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Gastronomical ramblings

The smoked salmon tart


A little while ago, I had posted up a salmon puff pastry recipe that was not only easy to prep but also super delish! J recently found himself craving the taste of it again, so I decided to remake the recipe but in a tart form. Same same but different.

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The Salmon Puff

It has finally happened… I have jumped on the salmon bandwagon. I guess it was bound to happen eventually with the amount of sashimi ‘forced’ down my throat thanks to their presence in many Japanese banquet menus. The final part of my transformation into a ‘salmon-lover’ was complete when I bought some smoked salmon to cook with… BY CHOICE! Below is the recipe for a salmon entree item that was very easy to whip up, requiring ONLY FOUR INGREDIENTS!



1 sheet puff pastry, thawed

100g sliced smoked salmon

1/3 - 1/2 cup sour cream

2 sprigs of dill, plus one extra to garnish, chopped


1. Cut the thawed puff pastry sheet into four squares and pleat the sides to form the edge of the pie. 

2. Cook the pastry according to the directions listed on the package. 


3. In a bowl, combine the chopped dill with the sour cream. 


4. Once the pastry bases are cooked, allow to cool for at least 5 minutes before placing the slices of smoked salmon on top. 


5. Add a dollop of the dill+sour cream, and garnish with some chopped dill. 


The cherry tomato, bocconcini & basil tart

The good thing about puff pastry is the ease and minimal amount of time it requires to prepare (provided you don’t make it from scratch). This is especially great considering how often I get cravings for it! The following is an easy-to-prep recipe that’s perfect as an appetiser or main dish. 


Ingredients (for two servings)

1 sheet frozen puff pastry, thawed

4 tablespoons tomato paste

2 teaspoon dried herbs

150g cherry tomatoes

4 pieces of bocconcini

basil leaves, to serve


Cut the puff pastry sheet into halves (or 9 squares for the appetiser version). Preheat the oven and cook the pastry as directed. Cook the pastry until slightly golden brown and then take them out of the oven. Use a fork to pierce/press down the pastry. 



Cut the cherry tomatoes into halves (quarters for the appetiser version). Cut the bocconcini into slices. 


Spread the tomato paste onto the puff pastry and sprinkle with dried herbs. Scatter the cheese and tomato over the pastry. Bake for approximately 5-10 minutes at 200 C or until the bocconcini is melted.  


Scatter the basil leaves (chopped basil leaves for appetiser version) over the top and serve whilst hot. 


Cooking adventure - puff, meatballs and crepes

The Entree.

Making the pastry puff pizza. Herbed sauce, olives, capsicum and still to add, the salami and cheese.

The finished product. Very basic but tasty! 

The Main.

On the fry pan. Sizzle, sizzle, pop.

The mushrooms.

The meatballs, post sauce addition and the pasta. 

The finish product. Mmmm. Meatballs are good, providing you don’t have a run the next morning!

On another note, susper sure has some funky-looking bowls. 

The Dessert.

Pamoola decided to make us crepes. Nommm.

The strawberries. Big and fresh. At least the ones on top anyway. We found some odd-looking ones underneath and hidden from view.

The crepe. 

The assembly process. Strawberries and peaches. 

Almost there…

And done! Check out the strawberry garnish!