Blog Archives

Smoked salmon appetizers

31/10/2014

Today I wanted to share with you three ideas for appetizers with cold smoked salmon.
Really easy to assemble, just a few ingredients, and takes only a bit patience on your part ;)
All you need is crepes (can be made up to two days ahead), thinly sliced smoked salmon, cream cheese, and chives.

Salmon rolls
Fine chop chives and mix with the cream cheese. The more chives, the more taste, so don't be shy about it.
Spread a thin layer of the cream cheese mixture into the crepe, add a slice of salmon.
Roll tightly. Right before service, cut the salmon rolls diagonally (on the other end) for better presentation. Each roll gives you about 3-4 pieces.

Salmon pouches
Cut a slice of a smoked salmon into small pieces, and mix with the chive-cream cheese. Cut a crepe into a ~ 10 cm wide circle, add a tiny spoonful of the filling in the middle, make it into a little pouch, and use chives tie it up.
This takes a bit more patience, but the end results are worth it.

Salmon roses
If making crepes feel like too much work and effort to you, you can also roll the slices of smoked salmon into a rose (just loosely, evenly roll the slice of salmon, it will look like a rose one you set it up), and pipe with a pastry bag the cream cheese inside the rose.

Crepes
makes 6

1/2 cup (60 g) A-P flour
1/4 tsp salt
1 egg, beaten
2/3 cup (150 ml) milk
2 Tbls (30 g ) butter

Sift flour and salt into a bowl. Make a well in the center and add the egg. Gradually best in flour from the sides. Beating constantly, slowly pour in the milk, to make a smooth batter. Cover and let stand in the room temperature for 30 minutes.
Cover a 9 inch pan with butter, pour a small ladle of the batter into the pan.

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Tortellini with cherry tomatoes and corn

24/10/2014

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As the holiday season near us, many potluck parties are ahead.
I have used this dish, as a side for BBQ, pork loin, and grilled chicken, but it can be a delicious vegetarian lunch as well, or light dinner. Yet again, many uses for one easy and quick recipe, sure to taste for many!
~ Cheers!

9   oz fresh cheese tortellini
10 oz frozen whole kernel corn
1         clove garlic, halved
2   c    cherry tomatoes, quartered
           or sun dried tomatoes
1/4c    green onion, sliced
1/4c    fresh basil, chopped
2 TBS Parmesan cheese, grated
1 TBS olive oil
1/8 tsp pepper

Cook tortellini in unsalted water for ~ 4 minutes drain well
sauté corn in a pan until lightly browning
Rub the insides of the serving bowl with the garlic halves, discard.
Add all the ingredients into the serving bowl, toss lightly to mix
Serves 6
Original recipe from Cooking Light

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A Little Indulgent for a Brunch

17/10/2014

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Sunday breakfast, that often ends up being a brunch, is one of my favorite meals. I let myself indulge a bit, and enjoy the long leisurely meal time.
The grilled cheese sandwich is a favorite comfort food for many. On Sunday morning, I made some grilled cheese sandwiches with Brie and strawberry jam, on rye-whole-wheat bread. Carefully toasting the bread on both sides, so that the cheese was warm and melting, it was an absolute delight with a hot cup of coffee.
I hope you have a great weekend, and let indulge yourself, just a bit!
~ Cheers!

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It can be this easy & so good!

10/10/2014

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Fish - I've heard so many people say, they don't like it. And then to admit that they never tasted it.
There are so many different types and tastes of fish, that one learns just by tasting, what are the favorite ones. I love salmon. Someone once asked me, to pick just one particular protein source, that I could eat the rest of my life every day. I picked salmon.

With this particular recipe I have made fish lovers out of former non-linkers. Kids as well as adults have enjoyed it. My favorite ways to eat it are for lunch with a side of a salad, for dinner with a side of sweet potato puree & veggies, I've also eaten the leftovers the next day cold with a side of a fresh fruit salad. So pretty much any way you like it! And it is so easy to make, even kids can put it into the oven!
If you don't enjoy the smell of fish in your kitchen, ask your local market to clean the fish ready for you. Bake the fish in a disposable alumni form, that you can just put in the trash as soon as the baking is done, or the meal is over.

For one file of salmon (whole half of the fish)
Mix together
1 TBSP of salt
1/2 TBSP of black pepper
1 TBSP of cinnamon
1/2 TBSP of curry powder

Rub the spice mix into the flesh side of the fish
Bake the salmon for about 25-30 minutes at 180 C / 350 F until done.
And that's it!!

I hope you enjoy it!
~ Cheers!

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Yet Another Seasonal Delight

4/10/2014

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The mushroom soup that I have made for years, is great, because you don't have to thicken it, if you control the ratio of mushrooms vs. liquid. That saves you time in the kitchen, when you don't have to cook the roux into your soup. So with few easy steps, you have a delicious meal, and it's also vegetarian and gluten free. I have used the mushroom soup both as an appetizer and a main course for lunch with some fresh bread.

800 g / 1,7 lb variety of mushrooms
2 TBLS of butter
parsley
chives
red onion
1,5 cups / 4 dl white wine
1,5 cups / 4 dl cream
salt and pepper to taste

Saute washed, chopped mushrooms, onion, and herbs in the butter.
Add white wine, and let it cook for ~ 20 minutes
Add cream and let it softly cook for ~ 5-10 min
Add salt and pepper to taste.
Pure the soup with stick mixer

So easy, and so delicious, you just have to try it yourself!
~ Cheers!

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