These baked eggplants are delicious both warm and at room temperature, making them perfect to prepare in advance.
Roasted eggplants with tomatoes
Ingredients
- 2 onions
- 4-5 cloves garlic
- 3+3 teaspoons olive oil
- Salt and freshly ground black pepper
- 6 small tomatoes
- 4 small eggplants¾
- 2 bay leaves
Instructions
- Peel the onions and garlic and cut them into large pieces.
- Heat 3 tablespoons of olive oil in a skillet and sauté the onions over low heat until soft and translucent.Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.Insert the tomato slices into the cuts in the eggplants.Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.Drizzle the remaining olive oil over the eggplants.
- Transfer the onions to the bottom of a baking dish. Preheat the oven to 180°C (390°F).
- Trim the stems off the eggplants. Carefully slice each eggplant lengthwise into ½ cm (¼ inch) thick slices, stopping about 2 cm from the base so the slices remain attached.
- Slice the tomatoes into ½ cm thick rounds and lightly season them with salt.
- Insert the tomato slices into the cuts in the eggplants.
- Place the stuffed eggplants on top of the onions in the baking dish. Season with salt and freshly ground black pepper, and add a few bay leaves.
- Drizzle the remaining olive oil over the eggplants.
- Bake for about 1 hour, until tender.
- If you enjoy a stronger garlic flavor, press 1–2 additional cloves over the finished eggplants just before serving.
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This post was posted in Appetizers, Main Dish
Porcini Mushroom Soup
A tasty porcini mushroom soup. And to make things easier, we use frozen mushrooms here. They are fried in a pan without defrosting. Serve very hot with a spoon of sour cream.
You can also find these mushrooms under the name of ceps or bolets.
Porcini mushroom soup
Excellent mushroom soup made of porcini (ceps)
Ingredients
- 3 tbsp vegetable oil
- 400 g frozen porcini mushrooms
- 1-2 tbsp flour
- 3-4 medium-size potatoes peeled
- 3 leaves bay
- 1 onion peeled
- 1-2 carrots peeled
- Salt and freshly ground black pepper
- 4 tbsp sour cream
- A few sprigs dill or chopped chives
- 1/2 tsp salt
Instructions
- Heat the oil in a frying pan and sauté the mushrooms directly from frozen.
- Once the mushrooms are golden, sprinkle them with flour. Mix well and cook for 1-2 minutes. Remove the pan from heat.
- Slice the onion and grate the carrots.
- Heat the remaining oil in another frying pan. Sauté the onion and carrots until softened. Lightly season with salt and pepper to taste. Remove the pan from heat.
- Cut the potatoes into cubes about 1–1.5 cm on each side.
- Bring about 3 liters of water to a boil in a large pot. Add the potatoes and bring back to a boil.
- Reduce the heat, add salt, mushrooms, and bay leaves, and simmer.
- Add the sautéed vegetables to the pot. Cook everything together for another 10–15 minutes.
- Serve hot in bowls. Add a tablespoon of sour cream to each serving and sprinkle with dill or chives.
Nutrition
Serving: 150mlCalories: 1kcal
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This post was posted in Soups
Tomato and Boursin™ Puff Pastry Tart
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
Potato Gratin with Blue Cheese
The potatoes are baked in a creamy mixture of milk, cream, and Blue cheese. If you’re using new potatoes or ones with thin skins, there’s no need to peel them.
Potato Gratin with Blue Cheese
Ingredients
- 2 kg potatoes (about 4.5 lbs)
- Salt and freshly ground black pepper
- A pinch nutmeg (optional)
- 500 ml heavy cream (2 cups)
- 500 ml milk (2 cups)
- 150 g blue cheese (5 oz)
Instructions
- Preheat the oven at 180°C (thermostat 6).
- Butter a large ovenproof dish. Peel and slice the potatoes into very thin rounds.
- Put them dry with paper towels, then arrange them evenly in the prepared dish.Season with salt, pepper and a little nutmeg if you like.
- Crumble the blue cheese with a fork, then mix it with the cream and milk until well combined.
- Pour the mixture over the potatoes, making sure everything is evenly coated.
- Bake in the oven from 1h to 1h30, until the top is golden brown and the potatoes are tender when pierced with a knife. Put the dish under the grill for a few minutes to ensure the gratin is perfectly golden.
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This post was posted in Main Dish
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
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
If you’re in a hurry or you don’t have fresh peaches, just use canned peaches.
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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This post was posted in Desserts, Gluten-Free
Virgin Mojito
Just because I don’t drink alcohol doesn’t mean that I have to stick with plain water… This virgin mojito is a perfect beverage for any family and friends gatherings. There are many ways to make virgin mojito. Personally, I think the version with Ginger Ale tastes the best.
Virgin Mojito
Ingredients
- 4 limes
- 2 lemons
- 1 big bunch of mint
- 10 cups ice cubes
- 2 (1.5 L) bottle of sparkling water or club soda
- 1 (1 l) bottle of ginger ale
Instructions
- Slice lemons and limes.
- In a big jar combine the limes, lemons, fresh mint and ice cubes together.
- Top with sparkling water, Ginger Ale and stir.
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This post was posted in Drinks
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
Brookie
Brookie – an American dessert that combines a brownie and a cookie. A perfect mix of a rich chocolate cake and crispy cookie with chocolate chips. Not very healthy, but incredibly delicious!
Here’s my version of this treat: a little less sugar and salt, and the chocolate part is very tender—just like my favorite French chocolate cake.
Brookies
Ingredients
Brownie Batter
- 100 g dark chocolate (60% cacao)
- 75 g butter
- 3 eggs
- 100 g sugar
- 1 Tbsp all-purpose flour (sifted)
Cookie Dough
- 115 g softened butter
- 40 sugar
- 50 g brown sugar
- 1 egg
- 165 g all-purpose flour (sifted)
- 1/8 tsp salt
- 1/2 tsp baking soda
- 1 tsp liquid vanilla (1/2 packet of vanilla sugar) optional
- 175 g chocolate chips
Instructions
Brownie Batter
- Preheat the oven to 180°C (350°F). Grease and flour a baking pan.
- Melt the chocolate and butter using a double boiler or microwave, stirring until smooth.
- Add the powdered sugar and mix well.
- Incorporate the eggs one by one, stirring thoroughly after each addition.
- Add the flour and gently mix it in.
- Pour the brownie batter into the prepared baking pan.
Cookie Dough
- In a large bowl, use a mixer to beat the butter, brown sugar, powdered sugar, and vanilla extract until creamy.
- Add the egg and mix again.
- Gradually incorporate the flour mixed with baking soda and salt
- Stir in the chocolate chips and mix well with a spatula
- Evenly spread the cookie dough over the brownie batter in the pan. Bake at 180°C (350°F) for about 20 minutes.
- Bake at 180°C (350°F) for about 20 minutes. Check for doneness: insert a knife into the center – it should come out slightly moist but not liquid. The surface should be golden brown and slightly crispy.
- Allow to cool before removing from the pan and cutting into portions.Enjoy your brookie!
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This post was posted in Desserts
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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