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!

Print Recipe
Easy Walnut Cake
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
  2. Using a mixer, beat eggs with sugar.
  3. Add milk, olive oil, flour, and baking powder. Mix well.
  4. Place the walnuts in the zip-lock and cruch them using a pastry pin.
  5. Pour the batter in the cake pan (mould). Lay walnuts halves on top of the cake.
  6. 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.
  7. Continue to cook for another 10 minutes. Remove the cake from the oven, allow to cool before removing it from the mold.
  8. Dust it with powdered sugar before serving.

Flourless chocolate cake

A delicate gluten free chocolate cake that melts in your mouth. The recipe is absolutely simple without any flour! All you need is chocolate, butter, sugar and eggs.

 


Print Recipe


Flourless chocolate cake

Course Dessert

Prep Time 15 minutes
Cook Time 25 minutes

Servings
servings


Ingredients

Course Dessert

Prep Time 15 minutes
Cook Time 25 minutes

Servings
servings


Ingredients


Instructions
  1. Melt the chocolate and butter on a water bath or in a microwave. Mix well.

  2. Add sugar and mix well.

  3. Separate yolks from egg whites.

  4. Add yolks into the melted chocolate and mix.

  5. Add salt to the egg whites, and beat into a thick foam.

  6. Using a spatula carefully fold in whipped egg whites into chocolate mass.

  7. Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.

  8. Bake in in the preheated oven for about 25 minutes. The exact time of baking depends on the oven, size and quality of the baking pan. Once the the cake is moist and not liquid inside (it's not a lava cake) - it's ready. Please, don't overcook!

  9. Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.

Buckwheat Crepes

The “Galettes de Sarrasin” – traditional french buckwheat crepes that can be served with savory filling: ham & cheese (Galette Jambon Fromage), veggies, eggs, mushrooms, salmon…  The filling option is endless. My Breton husband loves them so much, he eats them plain with butter or with jam.

This recipe is gluten free!

Print Recipe
Buckwheat Crepes
One of the most common tips you're likely to encounter for this buckwheat pancakes is to let the batter rest for at least 2 hours. If overnight, cover with plastic wrap and refrigerate.
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
crepes
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 2 hours
Servings
crepes
Ingredients
Instructions
  1. Combine buckwheat flour with salt, milk and water together.
  2. Add eggs.
  3. Add melted butter and whisk until smooth.
  4. Cover with plastic and and let rest for 2 hours.
  5. Heat a lightly buttered nonstick skillet over medium high heat. Add 1/4 cupful batter to skillet and immediately tilt to cover the bottom of the pan. Cook until edges start to dry and center is set, for about 30 seconds, lift with spatula and cook the other side for couple more seconds, move them to the cutting board.
  6. Always keep your eyes on the pan.
  7. Brush each crepe with butter and serve while they are still hot.

French Buckwheat Crepes with smoked salmon

French Buckwheat Crepes with smoked salmon and sour cream are delicious. Must try!

Print Recipe
French Buckwheat Crepes with smoked salmon
Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 heures
Servings
crepes
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 8 minutes
Passive Time 2 heures
Servings
crepes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Without flipping the crepe, place a slice of smoked salmon in the center, add 1 Tsp of sour cream, and sprinkle with dill.
  4. 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.
  5. Transfer the crepe to the plate and serve right away.

French Buckwheat Crepes with ham and cheese

French Buckwheat Crepes with ham and cheese are easy to make at home, and are delicious. It is important to prepare the Buckwheat crepes batter (gluten free) the day before, or at least 2 hours before cooking.

Family and friends have told me this is as good as the “Galettes Bretonnes” you can find in Brittany, in western France.


Print Recipe


French Buckwheat Crepes with ham and cheese

Course Main Dish

Prep Time 20 minutes
Cook Time 10 minutes

Servings
personnes


Ingredients
Buckwheat Crepes (for 12 galettes)

Filling (4 servings)

Course Main Dish

Prep Time 20 minutes
Cook Time 10 minutes

Servings
personnes


Ingredients
Buckwheat Crepes (for 12 galettes)

Filling (4 servings)


Instructions
  1. Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours.
    When you are ready to cook the crepes, stir the batter before frying each crepe.

  2. Heat a lightly buttered nonstick skillet over medium high heat.

  3. 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 until the surface isn't liquid.

  4. Without flipping the crepe, place a slice of ham in the center and sprinkle a little cheese.

  5. A few seconds later, as the cheese is melting and the crepe seems to be ready, carefully lift one side with a spatula and fold it.

  6. Fold the other sides to make a square.

  7. Remove the crepe from the pan and serve quickly.

  8. You can add more grated cheese over the top.

Salmon Теrrine

An elegant french recipe made of fresh and smoked salmon, eggs, sour cream, and parsley. This refined and delicious appetizer is perfect for cold buffets. Serve the Salmon Terrine with mayonnaise, vegetables, or a green salad.

 

 

Print Recipe
Salmon Terrine
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Course Appetizers
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
  2. Cut the fresh salmon into pieces and mix with a food processor.
  3. Add the eggs and mix well.
  4. Add the sour cream and parsley.
  5. Add the smoked salmon, salt and pepper. Mix with a spatula.
  6. Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
  7. Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.

Walnut Raisin Cake

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

Print Recipe
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.


Print Recipe


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.

Print Recipe
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!

Print Recipe
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.
Social media & sharing icons powered by UltimatelySocial