Lemon Infused Vodka

Home-made lemon vodka. This strong alcoholic drink with a pleasant lemon aroma can be either drunk on its own or used to make cocktails. To consume with moderation.

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Lemon Infused Vodka
Course Drinks
Prep Time 5 minutes
Passive Time 7 days
Servings
Ingredients
Course Drinks
Prep Time 5 minutes
Passive Time 7 days
Servings
Ingredients
Instructions
  1. Peel the lemon then slice it.
  2. Place the lemon slices into the jar then add sugar and vodka.
  3. Cover and keep 7 days at room temperature, out of direct sunlight.
  4. Discard the lemon slices, strain the infused vodka thru a fine mesh. Transfer vodka into a bottle. Serve chilled or use for the cocktail.

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.

Easy poached pears with chocolate

The pears are poached with a vanilla bean and a bit of sugar. Then, they are cooled down and sprinkled with shredded chocolate. This is a very easy recipe to make and will be perfect for a special event or holidays.

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Easy poached pears with chocolate
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Peel the pears.
  2. Cut them in half, then core.
  3. In the pot, bring water to a boil with sugar and vanilla bean.
  4. Add the pears and boil for 10 to 15 minutes, until they became soft but keep their shape. Remove the pot from the heat and let the pears cool in the syrup.
  5. To serve, drain the pears well. Then place each half on an individual plate.
  6. Sprinkle with shredded chocolate and decorate with mint.
  7. You can also serve this dessert in a glass.

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.

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.

Mini Pavlova

Pavlova is a dessert, named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. It is a meringue dessert with crisp crust and soft light inside, topped with cream and fresh berries.

You can make meringue shells ahead of time and freeze them. I usually make the cream the same day I want to serve my Mini Pavlova. And as always this dessert is a perfect mini dessert for my  Cafe Gourmand.

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Mini Pavlova
I rarely use food coloring when baking. I like my desserts to have their original color. But if you are cooking for Valentine's Day or for a Princess party, you may add some food coloring to your dessert. This time I used one tiny drop of red coloring to make the cream pink.
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Meringue
Cream
Prep Time 35 minutes
Cook Time 1 hour 30 minutes
Servings
servings
Ingredients
Meringue
Cream
Instructions
Meringue
  1. Using mixer, begin beating your egg whites and salt on a low speed, steadily increasing up to medium high.
  2. While beating on a medium speed, slowly add the confectioner's sugar, about 1-2 Tbsp at a time. Once all the sugar is added, keep beating until the egg whites hold stiff peaks.
  3. Preheat oven to 230 degrees F. Draw circles of approximately 4-8 cm diameter (you can use a pint glass as a guide) on each of the parchment lined sheets.
  4. Spoon meringue into piping bag, fitted with 3/4 inch tip. Pipe meringue to cover circles on prepared baking sheet. Pipe two more rings of meringues on top of outer edge to form walls of Pavlovas.
  5. Bake in center of oven until dry and crisp, about 1 1/2 hours.
  6. Turn off the oven and let the meringues completely cool in the oven. Once cooled, you can top them with whipped cream and berries.
Filling
  1. With mixer, beat together very cold heavy cream and mascarpone cheese, until whipped gradually adding sugar. Add food coloring. Don't overbeat the cream, or you will end up with butter.
  2. Spoon cream into piping bag.
  3. Right before serving, pipe frosting on the pavlovas and top with fresh berries.
  4. If you have some leftovers cream, you can pipe it into a small glass and garnish with some fresh berries.
Recipe Notes

Pease don't waste your egg yolks, you can always make Creme brûlée.

 

Easy Apple Cake

Delicate and full of apples easy to make cake. Recipe is very similar to famous Russian Apple Sharlotka but with a little of olive oil and baking powder.  Must try!

 

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Easy Apple Cake
Take sour apples for this recipe.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Dessert
Prep Time 15 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. Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
  3. Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
  4. Pour the batter over the apples.
  5. Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
  6. Let the cake cool then transfer to plate.
  7. Sprinkle with confectioner's sugar.

Peach Melba

This is my version of a classical dessert “Peach Melba” with roasted peaches, a red berry sauce and an exquisite whipped cream.

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Peach Melba
If you're in a hurry or you don't have fresh peaches, just use canned peaches.
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 30 minutes
Servings
people
Prep Time 20 minutes
Cook Time 40 minutes
Passive Time 30 minutes
Servings
people
Instructions
  1. Preheat oven to 390 degrees F. Line one baking sheet with parchment paper.
  2. Cut the peaches in half, and remove the stones. Place the peach halves on the baking sheet. Sprinkle with brown sugar.
  3. Bake in the oven about 35 minutes until the peaches are tender. Remove from the oven, let them cool down completely, then carefully peel the skin.
  4. Rinse and drain fresh berries and puree them until smooth. Pass the puree through a fine sieve to remove all tiny seeds.
  5. Whip the heavy cream with the sugar until fluffy. Don't over beat.
  6. In each glass, put one half of peach and one ball of vanilla ice cream.
  7. Pour 2 tablespoons of berries puree.
  8. Add the whipped cream and finish with chocolate crumbs and sliced almonds. Serve right away.

Green Tomatoes Jam

Don’t know what to do with the left-over green tomatoes from your summer harvest? Jam, of course! This recipe is extremely easy. Try it for breakfast, on top of bread, or as an appetizer with some cheese.

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Green Tomatoes Jam
For this recipe, I like to use green cherries tomatoes, so that they don't need to be peeled. However, if your tomatoes are big and have thick skin, you may need to peel them.
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 10 hours
Servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 35 minutes
Passive Time 10 hours
Servings
Ingredients
Instructions
  1. Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
  2. In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
  3. The next day, remove the cover and bring to a boil. Then, reduce the heat and simmer for about 35 minutes, stirring frequently. Skim if needed. The cooking time depends of how much water is in the tomatoes. Don't over cook. When the jam is cooled down, it will be less liquid.
  4. Pour the jam into a clean jar and cover it with its lid.

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.


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Cabbage and carrot slaw

It tastes even better the next day.

Course Salads

Prep Time 15 minutes

Servings
servings


Ingredients

Course Salads

Prep Time 15 minutes

Servings
servings


Ingredients


Instructions
  1. 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.

  2. Peel the carrots and shred them.

  3. 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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