You can find shishito peppers in your favorite grocery store. Prepare this super quick recipe in no time and your guests will love this delicious appetizer.
Did you know that 1 in 10 shishito peppers are really spicy?
Appetizer Shishito peppers
Minimal preparation for an excellent appetizer (or side dish).You can serve them with soy sauce for dipping.
Ingredients
- 6 oz Shishito peppers
- a bit of olive oil
- Salt and freshly ground black pepper
Instructions
- In a saute pan heat olive oil over medium-high heat.
- Add the shishito peppers and stir for 1-2 minutes, heating them up until they blister. Add salt and black pepper.
- Place the peppers on a paper towel to remove excess oil and serve.
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This post was posted in Appetizers
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.
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This post was posted in Desserts, Gluten-Free
Baked Feta (Psiti)
Baked Feta (Psiti) is a traditional Greek dish. It is very easy to prepare at home and will become one of your favorite appetizers.
Baked Feta (Feta Psiti)
Ingredients
- 200 g feta cheese (in one block)
- 2 pinches oregano
- Some chili pepper flakes
- 1 Tbsp olive oil
Instructions
- Preheat oven to 400F.
- Place the feta in an oven-proof dish. Add the oregano and chili pepper flakes followed by the olive oil.
- Bake for 8-10 minutes.
- Serve hot with fresh bread or pita.
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This post was posted in Appetizers
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.
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.
Servings 4 servings
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 . 😉
This post was posted in Soups
Duchess Potatoes
Duchess potatoes (Pommes de terre duchesse) are a French classic recipe made from mashed potatoes with butter and egg yolks. Using a pastry bag, mashed potatoes are formed into roses and baked in the oven until golden brown.
The dish looks very elegant and is served as a side dish for meat, fish or vegetables.
Duchess Potatoes
Ingredients
- 1.5 kg potatoes
- 200 g butter
- Salt and pepper to taste
- A little (on the tip of a knife) grated nutmeg (optional)
- 4 egg yolks
Instructions
- Peel the potatoes, cut into pieces and boil in salted water. Once the potatoes are cooked (pierce the potatoes with a knife or fork to check), immediately drain the water.
- Mash hot potatoes into a puree, adding butter. Salt, pepper and add nutmeg.
- Add egg yolks and mix very well. Puree should be soft and without lumps.
- Preheat oven to 200C. Line a baking sheet with baking paper or a silicone mat.
- Transfer the puree to a pastry bag fitted with a star tip and pipe the roses of the desired size onto a baking sheet.
- Bake in preheated oven until golden brown, for about 10 minutes.
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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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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
I usually serve it with green salad. Aragula works the best.
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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This post was posted in Main Dish, Puff Pastry
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
Cheese and Garlic Stuffed Tomatoes
You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.
Cheese and Garlic Stuffed Tomatoes
Ingredients
- 18 large cherry tomatoes
- 2-3 garlic cloves
- 1 cup grated cheese american, cheddar, etc.
- fresh herbs chives, parsley, basil leaves
- 2-3 Tbs mayonnaise
- salt and pepper to taste
Instructions
- Cut off the top of cherry tomatoes. Keep the tops for presentation.
- Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
- Remove juice and seeds from the pulp. Mince the pulp.
- Press garlic using a garlic press. Mix the cheese and garlic together.
- Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
- Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
- Refrigerate tomatoes before serving.
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This post was posted in Appetizers