Latvian rye bread truffle

IMAG2179There are so many recipes out there that I have tried yet never have I gone back to the roots with desserts. Latvian rye bread truffle is one of the most popular desserts that I don’t think I have ever tried but as I recently came into a possession of a rye-bread, I thought it is time to change that.

For those of you who are dessert savvy, probably your result will be much more like a truffle, but, hey, this is my first attempt and in the end it is the taste that counts a bit more than the appearance. And it did score well with the Belgian family on the taste side, so a better presentation is left for the next time 🙂

What would you need if you’d ever like to make this (for 4 people). N.B. amount of ingredients is approximative, I just added, tasted and added more if needed.

  • rye-bread (I used 7 slices)
  • 4 tbsp brown sugar
  • a dash of vanilla
  • a dash of cinnamon
  • 10 tbsp of frozen fruit
  • 200ml double cream
  • 2tbsp white sugar
  • 4 tbsp powder sugar


  1. Put the rye-bread in a food processor and grind it to a breadcrumb consistency. then toast it on a pan with brown sugar, vanilla and cinnamon until crunchy (taste the deliciousness from time to time and add some more ingredients if necessary). Put aside and let it cool
  2. Whip the cream with powder sugar
  3. Put the frozen fruit in a pan together with white sugar and heat until a bit of liquid starts coming out (approx 5min)
  4. Now, the real truffle specialists would make several layers: bread, berries, whipped cream, i just did 1 of each (I know, I know, I shouldn’t probably be calling it a truffle) and topped it off with some more of those breadcrumbs
  5. Leave the dessert in a fridge for at least 3 hours (so it can soak up all the juice) before serving.

I was surprised that the result turned out so familiar in a sort. The taste reminded me a bit of tiramisu. But then again, no… it tasted like Latvia.

Special dinner for a busy cook

imageThis is the first year when for the Valentine’s day I am not on a mission in Strasbourg. And whilst the day itself does not hold a special value for me, it is, however, a reminder to make some meals more special than others. This one is a meal for a busy cook. Almost everything can be prepared ahead and all the cooking you’ll need to do for this menu during dinner time, is to boil the pasta 🙂

Those who have small children will know that you can forget about a decent sit down dinner that you were used to having. So, for me it was important that everything can not only be made in advance, but can also be served according to the free time slots we have in our son’s evening routine.

This was our special dinner

We started with salmon tartare and home baked bread with rosemary and thyme

Salmon tartare and home baked bread with rosemary and thyme

The bread was admitted to be delicious also with home made pesto


Pesto then was used together with fresh pasta


And the night ended with what was supposed to be a chocolate lava cake, but was, in reality chocolate suffle (as long as it tastes good, who cares about the names, right? 🙂


Here are the recipe inspirations for the special night meal:

  • Salmon tartare (I found the recipe to be too complicated though, so my version contained fresh salmon, juice of 1 lime, coriandre, salt, pepper, rice vinegar and a bit of sugar, marinated all that for an hour and that’s it)
  • White bread. I did add different spices to my liking, generous amount of rosemary and thyme being the main ones.
  • Pesto. My pesto does not have cheese in it (and yet is extremely delicious). If you prefer to make it without cheese as well, cut out 1 garlic.
  • Chocolate lava cake.