Ryba Po Grecku
Pat dry the fish with paper towels. Season with salt, pepper, oregano, thyme, and paprika on all sides.
Dredge in flour on all sides.
Heat the oil in a large frying pan over medium-high heat. Add the fish and cook (in batches if necessary)
until golden on both sides and cooked through.
Transfer the fish to a deep plate or baking dish (I used a 9-inch (23cm) round pie dish).
Use the same pan to cook vegetable topping.
Make the vegetable topping:
Peel the carrots, celeriac, and parsley roots. Grate on the large holes of a box grater. Dice the onions and
leek. Finely chop garlic.
Heat 1 tablespoon of oil in the frying pan. Add carrots, celeriac, parsley roots, onions, and leek. Cook
over medium-high heat for about 5 minutes until soft and slightly browned.
Reduce the heat to low and add garlic, cook for 30 seconds.
Add water/broth, bay leaves, allspice berries. Cover the pan with a lid. Bring to a boil then simmer for
about 5-10 minutes or until the vegetables are soft. Take off the lid, almost all water should be
Add tomato paste, cook over medium-high heat for a couple of minutes, until everything is well-combined.
Season with lemon juice, chopped parsley, salt and pepper to taste. Discard bay leaves and allspice
Spread the vegetables over the fish.
You can eat this right away or chill for a couple of hours or overnight (it tastes better after some time,
when the flavors have time to meld together). This dish tastes good hot or cold (you can gently reheat it in
the oven at 325°F/160°C).
You can keep it in the fridge for up to 4 days.
Crispy Chicken Wrap with Spicy tomato salsa
Prepare the ingredients for the tomato salsa.
Cook the chili and garlic in olive oil.
Add the chopped tomatoes, rice vinegar, Worcestershire sauce and brown
sugar. Simmer for about 30 mins.
Thicken with potato starch and season with salt and pepper.
Bread the chicken: dredge it in flour, dip in egg-parsley-lemon zest mixture,
then coat in breadcrumb-parmesan mixture.
Pan fry the cutlets until golden.
Place 2 slices cheese over the tortilla, spread 1 heaped tbsp tomato salsa.
Top with chicken pieces and 2 tomato slices.
These crispy chicken wraps consist of:
breaded chicken cutlets – with the breading seasoned with
cheese, lemon zest, and chopped parsley.
Spicy sweet and sour tomato salsa
melted gouda cheese (you can also use other cheese of your
choice, like Swiss cheese or cheddar cheese)
fresh veggies: tomatoes and lettuce
Pork Cheese Balls
3 cups Bisquick Original Pancake & Baking Mix
1 lb uncooked bulk pork sausage
4 cups shredded cheddar cheese (16 oz)
½ cup grated Parmesan cheese
½ cup milk
½ teaspoon dried rosemary leaves, crushed
1 ½ teaspoons chopped fresh parsley or ½ teaspoon parsley
Barbecue sauce or chili sauce, if desired
In large bowl, stir together all ingredients except barbecue sauce, using
hands or spoon. Shape mixture into 1-inch balls. Place ½ inch apart on pans.
Fry the pork balls in a pan until it turns brown
Rotating pans halfway through, until brown. Immediately remove from pan;
transfer to serving platter. Serve warm with sauce for dipping.
Beef Tenderloin Lollipops
3 large onions, halved and thinly sliced
2 tablespoons olive oil
3 tablespoons butter, divided
1 beef tenderloin roast (2 pounds)
¼ teaspoon salt
¼ teaspoon pepper
2 cups (8 ounces) crumbled blue cheese
In a large skillet, saute onions in oil and 1 tablespoon butter until softened.
Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until
deep golden brown.
Meanwhile, cut roast into 1-1/2-in. cubes; sprinkle with salt and pepper. In a
large skillet over medium heat, brown beef in batches in remaining butter.
Transfer beef to an ungreased 15x10x1-in. baking pan; top with onions and blue
cheese. Bake at 350° for 8-10 minutes or until beef reaches desired doneness
(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well,
145°). Insert skewers into appetizers.
4 cups milk
2 cups cooked rice, or egg noodles
4 tablespoons unsalted butter
Kosher salt, to taste
Sugar, to taste
Gather the ingredients.
Place milk and cooked rice or noodles in a saucepan. Heat to boiling.
Portion the hot soup into 4 bowls or mugs. Dollop each with 1 tablespoon butter and
season with salt and/or sugar to taste.
2 pounds potatoes, starchy
2 medium-sized yellow onions
3 medium-sized carrots
1 small celery root
4 wiener/frankfurter sausages
2 tablespoons oil
4 cups vegetable broth,
1/4 cup whipping cream
1/2 cup chopped parsley,
1 teaspoon salt, more to taste
1/2 teaspoon pepper, more to taste
1/2 teaspoon nutmeg
Peel, wash, and cut the potatoes into approx. ¼ – ½ inch sized
cubes. Peel and finely chop the onion. Wash the other vegetables
(leek, celery root, carrots), peel where necessary/desired, and chop
them into small cubes or rings as well.
Heat 2 tablespoons of oil in a large pot, add the onions and sauté
them for a few minutes until they become translucent. Add the
potatoes and other vegetables and sauté for 2-3 minutes as well.
Now add your vegetable broth to the pot. The broth should just
cover all the vegetables. In our case, this was 4 cups of vegetable
broth – but it might be slightly more or less for you.
Bring everything to a low boil, then turn down the heat and let the
soup simmer for around 20 minutes with the lid on. Stir
In the meantime, cut the sausages into slices. Also, wash and chop
After the 20 minutes, add the sliced sausage, chopped parsley,
whipping cream (NOT sweet already “whipped” cream), salt,
pepper, and nutmeg to the soup – then give it a stir. Let everything
simmer for 5 more minutes until the sausages are heated. Add
more salt and/or pepper to taste, if desired.
You can garnish the soup with some more fresh parsley before
9. Onion Soup
You start by patiently cooking the onions in butter until caramelized. This
should take about 20 minutes.
Now, mix in the flour and brown it.
Next, add the wine and cook to reduce it.
Add the beef broth and the spices and simmer until the soup is thickened,
about 20 minutes.
2 cups (4 medium or 2 large) onions, sliced
1 tablespoon butter
¾ cup dry white wine
1 quart vegetable broth (or chicken broth)
Optional: 2 sprigs fresh thyme
Optional: 2 fresh bay leaves
Pinch freshly grated nutmeg (or to taste)
Dash freshly ground pepper (or to taste)
Dash salt (if broth needs it, to taste)
10. Homemade Tomato Soup
12-15 medium tomatoes
1 garlic clove
ginger ( I am using about the same
size as a garlic clove)
2 carrots peeled and cut in half
1 parsley root peeled and cut in
½ green or red pepper (wash and
take the core out)
1 cup thin noodles
½ cups heavy cream
½ cups parmesan cheese
½ cups olive oil
1 TBSP sugar
salt and pepper to taste
Turn on the broiler
Wash and cut the tomatoes in half or quarters and put them in a baking dish
Drizzle olive oil on top, sprinkle salt, pepper and put under the broiler for about 20
minutes until they start browning
Remove from oven and using a wooden spoon run the tomatoes through a strainer to
remove all the skin and seeds (you can also use a food mill)
Add 1 TBSP sugar to the tomato juice
While the tomatoes are in the oven you can Start the Soup; in a large pot add:
6 cups water / onion / garlic / ginger / carrots / parsley / red pepper
Let everything boil for about 30 minutes and add the fresh tomato juice
Once it starts boiling add the noodles and let everything boil for another 15 minutes
Puree everything using a hand held blender
Add heavy cream and bring to boil
Enjoy the taste!
1 cup all-purpose flour
3/4 cup milk
2 large eggs
1/2 teaspoon salt
1/8 teaspoon baking powder
chopped fresh chives for serving
In a medium-sized bowl whisk together the flour, salt, baking powder, milk, and
eggs until smooth.
Heat a lightly-greased non-stick skillet over medium heat. Pour a thin layer of
batter over the surface, roughly the thickness of a crepe, and cook until the
bottom is light brown. Carefully flip the pancake over and cook until the other
side is light brown. Transfer the pancake to a plate. Repeat with the remaining
batter to make 4-6 pancakes (depending on the size of the pan).
Once the pancakes are cool enough to handle, roll them up one at a time and
thinly slice them in strips.
Chop the chives.
Heat up the beef broth. (If vegetarian use vegetable broth.)
Divide the pancake strips, or Flädle, between four bowls.
Ladle the beef broth over the pancakes strips.
Garnish with the chopped chives.
Serve immediately. This soup does not reheat well as the pancakes become
13. Pork Skewers
Slice the pork tenderloin into 1-inch cubes.
In a glass (or non-reactive) bowl, whisk together the balsamic vinegar, soy sauce, garlic, honey,
Creole seasoning, tomato paste and pepper. Add the pork, stirring well to coat the meat on all
sides with the marinade. Cover with plastic wrap and refrigerate for 30 minutes or up to 4 hours to
Soak skewers in water for 30 minutes prior to cooking to prevent them from burning.
Preheat the grill to medium-high heat.
Peel the red onion and slice lengthwise in half. Cut into wedges about 1 ½ inches in size.
Thread the pork and red onion onto the skewers. Lightly brush on all sides with olive oil to prevent
Grill the pork skewers for about 10 minutes, rotating once or twice until fully cooked, with an
internal temperature of 145°F.
2 lbs pork tenderloin
¼ cup balsamic vinegar
¼ cup soy sauce shoyu style
1 tablespoon garlic
1 tablespoon honey
1 tablespoon Creole seasoning
1 teaspoon tomato paste
½ teaspoon freshly ground black pepper
1 red onion
olive oil for brushing
14. Pork Chop with orange sauce
1 cup orange juice
½ cup unsweetened pineapple
¼ cup reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
½ teaspoon grated orange zest
¼ teaspoon pepper
4 bone-in pork loin chops (7
1 tablespoon cornstarch
In a small bowl, combine the first seven ingredients. Pour a scant 1 cup into a large bowl.
Add pork chops; turn to coat. Cover and refrigerate for 8 hours or overnight. Cover and
refrigerate remaining marinade for sauce.
Drain and discard marinade. On a lightly oiled grill rack, grill chops, covered, over
medium heat or broil 4-5 in. from the heat for 4-5 minutes on each side or until a
thermometer reads 145°. Let stand for 5 minutes before serving.
Meanwhile, in a small saucepan, combine cornstarch and reserved marinade. Bring to a
boil; cook and stir for 2 minutes or until thickened. Serve with chops.
15. Polish Pork and cabbage stew
Fry the bacon to release the fat, then add the meat and brown on all sides.
Add the onions, the sliced sausage and shredded cabbage and fry briefly,
Add the mushrooms to the pan with the tomato puree, crushed garlic and
Add the stock.
Scatter with fresh and dried marjoram, cover and cook over a medium heat
for 40 minutes.
Do not stir.
Bacon125 g, streaky, chopped
Pork 500 g, shoulder or neck; cubed
Onion 2, chopped
Sausages125 g, garlic, sliced
White Cabbage 750 g, shredded
Mushrooms125 g, mixed, halved or quartered
Tomatoes 3 tbsp, puree
Garlic 1 clove
Caraway 1 tsp
Paprika 2 tsp
Bay 1 leaf
Stock 500 ml
17. Chicken Francaise
1 large egg, beaten
1 ½ medium lemons, juiced, divided
1 cup all-purpose flour
1 pinch garlic powder
1 pinch paprika
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 (14.5 ounce) can chicken broth
6 slices lemon, for garnish
2 sprigs fresh parsley, for garnish
Mix together egg and 1/3 of the lemon juice in a shallow dish or bowl. Mix together flour, garlic
powder, and paprika in another shallow dish or bowl.
Dip chicken breasts in egg mixture, then flour mixture to coat.
Heat butter in a large skillet over medium heat. Add chicken breasts and cook until golden, 2 to
3 minutes per side.
Mix together broth and remaining lemon juice in a medium bowl; pour over chicken in the skillet.
Reduce heat to medium-low and let simmer until an instant-read thermometer inserted into the
center reads at least 165 degrees F (74 degrees C), about 8 minutes.
Place chicken on a serving platter. Cover with lemon sauce and garnish with fresh lemon slices
and parsley sprigs
18. Swedish Dilled Chicken
2 tablespoons butter
2 tablespoons canola oil
4 large (28 ounces)
Coarse salt and freshly ground pepper to taste
2/3 cup finely chopped onion
¼ cup all-purpose flour
½ teaspoon freshly grated nutmeg
½ teaspoon ground cardamom
3 cups low-sodium beef broth
1-1/2 cups dairy sour cream
2 tablespoons chopped fresh dill
Buttered egg noodles or a rye berry pilaf, as desired
Chopped fresh chives as desired
Melt butter and oil in a large skillet over medium-high heat. Season chicken with salt and
pepper. Sauté chicken and onion in butter-oil mixture about 8 minutes or until no longer pink in
center and well browned. Cook to internal temp of 165°F. Remove from skillet.
Sprinkle flour and nutmeg over the drippings in the skillet, scraping up any browned bits. Cook
and stir about 1 minute. Slowly pour in broth, whisking continuously; cook until mixture boils.
Cook 3 minutes or until gravy thickens.
Reduce heat to low; whisk in sour cream and dill. Season with salt and pepper. Return chicken
and onions to gravy. Serve sprinkled with chives.
2 heads garlic, cloves separated
8 chicken drumsticks (about 2 ½
pounds), skin removed, trimmed
½ teaspoon salt, divided
¼ teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil
1/3 cup white wine
1 cup reduced-sodium chicken
2 teaspoons Dijon mustard
2 teaspoons all-purpose flour
1/3 cup chopped fresh chives or
Lightly smash garlic cloves with the side of a large knife to loosen the
skins. Peel; cut larger ones in half. Sprinkle chicken with ¼ teaspoon salt
Heat oil in a large skillet over medium heat. Add the garlic and cook,
stirring, until beginning to brown, about 2 minutes. Remove to a plate
with a slotted spoon.
Add chicken to the pan and cook until browned on one side, about 4
minutes. Turn it over and return the garlic to the pan. Add wine and cook
for 1 minute.
Whisk broth, mustard, flour and the remaining ¼ teaspoon salt in a small
bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to
maintain a lively simmer. Cover and cook until the chicken is cooked
through, 8 to 10 minutes. Serve sprinkled with chives (or scallion greens).
21. Lemon Butter Swai Fish
1 lb. fish (Swai, or Basa)
Ground black pepper
½ Tbsp. vegetable oil
2 Tbsp. unsalted butter (melted)
¼ cup white wine
1 Tbsp. lemon juice
1 pinch salt
1 tsp. Italian parsley (chopped)
Prep the fish: First, rinse swai fish with cold water and then pat dry with paper towels. Season
swai fillets on each side with salt and freshly ground black pepper.
Cook swai fish fillets: Add oil to a large skillet on medium-high heat. When it starts to sizzle, pan-
fry the fillets on each side for about one or two minutes until they are lightly browned.
Make the garlic lemon butter sauce: Using the same pan, add the butter. When it melts, add the
ginger and garlic. Cook while stirring for about 30 seconds. Next, add the capers, lemon juice,
parsley, red pepper flakes, and a pinch of salt. When the sauce starts to bubble, turn off the
Combine: Finally, put the fish fillets back in the pan and coat with sauce.
Serve: Lastly, garnish swai fish fillets with lemon wedges and parsley and serve immediately.
22. Grilled Fish in Lemon Butter Sauce
Basa Fish Fillets – 2
Salt and Pepper – ½ tsp
All Purpose Flour – ½ cup
Oil – 2 tbsp
Onion and Garlic – ½ tsp
Lemon – 1
Water – 5 tbsp
Butter – 2-3 tbsp
Parsely – ½ cup
Season the fish fillet with some salt and pepper powder.
Coat the fish with flour.
Heat oil in a pan sautee some onion and garlic for 2 minutes and take it out.
Fry the fish until it turns beautiful golden brown color.
Add 1 lemon juice, Water, and Butter.
Add some chopped parsley, and serve.
24. Mince and Tatties
One large or two small onions, diced
A couple of carrots
Salt and Pepper
You start off by browning your mince over a medium to high heat. I don’t add any oil – it
isn’t necessary. Break the mince up with a fork and crumble in an Oxo stock cube (You
don’t have to do this, but I always do.)
Add the diced onion, carrot, beef stock/gravy powder and Worcestershire sauce, if using.
Place a lid on the pan and simmer for 45 minutes – 1 hour, or until the mince is soft and is
coated in a nice thick gravy. While you’re waiting for the mince to cook, make the tatties.
When you’re ready to serve the mince, taste it to check if it needs any salt and pepper
1 kg (35 oz./2 pounds) boneless
veal (top round), cut in 6 slices
150g all purpose flour, for
dredging (5 oz.)
1 tbsp butter
1/3 of a cup olive oil, for frying
7–9 cloves of garlic, sliced
1/3 of a cup white wine vinegar
1/3 of a cup white wine
1 and 2/3 cups beef broth (warm)
½ a cup freshly chopped parsley
salt and freshly ground pepper
To prepare this delicious Greek sofrito recipe, start by preparing the veal.
Season the meat with salt and freshly ground pepper and dredge lightly
the veal slices with flour, tapping off any excess. Heat the oil and butter in
a large non stick skillet over medium-high heat. Add the veal (in batches)
and sauté, until browned on all sides. Do not add all the meat in the sauce
pan, rather sauté in batches, so that the temperature of the oil remains
high and the meat is sealed. When done, remove with a slotted spoon,
place on a platter, cover and set aside.
Cut the garlic cloves in slices and add in the same oil used to brown the
meat. Turn down to medium heat and stir for a minute. Pour in the white
wine vinegar and deglaze. Add the veal and the white wine and wait for a
couple of minutes to steam up. Add the warm broth and season with salt
Turn the heat down to low-medium and simmer until the veal is tender
and the sauce thickens, for about 30-40 minutes. About 5 minutes before
removing from the heat, stir in the freshly chopped parsley.
Serve the Sofrito while still hot over mashed potatoes, rice or fries, with
some crusted garlic bread aside. Enjoy!
27. Spaghetti Al Cartoocio
4 large, fresh tomatoes
11 ounces (300 grams) clams
11 ounces (300 grams) calamari, cut into
8 large shrimp, shelled and deveined
1 garlic clove, sliced
½ cup (125 milliliters) white wine
½ teaspoon dried chile flakes
Salt and pepper
Handful of parsley, chopped finely
2 tablespoons olive oil
11 ounces (320 grams) dried spaghetti
Blanch the tomatoes in boiling water for a minute, then peel off the skins, remove the seeds
with a spoon, and chop the flesh into cubes. Set aside.
Rinse the clams and soak them in a bowl of cold water for about an hour to expel any sand.
Heat olive oil in a skillet and, over very high heat, cook calamari rings for 1 minute. Remove
from heat, season with salt, and set aside. Turn heat down to low, and add the garlic, shrimp,
and clams. Toss to combine, then add the tomatoes and white wine and season with chile
flakes, salt, and pepper. Bring to a boil and let the liquid reduce. After a few minutes, when the
clams open and the prawns are cooked, remove them and set aside with the calamari.
Continue cooking the sauce for another 5 minutes.
Take the pan off the heat and return the seafood back to the sauce. Add parsley.
Meanwhile, heat a large pot of water until it boils. Add a hefty pinch of salt and parboil the
spaghetti for 5 minutes. Drain the pasta (reserving some of the cooking water) and add it to the
sauce, tossing to coat.
Place the spaghetti in baking paper or aluminum foil packages, distributing the seafood evenly
and adding a ladle of sauce and, if needed, some of the pasta cooking water. Fold up the
paper so that steam won’t escape and place on a baking tray (alternatively, make the packages
directly on the baking tray so you don’t have to move them). Bake for 5 to 7 minutes at 350º F.
Serve the packets immediately, allowing guests to open them up at the table for a nice
28. Spaghetti Riccidi Mare
Begin by cooking the spaghetti. Add to a pan of heavily salted boiling water
and cook for 8–12 minutes or until the pasta is al dente
As the pasta cooks, add a splash of oil to a large, non-stick frying pan and
saute the shallot and garlic until soft
Add the wine to the pan and leave to reduce by half, then add the sea urchin
Drain the spaghetti then add to the pan and toss to coat in the sauce
Finally, fold through the parsley and season with a little lemon juice
400g of spaghetti
1 garlic clove, sliced
½ banana shallot, finely diced
150ml of white wine
50g of sea urchin roe
10g of parsley leaves, chopped
½ lemon, cut into wedges
29. Spaghetti Riccidi Mare
Boil a large, salted pot of water for your pasta and cook it al dente according
to package instructions.
Meanwhile (once the pasta starts to cook), over medium-high heat, pour in
olive oil to a skillet. Add bacon and cook until slightly rendered.
Add in the onions and garlic. Stir until its nice and soft.
Add in the tomato sauce. Season with salt and pepper.
Add in the cooking cream. Stir until it’s nice and smooth. Let the sauce cook
for 5 minutes or until it’s thickened to your liking (turn down the heat if
Drain the rigatoni pasta and toss with the pasta sauce.
Serve immediately with plenty of parmesan cheese and fresh basil leaves
31. Swedish Dilled Chicken
1 cup water
½ cup unsalted butter
2 tbsp sugar
¼ tsp salt
1 cup all purpose flour
3 large eggs, room temperature
sugar & cinnamon for coating
In a sauce pan, combine water, butter, sugar and salt. Stir and cook over medium heat. Once
boiling, lower the heat.
Add all purpose flour. Stir until liquid is fully absorbed and the mixture is smooth and forms a
Remove from heat and transfer to a mixing bowl. Cool for about 5 minutes.
Gradually add eggs. Mixing after each addition. Stir until fully combined.
Transfer the dough into a piping bag fitted with a star tip.
Heat cooking oil in medium pan.
Pipe the dough to make logs (about 3-4 inches long). Fry until color turns golden brown on both
Drain on paper towels.
In a bowl or plate, combine sugar and cinnamon. Roll warm churros in cinnamon-sugar
mixture to coat.
Serve warm and enjoy.
33. Swedish Dilled Chicken
2 tablespoons avocado oil
1 ½ c diced potatoes
¾ cup diced red bell pepper
2 scallions, chopped
2 cloves garlic, minced
4 cups cooked and cooled brown rice (or
5 tablespoons coconut aminos
1 ½ tablespoons liquid aminos
1 ½ tablespoons unseasoned rice
In a small bowl, whisk together the coconut aminos, liquid aminos, and rice vinegar.
Add the avocado oil to a large skillet over medium-high heat.
Once the oil is warm, add in the diced potatoes, chopped bell pepper, and scallions. Cook,
stirrng often, until the potatoes are browned, but still firm in the center. You want them to be
Add in the garlic to sauté for a few seconds until fragrant.
Add in the brown rice and sauce. Keep the heat on high and cook until the rice is glossy,
warmed through, and has absorbed all the flavors in the sauce.
Scoop into bowls and top with more green onions, if desired!
1 large aubergine
1 red capsicum
1 large white onion, sliced
2 large tomatoes
¼ cup extra-virgin olive oil
2 tbsp malt vinegar
freshly ground black pepper
Brush aubergine, red capsicum, white onion, and tomatoes with a small amount of olive oil.
Place vegetables in a baking tray then roast vegetables in a 200C preheated oven for 40
minutes, turning once halfway the roasting time.
Remove the aubergine, red capsicum and tomatoes then continue roasting the onion for 20
Let vegetables cool down then remove the skin of all vegetables and seed the capsicum.
Slice vegetables into strips then place in a serving plate.
Mix together olive oil, malt vinegar the pour over the vegetables. Sprinkle sea salt and freshly
ground black pepper on top.
37. Mortadella Sandwich
2 slices sandwich bread, use your
2 teaspoons mayonnaise
2 teaspoons Dijon mustard
½ cup baby arugula, or to taste
2 to 3 slices tomato
5 to 6 pickled sliced banana peppers
½ roasted red pepper
sliced cheddar cheese, to taste
3 to 4 slices red onion
3 to 4 slices mortadella, light or regular
Toast bread. Spread mayonnaise over one side of one slice and mustard over one side of the
Top one of the slices of bread with arugula, tomato, banana peppers, roasted red pepper,
cheddar cheese, red onion and mortadella. Place the other slice of bread over top to form the
sandwich. Serve and enjoy!
Note: Pat the hot peppers and roasted red pepper dry of excess moisture with some paper
towel before building your sandwich.
39. Swedish Dilled Chicken
3 pieces hard boiled Eggs
1 tablespoon mayonnaise
1 tablespoon Dijon mustard
1 teaspoon paprika
1 tablespoon chopped dill
Slice the eggs in half lengthwise. Remove the egg yolk and put it in a bowl.
Mash the egg yolks using a fork.
Add the mayonnaise and Dijon mustard. Mix well.
Arrange the egg whites in a plate. Scoop equal amounts of the mixture into the center of each
sliced eggs. Sprinkle some paprika on top.
Garnish with chopped dill.
Serve. Share and enjoy!
40. Egg and Bacon Canapes
- 3 hard-boiled eggs, peeled
- 3 slices whole wheat or white toast
- ¼ cup (low fat mayonnaise)
- ½ teaspoon (mustard)
- 1 teaspoon (chopped fresh herbs, dill)
- Pinch freshly ground pepper
- 2 slices cooked bacon, cut into bite sized
Using egg slicers or sharp knife, slice hard-boiled eggs crosswise
into ¼ inch (1cm) slices.
Using 2 inch (5cm) circle cookie or biscuit cutter, cut rounds out of
toast to make 12 circles.
In a small bowl, combine mayonnaise with mustard herbs and
To assemble: Top toast with 1 egg slice, ¼ teaspoon dollop of
mayonnaise, a piece of bacon and garnish with fresh herbs.
42. Swedish Dilled Chicken
2 scoops vanilla ice cream, (or vanilla
2 oz espresso, (2 shots), or strong brewed
Add 2 scoops of ice cream to a serving bowl or glass.
Add chocolate shavings or other toppings if desired.
Pour 2 shots of hot espresso or strong brewed coffee over the ice cream and serve right away.