Tuna pate with smoked salmon

Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.

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Tuna pate with smoked salmon
Course Appetizers
Prep Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Instructions
  1. In a bowl, combine together mascarpone cheese and tuna, mash it with fork.
  2. Add chopped dill and minced onion, salt and pepper.
  3. Add finely chopped smoked salmon and stir together.
  4. Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.
  5. Chill in the fridge for at least 6 hours.

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.

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Tuna Quiche
I usually serve it with green salad. Aragula works the best.
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Lay the puff pastry out on a baking sheet. Prick all over with a fork.
  2. 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.
  3. Meanwhile mix tuna and mayonnaise with fork. Season with salt and pepper.
  4. Spread the mustard across centre. (I use mustard "a l'ancienne).
  5. Spoon the tuna mix on top.
  6. Combine eggs with sour cream and mix together. Season with salt and pepper.
  7. Pour over tuna.
  8. Slice tomato and arrange them on top of your quiche. Sprinkle with cheese.
  9. Bake for 30 minutes or until quiche is golden brown.

Cheese and Garlic Stuffed Tomatoes

You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.

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Cheese and Garlic Stuffed Tomatoes
Course Appetizers
Prep Time 20 minutes
Servings
people
Ingredients
Course Appetizers
Prep Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Cut off the top of cherry tomatoes. Keep the tops for presentation.
  2. Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
  3. Remove juice and seeds from the pulp. Mince the pulp.
  4. Press garlic using a garlic press. Mix the cheese and garlic together.
  5. Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
  6. Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
  7. Refrigerate tomatoes before serving.

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.

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.

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.

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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.
Course Appetizers
Prep Time 15 minutes
Cook Time 13 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Cook Time 13 minutes
Servings
servings
Ingredients
Instructions
  1. 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.
  2. Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.
  3. Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.
  4. Mash 6 egg yolks and one whole egg with fork until crumbly.
  5. Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.
  6. Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.
  7. If there is some extra filling left, serve it on the fresh bread or crackers.

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 . 😉

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.
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