I don’t mean to brag, but as far as homemade ice cream cake recipes go, this one is the winner. The red berry coulis topping is the perfect balance between sweet and sour. This No-Bake Ice Cream Cake Iceberg is the ideal dessert to serve at your next party on a hot summer day.
Ice Cream Cake Iceberg
Ingredients
- 4 eggs
- 100 g granulated sugar (50 + 50)
- 1-2 Tbsp vanilla extract
- 300 ml sour cream
- 100 ml heavy whipping cream ( 35%)
- 1 pinch salt
- 300 g red berries (blueberry, huckleberry, boysenberry, raspberry…) fresh or frozen
- Some Fresh berries for garnish
Instructions
- Separate egg yolks from egg whites. Whisk egg yolks with sugar (50 g).
- When the sugar is dissolved add vanilla extract and mix well.
- In a mixer bowl, whisk together very cold sour cream and heavy cream together until fluffy. Add sugar and continue whisking until firm (don’t over whip).
- Using a spatula, combine egg yolks with whipped cream together.
- In a separate bowl, beat the egg whites with a pinch of salt until stiff.
- With a spatula, carefully combine egg whites with whipped cream.
- You should get a nice fluffy cream.
- Spread the cream evenly into a silicone pan or salad bowl.
- Cover with plastic wrap and refrigerate for 6 hours or overnight.
- Rinse and drain fresh berries and puree until smooth. If you are using a frozen berries, place them in a leak-proof container and set the container in cold water for 10-15 minutes, then puree them.
- Pass the puree through a fine sieve to remove all tiny seeds. Coulis is ready.
- Remove it from the silicone pan and return it back to freezer until serving. (If you used a salad bowl, place it into hot water for a couple seconds). Prepare fresh berries for garnish.
- Right before serving, pour the coulis over the ice cream cake and garnish with fresh berries.
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
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.
Seasonal Radishes Salad
Even with it’s simplicity, this seasonal radishes salad will look good on any table arrangement. You just need fresh radishes and fresh herbs for this recipe. These thinly sliced radishes create a colorful and delicious entree that will please any veggie-lover. Add your favorite fresh herbs, season with salt and pepper, and drizzle with vinegar and olive oil. You can use any vinegar you like: white, apple or balsamic. I like to make this salad with white vinegar. This salad looks amazing if served in a white salad bowl.
Seasonal Radishes Salad
Ingredients
- 2 bunches radish
- Salt and freshly ground black pepper
- fresh herbs (dill, green onion, parsley) chopped
- 2 Tbsp olive oil
- 1 Tbsp white vinegar
Instructions
- Wash and cut off roots from the radishes, slice thinly. Season with salt and pepper. Drizzle with vinegar and olive oil. Garnish with fresh herbs and serve.
Spring Egg Salad With Green Onion
Perfect simple and plain salad, of which I think every time I see bunch of green onion. You will only need 3 ingredients to make this salad. I normally use mayonnaise as a dressing, but you can use sour cream as well, or mix of sour cream with mayonnaise (50/50).
Spring Egg Salad With Green Onion
Ingredients
- 6 hard boiled eggs peeled and chopped
- 1/3 bunch green onion finely chopped
- 3 Tbsp mayonnaise
- Salt and freshly ground black pepper to taste
- 1 pinch paprika (optional)
Instructions
- Stir eggs, mayonnaise and green onion in a bowl. Season with salt and pepper. Garnish with some paprika if desire.
Roasted Sweet Mini Peppers
Mini Bell Peppers look so cute and perfect and tastes delicious, either roasted or raw. Normally I’m not a big fan of bell pepper, but can’t say “NO” to this colorful bag with sweet mini bell peppers. This mini peppers add flavor and texture to a variety of dishes. You can serve it hot or cold, with meat or fish, or just eat it as a snack.
Roasted Sweet Mini Peppers
Ingredients
- 600 g mini bell pepper
- Salt and freshly ground black pepper to taste
- some olive oil
- some green onion or any fresh herbs
Instructions
- Preheat oven to 450 degrees F. Cut the stems off the mini peppers, cut them in half lengthwise and scoop out the seeds. Cut the half peppers into the strips. Spread the mini peppers onto the baking sheet, coat it with olive oil, salt and pepper.
- Place in the oven for 10-15 minutes. Remove mini peppers from the oven and garnish with fresh herbs before serving.
Green Mango Salad (Кalawang)
Green and unripe mangoes can be eaten, and are often delicious. For example, this salad with shredded green mangoes is very popular in French Guyana, and if you like spicy food, you will love this salad! Serve cold, as an appetizer or as a side dish with fish, shrimp, or meat. For a pretty presentation, I serve the Kalawang in individual plates with shrimps.
Green Mango Salade (Кalawang)
Ingredients
- 2 green mangoes (unripe)
- 1/2 onion peeled and finely chopped
- 2 cloves garlic peeled and pressed
- 1/2 chili pepper seeded and finely chopped
- Salt and freshly ground black pepper to taste
- 3 Tbsp freshly squeezed lemon (or lime) juice
- 3 Tbsp vegetable oil
- Some fresh herbs (cilantro, green onion, parsley)
- 24 prawns (or shrimps) cooked and peeled
Instructions
- Peel the mangoes with a peeling knife. Shred the pulp and discard the pit.
- In the salad bowl, toss the mangoes, onion, salt and pepper. Drizzle with lemon juice and oil. Cover with plastic wrap and chill in a refrigerator for 2-3 hours.
- When ready to serve, transfer the salad on to the serving plates, embellish with fresh herbs, and prawns.
Chocolate Hazelnut Truffles
Chocolate Hazelnut Truffles is one delicacy that no one can refuse. The roasted hazelnut compliments the rich cacao powder. Store the truffles in container in the fridge for up to 5 days, but they will disappear from the fridge a lot faster, trust me on this.
Chocolat Hazelnut Truffles
Ingredients
- 30 g hazelnuts
- 220 ml heavy whipping cream
- 250 g dark chocolate (60-70% cacao)
- 2 Tbsp cacao powder
Instructions
- Preheat oven to 350 degrees F. Spread the nuts in an even layer on the baking sheet, and roast it for 10-15 minutes. Stirring every 3 minutes. Check the nuts. You are looking for the color to be a few shades darker. When the nuts are browned and smell nutty, remove from the oven and transfer onto a plate. Cool it and clean from the flakes. I like my truffles extra tiny, so I cut each hazelnut in half. You don't have to cut them if you are making large truffles.
- Bring the heavy cream to a boil. Pour the cream over the chocolate chips. Wait 1-2 minutes until chocolate melts.
- Whisk until smooth. Place it in the frizzer for about 2 hours, until firm enough to roll.
- Use a teaspoon or small cookie scoop to portion the ganache, hide one hazelnut inside each piece, roll the balls between hands, until smooth and place on a plate.
- Roll in cacao powder.
- Refregirate for at list 1 hour.
Homemade Olive Tapenade
The homemade olive tapenade is a dip or paste made with olives (black or green), anchovies and capers. This appetizer comes from Provence, France and is great with fresh bread or toast. With the help of a food processor, or blender, this hors d’oeuvre is ready within 5 minutes.
Homemade Olive Tapenade
Ingredients
- 200 g black olives pitted
- 1 Tbsp capers (optional)
- 20 g anchovies filets in oil
- 2 cloves garlic
- 1/2 lemon (juice only)
- 4 Tbsp olive oil
- freshly ground black pepper to taste
Instructions
- Combine all ingredients in an electric blender. Pulse a few times until finely chopped. The tapenade should have small pieces of olives. Do not over blend!
- Serve with crackers or fresh baguette slices.
Greek salad
This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.
Greek salad
Ingredients
- 4 tomatoes
- 1-2 cucumbers
- 1 bell pepper (any color)
- 1/2 red onion
- salt and pepper
- 1/4 tsp dry oregano leaves
- 100 g greek Kalamata olives pitted
- 100 g feta cheese
- 1/2 lemon
- 4 Tbsp olive oil
Instructions
- Cut the tomatoes in quarters.
- Slice the cucumbers in half long ways (remove seeds if desired) and cut 1/4 inch slices, starting at one end, so that you end up with bunch of half moon shapes or the letter “C”.
- Remove the core and seeds from the bell pepper and cut into strips.
- Peel the onion and cut into perfectly thin slices.
- Combine the tomatoes, cucumber, onion, bell pepper and olives in a bowl. Season with salt, pepper and dry oregano. Mix.
- Top it with sliced feta cheese. Squeeze the lemon on salad and drizzle with olive oil.
- If you like to serve your Greek Salad in individual cups, you can cut the vegetables into small cubes.
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
Ingredients
- 6 eggs
- 190 g sugar
- 40 g honey
- 300 g almond flour
- 150 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.
