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.

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.

 

Print Recipe
Green Mango Salade (Кalawang)
Fresh chili pepper can be substituted with chili powder.
Course Appetizers
Prep Time 10 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Course Appetizers
Prep Time 10 minutes
Passive Time 2 hours
Servings
servings
Ingredients
Instructions
  1. Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
  2. 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.
  3. When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.

Beef Rice Pilaf With Dry Barberry Berries

This is very delicious and flavorful rice. Perfect for special dinner with friends or just for your family. It may seem a little time consuming, but it’s worth it.

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Beef Rice Pilaf With Dry Barberry Berries
It is very important to put the raw garlic on top of the rice before covering everything with water.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
servings
Ingredients
Instructions
  1. Soak and rinse the rice, at least 2-3 times, then drain.
  2. Cut beef into 1 inch pieces.
  3. Peel and cut the carrots into thick matchsticks.
  4. Peel and dice onion.
  5. Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
  6. Cook beef for one hour on medium-low heat, stirring occasionally.
  7. When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
  8. Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
  9. Layer the soaked rice over the top of the beef and vegetables. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Put raw garlic head on top of the rice.
  10. Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
  11. Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
  12. Reduce the heat to low, cover and cook until the rice is tender and the rest of the liquid has been absorbed, about 15 minutes.
  13. Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.

Creamy Mushroom Pate

With a few simple tricks, you really can make this Creamy Mushroom Pate at home. Skip the store bought spreads and pates, making it yourself is so, so easy and will be way tastier than just about anything from the deli department.

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Mushroom Pate
Course Appetizers
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Slice the mushrooms.
  2. Peel and cut onion into half moons.
  3. Peel and mince garlic.
  4. Place a large frying pan over a high medium heat. Add 5 Tbsp of olive oil and sauté mushrooms for 10 minutes. Constantly stirring. Remove from heat and let cool.
  5. Meanwhile, place a small frying pan over medium heat, add 2 Tbsp of olive oil and onion, and cook until golden brown.
  6. Add minced garlic and sauté for one minute. Turn off the heat and allow it to cool.
  7. Put half of the mushrooms and onion with garlic into a food processor or blender and pulse several times to combine.
  8. Add the remaining mushrooms and cream cheese and puree.
  9. Add salt and pepper and mix it with wooden spoon.
  10. Serve on crostini, with green onion or any fresh herbs.

Puree of Pea Soup

Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.

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Puree Of Pea Soup
It takes a lot less time to make this soup, compare to regular soups. All you have to do is chop up the vegetables into chunks, and don't worry about cutting them perfectly, soup will be blended anyway.
Course Soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
  2. In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
  3. Add the potatoes and cover with water. Bring to a boil.
  4. Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
  5. Puree the soup with blender until smooth. If the soup is too thick, add some water.
  6. Divide soup into bowls and top it with sour cream.
  7. If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉

Fresh Vegetable Salsa

This traditional Mexican sauce can not only be served with corn chips and tortillas, but also with meat, fish or simply as a summer salad. Fresh Vegetable Salsa is great for a Mexican style party, as well as for spicy dish lovers.

 

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Fresh Vegetable Salsa
If you don't have jalapeños, you can use chili powder. Lime can be replaced with a lemon. The taste will be different, but still delicious.
Course Appetizers
Prep Time 15 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Course Appetizers
Prep Time 15 minutes
Passive Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Combine all ingredients in a bowl. Refrigerate for about 30 minutes, then serve.

Fried Cabbage With Sausage

Fried cabbage with sausage is so simple but tasty, and the leftovers are tastier than it was the first day. When it comes to sausage, you can’t go wrong with this one. You can use any sausage you like: it can be Italian sausage, Polska kielbasa, smoked sausage, lamb, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.

Print Recipe
Fried cabbage with sausage
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Cut the cabbage into thick slices.
  2. Dice onion into the small squares, shred the carrots.
  3. Slice the sausages.
  4. In a large skillet, heat the oil over medium heat. Add onion and cook until lightly brown.
  5. Add shredded carrots and continue cooking for couple more minutes, stirring constantly.
  6. Add cabbage and stir well.
  7. In a few minutes add sausage. Bury the sausages under the cabbage, to get the brown color.
  8. When the sausages are lightly brown, add salt and pepper, bay leaf, and some water (about 100 ml), mix well. Reduce heat to low, cover the skillet with lid and simmer for about 10 minutes. Mix every 2-3 minutes.
  9. Once cooked, add fresh herbs and serve.

Chicken Noodle Soup

Chicken noodle soup has always been one of my favorite soups, for fall and winter. Every time I make this soup it makes the house smell deliciously welcoming. What make this soup special, is that I use Homemade noodles. You can add store bough ones, but it just wouldn’t taste the same.

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Chicken Noodle Soup
Course Soup
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Servings
servings
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Servings
servings
Ingredients
Instructions
  1. Place the chicken in a large soup pot. Add water, onion, bay leaf, dried rosemary, black peppercorn and salt. Cover with lid, bring the water to boil and simmer over medium low heat.
  2. If you see the scum on your broth, remove it with slotted spoon.
  3. Cook for 90 minutes, until chicken is tender and easily comes off the bone.
  4. Transfer chicken to a large dish.
  5. Strain the broth into a large bowl.
  6. Wash your soup pot and pour broth back to a pot.
  7. Add carrots. Bring to a boil.
  8. Add the homemade noodles to the pot, turn the heat up to high and boil noodles until tender (about 7 minutes).
  9. Using two forks, pull the meat from the bone and shred it slightly.
  10. Return the shredded chicken to the pot when there is about 2 minutes left for the noodles to cook.
  11. Add fresh dill, salt and pepper to taste.

Beets and beef borscht

Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. The recipe for borscht is usually passed on from generation to generation. This one is how my grandma used to cook.

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Beets and beef borscht
Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
Course Soup
Prep Time 20 minutes
Cook Time 70 minutes
Servings
people
Ingredients
Course Soup
Prep Time 20 minutes
Cook Time 70 minutes
Servings
people
Ingredients
Instructions
  1. In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
  2. Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
  3. While your meat is cooking, get your veggies ready.
  4. Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
  5. Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
  6. Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
  7. Add sliced cabbage into the stock and cook for 5 minutes.
  8. Stir in the sautéed vegetables and cook for 5 more minutes.
  9. Stir in parsley and sugar.
  10. Taste the borscht for flavor. Feel free to add more salt and pepper.
  11. Serve hot, with sour cream and bread.

Meatballs Soup

This meatballs soup is one of the first soups I made right after I moved out from my parents house. I got this recipe from my mom over the phone. This meatball soup is very easy to make and will take no more than 30 minutes.

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Meatballs Soup
I like to make meatballs and cut all the vegetables before boiling the water for soup.
Course Soup
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Meatballs
Soup
Course Soup
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Meatballs
Soup
Instructions
  1. Place ground turkey and beef into a bowl. Add 1/2 chopped onion and salt. Mix well. Form a ball from the meat by rolling it in your hands.
  2. Add 10 cups of water to a medium pot over high heat. Add chopped potatoes (and chicken bouillon paste) to the soup pot.
  3. Bring to a boil. Toss the 1/2 onion and rice into the soup.
  4. Add one by one meatballs into the pot. Cook for 15 minutes or until meatballs are floating at the top.
  5. Meanwhile, heat a small skillet over medium heat. Add 2 Tbsp of olive oil and shredded carrot. Saute for about 2 minutes and add it to the pot.
  6. Boil for 3 more minutes. Add fresh dill or parsley at the end.
  7. Serve it with sour cream if desire.
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