Chocolate Yule Log (Bûche de Noël)

Chocolate Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.

Bûche à la crème chantilly et ganache au chocolat

Chocolate Yule Log (Bûche de Noël)

Natalija
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 6 hours 55 minutes
Servings 10 servings

Ingredients
  

Sugar syrup

  • 150 g sugar
  • 300 ml water

Chocolate ganache

  • 200 ml heavy whipping cream ( 35%)
  • 200 g dark chocolate (60-70% cacao)
  • 15 g unsalted butter

Biscuit

  • 4 eggs (at room temperature)
  • 120 g sugar
  • 120 g all purpose flour
  • 1 Tbsp cocoa powder

Chantilly cream

  • 250 ml heavy whipping cream ( 35%) very cold
  • 45 g mascarpone cheese
  • 1.25 Tbsp sugar

Decoration

  • Few meringues, pieces of chocolat

Instructions
 

Sugar syrup

  • In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).

Biscuit

  • Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
  • Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
  • Using a spatula, gently fold in flour and cocoa powder.
  • Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
  • Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.

Chocolate ganache

  • Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
  • Then mix it until the mixture is smooth.
  • Add butter and mix until this is fully dissolved.
  • Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it’s not anymore liquid and has a spreadable texture.

Chantilly cream

  • Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.

Assemblage

  • Paint the biscuit with sugar syrup.
  • Spread the chantilly cream evenly over the biscuit.
  • Roll up firmly.
  • Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
  • Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
  • Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.
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Creamy Vanilla And Chocolate Jelly

Creamy Vanilla And Chocolate Jelly is a very light and airy dessert, with a touch of sweetness. Who wouldn’t love chocolate and vanilla goodness in a cup? I always try to limit myself. This dessert is so simple to make and a great way to end a special dinner. It can be done the day before.

Птичье молоко в стаканчиках

Creamy Vanilla And Chocolate Jelly

Irina
You can also make it in one big baking pan and cut it into small squares.
Prep Time 15 minutes
Cook Time 5 minutes
5 hours
Total Time 5 hours 20 minutes
Servings 12 servings

Ingredients
  

Vanilla layer

  • 1/2 cup water cold
  • 3 packs Knox original gelatin unflavored
  • 500 ml heavy whipping cream
  • 500 ml whole milk
  • 8 Tbsp sugar
  • 1 Tbsp vanilla extract

Chocolate layer

  • 60 ml whole milk
  • 3 Tbsp water cold
  • 1/2 pack Knox original gelatin unflavored
  • 1 Tbsp sugar
  • 1 Tbsp cacao powder

Instructions
 

Vanilla layer

  • In a small bowl, sprinkle gelatin over 1/2 cup of cold water. Let stand for 5 minutes.
  • In a large saucepan, bring milk, heavy whipping cream, vanilla extract and sugar to a simmer, stirring constantly, until sugar is dissolved.
  • Add gelatin mixture and stir until dissolved. Remove the saucepan from the heat. Let it cool for 5 minutes, strain through a fine sieve.
  • Divide the mixture between 12 small glasses and place them in the fridge until firm (2-3 hours).

Chocolate layer

  • In a small saucepan, add milk and water. Sprinkle gelatin on top and set aside for 3 minutes. Add cacao powder and sugar, mix well.
  • Place over medium heat and heat until barely boiling, stirring constantly.
  • Remove from the heat and strain through a fine sieve. Let the mix cool down.
  • Remove the glasses from the refrigerator and pour the chocolate mixture on top of the vanilla jelly.
  • Refrigerate for 2 more hours.
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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.

Beef Rice Pilaf With Dry Barberry Berries

Irina
It is very important to put the raw garlic on top of the rice before covering everything with water.
Prep Time 20 minutes
Cook Time 1 minute
Total Time 21 minutes
Servings 8 servings

Ingredients
  

  • 2 cups rice Uncle Ben’s Long Grain White Rice
  • 2 lb beef boneless stew beef
  • 4 large carrots
  • 2 onion
  • 1/2 cup olive oil
  • 1 head garlic
  • 1 tsp ground cumin
  • 5 Tbsp barberry dry berries
  • 1 Tbsp freshly ground black pepper
  • 2 bay leaves
  • 2 Tbsp salt
  • 4 cups water hot

Instructions
 

  • Soak and rinse the rice, at least 2-3 times, then drain.
  • Cut beef into 1 inch pieces.
  • Peel and cut the carrots into thick matchsticks.
  • Peel and dice onion.
  • Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
  • Cook beef for one hour on medium-low heat, stirring occasionally.
  • When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
  • Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
  • 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.
  • Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
  • Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
  • 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.
  • Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.
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Beets and beef borscht

Borscht is a traditional Russian and Ukrainian hot soup that is made with beef, beets and cabbage. It is popular in many Eastern European countries, and each country has its own recipe. This recipe is how my grandma used to cook.

Check my other soups on this website!

Beets and beef borscht

Irina
Traditionally, Russian borscht is prepared with beef, but you can make it with any meat you like.
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 10 people

Ingredients
  

  • 1 1/2 pound slice of bone-in beef shank (with a lot of meat)
  • 1 bay leaf
  • salt and pepper to taste
  • 15 cups water cold
  • 3 medium potatoes peeled, cut into 1/2-inch cubes
  • 2 medium carrots peeled and shredded
  • 3 medium beets peeled and shredded
  • 1/2 onion chopped
  • 300 gr cabbage (about 1/2 small cabbage) shredded
  • 2 Tbsp olive oil
  • 3 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1/4 cup fresh parsley chopped

Instructions
 

  • In the large pot, add the beef, one bay leaf, 2 teaspoons of salt and cold water. Bring to a boil.
  • Carefully remove the scum with a slotted spoon, or you can strain it and then start fresh with clean meat and clean water. Bring it to a boil one more time, then reduce heat to medium and simmer for about 50 minutes.
  • While your meat is cooking, get your veggies ready.
  • Heat the olive oil in a large skillet over medium heat. Add grated carrots along with onion and sauté until nice and golden.
  • Add beets and cook for 4 minutes stirring. Then stir in the tomato paste and cook for another 10 minutes, stirring frequently.
  • Once the meat is ready, add potatoes. Allow to simmer for about 10 minutes.
  • Add sliced cabbage into the stock and cook for 5 minutes.
  • Stir in the sautéed vegetables and cook for 5 more minutes.
  • Stir in parsley and sugar.
  • Taste the borscht for flavor. Feel free to add more salt and pepper.
  • Serve hot, with sour cream and bread.
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Meatballs Soup

This meatballs soup is one of the first soups I made right after I moved out from my parents house. I got this recipe from my mom over the phone. This meatball soup is very easy to make and will take no more than 30 minutes.

Meatballs Soup

Irina
I like to make meatballs and cut all the vegetables before boiling the water for soup.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 5 servings

Ingredients
  

Meatballs

  • 1/2 lbs ground turkey
  • 1/2 lbs ground beef
  • 1/2 onion finely diced
  • salt to taste

Soup

  • 10 cups water
  • 3 Tbsp chicken bouillon paste (optional)
  • 5 medium potatoes cubed
  • 1/2 medium onion finely diced
  • 3 Tbsp rice (any)
  • 2 Tbsp olive oil
  • 1 large carrot shredded
  • 1/2 cup fresh dill and parsley chopped
  • salt and pepper to taste

Instructions
 

  • Place ground turkey and beef into a bowl. Add 1/2 chopped onion and salt. Mix well. Form a ball from the meat by rolling it in your hands.
  • Add 10 cups of water to a medium pot over high heat. Add chopped potatoes (and chicken bouillon paste) to the soup pot.
  • Bring to a boil. Toss the 1/2 onion and rice into the soup.
  • Add one by one meatballs into the pot. Cook for 15 minutes or until meatballs are floating at the top.
  • Meanwhile, heat a small skillet over medium heat. Add 2 Tbsp of olive oil and shredded carrot. Saute for about 2 minutes and add it to the pot.
  • Boil for 3 more minutes. Add fresh dill or parsley at the end.
  • Serve it with sour cream if desire.
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Fried Cabbage With Sausage

Fried cabbage with sausage is so simple but tasty, and the leftovers are tastier than it was the first day. When it comes to sausage, you can’t go wrong with this one. You can use any sausage you like: it can be Italian sausage, Polska kielbasa, smoked sausage, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.

Print

Fried cabbage with sausage

Course Main Dish
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 1/2 head cabbage
  • 2 carrots large
  • 1 onion large
  • 4 Tbsp olive oil
  • 5-6 sausages
  • salt and pepper to taste
  • 1 bay leaf optional
  • 1/2 cup water

Instructions

  • Cut the cabbage into thick slices.
  • Dice onion into the small squares, shred the carrots.
  • Slice the sausages.
  • In a large skillet, heat the oil over medium heat. Add onion and cook until lightly brown.
  • Add shredded carrots and continue cooking for couple more minutes, stirring constantly.
  • Add cabbage and stir well.
  • In a few minutes add sausage. Bury the sausages under the cabbage, to get the brown color.
  • When the sausages are lightly brown, add salt and pepper, bay leaf, and some water (about 100 ml), mix well. Reduce heat to low, cover the skillet with lid and simmer for about 10 minutes. Mix every 2-3 minutes.
  • Once cooked, add fresh herbs and serve.

Pickled Cabbage

For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!

Pickled Cabbage

Natalija
Cook Time 3 minutes
Total Time 12 hours 3 minutes
Servings 8 servings

Ingredients
  

  • 3-4 lb cabbage
  • 3-4 carrots
  • 1 head of garlic
  • 4 cup water
  • 1/4 cup sugar
  • 2 Tbsp salt
  • 1/2 cup vegetable oil
  • 1 cup 6% vinegar

Instructions
 

  • Cut, core and shred cabbage finely.
  • Peel the carrots and grate.
  • Peel the garlic and cut each clove into 4 pieces.
  • Place vegetables in a mason jar.
  • Meanwhile, in a large pot, boil water with salt, sugar and olive oil. Remove from the heat and add vinegar.
  • Pour hot marinade over the cabbage and let it cool completely.
  • Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.
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