Peas and mushroom orecchiette

2 сups of cut up mushrooms
2 medium onions
1/4 cup of frozen peas
2 boxes of orecchiette
1 cup of chicken broth
1/2 cup of cream
Red wine vinegar or balsamic vinegar


  • Fry up the mushroims and set aside
  • Cut up and caramelize onions by sauteeing them on a low heat for 10 minutes until translucent, then adding a dash of sugar and tbsp of vinegar and cooking them for another 10-15 minutes
  • Pour in the chicken broth and let it cook for about 5 minutes

  • Add in the peas and let it cook for about 5-10 minutes until peas get soft

  • Slowly stir in the cream and let the sauce thicken

  • Return mushrooms to the pot

  • Meanwhile cook orecchiette al dente in a separate pot, drain and mix withthe sauce

Chocolate Eclair Cake

1 cup water
1.5 sticks of butter
1 cup flour
4 large eggs

3 eggs
2.5 cup of milk
3/4 cup of sugar
1 tbsp of flour
1 tbsp of corn starch
1 tbsp of vanilla extract
1/2 stick of butter
1 package of cream cheese
Batch of homemade whipped cream
chocolate syrup


  • Preheat oven to 400
  • In a medium saucepan, melt butter in water and bring to a boil. Remove from heat

  • Stir in the flour
  • Mix in one egg at a time, mixing completely before adding another egg
  • Spray a little bit of oil onto the baking pan and spread it around. Ensure the pan is only lightly greased, otherwise you won’t be able to get the mixture to stay up
  • Spread mixture into pan, covering the bottom and sides evenly

  • Bake for 30-40 minutes or until golden brown
  • Remove from oven and let cool (don’t touch or push bubbles down)
  • To make a filling, I prefer to use Creme Anglaise with whipped creme cheese.
    Whip cream cheese in a medium bowl
  • Separately boil 2 cups of milk

  • Meanwhile mix 3/4 cup of sugar, 2-3 eggs, 1 tbsp of flour, 1 tbsp of corn starch, and some vanila extract
  • Add the mixture to boiling milk and keep stirring until mixture thickens and bubbles form

  • Add half a stick of butter, let it melt and remove from heat
  • Slowly add the warm cream to cream cheese, mixing until there are no lumps
  • Let it cool in fridge before pouring it into the completely cooled crust

  • Top it with homemaid whipped cream and decorate with chocolate syrup

Breton pie with cognac soaked prunes

3/4 cup of flour
1/2 cup of sugar
1 stick of butter
1 egg + 3 egg yolks
1 tsp of vanilla
1/2 cup of prunes
Glass of cognac


  • Pour cognac over prunes to cover them and set aside

  • Warm up the butter, add to sugar and mix with a mixer untill smooth

  • add an egg and keep mixing, then one by one, add all the yolks, while continiously mixing

  • Add flour and vanilla extract. Mix it till smooth.
  • Grease the pan and sprinkle it with flour

  • Pour in the dough and spread it out
  • Drain the prunes

  • Push prunes into the dough
  • Bake for about 30-35 minutes at 365 degrees


Large onion
Large carrot
2 cups of rice


  • Cut onion as rings

    and fry till golden in an abundance of boiling oil
  • Add beef cut in squares
  • Cut up the carrots
  • Add carrots to the meat, add salt

    and cook until golden brown

  • Add boiled water to cover the meat up to 1.5″
  • Cook zirvak for at least 30-40 minutes on a reduced heat, before adding the washed long grain rice and more water, if needed, to cover the rice for about an inch. Before pouring in the rice check zirvak to ensure it is pretty salty, as the rice will absorb most of the salt, running the risk of leaving the rice savourless.

  • Add pepper and bayleaf
  • After the rice is added, increase the heat and wait till most of the water is absorbed. Then make a number of craters with a wooden stick to prevent the rice from burning
  • When you see through the craters that water has evaporated, move all therice to the center, cover tightly and let it sit on a very low heat for 15-20 minutes


2 cup of flour
1.5 cup of milk
1.5 stick of butter
1 packet of yeast
3/4 cup of sugar
1 tbsp if vanila extract

To glaze:
1 egg
1 tbsp of light cream
1 tbsp of sugar


  • Add a packet of dry yeast to 1/2 cup of warm water, also add 1 tbsp of sugar and 1 tbsp of flour and let it sit for about 15 minutes to half hour to activate the yeast
  • Meanwhile, in another bowl, mix melted butter paste, sugar, salt, egg, and vanilla extract and add it to the yeast mixture, follow by flour
  • Warm up the milk (milk should be warm, not hot), and pour into the mix
  • Mix well and knead into homogeneous mass and let it sit for about half hour to allow it to rise
  • Mix the dough one more time, divide on parts and roll out into squares
  • Make the squares into rolls

  • Glaze the medialunas with a mixture of 1 egg, 1 tbsp of light cream and 1 tbsp of sugar
  • Bake in the oven for 20-30 minues at 385 degrees
  • Take out when golden brown

Sunday night bake

Finally came around to baking an eclaire cake and cheese puffs. It is really my first time baking this cake. I shared a recipe 3 years ago (today) on facebook and just saw it in my memories.

Here is the pie crust:

And here is a finished product:

The recipe called for store bought vanilla pudding and cool wipping cream but instead I made from scratch the cream we use for eclaires and used fresh wipped cream.

And cheese puffs also a new recipe:

Mushroom coated salad

4-5 potatoes
1-2 cartots
3-4 eggs
1.5 cup of mushrooms
2-3 tbsp of mayo
Italian herbs


  • Boil in separate pots potatoes, carrots and eggs until ready

  • While vegetables and eggs are cooking, cut up a large onion and fry till golden

  • When onions turn golden, cut up the mushrooms

  • Add the mushrooms to the onions, put salt, pepper and some Italian herbs and cook till it is ready

  • Check potatoes for readines by scrubbing them with the fork – the skin should come off easily when they are cooked through

  • Take vegetables out of the water, drop into a cold water and take out
  • While still warm, scrub clean with the knife. Peeling is easier while still warm
  • Grate potatoes first and layer into a glass bowl

  • Next grate the carrots and layer on topof the potatoes. Top with a couple of table spoons of mayo

  • Spread mayo evenly in a thin layer

  • Cut up the egg and spead it on top of the mayo layer

  • Spread the mushrooms with fried onions mixture on topof the eggs