Turkey and Cheese Quiche, this french recipe originally comes with tuna. Since my kids don’t like tuna, I substituted it with turkey; but if you don’t have either of those, you can make it with chicken. Combination of cheese, eggs and sour cream always turns out tasty.
Turkey and Cheese Quiche
Ingredients
- 1 sheet all butter puff pastry
- 350 g Natural white turkey breast in water (drain)
- 2 Tbsp mayonnaise
- 2 tsp mustard
- 100 ml sour cream
- 200 g cheddar cheese shredded
- Salt and pepper to taste to taste
Instructions
- Preheat oven to 375 degrees F.
- Lay the puff pastry out on a baking sheet. Prick all over with fork.
- Pop in the oven for 10-12 minutes. Remove the pastry from the oven, pressing the center down with a fork, as it will have puffed up a bit.
- Meanwhile, using a fork mix turkey meat with mayonnaise. Season with salt and pepper.
- Spread the mustard across center.
- Spoon the turkey mix on top.
- Combine eggs with sour cream and mix together. Season with salt and pepper.
- Pour over turkey.
- Sprinkle with cheese.
- Bake for 30 minutes or until quiche is golden brown.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish, Puff Pastry
Delicious Tomato & Avocado Crostini
This Delicious Tomato & Avocado Crostini almost didn’t make it to the dinner table. I could eat them all day. Everyday.
Delicious Tomato & Avocado Crostini
You can use french baguette or any brad that you like or have in your pantry.
Servings 8 servings
Ingredients
- 8 large baguette slices diagonally cut
- 1 clove garlic minced
- 2 Tbsp cream cheese soft
- 2 large avocados fully ripe
- 1 avocado sliced
- 8 Cherry tomatoes sliced
- 2 Tbsp olive oil
- salt and pepper to taste
- cilantro for garnish
Instructions
- Position a rack in the upper third of an oven and preheat the broiler.
- Arrange bread slices on a baking sheet and drizzle with olive oil.
- Broil turning the slices over once, until golden brown, about 2-3 minutes per side.
- Halve two avocados lengthwise and remove pit; scoop the flesh into a small bowl, add cream cheese, garlic, salt and pepper to taste.
- Gently mash with a fork until spreadable.
- Spread the avocado mixture on the crostini, dividing evenly.
- Top each crostini with avocado slices and cherry tomatoes slices. Garnish with fresh cilantro.
This post was posted in Appetizers
Fried Cabbage With Sausage
Fried cabbage with sausage is so simple but tasty, and the leftovers are tastier than it was the first day. When it comes to sausage, you can’t go wrong with this one. You can use any sausage you like: it can be Italian sausage, Polska kielbasa, smoked sausage, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.
Fried cabbage with sausage
Servings 4 servings
Ingredients
- 1/2 head cabbage
- 2 carrots large
- 1 onion large
- 4 Tbsp olive oil
- 5-6 sausages
- salt and pepper to taste
- 1 bay leaf optional
- 1/2 cup water
Instructions
- Cut the cabbage into thick slices.
- Dice onion into the small squares, shred the carrots.
- Slice the sausages.
- In a large skillet, heat the oil over medium heat. Add onion and cook until lightly brown.
- Add shredded carrots and continue cooking for couple more minutes, stirring constantly.
- Add cabbage and stir well.
- In a few minutes add sausage. Bury the sausages under the cabbage, to get the brown color.
- When the sausages are lightly brown, add salt and pepper, bay leaf, and some water (about 100 ml), mix well. Reduce heat to low, cover the skillet with lid and simmer for about 10 minutes. Mix every 2-3 minutes.
- Once cooked, add fresh herbs and serve.
This post was posted in Main Dish
French Chocolate Cake
French chocolate cake with dark chocolate. Very elegant and light, incredibly simple to make. It became our family signature cake. I make it for breakfast, for unexpected guests, and even as a birthday cake.
If you are looking for gluten-free recipe, try our Flourless Chocolate Cake.
French Chocolate Cake
Ingredients
- 200 g dark chocolate chips
- 150 g unsalted butter
- 6 eggs
- 200 g sugar
- 2 Tbsp all purpose flour sifted
- 1/4 tsp powdered sugar
Instructions
- Preheat oven to 375 degrees F. Generously butter a baking pan, then dust with little flour and tap out the excess.
- Meanwhile melt the chocolate and butter in the microwave. Mix well.
- Whisk eggs with sugar until frothy and blended.
- Add eggs to the chocolate batter and whisk.
- Add sifted flour and whisk again.
- Pour into prepared cake pan and bake for 25- 30 minutes.
- Run the knife along to check if it is ready. Cake should be moist and not dry.
- Let it completely cool, remove the cake from the pan. Dust with confectioner’s sugar and serve.
Tried this recipe?Let us know how it was!
This post was posted in Desserts
Baked Salmon with Leeks and Carrots
Carrots and leeks are the perfect combination of flavors for baked salmon. This is an easy recipe to prepare salmon and veggies in an aluminum foil.
Baked Salmon with Leeks and Carrots
Ingredients
- 4 salmon fillets
- 4 tsp mustard
- 1-2 leeks
- 2 carrots
- salt and pepper to taste
- 4 Tbsp olive oil
Instructions
- Preheat oven to 400 degrees F. Prepare 12×12 inch foil pieces for each fillet.
- Place salmon on prepared foil and spread mustard over each fillet. (I use traditional mustard “a l’ancienne”, but you can use any type).
- Wash the leeks and cut into thin slices.
- Shred the carrots.
- Top each salmon fillet with carrots and leeks, drizzle 4 Tbsp. of olive oil and season with salt and pepper.
- Bring the long sides of the foil up the middle and fold the edges together.
- Bake for about 30 minutes or until salmon is cooked though.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish
Oven Roasted Eggplant Cubes
It doesn’t take much time to roast an eggplant in the oven, all you have to do is: cut it, salt it, drizzle with some lemon juice and olive oil, toss it and mix it couple of times while it is cooking. You can serve it by itself or as a main dish, with meat or fish. It tastes even better next day: perfect for lunch or picnic.
Oven Roasted Eggplant Cubes
If you are not a garlic lover like I am, add only 2-3 garlic cloves instead of a whole garlic bulb.
Ingredients
- 2 large eggplant
- 1/2 lemon (juice only)
- 1 bulb garlic
- Salt and freshly ground black pepper to taste
- 6 Tbsp olive oil
- 1/2 bunch fresh parsley or cilantro finely chopped
Instructions
- Heat the oven to its hottest setting,typically around 500 degrees Fahrenheit, and turn on the broil. Cut the eggplant into 1-2 inch cubes. Transfer them to a baking sheet and spread out into a single layer.
- Drizzle with olive oil and lemon juice.
- Peel garlic and smash it with a heavy knife.
- Add garlic and pepper, give it a good mix with spatula or your hand.
- Place a rack on top of your oven and cook the eggplant cubes for 10 minutes. Carefully take the eggplant out and stir it with a spatula. Return to the oven for 10 more minutes. Taste the eggplant. Cook for another 5 minutes if needed.
- Remove the eggplant from the oven. Garnish with fresh herbs and serve hot or room temperature.
Tried this recipe?Let us know how it was!
Oven Roasted Potatoes
The Oven Roasted Potatoes are crispy on the outside but soft and creamy on the inside! This simple side dish is everyone’s favorite.
Oven roasted potatoes
Ingredients
- 6 large Yukon Gold potatoes
- 2 tbsp barbecue sauce
- 1 tbsp mayonnaise
- 1/2 tsp salt
- 1/2 tsp black pepper
- 4 tbsp olive oil
- fresh herbs to garnish
Instructions
- Preheat oven to 375°F.
- Peel the potatoes and cut them into 4 pieces.
- In a large bowl, toss the potatoes with the barbecue sauce, mayonnaise, salt and pepper.
- Drizzle 4 tbsp of olive oil into baking pan.
- Spread the potatoes evenly on the bottom of prepared baking pan.
- Bake at 375°F for 65 minutes, or until potatoes are golden and tender.
- Garnish with fresh herbs and serve.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish
Mouth Watering Venison Roast
This mouth watering venison roast recipe has become our family favorite. We all trying to eat healthy, and this deer meat is naturally low in fat and has no harmful hormones. It is not easy to shop for a deer meat, unless you know a good butcher shop near you, or your husband is a hunter like mine is.
Mouth Watering Venison Roast
Marinade is optional, but I always like my meat to be marinated before cooking.
Ingredients
- 3-4 lb venison cut into cubes
- 1/2 cup olive oil
- 2 large onion diced
- 2 lemons sliced in quarters
- 1/2 cup white wine
- 1/2 tsp paprika
- 3 bay leaves
- 5 cloves garlic minced
- 1 Tbsp salt
- 1 Tbsp black pepper
Instructions
- Mix together 2 gallons of water and 6 Tbsp of salt in a large pot or any food container and place the deer meat in it, add some ice on top and cover with lid. Place it in the refrigerator for 24 hours.
- Preheat oven to 380 degrees F.
- Heat the oil in the roasting pan over medium heat. Add diced onion and sauté until nice and golden.
- Add lemon and cook for 1 minute, stirring frequently.
- Place the venison into the roasting pan, add white wine and cook for about 2-3 minutes on each side.
- Remove from the heat. Add paprika, bay leaf, garlic, salt and pepper, and mix well with spatula.
- Place the roasting pan into preheated oven and cook for 2 1/2 hours.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish
Turkey Broccoli Lasagna with White Sauce
My family always looks forward to have Turkey Lasagna after Thanksgiving. If you don’t have leftover turkey, you can use chicken instead.
Turkey Broccoli Lasagna with White Sauce
Ingredients
- 9 lasagna noodles uncooked
- 3 cups broccoli florets
- 1 cup cottage cheese divided
- 1/4 cup Parmesan cheese grated
- 3 cups fully cooked turkey sliced extra thin
White sauce
- 3 Tbsp butter
- 1 shallot chopped
- 2 cloves garlic minced
- 3 Tbsp all purpose flour
- 2 cup milk 2%
- 1 cup heavy whipping cream
- 1/3 cup white wine
- 3 cup mozzarella cheese grated
- 1/2 tsp pepper ground black
- 1 tsp salt
Instructions
- Prepare pasta according to package direction. Drain and rinse with cold water.
- Preheat oven to 350 degrees F.
- Melt butter in a large saucepan, add onion and garlic, cook until tender, stirring frequently.
- Stir in the salt, pepper and flour, simmer until you see bubbles. Mix in the milk and cream and bring it to a boil, stirring constantly. Reduce heat to a simmer and simmer for 1 minute.
- Stir in mozzarella cheese, black pepper and white wine.
- Remove saucepan from the heat and set aside.
- Spread a generous 2 spoonful of cheese sauce on the bottom of a 9×13 inch pan and cover with 3 cooked lasagna noodles.
- Follow with a layer of sliced turkey, broccoli, cottage cheese and more sauce and repeat to make another layer.
- On top of the last noodle layer, cover with remaining of the sauce.
- Sprinkle with parmesan cheese.
- Bake covered for 45 minutes. Remove foil and bake an additional 10 minutes.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish
Petits Choux
This is one of my favorite puff pastry for a “cafe gourmand“.
Petits choux
Cream Petits choux will go perfectly with your coffee or tea.
Ingredients
Ingredients for the choux pastry
- 200 ml water
- 100 g butter
- 2 pinches of salt
- 120 g flour
- 3-4 eggs
Ingredients for the cream
- 1 egg yolk
- 120 g sugar
- 125 ml milk
- 1/2 vanilla bean cut into two in its length
- 200 g softened butter
- 1 tbsp icing sugar
Instructions
For the choux pastry
- Preheat the oven to 200°C (thermostat 6/7). Cover a baking sheet with parchment paper.
- In a saucepan, put the butter and salt. Bring to a boil. When the butter is completely melted, remove the pan from the heat.
- Add flour and mix well.
- The dough should form a ball.
- Add the eggs one by one. Mix well.
- The dough should be smooth and not stick to the edges of the pan.
- Using a spoon or a pastry bag, form small heaps of dough on the baking sheet, separating them from each other as the puffs will double in size during cooking.
- Bake at 200°C for 10-15 minutes. Then lower the temperature to 180°C (thermostat 6) and cook for another 10 minutes or so until you get a nice golden color. Remove the puffs from the oven and let cool.
For the cream
- In a small saucepan, blanch the egg with the sugar.
- Add milk and vanilla. Place over very low heat. Stirring constantly, bring to a boil. Remove from heat and let cool. Remove the vanilla pod.
- In the bowl of a mixer, cream the butter. While continuing to mix, gradually incorporate the milk and sugar preparation.
- Make an incision in the choux. Using a teaspoon or a pastry bag, fill them with the cream. Sprinkle with icing sugar.
Tried this recipe?Let us know how it was!
This post was posted in Desserts