This heart-shaped Ice Cream will please your significant other without having to spend the whole day cooking. Ice cream in the shape of a heart served with a cloud of whipping cream dusted with grated chocolate. This icy dessert will melt hearts!
Heart-shaped Ice Cream
Choose your favorite sorbet or ice cream flavor (or your significant other’s) and serve this dessert with whipping cream, chocolate and fruit.
Ingredients
- 200 g chocolate ice cream (or another your favorite ice cream/sorbet )
- 50 ml heavy whipping cream ( 35%) very cold
- 1 tsp sugar
- Grated chocolate
- Few red berries (blueberry, raspberry…)
Instructions
- Take the ice cream out of the freezer and leave it out for 5 minutes to make it softer. Put the ice cream in a heart shaped mold. Cover with plastic wrap and put it back in the freezer for around 45 minutes.
- Submerge the mold under hot water for a couple seconds (wipe the water off of the mold with a towel so that the serving plate does not get wet).
- Remove the ice cream from the mold onto a plate. Put the plate into the freezer.
- Whip the heavy cream with the sugar until fluffy. Don’t over beat.
- When serving, put the whipping cream on the heart. Decorate with nuts, grated chocolate, and red berries. Serve right away.
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This post was posted in Desserts, Gluten-Free
Hachis Parmentier
Hachis Parmentier is a delicious French casserole made with layers of mashed potatoes and ground beef.
The dish is named after Antoine Parmentier (1737-1813). He was a French pharmacist who made potatoes popular in Paris and northern France.
Hachis Parmentier
Ingrédients
- 1 kg large potatoes
- 100 g butter (50+30+20)
- 50 ml milk (heated)
- 1 large onion
- 1-2 cloves garlic
- 500 g ground beef
- Salt and freshly ground black pepper
- 1 egg
- 30 g grated cheese
- Some seasonings or minced parsley (optional)
Instructions
- Peel the potatoes and chop them into cubes. Boil in salted water until easily pricked with fork, about 20 minutes. Then drain water.
- Add 50 g of butter and mash. Add warmed milk and mash together to smooth consistency. Taste the puree, add more salt if needed.
- Peel and chop the onion and garlic.
- Melt 30 g of butter in a large pan and saute onion and garlic until soft.
- Add ground beef and cook until browned. Add salt and pepper to taste.
- Take the pan off the fire and let cool down a little. Add a row egg.
- Process to finer texture by using a food processor, if desired.
- Preheat oven to 380F/190C. Grease baking dish.
- Add 1/2 of mashed potatoes in thin layer to the prepared dish. Then layer beef preparation on top of potatoes. You can also add your favorite seasonings at this point or some chopped parsley. (This time, I added paprika).
- Top with remaining potatoes. You can make some shapes on the top using the fork. Add remaining butter and dot on the potatoes. Sprinkle with grated cheese.
- Bake uncovered for about 25 minutes until the top is golden.
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This post was posted in Main Dish
Cowboy caviar
Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.
Cowboy caviar
The jalapeño can be replaced by a few pinches of chili powder.
Ingredients
- 1 can (425 g) Black beans, Red beans, or Black Eye peas, or Tri-Bean blend drained and rinsed
- 1 can (425 g) whole kernel sweet corn drained and rinsed
- 1/2 red onion peeled and minced
- 1 bell pepper (red, yellow or orange) cored and cubes
- 1 jalapeño cored and minced
- 3 tomatoes cubed
- 1/4 bunch Fresh cilantro chopped
- Salt and freshly ground black pepper
- 3 Tbsp apple cider vinegar or lime juice
- 4 Tbsp olive oil
Instructions
- Combine all ingredients in a salad bowl, mix, cover, and let chill for about one hour in the fridge.
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This post was posted in Salads
Puff Pastry Swirls With Smoked Salmon
What could be better with puff pastry than sour cream and smoked salmon? Kids and adults will really appreciate these savory small appetizers. The best part is, they are very simple to make. All it takes is spreading the filling onto the puff pastry, rolling it up, cutting it into rolls and bake.
Puff Pastry Swirls With Smoked Salmon
You can cut the puff pastry sheet in half and make two rolls, but this is only if you want to make them super tiny.
Ingredients
- 1 sheet all butter puff pastry
- 2 Tbsp sour cream
- A bit of dill fresh or dried
- ground black pepper to taste
- 200 g smoked salmon slices
Instructions
- Roll the puff pastry out with rolling pin into 1/2 inch thick square. Spread the sour cream on the top. Leave about 1cm around the edges. Sprinkle with tiny chopped dill.
- Arrange the smoked salmon evenly on top of the puff pastry sheet.
- Starting at one end, roll the pastry up as tightly as possible.
- Tightly cover with plastic wrap, and chill in the fridge for about 30 minutes. It will be much easier to cut cold roll.
- Preheat the oven to 380 degrees F. Line a baking sheet with parchment paper. With a very sharp knife, cut the roll into 1 cm slices.
- Remove the plastic wrap and transfer them to the baking sheet.
- Bake for about 15 -20 minutes until the “snails” are puffed and golden.
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This post was posted in Appetizers, Puff Pastry
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
Roasted Pumpkin Wedges
Roasted pumpkin wedges are a simple and healthy dish that pairs well with fish and meat. This recipe is easy as pie and requires just basic ingredients like pumpkin, salt, pepper, garlic, olive oil and some fresh herbs.
Roasted Pumpkin Wedges
Ingredients
- 4 wedges of a big pumpkin
- 1 clove of garlic
- salt and black pepper
- Some olive oil
- Some fresh herbs (parsley, cilantro or scallions)
Instructions
- Preheat the oven to 390F (200С). Line your baking sheet with foil or parchment paper.
- Wash the pumpkin thoroughly, cut into two parts and remove seeds with a spoon.
- Cut the pumpkin into wedges. Keep in mind that this kind of pumpkin doesn’t need to be peeled. Season the wedges with salt and pepper. Next, mince or grate finely some garlic. Coat the wedges with a mixture of olive oil and garlic.
- Place the wedges on the baking sheet and bake for about 20 minutes (depending on the kind of pumpkin and wedges size). When the wedges are soft, remove from the oven. Make sure they are not overdone.
- Sprinkle the roasted pumpkin wedges with fresh herbs and they’re ready to be served!
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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
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
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.
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This post was posted in Desserts