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.
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.
Servings 4 servings
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 . 😉
This post was posted in Soups
Duchess Potatoes
Duchess potatoes (Pommes de terre duchesse) are a French classic recipe made from mashed potatoes with butter and egg yolks. Using a pastry bag, mashed potatoes are formed into roses and baked in the oven until golden brown.
The dish looks very elegant and is served as a side dish for meat, fish or vegetables.
Duchess Potatoes
Ingredients
- 1.5 kg potatoes
- 200 g butter
- Salt and pepper to taste
- A little (on the tip of a knife) grated nutmeg (optional)
- 4 egg yolks
Instructions
- Peel the potatoes, cut into pieces and boil in salted water. Once the potatoes are cooked (pierce the potatoes with a knife or fork to check), immediately drain the water.
- Mash hot potatoes into a puree, adding butter. Salt, pepper and add nutmeg.
- Add egg yolks and mix very well. Puree should be soft and without lumps.
- Preheat oven to 200C. Line a baking sheet with baking paper or a silicone mat.
- Transfer the puree to a pastry bag fitted with a star tip and pipe the roses of the desired size onto a baking sheet.
- Bake in preheated oven until golden brown, for about 10 minutes.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish
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!
Easy Apple Cake
Take sour apples for this recipe.
Servings 8 servings
Ingredients
- 4 eggs
- 200 g sugar
- 150 g sifted flour
- 2 tsp baking powder
- 2 Tbsp olive oil
- 3 big apples Granny Smith
- 1 tsp confectioner's sugar (facultatif)
Instructions
- Preheat oven to 380 degrees F. Grease and flour a round cake pan or line the bottom of the pan with parchment paper.
- Using an electric mixer, beat eggs and sugar. Add flour and baking powder. Mix well, then add oil and mix last time.
- Peel and dice apples into small pieces. Lay out the apples on the bottom of the pan.
- Pour the batter over the apples.
- Bake for about 45 minutes or until а knife inserted in the middle comes out clean.
- Let the cake cool then transfer to plate.
- Sprinkle with confectioner's sugar.
This post was posted in Desserts
Lemon Shells Stuffed With Ice Cream
Refreshing chocolate and lemon treats, served in the natural lemon shells. If you wish to serve them in a la cafe gourmand style, use small lemons, surprise your friends.
Lemon Shells Stuffed With Ice Cream
It will be easier to work with lemon sorbet and chocolate ice cream if you remove it from the freezer 3 minutes before.
Ingredients
- 6 lemons
- 1 (300 g) lemon sorbet
- 1 (300 g) chocolate ice cream
Instructions
- Cut off the top of the lemon. Hollow out each lemon by using a teaspoon. Remove juice and flesh, but be careful not to puncture the lemon skin.
- Spoon some lemon sorbet into shells and press firmly with teaspoon. Fill the rest of the lemon with chocolate ice cream.
- Place stuffed lemons in the freezer with the hats on top. You can serve this fancy dessert in as little as one hour, or when the lemon shells are completely frozen.
Tried this recipe?Let us know how it was!
Tomato Tart
Who said that tarts are only for dessert? Fill a square of puff pastry with colorful mosaic of tomatoes, cheese, Dijon mustard, herbs de Provence. Then surprise your friends or family with this savory piece of artwork.
Tomato Tart
This mediterranean tart is a must make. You can make it with tomatoes of the same or different size, of different colors and different varieties. The most important thing is that they are ripe and flavorful. Perfect dish for small crowds.
Ingredients
- 1 sheet all butter puff pastry
- 1-2 Tblsp Dijion mustard
- 5-6 tomatoes
- 30 g shreaded cheese (parmesan)
- Salt and freshly ground black pepper to taste
- herbs de provence (optional)
- couple basil leaf (optional)
Instructions
- Cut tomatoes into thin (0.5 cm) slices. Put them in a single layer on paper towel. Pat dry with paper towel.
- Preheat the oven to 375°F. On the floured piece of parchment paper roll out the puff pastry and poke all over with a fork, to release the steam while baking.
- Evenly spread with dijon mustard.
- Arrange the tomatoes on top. Fold the edges of dough.
- Season with salt and pepper, sprinkle with cheese and herbs.
- Bake on the bottom rack of the oven for about 25-30 minutes until the tomatoes are cooked through and the cheese is softening and colouring at the edges.
- Cut the tart into quarters, garnish with fresh basil and serve.
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Golden Baked Мashed Potatoes
If you find yourself with more left over potatoes than you can deal with, this recipe is for you!
Golden Baked Мashed Potatoes
While you can just simply reheat mashed potatoes, or make pancakes, my favorite way to serve leftover mashed potatoes is this Fluffy Baked Mashed Potatoes.
Ingredients
- 1,2 kg potatoes
- 90 g butter
- 100 ml heavy cream or milk (warm)
- Salt and freshly ground black pepper to taste
Instructions
- Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
- Add butter and mash until smooth and creamy.
- Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
- Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
- Preheat oven to 400 degrees F. Bake uncovered for about 15 minutes until the top is golden.
Tried this recipe?Let us know how it was!
This post was posted in Main Dish
Fresh whipped cream with blackberries
Treat yourself with this mini dessert that is perfect for any occasion. It takes minimum time to make and looks fabulous. Fruits can be fresh or frozen, don’t worry : it will taste the same. This fresh whipped cream with blackberries will be perfect with a cafe gourmand!
Fresh whipped cream with blackberries
The proportion for this recipe is for the mini glasses. If you are using regular wine glasses you’ll get 2-3 servings.
Ingredients
- 1 cup blackberries
- 1 cup heavy whipping cream very cold
- 2 tsp granulated sugar
- 1/4 tsp cocoa powder
Instructions
- Whip heavy cream fluffy, until soft peaks form, but not too firm.
- Equally divide washed fruits into prepared glasses. Using the piping bag or small spoon, equally spread the cream into the glasses. Refrigerate if not serving it immediately.
- Before serving, dust it with cacao powder.
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