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!
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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
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This post was posted in Main Dish
Black olive dip
Provençal recipe, this black olive dip is a tapenade without anchovies nor capers. This black olive paste is ready in just a few minutes, served with fresh bread, toast, or pita bread.
Black olive dip
Simplified version of tapenade without anchovies nor capers.
Ingredients
- 180 g black olives (picholine ou kalamata) pitted
- 1 clove orgarlic épluchées et coupées en 4
- 1 bunch fresh basil leaves
- 1/2 lemon (juice only)
- 4 Tbsps olive oil
- Freshly ground black pepper
Instructions
- Separate the basil leaves from the sprigs. Peel the garlic clove and cut into 3-4 parts.
- Place olives, garlic and basil leaves in a food processor bowl. Add lemon juice and olive oil.
- Pulse 2-3 times for a few seconds.The olivada should have a slightly grainy texture.
- Season to taste and serve with your favorite bread.
Nutrition
Serving: 10gCalories: 1kcal
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This post was posted in Appetizers, Culinary blog
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
Tuna and pepper Tapenade
Between the terrine and the dip, this tuna and pepper Tapenade is perfect as an aperitif for dipping celery stalks or carrot sticks, grilled toast…
Tuna and pepper Tapenade
Ingredients
- 160 g canned tuna (drained)
- 1/2 red pepper
- 1/2 yellow pepper
- 150 g cream cheese (Philadelphia style)
- Salt and black pepper
- Few drops Tabasco™ (optional)
- A bit chopped parsley
Instructions
- With a fork, work the tuna and cheese in a bowl.
- Cut the pepper in half lengthwise. Remove the seeds and filaments.
- Cut the peppers into small cubes and add them to the bowl. Add salt, pepper and mix well.If you want a spicier tapenade, add a few drops of Tabasco™.
- Cover with plastic wrap and refrigerate for an half hour.
- Sprinkle with chopped parsley and serve.
For a nice presentation:
- Line small bowls with cellophane. Fill with the tuna terrine and pack well into the bowl.Invert onto a serving plate and remove the bowl (and cellophane!) to obtain a small dome. Decorate as you wish.
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This post was posted in Appetizers
Pickled Cabbage
For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!
Pickled Cabbage
Ingredients
- 3-4 lb cabbage
- 3-4 carrots
- 1 head of garlic
- 4 cup water
- 1/4 cup sugar
- 2 Tbsp salt
- 1/2 cup vegetable oil
- 1 cup 6% vinegar
Instructions
- Cut, core and shred cabbage finely.
- Peel the carrots and grate.
- Peel the garlic and cut each clove into 4 pieces.
- Place vegetables in a mason jar.
- Meanwhile, in a large pot, boil water with salt, sugar and olive oil. Remove from the heat and add vinegar.
- Pour hot marinade over the cabbage and let it cool completely.
- Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.
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This post was posted in Salads
Pumpkin Soup
French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.
To impress your guests, serve this soup in individual pumpkins.
Pumpkin Soup
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Ingredients
- 2 leeks (white part only)
- 1 medium pie pumpkin or sugar pumpkin (about 1.5 kg)
- 4 Tbsp olive oil
- Salt and freshly ground black pepper
- Some heavy whipping cream or sour cream (optional)
- Some fresh herbs (cilantro, green onion, parsley) to garnish
Instructions
- Wash and chop the leeks.
- Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
- Peel and cut into regular cubes.
- In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
- Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
- Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
- Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
- Serve hot, with sour or heavy whipping cream and fresh herbs.
For a special presentation:
- Cut off the top of a small pumpkin and scrape the inside.
- Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.
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This post was posted in Soups
Fried mushrooms with sour cream
Here is a hearty vegetarian dish with mushrooms, onions and sour cream. That’s all you need for this pan-fried mushrooms.
Fried mushrooms with sour cream
This dish can be served with boiled potatoes, mashed potatoes or rice.
Ingredients
- 1 onion
- 1-2 cloves garlic
- 500 g button mushrooms (or portobello mushrooms)
- 10 g butter
- 2 Tbsps olive oil
- 200 ml sour cream
- Salt and freshly ground black pepper
- Some fresh herbs (cilantro, green onion, parsley)
Instructions
- Prepare the mushrooms. If they are not too dirty, do not wash them, but simply wipe them with a damp cloth. If you decide to wash the mushrooms, do it quickly so they are not saturated with water.
- Thoroughly dry the washed mushrooms with a paper towel.
- Slice the mushrooms.
- Peel the onion and garlic, then finely chop them.
- Heat the vegetable oil and butter in a pan. First, sauté the onion over medium heat.
- Then add the garlic (if garlic is added to the pan with the onion, it will fry too quickly and start to burn).
- Add the mushrooms and sauté for another 10 to 12 minutes.
- Add the sour cream.
- Mix well. Add salt and pepper. Keep on the heat for another 1 to 2 minutes, and it's ready.
- Delicious with mashed potatoes, rice, or pasta. Don't be lazy and sprinkle with fresh herbs: it will be even more tasty and appetizing on the plate.
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This post was posted in Main Dish
Roasted Pumpkin Wedges
Roasted pumpkin wedges are a simple and healthy dish that pairs well with fish and meat. This recipe is easy as pie and requires just basic ingredients like pumpkin, salt, pepper, garlic, olive oil and some fresh herbs.
Roasted Pumpkin Wedges
Ingredients
- 4 wedges of a big pumpkin
- 1 clove of garlic
- salt and black pepper
- Some olive oil
- Some fresh herbs (parsley, cilantro or scallions)
Instructions
- Preheat the oven to 390F (200С). Line your baking sheet with foil or parchment paper.
- Wash the pumpkin thoroughly, cut into two parts and remove seeds with a spoon.
- Cut the pumpkin into wedges. Keep in mind that this kind of pumpkin doesn’t need to be peeled. Season the wedges with salt and pepper. Next, mince or grate finely some garlic. Coat the wedges with a mixture of olive oil and garlic.
- Place the wedges on the baking sheet and bake for about 20 minutes (depending on the kind of pumpkin and wedges size). When the wedges are soft, remove from the oven. Make sure they are not overdone.
- Sprinkle the roasted pumpkin wedges with fresh herbs and they’re ready to be served!
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This post was posted in Main Dish
Tomato Mozarella
What could be more delicious than a ripe summer tomato paired with authentic Italian mozzarella made from the milk of black buffaloes? This is a perfect snack for warm days when you don’t feel like spending time at the stove.
Tomatoes Mozzarella
Enjoy this simple and refreshing dish!
Servings 2 people
Calories 2kcal
Ingredients
- 1 large, flavorful tomato
- 1 large ball of mozzarella (from buffalo milk)
- A few fresh basil leaves
- salt and freshly ground pepper
- A drizzle of olive oil
Instructions
- Slice the tomato into wedges, removing the stem. Arrange the slices beautifully on a plate. Place the ball of mozzarella in the center. Lightly season with salt and freshly ground pepper. Add a few fresh basil leaves. Drizzle with olive oil. Done!
Nutrition
Calories: 2kcal
This post was posted in Appetizers