I am falling in love with Summer fruit pies, that means you are going to see a lot more of them this summer. This tart is special for me because I know exactly where the cherries came from,my neighbor’s back yard. when You know where your ingredients come from it just makes your food taste a lot more better.


After you make the tart dough, the rest of the recipe is a very easy and fast. Combine the cherries with some sugar and a bit of cornstarch and the filling is complete. These are free form tarts, meaning that the dough is rolled into a circle, the filling placed in the center and the edges of dough folded and pleated around the edged for a rustic look.








For the chocolate tart

  • 150grams(2/3 cup) butter
  • 150grams(3/4 cups) white sugar
  • 1 egg
  • 1/2 teaspoon baking powder
  • 250grams(2 cups) white flour
  • 25grams( 1/4 cup) cacao powder
  • 1/2 teaspoon vanilla
  • pinch of salt

For the filling

  • 1 and 1/2teaspoon cornstarch
  • 150ml (2/3 cup) cold water
  • 60grams (1/3 cup) sugar
  • 500grams( 3 cups) halved and pitted cherries
  • 1 and 1/2 teaspoon lemon juice


  • Icing sugar


For the tart

  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the egg with the vanilla,  baking powder and pinch of salt.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour and the cocoa powder sifting, a bit at a time and mix well till it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. In the mean time lets make the filling.

For the filling

  1. Dissolve the corn starch in the cold water and add the sugar, mix well
  2. Then in a medium pan over low heat add the above ingredients and bring to a boil.
  3. Add cherries, mixing gently boil again until cherries are slightly softened.
  4. Remove the filling add the lemon juice mix well and let cool.


  1. When the dough run its course, roll it out on the counter with a little bit of flour 1/2 an inch thick.
  2. Put it in the tin make sure the boards are higher and irregular. pour in the cheery filling then fold back the border over the filling
  3. Cook  the tart in preheat oven for an hour, let cool for 30minutes, dust icing sugar and ENJOY



Pasta frolla ( tart/ pastry dough ) is one of the basics of pastry. And this recipe will make impeccably difference in your recipe collection! There are several variants of the preparation on the basis of the proportion of liquid and dry ingredients or the working method. What ever the method, you are going to end up with a dough that can end up being enjoyed by your loved once.


You only need eggs, butter, sugar and flour to prepare this pastry pasta. By all means you can use an electric mixer for the dough, I made it by hand, you only have to do it as fast as you can so that the butter doesn’t melt. The fact that we are going to use an icing sugar is going to make the dough even more crumbly and great. For this specific apple tart the dough is going to be a little bit more. So I made some cookies with the remaining dough. And it was delicious.



As you can see in the photos I enjoyed my piece of apple tart with a vanilla ice cream which gives it more character and deliciousness. I suggest you do the same cause you will find it pleasurable.




Ingredients for the crust

  • 500grams white flour + some more flour for dusting
  • 250grams cold and chopped butter
  • 200grams icing sugar
  • 2 eggs
  • Lemon zest of 1 lemon
  • 2 teaspoon of honey
  • 1/2 teaspoon  baking powder


  • 4 tablespoon strawberry jam
  • 5 gold apple
  • 2 teaspoon cinnamon powder
  • 1 lemon juice
  • 4 teaspoon brown sugar
  • 20grams of butter


  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper. This is done.
  3. In a big bowl add the flour, the butter and mix them together (with your hands) as fast as you can ( you will have a sandy consistency)
  4. Add the icing sugar and mix well again
  5. Beat the eggs in a small bowl. Add the lemon zest, the honey, the baking powder and a pinch of salt then beat again
  6. Add the eggs in to the bowl of the flour and mix them till homogeneous( if it gets sticky take it out on a counter dust some flour and mix again until a smooth dough)
  7. Cover the dough with film and put in a fridge for half an hour
  8. Now let’s do the filling, clean, peel and cut the apple thinly.
  9. Cook them in a pan over medium heat for 10-15minutes adding the cinnamon, the lemon juice and half of the brown sugar.
  10. Take out the dough and spread it on a counter putting under it a little bit of flour
  11. Put it in the tin that we have prepared earlier, and cook only the dough for 15 minutes
  12. When it is cooked take it out and spread it with the strawberry jam, the cooked apple and the rest of the brown sugar. cook for another 20 minutes.
  13. When finished take it out and let it cool for 30minutes and ENJOY.


It’s so creamy and delicious, you may never need to make full-fat cheesecake again.


It is for the first time that I have baked a GREEK YOGURT CREAM CHEESECAKE and I am really happy with the result.

The cinnamony ( one of my favorite spice on the face of the earth) chocolate biscuit take the place of the usual graham crackers for the crust  that satisfies the palate of anyone that tastes this cheesecake.

It’s sensational tangy and velvety yogurt flavor goes really well with the sweet and a little bit sour taste of the wild berries and strawberries. It’s so creamy and delicious, you may never need to make full-fat cheesecake again.








For the crust

  • 450g (4 cups and 1/2) chocolate cookies
  • 80g (3/8 cup)  butter
  • pinch of cinnamon
  • 3-4 tablespoon of water

For the filling

  • 3 eggs
  • 150g (3/4 cup) sugar
  • pinch of cinnamon
  • pinch of nutmeg
  • 300g (1 cup and 1/8) Greek yogurt
  •  550g ( 2 cups and 1/2) soft/ cream cheese
  • lemon zest of 1 lemon
  • 2 tablespoons flour


  • 200g ( 2 cups) wild berries( frozen or fresh)
  • 50g ( 1/4 cup)  sugar
  • 100g ( 1/2 cup) fresh strawberries


  1. Cover only the bottom of a 20cm/8″ round tin with parchment paper.
  2. Heat your oven 150C/ 302F
  3. Now we will have to make the crust. Put the biscuits in a blender and crumble it well( It has to be fine )
  4. In the mean time melt the butter
  5. In a bowl add the crumbled biscuit and the butter. Mix well and a little bit of water at a time till it can stick to each other
  6. Spread it in the prepared tin press it really good with high boards and put it in a fridge until you prepare the filling
  7. For the filling add the eggs and the sugar bit it together either with an electric mixer or by hand. Then add the cinnamon and the nutmeg and mix again.
  8. Now add the yogurt, the soft cheese, the lemon zest and the flour and mix till homogeneous. You can taste this filling and imagine what the end result is going to be
  9. Take out the crust, pour the filling in and cook for 1hour and 15minutes
  10. For the glaze add the wild berries, the strawberries cut in slices and the sugar in a pan over medium heat( useful tip:add a little bit of water so that you will have a syrup)
  11. Check if the cake is cooked using a knife if it comes out with a little bit of wet filling it is perfectly fine
  12. Let it cool for 30minutes and put it in the fridge for 2hours or over night
  13. Spread the glaze of fruit that we have prepared earlier and ENJOY.


lemon tart 2

The lemon tart is a classic of English tradition. The base of pastry is stuffed with a cream made with eggs, sugar, lemon juice, butter and corn starch. This tart is the perfect ending to a family get together. An elegant citron is also a thing of beauty, the zesty flavored crumbly tart marrying perfectly with the creamy custard filling. Toping it with another dough makes it more crumbly.

lemon tart 3

lemon tart 4

lemon tart 5


  • 200g (7/8 cup) chilled and chopped butter
  • 150g (2/3 cup) sugar
  • 2 yolks and 1 whole egg
  • 1 teaspoon lemon zest
  • 1/2 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 400g flour + some for dusting

For the filling

  • 200 ml water
  • 30g (1/8 cup) butter
  • 30g (1/8 cup) corn starch
  • 1 egg
  • 100g( 1/2 cup) sugar
  • 1 table spoon lemon zest
  • the juice of one lemon


  1. Preheat oven to 150c/302F.
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper. This is done.
  3. Mix the butter and the sugar in a big bowl until homogeneous
  4. Beat the eggs with the vanilla, lemon zest, pinch of salt and baking powder.
  5. Add them in the bowl with the butter and mix
  6. Now add the flour, a bit at a time and mix well till it is a dough.
  7. Then roll in a film and put in the fridge for 30 minutes.
  8. In the mean time let’s prepare the lemon cream, first dissolve the corn starch in the amount of water mentioned above.
  9. Then  in a pot add all the ingredients together and mix well with an egg beater.
  10. Cook on low heat  stirring every now and then till it is a little bit dense.
  11. Now take it out and put the pot in cold water so that it stops cooking and let it cool down.
  12. When the dough run its course,cut half of it for the upper crust, roll the rest out on the counter with a little bit of flour 1/2 an inch thick.
  13. Put it in the tin make sure the boards are a little bit higher.Fill in the lemon cream.Roll out the other half of the dough and cover the filling completely. If some dough goes out of the tin, tack it in.
  14. Cook for 40minutes or till golden brown. Let it rest for 10 minutes before lifting out of the tin. Allow to cool before cutting and ENJOY.


panna cotta with coffee

Just like I have promised, a long time ago, I am hear with the PANNA COTTA WITH COFFEE. This were my exact words” I remember the different types of panna cotta we used to make,when I was in culinary school. Ummm…..they were exquisite, specially the one with coffee flavor. In the near future I will try to recreate that unforgettable test.” Now I have done it and got to tell you that it is one of my favorite dessert of all time.

panna cotta with coffee 2

My husband doesn’t like panna cotta at all, but I really want him to. So when I decided to make this sweet with coffee I was sure that he will love it (cause he loves coffee) and he did. Plus it is the easiest dessert you could ever make. It is practically going to take you 15 minutes. And the out come is going to be delicious. If you even want to prepare it in advance for an upcoming occasion, you can make it the night before. What more could you ever ask?

panna cotta with coffee 3

You can keep it in the refrigerate up to 3 days. The dark chocolate will balance the flavor by cutting the sweetness of the panna cotta. The roasted coffees are meant to be eaten, they will add a crunch to the all delicate panna cotta.

panna cotta with coffee 4

panna cotta with coffee 5

panna cotta with coffee 6

Yield – depends on the size of cup you are going to use.


  • 500ml/ 2.1 cups heavy cream
  • 2 and 1/2 (5g/0,18oz) unflavored gelatin
  • 100g/ 1/2 cup sugar
  • 2 and 1/2 teaspoon instant coffee

Chocolate sauce

  • 100g ( 1/2 cup) dark chocolate
  • 30g ( 1/8 cup) butter
  • Milk until the desired thickness is acquired


  • Roasted coffee
  • A little bit of icing sugar to put over the chocolate sauce


  1. First we will put the gelatin in cold water and leave aside
  2. Now we put the cream in a saucepan over a very low heat stirring constantly
  3. Then when it is warm we add the sugar and continue stirring (useful tip: don’t let the cream boil) until the sugar is all dissolved
  4. Add the instant coffee and stir well to incorporate it with the cream
  5. All this process,  takes may be about 10 minutes
  6. Then squeeze well the gelatin from the cold water and put it in the cream and stir well leave aside to cool
  7. Prepare any kind of container you want. I have used a coffee cup. It could easily be a water glass, a champagne glass or any container that can go in a fridge
  8. Pour the cream in the containers and refrigerate at least for 2 hours up to over night
  9. While our panna is chilling lets make the dark chocolate sauce, in a bain marie we add the chocolate, the butter and the milk stir till liquid and it is done
  10. When the panna cotta is set  there are two options for plating it.First you can pour the sauce over the panna cotta while it is in the container or you can pour the sauce  on a plate and verse the panna cotta decor it with roasted coffee and ENJOY.


This simple yogurt cake takes a decadent turn with chocolate chips and a generous amount of melted chocolate on top.


This simple yogurt cake takes a decadent turn with  chocolate chips and a generous amount of melted chocolate on top. In addition to that it is butter less chocolate chips cake. I can guaranty you that you can satisfy a crowd with this cake. It is possible to avoid the chocolate coating over the cake, it depends on your taste for me it adds a great deal of moisture and chocolaty flavor.


One reason yogurt is used in baking is to add moistness and texture to batter or dough. Yogurt is creamy and thick, not watery like many liquids. For a simple substitution, sour cream have similar characteristics, although they may be higher in fat.


Or else, choose a substitution that has an acidic tang. Yogurt’s distinctive, tart flavor adds complexity to baked goods to preserve it’s tart flavor,make sour milk yourself by adding 2 to 4 teaspoons of lemon juice or apple cider vinegar per cup of milk. Allow it to stand undisturbed for a few minutes so it can thicken before use.




Yield : 6-8 servings


  • 3 eggs (separated )
  • 15og ( 3/4 cup) sugar
  • 125g ( 1 and 1/2 cups) Greek yogurt
  • 100 ml ( 1/2 cup) sunflower oil
  • 100g (1/2cup) chocolate chips
  • 150g ( 2/3cup) all purpose flour plus a hand full to dust the chocolate chips
  • 150g (2/3cup) cornstarch
  • 16g (1/8cup) 1 tablespoon backing powder with vanilla (but if it is only backing powder add 1 teaspoon vanilla)
  • pinch of salt


  •  Melted chocolate( I used Nutella)


  1. preheat oven at 180C/ 350F
  2. Spray a 20cm/8″ round tin with oil and line with baking/parchment paper and set aside
  3. add the sugar in the yolk and mix well with an electric mixer till creamy white
  4. whisk in the vegetable oil and the yogurt
  5. then mix together the flour and baking powder
  6. using sift add the flour a few at a time and mix making sure there is no lumps
  7. now it is time to add the chocolate chips dusted with flour( useful tip: dusting the chocolate chips with a little bit of flour will help it not to sink to the bottom of the cake) and incorporate well
  8. mount the egg white, with a pinch of salt, until stiff and add in the mixture using spatula
  9. Pour the batter into the cake pan and bake for 30 minute or when a toothpick comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan. ENJOY


Tenerina is tender, delicate and rich chocolate pie.


Tenerina is one of the most delicious traditional chocolate pie in Emilia-Romania. Tenerina literally means tender, exactly how it is going to come out from the oven. Tender on the out side and soft in the inside. Trust me when I tell you, I have made this cake more than 500 times in the restaurant and at home. so when I say it is really good and it is gonna come out perfect, it is true I know what I am talking about.


If you need a good energy in the morning or Sunday brunch it is your go to cake. Also for birthdays or gate together it is a perfect choice. You shouldn’t put it in the fridge. I called it boozy because it has brandy. If you want to make it kids friendly just take out the brandy and the syrup.




  • 300g( 7/8 cup) good quality dark chocolate
  • 150g( 2/3 cup) butter
  • 4 eggs (separated to yolk and egg white)
  • 150g( 3/4 cup) white sugar
  • 2g of vanilla in powder
  • 3 teaspoon of white flour
  •  1 teaspoon brandy
  • 1 teaspoon black cherry syrup
  • pinch of salt


  • Icing sugar
  • black cherry with its syrup


  1. preheat oven at 175C/ 347F
  2. Spray a 20cm/8″ round tin with oil or line with baking/parchment paper and set aside
  3. First thing is first let us melt the chocolate and the butter on a double boiler
  4. While they are melting we will add the sugar, a little bit at a time, in the yolk and using an electric mixer mix it until it is creamy white
  5. Then add the vanilla and the flour in the mixture and mix till homogeneous
  6. Now let us go back to the first procedure and with the help of a spatula mix the melted chocolate and the butter very well
  7.   Add the melted chocolate in the egg mixture and with the spatula mix thoroughly
  8. Add the brandy, the syrup and mix again
  9. Put the pinch of salt in the egg white and with a clean electric mixer mix until stiff
  10. Then put the whipped egg white in the mixture of the chocolate, a bit at a time, and mix with the spatula from the bottom to the upper part
  11. When mixed really well pour to the baking tin and bake for 20minutes. Always check if it is cooked by inserting a toothpick in the middle of the cake and if it comes out clean it means it is cooked if it comes out with some moist dough add another 10minutes and check again.
  12. Let it cool for 15minutes and cut a piece, decor it with some icing sugar and black cherry and serve. ENJOY