How do you transform a simple croissant into a delicious almond croissant? If you find that the croissants from your supermarket are not good enough or if you want to “revive” yesterday’s croissants, fill them with almond cream and put them in the oven. Here’s an easy way to enjoy almond croissants for breakfast at home.
- 4 croissants (not so fresh)
- 50 g softened butter
- 50 g sugar
- 1 egg
- 50 g almond flour
- 1/2 tsp liquid vanilla (or a little rum)
- A bit flaked almonds
- A bit icing sugar (optional)
- Preheat the oven to 190°C (400F).
- In a bowl, beat the softened butter and the sugar together, then beat in the egg.Stir in the almond powder. Add the vanilla (or rum) and set it aside.
- Cut the croissants lengthwise, without cutting them completely.
- Fill the croissants with the almond cream.
- Spread a little almond cream on the surface of the croissants.
- Finish by putting the flaked almonds on the top, so they will stick together.
- Place the croissants in the hot oven and let brown for 7-10 minutes.
- Let the croissants cool a little then sprinkle with icing sugar and serve.
Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally, I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. These mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.
Roasted Sweet Mini Peppers
- 600 g mini bell peppers
- Salt and freshly ground black pepper to taste
- some olive oil
- some green onion or any fresh herbs
- Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
- Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
The chickpea Salad with Feta Cheese is a very simple salad, composed of canned chickpeas and feta. The tomatoes and bell peppers are not necessary, but provide more flavor and vitamins, as well as a vibrant color.
Chickpea Salad with Feta Cheese
- 400 g (1 can) garbanzo beans drained
- 150 g feta cheese cubed
- 15 cherry tomatoes, or 2 medium tomatoes sliced
- 1 bell pepper cored and sliced
- 1/2 red onion cut into thin slices
- 1 clove garlic pressed
- Fresh or dried herbs (cilantro, chive, dill) chopped
- Salt and freshly ground black pepper
- 1 lemon (juice only)
- 3-4 Tbsp olive oil
- In a salad bowl, mix the chickpea, feta, tomatos, bell pepper, onion, garlic, and herbs.
- Season with salt and pepper. Drizzle with freshly pressed lemon juice and olive oil. Serve right away or keep it in the refrigerator.
Tabbouleh salad has been a fundamental part of Middle Eastern cuisine for many years. The main ingredients are bulgur, parsley, lemon juice and olive oil, the rest ingredients are fresh or marinated vegetables, olives, raisins and spices. This salad is very flexible, fell free to add more or less of any spices of your choice.
- 200 g couscous
- 200 ml boil water
- 1/4 tsp salt
- 4 tomatoes
- 1 english cucumber or 4 small ones
- 1 onion
- 1 bell pepper (any color) (I used 3 mini bell peppers)
- 1/4 bunch fresh parsley
- 1/4 bunch Fresh mint
- Salt and freshly ground black pepper
- Few drops tabasco sauce (optional)
- 1 large lemon
- 6 Tbsp olive oil
- In a medium saucepan, bring the water and 1/4 tsp of salt to a boil. Stir in the couscous, cover tightly with a lid and remove from heat, let steam for 5 minutes. Cool it down.
- Cut tomatoes into small pieces.
- Peel and cut cucumber into small cubes.
- Peel and thinly chop onion.
- Remove seeds from bell pepper and cut into small cubes.
- Finely chop fresh parsley and mint.
- Place the chopped vegetables, herbs and bulgur in a mixing bowl. Add Tabasco sauce. Drizzle with lemon juice and olive oil. Mix gently. Taste for seasoning and adjust with salt and pepper as needed.
- Transfer to a serving plater or serve it as a castle (using a ring)
- Or in a glass.
- Or as stuffed tomatoes.
This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.
- 4 tomatoes
- 1-2 cucumbers
- 1 bell pepper (any color)
- 1/2 red onion
- salt and pepper
- 1/4 tsp dry oregano leaves
- 100 g greek Kalamata olives pitted
- 100 g feta cheese
- 1/2 lemon
- 4 Tbsp olive oil
- Cut the tomatoes in quarters.
- Slice the cucumbers in half long ways (remove seeds if desired) and cut 1/4 inch slices, starting at one end, so that you end up with bunch of half moon shapes or the letter “C”.
- Remove the core and seeds from the bell pepper and cut into strips.
- Peel the onion and cut into perfectly thin slices.
- Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Season with salt, pepper and dry oregano. Mix.
- Top it with sliced feta cheese. Squeeze the lemon on salad and drizzle with olive oil.
- If you like to serve your Greek Salad in individual cups, you can cut the vegetables into small cubes.
I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.
Ice Cream Cake Iceberg
- 4 eggs
- 100 g granulated sugar (50 + 50)
- 1-2 Tbsp vanilla extract
- 300 ml sour cream
- 100 ml heavy whipping cream ( 35%)
- 1 pinch salt
- 300 g red berries (blueberry, huckleberry, boysenberry, raspberry…) fresh or frozen
- Some Fresh berries for garnish
- Separate egg yolks from egg whites. Whisk egg yolks with sugar (50 g).
- When the sugar is dissolved add vanilla extract and mix well.
- In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don’t over whip).
- Using a spatula, combine egg yolks with whipped cream together.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff.
- With a spatula, carefully combine egg whites with whipped cream.
- You should get a nice fluffy cream.
- Spread the cream evenly into a silicone pan or salad bowl.
- Cover with plastic wrap and refrigerate for 6 hours or overnight.
- Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
- Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
- Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
- Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.
Peaches, apricots, cherries, blackcurrants and pineapples with brandy are a great adult-only fruit dessert.
These brandied fruits can be enjoyed on their own or combined with another dessert. You can add nutmeg and cinnamon.
- 1 pineapple
- 500 g apricots (or peaches)
- 500 g sour cherries or black currants
- 250 g sugar
- 300 ml brandy (cognac)
- Peel the pineapple. Cut it in the middle and then cut into cubes.Cut the apricots in half and remove the pits. Cut the apricot halves into quarters.Pour in the cherries (I use cherries with pits).Put all the prepared fruits and berries in a large glass jar with a lid.Add the sugar.
- Pour in the brandy and close the lid.
- Leave to infuse for 21 days in a cool, dark place.Gently shake the jar twice a week.
- After 21 days, separate the fruit from the liquid. Drain and save the liquid which can be used as a starter to bake bread.Fruits and berries can be used as a dessert.Note: I have never tried making bread with it. We taste as it is: first the fruit then we drink the liquid!
Profiteroles – French cream puffs filled with vanilla ice cream and topped with chocolate sauce. Chocolate sauce on this profiteroles is the “live jazz”. Don’t let the long recipe scare you, it is very easy and worth all the time involved. It is a great dessert you can impress your family and friends with.
Profiteroles With Vanilla Ice Cream And Chocolate Sauce
- 200 ml water
- 1 pinch salt
- 100 g butter
- 120 g sifted flour
- 3-4 eggs
- 800 g chocolate or vanilla ice cream
- 250 ml milk or heavy cream
- 300 g dark chocolate (60% cacao)
- Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
- In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
- Add sifted flour and mix well.
- Mix until the dough comes away from the walls and forms into a ball.
- Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
- The dough should become smooth and shiny. Return saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
- Transfer the dough to a piping bag to pipe specific shapes (size of the walnut is the best). Space the puffs slightly apart on the baking sheet, because the dough will rise.
- Bake for about 20 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let it cool completely and carefully transfer to a flat surface.
- Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
- Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
- In a small, saucepan bring milk to boil, remove from the heat and pour the liquid over the chocolate. Allow it to sit for 1 minute.
- Mix it until the mixture is smooth.
- Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.
Another delicious recipe from the cookbook “Delices d’Italie” by Loukie Werle.
Italian bell pepper salad
- 4 large bell peppers (of different colors)
- 1-2 tomatoes
- 1-2 cloves garlic
- 1 handful of basil leaves chiseled
- 1 handful of mint leaves chiseled
- 1 Tbsp capers (rinsed)
- Salt and fresh pepper
- 4 Tbsp olive oil
- Preheat grill.
- Cut peppers in half lengthwise, remove seeds and membranes.Place peppers on a broiler rack, skin side up
- Roast until the skin is blackened. Remove the peppers from the oven and put them in a bowl, cover with plastic wrap and leave for about 20 minutes.
- Meanwhile, cut the tomatoes into small cubes.
- Chop the garlic cloves. Chop the basil and mint leaves
- Remove the skin from the peppers and cut them into strips
- Put all the chopped ingredients in a serving bowl. Add the capers. Season with salt and pepper then drizzle with olive oil.
- Cover with plastic wrap and let stand for about one hour before serving.
Only 2 ingredients are needed to prepare this delicious French chocolate mousse. No dairy products and no sugar added; all you need is dark chocolate and eggs. So simple and so tasty! The only downside is that you should allocate about 4 hours to chill the mousse before serving.
In small individual glasses, the chocolate mousse will be perfect for a cafe gourmand!
French Chocolate Mousse
- 200 g dark or milk chocolate chips or break chocolate into small pieces
- 6 fresh eggs (at room temperature)
- 1 pinch salt
- Melt chocolate in a microwave (or use a double boiler) until the chocolate is completely melted. If you use a microwave: put the chocolate in a large microwave-safe bowl, microwave for 25 seconds, then stir. Microwave for 25 more seconds and stir again. Continue microwaving and stirring until the chocolate is liquid, smooth, and shiny.
- Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
- Whisk egg whites with salt until stiff.
- Carefully fold the egg whites into chocolate using a spatula.
- You should have a smooth and fluffy mousse.
- Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.