Asparagus tart

This is the first recipe in our new kitchen that is worth mentioning.

As I have already mentioned I like working with asparagus. Although in my kitchen she is the Queen of vegetables, I do not use it quite often. First of all I am keen on buying seasonal vegetables or fruit and the English asparagus mainly available on the market between April and May. This is quite a small window to enjoy it. In addition, I would like to avoid thinking of asparagus as an everyday product. It is so unique, ideal for a special occasion. 

Although it is middle of September, for some reason I bought two nice bunches of them to make my favourite asparagus tart. When I checked the package I realised they were grown in Peru. Of course I felt guilty about it and I promised myself I won’t do it again. I did not have enough so I had to modified the recipe and add peas in it too.


  • 200g pâte brisée
  • 175g asparagus
  • 150g pea
  • 100g freshly grated cheddar cheese
  • 3 eggs
  • 150ml double cream
  • 150ml milk
  • Salt and pepper

pâte brisée (for 450g) 

  • 175g butter (softened and diced)
  • 250g flour
  • 1 egg
  • (cold water if necessary)


Sift the flour and a pinch of salt into a bowl and add the diced butter. Rub in the butter with your fingers until the mixture resembles breadcrumbs.
Add the egg (if you are making the first version) and 2 tablespoons of cold water if necessary.
Knead lightly with your hand, wrap the pastry in cling film and chill in the refrigerator for at least 1 hour.
Preheat the oven to 180°C. Roll the pastry out on a lightly floured surface and line with baking parchment or graseproof paper, fill with baking beans.
Bake the pastry for 15-20minutes if you are preparing tartlets and 40minutes for a tart. Leave to cool before filling.
Cook the asparagus and the peas in salted, boiling water for about 20 minutes until tender. Drain and chop the spears, leaving the tips whole.

Preheat the oven to 160°C.

Dust a tart tin with flour. Roll out the pastry on a lightly floured surface to a round and line the prepared tin.

Prick the base all over with a fork and beak blind (line the pastry with baking parchment, fill with baking beans) for 15 minutes. Remove the beans and the parchment, then spoon the vegetables over the base of the pastry case.

Preheat the oven to 200°C.

Beat together the eggs, milk, cream, salt and pepper in a nutmeg and add the cheese in it.

Carefully pour into the pastry case and bake about 20minutes. Serve hot or cold with green salad.


Heart shaped bonbons with decorative pattern

Few days ago I found an interesting picture in the most fantastic chocolate book I have ever read. It was a white chocolate covered lollipop with lovely flower patterns on its surface. I would not say this kind of treat is my taste really but I was amazed by this clever decoration idea.

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Flounder from West Hampstead Farmers’ Market

At West Hampstead Market there is Gary’s Fresh fish every Saturday. We have bought fish twice and I would say we made a good deal both time. On last Saturday we arrived there just before closing so most of the goods were sold. Fortunately few nice flat fish, it called flounder, still waited for us, so we picked them up to make a quick lunch.

Ingredients for 2:

  • 2 medium or 3 small flounder (fillet)
  • 2 tablespoon olive oil
  • 200g arborio risotto
  • 1 shallot (pilled and chopped finely)
  • 1 tablespoon butter
  • 50 ml sherry
  • a handful of fresh basil
  • 2 tablespoon Parmesan cheese
  • salt, butter

Melt the butter in a saucepan and add the shallot. Fry the onion over a medium heat until golden and soft. Add the rice, sherry and just enough stock to cover the rice. Bring to simmer and gently cook until all the liquid is absorbed. Continue adding the stock a ladleful at a time, and gently cook. It takes about 12-15 minutes. When the rice is al-dente add the cheese and the finely chopped basil leaves and take it off the heat.

Heat the oil in a frying pan and place the fish in the pan skin-side down, cook for about 3 minutes. Season with salt and pepper.Turn it around and cook for further 1-2 minutes on this side. The fillets will shrink a little bit, it is a normal behavior.

Serve with slices of lemon and fresh basil.

Much ado about nothing

As I have plenty of time I wanted to try a special recipe, something new, possible a technical challenge. I opened my chocolate book out and was looking for the right recipe. I was sure I found it, but honesty, I think the result looks like a simple, good quality chocolate sponge. Maybe it is a little bit moister and heavier. Anyway, if you want to make nice sponge takes twice as much time as it normally does, this recipe highly recommended.

Ingredients for 12 slices:


  • 40g butter
  • 60g flour
  • 4g baking powder
  • 2 eggs
  • 60 g granulated sugar
  • 70 g chocolate (70%)
  • 60 ml whipping cream
  • 2 egg white
  • 2 handful of berries

Almond streusel:

  • 30 g brown sugar
  • 30 g ground almond
  • 5 g cocoa powder
  • 40 g flour
  • 30 g butter

Combine the sugar, almond, cocoa powder, flour in a mixing bowl. Cut the butter into small dice and mix it in using your hand. You should get crumbly texture. Chill for at least 30 minutes.

Heat the butter in a saucepan until it is just melted. Mix the flour with the baking powder.

Whisk the eggs with the sugar until thick and pale. Add the almond and the other dry ingredients. Stir them in until just mixed.

Melt the chocolate in a bain-marie. Heat the whipping cream and combine it with the chocolate. Add the ganache to the dough and stir in the melted butter.

Whisk the egg white and fold it in carefully.

Preheat the oven  to 150°C.

Line the tin with parchment paper. Pour the butter into the bottom of the pan, scatter the fruit on the top of the cake, then sprinkle the streusel over it. Bake for about 1 hour.

Opera cake

DSC_0437Opera is a sophisticated French-style layer cake with almond sponge,(officially Cocoa Joconde sponge) white chocolate-coffee and dark chocolate ganache. 

It is worth using good quality espresso as its flavour is an essential part of the cake. And as Italian would say: “il caffè è un piacere, se non è buono che piacere è?”

According to many opinions the best one was made at Dalloyua in Paris. As I have never tried this cake outside my kitchen I have to believe others. Once I must visit the place and investigate. 

I did not find reliable description of the origin of Opera so I am left wondering where this name came from. 

Ingredients (8 slices)

Almond sponge

  • 2 eggs
  • 3 egg whites
  • 65g ground almond
  • 65g+25g granulated sugar
  • 20g unsweetened cocoa powder
  • 25g flour
  • 25g butter

Whipped white chocolate-coffee ganache

  • 100ml espresso coffee
  • 140g white chocolate 
  • 220ml whipping cream

Bittersweet chocolate ganache

  • 110g chocolate 70%
  • 20g granulated sugar (optional)
  • 100ml milk
  • 110ml whipping cream

Coffee syrup

  • 120ml coffee
  • 20g granulated sugar

Tempered chocolate

Whipped white chocolate-chocolate ganache

Brew the espresso.

Make the ganache with white chocolate and coffee. It is the same technique I used with dark chocolate ganache in other recipes but now use the coffee as a liquid. Incorporate the cold whipped cream and leave to set for at least 3hours in the refrigerator.

Bittersweet chocolate ganache 

Use the chocolate, sugar and milk to make the ganache. Add the cold whipping cream and leave to set in the refrigerator.

Almond sponge

Preheat the oven to 220ºC.

Beat together the 2 eggs, almond and sugar(65g) until it is pale and thick.

Beat the egg whites, add the sugar gradually until they form soft peaks.

Melt the butter and leave to cool to room temperature.

Sift the flour the cocoa powder together.

Fold in one-quarter of the egg whites into the egg and almond mixture. Then incorporate the dry ingredients and the remaining egg whites. Add the melted butter and continue mixing gently.

Spread the batter over the baking sheet and bake for 8min.

Leave to cool on a rack and cut out into three equal rectangles.

Coffee syrup

Make the espresso and mix in the sugar.



Whip both kind of ganache until they are light and thick.Place a layer of sponge on a baking sheet or any other flat surface that fits in your fridge. Moisten the sponge with syrup using pastry brush. Spread out half of the white chocolate-coffee cream over the first layer of sponge.Place another layer over the ganache and moisten it with coffee syrup. Spread out the rest of the coffee ganache. Place the third layer of sponge over this and moisten it with syrup. Cover the dessert with bittersweet chocolate ganache and leave to set in the fridge overnight.

Next day prepare the tempered chocolate and spread out it over an acetate (same size as your cake). Leave to set at room temperature. When it is ready, remove the acetate carefully and place the chocolate layer on the top of the cake. 

Use a warm knife to slice it.


There is nothing new under the sun

I have had a bilingual blog on my baking and cooking experience for about a year. I started in Hungarian but I have several English posts as well. I thought it is a quite weird mixture of languages and it created a little chaos on the page. Finally, I decided to  put an end to this twoness and create a new blog where I collect recipes in English and keep the old one for the Hungarian things.

Enjoy it!