Tuesday, September 3, 2013


Thank god september has finally come and you know what this means? It means FiGS (drum beats)!!!!!!! Yes I am excited. Figs are probably my favorite fruit (tough one considering I am a fruit lover and there's soooo many incredible fruits out there). Did you know that fig trees had genras? True story. A femal fig tree can't have fruits if there is not a male fig tree near by. How romantic, eh!?

This fig tart is fresh, light, summery and super easy! The cream base is made of mascarpone and the dough is just crunchy enough. A poem. This pictures are from the small version I made (a nice little tartelette) but the recipe works for a big yummmy one.

  • 10 figs
  • 250 gr mascarpone
  • 1/2 cup heavy cream
  • 1 egg white
  • 2 tablespoon cane organic sugar
  • 1 pie dough (recipe over here)

  • Preheat oven at 200°C (390°F)
  • Flour your counter and roll out the dough. I used a rectangle mold (find it more classy) but it works just as fine with a round classic one.
  • Put your dough in your mold on top of a parchment paper (so it won't stick and it'll be easier to take out once it's baked)
  • Make some holes in the dough with a fork or a knife. Cover with another parchment paper and spread some beans or rice on top. Bake the dough for 10 minutes.
  • Take the beans and parchment paper out and bake for another 15 minutes. The dough must be cooked, a little brown but not too much. 
  • Leave pie shell to cool.
  • Prepare the cream by mixing: mascarpone + sugar + heavy cream + beaten egg white.
  • Clean and cut figs in half.
  • Spread mascarpone cream onto cooled pie shell.
  • Add figs on top the nicest way you can.
  • ET VOiLA !

Sunday, July 14, 2013


I am not gonna lie. This recipe is absolutly decadent. But oh god so easy and so good :)


I am not using here a classic caramel sauce but some kind of dulce de leche (or an acceptable version of it). To people who don't know what dulce de leche is, (damn! they must be so miserable) we do say it's like some sort of caramel. Well, it is made with sugar and milk so I guess it does make sense but dulce de leche is more thick then any caramel. The texture is so great. You can eat dulce de leche with crepes, with flan (my favorite), with a banana or just from the jar (mmh acctualy maybe that's my favorite). Good luck with not eating all the jar once you start! Anyway, Argentinan people eat dulce de leche all the time with everything. I don't think they realise a dessert can be made without it but eh, how can we blame them?

Dulce de leche is not the easiest thing to find so this dessert is more of a sweet condensed milk version but the result is really good anyway. You can do this recipe with real dulce de leche and end up with a blow minding (and browner) dessert. I prefer to eat them cold because you can really taste the caramel better but hot with some vanilla icecream is totally acceptable !

-make 8 indivudual medium size cakes or 15 smaller ones- (I recommand the big ones)
  • 300 gr dulce de leche (or a can of sweet condensed milk)
  • 70 gr butter
  • 80 gr sugar
  • 100 gr all purpose flour
  • 4 eggs 
  • a good pinch of flaky sea salt
  • a few raspberries for decoration  (optional)

  • If you are making your own Dulce de leche, place the sweet condensed milk can in a pressure cooker full of boiling water and cook for about one hour. Be sure that the can is always cover with water, adding some if needed while it cooks. If you don't have a pressure cooker, a huge pan of water will work just fine.
  • Preheat oven at 200°C (390°F)
  • In a bowl, blanch eggs with sugar.
  • Add flour and fleur de sel. Beat again.
  • Mix butter with 250 gr of dulce de leche and then add to the batter.
  • Spread batter into individual silicone molds. (up to 3/4 of the mold).
  • In the center of each cake, spread a teaspoon of dulce de leche (using the 50 gr left).
  • Bake for about 10 minutes. The center should stay very soft, almost uncooked. 
  • ET VOiLA ! 

Monday, July 8, 2013



Not much to say today except that this meat balls recipe is sOoo easy to make and sOoo tasty it's a pleasure to cook them. You just have to mix all ingredients together and grill them. You can use any herbs you like. (I personnaly have a thing for mint). No fat added. 

I am usually not a huge meat eater and no meat balls can compete with my grandma's recipe but in a very different way this are earning there way into the selective world of "often made" recipes. Maybe they will enter your world as well...

-make 15 to 20 balls-
  • 600 gr ground beef
  • 1 egg
  • 2 garlic cloves
  • half a cup of chopped: mint + basil + parsley + chives
  • a pinch of chili pepper flakes
  • salt & pepper

  • Mix all ingredients in a bowl : ground meat + egg + chopped garlic + herbs + chili pepper flakes + salt & pepper.
  • With an icecream scoop or by hand, form little balls (about the size of a golf ball).
  • Heat grill pan over medium high eat (wait for the grill to be very hot) and cook meat balls about 4-5 minutes on each side.
  • Serve right away!
  • Et VOiLA !

Saturday, June 29, 2013


I wanted to make a video recipe but Tabbouleh is so easy to make I realised it wouln't bring anything to the table. (and I'm not trying to play with words here). Basically you just have to mix all ingredients together. This couscous salad is fresh, light, healthy, fast, easy and delicious. (yeah just that!) Mint is the key to succes. I also like to add dry figs and avocado but you can drop those and add cucumber instead if you are more of a purist.

  • 200 gr whole weat couscous
  • 10 small cherry tomatoes
  • 1 small avocado
  • 1 red peper (peeled)
  • 2 spring onions
  • juice of 2 big lemons
  • 2 dry figs (or 4 apricots) cut in pieces
  • a big handful of dry raisins
  • a handfull of sliced mint leaves
  • a pinch of sliced chives
  • 6 sliced basil leaves
  • 3 tbsp extra virgin olive oil
  • salt & pepper

  • Stir couscous in a large bowl with one teaspoon of olive oil.
  • Add salty boiling water (about 1 + 1/2 cup) or until the couscous is fully covered with water.
  • Cover bowl with a plate and set aside for 5 minutes.
  • Then remove plate and fluff with a fork. (This is usualy the simplest method but check the package instructions to be sure it works with the brand you bought)
  • Mix all ingredients together: tomatoes + avocado + red peper + onions (all choped in small cubes) + chives + basil + mint + lemon juice + the rest of the olive oil + dry raisins + dry figs + salt and pepper. Stir well.
  • Serve immediately, or refrigerate until ready to serve.
  • ET VOiLA !

Tuesday, June 25, 2013



I am not going to talk about Proust, even if I'm french and clichés are the easy way out of writing an inspired post about food. I am not goint to talk about my childhood neither because it would be a cover up for talking about Proust. 
So then, what the heck am I going to talk about? What I am going to say appart that this recipe is easy, fast and delectable? Talk about the weather? Nah! Talk about life and death? Nah. Much too serious for a post about light and fluffy Madeleines. 
How about I stop writing right now and let you test this recipe and see for yourself? Sounds like a gread idea.

-makes about 20-

  • 100 gr all purpose flour
  • 100 gr butter
  • 110 gr organic sugar
  • 2 eggs
  • zest of half a lemon
  • 3gr baking powder
  • a few drops of orange blossom water

  • Preheat oven at 220°C (430°F)
  • Stir flour and baking powder together in a bowl.
  • Melt butter and leave to cool a bit.
  • Beat eggs with sugar until fluffy into another bowl.
  • Add melted butter + flour and baking powder mix + lemon zest + blossom water to the egg and sugar mixture whitout stopping beating.
  • If your Madeleine pan is not nonstick, butter it. If it's silicone it's not necessary. Divide the batter among molds, filling them almost to the top.
  • Bake for 5 minutes.
  • Turn down oven temperature to 200°C (390°F) and bake for 10 more minutes.
  • Remove from oven and leave to cool before taking madeleines from mold.
  • Enjoy at room temperature with a glass of milk or a cup of tea for breakfast or teatime!
  • ET VOiLÀ !

Friday, June 14, 2013


You know, how sometimes you feel blue? Well I felt orange the other day. Yes, I know, this doesn't make any sense. What does "feeling orange" even means? Truth is I have no idea what to say here.  In a way, It doesn't make any sense to me neither, but in another somehow it does. I swear to god I didn't use any drugs.

Anyway, feeling orange lead me to hearing the little voice in my head telling me this: "you have to bake sweet potatoes" (By the way, the little voice in my head speaks english with a perfect accent.) This potatoes are so sweet (I wonder why we call them sweet potatoes? :p) and flavorful. I love them. This recipe is based on this blog recipe. It's so sunny, fresh, healthy and wonderfully tasty. Do not have doubts, go get some sweet potatoes and try it now. I said now. I know you are still reading this. Go! Go! Go!

- serve 4 as side dish -

  • 5 sweet potatoes
  • 2 limes
  • a good pinch of paprika
  • a pinch of cumin
  • 1 garlic clove
  • a handful of cilantro
  • 1 tablespoon olive oil
  • salt & pepper


  • Preheat oven at 200°C (400°F)
  • Clean, peel and cut potatoes into equal size chunks.
  • Add olive oil + paprika + cumin + salt & pepper. Stir.
  • Place potatoes on a parchment paper and bake for 30 to 45 minutes or until potatoes are folk tender. turning them once in a while.
  • Meanwhile, prepare vinaigrette:
  • In a bowl, mix, lime juice + chopped cilantro + grated garlic.
  • When potatoes are cooked, take them out of the oven and leave to cool for a few minutes.
  • Stir in vinaigrette to sweet potatoes and serve right away.
  • You can eat them hot, at room temperature or even cold. So easy, so good !
  • Et VOiLA !

Tuesday, June 4, 2013


 I've been trying to make caramels several times. And failed. How sad, eh? Well let me tell you the key is to have a thermometer (and I guess a good recipe won't hurt as well)! I bought a candy thermometer this morning. And for the recipe well let me tell you something else. If the world was ending, if mankind was disappearing, if internet fell into oblivion, if there was only a few cooking blogs that stayed. One of them would most definitely be Smitten Kitchen. (And I know millions of people agree with me. Impossible to call yourself a foodblog lover if you've never heard of it) This recipe is adapted from her cookbook.

The apple cider taste was a bit too strong for me so I changed the proportions a bit but apart from that, the texture is so gooey and great and the cinnamon gives a great flavor. Next time I might try other spices... Who knows what will happen, eh? Life is so full of wonderful tasty miracles !!!!!! (And there it goes. With that cheesy talk now I am sure I will definilty fell into oblivion. Damn!)


  • The apple cider used here is a kind of "soft" cider. Don't confuse it with apple juice or the alcoholic, fermented version. It's a fresh and unfiltered raw apple juice.
  • If you don't have a candy thermometer (but I do really recommend to have one it's much easier) have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm and chewy.
  • Prepare all your ingredients in advance, as it's going to be fast once the cider is reduced.
  • Caramels keep in a airtight container at room temperature for about two weeks.
  • This caramels are very soft at room temperature, if you prefer a more firm version, store them in your fridge.
  • And of course, do not touch hot caramel with your hands ! 

-makes about 40 to 60 caramels-
  • 700 ml (3 cups) apple cider
  • 1 tsp flaky sea salt
  • 1/2 tsp ground cinnamon
  • 115 gr butter (cut in pieces)
  • 80 ml (1/3 cup) heavy cream
  • 300 gr organic cane sugar
  • neutral oil for knife


  • In a saucepan over high heat, boil apple cider until it is reduced to a thick syrup (about 30 to 40 min). Stir occasionally.
  • Meanwhile, prepare all your ingredients. Mix cinnamon and sea salt and line a 20cm (8inch) baking pan with 2 sheets of parchment paper.
  • Once the apple cider is reduced, remove pan from heat and stir: sugar + butter + heavy cream.
  • Return to medium high heat with candy thermometer inside the pan.
  • Let boil until thermometer reaches 122°C (252°F). Be carful. It will take about 5 minutes.
  • Remove right away from heat.
  • Stir in cinnamon and salt mixture and stir a bit.
  • Pour caramel into prepared pan.
  • Let cool until caramel is firm. About 2 hours.
  • Once it's set, transfer caramel to cutting board.
  • Use oiled knife (oiling back after each cut) to cut caramel into desired shapes.
  • Wrap caramels in waxed paper one by one and try not to eat them all at once.
  • ET VOiLA !

Friday, May 31, 2013


I LOVE LOVE LOVE  gnocchis... 

Like the pillow loves the head...
Like the mosquito loves the blood... 
Like the lazy loves the bed...
and Like the pig loves the mud...
(Yeah I know, I should totally stop cooking and become a poet, right?)

Gnocchis are probably my favorite pasta and maybe even my favorite dish of all times (if it does make sense to have only one favorite dish. Not so sure of anything anymore). Gnocchis are so much better when you make them yourself. It's a bit of work (it takes some time) but it's not very complicated once you know what to do. I am giving you here my favorite recipe and a few tips I learnt while making them over and over.  This way you will be sure not to fail. This post is about how to make the dough. Soon I will post a recipe that involes baking them... 


  • It's better to use a floury potato variety (the less water they contain the better)
  • Cook potatoes with skin on.
  • Make the puree with cool but not cold potatoes.
  • Incorporate flour little by little. (easier) 
  • Use corn flour and egg yolk to give a more firm texture to the gnocchi. You can do this recipe without any of this two (I personally prefer gnocchi a bit firm)
  • If you like smooth gnocchi, you can use a mixer to smash the potatoes. I love to feel little pieces of potatoes here and there when I eat gnocchi so I do it by hand.
  • Gnocchis froze very well. The only thing is to lay them flat for 1 or 2 hours  in the freezer so they won't stick to each other afterwards and then you can put them in a plastic bag and keep in your freezer for months. This way you can use them anytime. Don't even bother to unfroze them before cooking. Directly drop them in boiling water and that's it.
  • Don't use a colander when gnocchis are cooked or you will end up with one huge messy gnocchi. Use a slotted spoon instead. 
  • I like gnocchis whitout strips but the sauce does stick better to them with strips.

-serve 4 -
  • 1 kg potatoes
  • 300 gr all purpose flour + a bit more
  • 1 tsp corn flour
  • 1 egg yolk
  • a pinch of nutmeg powder
  • salt


  • Boiled potatoes in salty water until knife tender (about 30 to 40min).
  • Drain potatoes and leave to cool for a few minutes.
  • Peel potatoes and mash them (like you would for a puree). Like I said in the tips, you can use a mixer if you like.
  • Add salt + egg yolk + half flour + corn flour + nutmeg. Stir. I like to get my hands dirty but you don't HAVE to stir with your hands. Whatever you prefer.
  • Stir rest of the flour.
  • Form a big bowl with your dough, then cut in slices and roll into logs of 30cm long and 1cm thick.
  • With a knife, cut small pieces 1-2cm wide.
  • Flour well gnocchis with some flour so they won't stick.
  • If you would like gnocchis to have little strips, lightly press each piece onto back of a folk. 
  • Place on a sheet of baking paper.
  • At this step, you can either froze gnocchis or cook them.
  • To cook them, bring a pan full of salty water to boil.
  • Stir in gnocchis.
  • They are cooked once they float to the surface. Use slotted spoon, accommodate with any sauce you like. 
  • ET VOiLA !


Sunday, May 19, 2013


 Today I'm not posting a video recipe so to redeem myself, i am making a yummy guilt free recipe instead. One of this delicious baby is only 200 calories and it is a really flavorful cake with a great texture. Perfect for breakfast, teatime, or anytime actually :p This works if you make 12 individuals muffins. You can actually make more then 12 if you want but I like it when you don't feel like you can finish the cake in two bites. Otherwise I feel cheated, don't you? Eating a cake is a very demanding job. Sometimes I wonder how I do it. You can also make one big cake instead of individual ones, it will take about one hour to bake.

In France, Mother's day is next weekend and this cake is my mum's favorite. Not because it's healthier then a usual cake (but i'm sure it doesn't hurt) but only because it's really good! This is a great basic recipe. You can use it as a start and then change things very easily: drop raspberries for blueberries or apples.  Add lemon zest for a bit of acidity... free your imagination and creativity ! That's what I like about cooking! (apart from eating of course ;))


-make 12 to 14-
  • 230 gr organic cane sugar
  • 250 gr all purpose flour
  • 250 gr ricotta
  • 3 eggs
  • 1 tsp baking powder
  • 1 cup raspberries 
  • optional: one tsp of sugar mix with half a tsp of cinnamon


  • Preheat oven at 175°C (350°F)
  • Wisk together in a bowl: egg + ricotta + sugar.
  • Add flour + baking powder. Stir
  • Finally add raspberries gently so you won't break them. (if using frozen raspberries add them still frozen in the batter)
  • Line 12 (or more) muffin cups with paper liners. Fill each cup 3/4 full with batter. 
  • If using, sprinkle with a pinch of sugar+cinnamon mixture.
  • Bake for about 30min or until a knife inserted in the middle comes out batter free.
  • ET VOiLA!

Wednesday, May 8, 2013


Classic coffe Tiramisu is one of the best Italian desserts, that's no news. Today I felt like a more fresh and summery version. There is still creamy and delicious mascarpone and ladyfinger biscuits but I droped coffee for raspberry coulis and added red fruits. If you like Tiramisu you have to try this recipe, it is unbelievably creamy yummy and delicate. I am making undividual portions here but a big one works as fine.

-serve 4-
  • 250g mascarpone cheese
  • 2 eggs (2 whites and 1 yolk)
  • 80 gr icing sugar
  • 1/2 cup of Blueberries
  • 1/2 cup Strawberries cut in pieces (keep entire ones for decoration)
  • 1/4 cup  + 130 gr Raspberries
  • 30 gr sugar
  • 16 ladyfingers biscuits

  • Start by making the coulis:
  • In a saucepan over medium high heat, add 130 gr raspberries + 30 gr sugar + 3 tbsp water. Cook for 10min, crushing raspberries. Taste and add sugar if needed. This will depend on the acidity of your raspberries. Reserve.
  • In a bowl, beat mascarpone + icing sugar + one egg yolk.
  • In another bowl, beat 2 egg whites until frothy.
  • Add beaten egg whites to mascarpone mixture.
  • Dip fingerlady biscuits into cooled raspberries coulis (be careful not to break them)
  • Here I am making individual servings but you can also make a big one. In that case just assemble the tiramisu like you would with a classic coffee one (only adding some fruits in the middle)
  • If you are making individual servings:
  • In your serving glass assemble tiramisu: first biscuits (press them well against the glass) then a bit of mascarpone mixture, then a bit of red fruits and finish covering with mascarpone again. 
  • Repeat 4 times. 
  • Put in the fridge for at least 2 hours. (It's even more delicious after a night in the fridge but don't leave it longer because there is some uncooked egg in there)
  • Decorate with fresh fruits on top (and maybe a mint leaf) before serving.
  • ET VOiLA!

Friday, May 3, 2013


Who doesn't like a lovely sunny greek salad for a light lunch? And who doesn't like a bagel (at any time of the day)? I don't know why I though this two would make a nice match but I'm pretty happy with the result and it's super easy to make. I'm using spring onions because they are a bit less strong then regular raw red onions (usually used in greek salad) but if you're either brave, or married for more then 60 years, go for it. (Ok. I am sorry, I do sound like a raw onion hater but I do love onions. Just not the taste of them all day long in my mouth. And that, ladies and gentlemen was some sexXy talk. This blog is going way out of line. I might need the PJ13 label soon :o )

-serve 2-
  • 2 bagels (you can only use one and eat this as a tartine whithout the top part)
  • 1 tomato
  • 1/4 of a cucumber
  • 5 black olives
  • 2 spring onions  
  • feta cheese
  • olive oil
  • a pitch of dry oregano 

  • Peel cucumber and slice in thin slices.
  • Cut tomato in small cubes.
  • Cut stoned olives in 4 pieces each.
  • Cut spring onions in small pieces as well.
  • In a bowl, stir: tomato + olives + onions + a tsp of olive oil.
  • Toast your bagel.
  • Spread feta cheese (like you would with creamcheese) onto both sides of bagel.
  • Arrange cucumber slices on top of the feta. Add a bit of salt & pepper.
  • Add the tomato, olive and onion mixture on top.
  • Pour a little olive oil.
  • Finish with a pinch of dry oregano.
  • ET VOiLA !

Wednesday, May 1, 2013


No time for a video recipe this week but i'm sure you'll manage to make this leek & onion tart anyways. If not, don't hesitate to complain and i'll shoot it right away! I love tarts. It's a tasty way to eat vegetables instead of classic sad boiled ones. And it's great for a picnic or a party where you have to bring food easy to eat with fingers. I think leeks are unappreciated and it's a shame. So go get some lonely forgotten leeks and try this recipe! (and leave me some comments ;))

  • one pie dough (recipe over here) just substitute sugar with chives, oregano or any herb you want.
  • 4 leeks (white and pale green parts only), cleaned and chopped.
  • 1 big onion, chopped
  • chives or dried thyme
  • 2 tbsp olive oil
  • a pinch of ground nutmeg
  • 3 eggs
  • 300ml (1+1/4 cup) cream (i'm sure buttermilk works as well)
  • a handful of grated gruyère cheese (optional)
  • salt & pepper

  • Prepare your pie dough and leave to rest for a bit.
  • Preheat your oven at 175°C (350°F).
  • Over medium high heat, cook onions for 2-3 mintues in olive oil.
  • Add leeks and chives (or thyme). Add salt and pepper. Cook until leeks are very tender but not brown, about 12-15 minutes, stirring often.
  • Remove from heat and leave to cool.
  • Roll out your dough in your round bakingpan. Butter pan before or use parchement paper (much easier to take the tart out afterwards)
  • In a bowl, whisk together: cream + eggs + cheese (if using) + nutmeg.
  • Mix in cooled leek and onion mixture.
  • Pour into rolled out pie dough.
  • Bake the tart for 30 minutes, checking after 15 it's not getting to dark. If it is, lower oven temperature. A knife inserted in the middle should help you know if it's cooked.
  • Transfer to rack and cool for a few minutes.
  • ET VOiLA !

Thursday, April 25, 2013


I am sorry. I really am. It's just that I can't help myslef. It's almost beyond my control. I keep posting recipes who are really good for your mouth but not so good for your thighs. I promess, the next post will be healthy (Fortunatly, I also wrote "and my love for baking" to the healthy, organic pitch in the blog presentation. This makes me feel a bit less guilty)
Plus, as you may all know,  I have wayyyyy more clicks when I post decadent food. Please, leave me some comments. This will help the mood to keep blogging (Is that even a word? If it is I say the world is way out of control)

Oh BROWNiES BROWNiES, BROWNiES !!!!!!!!!! On their own (frozen, cold, hot from the pan) brownies are already amazing but add vanilla icream and caramel sauce and your favorite dessert will no longer be cheescake or tarte tatin. I feel like eating the picture up here. Ok. Stop. Calm down. Take a deep breath.  Everything is going to be ok.
You can make this brownie recipe just the way it is, no ice cream or caramel and they will already be amazing. You will only need one bowl and it's such a simple recipe. The best if you ask me. Lightly crunchy on the outside and a bit chewy gooey yummy inside.

  • 85 gr unsweetened chocolate, roughly chopped

  • 85 gr all-purpose flour
  • 115 gr butter

  • 250 gr sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • a pinch of flaky sea salt


  • Preheat your oven to 175°C (350°F).
  • In a pan over medium low eat, gently melt chocolate and butter. (microwave or bain-marie works as well)
  • Transfer chocolate and butter mixture to a bowl or make the batter in the pan (less dishes!!)
  • Stir sugar + vanilla extract.
  • Add egg, one at a time.
  • Finally stir in flour.  
  • Butter a square baking pan or put parchement paper on the bottom of the pan (my favorite option) so the cake won't stick. Don't skip this or you will have a hard time unmolding the brownie.
  • With a spoon, scrape batter into bakingpan. 
  • Sprinkle with sea salt.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
  • Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold or even frozen. But I bet you’re normal and will just eat them hot from the pan. 
  • ET VOiLA !

Friday, April 19, 2013


This recipe is based on Ottolenghi's florentine recipe. It is incredibly easy and goes perfecly with chocolate mousse or any ice cream or sorbet. It's perfect if you don't have the time to make a complicated dessert but still want to bake something. You can prepare them a few days in advance and store them in a airtight container. Plus, it's very light, the orange zest gives a great flavor and you can even try to convince yourself it's pretty healthy!

  • 2 egg whites
  • 100 gr icing sugar
  • 250 gr flaked almonds
  • grated zest of 1 orange


  • Preheat your oven at 150°C (300°F).
  • Stir all your ingredients in a bowl: egg whites + icing sugar + almonds + zest.
  • Dip you hand in a bowl of water and pick up portions of the mix to make little mounds on a pre-oil parchment paper. Be sure to spaced them apart (like for cookies).
  • Dip a fork in water and flatten each biscuit very thinly. Make them as thin as possible without creating too many gaps. (about 8cm in diameter)
  • Bake for 12 minutes or until the biscuit are golden brown.
  • Allow to cool and remove biscuits gently with a palette knife. 
  • ET VOiLA !

Sunday, April 14, 2013


I first ate this dessert a few weeks ago. It's very light and delicate. Perfect choice after a heavy dinner and more original then a classic rice pudding. You can also add cubes of fresh mango to give it a more fruity and fresh flavor. I personally like it better the simple way. This may not look yummy to you so you will just have to trust me when I tell you it's delicious ! (and super easy to make!)

-serve 4-
  • 50 gr tapioca (as small as you can get)
  • 300 ml (1 cup + 1/4 cup) coconut mik
  • 275 ml (1 cup) milk
  • 4 tbsp sugar
  • 1/3 vanilla bean
  • 6 tbsp coconut chips

  • Stir together in a bowl: coconut milk + milk + vanilla seeds (cut your vanilla bean in half lengthwise and remove seeds). Set aside. The milk will get a nice vanilla flavor.
  • Put some water to boil in a pan over hight eat. Once it's boiling, add tapioca and reduce the heat to medium high.
  • Cook until the tapioca becomes translucent (about 10 minutes for me but it depends on the tapioca you bought. just check the package. The tapioca needs to be soft).
  • Drain tapioca and pass it under cold water so it will stop cooking.
  • Add tapioca to milk and stir.
  • Add 3 tablespoon of sugar and stir again. Taste. If it's not sweet enough add one more tablespoons of sugar or more according to taste.
  • Place in the fridge for a few hours.
  • Dress the tapioca into individual cups and sprinkle with coconut chips.
  • This recipe is even better the day after (in that case, wait until the dressing to add the coconut chips.)
  • ET VOiLA !

Friday, April 12, 2013


First of all, I would like to apologize for not posting anything in more then a week (yes I know, it's unbelivable. Has it been that long?) Things are getting a bit crazy over here. Anyways, the important thing is that the new post has arrived and it's a good one. A full of roots one. Family roots, not the eatable kind. This recipe is a classic in Buenos Aires (yes again the damn Argentina).

I love milanesas and make them all the time (thanks grand-ma ;) ). You can just use this recipe to make a simple yet delicious milanesa, forget all about the sandwich and serve it with ratatouille or potatoes or anything you like. Milanesas are super easy to make but people don't know that so if you want to look fancy or just eat something a bit more elaborate then usual, this is for you. If you go for the sandwich version you can use mustard or mayonnaise and any type of salad that you like.

-for 1 sandwich-
  • half a baguette bread
  • 1 chicken scallop
  • breadcrumbs
  • flour
  • 1 egg, beaten
  • olive oil
  • 1 tsp lemon juice
  • sesame seeds
  • a handful of lamb's lettuce
  • 3 cherry tomatos
  • mustard or mayonnaise
  • salt

  • Start by making the milanesa:
  • Salt and flour your scallop on each side.
  • Dip in scallop into beaten egg.
  • Spread breadcrumbs in a plate and press the scallop on each side into breadcrumps. Don't be scared to press hard so the breadcrumbs will properly stick to the scallop.
  • Over medium high eat, fry your scallop in olive oil about 2-3 minutes on each side (depending on the thickness of the scallop). Don't be afraid to put a big amount of olive oil in your pan before frying the scallop.
  • Drain excess oil of fried scallop on a paper.
  • Prepare the salad by mixing: cherry tomatoes cut in 4 + lamb's lettuce + 1tsp of lemon juice + 1 tsp olive oil + a pinch of sesame seeds. Stir and set aside.
  • Make the sandwich:
  • Cut your baguette lengthwise and toast it. (Is there something better then hot bread?)
  • Cover each bread sides with mustard or mayonnaise.
  • Place your salad on top of one bread side.
  • Place hot scallop on top.
  • Finish your sandwich by closing with the remaining bread piece.
  • ET VOiLA !

Sunday, March 31, 2013

MACARONS the old fashion way

The old fashion way is always the best. This recipe is so simple, tender on the inside and crunchy on the outside. Trust me, once you try it you will never stop making it. Plus, the only fat comes from the nuts and it's gluten free. This recipe has become one of my trade mark recipes. Go for it!


  • 200 gr icing sugar
  • 150 gr ground almonds
  • 100 gr ground azelnuts
  • 3 egg whites
  • zest of one orange
  • a few drops of almond extract


  • Preheat your oven at 175°C (350°F)
  • Stir all your ingredients together: ground almonds & azelnuts + icing sugar + egg whites + orange zest + almond extract.
  • On a prepared parchment paper, form little balls, using two spoons; a piping bag, fitted with a 12mm nozzle or a homemade piping bag (cf video recipe).
  • Bake for about 12 to 15 minutes or until the macarons are lithely brown on the edges. The center should stay quite tender and the edges a bit crunchy.
  • ET VOiLA ! (easy, eh? ;) )