Sun-dried tomato Pesto Beef Bruschetta

I have a home at the same time were prepared my rye bread, pesto and roast beefand there was this insanely delicious recipe!

1. Rye dry bread in the toaster or in a skillet. While it’s hot, generously spread a piece of pesto.

2. Put sun-dried tomatoes, 3-4 pieces 1 sandwich. If the tomatoes are very large, it is better to cut, so it was there. Then a few pieces of roast beef, which I broke up for ease of eating.

3. Further optional, but very desirable to pour all of this mustard-honey sauce (recipe wrote here), balsamic cream, throw some capers and season with sea salt and freshly ground pepper. Mmmmmm

For those who do not eat meat, a great alternative to roast beef can be mozzarella cheese, and crackers will be absolutely beautiful, if it is a little pagelet in the oven to make the cheese baked.

This is a great dish for a party. Clocked pesto, baked a big piece of meat and you only need to assemble the sandwiches, and it is 2 minutes;)

Salad with quinoa, vegetables, mushrooms and cottage cheese

All of us sometimes too lazy/have no time to cook but want to eat right now and preferably useful. This dish is a tasty and convenient option. Like all without exception, even those who don’t like certain ingredients;)

This salad designer, it can put quite a diverse set of products, so I will describe rather than prescription, and technology and list of ingredients.


Binding: quinoa, sweet tasty tomatoes, ripe avocado, salad mix/spinach, lemon juice/balsamic vinegar, olive oil, sea salt, freshly ground pepper.

Optional: cream cheese/feta/goat cheese, any kind of mushrooms (I usually stir-fry them with the onions until it will turn brown), roasted vegetables (zucchini, eggplant, tomatoes, onions, bell peppers, broccoli, etc.), sun-dried tomatoes, garlic, herbs (especially parsley appropriate here), various nuts and seeds, herbs (Basil, Italian, thyme).


I often make blanks for this salad for a few days, then for 2 minutes to prepare it at any time.

Quinoa is best to cook a little less time (cooking time for each specific type of seeds look on the package), so she definitely kept the form for a few days. This is true more for white quinoa. Inarenou cereal I keep in the fridge up to 3 days. Can mix it with a small amount of vegetable oil, so it does not stick together.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Vegetables I usually bake a lot. They can always be used in such salads, as a garnish in sandwiches. Recipe baked vegetables wrote here.

Mushrooms also fry a whole pan, because they are also great for many dishes: for Breakfast from eggs, to sandwiches, to pizza, to pasta.


For 1 serving, I usually put half an avocado, a handful of salad mix/spinach, 5 cherry tomatoes, no more than 100g. prepared quinoa 1-2 tbsp mushrooms, cheese, roasted vegetables, greens, sun-dried tomatoes, lemon juice/balsamic. Salt/pepper/nuts/herbs to taste. Oil sometimes do not add if it is enough of roasted vegetables and mushrooms. Mix everything and eat.

And such food can be taken by wrapping the salad in a rice paper in spring rolls. Very happy with it!

Warm bruschetta with camembert, leeks and sun-dried tomatoes

1. 4 stalks of leeks cut off the dark green leaves and roots. The white part, wash, cut lengthwise and finely chopped. Fry until Golden in the frying oil (I melted butter) 1H.l. dry thyme or leaves from 2 sprigs of fresh thyme.

Leeks can replace so caramelized onionswould also be delicious.

2. 6 slices of dry bread in the toaster (I have unleavened rye-wheat with sunflower seeds and flax). If the bread is not pre-dried, it will soften the cheese. If you like soft bread, then this item is omitted.

3. On each slice of bread put the cheese Camembert or brie, top to distribute the onions in the oven at 180C until Browning the cheese, you can enable decide the grill. Get the sandwiches, spread on top of sun-dried tomatoes and drizzled with balsamic cream. The cream is optional.

Warm sun-dried tomato eggplant bruschetta with Mozzarella

The recipe is for about 4 bruschettas.

1. 1 large eggplant cut into rings about 1cm wide, bake at 180-200C on the grill until brown (you can season with salt/pepper/herbs and olive oil, but not necessarily, because the rest of the ingredients are quite fatty and spicy). Bake eggplant can be done in advance.

2. mozzarella can be used any (about 100-150g). If you use the one in brine, then pre-dry it on a paper towel.

3. 4 medium pieces of yeast-free bread (I have rye-wheat with Bran) dried in a toaster or in a frying pan, generously rub them with 1-2 cloves of garlic. While the bread is warm and crispy – it’s easy to do, in addition, the garlic will have time to undergo a little heat treatment, so it will not have a sharp smell. Then spread a layer of pesto sauce (recipe wrote here), spread the eggplant, top with mozzarella and bake under the grill for about 5 minutes at 180-200C until the cheese melts. this time, chop roughly about 8 sun-dried tomatoes and a couple of sprigs of fresh basil. As soon as the cheese melts, take out the sandwiches, spread the dried tomatoes on top, sprinkle with basil, Parmesan, a couple of drops of balsamic cream and Bon Appetit.

Tomato cheesecake

Basil cake, salted cream cheese, sun-dried tomato filling, a little arugula, balsamic, truffle oil, very tasty.

Recipe for a shape with a diameter of 25 cm:


Shortbread dough from wholemeal flour 200g (recipe here the proportions are exactly the same, only sesame do not need to put) + 2-3 stalks of basil + 5-7 large sun-dried tomatoes punch in a blender until a homogeneous consistency.

If you do not have a very powerful blender, then punch only basil and tomatoes in it and then add them to the dough, mix.

We distribute the dough on the bottom and a little on the sides of the detachable form, make chaotic punctures with a fork, put it in the oven preheated to 160C for 15-20 minutes. We take out and cool a little.

The basis.

700g curd cheese + 300g sour cream + 4 eggs dried tomatoes for layers and decorations (500-600g). Punch dried tomatoes in a blender (400-500g), except for those that will be used for decoration (100g). Knead the cheese, mix with sour cream, then add the eggs one at a time. Carefully knead the curd mass after adding each of the eggs.

Assembly of cheesecake.

Spread 1/2 chopped sun-dried tomatoes on the cake, then pour 1/2 of the cheese mass, then tomatoes again and finish with cheese. We send it to the oven for 50-60min at 160 C.

Be sure to read all the subtleties of baking cheesecakes here.


This is an important point, since this dish is not a traditional sweet dessert, but is a “cheese on bread”, so eating it as a piece of cake is not tasty at all!

I recommend serving cheesecake on any salad leaves under a dressing of olive oil and balsamic vinegar. Optionally, you can add avocado to the leaves. Spread a small piece of cheesecake on top, a little dried tomatoes (you can cut them for ease of eating), sprinkle with balsamic cream and truffle oil.

It turns out a masterpiece!

Below are photos of cheesecake according to a recipe that is slightly different from the basic one. The difference is that the curd mass I divided into two parts. In one I added 3st. L. tomato paste, and in the second – 1stl.L. with a slide of dry basil (it can be replaced with a couple of spoons of pesto). And dried tomatoes, on the contrary, did not spread in two layers, but made 1 thick layer on the cake.

I liked this option even more, it turned out a pleasant taste alternation: basil cake, then tomatoes, then basil cheese layer, then tomato layer.

Salad with tomatoes, Parmesan and nuts

One of my favorites because it’s simple and delicious.


Required ingredients: lettuce leaves, cherry tomatoes, pine nuts/sunflower seeds/pumpkin seeds, grated Parmesan, dressing (olive oil / sun-dried tomato oil + balsamic cream).

Optional ingredients: sun-dried tomatoes, avocado, Parma ham. Mix vegetables and Parma with dressing, sprinkle cheese and nuts/seeds on top.Important:

See that the oil in which the dried tomatoes are located is olive and extra virgin, and not rapeseed or any other cheap.

Seeds and nuts I like to use fried, but I always buy raw, because they are still washed, and the washed ones are still dried again, so it’s better to do the whole process yourself.

Salad with roast beef

Roast beef salad:

1. cook roast beef (recipe here):

2. dressing: 3 parts olive oil, 1 part Dijon mustard, 1 part honey, 1 part balsamic vinegar (can be replaced with lemon juice or wine vinegar), a little salt and pepper. Shake everything to the state of emulsion and try. There should be a sweet-sour sauce with a distant mustard tinge. I love this salad enough dressing (70-100 ml. per serving).

3. Wash, Dry and spread salad leaves on a plate (I like the mixture of arugula with chard), then throw fresh tomatoes, cream cheese/feta, sprinkle with ½ part of the dressing, then a layer of dried tomatoes, then thinly sliced meat, the remaining dressing, a little truffle oil. Finish with balsamic cream and capers.


If there are no ingredients – it does not matter, they can be omitted. But know – without them it will not be quite so.

I did not consider the exact proportions of the ingredients in the dish, but for 1 person approximately: a handful of greens, 1 small fresh tomato or 5 PCs.cherry tomatoes, 50 grams of cheese, 5-6 dried tomatoes, 150-200 gr of meat and a pinch of capers.

For beauty, I always leave a few pieces of meat and throw over the meat, already poured with sauce, (before the stage with capers), because meat with dressing does not look as aesthetically pleasing as without it;)

I do not know how cumbersome and florid the recipe sounds, but it is very simple and fast in fact. All Bon Appetit!

Best burgers ever

I’m not even sorry to reveal all the subtleties of this recipe, because I can not imagine who will bother so much))


Bake burger buns (recipe here), cut them lengthwise into 2 parts.

Caramelize onions (recipe here).

Cut fresh and dried tomatoes, pickled cucumbers, peel a couple of cloves of garlic.

Make bluchiz sauce (recipe here).

Cutlets can be made yourself, but I often use purchased marbled beef. They’re gorgeous. I’ve only seen them in Auchan. Not to be confused with Miratorg, there are cutlets just insignificant sinewy inedible meat-like cakes. And another good option is cutlets from the butcher shop, which are called “Royal”.

If I do it myself, then either I do not add anything to the minced meat at all, or for 500 g of ground beef I add 1 tsp.mustard + 1 tsp. Worcestershire sauce/or 2H.l. only sauce, a pinch of ground coriander, salt and black pepper.

If the cutlets are minced lamb, then be sure to put there ground cumin, coriander, a little ground cinnamon, cumin and chili pepper.

Optionally, you still need to make carmelized bacon. Optional, since you can do without it. I do not eat bacon, for me it is too fat, especially in combination with cheese and meat. But I will not hide from you that with “beer-candied bacon” the taste of the burger will be amazing. Once definitely worth a try;)

How to make bacon (ingredients are indicated in the amount needed to prepare 1 baking sheet):

1. Mix 100ml dark beer and 2 tbsp syrup (Jerusalem artichoke or MapleWe spread the pieces of bacon (8-10 PCs) at a distance from each other on a baking sheet with baking paper, otherwise you will be awesome to wash the caramel from it. Brush each bacon and send it for 3-6 minutes (time depends on the thickness of the piece and the oven) in the oven at 220C (if there is a grill mode, you can turn it on, but not necessarily, it will still caramelize). It is necessary that the pieces become slightly fried and reduced by one and a half times. We turn them over to the other side and repeat the process with spreading beer caramel, then fry until ready (5-10 minutes), the main thing is not to bring it to black, it is no longer tasty.

2. ready bacon spread on paper towels for no more than a couple of minutes. They will give up excess fat, cool down, Harden, but do not have time to stick to the towels;) After that, the bacon must be broken into pieces, convenient for eating.

Important 1. If you make several bacon pans, then each time you need to take a new layer of baking paper.

Important 2. If there is more beer with syrup than necessary, you can apply another layer of caramel during cooking.

Preparation process: Collecting a burger:

Heat the grill pan, dry the cut bun well on it (cut down), then rub both halves with garlic, then optionally you can grease the bottom bun hummus next, caramelized onions, cutlet (fry 6-8 minutes for medium roast, but everything depends on its size), bluchiz sauce, bacon, sun-dried tomatoes, fresh tomato round, cucumbers, top bun and Bon Appetit.

The amount of ingredients depends on your tastes. I put a lot of onions and cheese, and everything else – a little. The burger is served with a large portion of vegetable salad with a light dressing.


Experiment with the addition of fried zucchini and lettuce leaf: Other successful combinations:

  • After the blue cheese, instead of everything that is indicated in the basic recipe, put fried wild mushrooms with onions + arugula.
  • Or instead of blue cheese, put Camembert/Brie, then fried sweet chanterelles with onions, followed by spinach./corn with sour dressing.
  • Lamb cutlet. Down on a hummus bun, then grilled eggplant with garlic, then a cutlet, then curdled goat cheese and topped with pickled red sweet onion. You can also put a tomato and spinach.