pepper
- fresh dill
Instructions
- Carefully peel the eggs and slice them in half lengthwise. Remove yollk and transfer it to a medium bowl.
- Mash the yolk with a fork until crumbly.
- Add the mayonnaise, butter,garlic, salt and pepper and combine until incorporated.
- Place the mixture in a piping bag fitted with a medium tip (or teaspoon), pipe the yollk mixture into the whites.
- Garnish with fresh dill.
- Refrigerate before serving.
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This post was posted in Appetizers
Juicy French Style Pork Tenderloin
I lived in France more than 10 years. My husband is French but neither he or his parents have heard of this dish. The French don’t even suspect that this dish is called French style meat, but Russians eat this meat and know that it truly is “French style meat”.
Juicy French Style Pork Tenderloin
The main ingredients in this dish are meat, mayonnaise, cheese and onion, lots of onion.
Ingredients
- 6 pork tenderloin chops
- Salt and freshly ground black pepper to taste
- 1-2 onion
- 200 g cheese shredded
- 5-6 Tbsp mayonnaise
Instructions
- Preheat oven to 380 degrees F. Line medium baking dish with aluminum foil.
- Place each piece of meat between two sheets of plastic wrap and pound with the flat side of meat tenderizer until about 1/4 inch thick. Season both sides with salt and pepper.
- Lay the meat out on the baking dish. Peel and cut the onion (half-moon). Arrange the onion on top of the pork. Sprinkle with shredded cheese. Spread mayonnaise all over the meat.
- Bake for about 40 minutes until golden brown.
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This post was posted in Main Dish
Hard-Boiled Eggs Loaded With Tuna
Very simple and quick recipe to make, from the ingredients that you’ll always find in your pantry. Eggs, tuna, pickles and mayonnaise. Perfect appetizer for any event or pre-dinner snack.
Hard-Boiled Eggs Loaded With Tuna
To make the filling more smooth and fluffy I use not just egg yolks, but I also add one egg white.
Ingredients
- 7 hard boiled eggs
- 1 can (180 g) tuna in its own juice
- 1-3 medium pickles
- 4-5 Tbsp mayonnaise
- salt and pepper to taste
- 1 pinch paprika
- fresh herbs
Instructions
- Place raw eggs in a saucepan and cover with at least 2-3 inches of cold water. Place the saucepan over high heat until it reaches a boil. Boil for 10 minutes on medium heat. Remove from hot water and transfer them into ice cold water for 5-10 minutes.
- Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.
- Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.
- Mash 6 egg yolks and one whole egg with fork until crumbly.
- Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.
- Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.
- If there is some extra filling left, serve it on the fresh bread or crackers.
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This post was posted in Appetizers
Turkey and Cheese Quiche
Turkey and Cheese Quiche, this french recipe originally comes with tuna. Since my kids don’t like tuna, I substituted it with turkey; but if you don’t have either of those, you can make it with chicken. Combination of cheese, eggs and sour cream always turns out tasty.
Turkey and Cheese Quiche
Ingredients
- 1 sheet all butter puff pastry
- 350 g Natural white turkey breast in water (drain)
- 2 Tbsp mayonnaise
- 2 tsp mustard
- 100 ml sour cream
- 200 g cheddar cheese shredded
- Salt and pepper to taste to taste
Instructions
- Preheat oven to 375 degrees F.
- Lay the puff pastry out on a baking sheet. Prick all over with fork.
- Pop in the oven for 10-12 minutes. Remove the pastry from the oven, pressing the center down with a fork, as it will have puffed up a bit.
- Meanwhile, using a fork mix turkey meat with mayonnaise. Season with salt and pepper.
- Spread the mustard across center.
- Spoon the turkey mix on top.
- Combine eggs with sour cream and mix together. Season with salt and pepper.
- Pour over turkey.
- 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
Oven Roasted Potatoes
The Oven Roasted Potatoes are crispy on the outside but soft and creamy on the inside! This simple side dish is everyone’s favorite.
Oven roasted potatoes
Ingredients
- 6 large Yukon Gold potatoes
- 2 tbsp barbecue sauce
- 1 tbsp mayonnaise
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
- fresh herbs to garnish
Instructions
- Preheat oven to 375°F.
- Peel the potatoes and cut them into 4 pieces.
- In a large bowl, toss the potatoes with the barbecue sauce, mayonnaise, salt and pepper.
- Drizzle 4 tbsp of olive oil into baking pan.
- Spread the potatoes evenly on the bottom of prepared baking pan.
- Bake at 375°F for 65 minutes, or until potatoes are golden and tender.
- Garnish with fresh herbs and serve.
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This post was posted in Main Dish