These baked eggplants are delicious both warm and at room temperature, making them perfect to prepare in advance.
Roasted eggplants with tomatoes
Ingredients
- 2 onions
- 4-5 cloves garlic
- 3+3 teaspoons olive oil
- Salt and freshly ground black pepper
- 6 small tomatoes
- 4 small eggplants¾
- 2 bay leaves
Instructions
- Peel the onions and garlic and cut them into large pieces.
- Heat 3 tablespoons of olive oil in a skillet and sauté the onions over low heat until soft and translucent.Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.Insert the tomato slices into the cuts in the eggplants.Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.Drizzle the remaining olive oil over the eggplants.
- Transfer the onions to the bottom of a baking dish. Preheat the oven to 180°C (390°F).
- Trim the stems off the eggplants. Carefully slice each eggplant lengthwise into ½ cm (¼ inch) thick slices, stopping about 2 cm from the base so the slices remain attached.
- Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.
- Insert the tomato slices into the cuts in the eggplants.
- Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.
- Drizzle the remaining olive oil over the eggplants.
- Bake for about 1 hour, until tender.
- If you enjoy a stronger garlic flavor, press 1–2 additional cloves over the finished eggplants just before serving.
Tried this recipe?Let us know how it was!
This post was posted in Appetizers, Main Dish
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.
Vous avez essayé cette recette?Dites-nous comment c’était!
This post was posted in Main Dish
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
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.
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.
Tried this recipe?Let us know how it was!
This post was posted in Appetizers, Puff Pastry
Tomato and Boursin™ Puff Pastry Tart
A very easy tart to prepare made from ready-made puff pastry, tomatoes and Boursin™ cream cheese.
This French pie can be of any shape and any size, depending on what kind of dough you have on hand. I don’t even make sides so there is less dough and more filling. But this is not for everyone: if you like golden puff pastry, fold 1 centimeter of the edges inward and brush them with egg.
Tomato and Boursin™ Puff Pastry Tart
Ingredients
- 1 sheet all butter puff pastry
- 1 egg
- 4-5 tomatoes slices
- 100 g Fresh cream cheese (ex. Boursin™)
- Freshly ground black pepper
- Few basil leaves
Instructions
- Preheat the oven to 180°C (thermostat 6).
- Spread the dough on a baking sheet lined with parchment paper. Prick it with a fork.
- Brush the entire surface with the egg wash.
- Place the tomato slices.
- Press paper towel over the tomatoes to remove liquid excess.
- Place a small piece of cheese on each tomato slice. Pepper.
- Bake for about 25 minutes until the dough is cooked through.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish, Puff Pastry
Potato Gratin with Blue Cheese
The potatoes are baked in a creamy mixture of milk, cream, and Blue cheese. If you’re using new potatoes or ones with thin skins, there’s no need to peel them.
Potato Gratin with Blue Cheese
Ingredients
- 2 kg potatoes (about 4.5 lbs)
- Salt and freshly ground black pepper
- A pinch nutmeg (optional)
- 500 ml heavy cream (2 cups)
- 500 ml milk (2 cups)
- 150 g blue cheese (5 oz)
Instructions
- Preheat the oven at 180°C (thermostat 6).
- Butter a large ovenproof dish. Peel and slice the potatoes into very thin rounds.
- Put them dry with paper towels, then arrange them evenly in the prepared dish.Season with salt, pepper and a little nutmeg if you like.
- Crumble the blue cheese with a fork, then mix it with the cream and milk until well combined.
- Pour the mixture over the potatoes, making sure everything is evenly coated.
- Bake in the oven from 1h to 1h30, until the top is golden brown and the potatoes are tender when pierced with a knife. Put the dish under the grill for a few minutes to ensure the gratin is perfectly golden.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish
Peach Melba
This is my version of a classical dessert “Peach Melba”. You just need roasted peaches, a red berry sauce and an exquisite whipped cream.
Peach Melba
If you’re in a hurry or you don’t have fresh peaches, just use canned peaches.
Ingredients
- 3 peaches
- 1 Tbsp brown sugar (or sugar)
- 250 g berries (raspberries, strawberries, blackberries)…)
- 200 ml heavy whipping cream ( 35%) very cold
- 2 tsp sugar
- 1/2 l vanilla ice cream
- Some dark chocolate
- Some sliced almonds
Instructions
- Preheat oven to 390 degrees F. Line one baking sheet with parchment paper.
- Cut the peaches in half, and remove the stones. Place the peach halves on the baking sheet. Sprinkle with brown sugar.
- Bake in the oven about 35 minutes until the peaches are tender. Remove from the oven, let them cool down completely, then carefully peel the skin.
- Rinse and drain fresh berries and puree them until smooth. Pass the puree through a fine sieve to remove all tiny seeds.
- Whip the heavy cream with the sugar until fluffy. Don’t over beat.
- In each glass, put one half of peach and one ball of vanilla ice cream.
- Pour 2 tablespoons of berries puree.
- Add the whipped cream and finish with chocolate crumbs and sliced almonds. Serve right away.
Tried this recipe?Let us know how it was!
This post was posted in Desserts, Gluten-Free
Green Tomatoes Jam
Don’t know what to do with the left-over green tomatoes from your summer harvest? Jam, of course! This recipe is extremely easy. Try it for breakfast, on top of bread, or as an appetizer with some cheese.
Green Tomatoes Jam
For this recipe, I like to use green cherries tomatoes, so that they don’t need to be peeled. However, if your tomatoes are big and have thick skin, you may need to peel them.
Ingredients
- 1 kg green tomatoes
- 3/4 inch ginger (optional)
- 2 lemons
- 650 g sugar
Instructions
- Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
- In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
- The next day, remove the cover and bring to a boil. Then, reduce the heat and simmer for about 35 minutes, stirring frequently. Skim if needed. The cooking time depends of how much water is in the tomatoes. Don’t over cook. When the jam is cooled down, it will be less liquid.
- Pour the jam into a clean jar and cover it with its lid.
Tried this recipe?Let us know how it was!
This post was posted in Desserts, Gluten-Free
Easy roasted chicken
Miam, who can resist this roasted chicken with its golden and crispy skin?! A very easy recipe.
Why not bake potatoes at the same time? Potatoes can be left unpeeled, and if they are small in size, you don’t even need to cut them into pieces.
Easy roasted chicken
To calculate the baking time for the chicken, a formula is usually used: 1 kg of chicken – 1 hour, plus 5 minutes for every subsequent 100 g, i.e., if the chicken weighs 1 kg 200 g, the baking time is 1 hour 10 minutes. Personally, I never weigh the chicken, I rely on the color of the crust, and if there are any doubts, I pierce it with a knife or use a kitchen thermometer.
Ingredients
- 1 whole chicken giblets removed
- 1 kg small-sized potatoes
- Salt and pepper
- 2-3 cloves crushed garlic
- a bit aromatic herbs Herbes de Provence
- 1 lemon optional
- a bit olive oil
Instructions
- Preheat the oven to 200C (420F).
- Place the potatoes in an ovenproof dish or on a baking sheet. Season with salt, pepper, and sprinkle with aromatic herbs.
- Wash and pat dry the chicken with paper towels. Rub with salt, pepper, garlic, not forgetting the inside of the chicken. Place the lemon cut in half inside the chicken. Brush the chicken with olive oil. Place the chicken in the dish on top of the potatoes.
- Put the dish in the oven for about 1 hour 10 minutes to 1 hour 30 minutes. Occasionally, baste the meat and potatoes with the cooking juice.
- When the chicken is cooked inside (the juice that runs out is clear when pierced) and golden brown on the outside, remove the dish from the oven. Don't forget to check if the potatoes are cooked as well. If they are cooked before the chicken is done, they can be removed beforehand.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish
Boursin™ Stuffed Mushrooms
Tasty and very easy recipe with only 2 main ingredients that you can find in every store: mushrooms and Boursin.
Boursin Stuffed Mushrooms
The Boursin™ Garlic & Fine Herbs Cheese is aleredy salty enough so don’t add more salt.
On the other end, if you like spicy food, season with pepper.
Ingredients
- 30 small mushrooms (Cremini or Button Mushrooms)
- 1 block Boursin™ Garlic & Fine Herbs Cheese
- freshly ground black pepper
- Some fresh herbs (cilantro, green onion, parsley) finely chopped
Instructions
- Preheat oven to 400° F.
- Wash and dry mushrooms. Remove stems. (You can use them for another recipe),
- Place mushroom caps on a baking sheet. Season with pepper. Fill each mushroom’s hole with 1-2 tsps of Boursin™.
- Bake about 25 minutes until mushrooms are golden and cooked through.
- Sprinkle the baked mushrooms with fresh herbs and they’re ready to be served!
Tried this recipe?Let us know how it was!
This post was posted in Appetizers
Ratatouille
My version of ratatouille that you can prepare in any season as a main dish or side dish.
Zucchini, eggplant and sweet peppers have different cooking times. This is why they must be cooked separately. First, brown each vegetable on its own in a pan with a drizzle of olive oil.
Then, when all the vegetables are ready, we bring them together and then let them simmer over low heat so that the flavors mix.
Ratatouille
My version of the ratatouille that you can prepare the day before and in any season. Serve it as a main dish or side dish.
Ingredients
- 1 large onion peeled
- 4-5 cloves garlic peeled
- 1-2 eggplants
- 2 green zucchinis
- 3 tomatoes
- 2-3 sweet peppers (various colors)
- 7-8 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 teaspoon herbes de Provence
- 3 bay leaves
Instructions
- Dice the zucchinis into small cubes.
- Dice the eggplants into small cubes.
- Cut the peppers in half, remove the seeds, then dice into small cubes.
- Dice the onion into small cubes.
- Mince the garlic cloves.
- Remove the seeds from the tomatoes and dice them into small cubes.
- Heat a little olive oil in a skillet and sauté the onions. Add the garlic and continue cooking for a few more minutes. Season with salt and pepper. Remove the skillet from the heat.
- Separately, sauté the sweet peppers in a little olive oil. Season with salt and pepper.
- Separately, sauté the zucchinis in a little olive oil. Season with salt and pepper.Then, in the same way, sauté the eggplants. Season with salt and pepper.
- Combine all the sautéed vegetables in a large skillet. Add the diced tomatoes and gently mix. Sprinkle with Herbes de Provence and add the bay leaves. Optionally, add a few extra garlic cloves.
- Taste and adjust the seasoning if needed. Cover with a lid and let it simmer over low heat for about 10 minutes to allow the flavors to meld.
- Serve hot or cold, garnished with freshly chopped herbs.
Nutrition
Calories: 1kcal
Tried this recipe?Let us know how it was!
This post was posted in Main Dish