It’s autumn outside, and by the way October is my favourite month! I love it because it’s very special for me. One year ago I got married to my best man in the world, Nick. And two years ago my beloved dog Chantal was born. Every year, October means a beginning of something special in my life. But let’s get back to the today’s subject! Read More
When I was a kid, my family loved to go in the woods in search of mushrooms. I couldn’t wait for those little travels. Mom usually stayed near the car, when me and my dad took the baskets and knives, walked into the woods in search of mushrooms. These were really magical moments – finding a very big mushroom yourself! After that we returned with a basket full of mushrooms (in our area boletus were more spread than other mushrooms), we went home, washed and cleaned mushrooms for the whole evening, and waited for the best delicious dinner from my mom. Fried mushrooms with potatoes.
I do love family traditions, especially related to cooking. In our family, there is one. It’s Sunday pancakes (precisely crepes, because i prefer thin pancakes). I can just wait for the weekend to decide what kind of pancakes to cook. And I want to share one of my favourites recipes of crepes. Today’s crepes are stuffed with chestnut mushrooms and blue cheese. They taste so delicate and smells amazingly thanks to blue-cheese.
I advise you to make the batter at the evening before, and in the morning only to bake crepes and put the filling, so you can sleep a little longer)
Tart Tatin is upside-down cake with caramelised apples. I don’t like apples in the pastry and this tatin with beets caught my attention. I never used them in baking, but now I fell in love with this tart. Sweet beets with caramel flavour on a gentle crust. I advice you to serve with sour cream or yogurt, they suit perfectly.To be honest, this is my first Tart Tatin and I can confidently say that it is quite simple to prepare, if done carefully. It can be a great breakfast or appetizer. You will not stay indifferent!