Category Archives: Lemon

What’s up?


LEMON AND HONEY ( heavenly soft)

Yes, yes, yes, one more cake!

This time for an adorable couple, who came celebrate their reunion and sharing their joy with their family.

“Lemon and honey – heavenly soft” has received a lot of compliments.

What’s up?



Just to say thank you to everybody, who came yesterday to taste the trial wedding cake .

I hope that everyone enjoyed their afternoon with a slice or two ( or four 😼 )

Here are a few shots of making the 5 tier wedding cake.  By the way, it took 3 days to make the sugar decorations and the bottom layer (only because I was trying to find the best way of doing it and it had to be redone)

The rest of the cake (4 tiers of different flavours)  was done in 3 days.

No fondant or marzipan covering, the cakes are covered with thin layer of Swiss meringue buttercream of different flavour.

Here it is!

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What’s up?



It’s been a while since my last post. It’s not because Galya’s kitchen was closed , in fact it was and is very much open.

The summer has gone and now we are not as busy at La Croix du Reh (our B&B) as we were then. But there is a lot going on in Galya’s kitchen.

They say that one of the biggest and most stressful events in a life is Wedding. Correct! I can confirm that and many people will agree. My daughter is getting married and the date is rapidly approaching.

And guess what? I have taken a responsibility for MAKING ( yes, making!) the wedding cake.

At first we might think that there is nothing unusual and there are many people nowadays making HOME MADE wedding cakes for their daughters, sons, nieces etc…

But how many people can say that they made a wedding cake for 150 people?

This is the reason why Galya’s kitchen was quiet for a while. I’ve been doing a lot of research and practising making cakes and decorations.

This coming Sunday the 30 of October there will be my first attempt to put together FULL SIZE 4 TIER CAKE for 150 people.

And anyone who wants to come and taste it is welcome !

(I know, I know, it’s a short notice. But running B&B  is full of surprises such as last minute reservations, which  can interrupt the preparations.)

Nevertheless, the date is set.


The Wedding cake tasting party is on :

Sunday the 30th of October

from 14.00 to 16.00 hrs.

See you there!



What’s up?



What do you mean ” what’s up”? It’s C H R I S T M A S!

Merry Christmas!

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What’s for dinner?


Pan roasted Espadon ( Swordfish) steak with garlic and lemon butter sauce.


PS This was my first experience of Swordfish. I did not know what to expect, as the steaks looked almost like tuna steaks only different colour.  So I thought that taste and texture would be similar. Not at all!

Succulent, tender, flaky , juicy…  From this moment  Espadon is going on my list of favourites!

Highly recommend!



What’ for dinner at La Croix du Reh?


Smoked salmon with lemon and dill dressing has never failed! Bon appetit!


What’s for dinner at La Croix du Reh?


Marinated, pan fried salmon and stir-fry vegetable noodles. Bon apetite!


What’s for dinner at La Croix du Reh?


Summer fair on the plate!


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What do you do with milk that turned sour?

Better catch it before it starts stinking!

I never throw it away. The best is to use it for pancakes batter or yeast dough.

Today I’ve made an open apple Pirog. Traditional Russian Pie, Pirog can be made with any dough and filling. TheSweet Yeast dough is the favourite one.

By experimenting in my kitchen, I now make yeast dough without measuring: it’s all about basics and getting the right consistency, you can always add a little flour if the dough turns out to be too wet.


Sour milk 300ml

Sugar – 100g

Salt – 1/2 teaspoon

Yeast 15g

White Flour – 600g

Eggs – 2

Butter softened – 120g


Apples any kind of eating apples : 5 apples, cored and sliced into 1 cm thick slices

Butter – 50g

Sugar to sprinkle

Raisins – handful ( optional)


Icing sugar – 4 table spoons

Lemon juice from 1/2 of lemon

1. Put the flour into the mixer bowl . Add the salt and sugar to one side of the bowl and the yeast to the other. Add the milk and eggs and mix on a slow speed with a dough hook for a couple of minutes, then on a medium until you have a soft, glossy, elastic dough. Add the softened butter and continue to mix  , scraping down the bowl periodically to ensure that the butter is thoroughly incorporated. The dough should be soft but not wet and gathering on the hook, rather than sticking to the walls of the bowl. If dough is still too wet, add a little more flour.

2. Tip the dough into a deep bowl, cover with clinfilm and chill overnight or for at least 7 hours, until it is firmed up.

3. Line with greased baking paper deep rectangular dish or a 28cm round deep cake tin, making sure that the sides of the tray are also lined.

4. Take the dough from the fridge. Tip it onto a lightly floured surface and fold it on itself a few times to knock out the air.  Roll it out with a rolling pin to the size of your baking dish. Put the dough on the bottom of the dish, tacking in the edges.

5. Smudge soft butter lightly on the top of the dough and sprinkle with sugar.

6. Sprinkle handful of raisins and arrange apple slices overlapping each other.

7.Brush apples with melted butter and sprinkle lightly with some sugar.

8. Cover with the clean plastic bag and leave to prove until the dough has risen and pushed apple slices to the rim of the baking dish.

9. Heat your oven to 190°C.

10. Bake for 1 hour 20 minutes . Bear in mind that the sugar and butter in the dough will make it take on colour before it is actually fully baked.

If the top of the Pirog starts browning too much, losely cover it with foil and continue to bake. Do not open the oven to check on baking at least for the first 30 minutes

Prepare the Drizzle by mixing well icing sugar and lemon juice.

If Drizzle is too wet, add some icing sugar, to achieve a thick paste consistency.

Carefully remove the Pirog with the baking paper around it from the tin , and put it on a wire rack.

Put the bowl with Drizzle into a microvawe on medium power for 10 seconds, so the paste becomes more liquid .

Drizzle generously all over  and let Pirog stand to cool down on the wire rack.

Serve warm or at room temperature.

Bon appetit!

Let’s cook together!

Rum baba

Rum Baba

Travel with us to our “foodie” destinations in Limousin, the still little known region of France. We offer you a hands-on cooking experience as part of your adventure in rural France .

We are happy to create personalized menus and themes for your cooking adventure in Galya’s kitchen. To see what we do visit our  website or our Facebook page

Suitable for all: stay with us for 2, 3 or more nights and have fun!

How it works:

You will stay  at La Croix du Reh full board with breakfast, lunch and dinner included.

Every morning we will visit some exciting places, meet interesting people and taste some wonderful produce.

Every afternoon you will create your own three course dinner menu and then cook the meal with Galya. Alternatively, you can cook only one of the courses or have a themed afternoon cooking like: “3 easy desserts”, “Macaroons made easy”, “Simply bread” (or more sophisticated gateaux), “I used to hate beetroot, but now I love it!”, “Chocolate, chocolate, chocolate”, “Russian cuisine”, ” Cupcakes ” , ” Posh pic-nique” , ” Jam making” , “Stock up your ladder with Preserves” setc

You will leave with a Little Book of Galya’s kitchen recipes which will be a reminder of your adventure in Limousin.

245€ per day ( 2 nights) per person ( beverages and transport are not included).

if staying 3 or more nights – 175€ per day per person

Please enquire for prices for shared room or family.

Here are a few photos of what we cook in Galya’s kitchen and what fun we have at La Croix du Reh. Enjoy!

To make a reservation for B&B and evening meal ( or and Galya’s kitchen “Cook with me”) please contact us by email:

or telephone:+33 555697537   +33 661734211