Juicy golden peaches and crème fraiche conjure up the sweet taste of summer. They are delicious and sweet as the filling for these light coffee-flavored buckwheat crepes. This recipe is lighter than the one I used to make Russian blini. I serve these crepes for breakfast, lunch or sometimes as a dessert after dinner. Enjoy 🙂
You don’t have to be eastern European to love this ultimate comfort food. I grew up making pierogi with potato, cheese and bacon bits filling. Steam it and serve with sour cream. They are good on next day as well; just warm it up by frying quickly on the pan. You could make it with different fillings but one of my favorite ones are mushroom, sauerkraut, meat and potato or sausage and potato. Give it a try 🙂
Continue reading “Pierogi with potato, cheese and Hungarian sausage”
These cookies make perfect holiday gifts and sweet treats for someone special year-around. Bake a batch with ingredients you probably already have at home, and share them this weekend 🙂 You won’t see it on this picture, but I have filled cookies with different types of jams (apricot and cherry) so it came out colourful and beautiful. Give it a try!
Start by sifting flour and baking powder together, set it aside. Continue reading “Jam filled butter cookies”
This past weekend I had my mother-in-law birthday so i baked delicious bday cake with her and our favourite things: chocolate, cocoa, coffee, nuts, milk and coconut. I used the basic German chocolate recipe and modified it for our taste. It turned out to be such a hit, even my picky nephews ate it 🙂 No cake was left at the end of the evening!
I am experimenting with different flours lately. Here’s my version of coffee cake made of almond flour. Not too heavy yet delicious, rich and packed with flavour :-). I divided the original recipe in half as it is just for me and my husband. For a larger number of people I double this recipe to make 4 layers cake. For the cream I used freshly whipped cream infused with almond extract and a little bit of sugar. I don’t usually use traditional butter/sugar frosting when baking just for two of us, as I find it too heavy and on the unhealthy side, but everyone is different.
Continue reading “Coffee Almond Cake”
These yummy little French fritters are found anywhere in New Orleans and for very good reason: they are unbelievably delicious. Beignets are made from a deep fried choux paste, which is dough made from yeast, flour, sugar, eggs, butter and evaporated milk. You can not go to New Orleans as often, but you can certainly make your own Beignets any time you want to. Now, the secret to these is cold fermentation. The best thing you can do as a home baker, leave the dough in the refrigerator overnight instead of letting it rise in a warm place. This process slows down the yeast development, while still allowing the enzymes that naturally occur in the flour to do their work (converting starches to sugars). It makes the dough more flavourful and very delicate. I encourage you to give it a try. I use the same approach when I make Brioche Loaf and, oh my, it tastes like heaven and very easy to make. I will be posting the recipe to it shortly. Continue reading “French Beignets”
There are probably hundreds of different yet similar recipes of muffins. Here’s my version of it. I use this base with rolled oats, ground flaxseed and chia seeds to make a healthy portable breakfast option. The only thing changes about it is what kind of nuts I use. Continue reading “Healthy breakfast muffins”
The whole preparation and cooking process takes me about an hour and 10 minutes. This is very rich, creamy and fantastic dish to make for dinner.
Today, we are cooking crepes. They are absolutely fantastic and very easy to make. Crepes are the perfect blank canvas for all sorts of fillings: creamy Mascarpone with coffee syrup, fresh ricotta cheese with berries, jam and fruits, ham and mushroom filling, spinach-artichoke-brie with little bit of honey, butter and drizzle of lemon juice, apple cinnamon filling, spinach- bacon-hollandaise sauce, and more. Continue reading “Russian Blini (Crepes)”