This Salmon Wellington, aka salmon en croute, is filled with a zingy dille spinach filling, mixed through cream cheese, slathered on top of wild salmon fillets. And of course packaged in crunchy, flakey, buttery puff pastry. This is a great recipe to make a day ahead, just make the whole package, store it in the freezer and bake once you’re ready to serve! Recipe inspired by @feastingathome ——————–
puff pastry
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Continue ReadingBrie and Tomato Tarts with Honey & Thyme are a lovely little weekend lunch or snack made in a jiffy. Oozy, gooey cheese, charred tomatoes and sweet honey, what a combo! These tarts are ridiculously easy to throw together but taste like something far fancier. Buttery, flaky pastry forms the…
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Continue ReadingOozy, gooey, salty, sweet, crispy goodness. Oh my… This Baked Brie in Puff Pastry with Cranberry Compote is such a great little recipe. You can’t really call it a recipe, to be honest, but it certainly delivers! Is there anything more indulgent than warm, melty Brie wrapped in golden pastry?…
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Continue ReadingSpinach, Feta & Ricotta Rolls with Mint & Dill: All the best classic flavours rolled up into flavour bomb bites with a flakey, crispy coating, seasoned with sesame and nigella seeds. These golden parcels are packed with a rich, herby spinach, feta, and ricotta filling, creating the perfect balance of…
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Continue ReadingWhite Asparagus Pie with Warm Smoked Salmon, a twist on a classic. I love cooking white asparagus the classic way—boiled baby potatoes, parsley, ham, and plenty of melted butter. But sometimes, a little twist on tradition is just what you need! The base is golden, flaky puff pastry, baked until…
