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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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
Easy roasted chicken
Miam, who can resist this roasted chicken with its golden and crispy skin?! A very easy recipe.
Why not bake potatoes at the same time? Potatoes can be left unpeeled, and if they are small in size, you don’t even need to cut them into pieces.
Easy roasted chicken
To calculate the baking time for the chicken, a formula is usually used: 1 kg of chicken – 1 hour, plus 5 minutes for every subsequent 100 g, i.e., if the chicken weighs 1 kg 200 g, the baking time is 1 hour 10 minutes. Personally, I never weigh the chicken, I rely on the color of the crust, and if there are any doubts, I pierce it with a knife or use a kitchen thermometer.
Ingredients
- 1 whole chicken giblets removed
- 1 kg small-sized potatoes
- Salt and pepper
- 2-3 cloves crushed garlic
- a bit aromatic herbs Herbes de Provence
- 1 lemon optional
- a bit olive oil
Instructions
- Preheat the oven to 200C (420F).
- Place the potatoes in an ovenproof dish or on a baking sheet. Season with salt, pepper, and sprinkle with aromatic herbs.
- Wash and pat dry the chicken with paper towels. Rub with salt, pepper, garlic, not forgetting the inside of the chicken. Place the lemon cut in half inside the chicken. Brush the chicken with olive oil. Place the chicken in the dish on top of the potatoes.
- Put the dish in the oven for about 1 hour 10 minutes to 1 hour 30 minutes. Occasionally, baste the meat and potatoes with the cooking juice.
- When the chicken is cooked inside (the juice that runs out is clear when pierced) and golden brown on the outside, remove the dish from the oven. Don't forget to check if the potatoes are cooked as well. If they are cooked before the chicken is done, they can be removed beforehand.
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This post was posted in Main Dish
Boursin™ Stuffed Mushrooms
Tasty and very easy recipe with only 2 main ingredients that you can find in every store: mushrooms and Boursin.
Boursin Stuffed Mushrooms
The Boursin™ Garlic & Fine Herbs Cheese is aleredy salty enough so don’t add more salt.
On the other end, if you like spicy food, season with pepper.
Ingredients
- 30 small mushrooms (Cremini or Button Mushrooms)
- 1 block Boursin™ Garlic & Fine Herbs Cheese
- freshly ground black pepper
- Some fresh herbs (cilantro, green onion, parsley) finely chopped
Instructions
- Preheat oven to 400° F.
- Wash and dry mushrooms. Remove stems. (You can use them for another recipe),
- Place mushroom caps on a baking sheet. Season with pepper. Fill each mushroom’s hole with 1-2 tsps of Boursin™.
- Bake about 25 minutes until mushrooms are golden and cooked through.
- Sprinkle the baked mushrooms with fresh herbs and they’re ready to be served!
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This post was posted in Appetizers
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
Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.
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
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This post was posted in Desserts
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
Simplified version of tapenade without anchovies nor capers.
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
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This post was posted in Appetizers, Culinary blog
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
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
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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This post was posted in Appetizers
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…
Tuna and pepper Tapenade
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.
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This post was posted in Appetizers
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
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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This post was posted in Salads
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.
Basque Cheesecake
Important tip: the batter should be mixed at low speed to avoid adding air bubbles.
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.
- 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.
- Serve at room temperature with syruped cherries or enjoy it plain.
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This post was posted in Desserts