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.
Preheat oven to 390 degrees F. Line two baking sheets with parchment paper.
In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
Add flour and mix well, until the dough comes away from the walls and forms into a ball.
Add the eggs one by one. Stir well. The dough should become smooth and shiny.
Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
Transfer the dough to a piping bag.
Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
Lightly brush the top of puffs with egg yolk.
Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
Season with salt, pepper and lemon juice. Mix once more.
Whip heavy cream, until soft peaks form.
Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
Dust puffs with paprika. Serve right away or keep in the refrigerator.
I am so excited that warmer weather is finally here. Now is the best time for healthy greens and fresh juicy mango. There is just not one single thing I don’t like about this salad. Trust me this is a salad you want to try.
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.
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.
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.
Green Mango Salade (Кalawang)
Fresh chili pepper can be substituted with chili powder.