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.
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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
Amandier
Ingredients
- 6 eggs
- 180 g sugar
- 40 g honey
- 300 g almond flour
- 140 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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Vanilla Creme Brulee
Absolutely amazing what a little cream, a little sugar and couple of eggs can turn into…. Perfect restaurant quality dessert. A rich custard topped with a hard layer of caramel. This Vanilla creme brulee is very easy to make if you follow all the steps correctly.
It will perfectly complete your cafe gourmand if the crème brûlée is served in small ramekins.
Look at this short video ! 🙂
Vanilla Crème brûlée
Use vanilla extract instead of vanilla bean, if you don’t have vanilla bean. You could add 2 Tbsp. of rum into the cream if desired. If you don’t own a blow torch, you can always use your broiler as well. You will need to move the top rack in your oven up as high as it will go.
Ingredients
- 8 egg yolks
- 120 g granulated sugar
- 1/2 vanilla bean
- 640 ml whipping cream
- 6 tsp granulated sugar
Instructions
- Preheat oven to 250 degrees F. Split the vanilla bean in half and scrape the seeds into the cream. In a medium bowl, combine together sugar, eggs yolks, vanilla and whisk.
- Add the cream a little at a time and stir. Remove the scum with a tea spoon.
- Strain the mixture through a fine sieve and pour it into the ramekins. Divide cream mixture among ramekins (about 6 ramekins).
- Arrange the ramekins in a baking pan with deep sides. And carefully pour water around ramekins so that the water level must reach about 2/3 of the ramekins.
- Bake for 1 hour and 30 minutes. You will know its ready when the custard is wobbly and jiggle from side to side when nudged (it looks like jello).
- Remove the custard from the water bath and let cool completely, cover with plastic wrap and refrigerate for 6 hours (overnight).
- Before serving, cover each cold creme brulee evenly with sugar (1 tsp). Caramelize using a propane torch. If you don’t have one propane torch, use the broiler: put the oven rack about 6 inches away from the broiler. Place the custards on the baking sheet and broil for about 3-5 minutes, or until sugar bubbles and turns golden brown. (Keep a close eye on them, they can burn quickly)
Notes
With remaining eggs white, you could make some Coconut cookies.
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Chocolate Yule Log (Bûche de Noël)
Chocolate Yule Log (Bûche de Noël) is the French roll cake very popular during the Holiday season. This is a delicious version of Yule Log you can make at home using very simple ingredients you can find in every store.
Chocolate Yule Log (Bûche de Noël)
Ingredients
Sugar syrup
- 150 g sugar
- 300 ml water
Chocolate ganache
- 200 ml heavy whipping cream ( 35%)
- 200 g dark chocolate (60-70% cacao)
- 15 g unsalted butter
Biscuit
- 4 eggs (at room temperature)
- 120 g sugar
- 120 g all purpose flour
- 1 Tbsp cocoa powder
Chantilly cream
- 250 ml heavy whipping cream ( 35%) very cold
- 50 g mascarpone cheese
- 1.25 Tbsp sugar
Decoration
- Few meringues, pieces of chocolat
Instructions
Sugar syrup
- In a small pot, bring cold water and sugar to the boil. Keep boiling for a few minutes, stir constantly until the sugar dissolves completely. Remove the pan from the heat and let cool down. When the syrup is cold, you may add vanilla or the Triple Sec liqueur (optional).
Biscuit
- Preheat oven to 380 degrees F (180°C). Line a baking sheet with parchment paper.
- Using an electric mixer, beat eggs and sugar until the mixture becomes thick, fluffy, and triples in volume.
- Using a spatula, gently fold in flour and cocoa powder.
- Spread the batter evenly in thin layer into the prepared baking sheet. Bake for 7 to 8 minutes in the preheated oven until a toothpick inserted in center of biscuit comes out clean.
- Turn upside down onto clean kitchen towel and carefully remove parchment paper. Let cool down.
Chocolate ganache
- Boil the heavy whipping cream. Pour the boiling cream over the dark chocolate. Wait for one minute.
- Then mix it until the mixture is smooth.
- Add butter and mix until this is fully dissolved.
- Let cool the ganache for about 30 minutes in the fridge. Mix and check frequently: the ganache is ready when it’s not anymore liquid and has a spreadable texture.
Chantilly cream
- Beat together very cold heavy cream and cold mascarpone cheese until this is whipped. Keep gradually adding sugar.
Assemblage
- Paint the biscuit with sugar syrup.
- Spread the chantilly cream evenly over the biscuit.
- Roll up firmly.
- Tightly cover with plastic wrap, and keep in the fridge until chocolate ganache is ready.
- Remove the plastic wrap. Spread the ganache over the cake. Using a fork make lines to look like a log. Transfer the cake to a serving platter and let stand in the fridge for a night or at least 3 hours.
- Before serving, dust with cacao cocoa powder and decorate with meringues or pieces of chocolate.
Notes
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This post was posted in Desserts
Cheese and Garlic Stuffed Tomatoes
You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.
Cheese and Garlic Stuffed Tomatoes
Ingredients
- 18 large cherry tomatoes
- 2-3 garlic cloves
- 1 cup grated cheese american, cheddar, etc.
- fresh herbs chives, parsley, basil leaves
- 2-3 Tbs mayonnaise
- salt and pepper to taste
Instructions
- Cut off the top of cherry tomatoes. Keep the tops for presentation.
- Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
- Remove juice and seeds from the pulp. Mince the pulp.
- Press garlic using a garlic press. Mix the cheese and garlic together.
- Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
- Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
- Refrigerate tomatoes before serving.
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This post was posted in Appetizers
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.
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This post was posted in Main Dish
Lemon Infused Vodka
This is my home-made lemon infused vodka. This strong alcoholic drink has a pleasant lemon aroma. You can either drink on its own or use it to make cocktails. Please consume with moderation.
Lemon Infused Vodka
Ingredients
- 1 organic lemon
- 1 tsp sugar
- 1/2 l vodka
Instructions
- Peel the lemon then slice it.
- Place the lemon slices into the jar then add sugar and vodka.
- Cover and keep 7 days at room temperature, out of direct sunlight.
- Discard the lemon slices, strain the infused vodka thru a fine mesh. Transfer vodka into a bottle. Serve chilled or use for the cocktail.
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This post was posted in Drinks
Shortcrust pastry
Shortcrust pastry (or pie crust) is very popular when making quiche, pie, tart and tartelettes. You’ll be amazed how easy it is to make this unsweetened pie shell. It turns out light, crumbly, crunchy and deliciously buttery. After trying making this recipe you will never go back to store-bought crust again.
Shortcrust pastry
Wrap the dough tightly in plastic wrap, then freeze. It can last up to 3 months.This is also called pie crust pastry.
Ingredients
- 240 g all purpose flour
- 2-3 pinches of salt
- 125 g softened unsalted butter
- 1 egg yolk
- 2-3 Tbsp water
Instructions
- In a large bowl or on the clean table surface combine salt and flour together. Add chunks of softened butter.
- Use finger to combine until crumbly.
- Add egg yolks and start to knead the dough, only add as much water as dough needs. Do not over-knead.
- Shape into a ball.
- Wrap in plastic wrap and chill at least for 1 hour.
- Preheat oven to 380°F. Unwrap dough and roll into a thin circle between two pieces of parchment paper.
- Fit dough into a tart pan, press firmly on bottom and sides. Trim any extra dough. Pick all over with a fork.
- Bake in the oven for about 20 minutes, until pie shell is lightly golden.
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This post was posted in Desserts
Tuna pate with smoked salmon
Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.
Tuna pate with smoked salmon
Ingredients
- 160 g tuna in water drained
- 5-6 slices smoked salmon
- 160 g mascarpone cheese
- 1/2 onion chopped
- salt and pepper to taste
- fresh dill to taste
Instructions
- In a bowl, combine together mascarpone cheese and tuna, mash it with fork.
- Add chopped dill and minced onion, salt and pepper.
- Add finely chopped smoked salmon and stir together.
- Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.
- Chill in the fridge for at least 6 hours.
Notes
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This post was posted in Appetizers
Lemon Cake
I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂
Lemon Cake
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2 Tbsp lemon zest
- 1 tsp lemon juice freshly squeezed
- 1 tsp lemon extract
- 1/3 cup vegetable oil
- 1 cup yogurt (I use Greek yogurt)
- 1 1/2 cup all purpose flour sifted
- 2 tsp baking powder
Icing
- 1 cup confectioner’s sugar
- 2 Tbsp lemon juice freshly squeezed
Instructions
- Preheat oven to 350 degrees F. Grease and flour a loaf pan.
- Combine eggs and sugar.
- Add lemon zest, lemon juice and lemon extract.
- Add vegetable oil and mix.
- Gradually add greek yogurt and mix until combined.
- Stir in baking powder.
- Slowly add flour. Blend until smooth.
- Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.
- Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.
- Whisk confectioners’ sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.
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This post was posted in Desserts