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The rhubarb pie I have never tried before. Then I was involved into a conversation at work how perfect the combination between rhubarb and strawberry is. There still was some time before the strawberry season was over, I thought it is time to try this. for the pâte sucrée: 190 g all purpose flour 70 g confectioners' sugar 25 g almond meal 115 g unsalted butter, softened 1/2 tsp vanilla extract 25 g egg (half large egg) Few strawberries in my garden are trying to be kissed by the late summer sun, playing 'hide-and-seek'   under the big leaves of the plant. I found even one flower - happily blooming in its proud beauty, but unfortunately never to produce any fruit. Nights are getting colder - all the perennial plants in the garden prepare for their long winter sleep. My beautiful roses, of course, require much more attention than any other plant. This is their strongest season - no harmful insects, crisp fresh air, warm day sun. I love the roses i...

December 9th, the Eastern Christianity celebrates St. Anne. The name comes from Hebrew "Channah", meaning "favour" or "grace". St. Anne, mother of Mary and grandmother of Jesus is an emblem figure, keeper of the families, guardian angel of all mothers.  It happens, that we celebrate this name holiday, because of a special little family member. Our Ana is blessed with her name and we are blessed to have that magnificent creature for a daughter. I am sure her name suits her perfectly.  What Ana loves the most as a dessert? Chocolate, may be some chocolate and a bit of chocolate, garnished with chocolate. I decided to make this truffle cake for her and knew it will become her favourite. What is truffle cake without truffles? I am very happy to use the formidably looking and delicately delicious truffles from Ferrero Rocher. They complete my recipe perfectly.  for the cake: 60 g chocolate 100 g unsalted butter, softened 1 tsp vanilla ex...

This autumn was really pretty and stayed for the longest time. I have a feeling it is still fall outside - the flowers still have colours, the wind does not cut your ears when you walk outside, and robins are still chasing each other in the sky. My roses were blooming in November. I did not cut them this year, I left them bloom and they really did to some point. Later though, they closed and prepared for the winter sleep. In the month of December, there is a strong need for warmth and love. We do not have the snow out yet. But a nice glass of wine and a piece of chocolate cake in a late dark December night is always appreciated. I think Smitten kitchen 's idea has a perfect place in my collection of recipes now.  This cake has a dense texture, but a very light taste. Red wine looses the alcohol during baking. As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity. Tannins leave a unique after-taste to the cake, that makes a ...

for the yellow cake: You will need half recipe of Genoise Cake You will need one recipe of chocolate ganache   for the chocolate cake: 4 egg whites 180 g sugar 200 g butter, softened 3 g vanilla extract  180 g all purpose flower 40 g cocoa 1 tsp baking powder Heat the oven to 170. Prepare a round 6" cake form. 1. Beat the egg whites with 2/3 of the sugar, until firm. 2. Beat the butter with rest of the sugar and vanilla extract until creamy.  3. Combine the dry ingredients. Add 1/3 of it to the butter. Beat slightly. 4. Add half of the egg white mixture. Mix. Add the second third of the dry ingredients, followed by the whites, finishing with the last part of the flour. 5. Bake in the prepared pan for about 30-40 min, or until dry centre. Tailoring: 1. Cut the cooled cakes in two layers. The chocolate cake is cut in three layers. Cut the third layer in small pieces and store in an air tight container. Have the pi...

You will need: one recipe  Genoise cake one recipe Almond Cupcakes with Chocolate Ganache , in which almonds are substitute for pecans two recipes Pumpkin Cream Mousselin one recipe Pecan Paste a lot of chocolate leaves for the Pumpkin Cream Mousselin: 250 ml whole milk 1/2 vanilla bean 3 egg yolks 100 g brown sugar 30 g corn starch 30 g white flour 5 g cinnamon  130 g butternut squash - rosted  120 g unsalted butter, softened  1. Roast the pumpkin the day before. Peel the butternut squash and cut in small pieces. Roast on a parchment paper, until softened. Let it cool. Work the pieces in a blender, until purée consistency. Close in a box and refrigerate.  2. Scale the dry ingredients in a bowl. 3.  Beat slightly the egg yolks and two thirds of the sugar . Mix in the dry ingredients. 3.  Scrape the seeds from half vanilla bean into the milk, add the last third of the sugar and bring to boil.   4...

What a wonderful autumn is this one. And today was a perfect holiday - a day of giving and thanking the ones, who make our lives different ... in a very inspiring and magical way. Thank you, Lord, for blessing me with my family!

Well..., I know... unusual topic. It is every year around this time. After a warm and eventful (or not so much) summer, we all have to adjust back to the routine of the school year. This is the time my world stops spinning with the normal Earth speed rotation, but makes a wild fast detour, resulting craziness, dizziness, madness and chaos. First days are the worst. My biggest problem is the lunch ... What to prepare? How to organize healthy and delicious food? When will I have time to cook lunch, plus the dinner? Time is so limited... Here is my suggestion for the first day at school: Bento Box with delicious fried chicken, fresh vegetables and herbal rice. for the chicken: one slightly boiled chicken, cut in pieces corn meal one egg prepare the chicken: 1. Clean and cold wash the chicken. Place it in big pot, add 1 Tbsp salt, cover with cold water and cook it for 15 min over medium heat. 2. Remove the chicken in a plate and cut in pieces. 3. Strain...