Ice Cream Cake Iceberg

I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.

Ice Cream Cake Iceberg

Natalija
My suggestion is to pick red sour berries for rich color and a sour taste. Drain the sour cream to avoid liquid.
Prep Time 30 mins
6 hrs
Total Time 6 hrs 30 mins
Servings 8 servings

Ingredients
  

  • 4 eggs
  • 100 g granulated sugar (50 + 50)
  • 1-2 Tbsp vanilla extract
  • 300 ml sour cream
  • 100 ml heavy whipping cream ( 35%)
  • 1 pinch salt
  • 300 g red berries (blueberry, huckleberry, boysenberry, raspberry…) fresh or frozen
  • Some Fresh berries for garnish

Instructions
 

  • Separate egg yolks from egg whites. Whisk egg yolks with sugar (50 g).
  • When the sugar is dissolved add vanilla extract and mix well.
  • In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don’t over whip).
  • Using a spatula, combine egg yolks with whipped cream together.
  • In a separate bowl, beat the egg whites with a pinch of salt until stiff.
  • With a spatula, carefully combine egg whites with whipped cream.
  • You should get a nice fluffy cream.
  • Spread the cream evenly into a silicone pan or salad bowl.
  • Cover with plastic wrap and refrigerate for 6 hours or overnight.
  • Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
  • Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
  • Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
  • Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.
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Peach Melba

This is my version of a classical dessert “Peach Melba”. You just need roasted peaches, a red berry sauce and an exquisite whipped cream.

Peach Melba

Natalija
If you’re in a hurry or you don’t have fresh peaches, just use canned peaches.
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr 30 mins
Servings 6 people

Ingredients
  

  • 3 peaches
  • 1 Tbsp brown sugar (or sugar)
  • 250 g berries (raspberries, strawberries, blackberries)…)
  • 200 ml heavy whipping cream ( 35%) very cold
  • 2 tsp sugar
  • 1/2 l vanilla ice cream
  • Some dark chocolate
  • Some sliced almonds

Instructions
 

  • Preheat oven to 390 degrees F. Line one baking sheet with parchment paper.
  • Cut the peaches in half, and remove the stones. Place the peach halves on the baking sheet. Sprinkle with brown sugar.
  • Bake in the oven about 35 minutes until the peaches are tender. Remove from the oven, let them cool down completely, then carefully peel the skin.
  • Rinse and drain fresh berries and puree them until smooth. Pass the puree through a fine sieve to remove all tiny seeds.
  • Whip the heavy cream with the sugar until fluffy. Don’t over beat.
  • In each glass, put one half of peach and one ball of vanilla ice cream.
  • Pour 2 tablespoons of berries puree.
  • Add the whipped cream and finish with chocolate crumbs and sliced almonds. Serve right away.
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Green Mango Salad (Кalawang)

Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.

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Green Mango Salade (Кalawang)

Fresh chili pepper can be substituted with chili powder.
Course Appetizers
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 servings
Author Natalija

Ingredients

  • 2 green mangoes (unripe)
  • 1/2 onion peeled and finely chopped
  • 2 cloves garlic peeled and pressed
  • 1/2 chili pepper seeded and finely chopped
  • Salt and freshly ground black pepper to taste
  • 3 Tbsp freshly squeezed lemon (or lime) juice
  • 3 Tbsp vegetable oil
  • Some fresh herbs (cilantro, green onion, parsley)
  • 24 prawns (or shrimps) cooked and peeled

Instructions

  • Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
  • In the salad bowl, toss the mangoes, onion, salt and pepper. Drizzle with lemon juice and oil. Cover with plastic wrap and chill in a refrigerator for 2-3 hours.
  • When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.

Chocolate Hazelnut Truffles

Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.

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Chocolat Hazelnut Truffles

If you don't have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don't forget to roast them in the oven before making the truffles. Fresh nuts taste way better.
Course Cafe gourmand, Dessert
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 3 hours 22 minutes
Servings 45 pieces
Author Natalija

Ingredients

  • 30 g hazelnuts
  • 220 ml heavy whipping cream
  • 250 g dark chocolate (60-70% cacao)
  • 2 Tbsp cacao powder

Instructions

  • Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
  • Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
  • Whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
  • Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
  • Roll in cacao powder.
  • Refregirate for at list 1 hour.

Homemade Olive Tapenade

The homemade olive tapenade is a dip or paste made with olives (black or green), anchovies and capers. This appetizer comes from Provence, France and is great with fresh bread or toast. With the help of a food processor, or blender, this hors d’oeuvre is ready within 5 minutes.

Homemade Olive Tapenade

Natalija
The anchovies are very salty. If you find your tapenade too salty, add more olives or olive oil.
Prep Time 5 mins
Total Time 5 mins
Servings 4 servings

Ingredients
  

  • 200 g black olives pitted
  • 1 Tbsp capers (optional)
  • 20 g anchovies filets in oil
  • 2 cloves garlic
  • 1/2 lemon (juice only)
  • 4 Tbsp olive oil
  • freshly ground black pepper to taste

Instructions
 

  • Combine all ingredients in an electric blender. Pulse a few times until finely chopped. The tapenade should have small pieces of olives. Do not over blend!
  • Serve with crackers or fresh baguette slices.
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Gluten-free Almond Cake

Here is the incredibly delicate and gluten-free almond cake. This is the “Amandier” recipe by renowned French Pastry chef Christophe Michalak with minor modifications. The main ingredients are almond flour and mascarpone.

If you enjoy this recipe, check out my other gluten-free desserts, such as the delicious banana muffins!

Gluten-free almond cake

Natalija
Amandier
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

Ingredients
  

  • 6 eggs
  • 190 g sugar
  • 40 g honey
  • 300 g almond flour
  • 150 g softened salted or unsalted butter
  • 100 g mascarpone cheese
  • Some orange zest
  • 1 Tbsp liquid vanilla (or 1 packet of vanilla sugar) (optional)
  • 2 Tbsp sliced almonds
  • Some powdered sugar (optional)

Instructions
 

  • Preheat oven to 330°F (150°С). Grease baking pan with butter or line with parchment paper.
  • In a mixer bowl, put eggs, sugar, and honey.
  • Mix together.
  • Add almond flour and mix again.
  • In another bowl, mush the butter and mascarpone cheese together using a fork.
  • Add the mascarpone and butter to the egg-sugar mixture and mix again.
  • Add orange zest and vanilla to the batter. Mix well for the last time.
  • Pour the batter into baking pan.
  • Sprinkle with sliced almonds.
  • Bake in the preheated oven until golden, about 45 minutes. Allow the almond cake to cool before removing it from the pan. Sprinkle with powdered sugar before serving.
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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

Natalija
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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 10 muffins

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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Salmon Теrrine

Make a Salmon Terrine with fresh and smoked salmon, eggs, sour cream, and parsley. This elegant french recipe is a refined and delicious appetizer and it is perfect for cold buffets. Serve the terrine with mayonnaise, vegetables, or a green salad.

Salmon Terrine

Natalija
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Servings 8 servings

Ingredients
  

  • 500 g salmon fillet with no skin or bones
  • 5 eggs
  • 250 г sour cream
  • 1/4 cup parsley chopped
  • 250 g smoked salmon cut into small pieces
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
  • Cut the fresh salmon into pieces and mix with a food processor.
  • Add the eggs and mix well.
  • Add the sour cream and parsley.
  • Add the smoked salmon, salt and pepper. Mix with a spatula.
  • Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
  • Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.
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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 mins
Cook Time 15 mins
Total Time 1 hr 30 mins
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!

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 mins
Cook Time 30 mins
Total Time 50 mins
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.
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