Salmon Rolls

Salmon Rolls

Puff Pastry:
  • 550ml milk
  • 100 g flour
  • 0.5 tsp baking powder
  • 3 egg yolks
  • 3 egg whites
  • 1 tsp sugar
  • A pinch of salt
  • A pinch of nutmeg
Filling:
  • 200 g cream cheese
  • 50 ml 35% cream
  • 1 tsp lemon juice
  • A pinch of dried garlic powder
  • Black pepper
  • 150-200 g smoked salmon
  • 1 avocado
  • Fresh dill, Italian parsley, green onion to taste

  1. Boil 400 ml milk. Mix the rest of the cold milk with flour, stir well not to leave any lumps. Gradually add hot milk. Heat on medium until it thickens, stir while cooking. Take off fire. Add salt and nutmeg. Using hand mixer add egg yolks one at a time. Beat egg whites to stiff picks and mix in with a silicon spatula.

  2. Spread the dough on the baking tray lined with wax paper. Bake at 180 degrees С for 30-35 minutes. Flip on a sheet of wax paper, peel the paper that it was baked on. Cover with a towel and put aside to cool.

  3. Slightly beat cream cheese and cream just to combine, add lemon juice, dried garlic and pepper. Add diced avocado and minced herbs, mix with a spatula. Cut the layer into 3 rectangles (if you prefer a thicker roll, you can cut it in only two). Spread the cream cheese filling. Cut salmon in small pieces and spread it along one edge. Roll it up using cling film. Keep in the fridge for 2 hours before serving.

Apple Cinnamon Cake

Apple Cinnamon Cake

This fruity cake is delicious on its own or when served with a scoop of ice-cream. Best made on day of serving.

Ingredients:
  • 2 apples (about 500g)
  • 100g butter (soft)
  • 1 cup brown sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 200g plain yogurt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • Extra: ¼ cup brown sugar and 1 tsp ground cinnamon

  1. Chop apples into 2cm pieces.
  2. Pre-heat oven to 180 C.
  3. Grease deep 22cm cake pan, line base with baking paper.
  4. Beat butter and sugar, add eggs and vanilla essence.
  5. Add yogurt, beat until combined.
  6. Sift flour, soda and cinnamon and stir in the mixture.
  7. Add apples.
  8. Spread mixture into the pan, sprinkle with extra sugar and cinnamon.
  9. Bake for 50-60 minutes.
  10. After baking stand cake for 5 minutes than turn onto wire rack to cool.

Pumpkin Pancakes

Pumpkin Pancakes

These beautiful, tender, and healthy pancakes can make a good start of the day.

Ingredients:
  • Fresh pumpkin skinned and seeded 150g
  • 1 egg
  • 200g plain yogurt
  • 1 tsp sugar (optional)
  • pinch of salt
  • ½ tsp baking soda
  • 1 cup all-purpose flour
  • Vegetable oil to shallow fry

  1. Finely mince pumpkin in a food processor.
  2. Transfer pumpkin to a bowl, add one egg, yogurt, soda, salt and sugar. Mix well then add flour.
  3. Heat vegetable oil in a frying pan and pour mixture using a table spoon to form pancake.
  4. Fry on both sides.
  5. Transfer on a paper towel to collect the excess of oil.

Better Cold Than Hot Tender Chicken Breasts

Better Cold Than Hot Tender Chicken Breasts

This chicken is a once a week must be cooked dish in my family.

Depending on the size of your oven you can cook two or three breasts at a time. One can be eaten immediately while hot, and the other two should be wrapped in foil and put in the fridge. This chicken is a great help for me during the working week. You can make a sandwich with it for breakfast or shred it to add to your salad or as a spaghetti topping.

Ingredients:
  • 2-3 chicken breasts (about 250g each)
  • Soy sauce ¼ cup
  • Balsamic vinegar 2tbsp
  • ½ tsp ground coriander seeds
  • 2-3 gloves fresh garlic finely chopped or 1/3 tsp dry garlic powder
  • Salt, pepper

  1. Place all the ingredients in a zip-lock bag and mix well.
  2. Leave at a room temperature for 20-30 minutes before cooking. If you plan to cook it later, keep it in the fridge for a few hours or overnight.
  3. Pre-heat oven to 210 C. If the chicken was in the fridge, take it out 20-30 minutes before cooking.
  4. Place the chicken breasts on the rack and bake for 25 minutes. You can put sliced potatoes, cauliflower or other vegetables to bake as a side dish.
  5. After 25 minutes take the chicken from the oven, and wrap it in foil. This will make chicken tender ad juicy.
  6. Cooked that way thechicken can be kept in the fridge up to 5 days.

Mexican Salad with Shrimp and Quinoa Seeds

Mexican Salad with Shrimp and Quinoa Seeds

With the lovers of low carb healthy dishes I would like to share my method of cooking a Mexican dish with shrimp and quinoa seeds. Seeds of quinoa are a natural vegetable protein, containing all the necessary amino acids for a human in good proportions.

Ingredients:
  • Shrimp 12-15 (medium size)
  • Avocado 1
  • Sweet pepper 1
  • Red onion ¼
  • Garlic 1-2 gloves
  • Quinoa seeds ½ cup
  • Spice: paprika, coriander, cumin, curry.

  1. Remove exoskeleton off the shrimp (I prefer to leave the tail). Add a pinch of salt.
  2. Heat some olive oil on a frying pan and throw in one or two crushed cloves of garlic. Fry for 3-5 seconds and move to a separate plate.
  3. Fry shrimp on both sides. Season with paprika, coriander, zira, and curry spices.
  4. Pour one glass of water into the pan where the shrimp was fried, (preferably hot water) wait till it boils, pour in ½ cup of quinoa, cook for 10-15 minutes until done.
  5. Cut a bell pepper lengthwise in quarters, coat in olive oil, and roast for 7 minutes on grill.
  6. Cut a red onion (regular onion is fine) into thin semicircles and cut avocado and fresh tomatoes into cubes.
  7. Mix shrimp with vegetables and roasted garlic, add a squeeze of lemon or lime if desired. Lay on quinoa.

Pear and Almond Slices

Pear and Almond Slices

This dessert is great when served warm, but it would still be delicious if done 2 days ahead.

Ingredients:
  • 425 g pears sliced thinly
  • Dough:
    • 150g flour
    • 75g sugar
    • 90g cold butter
    • 1 egg yolk
    • 1tbsp lemon juice
  • Almond filling:
    • 185g butter, softened
    • 2-3tsp lemon rind
    • 150 g sugar
    • 2 eggs, 1 egg white
    • 150g almond meal
    • 2tbsp flour
    • 2 tbsp apricot jam

  1. Process flour, sugar and butter until combined.
  2. Add egg yolk and lemon juice, process until mixture just cling together.
  3. Pre-heat oven to 180 C. press mixture over base of greased pan (20cm x 30cm). Bake about 15min. stand in pan 15 minutes while making filling.
  4. Almond Filling: beat butter, lemon rind and sugar until light and fluffy. Add eggs and egg white one at a time.
  5. Fold in combined almonds and flour.
  6. Spread almond filling over base, top with sliced pears.
  7. Bake for 30 minutes at 200 C.
  8. Brush top with jam, bake for further 10 minutes.
  9. Cool in pan before cutting.