Prunes with prosciutto

The prunes are wrapped with thin slices of Italian raw ham, the prosciutto. Easy to prepare and quick to cook!

Prunes with Prosciutto

Prunes with prosciutto

Natalija
It is possible to cook the prosciutto prunes in a pan but it is better and easier to prepare them in the oven.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people

Ingredients
  

  • 7 thin slices prosciutto
  • 20 prunes pitted
  • 20 tooth picks

Instructions
 

  • Preheat the oven to 240°C (thermostat 8) and cover a baking tray with baking paper or aluminum foil.
  • Cut the prosciutto slices into thirds lengthwise.
  • Wrap each prune with a slice of prosciutto.
  • Secure with a wooden skewer (tooth pick).
  • Place the bites on the baking sheet and cook in the oven for 3-5 minutes.
  • Serve immediately.
Tried this recipe?Let us know how it was!

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

Natalija
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

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.
Tried this recipe?Let us know how it was!

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

Natalija
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

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).
Tried this recipe?Let us know how it was!

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

Natalija
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 2 hours 45 minutes
Servings 4 galettes

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.
Tried this recipe?Let us know how it was!

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

Natalija
This soup is delicious and silky even without any cream. I add very little, just to make it look beautiful.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings

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.
Tried this recipe?Let us know how it was!

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!

Шоколадный мусс

French Chocolate Mousse

Natalija
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.
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 4 hours 17 minutes
Servings 6 servings

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.
Tried this recipe?Let us know how it was!

Quick Almond Cake

This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.

Быстрый миндальный пирог

Quick Almond Cake

Natalija
You can use any cake pan you like or have. My favorite one is loaf pan, and I usually make it without the almonds on top. Easy to cut and easy to pack for lunch or picnic.
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
  

  • 180 g sugar
  • 4 eggs
  • 100 g unsalted butter softened
  • 1 pinch of salt
  • 100 g almond flour
  • 60 g all purpose flour
  • 2 tsp baking powder
  • 1 Tbsp sliced almonds (optional)
  • 1 tsp confectioner’s sugar (optional)

Instructions
 

  • Preheat oven to 380 degrees F. Grease a cake pan.
  • In a medium bowl whisk all the ingredients together until combined.
  • Pour the mixture into the prepared cake pan. You can sprinkle with almonds if desire.
  • Bake in the oven for about 35 minutes or until a toothpick inserted in the middle of the cake comes out clean.
  • Remove your cake from the oven and allow it to cool. Transfer to a plater. Dust it with powdered sugar before serving.
Tried this recipe?Let us know how it was!

Flourless chocolate cake

The flourless chocolate cake is a delicate gluten free dessert that melts in your mouth. The recipe is absolutely simple without any flour! All you need is chocolate, butter, sugar and eggs.

My Cafe Gourmand

Flourless chocolate cake

Natalija
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 servings

Ingredients
  

  • 200 g chocolate chips (60%)
  • 150 g unsalted butter
  • 200 g sugar
  • 6 eggs
  • 2 pinches salt
  • 1/4 tbsp powdered sugar

Instructions
 

  • Melt the chocolate and butter on a water bath or in a microwave. Mix well.
  • Add sugar and mix well.
  • Separate yolks from egg whites.
  • Add yolks into the melted chocolate and mix.
  • Add salt to the egg whites, and beat into a thick foam.
  • Using a spatula carefully fold in whipped egg whites into chocolate mass.
  • Preheat oven to 380 degrees F. Generously butter a baking pan and pour the batter into the cake pan.
  • Bake in in the preheated oven for about 25 minutes. The exact time of baking depends on the oven, size and quality of the baking pan. Once the the cake is moist and not liquid inside (it’s not a lava cake) – it’s ready. Please, don’t overcook!
  • Let the cake cool then carefully remove it from the pan. Dust it with powdered sugar and serve.
Tried this recipe?Let us know how it was!

King Cake (Galette des Rois)

This King Cake (Galette des Rois) is a very popular French pie. It 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, a charm or “fève” into the center of the galette.  The person who receives the slice with the charm is “King of the Day”. The lucky winner gets to wear a (paper) crown for the rest of the day!

King Cake (Galette des Rois)

Natalija
Prep Time 20 minutes
Cook Time 30 minutes
Resting time (refrigerator) 1 hour
Total Time 1 hour 50 minutes
Servings 8 servings

Ingredients
  

  • 1/2 cup (100 g) softened butter
  • 1/2 cup (100 g) sugar
  • 2 eggs
  • 1/2 cup (100 g) almond flour
  • 1 Tbsp vanilla extract (optional)
  • 1 Tbsp rum (optional)
  • 2 sheets ready-to-use puff pastry ( Puff Pastry Sheets)
  • 1 egg yolk

Instructions
 

  • Beat the softened butter and sugar together, then beat in the eggs. Stir in the almond powder. Add vanilla, rum and set it aside.
  • Roll out one sheet of puff pastry. Poke holes with fork.
  • 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.
  • Brush the edges of the pastry with water and cover with another circle of dough on top and press down to seal the edges.
  • Brush with beaten yolk then use a paring knife to create a design on top of your galette,
    Poke 8-10 holes in the top, to allow steam to escape while baking.
  • Place in the refrigerator for 1 hour.
  • Preheat oven to 380 degrees F. Bake for 30-35 minutes or until the pastry is golden brown. (Bake on the bottom rack of the oven).
Tried this recipe?Let us know how it was!

Pureed Pea Soup

Pureed soups are wonderful way to enjoy vegetables. Plus you don’t have to go grocery shopping in order to make this soup. You can find all the ingredients that you’ll need in your pantry. Use any meat you have in your fridge. And same with peas, use any peas you have, it can be frozen, canned or fresh.

Print

Pureed Pea Soup

It takes a lot less time to make this soup, compare to regular soups. All you have to do is chop up the vegetables into chunks, and don't worry about cutting them perfectly, soup will be blended anyway.
Course Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 3 Tbsp olive oil
  • 200 g chicken fillet
  • 1 onion
  • 5 potatoes
  • 400 g frozen peas (or canned)
  • 1,5 L water
  • salt and pepper to taste
  • some sour cream

Instructions

  • Cut chicken into small pieces. Peel and chop onion(half-moon). Peel and cut the potatoes in quarters.
  • In a large pot, heat the olive oil, add chicken and cook until beginning to golden brown. Add onion and sauté for about 5 minutes, constantly stirring.
  • Add the potatoes and cover with water. Bring to a boil.
  • Add frozen or canned peas(drained). Bring to a boil. Add salt and pepper. Reduce the heat, cover and simmer for another 20 minutes.
  • Puree the soup with blender until smooth. If the soup is too thick, add some water.
  • Divide soup into bowls and top it with sour cream.
  • If you have some extra time, you can make a design on your soup. For this you will need to transfer the sour cream into the small ziplock, cut the tiny hole in the corner(1-2 mm) and use your imagination . 😉

Social media & sharing icons powered by UltimatelySocial