Brookie

Brookie – an American dessert that combines a brownie and a cookie. A perfect mix of a rich chocolate cake and crispy cookie with chocolate chips. Not very healthy, but incredibly delicious!

Here’s my version of this treat: a little less sugar and salt, and the chocolate part is very tender—just like my favorite French chocolate cake.

Brookies

Natalija
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 personnes

Ingredients
  

Brownie Batter

  • 100 g dark chocolate (60% cacao)
  • 75 g butter
  • 3 eggs
  • 100 g sugar
  • 1 Tbsp all-purpose flour (sifted)

Cookie Dough

  • 115 g softened butter
  • 40 sugar
  • 50 g brown sugar
  • 1 egg
  • 165 g all-purpose flour (sifted)
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp liquid vanilla (1/2 packet of vanilla sugar) optional
  • 175 g chocolate chips

Instructions
 

Brownie Batter

  • Preheat the oven to 180°C (350°F). Grease and flour a baking pan.
  • Melt the chocolate and butter using a double boiler or microwave, stirring until smooth.
  • Add the powdered sugar and mix well.
  • Incorporate the eggs one by one, stirring thoroughly after each addition.
  • Add the flour and gently mix it in.
  • Pour the brownie batter into the prepared baking pan.

Cookie Dough

  • In a large bowl, use a mixer to beat the butter, brown sugar, powdered sugar, and vanilla extract until creamy.
  • Add the egg and mix again.
  • Gradually incorporate the flour mixed with baking soda and salt
  • Stir in the chocolate chips and mix well with a spatula
  • Evenly spread the cookie dough over the brownie batter in the pan. Bake at 180°C (350°F) for about 20 minutes.
  • Bake at 180°C (350°F) for about 20 minutes. Check for doneness: insert a knife into the center – it should come out slightly moist but not liquid. The surface should be golden brown and slightly crispy.
  • Allow to cool before removing from the pan and cutting into portions.Enjoy your brookie!
Tried this recipe?Let us know how it was!

Boursin™ Stuffed Mushrooms

Tasty and very easy recipe with only 2 main ingredients that you can find in every store: mushrooms and Boursin.

Boursin Stuffed Mushrooms

Natalija
The Boursin™ Garlic & Fine Herbs Cheese is aleredy salty enough so don’t add more salt. On the other end, if you like spicy food, season with pepper.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • 30 small mushrooms (Cremini or Button Mushrooms)
  • 1 block Boursin™ Garlic & Fine Herbs Cheese
  • freshly ground black pepper
  • Some fresh herbs (cilantro, green onion, parsley) finely chopped

Instructions
 

  • Preheat oven to 400° F.
  • Wash and dry mushrooms. Remove stems. (You can use them for another recipe),
  • Place mushroom caps on a baking sheet. Season with pepper. Fill each mushroom’s hole with 1-2 tsps of Boursin™.
  • Bake about 25 minutes until mushrooms are golden and cooked through.
  • Sprinkle the baked mushrooms with fresh herbs and they’re ready to be served!
Keyword Appetizers, mushrooms
Tried this recipe?Let us know how it was!

Ratatouille

My version of ratatouille that you can prepare in any season as a main dish or side dish.

Zucchini, eggplant and sweet peppers have different cooking times. This is why they must be cooked separately. First, brown each vegetable on its own in a pan with a drizzle of olive oil.

Then, when all the vegetables are ready, we bring them together and then let them simmer over low heat so that the flavors mix.

Ratatouille

Natalija
My version of the ratatouille that you can prepare the day before and in any season. Serve it as a main dish or side dish.
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6 people

Ingredients
  

  • 1 large onion peeled
  • 4-5 cloves garlic peeled
  • 1-2 eggplants
  • 2 green zucchinis
  • 3 tomatoes
  • 2-3 sweet peppers (various colors)
  • 7-8 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/2 teaspoon herbes de Provence
  • 3 bay leaves

Instructions
 

  • Dice the zucchinis into small cubes.
  • Dice the eggplants into small cubes.
  • Cut the peppers in half, remove the seeds, then dice into small cubes.
  • Dice the onion into small cubes.
  • Mince the garlic cloves.
  • Remove the seeds from the tomatoes and dice them into small cubes.
  • Heat a little olive oil in a skillet and sauté the onions. Add the garlic and continue cooking for a few more minutes. Season with salt and pepper.
    Remove the skillet from the heat.
  • Separately, sauté the sweet peppers in a little olive oil.
    Season with salt and pepper.
  • Separately, sauté the zucchinis in a little olive oil. Season with salt and pepper.
    Then, in the same way, sauté the eggplants. Season with salt and pepper.
  • Combine all the sautéed vegetables in a large skillet. Add the diced tomatoes and gently mix. Sprinkle with Herbes de Provence and add the bay leaves. Optionally, add a few extra garlic cloves.
  • Taste and adjust the seasoning if needed. Cover with a lid and let it simmer over low heat for about 10 minutes to allow the flavors to meld.
  • Serve hot or cold, garnished with freshly chopped herbs.

Nutrition

Calories: 1kcal
Keyword french recipe, ratatouille
Tried this recipe?Let us know how it was!

Pastry Cream

Pastry Cream (Crème pâtissière) is a delicate cream for custard cakes (eclairs, petits choux, religieuse), Napoleon, mille-feuille, meringue and other sponge cakes.

After trying many options, I settled on this recipe from French chef Johan from Toulouse (Johan Le Meilleur Patissier M6).

Here is my translation from French of the Vanilla Crème Pâtissière recipe. The original link is Recette de la Crème Pâtissière à la Vanille (in French).

Pastry Cream

Natalija
Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.
Prep Time 20 minutes
Total Time 20 minutes
Servings 10 middle size puff pastries

Ingredients
  

  • 1/2 vanilla bean
  • 250 ml whole milk
  • 55 g egg yolk (approximately 3 yolks)
  • 50 g sugar
  • 25 g cornstarch (maizena)
  • 25 g butter

Instructions
 

  • Pour the milk into a saucepan. Split the vanilla pod lengthwise and scrape out the tiny seeds with the tip of a knife. Add the pod and seeds to the milk.
  • Whisk the yolks with the sugar until well combined.
  • Add the cornstarch and mix thoroughly.
  • Bring the milk to a boil. Gradually pour 1/3 of the hot milk into the yolk-sugar mixture, stirring vigorously.
  • Pour the mixture back into the saucepan.
  • Cook the cream over low heat, stirring constantly, for about 2 minutes after it starts boiling. Remove the saucepan from the heat.
  • Immediately transfer the cream to a cold bowl (previously chilled in the fridge or freezer). Add small pieces of butter and mix until smooth. Cover the surface of the cream directly with plastic wrap and refrigerate until completely cooled.
  • Before serving, whisk the cream thoroughly. This is the moment to add rum or other flavorings, if desired.

Notes

Pastry Cream is a delicate cream for custard cakes (eclairs, petits choux), Napoleon, mille-feuille, meringue and other sponge cakes.

Nutrition

Calories: 1kcal
Keyword french dessert, Napoleon, pastry cream
Tried this recipe?Let us know how it was!

Black olive dip

Provençal recipe, this black olive dip is a tapenade without anchovies nor capers. This black olive paste is ready in just a few minutes, served with fresh bread, toast, or pita bread.

Black olive dip

Natalija
Simplified version of tapenade without anchovies nor capers.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people

Ingredients
  

  • 180 g black olives (picholine ou kalamata) pitted
  • 1 clove orgarlic épluchées et coupées en 4
  • 1 bunch fresh basil leaves
  • 1/2 lemon (juice only)
  • 4 Tbsps olive oil
  • Freshly ground black pepper

Instructions
 

  • Separate the basil leaves from the sprigs. Peel the garlic clove and cut into 3-4 parts.
  • Place olives, garlic and basil leaves in a food processor bowl. Add lemon juice and olive oil.
  • Pulse 2-3 times for a few seconds.The olivada should have a slightly grainy texture.
  • Season to taste and serve with your favorite bread.

Nutrition

Serving: 10gCalories: 1kcal
Keyword Appetizers, Olive, Provence
Tried this recipe?Let us know how it was!

Salmon Теrrine

Make a Salmon Terrine with fresh and smoked salmon, eggs, sour cream, and parsley. This elegant french recipe is a refined and delicious appetizer and it is perfect for cold buffets. Serve the terrine with mayonnaise, vegetables, or a green salad.

Salmon Terrine

Natalija
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

  • 500 g salmon fillet with no skin or bones
  • 5 eggs
  • 250 г sour cream
  • 1/4 cup parsley chopped
  • 250 g smoked salmon cut into small pieces
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
  • Cut the fresh salmon into pieces and mix with a food processor.
  • Add the eggs and mix well.
  • Add the sour cream and parsley.
  • Add the smoked salmon, salt and pepper. Mix with a spatula.
  • Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
  • Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.
Tried this recipe?Let us know how it was!

Cranberry Cake

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

Natalija
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 people

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.
Tried this recipe?Let us know how it was!

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…

Tapenade au thon et aux poivrons

Tuna and pepper Tapenade

Natalija
Prep Time 10 minutes
Réfrigération 30 minutes
Total Time 40 minutes
Servings 6 personnes

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.
    Tapenade au thon et aux poivrons
Keyword Terrine au saumon fume, Terrine au thon
Tried this recipe?Let us know how it was!

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.

Canard farci aux pommes et aux airelles

Whole Roast Duck With Apples And Cranberry Stuffing

Natalija
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Resting time 10 minutes
Total Time 2 hours 5 minutes
Servings 4 servings

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.
    Canard farci aux pommes et aux airelles
Tried this recipe?Let us know how it was!

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.

Cheesecake basque

Basque Cheesecake

Natalija
Important tip: the batter should be mixed at low speed to avoid adding air bubbles.
Prep Time 20 minutes
Cook Time 1 hour
Cooling 1 hour
Servings 8 persons

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.
    Cheesecake basque
  • 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.
    Cheesecake basque
  • Serve at room temperature with syruped cherries or enjoy it plain.
    Cheesecake basque
Tried this recipe?Let us know how it was!
Social media & sharing icons powered by UltimatelySocial