This spinach salad with strawberries is seasoned with a delicious homemade sauce, made with balsamic vinegar, olive oil, and a little jam. A perfect summer salad!
Spinach Salad with Strawberries
Ingredients
Salad
- 200 g baby spinach
- 1/2 red onion thinly sliced
- 100 g strawberries
Dressing
- 3-4 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and freshly ground black pepper
- 1 tsp jam (strawberry, raspberry, apricot)
- 1-2 pinches paprika (optional)
- Some sliced almonds or walnuts (optional)
Instructions
- In the bowl, combine the spinach, red onion and strawberries.
- In the jar, whisk together olive oil, balsamic vinegar, salt, pepper, jam and paprika, to make a smooth sauce.
- Drizzle the salad with dressing and serve immediately.
- If you want, you can add some almonds or other roasted nuts.
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This post was posted in Salads
Greek salad
This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.
Greek salad
Ingredients
- 4 tomatoes
- 1-2 cucumbers
- 1 bell pepper (any color)
- 1/2 red onion
- salt and pepper
- 1/4 tsp dry oregano leaves
- 100 g greek Kalamata olives pitted
- 100 g feta cheese
- 1/2 lemon
- 4 Tbsp olive oil
Instructions
- Cut the tomatoes in quarters.
- 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”.
- Remove the core and seeds from the bell pepper and cut into strips.
- Peel the onion and cut into perfectly thin slices.
- Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Season with salt, pepper and dry oregano. Mix.
- Top it with sliced feta cheese. Squeeze the lemon on salad and drizzle with olive oil.
- If you like to serve your Greek Salad in individual cups, you can cut the vegetables into small cubes.
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This post was posted in Salads
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.
Pan fried salmon
Ingredients
- 1 Tbsp butter (or olive oil)
- 4 salmon fillets or salmon steaks
- Salt and freshly ground black pepper to taste
Instructions
- Heat a large skillet with butter over medium-high heat.
- Season the fish with salt and pepper.
- Place the salmon (skin side down) in the pan. Cook for 3 minutes or until fish turns golden brown.
- Carefully turn the salmon over with spatula and cook for an additional 3 minutes.
- As soon as the fish is ready, transfer it to a flat plate and serve as desired.
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This post was posted in Main Dish
Cranberry Cake
This homemade cranberry cake is perfect for the winter season. Its bright red color brings holiday spirit to your family dinner or friends party. Easy to make and delicious!
Cranberry Cake
Ingredients
- 4 eggs
- 220 g granulated sugar
- 115 g melted butter
- 150 g all purpose flour
- 2 tsp baking powder
- 1 cup fresh cranberries
Instructions
- Preheat oven to 380ºF. Grease and flour a cake pan.
- Beat eggs and sugar with mixer until slightly thickened.
- Add melted butter and mix well.
- Stir in the flour and baking powder.
- Add the cranberries and stir gently.
- Pour batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool. If desired, dust with confectioners sugar.
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This post was posted in Desserts
Vanilla Creme Brulee
Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into…. Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel. This Vanilla creme brulee is very easy to make if you follow all the steps correctly.
It will perfectly complete your cafe gourmand if the crème brûlée is served in small ramekins.
Look at this short video ! 🙂
Vanilla Crème brûlée
Use vanilla extract instead of vanilla bean, if you don’t have vanilla bean. You could add 2 Tbsp. of rum into the cream if desired. If you don’t own a blow torch, you can always use your broiler as well. You will need to move the top rack in your oven up as high as it will go.
Ingredients
- 8 egg yolks
- 120 g granulated sugar
- 1/2 vanilla bean
- 640 ml whipping cream
- 6 tsp granulated sugar
Instructions
- Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
- Add the cream a little at a time and stir. Remove the scum with a tea spoon.
- Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
- Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
- Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
- Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
- Before serving, cover each cold creme brulee evenly with sugar (1 tsp). Caramelize using a propane torch. If you don’t have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)
Notes
With remaining eggs white, you could make some Coconut cookies.
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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
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
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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This post was posted in Appetizers
Hachis Parmentier
Hachis Parmentier is a delicious French casserole made with layers of mashed potatoes and ground beef.
The dish is named after Antoine Parmentier (1737-1813). He was a French pharmacist who made potatoes popular in Paris and northern France.
Hachis Parmentier
Ingrédients
- 1 kg large potatoes
- 100 g butter (50+30+20)
- 50 ml milk (heated)
- 1 large onion
- 1-2 cloves garlic
- 500 g ground beef
- Salt and freshly ground black pepper
- 1 egg
- 30 g grated cheese
- Some seasonings or minced parsley (optional)
Instructions
- Peel the potatoes and chop them into cubes. Boil in salted water until easily pricked with fork, about 20 minutes. Then drain water.
- Add 50 g of butter and mash. Add warmed milk and mash together to smooth consistency. Taste the puree, add more salt if needed.
- Peel and chop the onion and garlic.
- Melt 30 g of butter in a large pan and saute onion and garlic until soft.
- Add ground beef and cook until browned. Add salt and pepper to taste.
- Take the pan off the fire and let cool down a little. Add a row egg.
- Process to finer texture by using a food processor, if desired.
- Preheat oven to 380F/190C. Grease baking dish.
- Add 1/2 of mashed potatoes in thin layer to the prepared dish. Then layer beef preparation on top of potatoes. You can also add your favorite seasonings at this point or some chopped parsley. (This time, I added paprika).
- Top with remaining potatoes. You can make some shapes on the top using the fork. Add remaining butter and dot on the potatoes. Sprinkle with grated cheese.
- Bake uncovered for about 25 minutes until the top is golden.
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This post was posted in Main Dish
Lemon Rosemary Salmon
Tasty, simple and beautiful looking dish for everyday or special occasions.
Lemon Rosemary Salmon
Ingredients
- 4 salmon fillets remove bone and skin
- 1 large lemon thinly sliced
- 8 spring fresh rosemary washed
- 8 Tbsp olive oil
- salt and pepper to taste
- 1 tsp paprika
Instructions
- Preheat oven to 350ºF.
- Add 4 Tbsp of olive oil to baking dish. Place one slice of lemon and one rosemary spring under each salmon fillet.
- Add salt, pepper and paprika evenly over salmon and place one slice of lemon and one rosemary spring on top of salmon.
- Drizzle 4 Tbsp of olive oil over salmon.
- Bake 25 minutes until salmon is flaky.
- Place salmon on serving platter and enjoy.
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This post was posted in Main Dish
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.
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.
Ingredients
- 7 hard boiled eggs
- 1 can (180 g) tuna in its own juice
- 1-3 medium pickles
- 4-5 Tbsp mayonnaise
- salt and pepper to taste
- 1 pinch paprika
- fresh herbs
Instructions
- 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.
- Grate 2 pickles, using a microplane cheese grater. Cut one pickle into thin slices.
- Carefully peel the eggs and cut them in half lengthwise. Remove yolk from 6 eggs.
- Mash 6 egg yolks and one whole egg with fork until crumbly.
- Drain and mash the tuna, combine with mashed eggs. Add shredded pickles, mayonnaise, salt and pepper and mix until incorporated.
- Spoon the mixture into the egg whites. Garnish with paprika, fresh herbs and sliced pickle.
- If there is some extra filling left, serve it on the fresh bread or crackers.
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This post was posted in Appetizers
Walnut and Almond Cake
If you like almonds and walnuts, you will love this savory cake. Crush up walnuts and use almond flour to make this easy, quick, and delicious dessert.
Walnut and Almond Cake
Ingredients
- 125 g walnuts
- 5 eggs
- 230 g sugar
- 125 g melted butter
- 125 g almond flour
- 80 g all purpose flour
- Some walnuts halves
- Some powdered sugar
Instructions
- Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
- Grind the walnuts in a blender. (Keep few walnuts halves to decorate the cake.)
- Using a mixer beat the eggs with sugar.
- Add the butter. Mix.
- Add the walnuts and almond powder. Mix.
- Add the flour and mix last time.
- Pour the batter in the pan. Lay slices the walnuts halves on top of the cake.
- Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off, then transfer to plate.
- Dust it with powdered sugar before serving.
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This post was posted in Desserts