French Buckwheat Crepes with Mushrooms

Prepare buckwheat crepes and garnish them with this delicious, simple mushroom and sour cream combination. A French favorite!

Find other recipes on this site: the buckwheat crepes or the version with ham and cheese.

French Buckwheat Crepes with Mushrooms

Natalija
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 4 galettes

Ingredients
  

Buckwheat Crepes (for 12 galettes)

  • 250 g buckwheat flour
  • 1 tsp sea salt
  • 350 ml water
  • 350 ml milk
  • 2 eggs
  • 50 g melted butter

Filling (4 servings)

  • 1 onion peeled and minced
  • 1 Tbsp olive oil
  • 400 g mushrooms cleaned and sliced or 2 jars of canned sliced mushrooms
  • 150 ml sour cream
  • Salt and freshly ground black pepper

Instructions
 

  • Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  • In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
  • Add sliced mushrooms and sauté for another 5 minutes.
  • Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
  • Heat a lightly buttered nonstick skillet. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn’t liquid.
  • Without flipping the crepe, place 2-3 Tbsps of mushroom’s filling in the center. A 10-15 seconds later, as the crepe seems to be ready, carefully lift the sides with a spatula and fold them to form a square, or triangle.
  • Carrefully transfer the crepe from the pan to tha plate, and serve quickly.
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Pureed 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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Pureed 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
Total Time 45 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 3 Tbsp olive oil
  • 200 g chicken fillet
  • 1 onion
  • 5 potatoes
  • 400 g frozen peas (or canned)
  • 1,5 L water
  • salt and pepper to taste
  • some sour cream

Instructions

  • Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
  • 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.
  • Add the potatoes and cover with water. Bring to a boil.
  • Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
  • Puree the soup with blender until smooth. If the soup is too thick, add some water.
  • Divide soup into bowls and top it with sour cream.
  • 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 . 😉

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.

Tuna Quiche

Natalija
I usually serve it with green salad. Aragula works the best.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings

Ingredients
  

  • 1 sheet all butter puff pastry
  • 200 g tuna in water (drained)
  • 1-2 Tbsp mayonnaise
  • 2 tsp mustard
  • 2 eggs
  • 100 ml sour cream
  • salt and pepper to taste
  • 1 tomato
  • 30 g cheddar cheese shredded

Instructions
 

  • Preheat oven to 375 degrees F. Lay the puff pastry out on a baking sheet. Prick all over with a fork.
  • 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.
  • Meanwhile mix tuna and mayonnaise with fork. Season with salt and pepper.
  • Spread the mustard across centre. (I use mustard “a l’ancienne).
  • Spoon the tuna mix on top.
  • Combine eggs with sour cream and mix together. Season with salt and pepper.
  • Pour over tuna.
  • Slice tomato and arrange them on top of your quiche. Sprinkle with cheese.
  • Bake for 30 minutes or until quiche is golden brown.
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Salmon Теrrine

Make a Salmon Terrine with fresh and smoked salmon, eggs, sour cream, and parsley. This elegant french recipe is a refined and delicious appetizer and it is perfect for cold buffets. Serve the terrine with mayonnaise, vegetables, or a green salad.

Salmon Terrine

Natalija
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

  • 500 g salmon fillet with no skin or bones
  • 5 eggs
  • 250 г sour cream
  • 1/4 cup parsley chopped
  • 250 g smoked salmon cut into small pieces
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
  • Cut the fresh salmon into pieces and mix with a food processor.
  • Add the eggs and mix well.
  • Add the sour cream and parsley.
  • Add the smoked salmon, salt and pepper. Mix with a spatula.
  • Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
  • Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.
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Ice Cream Cake Iceberg

I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.

Ice Cream Cake Iceberg

Natalija
My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Prep Time 30 minutes
6 hours
Total Time 6 hours 30 minutes
Servings 8 servings

Ingredients
  

  • 4 eggs
  • 100 g granulated sugar (50 + 50)
  • 1-2 Tbsp vanilla extract
  • 300 ml sour cream
  • 100 ml heavy whipping cream ( 35%)
  • 1 pinch salt
  • 300 g red berries (blueberry, huckleberry, boysenberry, raspberry…) fresh or frozen
  • Some Fresh berries for garnish

Instructions
 

  • Separate egg yolks from egg whites. Whisk egg yolks with sugar (50 g).
  • When the sugar is dissolved add vanilla extract and mix well.
  • In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don’t over whip).
  • Using a spatula, combine egg yolks with whipped cream together.
  • In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  • With a spatula, carefully combine egg whites with whipped cream.
  • You should get a nice fluffy cream.
  • Spread the cream evenly into a silicone pan or salad bowl.
  • Cover with plastic wrap and refrigerate for 6 hours or overnight.
  • Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
  • Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  • Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
  • Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.
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Ground Beef Hardshell Tacos

These are to die for tacos. I’ve made it so many times and each time, it turns out so great. It goes awesome with Virgin Mojito.

Ground beef hardshell tacos

Irina
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 5 servings

Ingredients
  

  • 1 lb ground beef
  • 3 Tbsp taco seasoning
  • 5 Tbsp cold water
  • 1/2 cup cheese shredded
  • 2 cups lettuce shredded
  • 1/2 cup cilantro
  • 1/2 cup salsa
  • 1/2 cup sour cream
  • 10 taco shells hard

Instructions
 

  • Fully cook the ground beef. Drain extra grease. Add water and taco seasoning then cook for 3 more minutes.
  • Dice tomatoes.
  • Cut avocado into small cubes.
  • Shred lettuce.
  • Finely chop cilantro.
  • Meanwhile, preheat oven to 375 degrees F. Place empty taco shells on a cooking sheet and bake for 5 minutes.
  • Assemble each taco with meat mixture, tomatoes, avocado, cilantro and lettuce. Top it with sour cream and salsa. Sprinkle with shredded cheese. Serve immediately.
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Puff Pastry Swirls With Smoked Salmon

What could be better with puff pastry than sour cream and smoked salmon? Kids and adults will really appreciate these savory small appetizers. The best part is, they are very simple to make. All it takes is spreading the filling onto the puff pastry, rolling it up, cutting it into rolls and bake.

Puff Pastry Swirls With Smoked Salmon

Natalija
You can cut the puff pastry sheet in half and make two rolls, but this is only if you want to make them super tiny.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 15 pieces

Ingredients
  

  • 1 sheet all butter puff pastry
  • 2 Tbsp sour cream
  • A bit of dill fresh or dried
  • ground black pepper to taste
  • 200 g smoked salmon slices

Instructions
 

  • Roll the puff pastry out with rolling pin into 1/2 inch thick square. Spread the sour cream on the top. Leave about 1cm around the edges. Sprinkle with tiny chopped dill.
  • Arrange the smoked salmon evenly on top of the puff pastry sheet.
  • Starting at one end, roll the pastry up as tightly as possible.
  • Tightly cover with plastic wrap, and chill in the fridge for about 30 minutes. It will be much easier to cut cold roll.
  • Preheat the oven to 380 degrees F. Line a baking sheet with parchment paper. With a very sharp knife, cut the roll into 1 cm slices.
  • Remove the plastic wrap and transfer them to the baking sheet.
  • Bake for about 15 -20 minutes until the “snails” are puffed and golden.
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French Buckwheat Crepes with smoked salmon

French Buckwheat Crepes with smoked salmon and sour cream are delicious. Must try!

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French Buckwheat Crepes with smoked salmon

Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings 8 crepes
Author Natalija

Ingredients

  • 250 g buckwheat flour
  • 1 tsp sea salt
  • 350 g milk
  • 350 g water
  • 2 eggs
  • 50 g melted butter
  • 8 thin slices of smoked salmon
  • 8 Tbsp sour cream
  • Some fresh or dry dill (optional)

Instructions

  • Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  • Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds.
  • Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
  • A few seconds later, as the crepe seems to be ready, carefully lift one side with a spatula and fold it to make a triangle, or a square.
  • Transfer the crepe to the plate and serve right away.

Smoked Salmon Puffs

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

Check out my other recipes with puff pastry.

Smoked Salmon Puffs

Natalija
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 40 small puffs

Ingredients
  

Dough

  • 200 ml water or milk
  • 100 g unsalted butter
  • 3 pinches of salt
  • 120 g all purpose flour
  • 3-4 eggs
  • 1 egg yolk (optional)

Salmon filling

  • 250 g smoked salmon cut into pieces
  • small onion minced
  • 1 clove of garlic minced
  • 1 Tbsp sour cream
  • 1 Tbsp olive oil
  • 3 Tbsp freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • 100 ml heavy cream( 35%) very cold
  • Some fresh dill, or chive, minced
  • Few pinches of paprika for decoration

Instructions
 

Dough

  • 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.
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Turkey Potato Casserole

“Without the potato, the balance of European power might never tilted north”. (Michael Pollan)

Turkey Potato Casserole is very personal, everyone makes theirs differently. I make my Turkey Potato Casserole with shredded potato.

Turkey Potato Casserole

Irina
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 servings

Ingredients
  

  • 1 large onion
  • 1 1/2 pound lean ground turkey
  • 6 medium russet potatoes
  • Salt and pepper to taste
  • 1/2 cup sour cream
  • 3 eggs
  • 3 Tbsp water
  • 1 cup cheddar cheese shredded

Instructions
 

  • Preheat oven to 375 degrees F.
  • Dice onion as finely as you can.
  • Mix together ground turkey with onion, add salt ant pepper to taste.
  • Place the turkey mix in an even layer on the bottom of a 9×13 inches baking dish.
  • Peel and shred potatoes.
  • Spread the shredded potatoes evenly over turkey.
  • In a small bowl, whisk together sour cream, eggs and water. Add 1/2 tsp of salt.
  • Evenly pour the egg mixture over casserole and sprinkle with cheddar cheese.
  • Bake uncovered for 55 minutes, or until a knife inserted near the center comes out clean.
  • Serve it hot with sour cream and cilantro.
Tried this recipe?Let us know how it was!
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