This homemade cranberry cake is perfect for the winter season. Its bright red color brings holiday spirit to your family dinner or friends party. Easy to make and delicious!
Cranberry Cake
Ingredients
- 4 eggs
- 220 g granulated sugar
- 115 g melted butter
- 150 g all purpose flour
- 2 tsp baking powder
- 1 cup fresh cranberries
Instructions
- Preheat oven to 380ºF. Grease and flour a cake pan.
- Beat eggs and sugar with mixer until slightly thickened.
- Add melted butter and mix well.
- Stir in the flour and baking powder.
- Add the cranberries and stir gently.
- Pour batter into the prepared pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool. If desired, dust with confectioners sugar.
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This post was posted in Desserts
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
Whole Roast Duck With Apple and Cranberry Stuffing
Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with mashed potatoes.
Whole Roast Duck With Apples And Cranberry Stuffing
Ingredients
- 1 (2 kg, or more) duck
- Salt and freshly ground black pepper
- 20 g butter (or 2 Tbsp olive oil)
- 1 onion
- 2 sticks celery
- 2 apples Granny Smith
- 1 cup fresh cranberries
- 1/2 cup bread crumbs
- 1 Tbsp olive oil
Instructions
- Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
- Peel and finely chop the onion.
- Cut celery into thin slices.
- Peel, core and cut apples into small cubes.
- Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
- Add apples and cranberries. Remove from the heat.
- Add bread crumbs and mix well.
- Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
- Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
- Baste all over every 15-20 minutes with juices from the bottom of the pan.
- Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
- The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.
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This post was posted in Main Dish
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
Walnut and Almond Cake
If you like almonds and walnuts, you will love this savory cake. Crush up walnuts and use almond flour to make this easy, quick, and delicious dessert.
Walnut and Almond Cake
Ingredients
- 125 g walnuts
- 5 eggs
- 230 g sugar
- 125 g melted butter
- 125 g almond flour
- 80 g all purpose flour
- Some walnuts halves
- Some powdered sugar
Instructions
- Preheat the oven to 375 degrees F. Line the bottom of the pan with parchment paper.
- Grind the walnuts in a blender. (Keep few walnuts halves to decorate the cake.)
- Using a mixer beat the eggs with sugar.
- Add the butter. Mix.
- Add the walnuts and almond powder. Mix.
- Add the flour and mix last time.
- Pour the batter in the pan. Lay slices the walnuts halves on top of the cake.
- Bake for about 40 minutes or until а toothpick inserted in the middle comes out clean. Once the cake cools off, then transfer to plate.
- Dust it with powdered sugar before serving.
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This post was posted in Desserts
Puff Pastry Apple Tart
Very simple puff pastry apple tart recipe with minimum ingredients and maximum flavor. You don’t even need a mold for it. Sour apples work the best. I use brown sugar, it gives the apples that caramelized taste. Can be served warm with a scoop of vanilla ice cream, or cold with some powdered sugar on top.
Puff pastry apple tart
Taste first your apples, then add more or less sugar to make tart perfect to your taste.
Ingredients
- 1 sheet all butter puff pastry
- 3-4 apples Granny Smith
- 1-2 Tbsp brown sugar
- 30 g unsalted butter
- confectioner’s sugar (optional)
Instructions
- Preheat the oven to 380 degrees F. Place the dough on the baking sheet lined with parchment paper. Poke all over with a fork.
- Peel the apples, core and cut into wedges. Slice the wedges thinly and arrange the slices on the pastry, overlapping as you go. Dot apple slices with butter.
- Fold the edges of the pastry.
- Bake for 35-45 minutes, until the pastry is golden and apples are tender.
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This post was posted in Desserts, Puff Pastry
Fried mushrooms with sour cream
Here is a hearty vegetarian dish with mushrooms, onions and sour cream. That’s all you need for this pan-fried mushrooms.
Fried mushrooms with sour cream
This dish can be served with boiled potatoes, mashed potatoes or rice.
Ingredients
- 1 onion
- 1-2 cloves garlic
- 500 g button mushrooms (or portobello mushrooms)
- 10 g butter
- 2 Tbsps olive oil
- 200 ml sour cream
- Salt and freshly ground black pepper
- Some fresh herbs (cilantro, green onion, parsley)
Instructions
- Prepare the mushrooms. If they are not too dirty, do not wash them, but simply wipe them with a damp cloth. If you decide to wash the mushrooms, do it quickly so they are not saturated with water.
- Thoroughly dry the washed mushrooms with a paper towel.
- Slice the mushrooms.
- Peel the onion and garlic, then finely chop them.
- Heat the vegetable oil and butter in a pan. First, sauté the onion over medium heat.
- Then add the garlic (if garlic is added to the pan with the onion, it will fry too quickly and start to burn).
- Add the mushrooms and sauté for another 10 to 12 minutes.
- Add the sour cream.
- Mix well. Add salt and pepper. Keep on the heat for another 1 to 2 minutes, and it's ready.
- Delicious with mashed potatoes, rice, or pasta. Don't be lazy and sprinkle with fresh herbs: it will be even more tasty and appetizing on the plate.
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This post was posted in Main Dish
Tomato Mozarella
What could be more delicious than a ripe summer tomato paired with authentic Italian mozzarella made from the milk of black buffaloes? This is a perfect snack for warm days when you don’t feel like spending time at the stove.
Tomatoes Mozzarella
Enjoy this simple and refreshing dish!
Servings 2 people
Calories 2kcal
Ingredients
- 1 large, flavorful tomato
- 1 large ball of mozzarella (from buffalo milk)
- A few fresh basil leaves
- salt and freshly ground pepper
- A drizzle of olive oil
Instructions
- Slice the tomato into wedges, removing the stem. Arrange the slices beautifully on a plate. Place the ball of mozzarella in the center. Lightly season with salt and freshly ground pepper. Add a few fresh basil leaves. Drizzle with olive oil. Done!
Nutrition
Calories: 2kcal
This post was posted in Appetizers
Tuna stuffed tomatoes
Here is my recipe for tuna-stuffed tomatoes with mayonnaise. Choose small-sized tomatoes if you want to make an appetizer out of this recipe, and cherry tomatoes to serve as an appetizer.
Tuna stuffed tomatoes
Choose small-sized tomatoes if you want to make a starter out of this recipe, or cherry tomatoes to serve as an appetizer.
Ingredients
- 180 g canned tuna drained
- 1 hard-boiled egg peeled
- 2 tablespoons mayonnaise
- 2-3 tablespoons lemon juice
- Salt and pepper
- 4 small-sized tomatoes or 24 cherry tomatoes
Instructions
- Mash the tuna using a fork.
- Grate the egg (or crush it with a fork).
- Mix the tuna with the egg and mayonnaise.
- Drizzle with lemon juice.
- Season with salt and pepper.
- Cut the tops off the tomatoes to form a lid. Hollow them out without damaging the skin.
- Stuff the tomatoes (with the tuna mixture) and close the lids.
- Cherry tomatoes take longer to stuff, but they will make an impression at a party. 😉
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This post was posted in Appetizers