Wednesday, January 16, 2008

Tuna Pate in tomato with capers

This is easy enough recipe you can prepare in the last minute when having a party and it is unbelievably delicious.

2 cans tuna fish
1 big red onion
1/2 tsp salt
1/2 tsp black pepper
2 tbsp lemon juice
1 whole lemon
4 large tomatoes
3 tbsp marinated capers
1/3 cup sweet relish
couple of green salad leaves for the serving


Mix tuna fish, half of the red onion, salt, black pepper and lemon juice in a chopper until the consistency is smooth. Wash the tomatoes, cut the top of the tomatoes and cut out the inside. Add 1 of the tomato insides to the tuna pate and blend again. Add 1 tbsp capers and the sweet relish and mix again. Leave in the refrigerator for 30 min.
Fill in the tomatoes, decorate with the left onion, the green leaves, the 2 tbsp capers and the whole lemon. Serve immediately, nice combination with white wine.

The easiest puff pastry desert - back cherries and vanila-lemon filling

This is one of my favorite quick recipes because it can be prepared for less than 20 min and it is delicious. You can even make the cream the night before and keep some in the refrigerator for up to a week. I always have one package of puff pastry in the freezer in case of "emergency", when somebody pays us an unexpected visit :-)

For the puff pastry
- one package ready made puff pastry sheets ( I used " Athens")
- black cherry preserve ( with whole cherries)

For the vanilla filling
- 3 cups milk
- 3/4 cup sugar
- 6 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 eggs, beaten
-1 tablespoon butter
- teaspoons vanilla extract
- lemon extract
- 3 tsp extra dark cocoa powder

Let the puff pastry sheet unfreeze and cut on equal squares. Preheat the oven at 375 F . Please each square in a muffin pan ( no need to grease) and fill with couple of black cherries from a cherry preserve.

Bake until the puff pastry is golden in color. When ready, let them cool down for 10 min in the pan, then take them out very carefully and place in a tray.

Scald milk in top of double boiler over boiling water. Mix sugar, cornstarch and salt, then stir into scalding milk. Cook, stirring constantly until thick. Cover and cook for 10 minutes longer. Add a small amount of hot mixture to beaten eggs; return to the mixture in double boiler. Cook for 5 more minutes and stir constantly, then add butter. Separate the filling in two pans - to the one that is going to be white filling add the vanilla and the lemon extract ( you can also add some lemon zest if you like), as to the one that is going to be brown, add 3 tsp extra dark powdered cocoa. Place in 2 separate bowls and sprinkle small amount of sugar over top to prevent skin from forming, then chill well in the refrigerator.
Afterwards fill in the puff pastry "cups" with the cream and decorate as desired. Serve at room temperature.

Tuesday, January 1, 2008

Herb crusted salmon with Lemon-parsley butter

This was our New year's main course, I hope you enjoy it!

Preheat oven to 425 degrees F

Herb crusted Salmon:
1/2 cup chopped parsley
1/2 cup chopped walnuts
1/3 cup fine chopped garlic
1 cup corn flour
3-4 tbsp olive oil
1 cup white dry wine
Combine all ingredients, salt and pepper to taste.

Lemon-Parsley butter
4 tbsp unsalted butter (room temp)
1 tbsp lime juice
2 tbsp fine chopped parsley
1 tsp. lemon zest
Combine all ingredients, salt and pepper to taste

Mix the parsley, walnuts, corn flour and garlic. Add salt and pepper to taste.

Take fillets (skin side down if they have skin, if not just use the side that was under the skin, it is more smooth than the one where the bones were) and apply crust ingredients evenly on flesh side. I would recommend to just press it until it is at leas 1/4 of an inch thick. Place on a spatula with the crust down and slide into an saute pan, where you've sprinkled some olive oil before hand. Brown the fillets herb side down over med-high heat for 1-2 min, just so the crust can stick to the surface, then carefully flip fillets over, skin side down.
As you can see from the picture, my fillets didn't have skin.

Place in a greased baking pan( the crusty side up) and add some fresh ginger flakes and lemon pieces in between. Add 1 cup white wine in the pan and bake 7-10.

Plate fillets and serve with dollop of Lemon-parsley butter on top ( it would melt!).

You can make the Lemon butter by combining all of the ingredients in a chopper, then place them in the refrigerator for couple of minutes.
I have served it with potato salad with scallions but it will go well with wild rice or saffron rice. I decorated with small pieces of carrot and scallions. Serve warm with cold white wine.

You can check the recipe in Bulgarian here

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