Sweet Soft Puffs

Sweet Soft Puffs

This is one of my favorite kind of breakfast, as it always takes me back to my childhood when my grandma used to cook it for me during the summer vacations.

It’s super easy to make and all you need is:

  • 200gr yogurt
  • 150-200gr flour (depends on how big the eggs are)
  • 3 eggs
  • 1/2 tsp baking soda
  • 1/4 tsp vanilla extract
  • confectioner’s sugar for dusting
  • your favorite kind of jam


Whisk the eggs and add the flour and vanilla extract.

Add the baking soda to yogurt, mix and leave it to rest for few seconds. Then add it to the egg mixture and stir until well blended.

Using a table spoon, scoop small amount of batter and pan-fry for few seconds each side. The oil must be hot enough or the batter won’t puff correctly and if the oil is too hot, it can easily burn.

Serve warm, dusted with confectioner’s sugar on top and your favorite jam.

Bon Appétit! 🙂

Chocolate Sweet Salami

sweet salami chocolate treat

A no-bake recipe that will tempt your senses!

What you need:

  • 300gr shortbread biscuits (homemade or store-brought)
  • 2 large eggs
  • 3 tbsp sugar
  • 4 tbsp confectioner’s sugar
  • 150gr unsalted butter
  • 1 cup walnuts, roasted and finely chopped
  • 2 tbsp cocoa powder
  • 100gr dark chocolate, finely chopped
  • 1 tbsp rum
  • 3 tbsp morello cherry jam
  • 1 tsp vanilla extract
  • 3 tbsp confectioner’s sugar for rolling


Blend biscuits in a food processor or chop with knife.

Beat butter and confectioner’s sugar until you get a smooth, soft paste. Add the cocoa powder, vanilla extract and rum.

Whisk the eggs with sugar in a heatproof bowl. Put it on the stove top on a pan with boiling water, stirring constantly in a zigzag or figure-8 pattern (known as a double boiler technique) until thickened. Do not boil and be careful not to overcook the eggs.

Combine the wet with the dry ingredients and mix well. Place the mixture on plastic wrap covered with confectioner’s sugar, and form it in a shape of salami. I use sushi roller mat.

Refrigerate for at least 6 hours or overnight.

When ready to serve, cut in 1cm width slices and sift confectioner’s sugar on top.