I’ve always wanted to bake a cake with poppy seeds. Often seen in lemon cakes, I wanted to give a twist to another flavor. Orange season was ideal, so here is my new recipe. With a syrup to be super-moist.
If you are a clafoutis lover as I am, or a chocolate addict, this recipe is for you. Super easy and quick to prepare, with some pears to make this French iconic dessert even more decadent.
The traditional French galette des rois with two layers of buttery puff pastry filled here with applesauce compote and apple chunks, to change from the classic almond cream frangipane feeling.
A very tasty and creamy soup, vegetables being mixed with the milk in which smoked haddock have been poached. To serve as a starter, the soup then becomes very festive, or as a complete dish. A little bit of fish in the soup, do you like the idea?
Those small bite-sized aperitifs are very fun to do with the puff pastry rolled and cut into slices, and have a good taste of smoked salmon.
These pears are so tasty and the saffron and cardamom sauce is an incredible delight! I'm absolutely mad abourt this! Quick and easy to prepare, for a very festive dessert.
This cake is ultra-moist and lemony, because that's how we LOVE it at home. The secrets? A little bit of cream or yoghurt in the dough and lemon syrup poured over the cake when still hot.
A flan is like a quiche but without pastry on the buttom. Thus just eggs and cream, with chorizo cubes. To grab with a drink at apéro appetizer beloved moment, with freinds or family.
A very tasty spread, full of omega-3, easy to prepare, to serve on bread toasts or as a dip with raw vegetables. Add your own twist by adding the spices of your choice.
Halfway between a large pancake and a clafoutis this traditional French home cooking dessert is so tasty with caramelized apples, previously sautéed with a bit of butter and sugar.
A bread filled with caramelized onions, walnuts and blue cheese. Served warm, cheese is soft and melting. You should try for an appetizer or as a starter.
For tabbouleh lovers, especialy if you lite it with lots of fresh herbs, here is a recipe where quinoa replaces couscous or bulgur.
This dessert is so quick and easy to make... and delicious. I use jam to sweeten the pudding and give a nice flavour. With diced mango on top, and lime for a little twist.
This savory tart is only made with vegetables and a quiche batter. No meat. All the flavors of sweet corn, and courgettes previously fried with olive oil. Because I love quiches.
For eggplant lovers (like me!), or appetizer dip addicts, here is my aubergine caviar recipe, extremely quick and easy to do with just roasted aubergines, some olives ... and olive oil of course.
A compote of strawberries, both cooked and raw, with the flavor of stewed strawberry sauce and the texture of fresh fruits. And to give a little twist, infused with basil (or mint if you prefer).
Those delicious chocolate creams have an incredible texture, dense and unctuous at the same time, and have the advantage of being baked without eggs, without milk or any diary product nor refined sugar. Chocolate, silken tofu and agave syrup. Great for vegans and chocolate lovers...
It’s - already! - the blog’s third anniversary. For the occasion, I wanted to bake a special cake that represents typical French home cooking.
Scallops briefly fried with a delicious creamy citrus sauce and to give a little twist, homemade chorizo breadcrumbs. The proof that an incredible dish can be very easy to make.
Biscuit (or rusk, biscottis) with no dairy product, nor fat. And gluten free. Biscuit means baked twice to be stored longer. Here nicely flavoured with orange and nutmeg or cinnamon. Ideal for afternoon tea or breakfast. Quick and easy.
