Creamy And Buttery Deviled Eggs

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

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Stuffed Eggs
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.
Course Appetizers
Prep Time 15 minutes
Servings
people
Course Appetizers
Prep Time 15 minutes
Servings
people
Instructions
  1. Carefully peel the eggs and slice them in half lengthwise. Remove yollk and transfer it to a medium bowl.
  2. Mash the yolk with a fork until crumbly.
  3. Add the mayonnaise, butter,garlic, salt and pepper and combine until incorporated.
  4. Place the mixture in a piping bag fitted with a medium tip (or teaspoon), pipe the yollk mixture into the whites.
  5. Garnish with fresh dill.
  6. Refrigerate before serving.

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.

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!

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French Chocolate Mousse
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
Passive Time 4 hours
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 2 minutes
Passive Time 4 hours
Servings
servings
Ingredients
Instructions
  1. 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.
  2. Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
  3. Whisk egg whites with salt until stiff.
  4. Carefully fold the egg whites into chocolate using a spatula.
  5. You should have a smooth and fluffy mousse.
  6. Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.

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.

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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.
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Course Dessert
Prep Time 20 minutes
Passive Time 6 hours
Servings
servings
Instructions
  1. Separate egg yolks from egg whites. Whisk egg yolks with sugar.
  2. When the sugar is dissolved add vanilla extract and mix well.
  3. 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).
  4. Using a spatula, combine egg yolks with whipped cream together.
  5. In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  6. With a spatula, carefully combine egg whites with whipped cream.
  7. You should get a nice fluffy cream.
  8. Spread the cream evenly into a silicone pan or salad bowl.
  9. Cover with plastic wrap and refrigerate for 6 hours or overnight.
  10. 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.
  11. Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  12. 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.
  13. Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.

Chocolate Chip Banana Nut 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…

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Chocolate Chip Banana Nut Muffins
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.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
  2. Stir eggs, brown sugar and salt.
  3. Mash bananas with a fork and mix them with egg mixture.
  4. Stir almond flour and mix until smooth.
  5. Add melted butter.
  6. Then chopped nuts and chocolate chips. Mix well.
  7. Spoon batter into prepared muffin cups.
  8. Bake in the preheated oven until golden, 25-30 minutes.

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.

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Ponchiki (Russian Doughnuts)
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.
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Course Dessert
Prep Time 15 minutes
Cook Time 15 minutes
Servings
servings
Instructions
  1. 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.
  2. Using a small ice cream scoop, or wet hands form dough into a small balls.
  3. 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.
  4. Lift them with tongs, drain on paper towel. Toss ponchiki in powdered sugar while they are still hot. You can serve them right away.

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.

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Profiteroles With Vanilla Ice Cream And Chocolate Sauce
For chocolate lovers, use chocolate ice cream instead of vanilla.
Prep Time 35 minutes
Cook Time 45 minutes
Servings
mini puffs
Ingredients
Dough
Chocolate sauce
Prep Time 35 minutes
Cook Time 45 minutes
Servings
mini puffs
Ingredients
Dough
Chocolate sauce
Instructions
The dough
  1. Preheat oven to 390 degrees F. Line 2 baking sheets with parchment paper.
  2. In a medium pot, add water, butter and salt. Bring to a boil and remove from the heat.
  3. Add sifted flour and mix well.
  4. Mix until the dough comes away from the walls and forms into a ball.
  5. Add the eggs, one by one and mix well. (If the eggs are large, use only 3 eggs.)
  6. 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.
  7. 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.
  8. 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
  1. Cut puffs in half. Place one small scoop of ice cream ball on the bottom of each puff.
  2. Replace the top. As soon as you done, place them in the freezer, until they are ready to be served.
Chocolate souce
  1. 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.
  2. Mix it until the mixture is smooth.
  3. Remove the profiteroles from the freezer. Arrange 3 puffs per plate. Drizzle each serving with chocolate sauce and Voilà! 😉 Bon appetite.

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.

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Potato Pancakes (Draniki)
You will need some extra olive oil, draniki absorb oil very fast.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
  2. In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
  3. In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
  4. Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
  5. Garnish with fresh herbs and serve them hot with sour cream.

Almond Flour Banana Bread

This banana bread gets its amber color and caramelized taste from brown sugar and the taste is amplified by the almond flour. This is not gluten-free recipe, you need to add a little of all purpose flour too.

If you don’t have almond flour or brown sugar, you can try our famous Chocolate Chip Banana Nut Bread.

If you are looking for gluten-free recipe, try our Chocolate Chip Banana Nut Muffins.

 

 

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Almond Flour Banana Bread
Although the chocolate chips and walnuts are not mandatory, they add a whole new level of taste and texture to this cake.
Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Course Dessert
Prep Time 15 minutes
Cook Time 55 minutes
Servings
servings
Instructions
  1. Preheat oven to 350 degrees F (180C). Grease a large bread pan and set aside.
  2. Mash bananas with a fork and mix them with brown sugar.
  3. Add eggs and mix well.
  4. Add melted butter,
  5. and almond flour.
  6. Then add all purpose flour, salt and baking powder. Mix well.
  7. Add walnuts
  8. and chocolate chips.
  9. Pour the batter into bread pan and bake for about 55 minutes.
  10. Banana bread is ready when a knife inserted into the center comes out clean. Cool the bread in pan for 10 minutes. Remove from pan to wire rack to cool completely.

Beef Rice Pilaf With Dry Barberry Berries

This is very delicious and flavorful rice. Perfect for special dinner with friends or just for your family. It may seem a little time consuming, but it’s worth it.

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Beef Rice Pilaf With Dry Barberry Berries
It is very important to put the raw garlic on top of the rice before covering everything with water.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
servings
Ingredients
Instructions
  1. Soak and rinse the rice, at least 2-3 times, then drain.
  2. Cut beef into 1 inch pieces.
  3. Peel and cut the carrots into thick matchsticks.
  4. Peel and dice onion.
  5. Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
  6. Cook beef for one hour on medium-low heat, stirring occasionally.
  7. When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
  8. Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
  9. Layer the soaked rice over the top of the beef and vegetables. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Put raw garlic head on top of the rice.
  10. Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
  11. Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
  12. Reduce the heat to low, cover and cook until the rice is tender and the rest of the liquid has been absorbed, about 15 minutes.
  13. Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.
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