Walnut Raisin Cake

This easy to make cake is perfect for a breakfast. The Walnuts and raisin go well together.

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Walnut Raisin Cake
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
  2. Grind the walnuts in a blender.
  3. Using a mixer beat the butter with sugar.
  4. Add the eggs and mix.
  5. Add the flour and mix.
  6. Add the walnuts. Mix.
  7. Add the raisins and mix with a spatula.
  8. Pour the batter in the pan.
  9. Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cooled down, transfer to a plate.
  10. Dust it with powdered sugar before serving.

Normandy Apple Pie

My version of Normandy Apple Pie, with calvados and sour cream, of course.


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Normandy Apple Pie

Course Dessert

Prep Time 20 minutes
Cook Time 1 hour

Servings
servings

Course Dessert

Prep Time 20 minutes
Cook Time 1 hour

Servings
servings


Instructions
  1. Preheat oven to 380 degrees F. Thaw one sheet of puff pastry until room temperature. Roll the pastry dough into circle and transfer to a parchment lined baking sheet. Prick with a fork.

  2. Bake for 12-15 minutes.

  3. Peel the apples and cut them in half through the stem. Remove the stems and slice the apples cross wide in very thin slices. Add lemon juice.

  4. Arrange the apples slices in an overlapping spiral pattern.

  5. In a medium bowl beat the eggs with sugar. Add calvados, sour cream and almond powder, mix well.

  6. Pour the mixture over the apples.

  7. Bake for another 15 minutes.

  8. Sprinkle with sliced almonds and keep baking for 30 more minutes until golden.

  9. Remove from the oven and cool in the pan. Transfer to serving plate and sprinkle with powdered sugar.

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.

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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.

Smoked Salmon Puffs

These irresistible little puffs are filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!

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Smoked Salmon Puffs
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Course Appetizers
Prep Time 45 minutes
Cook Time 50 minutes
Servings
small puffs
Ingredients
Dough
Salmon filling
Instructions
Dough
  1. Preheat oven to 390 degrees F. Line two baking sheets with parchment paper. In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
  2. Add flour and mix well, until the dough comes away from the walls and forms into a ball.
  3. Add the eggs one by one. Stir well. The dough should become smooth and shiny.
  4. Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  5. Transfer the dough to a piping bag.
  6. Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
  7. Lightly brush the top of puffs with egg yolk.
  8. Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
  1. In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
  2. Season with salt, pepper and lemon juice. Mix once more.
  3. Whip heavy cream, until soft peaks form.
  4. Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
  5. Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
  6. Dust puffs with paprika. Serve right away or keep in the refrigerator.

Walnut Pineapple Upside-Down Cake

Once baked the walnuts get that gooey-caramel and crunchy coating.


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Walnut Pineapple Upside-Down Cake

Course Dessert

Prep Time 15 minutes
Cook Time 30 minutes

Servings
servings


Ingredients

Course Dessert

Prep Time 15 minutes
Cook Time 30 minutes

Servings
servings


Ingredients


Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a 9-10 inch round cake pan. Place pineapple slices on the bottom of the pan.

  2. In a large bowl, beat the eggs, sugar and vanilla on high speed for about 8 min. Slowly add flour. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

  3. Add chopped walnuts.

  4. Carefully spoon mixture into a pan cake.

  5. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.

  6. Cool for at list 10 minutes, then turn the pan over onto a serving plate. Wait 30 seconds then lift the pan off.

Russian Apple Cake Sharlotka

Apple Sharlotka cake is one of the most popular desserts that each Russian kid will remember from their childhood. The recipe is so simple that you don’t even need to write it down. It will be very easy to remember once you’ve made it: 3 apples, 3 eggs, 1 cup of sugar, 1 cup of flour. That’s it, enjoy!

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Russian Apple Cake Sharlotka
If the apples are too sweet, sprinkle with freshly squeezed lemon juice.
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  2. Wash, peel and dice apples into 1-inch pieces. Lay out the diced apples on the bottom of the pan.
  3. Using a mixer beat eggs with sugar, until its two times in volume. Using a spatula carefully fold in sifted flour. Pour the batter over the apples.
  4. Bake for about 45 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off a little, transfer to plate.
  5. Dust it with powdered sugar before serving.

Easy Madeleines

Very light, fluffy and tasty French cookies. Classic small sponge cakes shaped like seashell, usually made with lemon zest. I love lemon, but I decided not to add any to my madeleines. I just like them plain.

You can find molds for mini-madeleines. That’s really nice and you can savor them for a cafe gourmand.

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Madeleines
To make an authentic madeleine, you will need a madeleine pan. But you can use a muffin pan or any cake pan.
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 10 minutes
Passive Time 15 minutes
Servings
pieces
Ingredients
Instructions
  1. In a medium bowl combine eggs and sugar. Whip until light. Add milk and mix well.
  2. Carefully fold in the flour, baking powder and pinch of salt.
  3. Add melted butter and mix throughly until smooth. Let the batter rest in the fridge for about 15 minutes.
  4. Preheat oven to 400 degrees F. Butter madeleine pan. My pan makes 12 cookies at a time. From this receipe you'll make 24 cookies.
  5. Spoon batter into the prepared molds, filling 3/4 full. Bake in the preheated oven for 10 to 12 minutes or until the edges are golden and the tops spring back. Remove the madeleines from the oven and let cool for 2 minutes.
  6. With a knife or fork carefully loosen the madeleines from the pan and then tip the whole pan out to a prepared plate.
  7. If you want to make it in a loaf pan, it will take much longer, about 30 minutes, or until a toothpick inserted into the center of the cake come out clean.

Three Layer Chocolate Mousse

Dark chocolate, milk chocolate, white chocolate… Each layer has different taste and texture. You can use any size glasses you desire. And of course, as always, I choose mini portions. Ideal for a Cafe Gourmand.

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Three layer chocolate mousse
Prep Time 30 minutes
Cook Time 5 minutes
Passive Time 6 hours
Servings
serving
Ingredients
Dark chocolate ganache
Milk chocolate mousse
White chocolate mousse
For garnishing
Prep Time 30 minutes
Cook Time 5 minutes
Passive Time 6 hours
Servings
serving
Ingredients
Dark chocolate ganache
Milk chocolate mousse
White chocolate mousse
For garnishing
Instructions
Dark chocolate ganache
  1. In a small pan, boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute and mix it until the mixture is smooth.
  2. Divide dark chocolate ganache among six glasses. Refrigerate for one hour.
Milk chocolate mousse
  1. Separate egg yolks from the egg whites.
  2. Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
  3. Whisk egg whites with salt until stiff.
  4. Carefully fold in the egg whites into chocolate.
  5. Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.
White chocolate mousse
  1. Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
  2. Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
  3. Beat the chilled chocolate until soft foam.
  4. Using piping bag or small spoon, spread the mousse into the glasses.
  5. Refrigerate your dessert for 4-6 hours.
  6. Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.

Turkey Potato Casserole

“Without the potato, the balance of European power might never tilted north”. (Michael Pollan)

Turkey Potato Casserole is very personal, everyone makes theirs differently. I make my Turkey Potato Casserole with shredded potato.

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Turkey Potato Casserole
Course Main Dish
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees F.
  2. Dice onion as finely as you can.
  3. Mix together ground turkey with onion, add salt ant pepper to taste.
  4. Place the turkey mix in an even layer on the bottom of a 9x13 inches baking dish.
  5. Peel and shred potatoes.
  6. Spread the shredded potatoes evenly over turkey.
  7. In a small bowl, whisk together sour cream, eggs and water. Add 1/2 tsp of salt.
  8. Evenly pour the egg mixture over casserole and sprinkle with cheddar cheese.
  9. Bake uncovered for 55 minutes, or until a knife inserted near the center comes out clean.
  10. Serve it hot with sour cream and cilantro.

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 Tuna Quiche, it will give a charm to it.

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Tuna Quiche
I usually serve it with green salad. Aragula works the best.
Course Main Dish
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
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.
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