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.

Print Recipe
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.

Peach Melba

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

Print Recipe
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.

Print Recipe
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.

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.


Print Recipe


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.

Berry Charlotte Cake

This is a famous French dessert made of ladyfinger biscuits, light mousse and topped with fresh fruits. My Berry Charlotte Cake is very easy to make, although it seems like not. The only downside to a charlotte is that it is not always easy to assemble the ladyfinger in the spring form.

Print Recipe
Berry Charlotte Cake
Even though the berry season is only a few months out of the year, frozen berries allow us enjoying the sweet taste of summer year round. If it is winter time or you happen to not finding any good berries at the store, use frozen ones, for the mousse and fresh ones for the decor.
Course Dessert
Prep Time 30 minutes
Cook Time 3 minutes
Passive Time 6 hours
Servings
servings
Ingredients
For decoration
Course Dessert
Prep Time 30 minutes
Cook Time 3 minutes
Passive Time 6 hours
Servings
servings
Ingredients
For decoration
Instructions
  1. Rinse and drain berries, add sugar and puree until smooth.
  2. Pass the puree through a fine sieve, to remove all tiny seeds.
  3. You will need about 1/2 cup of puree for dipping the ladyfingers. The rest pour into the saucepan.
  4. Add 4-5 Tbsp of cold water to gelatin, and set it aside.
  5. Place the saucepan with berry mixture over medium heat on the stove (don't boil), remove from the stove and add gelatin. Whisk well until the gelatin is dissolved. Let it cool to room temperature. ...
  6. Pour the very cold heavy whipping cream into a large bowl and whisk, until the cream reaches the soft peaks stage. Do not over beat!
  7. Once the berry puree is completely at room temperature, gently fold it into the whipped cream and set it aside.
  8. Line the inside and walls of a springform pan with parchment paper or plastic wrap. ...
  9. Measure the length you need.
  10. You can trim off one end of each ladyfinger.
  11. Dip one side of the ladyfinger in the puree mixture. Let the excess syrup drip off, then line the ladyfingers (dipped side needs to be inside) in a tight ring, cut side down, around the spring form pan.
  12. If you having trouble fitting the last ladyfinger in, you can cut it in half.
  13. Pour the berry mousse into the springform. Cover with plastic wrap and refrigerate for at least 6 hours.
  14. Carefully remove springform walls and plastic wrap. Transfer cake to the plate.
  15. Dust with cocoa powder.
  16. Garnish with some fresh berries, fresh mint, whipped cream and shredded chocolate.
  17. You can decorate with ribbon, but don't forget to remove the ribbon before cutting the cake. 🙂

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.

Print Recipe
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.

 

King Cake (Galette de Rois)

This is a very popular French pie that celebrates the holiday of Epiphany, the day when 3 wise men came bearing gifts for newborn Jesus. The traditional way to bake this king cake is to place a porcelain figurine or “fève” into the center of the galette.  The person who receives the slice with the figurine is “King of the Day” and gets to wear a (paper) crown for the rest of the day.

Print Recipe
King Cake (Galette de Rois)
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
  2. Roll out one sheet of puff pastry. Poke holes with fork.
  3. Spread the almond filling over the center of the dough, leaving a 1 inch (1.2 cm) exposed border. If you wish, place a little porcelain figurine "fève" somewhere in the almond filling.
  4. Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
  5. Use a paring knife to create a design on top of your galette, then brush with beaten yolk. Poke 3-5 holes in the top, to allow steam to escape while baking.
  6. Place in the refrigerator for 1 hour.
  7. Preheat oven to 380 degrees F. Bake for 30-40 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).

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!

 


Print Recipe


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.

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.

Print Recipe
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.

Bread Kvass

A traditional Russian bread kvass is a fermented and carbonated beverage in which the main components are Rye bread, yeast, sugar, water and raisins. In Russia kvass is used in some cold recipes such as okroshka.

Print Recipe
Bread Kvass
Course Drinks
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 14 hours
Servings
servings
Ingredients
Course Drinks
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 14 hours
Servings
servings
Ingredients
Instructions
  1. Slice Rye bread.
  2. Position a rack in the upper third of an oven and preheat the broiler. Arrange bread slices on a baking sheet. Broil the slices until dark brown, turning them over only once, about 3-4 minutes per side.
  3. In a large bowl, mix together active dry yeast, sugar and water. Place bread and raisins in 3 Mason jars and fill the jars with water.
  4. Cover the jars with lid or plastic wrap and let it stand on the countertop for 6-8 hours at room temperature, stir the mixture occasionally.
  5. Carefully remove the toasted bread and raisins and discard them. Using a strainer pour the kvass into empty jars or plastic containers and place in the refrigerator overnight.
  6. Serve chilled and ENJOY!
Social media & sharing icons powered by UltimatelySocial