Probably this is one of the most requested recipes. My friend Hannah eagerly expected for it. And finally here they are my Puff Pastry Cream Cones!

This recipe is very easy and inexpensive to make, plus it does not require any baking skills. You can make this dessert with your kids, I’m sure they will have a lot of fun.

 I usually use 2 sheets of puff pastry, but I always have some extra filling left. So if you a desire to spend a bit more time in the kitchen, you can surely use 4 puff pastry sheets with this amount of ingredients for the filling.

I highly recommend to use lemon juice when you are making a meringue, lemon makes it less sugary and the taste becomes more interesting.

Puff Pastry Cream Cones

By voloshyna, August 4, 2014

• Total Time: 50 minutes
• Prep Time: 25 minutes
• Cook time: 25-30 minutes

Ingredients:

• frozen puff pastry - 2 sheets, (4 sheets optional)
• all purpose flour - 1/4 cup
• eggs - 2, room temperature
• milk - 1 tablespoon
• water - 1/3 cup
• sugar - 1/2 cup
• vanilla extract - 1 teaspoon
• lemon juice - 1 tablespoon, or to taste

Instructions:

Preheat oven to 350 degrees F. Unfold one thawed puff pastry sheet. Keep the second sheet refrigerated. Dust the dough with a flour; roll until it becomes and even rectangular about 12 inches long. Use a pizza cutter to slice the dough into even 1 1/4 inch strips. If you want you can grease cream horn metal cones with a small amount of vegetable oil. Wrap the dough around the mold, pushing the dough down to seal it as you go. Separate egg yolks from the whites. Reserve the whites, will use them for the filling later. Whisk the egg yolks with the milk and lightly brush the pastry with the egg wash. Place the cones on a baking sheet layer with a parchment paper. Bake for 20-25 minutes or until golden brown. Meanwhile make a syrup. In a small sauce pan combine water and sugar. Bring to a boil and stir until sugar dissolves. Remove from the heat. Using an electric mixer, beat the egg whites in a medium bowl until frothy. With a mixer running slowly pour hot (240-250 F) syrup into the whites. Add lemon juice and vanilla extract. Continue beating until the meringue becomes room temperature. Remove cones from the oven. Let cool on a wire rack. Then remove pastry cones from the molds. Place the filling in a pastry bag and pipe it into each cream horn, making sure to fill the cone.    

Growing up in Ukraine, one of my absolutely favorite dishes were my grandma’s incredible crepes. Oh, that was really something. Just imagine a huge plate with a mountain of fresh and hot crepes thin as silk, with a jar of homemade apricot jam standing nearby and a cup of hot, aromatic black tea. These are the memories I will tell my children about. I can still feel the taste and smell of those crepes, like it was only yesterday!

Probably that is why I love crepes so much and it was one of the first dishes I learned to cook. When I lived in Ukraine I’d tasted hundreds types of crepes, sweet and savory, with honey, jam, mushrooms and caviar. Some of them where thin and flawless, some thick and lush, but I love all of them and cannot give my heart to any particular recipe. These memories gave me an inspiration to search for even more interesting, rustic and traditional crepes and blinis recipes. They are an integral part of our Ukrainian culture and now I want to be close to it like never before.

I’ve decided to start with a pretty basic crepes recipe my mother taught me. I think every crepe lover should know it, because with this classic recipe you can create countless numbers of different variations. But this is just a beginning, I’ve already found a couple of rare old cook books from Ukraine and USSR, with some wonderful recipes I’m willing to try. Hope all you fellows will support me in my small culinary adventure! 

Basic French Crepes Recipe

By voloshyna, March 6, 2014

• Total Time: 01h 50min
• Prep Time: 01h 10min
• Cook time: 40 minutes

Ingredients:

• milk - 1 cup
• water - 1 cup
• eggs - 3
• salt - 1/4 teaspoon
• sugar - 2 tablespoons
• all-purpose flour - 1 1/2 cups
• melted butter - 3 tablespoons

Instructions:

Sift together flour, sugar and salt. In a bog bowl whip the eggs until blend, mix in the milk and water. Beat in flour mixture until smooth; stir in the 3 tablespoons melted butter. Cover with a plastic wrap and refrigerate for at least 1 hour, or better overnight. Gently stir the batter if separates. Heat a crepe pan over medium-high heat until really hot. Cover with a thin layer of butter and pour a small amount of batter. Rotate the pan to spread batter as thinly as possible. Cook over moderate heat until lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and flip over the crepe. Cook on the other side for15-20 seconds. Transfer the crepe on a platter . Repeat with the remaining batter. Serve hot.

It’s taken me a while, but here is another Asian stir-fry recipe I have cooked in my beloved wok. Basically nothing fancy, just simple and delicious Thai comfort meal – Pad See-Ee. This dish is made with flat rice noodles, stir fried thinly sliced meat, vegetables and main ingredient – high-quality soy sauce. Nothing complicated. Anyway, my recipe is a bit different from the traditional one, because I’ve added more different vegetables on my taste, as I really like stir fry veggies. Can tell you, the Pad See-Ew came out very delicious. Eventually, cooking without experiments is so boring!

Pad See-Ew

By voloshyna, February 13, 2014

• Total Time: 25 minutes
• Prep Time: 15 minutes
• Cook time: 10 minutes

Ingredients:

• light soy sauce - 1/2 cup
• oyster sauce - 2 tablespoons
• brown sugar - 2 tablespoons
• peanut or vegetable oil - 2 tablespoons
• Chinese broccoli florets (or substitute regular broccoli) - 1 cup
• wood ear mushrooms - 1/2 cup, sliced
• bok choy - 2, halved (optional)
• chicken breast - 8 oz, cubed
• ginger - 1 tablespoon, minced
• garlic - 3 cloves, minced
• eggs - 2, lightly beaten
• flat and wide rice noodles - 1 lb if fresh, 8 oz if dry (blanched)
• scallion - 1/4 cup, chopped (for garnish)
• sesame seeds - 1 tablespoon, (for garnish)

Instructions:

In a small bowl mix together the soy sauces, oyster sauce and sugar. Stir to dissolve the sugar and set aside. Heat 1 tablespoon of the oil in the wok and stir-fry broccoli, boo choy and mushrooms until just tender and crispy, about 2 to 3 minutes. Set aside. In the same wok, add the remaining 1 tablespoon of oil. Add the chicken cubes and stir-fry until they begin to brown, about 3 minutes. Add the garlic and ginger, continue to cook another minute. Pour the eggs to the wok and cook until they set, stir to mix with the chicken. Toss in the blanched rice noodles and the pre-cooked vegetables. Cook about 2 minutes. Add the soy sauce mixture and stir until all the ingredients are well-coated. Transfer to a serving platter; garnish with scallion and sesame seeds.

Don’t know why it’s called Chicken Parmesan, because, as you would see, the prime cheese here is Mozzarella. But anyway I like this dish, because it’s an ideal comfort food to serve, when you want to have just a casual dinner with your friends. It isn’t a sophisticated dish, but Chicken Parmesan definitely that kind of food everybody love. To make it even more tasty, I suggest to cook your own Marinara sauce from scratch, the taste of the dish will surprise you. And please, please, please use only freshly grated cheese and very good olive oil!

Chicken Parmesan

By voloshyna, December 13, 2013

• Total Time: 50 minutes
• Prep Time: 20 minutes
• Cook time: 30 minutes

Ingredients:

• skinless boneless chicken breast halves - 6
• all-purpose flour - 1/3 cup
• eggs - 2
• water - 1 tablespoon
• dried breadcrumbs - 3/4 cup
• salt - to taste
• freshly ground black pepper - to taste
• extra-virgin olive oil - 1/4 cup + 2 tablespoons
• fresh buffalo mozzarella - 1 ball
• freshly grated parmesan - 1/2 cup
• marinara sauce - 2 cups, (homemade or store-bought)
• fresh basil leaves - 6-8, chopped

Instructions:

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Mix flour with a pinch of salt and pinch of freshly ground black pepper; put into a shallow platter. In a small bowl lightly beat eggs with 1 tablespoon of water. In another bowl, mix the bread crumbs, salt and pepper. Lightly dredge both sides of the chicken pieces in the seasoned flour, then dip chicken in egg and dredge in the bread crumbs. Drizzle a big skillet with an olive oil, place over medium heat. Add the cutlets and cook until brown and crispy, about 3-4 minutes per side. Meanwhile, preheat oven to 450 F. Spoon the Marinara sauce in a medium baking dish, just to coat the bottom; transfer the chicken cutlets and pour in the rest of the sauce. Sprinkle with mozzarella, Parmesan, and fresh basil. Bake for 15 minutes, or until cheese is melted. Serve with a side of spaghetti.

My last recipe for the Chinet Baking Series. This Lemon Sheet Cake will be a perfect dessert for Veterans Day, everybody will definitely like the weightless cream frosting!

Lemon Rum Sheet Cake

By voloshyna, November 1, 2013

Ingredients:

• For the cake: -
• all-purpose flour - 2 cups
• freshly grated lemon zest - 2 tablespoons
• baking powder - 1 teaspoon
• salt - 1/2 teaspoon
• sugar - 1 1/2 cups
• melted butter - 1 cup
• water - 1 cup
• Greek yogurt - 1/2 cup
• eggs - 1, lightly beatten
• vanilla extract - 1 teaspoon
• heavy whipping cream - 3/4 cup, cold
• For the syrup: -
• water - 1/2 cup
• caster sugar - 6 tablespoons
• lemon juice - 3 tablespoons
• rum - 1 tablespoon
• For the frosting: -
• cream cheese - 8 oz, room temperature
• mascarpone cheese - 4 oz, room temperature
• confectioners sugar - 3/4 cup
• lemon juice - 2 teaspoons

Instructions:

Preheat oven to 375 F. In a large bowl mix the flour, lemon zest, baking powder, sugar and salt. Add melted butter and beat with a hand mixer until smooth.  Add in the eggs, water, yogurt and vanilla. Mix until well combined. Spread the mixture into a greased 11-in. x 13-in. baking pan. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, make the lemon syrup, by boiling the water and the sugar together, then add the lemon juice. Boil for about 3 minutes. Remove from the heat. Let to cool and mix with a rum. Remove the cake from the oven and drizzle with the syrup. Leave to cool. In a medium bowl, beat the cream cheese, mascarpone, lemon juice and confectioners' sugar until smooth. Stir in the whipped cream. Spread the frosting over the cake. Store in the refrigerator.

Here is one more recipe for Chinet Baking Series! Perfect recipe to celebrate National Dessert Day, October 11.

I hope you guys will like it, because I literally can’t stop eating this brownies.

Delicious brownies with pecans and homemade caramel sauce

By voloshyna, October 4, 2013

• Total Time: 50 minutes
• Prep Time: 25 minutes
• Cook time: 25-30 minutes

Ingredients:

• For the batter: -
• all-purpose flour - 1/2 cup
• unsweetened cocoa powder - 1/2 cup
• light brown sugar - 1 cup
• baking powder - 1 teaspoon
• salt - 1/4 teaspoon
• eggs - 2, lightly beaten
• water - 1/3 cup
• unsalted butter - 5 tablespoons
• dark chocolate chips - 1/3 cup
• vanilla extract - 1 teaspoon
• chopped pecans - 3/4 cup
• For caramel sauce: -
• light brown sugar - 1 cup
• water - 1/4 cup
• light corn syrup - 1 teaspoon
• warm heavy cream - 1/2 cup
• unsalted butter - 2 tablespoons
• vanilla extract - 1 teaspoon
• salt - 1/2 teaspoon

Instructions:

Preheat oven to 350 degrees F. Coat an 8 inch square pan with a cooking spray. For this recipe I used Chinet 8x8 Square Pan. In a medium bowl combine sifted flour, cocoa powder, sugar, salt and baking powder. Add lightly beaten eggs and water, mix until smooth. In a small sauce pan melt the butter, add chocolate chips and vanilla extract. Stir constantly just until chocolate is melted. Pour chocolate mixture into the batter, add chopped pecans and mix well. Scrape batter into prepared pan. Bake in preheated oven for 25 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Do not overcook. Cool in pan on a wire rack. To make the syrup, in a heavy saucepan, stir together the sugar, light corn syrup, and water. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Lower the heat to medium-low and let the syrup cook undisturbed fro 15-20 minutes. Until it becomes dark amber. Then remove from the heat, add heavy cream and salt. Stir with a wooden spoon until smooth. Return to the heat and add butter, stir. Bring to a boil one more time and immediately remover from the heat. Let to cool for a few minutes and add the vanilla extract. Serve warm brownies drizzled with a cooled caramel syrup.

If you haven’t noticed it yet, I’m a huge fan of any kinds of pancakes, crepes and blinis. I can eat dozen of those guys at a time, that’s why I’m trying to keep this obsession under control. I always experiment with different types of flour and milk and I can proudly say, these pancakes is my triumph. They light and healthy cause I used whole wheat, almond milk, agave nectar and a bit of avocado oil. If you guys watch your weight, this can be your perfect breakfast!

Healthy whole wheat pancakes

By voloshyna, June 10, 2013

• Total Time: 25 minutes
• Prep Time: 10 + 20-30 minutes
• Cook time: 15-20 minutes

Ingredients:

• For the batter: -
• eggs - 2
• almond milk - 1 cup
• agave nectar - 2 Tablespoons
• avocado oil - 1 Tablespoon + more for frying
• whole wheat flour - 1 cup
• baking powder - 1 1/2 teaspoon
• salt - 1/4 teaspoon
• light brown sugar - 2 Tablespoons or to taste
• For serving: -
• fresh berries - 1/2 cup
• agave nectar -

Instructions:

Beat eggs, agave nectar and brown sugar in a mixing bowl with a wire whisk. Beat in avocado oil and almond milk until evenly combined. In a small bowl combine all the dry ingredients and sift into an egg mixture. Lightly beat with a wire whish, to brake all the nubbins. Let to rest for about 20-30 minutes. Ladle batter onto a hot, oiled skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with fresh berries and agave nectar. Enjoy your fluffy and healthy pancakes!

I would call this cake an Extra Apple Cake with chopped nuts and hint of honey, just like I love!  You can serve it as dessert or a breakfast coffee cake, everybody will like it.

Honey Apple Cake

By voloshyna, April 25, 2013

• Total Time: 55 minutes
• Prep Time: 15-20 minutes
• Cook time: 40-50 minutes

Ingredients:

• Granny Smith apples - 1 lb, pilled and cubed
• grated lemon zest - 1 tbsp
• lemon juice - 2 tbsp
• flour - 1 1/2 cup
• salt - 1/4 tsp
• baking powder - 1/2 tsp
• baking soda - 1/4 tsp
• eggs - 2
• brown sugar - 1/2 cup
• vegetable oil - 3 oz
• honey - 1/2 cup
• chopped walnuts - 3/4 cup
• confectioners sugar - 2 tbsp

Instructions:

Preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan. In a medium bowl mix together cubed apples, lemon juice and zest; set aside. In an other bowl sift flour with salt, baking soda and baking powder. In a medium bowl, beat the eggs. Slowly add the sugar while whisking; continue until the eggs become pale. Pour in the oil, whisk again. Add honey, and flour mix until combine. Then follow by the apples and half of the nuts, mix well. Pour the batter into the mold and sprinkle with a remaining nuts. Bake for about 40-50 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes. Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. Allow the cake to cool until it is just slightly warm or at room temperature. Sprinkle with a confectioners sugar.    

Worth to try! Only 25 minutes to cook. I recommend to serve this breakfast with a green salad garnish.

Fried eggs with balsamic glazed mushrooms

By voloshyna, April 22, 2013

Ingredients:

• eggs - 2
• extra virgin olive oil - 2 tbsp
• small shallot - 1, finely chopped
• cremini mushrooms - 1/4 lb, thinly sliced
• salt - to taste
• freshly ground black pepper - to taste
• balsamic vinegar - 1-2 tbsp
• wheat buns or any other - 2
• swiss cheese - 4 slices
• chili powder - 1/4 tsp

Instructions:

Heat a medium nonstick skillet over medium heat. Add 1 teaspoon oil to pan; swirl to coat.  Add chopped shallot; cook 3 minutes. Add mushrooms; cook 4 minutes or until tender, stirring occasionally.Add balsamic vinegar, black pepper, and salt; bring to a boil, scraping pan to loosen browned bits. Cook 2 minutes or until liquid almost evaporates, stirring occasionally. Remove mushroom mixture from pan; keep warm. Return pan to medium heat. Add 1 teaspoon oil to pan; swirl to coat. Crack eggs into pan, and cook 4 minutes or until whites are set.  Top each bun with a 2 cheese slices.  Divide mushroom mixture evenly among buns, and top each serving with 1 egg. Sprinckle with chili powder

Today I decided to give a new life to an old recipe. Found this banana loaf recipe a couple years ago and since then it’s my favorite. When I cooked it for the first time, I didn’t know how handle my new DSL camera, so I made the awful pictures. Now I have a decent photography skills and I can show you this banana bread in all its glory!  I got a hundreds compliments for this cake, especially when I served it with a warm caramel syrup and a small hill of whipped cream. Cook it at home and you will not regret!

Amazing banana loaf

By voloshyna, April 17, 2013

• Total Time: 60 minutes
• Prep Time: 15 minutes
• Cook time: 45-60 minutes

Ingredients:

• bananas - 2
• unsalted butter - 1 stick, room temperature
• superfine sugar - 1 cup
• ground walnuts - 1 3/4 oz
• eggs - 2 lightly beaten
• all purpose flour - 1 1/2 cups, sifted
• salt - 1 tsp
• baking soda - 1 tsp
• baking powder - 1 tsp
• sour cream - 1/2 cup

Instructions:

Preheat the oven to 350 F. Puree one banana. In a medium bowl cream the butter and sugar together until light and fluffy. Add the ground walnuts and eggs. Sift the flour, salt, baking powder and baking soda into the banana mixture and mix together well. Add the sour cream and banana puree, mix one more time. Spray an 7 1/4 x 2 3/4 x 3in deep loaf tin with cooking spray. Pour in the mixture. Slice the remaining banana and decorate the top. Bake in the middle shelf for 50-60 minutes. To test the loaf is cooked, push a toothpick through the center - it should come away clean. Leave to cool on a wire rack. Serve with warm caramel syrup and whipped cream.

This could be your ideal beginning of the day. Healthy and light breakfast with a glass of orange juice, exactly what you need in the morning!

Fried eggs with tofu, spinach and shiitake mushrooms

By voloshyna, April 10, 2013

• Total Time: 50 minutes
• Prep Time: 30-35 minutes
• Cook time: 20-25 minutes

Ingredients:

• tofu - 1/2 block
• butter - 1 tbsp
• shiitake mushrooms - 1 cup, thinly sliced
• blanched spinach - 2 cups
• porcini salt or kosher salt - to taste
• freshly ground black pepper - to taste
• eggs - 4
• chili powder - 1/2 tsp

Instructions:

At first you need to press the tofu to remove excess water. After this procedure tofu becomes firmer, holds its shape, and browns better when cooked. Lay cut tofu flat on a baking sheet lined with a double layer of paper towel. Place couple more paper towels on top and add another baking sheet or a cutting board. Weight with something heavy; let sit 20 to 30 minutes. Then cut tofu on a 1 inch cubes. Combine butter and garlic in a medium skillet. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown. Add mushrooms and saute 3 to 4 minutes, turning until lightly browned.  Season to taste. Transfer tofu into a skillet with a mushrooms and cook all together for about 4 more minutes. Add blanched spinach and cook another 3-4 minutes, stirring occasionally. Make 4 wells in greens. Crack 1 egg into each well. Season with salt and chilli powder. Cook undisturbed  4 minutes. Remove from heat; let stand until whites are set but yolks are still runny, about 4 minutes.

I love crepes so much, that I decided to share one more good recipe. This time it’s a dessert.

Crepes with lemon curd

By voloshyna, April 2, 2013

• Total Time: 01h 10min
• Prep Time: 20 minutes
• Cook time: 50-60 minutes

Ingredients:

• For the curd: -
• whole egg - 1
• yolks - 3
• sugar - 3/4 cup
• lemon juice - 1/2 cup
• zest of 2 lemons -
• For the batter: -
• all purpose flour - 1 3/4 cup
• sugar - 1/2 cup
• melted unsalted butter - 2 oz
• eggs - 3
• salt - 1/2 tsp
• milk - 1 3/4 cups
• water - 3/4 cups
• confectioners sugar - for serving
• unsalted butter - 4 tbsp

Instructions:

To make a lemon curd whisk the egg, yolks and sugar in a medium saucepan. Add the lemon juice, zest and whisk until the mixture is smooth and uniform. Set the saucepan on the stove over medium heat, cook stirring constantly, until thick - 8-10 min. If you have a cooking thermometer - use it. Cook the cream until it reaches a temperature of 160 F, then immediately remove from heat and let cool slightly. Pour into a jar or bowl and leave for several hours in the refrigerator. When the cream is cool - it will be much thicker. Cook 18-20 crepes as described in my previous recipe, but without orange butter. Fill the crepes with the lemon curd, sprinkle with a confectioners sugar and serve.

Thin and light crepes are the famous French treat. Today I tried to make them a little bit different. In this recipe I used nice and tasty light beer for the batter, the beer creates this piquant savory taste that my guests just loved. As for the filing I could not find a better pair than mushrooms and smoked cheese. Try this recipe and tell me how do you like it!

Savory crepes filled with smocked cheese and mushrooms

By voloshyna, April 1, 2013

• Total Time: 01h 20min
• Prep Time: 40 + 60 for resting minutes
• Cook time: 40-50 minutes

Ingredients:

• For the batter: -
• all purpose flour, sifted - 1 1/2 cups
• salt - 1/2 tsp
• eggs - 2
• milk - 1 1/2 cups
• light beer or pale ale - 1 1/2 cups
• melted unsalted butter - 3 tbsp
• For the filling: -
• unsalted butter - 3 oz
• mushrooms, thinly sliced - 8 oz
• small yellow onion, finely chopped - 1
• all purpose flour - 1 tbsp
• heavy whipping cream - 1/2 cup
• smoked Gouda or other smoked cheese - 1 cup
• salt - to taste
• freshly ground black pepper - to taste

Instructions:

Sift the flour and the salt in a big bowl. Beat the eggs in a small bowl and add the milk. Combine the egg mixture with a flour and whisk until smooth. Thin the batter with as much beer, as necessary, add the melted butter. Allow the batter to rest for 30-40 minutes. If the batter thickens after resting, add a little bit of milk. Preheat medium skillet until really hot and fry your crepes, you will make around 10-12 (not too thin). To make the filing, melt 2 tablespoons of the butter in a pan, add the mushrooms and chopped onion, saute until tender. Add the flour, mix well and then pour the heavy cream. Bring to a boil and add grated cheese. Season to taste, remove from the heat. Preheat the oven to 350 F. Place the mushroom filing on each crepe and roll up the pancakes. Alight them tightly in a grease ovenproof dish. Put the remaining butter on top and cook in the oven for 15-20 minutes until golden brown.

My husband and I just love fresh omelette for breakfast. I tried a lot of different recipes and this is one of the bests! The main secret is not to overcook the omelette, it should be slightly brown outside and moisture inside. If you can’t achieve such balance, just keep practising =) I’m sure it wont take a lot of time!

Healthy smoked salmon omelette

By voloshyna, March 5, 2013

Ingredients:

• eggs - 2
• fat reduced milk - 5 tbsp
• salt - 1/4 tsp
• freshly ground black pepper - to taste
• finely chopped dill - 1 tbsp
• extra virgin olive oil -
• Philadelphia cream cheese - 1-2 tbsp
• blanched broccoli - 1/4 cup
• thinly sliced smoked salmon - 3-4 slices
• finely chopped green onion - 1 tbsp

Instructions:

In a small bowl whisk together eggs, milk, dill, salt and pepper. In a small skillet heat an olive oil, pour egg mixture. Cook until the omelette has lightly cooked through but is still soft and creamy in the centre, turn the omelette on the other side. Cook for 20-30 seconds and transfer on a warm plate. Spread the Philadelphia cream cheese, add broccoli, salmon and fold your omelette in half. Sprinkle with green onion.

Easy and delicious recipe for breakfast or brunch!

Eggs baked in a bun

By voloshyna, February 27, 2013

Ingredients:

• sourdough sandwich roll - 1
• shredded mozzarella - 2 tbsp
• eggs - 2
• broccoli florets - 1/4 cup
• salt - 1/4 tsp
• freshly ground black pepper - to taste
• chilli powder - 1/4 tsp
• freshly grated Parmesan - 1 tsp

Instructions:

Preheat oven to 350ºF. Slice off top of sandwich roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange roll on a baking sheet. Put shredded mozzarella and broccoli inside the roll and crack eggs on top. Season with salt and pepper. Sprinkle with Parmesan. Bake until eggs are set and bread is toasted, 20 to 25 minutes. Serve with a simple green salad.

This is the first homemade frittata in my life! Now I have one more super nice vegetarian breakfast recipe in my collection!

Ready in a half an hour.

Cheesy tomato frittata

By voloshyna, February 23, 2013

• Total Time: 23 minutes
• Prep Time: 10-15 minutes
• Cook time: 13-15 minutes

Ingredients:

• medium boiled potato - 1, roughly chopped
• olive oil - 2 tbsp
• small shallot - 1, finely chopped
• eggs - 4
• freshly grated Parmesan - 1/4 cup + more for serving
• graded Provolone - 1/4 cup
• grated Cheddar - 1/4 cup
• medium plum tomatoes - 2
• salt - to taste
• chili powder - to taste
• freshly ground black pepper - to taste
• chopped fresh dill - 2 tbsp

Instructions:

Preheat oven to 400 F. Heat oil in a large ovenproof skillet over medium-high heat. Fry potato and onion until golden brown. Lightly beat eggs in a medium bowl. Stir in cheeses and season with salt, chili powder and pepper. pour egg mixture into pan; arrange tomato slices on top of egg mixture. Bake in the oven for 13-15 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes. Sprinkle with fresh dill and grated Parmesan.