Golden Baked Мashed Potatoes

If you find yourself with more left over potatoes than you can deal with, this recipe is for you!

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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.
Course Main Dish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. 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.
  2. Add butter and mash until smooth and creamy.
  3. Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
  4. Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
  5. Preheat oven to 375 degrees F. Bake uncovered for about 15 minutes until the top is golden.

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.

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Quiche With Mushrooms
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Evenly spoon the mushrooms mix on top.
  4. In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
  5. Place the cheese slices all over the pie. Sprinkle with nutmeg.
  6. Bake on the bottom rack for about 35 minutes, until golden.
  7. Garnish with herbs before serving.

Pumpkin Soup

French recipe for a silky and smooth Pumpkin Soup with 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.

Mediterranean 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 and surprise your friends or family with this savory piece of artwork.

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Mediterranean 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.
Prep Time 10 minutes
Cook Time 25 minutes
Servings
persons
Prep Time 10 minutes
Cook Time 25 minutes
Servings
persons
Instructions
  1. Cut tomatoes into thin (0.5 cm) slices. Put them in a single layer on paper towel. Pat dry with paper towel.
  2. 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.
  3. Evenly spread with dijon mustard.
  4. Arrange the tomatoes on top. Fold the edges of dough.
  5. Season with salt and pepper, sprinkle with cheese and herbs.
  6. 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.
  7. Cut the tart into quarters, garnish with fresh basil and serve.

Smoked Salmon Puffs

These irresistible little puffs are filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!

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Smoked Salmon Puffs
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Instructions
Dough
  1. 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.
  2. Add flour and mix well, until the dough comes away from the walls and forms into a ball.
  3. Add the eggs one by one. Stir well. The dough should become smooth and shiny.
  4. Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  5. Transfer the dough to a piping bag.
  6. Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
  7. Lightly brush the top of puffs with egg yolk.
  8. 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
  1. In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
  2. Season with salt, pepper and lemon juice. Mix once more.
  3. Whip heavy cream, until soft peaks form.
  4. Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
  5. Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
  6. Dust puffs with paprika. Serve right away or keep in the refrigerator.

Tuna Rice Salad

Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.

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Tuna Rice Salad
You can add english cucumber to this salad.
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
  2. Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
  3. Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
  4. Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.

Chickpea Salad with Feta Cheese

A very simple salad, composed of canned chickpeas and feta. The tomatoes and bell peppers are not necessary, but provide more flavor and vitamins, as well as a vibrant color.

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Chickpea Salad with Feta Cheese
The feta cheese is already salty enough, so salt the salad lightly.
Prep Time 15 minutes
Servings
servings
Prep Time 15 minutes
Servings
servings
Instructions
  1. In a salad bowl, mix the chickpea, feta, tomatos, bell pepper, onion, garlic, and herbs.
  2. Season with salt and pepper. Drizzle with freshly pressed lemon juice and olive oil. Serve right away or keep it in the refrigerator.

Kale Salad with Avocado and Mango

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.

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Kale Salad with Avocado and Mango
Prep Time 10 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. Wash all the ingredients.
  2. In a large bowl, add the kale, 2 tsp of olive oil and a pinch of salt. Massage until the kale starts soften(it will darken in color). Set it aside.
  3. Meanwhile peel and dice mango into 1/2" cubes.
  4. Cut onion into half-moon slices.
  5. Slice the avocado while it's in its shell and gently scoop the slices with a spoon.
  6. Finely chop the cilantro.
  7. Squeeze juicy mandarin into a small bowl. Add honey, Dijon mustard, olive oil, salt and freshly ground black pepper. Whisk together.
  8. Mix everything together, top with grated parmesan cheese and drizzle with dressing.

Pan Fried Salmon

This Pan Fried Salmon has crisp skin and moist, tender flesh. It only takes salt and pepper to prepare this fresh salmon fillet.

The cooking time will vary with the fillets thickness.


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Pan fried salmon

Course Main Dish

Prep Time 3 minutes
Cook Time 6 minutes

Servings
servings


Ingredients

Course Main Dish

Prep Time 3 minutes
Cook Time 6 minutes

Servings
servings


Ingredients


Instructions
  1. Heat a large skillet with butter over medium-high heat.

  2. Season the fish with salt and pepper.

  3. Place the salmon (skin side up) in the pan. Cook for 3 minutes or until fish turns golden brown.

  4. Carefully turn the salmon over with spatula and cook for an additional 3 minutes.

  5. As soon as the fish is ready, transfer it to a flat plate and serve as desired.

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.

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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.
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and chop the onion.
  2. Coat the bottom of a skillet with olive oil. Add onion and sauté until softened and brown, stirring once in a while.
  3. While the onion is cooking, cook pasta, according to the package directions. Drain pasta and set aside.
  4. Fully cook the ground beef. Drain grease. Season with salt and pepper to taste.
  5. Use your hands or the tines of a fork to crumble the feta cheese.
  6. 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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