Whole Roast Duck With Apples And Cranberry Stuffing

Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with mashed potatoes.

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Whole Roast Duck With Apples And Cranberry Stuffing
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Instructions
  1. Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
  2. Peel and finely chop the onion.
  3. Cut celery into thin slices.
  4. Peel, core and cut apples into small cubes.
  5. Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
  6. Add apples and cranberries. Remove from the heat.
  7. Add bread crumbs and mix well.
  8. Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
  9. Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
  10. Baste all over every 15-20 minutes with juices from the bottom of the pan.
  11. Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
  12. The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.

Salmon Wrapped In Puff Pastry With Sour Cream

Who says you need to make a special dough for amazing appetizers? Thank goodness for puff pastry! It is so easy to use and you can buy it in the freezer section at any grocery store. I want to introduce you to this delicious puff pastry packets that are filled with salmon, sour cream and herbs. And can be served with any green salad of your choice. It’s great for brunch, lunch, or light dinner. This will definitely be on my holiday table this year.


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Salmon Wrapped In Puff Pastry With Sour Cream

Course Appetizers

Prep Time 25 minutes
Cook Time 20 minutes

Servings
servings


Ingredients

Course Appetizers

Prep Time 25 minutes
Cook Time 20 minutes

Servings
servings


Ingredients


Instructions
  1. Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.

  2. Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.

  3. Preheat oven to 380 degrees F. Line baking sheet with parchment paper.

  4. Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.

  5. Place pastry rounds on a flat surface, divide salmon mixture between them and spread one tea spoon over pastry, leaving a 1/2 cm border all around.

  6. Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.

  7. Place the pastry packets on baking sheet and brush with egg yolk.

  8. Make a small hole in the middle of the top of each lid. Use a paring knife to score the top of the pastry as desired. Be careful not puncture through.

  9. Bake for about 20 minutes, or until golden.

Pumpkin Soup

French recipe of a silky and smooth Pumpkin Soup with only two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.
To impress your guests, serve this soup in individual pumpkins.

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Pumpkin Soup
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Course Soup
Prep Time 20 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Wash and chop the leeks.
  2. Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
  3. Peel and cut into regular cubes.
  4. In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
  5. Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
  6. Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
  7. Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
  8. Serve hot, with sour or heavy whipping cream and fresh herbs.
For a special presentation:
  1. Cut off the top of a small pumpkin and scrape the inside.
  2. Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.

Easy Apple Cake

Delicate and full of apples easy to make cake. Recipe is very similar to famous Russian Apple Sharlotka but with a little of olive oil and baking powder.  Must try!

 

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Easy Apple Cake
Take sour apples for this recipe.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  2. Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
  3. Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
  4. Pour the batter over the apples.
  5. Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
  6. Let the cake cool then transfer to plate.
  7. Sprinkle with confectioner's sugar.

Lemon Rosemary Salmon

Tasty, simple and beautiful looking dish for everyday or special occasions.

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Lemon Rosemary Salmon
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350ºF.
  2. Add 4 Tbsp of olive oil to baking dish. Place one slice of lemon and one rosemary spring under each salmon fillet.
  3. Add salt, pepper and paprika evenly over salmon and place one slice of lemon and one rosemary spring on top of salmon.
  4. Drizzle 4 Tbsp of olive oil over salmon.
  5. Bake 25 minutes until salmon is flaky.
  6. Place salmon on serving platter and enjoy.

Cabbage and Carrot Slaw

This cabbage and carrot slaw is simple, healthy and nutritious. It is super easy to make and requires only a few ingredients. A perfect side dish to literally anything.

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Cabbage and carrot slaw
It tastes even better the next day.
Course Salads
Prep Time 15 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
  2. Peel the carrots and shred them.
  3. Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.

Oven Roasted Eggplant Cubes

It doesn’t take much time to roast an eggplant in the oven, all you have to do is: cut it, salt it, drizzle with some lemon juice and olive oil, toss it and mix it couple of times while it is cooking. You can serve it by itself or as a main dish, with meat or fish. It tastes even better next day. Perfect for next day lunch or picnic.

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Oven Roasted Eggplant Cubes
If you are not a garlic lover like I am, add only 2-3 garlic cloves instead of a whole garlic bulb.
Course Salads
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Heat the oven to its hottest setting,typically around 500 degrees Fahrenheit, and turn on the broil. Cut the eggplant into 1-2 inch cubes. Transfer them to a baking sheet and spread out into a single layer.
  2. Drizzle with olive oil and lemon juice.
  3. Peel garlic and smash it with a heavy knife.
  4. Add garlic and pepper, give it a good mix with spatula or your hand.
  5. Place a rack on top of your oven and cook the eggplant cubes for 10 minutes. Carefully take the eggplant out and stir it with a spatula. Return to the oven for 10 more minutes. Taste the eggplant. Cook for another 5 minutes if needed.
  6. Remove the eggplant from the oven. Garnish with fresh herbs and serve hot or room temperature.

Greek salad

This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.

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Greek salad
Course Salads
Prep Time 15 minutes
Servings
servings
Course Salads
Prep Time 15 minutes
Servings
servings
Instructions
  1. Cut the tomatoes in quarters.
  2. Slice the cucumbers in half long ways (remove seeds if desired) and cut 1/4 inch slices, starting at one end, so that you end up with bunch of half moon shapes or the letter "C".
  3. Remove the core and seeds from the bell pepper and cut into strips.
  4. Peel the onion and cut into perfectly thin slices.
  5. Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Season with salt, pepper and dry oregano. Mix.
  6. Top it with sliced feta cheese. Squeeze the lemon on salad and drizzle with olive oil.
  7. If you like to serve your Greek Salad in individual cups, you can cut the vegetables into small cubes.

Homemade Olive Tapenade

The 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.

Print Recipe
Homemade Olive Tapenade
The anchovies are very salty. If you find your tapenade too salty, add more olives or olive oil.
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. 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!
  2. Serve with crackers or fresh baguette slices.

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
Servings
servings
Course Main Dish
Prep Time 25 minutes
Cook Time 55 minutes
Servings
servings
Instructions
  1. Peel and cut the onion into half moons. Peel and cut the garlic into 2-4 pieces.
  2. 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.
  3. Preheat the oven to 400℉. Spread the cooked onion on the bottom of a baking dish.
  4. Cut zucchini and summer squash into 1/4 inch slices.
  5. Cut the eggplant into 1/4 inch slices.
  6. Core and cut tomatoes into 1/4 inch thick slices.
  7. Arrange the zucchini, eggplant, squash and tomatoes in alternating rows. Continue until the baking dish is filled.
  8. Sprinkle the vegetables with salt, pepper, Herbs de Provence and drizzle with the remaining olive oil.
  9. 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.
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