Salmon Cream

Very simple and divinely delicious creamy dinner. It's even more delicious spread on natural toast or with a toasted butter garlic baguette. we can prepare the salmon ourselves, fried in a pan, but I'm a fan of simplicity and I bought the salmon flakes ready. 

Ingredients: 200g Salmon Flakes, 160g Soured Cream, 2tbsp Nature Soft Cheese, Chive - to taste.

I can actually skip the recipe, because it is so simple that even those who have no cooking skills can prepare it. And really, because you don't have to cook, unless you consider baking a baguette as such. Because we can also buy the baguette with butter in the store, right?  So...Mix the soured cream, lemon zest and finely chopped chives in a bowl, add the salmon flakes, season with salt and ground pepper and mix thoroughly. Put it in the fridge for half an hour before consumption so that the flavors can combine. Baking the baguette is also really simple.  I won't even write the amount, because everyone can add everything according to their taste. Mix the butter at room temperature with the grated garlic and finely chopped parsley and season with salt and pepper. Then spread it on the sliced baguette and bake it in a preheated oven  (180C/ fan )until golden brown.

Cinnamon Palm Leaves

I also made a sweet version of the Chili Bacon Palm Leaf.  It is also very simple and very taste. A little sweetness when we crave some sweetness. Sugary, cinnamony and crunchy snack after the sunday roast.

Ingredients: 1pcs Puff Pastry, 80 - 90g Granulated Sugar, 20g Butter, 2tsp Ground Cinnamon, 1pcs Egg Yolk.

Sprinkle the work surface thoroughly with granulated sugar. I did this by sprinkling a piece of baking paper the size of puff pastry with sugar. spread the puff pastry over it and go over it with a rolling pin. We don't stretch it, we just stroke it carefully. This is necessary so that the sugar sticks to the puff pastry. When it's ready, spread it with melted butter. Mix the granulated sugar with the cinnamon and sprinkle it on the buttered puff pastry.  (We press it a little with our hands so that it sticks to the butter. ) Then roll it up equally from the bottom and top, then put it in the fridge for 10 - 15min. After it has cooled down a bit, cut it into 1cm thick pieces and place it on a baking tray lined with baking paper. Brush the top with the egg yolk, then bake in a preheated oven ( 200C/ no fan ) for 15 - 18min or until the sugar caramelizes. When it's ready and you take it out of the oven, it's still soft, but after it cools down, it will be crispy.