Tarte au Citron (Lemon Cake)

French lemon tart like from the bakery

French lemon tart like from the bakery

I already published a version of a lemon tart. It was much easier and faster, this recipe will require more time and patience. But it worth it! Absolutely and totally. I couldn’t even imagine the result to be so good.
Time of preparation: 100 minutes Difficulty: Middle
For dough:
  • Icing Sugar___ 65 grams 
  • Flour________ 175 grams
  • Pinch of salt
  • Butter________100 grams
  • Groung Almonds_20 grams
  • Egg_________1 middle
 For filling:
  • Sugar________340 grams (caster)
  • Eggs_________8
  • Zest and Juice of 6 lemons
  • Double Cream_280 ml

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Perfecting Patisserie – book review

Good morning! I am back after my sudden and long absence – and finally with the internet in my house! No more soap-tasting coffee in the chains for the sake of wi-fi connection! During this weeks I have been cooking a lot (who would even doubt) so I gathered a few new recipes, two of which I can’t wait to share with you. I also made up my mind to add two weekly columns, one will be dedicated to the Russian cuisine (after all I am Russian, even if a lot of people consider me Italian) and the second will be dedicated to the weekend breakfast – the very adorable thing for me.
Right now I have just a couple of minutes, so I will try a new genre: book review. Several days ago due to my work (no, I am not an editor of healthy food magazine; just this book was a perfect sample of paper we wanted to print on) I got the book by Tim Kinnaird Perfecting Patisserie: mastering macarons, madeleines, meringues and more.  To be honest, I am indifferent  to macarons (and to be completely honest – I am scared of them). But there was an section about tarts, which I simply couldn’t skip. So I decided to go through the book.
The book starts with theoretical introduction (I learned a lot about eggs), followed by sections dedicated to a certain type of dough/dessert with the detailed instruction how to make the dough, recipes with this dough and finally the most common mistakes (I like this section as there were pictures, so you could find the one portraying something close to your screwed cake and figure out what went wrong). Book finishes with some decorating ideas, glazes, creams, custard etc.
I tried one recipe from this book, a lemon tart (a new, more “professional” version of my so beloved French tart) and the result was as from the best French bakery, above all my expectations.
I have a positive overall impression, as the book in details describe the method and highlight the possible mistakes. Recipes are mostly hard or of middle difficulty, but there are a couple of easier, like biscuits. The book is not expensive, it costs 10 pounds, which I think is a good deal for the content. Recommended for those who would like to get a more professional grip of the French desserts and are willing to spend time doing it.

Yoghurt Tart and Coconut Biscuits

_IGP2262I usually bake this two desserts together as one requires two yolks and the other – two white-eggs. They both are very light – perfect for the spring
Time of preparation: 40 minutes Difficulty: Easy
For yoghurt tart
  • Flour_______200 grams
  • Sugar______ 100 grams
  • Butter______100 grams
  • Yolk_______ 2
  • Lemon Juice_35 ml
  • Natural yoghurt ___ 420 grams
  • Apricot Jam_______50 grams
  • Gelatin ___________10 grams Continue reading

Simple Ratatouille


After the cartoon Rataouille, a lot of people started wondering how to cook this “simple village food”.

Time of preparation: 1 hour Difficulty: Easy
  • Zucchini______3 big
  • Aubergines____2 middle
  • Onion________1 
  • Tomatoes ___ 4 middle
  • Dry White Wine ___50 ml
  • Garlic
  • Sugar _______ 1Tablespoon
  • Balsamic/Wine Vinegar _ 1 Tablespoon 
  • Salt, Pepper, Olive Oil  

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Sharlotka (French Apple Pie)


French Apple Pie which became one of the most popular desserts in Russia

Time of preparation: 1 hour    Difficulty: Easy

Wheat flour_______1 glass*
Sugar ___________1glass
Apple ___________2**
Cinnamon________2 tea spoons
Eggs ____________3

*A glass of 200 ml
** Apples should be a little bit sour, otherwise pie will be too sweet
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