Thank you to wonderful Sally from Penne for my thoughts for such lovely nomination. It sure adds to my motivation to post recipes and share my inspiration with you all. I think it is a wonderful way of supporting each other and I am here to pass it along 🙂 Continue reading “Liebster Award-Thank you”
I found an amazing French cookbook dating back to 1943. One of the recipes that I would like to share with you guys today is Tarte au Fromage, French cheesecake that made in the Pitou Charante region of France. It is a light (definitely lighter in comparison to NY cheesecake made of cream cheese and cream) and just a little bit sweet tart made from goat cheese which is placed in an extremely hot oven for 15 minutes to create the burnt looking top and then turned off to finish cooking the pastry in the residual heat. Doesn’t it sound like an awesome experiment to try out? 🙂
Continue reading “Tarte au Fromage (French goat cheesecake)”
I love love potato pancakes..crispy on the outside served with sour cream and fresh cilantro mm.. Such hearty dish. Super easy to make 🙂
Continue reading “Crispy potato pancakes”
Hi guys, hope all of you had a good week and ready for a weekend to start. How about we kick it off with super delicious, moist and healthy cupcake recipe. The smell in my kitchen is just unbelievable 🙂 I wish we had an option to attach a smell to a picture of our cooking/baking creations. How awesome it would be…I would probably get hungry every time I looked at your blogs, guys. Ok, so here is the recipe.
Continue reading “Almond cupcake with green tea frosting (gluten free)”
Many thanks to Cory from Adventure and Food for nominating me for Liebster Award. I had to look it up what Liebster means first 🙂 Liebster is German and means sweetest, kindest, nicest, valued, lovely, endearing… Such a sweet nomination. I am very happy and humbled again. Thank you!
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”