French Buckwheat Crepes with Mushrooms

Prepare buckwheat crepes and garnish them with this delicious, simple mushroom and sour cream combination. A French favorite!

Find other recipes on this site: the buckwheat crepes or the version with ham and cheese.

French Buckwheat Crepes with Mushrooms

Natalija
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 4 galettes

Ingredients
  

Buckwheat Crepes (for 12 galettes)

  • 250 g buckwheat flour
  • 1 tsp sea salt
  • 350 ml water
  • 350 ml milk
  • 2 eggs
  • 50 g melted butter

Filling (4 servings)

  • 1 onion peeled and minced
  • 1 Tbsp olive oil
  • 400 g mushrooms cleaned and sliced or 2 jars of canned sliced mushrooms
  • 150 ml sour cream
  • Salt and freshly ground black pepper

Instructions
 

  • Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
  • In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
  • Add sliced mushrooms and sauté for another 5 minutes.
  • Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
  • Heat a lightly buttered nonstick skillet. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn’t liquid.
  • Without flipping the crepe, place 2-3 Tbsps of mushroom’s filling in the center. A 10-15 seconds later, as the crepe seems to be ready, carefully lift the sides with a spatula and fold them to form a square, or triangle.
  • Carrefully transfer the crepe from the pan to tha plate, and serve quickly.
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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

Natalija
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

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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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

Natalija
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

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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Roasted Sweet Mini Peppers

Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally, I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. These mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.

Roasted Sweet Mini Peppers

Natalija
You can use a regular bell pepper for this recipe, but don’t forget to add some more time when cooking.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 600 g mini bell peppers
  • Salt and freshly ground black pepper to taste
  • some olive oil
  • some green onion or any fresh herbs

Instructions
 

  • Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
  • Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
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Chickpea Salad with Feta Cheese

The chickpea Salad with Feta Cheese is a very simple salad, composed of canned chickpeas and feta. The tomatoes and bell peppers are not necessary, but provide more flavor and vitamins, as well as a vibrant color.

Chickpea Salad with Feta Cheese

Natalija
The feta cheese is already salty enough, so salt the salad lightly.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

Ingredients
  

  • 400 g (1 can) garbanzo beans drained
  • 150 g feta cheese cubed
  • 15 cherry tomatoes, or 2 medium tomatoes sliced
  • 1 bell pepper cored and sliced
  • 1/2 red onion cut into thin slices
  • 1 clove garlic pressed
  • Fresh or dried herbs (cilantro, chive, dill) chopped
  • Salt and freshly ground black pepper
  • 1 lemon (juice only)
  • 3-4 Tbsp olive oil

Instructions
 

  • In a salad bowl, mix the chickpea, feta, tomatos, bell pepper, onion, garlic, and herbs.
  • Season with salt and pepper. Drizzle with freshly pressed lemon juice and olive oil. Serve right away or keep it in the refrigerator.
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Tabbouleh Salad

Tabbouleh salad has been a fundamental part of Middle Eastern cuisine for many years. The main ingredients are bulgur, parsley, lemon juice and olive oil, the rest ingredients are fresh or marinated vegetables, olives, raisins and spices. This salad is very flexible, fell free to add more or less of any spices of your choice.

Tabbouleh Salad

Natalija
Tabbouleh Salad can be served as a main course or side dish.
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings 4 servings

Ingredients
  

  • 200 g couscous
  • 200 ml boil water
  • 1/4 tsp salt
  • 4 tomatoes
  • 1 english cucumber or 4 small ones
  • 1 onion
  • 1 bell pepper (any color) (I used 3 mini bell peppers)
  • 1/4 bunch fresh parsley
  • 1/4 bunch Fresh mint
  • Salt and freshly ground black pepper
  • Few drops tabasco sauce (optional)
  • 1 large lemon
  • 6 Tbsp olive oil

Instructions
 

  • In a medium saucepan, bring the water and 1/4 tsp of salt to a boil. Stir in the couscous, cover tightly with a lid and remove from heat, let steam for 5 minutes. Cool it down.
  • Cut tomatoes into small pieces.
  • Peel and cut cucumber into small cubes.
  • Peel and thinly chop onion.
  • Remove seeds from bell pepper and cut into small cubes.
  • Finely chop fresh parsley and mint.
  • Place the chopped vegetables, herbs and bulgur in a mixing bowl. Add Tabasco sauce. Drizzle with lemon juice and olive oil. Mix gently. Taste for seasoning and adjust with salt and pepper as needed.
  • Transfer to a serving plater or serve it as a castle (using a ring)
  • Or in a glass.
  • Or as stuffed tomatoes.
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Greek salad

This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.

Greek salad

Natalija
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings

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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Italian bell pepper salad

Another delicious recipe from the cookbook “Delices d’Italie” by Loukie Werle.

Salade de poivrons à l'italienne

Italian bell pepper salad

Natalija
A delicious salad, found in an Italian cookbook (Délices d'Italie by Loukie Werle).
A recipe that will please everyone, vegetarian or not. The peppers are roasted under the grill and then mixed with a tomato. An appetizer that is best eaten cold, so it can be prepared ahead of time.
Prep Time 25 minutes
Cook Time 20 minutes
Refroidir 1 hour
Total Time 1 hour 45 minutes
Servings 6 people

Ingredients
  

  • 4 large bell peppers (of different colors)
  • 1-2 tomatoes
  • 1-2 cloves garlic
  • 1 handful of basil leaves chiseled
  • 1 handful of mint leaves chiseled
  • 1 Tbsp capers (rinsed)
  • Salt and fresh pepper
  • 4 Tbsp olive oil

Instructions
 

  • Preheat grill.
  • Cut peppers in half lengthwise, remove seeds and membranes.
    Place peppers on a broiler rack, skin side up
  • Roast until the skin is blackened. Remove the peppers from the oven and put them in a bowl, cover with plastic wrap and leave for about 20 minutes.
  • Meanwhile, cut the tomatoes into small cubes.
  • Chop the garlic cloves. Chop the basil and mint leaves
  • Remove the skin from the peppers and cut them into strips
  • Put all the chopped ingredients in a serving bowl. Add the capers. Season with salt and pepper then drizzle with olive oil.
  • Cover with plastic wrap and let stand for about one hour before serving.
    Salade de poivrons à l'italienne
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Avocado Boats With Balsamic Vinegar

You are missing out if you haven’t made this incredible snack from ripe avocados. Anybody can make it, even my 7 year old makes it when she comes home from school. This is her favorite way to eat avocado. Split it in half and fill the center stone hole with some balsamic vinegar. Enjoy this healthy, delicious snack or appetizer.

Avocat au vinaigre balsamique

Avocado boats with balsamic vinegar

Natalija
Eat avocado halves with tea spoon.
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 servings

Ingredients
  

  • 3 avocados
  • salt and freshly ground pepper optional
  • 6 tsp balsamic vinegar

Instructions
 

  • Cut the avocados in half lengthwise, remove pits but do not peel them. Season with salt and freshly ground pepper. Add 1 tsp of balsamic vinegar in each hole, and serve.
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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

Natalija
Prep Time 3 minutes
Cook Time 6 minutes
Total Time 9 minutes
Servings 4 servings

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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