Tabbouleh Salad

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.

Tabbouleh Salad

Natalija
Tabbouleh Salad can be served as a main course or side dish.
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
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Profiteroles With Vanilla Ice Cream And Chocolate Sauce

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

Natalija
For chocolate lovers, use chocolate ice cream instead of vanilla.
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 50 mini puffs

Ingredients
  

Dough

  • 200 ml water
  • 1 pinch salt
  • 100 g butter
  • 120 g sifted flour
  • 3-4 eggs

Filling

  • 800 g chocolate or vanilla ice cream

Chocolate sauce

  • 250 ml milk or heavy cream
  • 300 g dark chocolate (60% cacao)

Instructions
 

The dough

  • 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.

Filling

  • 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.

Chocolate souce

  • 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.
    Profiterole
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French Chocolate Mousse

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!

Шоколадный мусс

French Chocolate Mousse

Natalija
Use very fresh eggs and do not refrigerate the mousse for more than 24 hours. I recommend keeping the mousse in the freezer if it needs to be stored for an extended period of time.
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 4 hours 17 minutes
Servings 6 servings

Ingredients
  

  • 200 g dark or milk chocolate chips or break chocolate into small pieces
  • 6 fresh eggs (at room temperature)
  • 1 pinch salt

Instructions
 

  • 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.
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Flourless chocolate cake

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

My Cafe Gourmand

Flourless chocolate cake

Natalija
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
  

  • 200 g chocolate chips (60%)
  • 150 g unsalted butter
  • 200 g sugar
  • 6 eggs
  • 2 pinches salt
  • 1/4 tbsp powdered sugar

Instructions
 

  • Melt the chocolate and butter on a water bath or in a microwave. Mix well.
  • Add sugar and mix well.
  • Separate yolks from egg whites.
  • Add yolks into the melted chocolate and mix.
  • Add salt to the egg whites, and beat into a thick foam.
  • Using a spatula carefully fold in whipped egg whites into chocolate mass.
  • Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.
  • 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!
  • Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.
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Gluten Free Banana Muffins

These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.

I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…

Chocolate Chip Banana Nut Muffins

Natalija
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 muffins

Ingredients
  

  • 3 eggs
  • 200 g brown sugar
  • 2 pinches salt
  • 3 very ripe bananas
  • 2 tsp baking powder
  • 50 g unsalted butter melted
  • 280 g almond flour
  • 120 g chocolate chips (60%)
  • 120 g chopped walnuts (or other nuts)

Instructions
 

  • Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
  • Stir eggs, brown sugar and salt.
  • Mash bananas with a fork and mix them with egg mixture.
  • Stir almond flour and mix until smooth.
  • Add melted butter.
  • Then chopped nuts and chocolate chips. Mix well.
  • Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until golden, 25-30 minutes.
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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

Natalija
My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Prep Time 30 minutes
6 hours
Total Time 6 hours 30 minutes
Servings 8 servings

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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Creamy And Buttery Deviled Eggs

Deviled eggs are the perfect healthy appetizers and always welcome at a party. This is very easy recipe of stuffed eggs with softened butter and a bit of garlic.

Stuffed Eggs

Natalija
To cook a perfect boiled eggs, simply place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring to a boil over high heat, boil for 6 to 7 minutes over medium heat for perfect hard boiled eggs.
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 people

Ingredients
  

  • 10 hard boiled eggs
  • 2 tsp softened butter
  • 1 1/2 Tbsp mayonnaise
  • 2 garlic cloves
  • salt to taste
  • 1 pinch cayenne pepper
  • fresh dill

Instructions
 

  • Carefully peel the eggs and slice them in half lengthwise. Remove yollk and transfer it to a medium bowl.
  • Mash the yolk with a fork until crumbly.
  • Add the mayonnaise, butter,garlic, salt and pepper and combine until incorporated.
  • Place the mixture in a piping bag fitted with a medium tip (or teaspoon), pipe the yollk mixture into the whites.
  • Garnish with fresh dill.
  • Refrigerate before serving.
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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.

Three layer chocolate mousse

Natalija
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 6 hours 35 minutes
Servings 6 serving

Ingredients
  

Dark chocolate ganache

  • 120 ml heavy whipping cream
  • 100 g dark chocolate

Milk chocolate mousse

  • 100 g milk chocolate
  • 2 eggs
  • 1 pinch salt

White chocolate mousse

  • 150 ml heavy whipping cream
  • 100 g white chocolate

For garnishing

  • 6-8 fresh raspberries

Instructions
 

Dark chocolate ganache

  • 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.
  • Divide dark chocolate ganache among six glasses. Refrigerate for one hour.

Milk chocolate mousse

  • Separate egg yolks from the egg whites.
  • Melt milk chocolate in microwave until the chocolate is completely melted. Add egg yolks in melted chocolate and mix well.
  • Whisk egg whites with salt until stiff.
  • Carefully fold in the egg whites into chocolate.
  • Remove glasses from the fridge, spoon the mousse over the chocolate gonache and chill for another hour.

White chocolate mousse

  • Bring the heavy whipping cream to a boil. Pour the hot cream over the white chocolate. Wait 1-2 minutes until white chocolate melts.
  • Whisk until smooth. Place white chocolate in the fridge for about 45 minutes. Chocolate should chill completely but at the same time still liquid.
  • Beat the chilled chocolate until soft foam.
  • Using piping bag or small spoon, spread the mousse into the glasses.
  • Refrigerate your dessert for 4-6 hours.
  • Before serving, garnish each glass with fresh berries. If the portion is mini, you can cut raspberries into 2 pieces.
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Ponchiki (Russian Doughnuts)

Every kid of the Soviet Union should remember the taste of golden and crunchy on the outside and fluffy and tender on the inside tvoroznye ponchiki. It’s a deep-fried piece of dough shaped into a small ball and covered with powdered sugar. They don’t just look delightful, they taste the same.

You don’t have to take a trip to Russia to get the real taste of ponchiki : I’ll be sharing my recipe with you today.

Ponchiki (Russian Doughnuts)

Irina
If you couldn’t find farmers cheese in your local grocery store, don’t panic : use ricotta. This is a good substitute for farmers cheese. Very similar taste. But be sure to drain the water out of the ricotta.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients
  

  • 2 cups farmer cheese
  • 2 eggs
  • 1 tsp baking soda
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 2 tsp vanilla
  • 1 cup all purpose flour
  • olive oil or vegetable oil to fry

Instructions
 

  • In a medium bowl, beat two eggs with sugar and salt, add baking soda and vanilla. Continue beating for 30 more seconds. Add two cups of farmers cheese and beat for 20 more seconds. Add flour and stir with a spatula. Dough will be sticky.
  • Using a small ice cream scoop, or wet hands form dough into a small balls.
  • In a large iron skillet, heat the oil until hot (350 degrees F). Add ponchiki, one at a time, and fry over medium heat until golden brown. Normally ponchiki roll over on their own, and you don’t have to turn them over.
  • Lift them with tongs, drain on paper towel. Toss ponchiki in powdered sugar while they are still hot. You can serve them right away.
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Potato Pancakes (Draniki)

One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki  recipes that use mashed potato also, but I personally prefer my potato to be coarsely  grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.

Potato Pancakes (Draniki)

Irina
You will need some extra olive oil, draniki absorb oil very fast.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 6 medium potatoes washed
  • 2 eggs
  • 1/2 tsp baking soda
  • 50 ml buttermilk
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 50 g all purpose flour
  • 1/2 cup olive oil (plus extra)
  • 1/2 cup sour cream (optional)
  • fresh herbs (optional)

Instructions
 

  • Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
  • In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
  • In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
  • Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
  • Garnish with fresh herbs and serve them hot with sour cream.
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