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What is not to love when two great ingredients come together as here where the smoked salmon blends amazing into the puff pastry. A fancier looking snack as bought pre-made puff pastry snacks in my opinion and it’s so fast and easy to make that anyone can surprise his guests with these homemade salmon rolls. A great treat for all fish and seafood lovers! I love the taste of smoked and salty together with puff pastry but for those who find this to strong you can perfectly make these rolls using thin sliced fresh salmon as well. Hope you guys try this one out on your next home party and let us know how it went. Ingredients 1 puff pastry prepacked 200 gr smoked salmon (200 gr for every 25cm by 25cm puff pastry=25rolls) Equipment 1 cutting board Oven tray with baking paper Oven Preparation 1. Pre-heat the oven to 200 ºC. 2. Roll open the puff pastry and start covering 80% of the pastry with the smoked salmon from one side working to the other one. TIP: do not leave spaces in between uncovered for nice equal rolls. TIP: leave the least 5 cm pastry uncovered. 3. Put a bit of water on the 5cm of pastry that was left uncovered using a brush or simply with your fingers. 4. Next step is to roll up the pastry starting with the in salmon covered side. TIP: make a firm roll but do not squeeze the pastry 5. Then take a sharp knife and cut rounds (0,7 to 1cm wide) of your roll, making a forward and backwards movement while cutting and don’t push the knife down so you get nice round shaped rolls. 6. Put these rolls on your baking tray leaving 2,5 cm space between each one as they will grow while baking. 7. Put in oven for about 12-15 minutes until golden brown. 8. Cool down for 5 minutes and they are ready to serve. TIP: For the lovers you can put a small bowl aside with sour cream or cream cheese to dip! TIP: those who prefer a less strong taste or don’t like smoked products you can replace the smoked salmon by thin sliced fresh salmon as well! Keep healthy, keep safe but most of all keep up the cooking! Enjoy! #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #homecooked #snacks #baking #snacks #appetizer #starters #puffpastry #pastry #salmon #seafood #fish

In 1932 Jan Boone made a cookie out of all natural ingredients that conquered the world, he named this Lotus speculoos, after the flower who represents purity. These days known as Lotus Biscoff this amazing cookie that goes amazingly with a good cup of coffee can also be used in many recipes. This tiramisu alike dessert presented today is based on mascarpone, flavored with orange and Cointreau (triple sec). The structure of the smooth mascarpone with the soft speculoos inside and the crunchy crumble on top is a real delight. Hope you’ll try this one out…promise it’s worth it! Ingredients 250 gr mascarpone 1 egg white 1 yolk 2 tbsp sugar 1 Orange 1 Pack of Speculoos (lotus biscoff) 30 ml Cointreau 100 ml Heavy Cream 40% Equipment 2 Bowls 1 Whisk or Electrical Beater 1 Medium Size Glass Form Preparation 1. Put the egg white in a bowl, add one spoon of sugar and whip until you have a firm mousse. 2. Put the egg yolk in a bowl with 1 spoon of sugar and beat until it turns light yellow/white, add mascarpone and whip so it gets some air inside to make it lighter. 3. Add 1/8 cup of orange juice and keep whipping 4. Put the two bowls together and mix gently with a spoon. 5. Whip the cream with sugar and fold gently into the mascarpone. 6. Squeeze the orange juice into a bowl, add the Cointreau and mix. 7. Crush half of the Speculoos pack, mix half of the crushed part into the mascarpone mix and keep the other crushed speculoos aside. 8. Now put in a glass a bit of the mascarpone. 9. Take a speculoos and hold it for a second in the orange-cointreau mix and put on top of the mascarpone in the glass. Repeat this to make layers, each time using 1 cm of mascarpone between the speculoos. 10. Refrigerate for at least three hours before eating it. 11. Just before serving top it with the rest of the crumbled Speculoos (plenty) for a crunchy bite. #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #cheese #homecooked #cointreau #speculoos #mascarpone #tiramisu #orange #lotusbiscoff #lotusbiscoffus #lotus #desserts

As I love potato salad today, I would like to share with you guys how I make mine at home. It’s rather simple but for me the important ingredient is the potato itself and I want to put the natural potato flavor in front rather than adding too strong flavors which would put the potato flavor to the background. Even they sell so many types and brands of pre-made potato salad in supermarkets, not one comes close to the taste of a fresh home made one. The things that are important for a good result are: Peel after cooking Cook 20% of the potato a bit longer to have 2 different structures. Give it some time for the flavors to mix before serving. Hope you guys will try this one out and give us a comment on how it went. Ingredients (2 Persons) 500 gr waxy potatoes 5 tbsp mayo 4 tbsp chopped curly parsley 4 tbsp chopped chives 3 tbsp chopped pickled cucumber Salt and pepper Equipment 1 cutting board 1 pot (to cook) 1 bowl Preparation 1. First step is cooking the potatoes, don’t peel them before cooking because we will lose too much flavor. Use waxy potatoes, they have less starch and are better to make a potato salad. TIP: Recommendation is to cook 80% of the potato until they are just done so they dice without breaking too much and 20% I leave cooking for 3 more minutes, so they become like a smooth puree around the potato cubes. 2. Meanwhile chop the parsley, chives, and pickled cucumber. TIP: Use curly parsley and no regular parsley, the difference in taste is huge. 3. Next, peel the potatoes and cut them in cubes, size however you prefer them. 4. Put the diced potatoes in a bowl. 5. Add the mayo and the chopped curly parsley, chives, pickled cucumber, salt, and pepper and give this all a good mix. I prefer doing it when my potatoes are still a bit warm, meaning around 30 degrees so the herbs give more taste to the salad. 6. Leave the whole mixture to cool down in the fridge for some hours. TIP: Making the salad a few hours or even a day in advance will improve the taste, but when making it in advance the potatoes will absorb the mayo a bit more and look dry, so often I advice to put an extra tbsp of mayo and mix it up again just before serving. 7. Enjoy! #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #pickled #potatosalad #sidedish #saltandpepper #cucumber #salad #parsley #mayo #salads #chives #potato #vegetarian

It’s sad on the one hand summer has passed and winter is coming but food wise I remember my grandma making this awesome thick soups and puff pastry dishes this time a year. For sure my love for food and fresh ingredients was born being around this awesome lady my grandma was. And what is more comforting in Autumn than this nice cheesy puff pastry with walnut bacon and goat cheese to cheer oneself up on a cold and grey day. Topped with some sweet pears and honey makes this an awesome and easy lunch or dinner treat. Ingredients 1 puff pastry prepacked 100 gr cream cheese 100 gr ricotta 1 pear 30 gr walnut 30 gr bacon cubes 100 gr goat cheese 1 tbsp honey 1 tbsp olive oil Alfalfa Equipment 1 oven tray 1 grill pan Oven paper 1 bowl Brush Preparation 1. Pre-heat the oven to 180 degrees. 2. Peel the pear, cut in half, and laminate each of the halves. 3. Put the pear slices in a plate and with a brush spread the olive oil mixed with the honey (if no brush, use your fingers) 4. Put the grill pan on high fire and once hot, put the pear slices 2 minutes per side. 5. Put the pears aside. 6. Put a sheet of oven paper on top of the oven tray. 7. Open the puff pastry and extend the roll on the tray on top of oven paper. 8. Mix the cream cheeses and the ricotta in the bowl and extend the mix on top of the pastry keeping 1,5 cm from the border. 9. Place the pear slices on top, then the walnuts crushed, the bacon cubes and the goat cheese cut in small pieces. 10. Put in the oven for 15 to 20 min (until nice golden color). 11. Put some alfalfa on top before serving to give a fresh taste. 12. Enjoy! #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #cheese #goatcheese #puffpastry #bacon #ricotta #cramcheese #walnut #honey #oliveoil #pear #oven

This stir fry rice dish is perfect on a day you don’t want to make choices so you simply add beef, chicken and pork. This may not be the most healthy version of a stir fry but it’s so tasty, the touch of sesame oil, some nice bell pepper dices and carrots mixed with the different meat flavors blend really well together. Powerful dish that I love after a hard day of work or to bury a Sunday hangover. Hope you guys enjoy! Ingredients 150 gr Pork fillet 150 gr Steak 150 gr chicken 1 Red Paprika 2 carrot s 1 onion 250 gr Rice Sesame oil Sunflower oil 1/2 tsp Smoked Sweet Paprika Powder 1/2 tsp Cumin 1/2 tsp Pili Pili (chili flakes) Equipment 1 Cooking Pot 1 Wok Preparation 1. Slice and dice all ingredients above. 2. Put the cooking pot on the stove and heat water in a kettle to work faster. 3. Put the hot water in the pot and cook your rice. TIP: Nowadays there are many options of pre-cooked rice, rice ready to boil, etc. that can be use if preferred, in such a case use the cooking instructions in the rice package, not that I’m lazy but it always helps for practicality). 4. Once the rice is ready, put the wok on the stove and heat some sunflower oil. 5. Add the onion and the carrots and stir fry for a minute, then add the beef, chicken and pork, stir fry again for a minute. 6. Add the paprika, season with a little sesame oil, pepper, salt, smoked sweet paprika powder, pili pili and a little bit of cumin. 7. Stir for about 10 minutes, until your meat is done. TIP:Please keep in mind that the cooking time may vary depending on the meat cube sizes. 8. Once the meat is cooked, put the rice in the wok and stir for about 2-3 minutes. TIP:For those who love veggies you can always add diced veggies during the meet cooking process according to preparation time each veggie type needs, some ideas that match the recipe are zucchini, broccoli and cabbage. 9. Your dish is ready to be served #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #rice #onepanmeal #friedrice #asian #stirfry #pork #chicken #beef #bellpepper #garlic #sesameoil

Who doesn’t love feta cheese, this Greek treat is great in salads, you can grill it and another way as we are doing today is to fry it. It’s a different way to make appetizers or serve it as a starter, beloved by most and it’s vegan as well. This tasty recipe is super easy and fast, just need one beaten egg, some flour, breadcrumbs or panko and oil to fry. Serve it with some lime or lemon, crackers, or some crispy bread. Ingredients (2 Persons) 1/2 cup flour 200 gr feta cheese 1 cup breadcrumbs or panko 1 egg Sunflower oil (to fry) 1 lemon Some crackers or bread Equipment 1 cutting board 1 pot (to fry) 3 bowls Preparation 1. Put the egg in a bowl and stir with a fork. 2. Put the flour and the breadcrumbs in two different bowls. 3. Cut the feta cheese in 4 equal squares if used as a starter or for appetizers into smaller squares. 4. Put the feta through the flour, then into the egg and as last step into the breadcrumbs. Push a bit so the breadcrumbs really cover the feta on all sides. 5. Heat up the oil to around 170 degrees and fry for about 4 minutes. 6. Serve with lemon or lime, some crackers or bread as you prefer. 7. Enjoy! #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #cheese #feta #fetacheese #greek #appetizer #starters #lemon #crackers #fried #vegan #vegetarian

How to cook rice is for some still a mystery, today I want to share with you the basic way I cook my rice. It’s fast, easy and always comes to a good end. The cooking time can differ a little depending on the kind of rice you are using but the technique stays the same. Adding more flavors with garlic or herbs are always possible depending on how you want to use the rice after cooking. Ingredients (2 Persons) 1 cup rice 2 cups water 1 tsp salt Equipment 1 sieve 1 pot Preparation 1. Put the rice in a sieve and rinse under cold water. 2. Put the water and rice in a pot and cover. 3. Put it on high fire till the water starts boiling and then turn the fire as low as possible. 4. Keep the rice covered on low fire for about 15 minutes, checking every 5 minutes. 5. Take a look and if needed depending on the rice you bought give it some more minutes. 6. The rice is done when all water is absorbed. 7. Serve immediately or cool down to use in a stir fry later. 8. Enjoy! #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #rice #basmati #friedrice #asian #howto #basics #ricemeals #indian #homecooked

Simple fast and tasty salad with only a few ingredients as we only need some puff pastry, walnuts, feta, rocket salad, figs and a drop of honey for this delicious lunch or starter. Perfect heartwarming Autumn salad for the first cold days of the year. Ingredients (2 Persons) 200 gr feta cheese 2 tbsp olive oil 2 tbsp honey 1 square puff pastry (30 cm on 20 cm) Some cherry tomatoes 40 gr walnuts 100 gr arugula salad Equipment 1 Cutting Board 1 Knife 1 Oven tray with baking paper or silicon Oven Preparation 1. Cut the feta cheese in half. 2. Cut the puff pastry according to the size of your feta, make sure you make it 1 cm wider as the cheese. 3. Make small holes in the middle of the pastry so it doesn’t come up as much as the sides. 4. Make the sides a little wet and put a second 1 cm strip of puff pastry on the sides. 5. Bake in a pre-heated oven for about 5-7 minutes minutes. 6. Put the feta cheese in the middle of the puff pastry and bake further for about 9-10 minutes. 7. Wash your arugula salad and put in a bowl or on a plate, garnish with some walnuts and cherry tomatoes on the sides (leave room for your pastry) 8. Pour a little olive oil over the salad. 9. If the pastry is done, take out of the oven and place in the middle of the salad. 10. Put the figs on top. 11. Garnish with some more walnuts on top and drop here and there some honey stripes over the whole dish. 12. Enjoy! #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #figs #feta #fetacheese #honey #walnut #oliveoil #rocketsalad #puffpastry #homecooked #salads #lunch

Ingredients (2 Persons) 1 sea bream 1 red onion 1 white onion 2 lemon 10 parsley leaves 4 tbsp olive oil Sea salt Pepper Equipment 1 oven tray 1 oven Preparation 1. Pre-heat the oven to 200 ºC 2. Put some oil on the oven tray bottom. 3. Place on the bottom a layer of lemon, red onion, white onion, and parsley, one fancy way to do it is to place a row of lemon slices, then a row of red onion, followed by another row of lemon slices, followed by a row of white onions slices, repeat until the bottom is fully covered and then put some parsley on top. 4. Take the sea bream, clean it and fill it with some lemon, onion and parsley and put on top of the nice onion and lemon slices bed. 5. Season with sea salt and pepper. 6. Put some thin lemon slices and parsley on top of the sea bream. 7. Pour some olive oil over the fish. 8. Put the fish in the pre-heated oven (time should be around 25 minutes for each 600 gr of sea bream). 9. Ready to serve. #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #herbs #seafood #onion #oven #ovendish #fishfood #fishrecipe #fishrecipes #seabream #parsley

Pancakes, who doesn't love them...sweet fluffy and everyone chooses his own favourite topping...as a yummy breakfast, a afternoon snack or a treat on sunday noon brunch. These fast and easy sweets are festive wherever they show up. Ingredients (4 Persons) 2 cups regular flour 2 cups milk 4 tbsp sugar 4 tsp baking powder 1 tsp salt 2 eggs 4 tbsp sunflower oil Vanilla extract Equipment 1 nonstick pan 1 large bowl Preparation 1. Pass the flour through a sieve and mix with the salt, sugar and baking powder. 2. Mix the eggs, the oil, the milk and the vanilla extract. 3. Now mix the dry ingredients into the milk/eggs. 4. Heat your pan at a medium heat source, too high will burn your pancakes. 5. Put some sunflower oil in the pan or take a paper towel to put some oil on the bottom of the pan. 6. Put in your pancake mix slowly making a circle so the dough spreads out nice and round. 7. It should be around half a centimetre thick. 8. When you see the batter dry up and form a lot of small bubbles, it’s time to flip them. 9. Bake for 1 more minute. 10. Stack them up (you can keep them warm in the oven while baking). 11. Put your favorite topping and enjoy! #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers #buzzfeedfood #pancakes #pancakessunday #pancakestack #pancakeslover #pancakesday

Ingredients 400 gr Fresh Pasta 400 gr Marlin Chives Parsley 1 Red Onion 1 clove Garlic ½ Sweet Red Pepper Salt& Pepper 2 tbsp Olive Oil Optional: green and yellow Zucchini cubes Equipment 1 Cooking Pot 1 Cooking Pan 1 Grill Pan Preparation 1. Put a cooking pot on the stove with salt (20 gr/liter) and heat it up. 2. Chop all the herbs and garlic and mix them together with some salt and fresh ground pepper. 3. Put some oil in a pan and heat the chopped red onion and sweet red pepper while stirring, cook for a minute. TIP: If you choose to add zucchini cubes now is the moment. 4. Put the fire low and add the herb mix and some extra olive oil. 5. Heat up a grill pan. 6. Put your fresh pasta in the water that by now should be boiling. 7. While pasta is cooking, season the marlin with pepper and slightly some salt. 8. Put the marlin on the grill and grill shortly on both sides (3x3 minutes). 9. Get the pasta out of the water after 4-5 minutes and add to the mix of herbs and oil, mix them while still on a low fire. 10. Serve some pasta on a plate, put the grilled marlin on top and season with some sea-salt TIP: Finish your garnishing with some tomato or sun-dried tomato cubes on top of the marlin. #chef #cooking #tasty #fast #foodporn #foodie #homecooking #instafood #foodgram #fastrecipe #maincourse #fastandtasty #foodblogger #foodstagram #foodblogfeed #instafoodie #foodphotography #foodies #foodbloggers

This take on of the Classic Italian Carpaccio is super easy but extremely tasty. Lovely dish to serve on hot summer days when you have a craving four some nice grilled meat but don't want to be seated  above a sizzling hot plate! Here served with a fresh home made pesto and sun-dried tomatoes, some arugula and Parmesan cheese. Hope you will try it out and please let us know how it was Ingredients (2 Persons) 500 gr Steaks 80 gr Arugula 10 Sun-dried Tomatoes 50 gr Parmesan Flakes 4 tbsp Fresh Pesto or Truffle Oil 3 tbsp roasted Pine Seeds Equipment 1 Cutting Board 1 Knife 1 Grill Pan or BBQ Preparation 1. First wash the arugula salad and put back into the fridge. TIP: If you wash the arugula and put away cold it will get a nice fresh crunchy structure. 2. Grill your steaks. TIP: For this dish cook them rare or maximum medium rare. 3. Let the steaks rest for about 5 min in some half-closed aluminium foil. 4. Slice the steaks about half a centimetre thick and put them on a pre-heated plate. 5. Season with some fresh ground pepper, salt or sea-salt. 6. Sprinkle with some olive oil and drop some stripes of your homemade pesto. TIP: As an alternative for pesto use some white truffle oil, same dish, totally different taste. 7. Garnish on top with the rucola, the sundried tomatoes, parmesan flakes and roasted pine seeds. 8. Serve with bread or French fries. #grill #grilled #carpaccio #rucola #sundriedtomato #pesto #oliveoil #homecooking #foodporn #food #tomatoes #olives #redonion #cooking #tasty #fastandtasty #foodies #buzzfeeedfood #instafood #steak #beef #grilledbeef #meat #meatlovers #italian #italiancooking #parmesan #parmesancheese #foodiesofinstagram