If you like almonds and walnuts, you will love this savory cake. Crush up walnuts and use almond flour to make this easy, quick, and delicious dessert.
Walnut and Almond Cake
Ingredients
- 125 g walnuts
- 5 eggs
- 230 g sugar
- 125 g melted butter
- 125 g almond flour
- 80 g all purpose flour
- Some walnuts halves
- Some powdered sugar
Instructions
- Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
- Grind the walnuts in a blender. (Keep few walnuts halves to decorate the cake.)
- Using a mixer beat the eggs with sugar.
- Add the butter. Mix.
- Add the walnuts and almond powder. Mix.
- Add the flour and mix last time.
- Pour the batter in the pan. Lay slices the walnuts halves on top of the cake.
- Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off, then transfer to plate.
- Dust it with powdered sugar before serving.
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This post was posted in Desserts
Puff Pastry Apple Tart
Very simple puff pastry apple tart recipe with minimum ingredients and maximum flavor. You don’t even need a mold for it. Sour apples work the best. I use brown sugar, it gives the apples that caramelized taste. Can be served warm with a scoop of vanilla ice cream, or cold with some powdered sugar on top.
Puff pastry apple tart
Taste first your apples, then add more or less sugar to make tart perfect to your taste.
Ingredients
- 1 sheet all butter puff pastry
- 3-4 apples Granny Smith
- 1-2 Tbsp brown sugar
- 30 g unsalted butter
- confectioner’s sugar (optional)
Instructions
- Preheat the oven to 380 degrees F. Place the dough on the baking sheet lined with parchment paper. Poke all over with a fork.
- Peel the apples, core and cut into wedges. Slice the wedges thinly and arrange the slices on the pastry, overlapping as you go. Dot apple slices with butter.
- Fold the edges of the pastry.
- Bake for 35-45 minutes, until the pastry is golden and apples are tender.
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This post was posted in Desserts, Puff Pastry
Pumpkin Soup
French recipe for a silky and smooth Pumpkin Soup with two main ingredients. Healthy, colorful, and easy to make. If you have a blender, you have to try this recipe as soon as pumpkins are in season.
To impress your guests, serve this soup in individual pumpkins.
Pumpkin Soup
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Ingredients
- 2 leeks (white part only)
- 1 medium pie pumpkin or sugar pumpkin (about 1.5 kg)
- 4 Tbsp olive oil
- Salt and freshly ground black pepper
- Some heavy whipping cream or sour cream (optional)
- Some fresh herbs (cilantro, green onion, parsley) to garnish
Instructions
- Wash and chop the leeks.
- Wash the pumpkin and cut it in half horizontally. Scrape the inside of the pumpkin clean with the spoon or ice cream scoop (you can use the seeds for another recipe).
- Peel and cut into regular cubes.
- In a large skillet, heat the olive oil over medium heat. Cook and stir leeks until they are soft and translucent, about 5 minutes.
- Add pumpkin cubes and cook for 5-7 more minutes. Stir occasionally.
- Transfer the veggies into a large pot. Add just enough water to cover them, and bring to a boil. Add salt and pepper. Simmer about 15 minutes until the pumpkin is cooked.
- Puree the soup with an immersion blender or in a food processor. Add a little more boiling water if the soup is too thick. Taste for flavor, and feel free to add more salt or pepper.
- Serve hot, with sour or heavy whipping cream and fresh herbs.
For a special presentation:
- Cut off the top of a small pumpkin and scrape the inside.
- Before adding the soup, heat the pumpkin for few minutes in the oven, then add the hot soup and serve immediately.
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This post was posted in Soups
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
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.
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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Tuna Rice Salad
Very nourishing and yet simple to make salad from canned tuna, rice, corn, avocado, eggs and tomatoes. No mayonnaise! This salad always comes to my mind when I have leftover rice.
Tuna Rice Salad
You can add english cucumber to this salad.
Ingredients
- 2 hard boiled eggs peeled
- 1 can (150 g) tuna in its own juice drained
- 100 g fully cooked rice
- 1 avocado
- 1 can whole kernel sweet corn drained
- 2 medium tomatoes cut into 6-8 wedges
- 1/4 red oinon peeled and cut in half-moon
- Salt and freshly ground black pepper
- 3 Tbs olive oil
- Green onion or fresh dill minced
Instructions
- In a nice big serving plate, mash tuna using a fork. Add rice and stir to combine.
- Cut the avocado in half, using a sharp knife, slice through the avocado lengthwise until you feel the knife hit the pit. Remove the pit and dice avocado into cubes.
- Add avocado, corn, tomatoes, and red onion. Carefully mix. Season with salt and pepper to taste and drizzle with olive oil.
- Slice eggs into quarter. Arrange them on top of the salad. Garnish with green onion.
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This post was posted in Salads
Creamy Zucchini Soup
This deliciuos Creamy Zucchini Soup is extremely easy to cook. Only three main ingredients: zucchinis, onions and milk.
Creamy Zucchini Soup
If you like Maggi broth cubes, add one to the soup while it is being boiled. By doing so, it is no longer needed to add salt, pepper, or herbs.
Ingredients
- 5 zucchinis
- 3 onions
- 3 cloves of garlic
- 3-4 Tbsp olive oil
- salt and ground pepper
- 300 ml water
- 300 ml milk (2%)
- 100 ml heavy cream
- 1 tsp mix of herbs de Provence
- Few pinches of paprika for serving
Instructions
- Peel and chop onions.
- Peel and chop garlic.
- Cut the zucchinis.
- In a large pot, heat the olive oil, add onions and garlic. Cook until golden, while stirring constantly.
- Add zucchinis, and sauté for about 5 minutes. Add salt and pepper.
- Add water, milk and heavy cream. The level of liquid should just cover the veggies. Bring to a boil. Reduce the heat, add the herbs of Provence and simmer about 20 minutes.
- Puree the soup with blender until smooth. If the soup is too thick, add some milk or heavy cream. Bring to a boil once again and remove the pan from the heat. Taste the soup, and add salt and pepper accordingly.
- Serve the creamy soup and don’t forget to sprinkle with paprika or decorate with fresh herbs.
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This post was posted in Soups
Walnut Cake with Plums
You will love this walnut cake with plums.
“All prunes are plums, but not all plums are prunes. When dried, plums are called prunes, but the prune fruit comes from a different type of plant than plums.”
Whatever you call them, they’re the best combination with walnuts! 🙂
Walnut Cake with Plums
Ingredients
- 240 g softened butter
- 200 g granulated sugar
- 4 eggs
- 200 g sifted flour
- 1 tsp baking powder
- 160 g ground walnuts
- 6-12 pieces pitted dried plums (cut into 2-4pieces)
- 8-10 halves walnuts
Instructions
- Preheat oven to 380 degrees F. Generously butter a skillet.
- In a medium bowl combine butter and sugar together and beat until creamy.
- Add eggs, flour, baking powder and mix until the batter is smooth. Add ground walnuts and mix.
- Scrape the batter into the skillet and smooth the top with spoon. Lay slices of plums and walnuts halves on top of your cake.
- Bake for 40-45 minutes. (Check often last 5-10 minutes).
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This post was posted in Desserts
French Buckwheat Crepes with Mushrooms
Prepare buckwheat crepes and garnish them with this delicious, simple mushroom and sour cream combination. A French favorite!
Find other recipes on this site: the buckwheat crepes or the version with ham and cheese.
French Buckwheat Crepes with Mushrooms
Ingredients
Buckwheat Crepes (for 12 galettes)
- 250 g buckwheat flour
- 1 tsp sea salt
- 350 ml water
- 350 ml milk
- 2 eggs
- 50 g melted butter
Filling (4 servings)
- 1 onion peeled and minced
- 1 Tbsp olive oil
- 400 g mushrooms cleaned and sliced or 2 jars of canned sliced mushrooms
- 150 ml sour cream
- Salt and freshly ground black pepper
Instructions
- Mix buckwheat flour with salt, milk, water, and eggs together. Add melted butter and whisk until you get a smooth batter. Cover with plastic and and let rest for at least 2 hours. When you are ready to cook the crepes, stir the batter before frying each crepe.
- In a medium skillet, heat the oil add onion and sauté for 3-5 minutes.
- Add sliced mushrooms and sauté for another 5 minutes.
- Add the sour cream, mix well, and cook for another few minutes. Season with salt and pepper. Remove from heat.
- Heat a lightly buttered nonstick skillet. Add 1/4 cupful batter to skillet and immediately tilt to fully cover the bottom of the pan with a thin layer. Cook for a few seconds until the surface isn’t liquid.
- Without flipping the crepe, place 2-3 Tbsps of mushroom’s filling in the center. A 10-15 seconds later, as the crepe seems to be ready, carefully lift the sides with a spatula and fold them to form a square, or triangle.
- Carrefully transfer the crepe from the pan to tha plate, and serve quickly.
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This post was posted in Main Dish
Chocolate King Cake (Galette des Rois)
King Cake is a very popular French pie that celebrates the Epiphany, in early January. My children love this cake as well as chocolate so the Chocolate King Cake makes them twice as happy!
Chocolate King Cake (Galette des Rois)
Ingredients
- 100 ml heavy whipping cream
- 100 g dark chocolate (60-70% cacao)
- 50 g softened butter
- 50 g sugar
- 1 egg
- 50 g almond flour
- 2 sheets ready-to-use puff pastry
- 1 egg yolk
Instructions
- Bring the heavy whipping cream to a boil. Pour it on the chocolate, wait a few seconds then mix well until the mixture is homogeneous.
- Beat the softened butter and sugar together.
- Beat in the egg. Mix.
- Then, add the almond flour and mix well.
- Add the melted chocolate to the almond preparation and mix well. If this preparation is too thin (because it is still hot), leave to cool in the refrigerator for 10-15 minutes.
- Roll out one sheet of puff pastry. Spread the chocolate-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” in the filling.
- Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
- If you want, with a knife or just with your fingers, decorate the edges.
- Brush with beaten yolk. Place in the refrigerator for at least 1 hour.
- Preheat oven to 390F (190C).
- Brush with yolk one more time. Using a knife, create a design on top of your galette. Poke 3-5 holes, to allow steam to escape while baking.
- Bake for 30 minutes or until the pastry is golden brown.
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This post was posted in Desserts, Puff Pastry
Chickpea Salad with Feta Cheese
The chickpea Salad with Feta Cheese is a very simple salad, composed of canned chickpeas and feta. The tomatoes and bell peppers are not necessary, but provide more flavor and vitamins, as well as a vibrant color.
Chickpea Salad with Feta Cheese
The feta cheese is already salty enough, so salt the salad lightly.
Ingredients
- 400 g (1 can) garbanzo beans drained
- 150 g feta cheese cubed
- 15 cherry tomatoes, or 2 medium tomatoes sliced
- 1 bell pepper cored and sliced
- 1/2 red onion cut into thin slices
- 1 clove garlic pressed
- Fresh or dried herbs (cilantro, chive, dill) chopped
- Salt and freshly ground black pepper
- 1 lemon (juice only)
- 3-4 Tbsp olive oil
Instructions
- In a salad bowl, mix the chickpea, feta, tomatos, bell pepper, onion, garlic, and herbs.
- Season with salt and pepper. Drizzle with freshly pressed lemon juice and olive oil. Serve right away or keep it in the refrigerator.
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This post was posted in Salads