Fresh salmon souvlaki with parsley pesto

Easy, light and delicious salmon dish to enjoy this nutritious fish! It goes nicely with plain rice pilaf, steamed asparagus or a fresh green salad along with some rustic bread

Fake "mille-feuille" with tuile biscuits, chocolate cream and nuts

Easy and quick to prepare, good looking to impress but above all very tasty and light, this mille-feuille-minded dessert can become one of your favourite desserts to treat your guests!! In the simple chocolate cream, beside or instead of the nuts, you can add finely chopped strawberries or other seasonal fruits. They give a very refreshing flavour

Potted beef with carrots and mushrooms in creamy paprika sauce

Tender beef slowly cooked and a nicely spiced creamy sauce give you this delicious family dish to enjoy any day of the week! The original recipe is cooked in the oven but I found that it was not so suitable this way of cooking for the specific recipe. In the pot, where I cooked it after the first time, I think it's better at keeping the meat juicy and the creamy sauce more "lively"

Chicken and peppers pie with cheesy homemade pastry

A really delicious pie which you can enjoy as a snack, a light meal or even a main along with a rich green salad. The combination of the ingredients is one of the best, it is a seasonal recipe and the homemade pastry makes this pie really luscious. If you want, you can add in the filling some finely chopped parsley and 1 large grated carrot which both suit to the recipe very much!

Easy olives and capers paste

Easy and fast to make this paste, it can be used in many different ways and it is for all seasons! Useful as a dip or a spread for sandwiches, canapés etc, as a nice addition to various salads or even mixed in pasta dishes

Vols-au-vent stuffed with chicken and mushroom filling

Vols-au-vent, these small and cute hollow cases of puff pastry were such a big success in the 70's and 80's buffet tables and party dinners!! So much in fashion that there was no doubt everywhere you were invited you would find a platter full of them and every time with a different filling! Not sure if they are back in fashion as such, but I see that they are always welcomed when served as a first dish or as a nibble. In today's recipe we have a tasty filling with chicken and I'm sure that they won't disappoint your guests. You can either make your own vols-au-vent cases out of puff pastry or use store-bought ones