Bagel Sandwich with Smoked Salmon

open face bagel sandwich with smoked salmon-2

open face bagel sandwich with smoked salmon-2 This bagel sandwich with smoked salmon makes an elegant breakfast or great brunch.It’s really simple, quick, and delicious. You can serve it as open faced sandwich or with the top. And the best part is ….. no cooking required.

Ingredients:

bagels sliced

avocado sliced

smoked salmon or lox sliced

capers (optional)

Spread- 4 ozs. cream cheese

1 tablespoon plain greek yogurt

1/4 teaspoon onion powder

salt (optional)

1 tablespoon fresh dill chopped*

You can sub in chives or basil.

 

Directions- Whip or mix all spread ingredients.

Spread cream cheese spread over bagel.

Top with sliced avocados,smoked  salmon slices(or lox),and capers.

 

open face bagel sandwich with smoked salmon-3

 

 

 

open-face sandwich with salmon

Ingredients

  • Ingredients:
  • bagels sliced
  • avocado sliced
  • smoked salmon or lox sliced
  • capers (optional)
  • Spread-
  • 4 ozs. cream cheese
  • 1 tablespoon plain greek yogurt
  • 1/4 teaspoon onion powder
  • salt (optional)
  • 1 tablespoon fresh dill chopped*
  • You can sub in chives or basil.

Instructions

  1. Directions-
  2. Whip or mix all spread ingredients.
  3. Spread cream cheese spread over bagel.
  4. Top with sliced avocados,smoked salmon slices(or lox),and capers.
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Almond Chocolate Coconut Scones

almond coconut and chocolate scones-3

almond chocolate coconut scones

 

Scones are classic teatime biscuit treats that are quick and easy to make.These almond chocolate coconut scones are full of scrumptious goodness.Slightly sweetened flaky biscuits with shaved chocolate, sliced almonds, coconut flakes and glazed with sweet coconut glaze.They are perfect with coffee or tea.

 

Ingredients:

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter,cold.

1 cup coconut milk  (milk,almond milk or cream will work too)

1 egg

1/2 cup sliced almonds toasted

1/2 cup chopped chocolate ( or chocolate chips)

1/2 cup shredded coconut toasted

 

Glaze:

1 1/2 cup powdered sugar

2 tablespoons  coconut milk,milk,or cream

1/4 teaspoon vanilla

Direction:

Preheat oven to 400F degrees.

Line two baking sheets with parchment paper.

In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.

Add coconut,chocolate, and almonds to the mixture.

in a small bowl whisk coconut milk with egg.

Add milk and egg mixture to flour mixture and mix until combined.

On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.

Bake for 15 to 18 minutes.

Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.

Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.

almond coconut and chocolate scones-3

 

 

Almond Chocolate Coconut Scones

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks unsalted butter,cold.
  • 3/4 cup coconut milk (milk,almond milk or cream will work too)
  • 1 egg
  • 1/3 cup sliced almonds toasted
  • 1/3 cup chopped chocolate ( or chocolate chips)
  • 1/3 cup shredded coconut toasted
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 2 tablespoons coconut milk,milk,or cream
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 400F degrees.
  2. Line two baking sheets with parchment paper.
  3. In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.
  4. Add coconut,chocolate, and almonds to the mixture.
  5. in a small bowl whisk coconut milk with egg.
  6. Add milk and egg mixture to flour mixture and mix until combined.
  7. On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.
  8. Bake for 15 to 18 minutes.
  9. Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.
  10. Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.
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almond coconut and chocolate scones-6

 

 

Cherry Clafouti

cherry clafouti-5

 

cherry clafouti-5

Cherry Clafouti is a french country-style egg custard dessert slightly similar to quiche.Sweet cherries are covered in pancake-like batter  then baked until puffed and nicely browned.It”s a really quick and easy custard type dessert that has no need to be cooled or stored in a fridge before serving.Clafouti also can be versatile by replacing cherries with any berries,plums, or peaches.It can also be served for breakfast or brunch.

Ingredients:

1 1/2 cups pitted fresh or canned cherries(drained)

4 eggs

1 1/4 cup milk

1/4 cup granulated sugar

1/2 cup all-purpose flour

pinch of salt

1 teaspoon vanilla extract

1 teaspoon kirsch liquor  (optional)

powdered sugar for dusting

butter for greasing the pan

Directions:

Heat oven to 325F degrees.

Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).

Arrange cherries evenly on the bottom of a pan.

Whisk eggs and milk together.

Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.

Pour the custard over cherries and bake for 1hour – 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.

Dust with powdered sugar while still warm or cooled.

Cherry Clafouti

Ingredients

  • 1 1/2 cups pitted fresh or canned cherries(drained)
  • 4 eggs
  • 1 1/4 cup milk
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon kirsch liquor (optional)
  • powdered sugar for dusting
  • butter for greasing the pan

Instructions

  1. Heat oven to 325F degrees.
  2. Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).
  3. Arrange cherries evenly on the bottom of a pan.
  4. Whisk eggs and milk together.
  5. Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.
  6. Pour the custard over cherries and bake for 1hour - 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.
  7. Dust with powdered sugar while still warm or cooled.
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Poached Egg Sandwich

poached egg sandwich

poached egg sandwich

This gorgeous and elegant poached egg sandwich will impress anyone.Runny silky yolk over smooth avocado spread and topped with tangy flavorful chimichurri sauce.It’s perfect for brunch and will transform your typical breakfast to fancy one.Poached eggs may sound like something very complicated to make, but actually it’s really easy with just few simple steps.

Serves 4

Ingredients:

8 eggs

1/4 cup vinegar/white wine vinegar

1 Hass avocado

4 your choice of english muffin halves,sliced baguette,bagels,etz…

salt and pepper

1 tablespoon lemon juice

2 tablespoons finely chopped cilantro

2 tablespoons finely diced yellow,green,red,orange bell pepper

2 tablespoons finely diced tomatoes(liquid removed)

1/4 cup white balsamic vinegar

2 tablespoons olive oil

1 tablespoon finely chopped italian parsley optional

1 tablespoon finely diced jalapeños/red chili pepper optional

Other optional ingredients:

Smoked salmon

Sliced turkey or chicken breasr

Sliced ham

Sliced cheese

Directions:

Chimichuri sauce-

In a small bowl combine cilantro,tomatoes,bell peppers,white balsamic vinegar,olive oil,salt and black pepper (and  other optional ingredients like parsley and jalapeños).Set aside.

Toast your choice of bread.

In a bowl smash avocado with lemon juice and salt.

Fill a medium pot 1/2 way  with water and bring to a boil.

Add vinegar. Turn the heat down to low and add the eggs one at a time(max 2 per pot).Cook for about 3-4 minutes shaping the egg white with spoon.Take out the eggs one by one with a slotted spoon.

Spread avocado mixture on the bread.

Place two poached eggs on top.

Add chimichurri sauce over poached eggs and serve.

Poached Egg Sandwich

Ingredients

  • 8 eggs
  • 1/4 cup vinegar/white wine vinegar
  • 1 Hass avocado
  • 4 your choice of english muffin halves,sliced baguette,bagels,etz...
  • salt and pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons finely diced yellow,green,red,orange bell pepper
  • 2 tablespoons finely diced tomatoes(liquid removed)
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon finely chopped italian parsley optional
  • 1 tablespoon finely diced jalapeños/red chili pepper optional
  • Other optional ingredients:
  • Smoked salmon
  • Sliced turkey or chicken breasr
  • Sliced ham
  • Sliced cheese

Instructions

  1. Chimichuri sauce-
  2. In a small bowl combine cilantro,tomatoes,bell peppers,white balsamic vinegar,olive oil,salt and black pepper (and other optional ingredients like parsley and jalapeños).Set aside.
  3. Toast your choice of bread.
  4. In a bowl smash avocado with lemon juice and salt.
  5. Fill a medium pot 1/2 way with water and bring to a boil.
  6. Add vinegar. Turn the heat down to low and add the eggs one at a time(max 2 per pot).Cook for about 3-4 minutes shaping the egg white with spoon.Take out the eggs one by one with a slotted spoon.
  7. Spread avocado mixture on the bread.
  8. Place two poached eggs on top.
  9. Add chimichurri sauce over poached eggs and serve.
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Macadamia Nut Waffles

macadamia nut waffles

macadamia nut waffles

These Macadamia nut waffles will wake your family up to a tropical breakfast.You will think that you are on vacation somewhere in the tropics.Delicious hot pile of homemade waffles with sweet crunchy macadamia nuts, topped with toasted coconut, mix of berries and/or tropical fruits and fluffy whipped cream.It will make your weekend breakfast fancy and special.

Ingredients:

1  3/4 cup whole wheat pastry flour*

3 tablespoons ground flax seed meal

1/4 teaspoon salt

2 tablespoons sugar

1 tablespoon baking powder

1 1/2 cups milk,coconut,or almond milk

2 eggs yolks and whites separated

1/2 teaspoon vanilla

3 tablespoons coconut oil or vegetable oil

1/2 – 3/4 cup coarsely chopped macadamia nuts

*you can use regular all-purpose flour or 1/2 white + 1/2 whole wheat

 

Choice for garnish-

diced pineapples

diced mango

berries

toasted coconut

chopped macadamia nuts

whipped cream

 

Direction-

Preheat the waffle iron.

In a large mixing bowl combine flour,flax,salt and baking powder.Whisk to combine.

In a medium bowl whisk egg yolk,milk,vanilla, and oil.

In a small bowl whip the egg whites and set aside.

Pour the milk mixture to flour mixture and whisk to combine.

Add the whipped egg whites and chopped macadamia nuts.

Spray both sides of the waffle iron with non-stick cooking spray.

Scoop the waffle batter into the waffle iron and close.Cook depending on your waffle maker.

Serve with whipped cream, syrup/pure maple syrup and garnish with desired toppings.

 

Macadamia Nut Waffles

Macadamia Nut Waffles

Ingredients

  • 1 3/4 cup whole wheat pastry flour*
  • 3 tablespoons ground flax seed meal
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 1/2 cups milk,coconut,or almond milk
  • 2 eggs yolks and whites separated
  • 1/2 teaspoon vanilla
  • 3 tablespoons coconut oil or vegetable oil
  • 1/2 - 3/4 cup coarsely chopped macadamia nuts
  • *you can use regular all-purpose flour or 1/2 white + 1/2 whole wheat
  • Choice for garnish-
  • diced pineapples
  • diced mango
  • berries
  • toasted coconut
  • chopped macadamia nuts
  • whipped cream

Instructions

  1. Preheat the waffle iron.
  2. In a large mixing bowl combine flour,flax,salt and baking powder.Whisk to combine.
  3. In a medium bowl whisk egg yolk,milk,vanilla, and oil.
  4. In a small bowl whip the egg whites and set aside.
  5. Pour the milk mixture to flour mixture and whisk to combine.
  6. Add the whipped egg whites and chopped macadamia nuts.
  7. Spray both sides of the waffle iron with non-stick cooking spray.
  8. Scoop the waffle batter into the waffle iron and close.Cook depending on your waffle maker.
  9. Serve with whipped cream, syrup/pure maple syrup and garnish with desired toppings.
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French Toast Casserole

French toast casserole

French toast casserole

This is a scrumptious and special breakfast casserole that can be made ahead.This French toast casserole has a crunchy top with custardy bread filling.You can simply cover the bread in casserole dish with plastic wrap,and whisk all the ingredients for the custard then cover and refrigerate until morning.Or if you like it to be pudding like ,you can pour the custard over bread and refrigerate overnight. I made this casserole last week for sisters brunch, and it was a big hit.I served it with delicious blackberry sauce,and that made it even more special.Mmmmmm!!!

Ingredients:

1 challah bread*

10 eggs

1/3 cup powdered sugar

2 cups heavy whipping cream**

2 cups milk**

1 1/2 zested and juice squeezed

3 tablespoons orange liqueur (optional,but very good)

1/4 teaspoon salt

sliced almonds

* You can use french bread or any other lightly sweetened specialty bread.

** Or 4 cups half and half

 

Blackberry Sauce:

2 cups blackberries

1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)

1/2 teaspoon cinnamon

1 tablespoon orange liqueur (optional)

1/2 cup water*

orange zest( about 1/2 orange)

 

Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.

*You can mix  1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

 

Directions:

Heat oven to 350 degrees.

Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle  a little of turbinado sugar over the top of bread.

In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.

Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.

Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.

Blackberry sauce directions:

Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.

Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.

French toast casserole-4

French Toast Casserole

French Toast Casserole

Ingredients

  • Ingredients:
  • 1 challah bread*
  • 10 eggs
  • 1/3 cup powdered sugar
  • 2 cups heavy whipping cream**
  • 2 cups milk**
  • 1 1/2 zested and juice squeezed
  • 3 tablespoons orange liqueur (optional,but very good)
  • 1/4 teaspoon salt
  • sliced almonds
  • * You can use french bread or any other lightly sweetened specialty bread.
  • ** Or 4 cups half and half
  • Blackberry Sauce:
  • 2 cups blackberries
  • 1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon orange liqueur (optional)
  • 1/2 cup water*
  • orange zest( about 1/2 orange)
  • Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.
  • *You can mix 1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

Instructions

  1. Directions:
  2. Heat oven to 350 degrees.
  3. Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle a little of turbinado sugar over the top of bread.
  4. In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.
  5. Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.
  6. Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.
  7. Blackberry sauce directions:
  8. Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.
  9. Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.
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Breakfast Egg Sandwich with Pesto

breakfast sandwich

breakfast sandwich

Breakfast is my favorite meal of the day. I love breakfast!!! I don’t really care about other meals as much as breakfast. This is a tasty ultimate breakfast egg sandwich dressed up with flavorful pesto sauce.Mmmm… so delicious and just perfect!

Ingredients-

(As many as needed)

Bread of your choice ( I used bread tortas from costco)

Turkey,ham,or bologna slices

Havarti cheese slices

Tomato sliced

Avocado sliced

pesto sauce

Eggs

 

Direction-

Heat oven to 450 degrees.

Slice bread in half.

Spread a desired amount of pesto sauce on one side of the bread.

Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.

Place both pieces of bread on to a lined baking sheet with parchment paper.

Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.

Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.

Take sandwiches from the oven.

Add avocado on top of tomatoes and place egg on top of tomatoes.

Place the top bread over eggs.

ENJOY!

egg sandwich

Breakfast egg sandwich with pesto

Breakfast egg sandwich with pesto

Ingredients

  • (As many as needed)
  • Bread of your choice ( I used bread tortas from costco)
  • Turkey,ham,or bologna slices
  • Havarti cheese slices
  • Tomato sliced
  • Avocado sliced
  • pesto sauce
  • Eggs

Instructions

  1. Heat oven to 450 degrees.
  2. Slice bread in half.
  3. Spread a desired amount of pesto sauce on one side of the bread.
  4. Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.
  5. Place both pieces of bread on to a lined baking sheet with parchment paper.
  6. Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.
  7. Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.
  8. Take sandwiches from the oven.
  9. Add avocado on top of tomatoes and place egg on top of tomatoes.
  10. Place the top bread over eggs.
  11. ENJOY!
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Mushroom quiche

mushroom quiche

mushroom quiche

This Mushroom quiche is rich,delicate and perfect for fancy breakfast or brunch.Crispy buttery crust filled with savory creamy custard and sautéed mushrooms.

It’s not hard to make it , but is a little time consuming. You can save some time and buy ready-made pie shell,but of course it’s not going to be buttery,flaky, and delicate as homemade.Because it’s time consuming;I make it day before serving, so all  do in the morning is reheat and serve.

By pre baking the shell,your crust will be crisper and not soggy.

Crust-

Adapted from America’s Test Kitchen

1 3/4 cups all-purpose flour *

1/2 teaspoon salt

12 tablespoons  chilled unsalted butter,cut into 1/2-inch pieces

3 tablespoons sour cream

1/3 cup ice water

1 large egg white,lightly beaten.

dry beans

foil or parchment paper

* I used spelt flour,worked well.(pictured above)

Filling-

2 shallots finely chopped.

8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)

1/4 cup white wine (optional)

2 tablespoons butter

1/4 teaspoon salt

1/4 fresh ground black pepper

pinch of nutmeg

7 eggs, lightly beaten

4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)

1/2 cup -3/4 cup grated Gruyere or Swiss cheese.

 

Directions-

Crust:

1.Process flour and salt in food processor until combined.About 3 seconds.

Add butter and pulse until butter is size of large peas,about 10 pulses.

2.Combine sour cream and water in a small bowl.

Add half of the mixture to flour mixture; pulse 3 times.

Repeat with the remaining sour cream mixture.

Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.

3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).

4.Grease a pie dish, quiche pan or any other deep cake pan.

Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.

Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.

Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.

Refrigerate any remaining dough scraps or make apple pie.

Refrigerate dough lined pan for 20-30 minutes.

5.Heat Oven to 375 degrees.

Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.

Bake for 15-20 minutes.Remove beans,paper or foil from the crust.

Filling-

Reduce oven to 325 degrees.

In a saute pan, melt butter and throw in mushrooms and shallots.

Saute until liquid is evaporated.

Add white wine (if preferred) and let it evaporate about 1 minute.

Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.

Stir in mushroom mixture.

Sprinkle half of the grated cheese on the bottom of the pastry shell.

Pour custard mixture with mushrooms into pastry shell.

Sprinkle the remaining grated cheese on top of the custard.

Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.

Serve warm or cooled.

Or place it in the fridge when cooled and serve next day (cold or warmed up)

Mushroom quiche

Ingredients

  • Crust-
  • Adapted from America's Test Kitchen
  • 1 3/4 cups all-purpose flour *
  • 1/2 teaspoon salt
  • 12 tablespoons chilled unsalted butter,cut into 1/2-inch pieces
  • 3 tablespoons sour cream
  • 1/3 cup ice water
  • 1 large egg white,lightly beaten.
  • dry beans
  • foil or parchment paper
  • * I used spelt flour,worked well.(pictured above)
  • Filling-
  • 2 shallots finely chopped.
  • 8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)
  • 1/4 cup white wine (optional)
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 fresh ground black pepper
  • pinch of nutmeg
  • 7 eggs, lightly beaten
  • 4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)
  • 1/2 cup -3/4 cup grated Gruyere or Swiss cheese.

Instructions

  1. Directions-
  2. Crust:
  3. 1.Process flour and salt in food processor until combined.About 3 seconds.
  4. Add butter and pulse until butter is size of large peas,about 10 pulses.
  5. 2.Combine sour cream and water in a small bowl.
  6. Add half of the mixture to flour mixture; pulse 3 times.
  7. Repeat with the remaining sour cream mixture.
  8. Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.
  9. 3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).
  10. 4.Grease a pie dish, quiche pan or any other deep cake pan.
  11. Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.
  12. Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.
  13. Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.
  14. Refrigerate any remaining dough scraps or make apple pie ;) .
  15. Refrigerate dough lined pan for 20-30 minutes.
  16. Heat Oven to 375 degrees.
  17. Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.
  18. Bake for 15-20 minutes.Remove beans,paper or foil from the crust.
  19. Filling-
  20. Reduce oven to 325 degrees.
  21. In a saute pan, melt butter and throw in mushrooms and shallots.
  22. Saute until liquid is evaporated.
  23. Add white wine (if preferred) and let it evaporate about 1 minute.
  24. Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.
  25. Stir in mushroom mixture.
  26. Sprinkle half of the grated cheese on the bottom of the pastry shell.
  27. Pour custard mixture with mushrooms into pastry shell.
  28. Sprinkle the remaining grated cheese on top of the custard.
  29. Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.
  30. Serve warm or cooled.
  31. Or place it in the fridge when cooled and serve next day (cold or warmed up)
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Crepes with Three Cheeses

DSC_3198

DSC_3198

 

Crepes or “blinchiki”are very popular in Russian/Ukrainian cuisines.They are very versatile with variety of fillings and are perfect for breakfast,brunch or  served as a dessert at parties or any type of gatherings.

 

 

Crepes with Three Cheese Filling

Ingredients

  • Batter:
  • 2 1/2 cup sifted flour
  • 2 cups milk
  • 1 cup water
  • 6 eggs
  • 1 stick butter melted (1/2 cup or 4 oz.)
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • Filling:
  • 8 ozs. cream cheese
  • 1 cup ricotta cheese
  • 1 cup farmers cheese (tvorog)*
  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • *you can substitute with mascarpone cheese or cottage cheese(drained)

Instructions

  1. Batter -Combine all the ingredients using a hand blender/mixer.Place the batter in the fridge for at least an1 hour and up to 48 hours.
  2. Filling- In a mixing bowl,beat all the ingredients using a hand/stand mixer.
  3. Heat a non-stick pan on medium-low heat.
  4. Spray with cooking spray or coat with butter.
  5. Pour about half of ladle to the pan and swirl around the pan evenly.
  6. Cook for about 30 seconds and flip.Cook for another 10 seconds.
  7. Spread the filling all over the crepe.
  8. Roll it up and cut it in half.
  9. Melt about 2 tablespoons butter in a skillet.
  10. Add rolled crepes to the skillet.
  11. Saute them until well browned on both sides.
  12. Serve with dollop of sour cream or fresh strawberry sauce.
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Chicken Canapes

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These chicken canapes are delicious and perfect for any get togethers. Kids and adults love them!

Heat oven to 450 degrees

Ingredients:

One canned  chicken
1 1/2 cup shredded cheese (1/2 mozzarella,1/2 cheddar,or your choice)
green onions sliced
2-3 garlic cloves crushed
2-3 tablespoons mayonnaise
sometimes I  like to add fresh tomatoes (diced)
1 baguette or french bread sliced(for bigger)

Directions:
Mix all the ingredients and spread on the bread.Transfer to
oven and bake on 450 degrees for 6-8 minutes or when the cheese is  melted completely.