The tarte Bourdaloue is a pie with pears and almonds; created by a Parisian pastry chef in the nineteenth century. This dessert is a variation of the amandine (almond tart).
French Pear pie (Tarte Bourdaloue)
Almond cream, pears and some almonds: a dessert for real gourmets.
Ingredients
Almond sweet short pastry
- 120 g softened butter
- 75 g confectioners sugar
- 30 g almond powder
- 1 pinch of salt
- 1 egg (beat a little with a fork)
- 1 teaspoon liquid vanilla (1 packet of vanilla sugar or 1 vanilla bean)
- 200 g sifted flour
Almond cream
- 100 g softened butter
- 100 g sugar
- 2 eggs
- 100 g almond powder
- 2 teaspoons sour cream
- 3 pears
More
- 15 g butter (melted)
- 1 teaspoon sledding almonds
Instructions
Almond sweet short pastry
- Sift flour and powdered sugar into a bowl or on the kitchen table. Add almond powder and the softened butter. Mix with your hands until you get a crumbly mixture.
- Add egg and liquid vanilla.
- Mix everything very quickly to form a ball. The dough is now ready.
- Wrap the dough in plastic wrap and refrigerate for 1 hour, or freeze if you won't bake it in the next few days.
Almond cream
- Beat butter and sugar with a mixer. Add eggs, cream and almond powder.
Preparing the pie
- Preheat the oven to 370F. Roll out the dough between 2 layers of parchment paper.
- Transfer the dough to a pan, press it down and on the sides of the pan. Cut the excess dough. Poke holes on the entire surface with a fork.
- Spread the almond cream evenly over the dough.
- Peel the pears and cut them in half. Remove the seeds. Cut into regular thin slices.
- Arrange the pear slices nicely. Brush with melted butter and sprinkle with almonds.
- Bake for about 40 minutes until golden brown. Remove pie from oven and cool. You can sprinkle lightly with icing sugar before serving.
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This post was posted in Desserts
Cheese and Garlic Stuffed Tomatoes
You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.
Cheese and Garlic Stuffed Tomatoes
Ingredients
- 18 large cherry tomatoes
- 2-3 garlic cloves
- 1 cup grated cheese american, cheddar, etc.
- fresh herbs chives, parsley, basil leaves
- 2-3 Tbs mayonnaise
- salt and pepper to taste
Instructions
- Cut off the top of cherry tomatoes. Keep the tops for presentation.
- Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
- Remove juice and seeds from the pulp. Mince the pulp.
- Press garlic using a garlic press. Mix the cheese and garlic together.
- Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
- Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
- Refrigerate tomatoes before serving.
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This post was posted in Appetizers
Tomato Tart
Who said that tarts are only for dessert? Fill a square of puff pastry with colorful mosaic of tomatoes, cheese, Dijon mustard, herbs de Provence. Then surprise your friends or family with this savory piece of artwork.
Tomato Tart
This mediterranean tart is a must make. You can make it with tomatoes of the same or different size, of different colors and different varieties. The most important thing is that they are ripe and flavorful. Perfect dish for small crowds.
Ingredients
- 1 sheet all butter puff pastry
- 1-2 Tblsp Dijion mustard
- 5-6 tomatoes
- 30 g shreaded cheese (parmesan)
- Salt and freshly ground black pepper to taste
- herbs de provence (optional)
- couple basil leaf (optional)
Instructions
- Cut tomatoes into thin (0.5 cm) slices. Put them in a single layer on paper towel. Pat dry with paper towel.
- Preheat the oven to 375°F. On the floured piece of parchment paper roll out the puff pastry and poke all over with a fork, to release the steam while baking.
- Evenly spread with dijon mustard.
- Arrange the tomatoes on top. Fold the edges of dough.
- Season with salt and pepper, sprinkle with cheese and herbs.
- Bake on the bottom rack of the oven for about 25-30 minutes until the tomatoes are cooked through and the cheese is softening and colouring at the edges.
- Cut the tart into quarters, garnish with fresh basil and serve.
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Ice Cream Cake Iceberg
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
My suggestion is to pick red sour berries for rich color and a sour taste.
Drain the sour cream to avoid liquid.
Ingredients
- 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
Instructions
- 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.
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This post was posted in Desserts, Gluten-Free
Ground Beef Hardshell Tacos
These are to die for tacos. I’ve made it so many times and each time, it turns out so great. It goes awesome with Virgin Mojito.
Ground beef hardshell tacos
Ingredients
- 1 lb ground beef
- 3 Tbsp taco seasoning
- 5 Tbsp cold water
- 1/2 cup cheese shredded
- 2 cups lettuce shredded
- 1/2 cup cilantro
- 1/2 cup salsa
- 1/2 cup sour cream
- 10 taco shells hard
Instructions
- Fully cook the ground beef. Drain extra grease. Add water and taco seasoning then cook for 3 more minutes.
- Dice tomatoes.
- Cut avocado into small cubes.
- Shred lettuce.
- Finely chop cilantro.
- Meanwhile, preheat oven to 375 degrees F. Place empty taco shells on a cooking sheet and bake for 5 minutes.
- Assemble each taco with meat mixture, tomatoes, avocado, cilantro and lettuce. Top it with sour cream and salsa. Sprinkle with shredded cheese. Serve immediately.
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This post was posted in Main Dish
Spring Egg Salad With Green Onion
Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).
Spring Egg Salad With Green Onion
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don’t squish the salad, it has to stay light and fluffy.
Ingredients
- 6 hard boiled eggs peeled and chopped
- 1/3 bunch green onion finely chopped
- 3 Tbsp mayonnaise
- Salt and freshly ground black pepper to taste
- 1 pinch paprika (optional)
Instructions
- Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.
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This post was posted in Salads
Easy Walnut Cake
There are quite a few nut cake recipes; but this one, which my mother-in-law is preparing is a little different. With that easy walnut cake, you can really taste the taste of nuts thanks to the small pieces that crunch under your teeth!
Easy Walnut Cake
Ingredients
- 3 eggs
- 220 g sugar
- 100 ml milk
- 90 ml olive oil
- 200 g sifted flour
- 2 tsps baking powder
- 300 g walnuts
- 40 g butter
- Some confectioner’s sugar
- Few walnuts halves
Instructions
- Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
- Using a mixer, beat eggs with sugar.
- Add milk, olive oil, flour, and baking powder. Mix well.
- Place the walnuts in the zip-lock and cruch them using a pastry pin.
- Pour the batter in the cake pan (mould). Lay walnuts halves on top of the cake.
- Bake for 20 minutes. The cake should be well raised with a thin crust but not fully baked. Place the pieces of butter on top of the cake.
- Continue to cook for another 10 minutes. Remove the cake from the oven, allow to cool before removing it from the mold.
- Dust it with powdered sugar before serving.
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This post was posted in Desserts
Cabbage and Carrot Slaw
This cabbage and carrot slaw is simple, healthy and nutritious. It is super easy to make and requires only a few ingredients. A perfect side dish to literally anything.
Cabbage and carrot slaw
It tastes even better the next day.
Ingredients
- 1 medium-sized cabbage head
- salt and pepper to taste
- 2 carrots
- 1/2 tsp sugar
- 4-5 Tbsp 5% white vinegar
- 4-5 Tbsp olive oil
- fresh herbs (dill, parsley, green onion)
Instructions
- Cut the cabbage in half and peel of a few of the thin outer layers. Cut each half into quarters, then cut out the tough core in the middle. Slice each quarter crosswise into thin shreds. Add salt and squeeze the shredded cabbage with your hands.
- Peel the carrots and shred them.
- Transfer the shredded carrots and cabbage into the mixing bowl. Add sugar, white vinegar and olive oil. Gently toss everything together. Taste and add some more salt if needed. Garnish with fresh herbs before serving.
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This post was posted in Salads
Golden Baked Мashed Potatoes
If you find yourself with more left over potatoes than you can deal with, this recipe is for you!
Golden Baked Мashed Potatoes
While you can just simply reheat mashed potatoes, or make pancakes, my favorite way to serve leftover mashed potatoes is this Fluffy Baked Mashed Potatoes.
Ingredients
- 1,2 kg potatoes
- 90 g butter
- 100 ml heavy cream or milk (warm)
- Salt and freshly ground black pepper to taste
Instructions
- Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
- Add butter and mash until smooth and creamy.
- Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
- Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
- Preheat oven to 400 degrees F. Bake uncovered for about 15 minutes until the top is golden.
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This post was posted in Main Dish
French Buckwheat Crepes with smoked salmon
French Buckwheat Crepes with smoked salmon and sour cream are delicious. Must try!
French Buckwheat Crepes with smoked salmon
Servings 8 crepes
Ingredients
- 250 g buckwheat flour
- 1 tsp sea salt
- 350 g milk
- 350 g water
- 2 eggs
- 50 g melted butter
- 8 thin slices of smoked salmon
- 8 Tbsp sour cream
- Some fresh or dry dill (optional)
Instructions
- Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
- Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds.
- Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
- A few seconds later, as the crepe seems to be ready, carefully lift one side with a spatula and fold it to make a triangle, or a square.
- Transfer the crepe to the plate and serve right away.
This post was posted in Main Dish