Champagne salad recipe
Aug21

Champagne salad recipe

The lightness of fruit matches the light flavors in champagne. Choose from apples, blackberries, cherries, citrus fruits, cranberries, melon or raspberries and serve them fresh as finger-foods. Or, fill phyllo pastry shells with fruit, a dab of mascarpone cheese or sour cream and brown sugar. To balance champagne’s acidity with contrasting salty flavor, wrap pears with a thin slice of ham or prosciutto or top apples with Swiss...

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Salmon Roll With Cream Cheese
Dec10

Salmon Roll With Cream Cheese

Smoked Salmon Recommended By The American Heart Association By now, everyone has heard that smoked salmon is a delicious addition to any meal But did you know all of the benefits of this fantastic fish? Whether smoked salmon has been hot or cold smoked or even cured, the healthy nutrients inside are priceless to the human body. Studies have shown that smoked salmon can help fight off coronary heart disease due to the Omega-3 oils it...

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Baked Cheese Mussels Recipe
Oct28

Baked Cheese Mussels Recipe

Ingredients: Mussels Parmesan cheese Mascarpone cheese Teriyaki sauce Bacon Spicy cheese Cream Garlic Pepper Boil the water and cook mussels for 10 minutes. Then remove the mussels from the water. Break off a leaf from each mussels. Sauce № 1 Parmesan cheese Teriyaki sauce Cream Garlic Shred the garlic on the small grater. Mix the Parmesan cheese, garlic and 1 teaspoon of Teriyaki sauce. Add the cream and mix well. Put the Parmesan...

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Homemade Salmon Tacos
Sep28

Homemade Salmon Tacos

Ingredients: Flour Egg Salmon Cucumber Sour cream Cheese Garlic Dill Pepper Olive oil Salt The dough: Flour 8 0z Egg 1 Salt to tasty Water 1-2 tablespoon Salt the flour and mix.  Add an egg and knead the dough. Roll up the dough into a ball and leave in a fridge for 30 minutes. Then divide the dough in two parts. Roll the dough to make thin tortilla. Put the tortilla on the oven safe net.  Rub olive oil and a little pepper on...

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Branzino Fish Recipe
Sep14

Branzino Fish Recipe

Branzini, which are also known as spigole in Italy, are among the most popular Mediterranean fish, and always have been — Alan Davidson notes that the Romans preferred them from brackish waters, but there are fewer now to be found in river mouths, and thus we eat those from the sea. Sea bass is a very tasty fish, with relatively few, easy-to-remove bones and firm flesh that holds its shape when cooked. Source: Italianfood...

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