A very easy tart to prepare made from ready-made puff pastry, tomatoes and Boursin™ cream cheese.
This French pie can be of any shape and any size, depending on what kind of dough you have on hand. I don’t even make sides so there is less dough and more filling. But this is not for everyone: if you like golden puff pastry, fold 1 centimeter of the edges inward and brush them with egg.
Tomato and Boursin™ Puff Pastry Tart
Ingredients
- 1 sheet all butter puff pastry
- 1 egg
- 4-5 tomatoes slices
- 100 g Fresh cream cheese (ex. Boursin™)
- Freshly ground black pepper
- Few basil leaves
Instructions
- Preheat the oven to 180°C (thermostat 6).
- Spread the dough on a baking sheet lined with parchment paper. Prick it with a fork.
- Brush the entire surface with the egg wash.
- Place the tomato slices.
- Press paper towel over the tomatoes to remove liquid excess.
- Place a small piece of cheese on each tomato slice. Pepper.
- Bake for about 25 minutes until the dough is cooked through.
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This post was posted in Main Dish, Puff Pastry
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.
Chocolate Yule Log (Bûche de Noël)
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
- 100 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.
Notes
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This post was posted in Desserts
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
Almond Shortcrust Pastry
Almond shortcrust pastry is very easy to make, keeps well and is suitable for biscuits or tart bases.
Almond Shortcrust Pastry
I found this recipe on the French website Meilleur du Chef (https://www.meilleurduchef.com/fr/recette/pate-sablee-amande.html) and since then, I have not looked for any other options. Here is my translation from French. Try making this dough and baking a fruit or berry pie from it.
Ingredients
- 120 g softened butter
- 75 g powdered sugar
- 30 g almond flour
- 1 pinch of salt
- 1 tsp liquid vanilla (1 packet of vanilla sugar or 1 vanilla pod)
- 1 egg (beat a little with a fork)
- 200 g flour
Instructions
- Place butter, powdered sugar, almond flour, salt, vanilla, egg and flour in a mixer bowl.
- Using a paddle attachment (sheet), mix the ingredients at low speed until smooth. Be careful: do not mix the dough for too long.
- Form the dough into a ball.
- For convenience, flatten a little, wrap in cling film and put in the refrigerator for at least 1 hour. After an hour (or even better the next day), you can start making the pie.
- This dough keeps well frozen, so I always make a double batch, dividing it into 2 parts: I cook one part right away, and the other one stays in the freezer until the right time.
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This post was posted in Desserts
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.
Easy poached pears with chocolate
Ingredients
- 4 pears
- 750 ml water
- 3 Tbsp sugar
- 1 vanilla bean cut in half longwise
- 50 g dark chocolate
- Some Fresh mint
Instructions
- Peel the pears.
- Cut them in half, then core.
- In the pot, bring water to a boil with sugar and vanilla bean.
- 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.
- To serve, drain the pears well. Then place each half on an individual plate.
- Sprinkle with shredded chocolate and decorate with mint.
- You can also serve this dessert in a glass.
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This post was posted in Desserts
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.
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.
Ingredients
- 1 kg green tomatoes
- 3/4 inch ginger (optional)
- 2 lemons
- 650 g sugar
Instructions
- Cut the tomatoes into wedges. Peel and grate the ginger, and press the lemon.
- In a pot, combine the tomatoes, sugar, ginger, and lemon juice. Cover and let sit all night.
- 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.
- Pour the jam into a clean jar and cover it with its lid.
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This post was posted in Desserts, Gluten-Free
Green Asparagus with Balsamic Vinegar
Green asparagus with balsamic vinegar is always delicious! Asparagus can be steamed, baked, pan-fried, or grilled. In this recipe, I’ve chosen the simplest method that requires minimal equipment—just a saucepan. A very light sauce with balsamic vinegar and olive oil.
Enjoy asparagus as a starter or as a side dish for meat, fish, or eggs…
Green Asparagus with Balsamic Vinegar
White asparagus is prepared and served in the same way. Adjust the cooking time according to its size.
Ingredients
- 1 bunch green asparagus
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
Instructions
- Peel the asparagus using a vegetable peeler and cut off the tough ends of the stalks.
- In a large saucepan, bring salted water to a boil and add the asparagus. Cook for 8 to 10 minutes, depending on their thickness.
- Meanwhile, mix the balsamic vinegar and olive oil in a small bowl.
- Check the asparagus for doneness with the tip of a knife. When they are cooked to your liking, plunge them into ice water to stop the cooking, then drain them.
- Place the asparagus on a serving dish, season with salt and pepper, and drizzle with the sauce.
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This post was posted in Appetizers, Main Dish
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!
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.
Ingredients
- 200 g dark or milk chocolate chips or break chocolate into small pieces
- 6 fresh eggs (at room temperature)
- 1 pinch salt
Instructions
- 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.
- Separate egg yolks from the egg whites. Add egg yolks in melted chocolate and mix well.
- Whisk egg whites with salt until stiff.
- Carefully fold the egg whites into chocolate using a spatula.
- You should have a smooth and fluffy mousse.
- Divide the mousse among individual glasses. Refrigerate your dessert for 4-6 hours.
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Ratatouille
My version of ratatouille that you can prepare in any season as a main dish or side dish.
Zucchini, eggplant and sweet peppers have different cooking times. This is why they must be cooked separately. First, brown each vegetable on its own in a pan with a drizzle of olive oil.
Then, when all the vegetables are ready, we bring them together and then let them simmer over low heat so that the flavors mix.
Ratatouille
My version of the ratatouille that you can prepare the day before and in any season. Serve it as a main dish or side dish.
Ingredients
- 1 large onion peeled
- 4-5 cloves garlic peeled
- 1-2 eggplants
- 2 green zucchinis
- 3 tomatoes
- 2-3 sweet peppers (various colors)
- 7-8 tablespoons olive oil
- Salt and freshly ground black pepper
- 1/2 teaspoon herbes de Provence
- 3 bay leaves
Instructions
- Dice the zucchinis into small cubes.
- Dice the eggplants into small cubes.
- Cut the peppers in half, remove the seeds, then dice into small cubes.
- Dice the onion into small cubes.
- Mince the garlic cloves.
- Remove the seeds from the tomatoes and dice them into small cubes.
- Heat a little olive oil in a skillet and sauté the onions. Add the garlic and continue cooking for a few more minutes. Season with salt and pepper. Remove the skillet from the heat.
- Separately, sauté the sweet peppers in a little olive oil. Season with salt and pepper.
- Separately, sauté the zucchinis in a little olive oil. Season with salt and pepper.Then, in the same way, sauté the eggplants. Season with salt and pepper.
- Combine all the sautéed vegetables in a large skillet. Add the diced tomatoes and gently mix. Sprinkle with Herbes de Provence and add the bay leaves. Optionally, add a few extra garlic cloves.
- Taste and adjust the seasoning if needed. Cover with a lid and let it simmer over low heat for about 10 minutes to allow the flavors to meld.
- Serve hot or cold, garnished with freshly chopped herbs.
Nutrition
Calories: 1kcal
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This post was posted in Main Dish
Chocolate pear tart
Incredibly delicious tart from my favorite chef Philippe (Meilleur du chef). This chocolate pear tart is a little long to prepare, but without a doubt, worth it!
At the request of friends, my translation from French with slight deviations from the original recipe.
if you like it, please try my other desserts.
Chocolate pear tart
The dough can be prepared by hand, in a food processor or using a mixer.
Ingredients
Almond Shortcrust Pastry
- 200 g flour
- 120 g softened butter
- 75 g powdered sugar
- 30 g almond flour
- 1 egg
- 1/2 tsp liquid vanilla (or 1 packet of vanilla sugar or 1 vanilla pod)
Almond Cream
- 50 g almond flour
- A dash lemon juice
- 45 g sugar
- 1 egg yolk
- 2 egg whiltes
- 3-4 ripe pears
Chocolate Ganache
- 150 ml heavy cream (35%)
- 210 g chocolate chips 60 % cocoa
- 50 g grated dark chocolate
Instructions
Almond Shortcrust Pastry
- Sift the flour and powdered sugar into a bowl or onto a work surface. Add almond flour and butter cubes. Rub with your hands until it becomes crumbly.
- Add the egg and liquid vanilla. Mix everything quickly. Once it forms into a ball, the dough is ready.
- Wrap the dough in plastic wrap and refrigerate for about 1 hour.
- Preheat the oven to 170°C (340°F). Roll out the dough thinly between parchment paper or plastic wrap.
- Transfer the dough to a tart pan, pressing it against the bottom and sides. Trim off any excess dough. (In the example, a baking ring is used.)
- Poke the entire surface with a fork.
- Bake in the oven for 15–20 minutes until golden. Remove and cool.
Almond Cream
- Mix sugar with egg yolks. Add lemon juice and almond flour.
- Beat the egg whites into stiff peaks.
- Gently fold the beaten egg whites into the almond mixture.
- Peel the pears, cut them in half, and remove the cores. Slice them very thinly.
- Spread the almond-egg mixture evenly over the cooled tart crust. Arrange the pear slices decoratively on top.
- Bake in the oven for about 20 minutes. Remove the tart from the oven and let it cool.
Chocolate Ganache
- Carefully remove the tart from the pan. Cut a long strip of parchment paper about 5 cm wide. Wrap it around the tart and secure it with tape.
- Heat the cream to a boil and pour it over the chocolate. Let it sit for 1–2 minutes.
- Stir until smooth to create a thick ganache.
- Pour the ganache over the tart and smooth the surface.
- Sprinkle with grated chocolate.
- Let it set at room temperature or in the refrigerator. Once the ganache is firm, remove the parchment strip.
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This post was posted in Desserts