Roasted Artichokes

The artichoke! The most delicious way to eat an artichoke is to eat it steamed with a good 'vinaigrette': you peel it slowly and eat its tender leaves, and then you eat its aniseed heart... Another way it's to roast it (yes, I know I li...

Green Pea ‘Cappuccino’

I've called this soup 'Cappuccino' because it's extremely light with a slightly frothy texture while mixing all the ingredients. It's the full season for green peas (from May to July with a peak in June) so they are really easy to find on m...

Potatoes, Egg Yolk & Black Olive Tapenade

My Mum always says that the best things in life for food are always the simpliest ones...here's another example ! Sautéed potatoes, egg yolks cooked 'perfectly' (cooked in tamari sauce like I've done for many of my past), loads of parsley and som...

Gluten-Free Spaghetti ‘Alle Vongole’

Spaghettis with clams or 'alle vongole' in Italian were not in my 'possible' cooking list till last week... Why? Because I had to find decent gluten-free spaghetti. Then, because I had to find utterly fresh clams and then, because I had t...

Strawberries, Lemon & Sage

Medicinal plant used since the Antiquity, sage has a scientific name 'Salvia' taken from the Latin 'Salvare' , which means 'to heal'. It has countless vertues, one of them being to ease the digestion. A sage herbal tea will help digest one heavy...

All Green ‘Tabouleh’

'Tabouleh' is divine... when well executed ! Made of parsley and bulgur (actually it's wheat), this amazing Lebanese and Syrian dish has been mostly misinterpreted and twisted into an horrible magma of wheat semolina, peppers and wet raisi...

Tofu, Mango, Cucumber & Lettuce Spring Rolls

I was never a big fan of tofu... till now ! I've (re) discovered this ingredient...yes it might be boring and tasteless if you eat it like that... but well cooked, it blends really well with other ingredients and can take delicate flavors (sm...