Heart-shaped Ice Cream

To please your significant other without having to spend the whole day cooking. Ice cream in the shape of a heart served with a cloud of whipping cream dusted with grated chocolate… this icy dessert will melt hearts!


Print Recipe
Heart-shaped Ice Cream
Choose your favorite sorbet or ice cream flavor (or your significant other's) and serve this dessert with whipping cream, chocolate and fruit.
Course Dessert
Prep Time 10 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 10 minutes
Passive Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Take the ice cream out of the freezer and leave it out for 5 minutes to make it softer. Put the ice cream in a heart shaped mold. Cover with plastic wrap and put it back in the freezer for around 45 minutes.
  2. Submerge the mold under hot water for a couple seconds (wipe the water off of the mold with a towel so that the serving plate does not get wet).
  3. Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
  4. Whip the heavy cream with the sugar until fluffy. Don't over beat.
  5. When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.

Fried Cabbage With Sausage

Fried cabbage with sausage is so simple but tasty, and the leftovers are tastier than it was the first day. When it comes to sausage, you can’t go wrong with this one. You can use any sausage you like: it can be Italian sausage, Polska kielbasa, smoked sausage, lamb, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.


Print Recipe


Fried cabbage with sausage

Course Main Dish

Prep Time 15 minutes
Cook Time 25 minutes

Servings
servings


Ingredients

Course Main Dish

Prep Time 15 minutes
Cook Time 25 minutes

Servings
servings


Ingredients


Instructions
  1. Cut the cabbage into thick slices.

  2. Dice onion into the small squares, shred the carrots.

  3. Slice the sausages.

  4. In a large skillet, heat the oil over medium heat. Add onion and cook until lightly brown.

  5. Add shredded carrots and continue cooking for couple more minutes, stirring constantly.

  6. Add cabbage and stir well.

  7. In a few minutes add sausage. Bury the sausages under the cabbage, to get the brown color.

  8. When the sausages are lightly brown, add salt and pepper, bay leaf, and some water (about 100 ml), mix well. Reduce heat to low, cover the skillet with lid and simmer for about 10 minutes. Mix every 2-3 minutes.

  9. Once cooked, add fresh herbs and serve.

Tuna pate with smoked salmon

Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.

Print Recipe
Tuna pate with smoked salmon
Course Appetizers
Prep Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Passive Time 6 hours
Servings
servings
Ingredients
Instructions
  1. In a bowl, combine together mascarpone cheese and tuna, mash it with fork.
  2. Add chopped dill and minced onion, salt and pepper.
  3. Add finely chopped smoked salmon and stir together.
  4. Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.
  5. Chill in the fridge for at least 6 hours.

Mini Pavlova

Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.

You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my  Cafe Gourmand.

Print Recipe
Mini Pavlova
I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Meringue
Cream
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Meringue
Cream
Instructions
Meringue
  1. Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.
  2. While beating on a medium speed, slowly add the confectioner's sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.
  3. Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.
  4. Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.
  5. Bake in center of oven until dry and crisp, about 1 1/2 hours.
  6. Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.
Filling
  1. With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don't overbeat the cream, or you will end up with butter.
  2. Spoon cream into piping bag.
  3. Right before serving, pipe frosting on the pavlovas and top with fresh berries.
  4. If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.
Recipe Notes

Pease don't waste your egg yolks, you can always make Creme brûlée.

 

Tomato And Tuna Quiche

This French open-faced pie with canned tuna, egg & cream filling seems completely simple, but it is so delicious. Don’t forget to add mustard to this Tomato Tuna Quiche, it will give a charm to it.

Print Recipe
Tomato and tuna quiche
I usually serve it with green salad. Aragula works the best.
Course Main Dish
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees F. Lay the puff pastry out on a baking sheet. Prick all over with a fork.
  2. Pop in the oven for 10-12 minutes or until the crust starts to turn light gold. Remove the pastry from the oven, pressing the center down with a fork, if it puffed up a bit.
  3. Meanwhile mix tuna and mayonnaise with fork. Season with salt and pepper.
  4. Spread the mustard across centre. (I use mustard "a l'ancienne).
  5. Spoon the tuna mix on top.
  6. Combine eggs with sour cream and mix together. Season with salt and pepper.
  7. Pour over tuna.
  8. Slice tomato and arrange them on top of your quiche. Sprinkle with cheese.
  9. Bake for 30 minutes or until quiche is golden brown.

King Cake (Galette de Rois)

This is a very popular French pie that celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine or “fève” into the center of the galette.  The person who receives the slice with the figurine is “King of the Day” and gets to wear a (paper) crown for the rest of the day.

Print Recipe
King Cake (Galette de Rois)
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
  2. Roll out one sheet of puff pastry. Poke holes with fork.
  3. Spread the almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine "fève" somewhere in the almond filling.
  4. Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
  5. Use a paring knife to create a design on top of your galette, then brush with beaten yolk. Poke 3-5 holes in the top, to allow steam to escape while baking.
  6. Place in the refrigerator for 1 hour.
  7. Preheat oven to 380 degrees F. Bake for 30-40 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).

Tuna Rice Salad

Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.

Print Recipe
Tuna Rice Salad
You can add english cucumber to this salad.
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Salads
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Instructions
  1. In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
  2. Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
  3. Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
  4. Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.

Buttery Quiche With Mushrooms

French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.

Print Recipe
Buttery quiche with mushrooms
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
  2. Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
  3. Evenly spoon the mushrooms mix on top.
  4. In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
  5. Place the cheese slices all over the pie. Sprinkle with nutmeg.
  6. Bake on the bottom rack for about 35 minutes, until golden.
  7. Garnish with herbs before serving.

Ham And Cheese Quiche

The Quiche is a French open faced pie. Amazing dish which can be served with tossed salad, roasted potatoes, bouillon ( broth ) or just by itself.

Print Recipe
Ham and cheese quiche
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees F.
  2. On parchment paper, roll puff pastry out to larger than the size of your baking dish circle. Transfer to a pie plate. Using a fork, prick the surface of the dough to keep it from puffing up.
  3. Cut ham into small cubes and spread on top of the dough.
  4. Sprinkle with shredded cheese.
  5. In a medium bowl, whisk together eggs, cream, salt and pepper. Pour evenly over the cheese layer.
  6. Bake for 30 minutes, or until the top is golden brown and a tooth pick comes clean.

Liquor 44

One orange, one liter of vodka or rum, 44 coffee beans, 44 pieces of sugar, and 44 days of infusion. A French alcohol drink that will enchant your guests. Consume with moderation!

Print Recipe
Liquor 44
Course Drinks
Prep Time 15 minutes
Passive Time 44 days
Servings
litre
Course Drinks
Prep Time 15 minutes
Passive Time 44 days
Servings
litre
Instructions
  1. Wash a jar with boiling water then dry it. Wash and dry the orange.
  2. With a knife, make 44 cuts in the orange and put a coffee bean in each hole.
  3. Put the orange in the jar and add the sugar.
  4. Add the vodka (or rum).
  5. Close the jar well, keep it in a cool and dark place for 44 days.
  6. Throw away the orange (sadly it is not good anymore). Filter the liquor and pour into a bottle.
Social media & sharing icons powered by UltimatelySocial