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

Natalija
To avoid over salting your salad, taste the salad right after adding mayonnaise, and only then add salt and pepper. Don’t squish the salad, it has to stay light and fluffy.
Prep Time 10 mins
Total Time 10 mins
Servings 3 servings

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.
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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

Natalija
You can use a regular bell pepper for this recipe, but don’t forget to add some more time when cooking.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4 servings

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.
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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.

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Green Mango Salade (Кalawang)

Fresh chili pepper can be substituted with chili powder.
Course Appetizers
Prep Time 10 minutes
Total Time 2 hours 10 minutes
Servings 4 servings
Author Natalija

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.

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Chocolat Hazelnut Truffles

If you don't have hazelnuts, feel free to use almonds, cashews, walnuts or any other nuts you like. Just don't forget to roast them in the oven before making the truffles. Fresh nuts taste way better.
Course Cafe gourmand, Dessert
Prep Time 20 minutes
Cook Time 2 minutes
Total Time 3 hours 22 minutes
Servings 45 pieces
Author Natalija

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

Natalija
The anchovies are very salty. If you find your tapenade too salty, add more olives or olive oil.
Prep Time 5 mins
Total Time 5 mins
Servings 4 servings

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.
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Greek salad

This Greek salad is one of my favorite things. No matter how much I make, it seems to always disappear.

Greek salad

Natalija
Prep Time 15 mins
Total Time 15 mins
Servings 4 servings

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.
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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

Natalija
Amandier
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr

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.
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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

Natalija
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.
Prep Time 10 mins
Cook Time 1 min
Total Time 6 hrs 11 mins
Servings 6 servings

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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Cucumber Bites With Boursin Cheese and Salmon

The freshness of the cucumber and the bite of Boursin cheese in this smoked salmon roll will hit all of your taste buds.

Cucumber Bites With Boursin Cheese And Salmon

Natalija
If you are not familiar with Boursin™ cheese or you don’t have any, don’t worry. A good substitute for Boursin is Philadelphia cream cheese or farmer cheese with some garlic and fresh herbs.
Prep Time 15 mins
Total Time 15 mins
Servings 6 persons

Ingredients
  

  • 1 english cucumber
  • 8 thin smoked salmon slices
  • 90 g Boursin cheese
  • some fresh dill (optional)
  • 2 pinches paprika (optional)

Instructions
 

  • Cut the cucumber into slices (1/2 cm). Cut each slice of smoked salmon in half lengthwise (smaller than your cucumber slice).
  • Spread 1tsp of Boursin™ cheese on each salmon strip and roll it up.
  • Top each cucumber slice with a salmon roll. Insert a wooden stick down the center to keep everything together. Garnish with finely chopped fresh dill and paprika. Serve at once or keep refrigerated until needed.
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Gluten Free Banana Muffins

These Chocolate Chip Banana Nut Muffins are moist and absolutely delicious. This is an excellent way to use your ripe bananas and make an excellent dessert that everyone will love.

I substitute all purpose flour by almond flour so they are gluten free! Brown sugar gives a beautiful amber color. A must-try dessert…

Chocolate Chip Banana Nut Muffins

Natalija
I like to use brown sugar, it gives a beautiful color and a caramelized taste but this recipe can by made with white sugar too.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 10 muffins

Ingredients
  

  • 3 eggs
  • 200 g brown sugar
  • 2 pinches salt
  • 3 very ripe bananas
  • 2 tsp baking powder
  • 50 g unsalted butter melted
  • 280 g almond flour
  • 120 g chocolate chips (60%)
  • 120 g chopped walnuts (or other nuts)

Instructions
 

  • Preheat oven to 370 degrees F. Grease muffin cups with butter or line with paper muffin liners.
  • Stir eggs, brown sugar and salt.
  • Mash bananas with a fork and mix them with egg mixture.
  • Stir almond flour and mix until smooth.
  • Add melted butter.
  • Then chopped nuts and chocolate chips. Mix well.
  • Spoon batter into prepared muffin cups.
  • Bake in the preheated oven until golden, 25-30 minutes.
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