Salmon en Croute

Ingredients:

- 2 salmon fillets (a little bit over 1 lb)

- 1 lemon, zest and juice

- 2 tbsp chopped fresh dill

- 1 small zucchini, cut lengthwise into 4 strips

- 2/3 cup sour cream

- salt and pepper to taste

- 1/2 lb (1 sheet) puff pastry

Heat the oven to 450F. Cut the zucchini into three or four strips lengthwise, then cut the strips into four strips lengthwise. Juice 1/2 lemon and soak the zucchini strips in it for 10 to 15 minutes.

Börek - Ground Meat and Leek-Filled Pastry

For the pastry, I used 3 sheets of yufka. The filling consisted of:

- 1 lb leeks

- 1 medium yellow onion

- 1 lb ground meat

- 1 tsp sweet paprika

- 1/2 bunch parsley

- salt and pepper to taste

Spinach-Cheese Swirls

For this quick snack we need:

- 1 sheet puff pastry, thawed at room temperature (about 40 min)

- 1 egg, lightly beaten with 1 tablespoon of water

- 1/2 cup grated Muenster cheese (or any other cheese you like)

- 1/4 cup grated Parmesan cheese

- 1 10-oz pack frozen spinach, thawed and well drained

- 1 spring onion, finely chopped

First heat the oven at 400F.

Mix the grated cheese with the chopped scallion

Asparagus, Corn and Bacon Quiche

I haven't posted anything in a week, I know, but work is taking up all of my time. I'll try to redeem myself with this very tasty and quick quiche, for which you'll need:

- 1 lb asparagus, woody ends trimmed

- 4 oz bacon, finely sliced (optional)

- 1 medium onion, finely chopped

- 1/2 cup frozen corn, thawed

- one handful of sun-dried tomatoes, sliced (optional)

- 2 eggs

- 1 1/2 cups heavy cream

- 2 oz grated Parmesan cheese

- salt and pepper to taste

- 1 sheet puff pastry, thawed and rolled out for a 10-inch tart form

First and foremost, fry the bacon in a non-stick pan. When it's done, take out the bacon on a plate, leaving the fat in the pan, because the asparagus will go in there immediately

Roasted Tomatoes, Basil and Parmesan Quiche

I got this idea from a discussion with Gringarl regarding the price of cherry tomatoes :D. Now, instead of making a normal quiche/tart dough, I used a sheet of puff pastry, rolled out for a 10-inch tart form and baked it blind for 10 minutes after preheating the oven at 400F/200 C.

I added:

• 300g cherry tomatoes
• a drizzle olive oil
• 50g Parmesan, grated
• 2 eggs
• 300 ml heavy cream
• handful frozen basil leaves, finely chopped