Boursin Hash Brown Cupcakes


photo 4 I cannot remember where we were, but my husband ordered a Boursin Gratin. I am not usually a fan of potatoes but those were so fragrant that i had to try them. I was surprised by the taste. It had “un je ne sais quoi” that simply made me want to eat more. And it melted in my mouth…. It was so so good. Because I did not dare to ask the waiter what was the recipe, I tried to come up with mine. So here it is. My husband declares that they are out of this world. He is German, he knows his potatoes so i will believe him;-) I dare you to try.

Ingredients for 12 large cupcakes size:

  • 1 1/2 bag of frozen hash browns ( each bag being 30oz.)
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( I used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper

1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.photo 1 2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.

3. Then add the defrosted hash browns. Mix well.

4. Place this mixture into the opening of the large muffin pan that you would have placed on top of a medium perforated sheet. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.photo 2 5. And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.photo 3 6. Voila!!!photo 5

Bon Appetit and Happy Cooking!!!

Boursin Hash Brown Cupcakes

  • Servings: 6-12
  • Difficulty: easy
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photo 5 Ingredients for 12-15 large cupcakes or 25-30 mini size:

  • 1 1/2 bag of frozen hash browns ( each bag being 26 oz, or 737 gr. )
  • 1 1/2 cup of heavy cream
  • 1 1/2 box of Boursin Cheese ( French Cream Cheese flavored with herbs and garlic) Cheaper at Costco!!!
  • 1 1/2 tbsp of garlic salt ( i used Lawry’s Garlic Salt)
  • 1/8 tsp of pepper
  1. Defrost the hash brown by either placing the bags in your fridge overnight, or by placing the hashbrown in the large round mold, covering it with the octagonal silpat and microwaving it for 3 minutes.
  2. In a large bowl, mix the cream, the Boursin cheese, the garlic salt and the pepper.
  3. Then add the defrosted hash browns. Mix well.
  4. Place this mixture into the opening of the large muffin. ( It is great for portion control;-) You do not need to spray any oil in the Demarle Cookware, however you will need to, if using any other mold.
  5.  And cook for 30 minutes at 400 or until the potatoes are a golden brown. You may need to cook longer if you are using tin muffin pan. Also do not forget to spray them with oil.
  6. Voila!!!

Bon Appetit and Happy Cooking!!!

Sirloin Steak Topped with Boursin Cheese and Garlic Mashed Potatoes


photo 2

While prawns sounded amazing to me, you could bet that it was not anything my daughter and husband dreamt of eating. Knowing that they would not eat what I had planned for me, I planned to prepare a not so shabby dinner for them:

Quick garlic mashed potatoes, sirloin with melted Boursin and steamed dill green beans.

Ingredients for 3-4:

  • 6 potatoes
  • 2 cups of liquid, broth, milk, or cream
  • 1 tbsp of garlic, herb seasoning from Mrs. Dash
  • 1 tbsp of butter
  • 3 sirloin steaks
  • 3 tbsp of boursin Cheese at room temperature
  • salt and pepper
  1. Peel and cube 6 potatoes.
  2. Cook the potatoes as you would normally or place the potatoes into a large round mold with 1 tbsp of the garlic seasoning from Mrs. Dash, place the octogonal silpat on top of the round mold and cook the potatoes for 13-15 minutes in the microwave.
  3. Empty the potatoes into a large bowl, mash them.
  4. Microwave the liquid that you would be using ( cream, milk or broth).
  5. Pour the hot liquid over them while stirring. Season with salt and pepper if needed.
  6. Pour the potatoes back into the large round mold. Cover it with the octagonal silpat and cook for another 2 minutes to fluff up the potatoes.
  7. During that time, warm up 1 tbsp of butter in a large frying pan, and sauté the steaks when the butter is sizzling. Sprinkle salt and pepper. Cook for 2 minutes. Turn the steak and cook again for 2/3 minutes.
  8. When the steak is cooked to your liking, place it on individual plates, place a Tbsp. of Boursin cheese at room temperature on top the steak. Add the potatoes besides the steak, and the dill green beans and enjoy!

photo 3

They enjoyed it much more than they would have the  prawns;-)

Bon appetit and happy cooking!!!

Boursin Flacky Heart


photo 5

I had some phyllo dough left overs, and since I did not want to waste it I though I could use on Valentine’s Day to make some amuse-bouches or fingers foods to enjoy while dinner was being cooked.

Ingredients:

  • 1 puff pastry dough sheet or 2 if you want more
  • 1 boursin cheese ( you will only used about 1/3 of it)
  • 1 egg beaten up with 1/4 tsp of water.
  1. Turn the oven to 375.
  2. Place the dough onto a roulpat and roll the dough flat into about 1/8 of inch.photo
  3. With a shaper of your choice, cut the dough in the shape that you want. Today I used a heart cutter that I had bought at Walmart many moons ago.photo 1
  4. Spoon 1/4 tsp of boursin cheese and place it on each shape.photo 2
  5. Place the other dough on top of the boursin cheese.photo 1
  6. With a spoon, press the outside rim of each dough to close them up.
  7. Place them onto a silpat.
  8. Make the egg wash ( 1 egg mixed with 1/2 tsp of water), and brush each pastry with the egg wash.
  9. Cook them for 12 minutes at 375 or until they are golden and flaky.
  10. Sprinkle some paprika.photo 2
  11. Enjoy them while hot;-) Yum!!!

photo 3

Bon Appetit and Happy Cooking!!!

Boursin Potato au Gratin



Potato, potato, potato… Are you surprised to see those again in this blog;-) not really, right?! Well it is easy to fix potato, what gets hard is coming up with new ways to fix them… I guess you could say that i could use and resuse and overuse one or two recipe, but it would be boring… where would be the fun of cooking? I thought this recipe in one of the Demarle Cookbook. It sounded good, so here it is… Now I will warm you, this recipe is very rich, so be advised!!!

Ingredients: 1 1/2 large potatoes per person, 1 1/2 cup of heavy cream, 1 pack of boursin cheese, coarsely ground black pepper, salt to taste.

Slice the potatoes very thinly. Place them in the large round mold and cover the mold with the octogonal silpat. Microwave on high for 5 minutes. Once the potatoes have cooked. Prepare the gratin. In a large bowl, stir the heavy cream and the boursin cheese until it is well mixed. Place 1/3 of the potatoes in the same large round mold, empty 1/3 of the heavy cream boursin mixture, place another 1/3 of potatoes and repeat the process until you have used all the potatoes and all the boursin mixture. Top the potatoes with 1/2 cup of toasted bread crumbs. Bake in an already warm at 375 oven for 30 minutes. YUM!!!

My family loved it… the best part.. it is was easy to clean up:-) no more cheese stuck on the rims of my dish…

Bon Appetit and Happy Cooking!!!

Roasted Tomato Soup with Boursin Cheese


Last time I went to the Farmer’s market, I purchased several pounds of tomatoes, and they were yummy!!!! But after a while, I really got tired of my tomato sandwiches,  and my tomato salads so I thought of fixing a soup. It is so light and refreshing, and can be eaten cold or warm which is much appreciative in this heat! Tomato soups are really easy to fix because they don’t require much ingredients. Tomatoes have so much aroma as they are, that the soup necessitates very few other ingredients.

Ingredients: 2 lbs of tomatoes, 1 medium sized onion chopped, 2 cups of chicken broth, 2 tsp of fresh thyme, boursin cheese, 1/2 tsp of salt, 1 Tbsp  of sugar,  pepper to taste, and olive oil.

Turn your oven to 450. Slice the tomatoes in half, and lay them flat cut side down. Drizzle olive oil over them and cook in oven for 10 minutes. When cooked, slide the top of the tomatoes and remove the skin. Set aside. In a large saucepan, place 1 tbsp of olive oil and sautee the onions until golden and soft. Add the chopped thyme, the tomatoes, 1/2 tsp of salt, 1 tbsp of sugar, and the broth. Bring the soup to boil. Reduce the temperature and let the soup simmer for 5-8 minutes. Place the soup in a blender and puree it. Serve the soup in individuals bowls, add 2 tbsp of crumbled garlic and parsley boursin cheese, and savour;-)

Bon Appetit and Happy Cooking!!!