Pastry Cream

Pastry Cream (Crème pâtissière) is a delicate cream for custard cakes (eclairs, petits choux, religieuse), Napoleon, mille-feuille, meringue and other sponge cakes.

After trying many options, I settled on this recipe from French chef Johan from Toulouse (Johan Le Meilleur Patissier M6).

Here is my translation from French of the Vanilla Crème Pâtissière recipe. The original link is Recette de la Crème Pâtissière à la Vanille (in French).

Pastry Cream

Natalija
Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 middle size puff pastries

Ingredients
  

  • 1/2 vanilla bean
  • 250 ml whole milk
  • 55 g egg yolk (approximately 3 yolks)
  • 50 g sugar
  • 25 g cornstarch (maizena)
  • 25 g butter

Instructions
 

  • Pour the milk into a saucepan. Split the vanilla pod lengthwise and scrape out the tiny seeds with the tip of a knife. Add the pod and seeds to the milk.
  • Whisk the yolks with the sugar until well combined.
  • Add the cornstarch and mix thoroughly.
  • Bring the milk to a boil. Gradually pour 1/3 of the hot milk into the yolk-sugar mixture, stirring vigorously.
  • Pour the mixture back into the saucepan.
  • Cook the cream over low heat, stirring constantly, for about 2 minutes after it starts boiling. Remove the saucepan from the heat.
  • Immediately transfer the cream to a cold bowl (previously chilled in the fridge or freezer). Add small pieces of butter and mix until smooth. Cover the surface of the cream directly with plastic wrap and refrigerate until completely cooled.
  • Before serving, whisk the cream thoroughly. This is the moment to add rum or other flavorings, if desired.

Notes

Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.

Nutrition

Calories: 1kcal
Keyword french dessert, Napoleon, pastry cream
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Black olive dip

Provençal recipe, this black olive dip is a tapenade without anchovies nor capers. This black olive paste is ready in just a few minutes, served with fresh bread, toast, or pita bread.

Black olive dip

Natalija
Simplified version of tapenade without anchovies nor capers.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people

Ingredients
  

  • 180 g black olives (picholine ou kalamata) pitted
  • 1 clove orgarlic épluchées et coupées en 4
  • 1 bunch fresh basil leaves
  • 1/2 lemon (juice only)
  • 4 Tbsps olive oil
  • Freshly ground black pepper

Instructions
 

  • Separate the basil leaves from the sprigs. Peel the garlic clove and cut into 3-4 parts.
  • Place olives, garlic and basil leaves in a food processor bowl. Add lemon juice and olive oil.
  • Pulse 2-3 times for a few seconds.The olivada should have a slightly grainy texture.
  • Season to taste and serve with your favorite bread.

Nutrition

Serving: 10gCalories: 1kcal
Keyword Appetizers, Olive, Provence
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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 minutes
Cook Time 40 minutes
Total Time 55 minutes
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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Cranberry Cake

This homemade cranberry cake is perfect for the winter season. Its bright red color brings holiday spirit to your family dinner or friends party. Easy to make and delicious!

Cranberry Cake

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

Ingredients
  

  • 4 eggs
  • 220 g granulated sugar
  • 115 g melted butter
  • 150 g all purpose flour
  • 2 tsp baking powder
  • 1 cup fresh cranberries

Instructions
 

  • Preheat oven to 380ºF. Grease and flour a cake pan.
  • Beat eggs and sugar with mixer until slightly thickened.
  • Add melted butter and mix well.
  • Stir in the flour and baking powder.
  • Add the cranberries and stir gently.
  • Pour batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and allow it to cool. If desired, dust with confectioners sugar.
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Tuna and pepper Tapenade

Between the terrine and the dip, this tuna and pepper Tapenade is perfect as an aperitif for dipping celery stalks or carrot sticks, grilled toast…

Tapenade au thon et aux poivrons

Tuna and pepper Tapenade

Natalija
Prep Time 10 minutes
Réfrigération 30 minutes
Total Time 40 minutes
Servings 6 personnes

Ingredients
  

  • 160 g canned tuna (drained)
  • 1/2 red pepper
  • 1/2 yellow pepper
  • 150 g cream cheese (Philadelphia style)
  • Salt and black pepper
  • Few drops Tabasco™ (optional)
  • A bit chopped parsley

Instructions
 

  • With a fork, work the tuna and cheese in a bowl.
  • Cut the pepper in half lengthwise. Remove the seeds and filaments.
  • Cut the peppers into small cubes and add them to the bowl. Add salt, pepper and mix well.
    If you want a spicier tapenade, add a few drops of Tabasco™.
  • Cover with plastic wrap and refrigerate for an half hour.
  • Sprinkle with chopped parsley and serve.

For a nice presentation:

  • Line small bowls with cellophane. Fill with the tuna terrine and pack well into the bowl.
    Invert onto a serving plate and remove the bowl (and cellophane!) to obtain a small dome. Decorate as you wish.
    Tapenade au thon et aux poivrons
Keyword Terrine au saumon fume, Terrine au thon
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Pickled Cabbage

For my version of pickled cabbage, cabbage and carrots are marinated with vinegar. This is an easy recipe and ready to eat the next day!

Pickled Cabbage

Natalija
Cook Time 3 minutes
Total Time 12 hours 3 minutes
Servings 8 servings

Ingredients
  

  • 3-4 lb cabbage
  • 3-4 carrots
  • 1 head of garlic
  • 4 cup water
  • 1/4 cup sugar
  • 2 Tbsp salt
  • 1/2 cup vegetable oil
  • 1 cup 6% vinegar

Instructions
 

  • Cut, core and shred cabbage finely.
  • Peel the carrots and grate.
  • Peel the garlic and cut each clove into 4 pieces.
  • Place vegetables in a mason jar.
  • Meanwhile, in a large pot, boil water with salt, sugar and olive oil. Remove from the heat and add vinegar.
  • Pour hot marinade over the cabbage and let it cool completely.
  • Cover with tight lid and store it in the refrigerator. Cabbage will be ready in 12 hours.
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Basque Cheesecake

Basque cheesecake is a popular recipe in Spain, where it is called ‘torta de queso.’ The big difference from the classic cheesecake is that it’s simpler, with no crust underneath and no topping on top.

Cheesecake basque

Basque Cheesecake

Natalija
Important tip: the batter should be mixed at low speed to avoid adding air bubbles.
Prep Time 20 minutes
Cook Time 1 hour
Cooling 1 hour
Servings 8 persons

Ingredients
  

  • 900 g softened cream cheese (such as Philadelphia)
  • 3 pinches of salt
  • 220 g granulated sugar
  • 450 ml heavy cream
  • 6 eggs
  • 1 teaspoon liquid vanilla (or paste, or 1 vanilla pod)
  • 30 g sifted flour

Instructions
 

  • Preheat the oven to 190°C (thermostat 6).
    Line a large pan (24 cm) with 2 layers of parchment paper.
  • In a mixer bowl, beat the Philadelphia cheese at low speed with the sugar, adding the salt.
  • Add the heavy cream and vanilla. Continue mixing at low speed.
  • Add the eggs one by one, mixing well after each addition, still on low speed.
  • Add the flour and mix once more.
  • Pour the batter into the prepared pan.
  • Bake in the oven for about 60 minutes. The cake will rise, develop a nice golden crust, but remain slightly wobbly in the center.
    Cheesecake basque
  • Remove the cake from the oven. Let it cool for about 2 hours, then unmold it onto a serving plate. As it cools, the cake will deflate.
    Cheesecake basque
  • Serve at room temperature with syruped cherries or enjoy it plain.
    Cheesecake basque
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Fried mushrooms with sour cream

Here is a hearty vegetarian dish with mushrooms, onions and sour cream. That’s all you need for this pan-fried mushrooms.

Fried mushrooms with sour cream

Natalija
This dish can be served with boiled potatoes, mashed potatoes or rice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people

Ingredients
  

  • 1 onion
  • 1-2 cloves garlic
  • 500 g button mushrooms (or portobello mushrooms)
  • 10 g butter
  • 2 Tbsps olive oil
  • 200 ml sour cream
  • Salt and freshly ground black pepper
  • Some fresh herbs (cilantro, green onion, parsley)

Instructions
 

  • Prepare the mushrooms. If they are not too dirty, do not wash them, but simply wipe them with a damp cloth. If you decide to wash the mushrooms, do it quickly so they are not saturated with water.
  • Thoroughly dry the washed mushrooms with a paper towel.
  • Slice the mushrooms.
  • Peel the onion and garlic, then finely chop them.
  • Heat the vegetable oil and butter in a pan. First, sauté the onion over medium heat.
  • Then add the garlic (if garlic is added to the pan with the onion, it will fry too quickly and start to burn).
  • Add the mushrooms and sauté for another 10 to 12 minutes.
  • Add the sour cream.
  • Mix well. Add salt and pepper. Keep on the heat for another 1 to 2 minutes, and it's ready.
  • Delicious with mashed potatoes, rice, or pasta.
    Don't be lazy and sprinkle with fresh herbs: it will be even more tasty and appetizing on the plate.
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Tomato Mozarella

What could be more delicious than a ripe summer tomato paired with authentic Italian mozzarella made from the milk of black buffaloes? This is a perfect snack for warm days when you don’t feel like spending time at the stove.

Print

Tomatoes Mozzarella

Enjoy this simple and refreshing dish!
Course Starter
Cuisine Italian, Italien
Keyword mozzarella, tomates mozarella, tomato
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people
Calories 2kcal
Author Natalija

Ingredients

  • 1 large, flavorful tomato
  • 1 large ball of mozzarella (from buffalo milk)
  • A few fresh basil leaves
  • salt and freshly ground pepper
  • A drizzle of olive oil

Instructions

  • Slice the tomato into wedges, removing the stem. Arrange the slices beautifully on a plate. Place the ball of mozzarella in the center.
    Lightly season with salt and freshly ground pepper.
    Add a few fresh basil leaves. Drizzle with olive oil.
    Done!

Nutrition

Calories: 2kcal

Tuna stuffed tomatoes

Here is my recipe for tuna-stuffed tomatoes with mayonnaise. Choose small-sized tomatoes if you want to make an appetizer out of this recipe, and cherry tomatoes to serve as an appetizer.

Tomatoes stuffed with tuna

Tuna stuffed tomatoes

Natalija
Choose small-sized tomatoes if you want to make a starter out of this recipe, or cherry tomatoes to serve as an appetizer.
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 persons

Ingredients
  

  • 180 g canned tuna drained
  • 1 hard-boiled egg peeled
  • 2 tablespoons mayonnaise
  • 2-3 tablespoons lemon juice
  • Salt and pepper
  • 4 small-sized tomatoes or 24 cherry tomatoes

Instructions
 

  • Mash the tuna using a fork.
  • Grate the egg (or crush it with a fork).
  • Mix the tuna with the egg and mayonnaise.
  • Drizzle with lemon juice.
  • Season with salt and pepper.
  • Cut the tops off the tomatoes to form a lid. Hollow them out without damaging the skin.
  • Stuff the tomatoes (with the tuna mixture) and close the lids.
  • Cherry tomatoes take longer to stuff, but they will make an impression at a party. 😉
Keyword tomates farcies, tomates farcies au fromage, tomato, tomatoes stuffed, tomatoes stuffed with tuna
Tried this recipe?Let us know how it was!
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