Butternut & Chestnut Soup
Christmas Eve is behind us on the calendar and with it, amazing moments in the kitchen, great and diverse dishes as well as large tables full of food for your guests.
Christmas Eve is behind us on the calendar and with it, amazing moments in the kitchen, great and diverse dishes as well as large tables full of food for your guests.
Christmas is just few days away on the calendar and I had to offer you a ‘Holiday Season’ recipe! Here’s a gluten-free shortbread cookies recipe. Shortbread are originally from Scotland,
Not eating wheat and egg white does necessarily means you can have baked desserts anymore. There are many ways to replace wheat flour and egg white by healthy substitutes and the
I love, when Fall comes, to buy those tiny pumpkins that I found either at my organic store or at the market (my favorite veggie supplier has stuff to die for)
The last time I was offered me those beautiful flowers, named ‘Amour en cage’ or ‘Love in a cage’, I thought they were really interesting to shoot. And so I did. And
Cannelloni is an Italian famous dish, often made of tubular pasta stuffed with meat, tomatoes and cheese, then cooked in tomato sauce. Here’s a more vegetarian version of it with ricotta
Since I’ve discovered the Italian delicatessen RAP in the 9th arrondissement, (Rue Fléchier / http://www.rapparis.fr/), I do love to go there to choose a ricotta di bufala (not found elsewhere), Colonnata
My cooking is not complicated, really not. And in some of my simpliest ones, here’s a ‘Tartine’ recipe who only requires quality, tasteful and authentic products. Organic and high-quality eggs
Relish is often used for burgers and hot-dogs. The most famous one is made of cucumbers, pickles, vinegar, sugar and spices. Here’s a seasonal one with Fall ingredients: pears, dried
I wanted to make a tiramisu for a long time but never dared to as I had the multiple constraints of not using wheat and dairy products. Tiramisu – understand
Indian Summer is still here and with it, the need and desire for colors in our plates. And even if some ingredients (more from the beginning of the season) like
This salad is just so full of flavors. The sweet potato is oven baked and caramelized in maple syrup, the seeds are roasted and have a toasted flavor, rosemary has
Eggplant will soon have disappeard from the market stalls and with her this amazing variety of white eggplant, tasty and deliciously soft. Therefore, I had to publish this recipe before
I’m just a great, great fan of ginger. There’s something about this root that I find amazing, about the spicy yet not hot tone it gives to herbal teas, cakes,
Here’s a marinated eggplant recipe that I’ve used many times this Summer on toasted spelt bread…and I can say that I had a lot of fans on this one! The
As a matter of fact, I love to cook for the following reasons: the idea to look for local producers and authentic products, to find those as a real treasure,
You can still make this recipe and enjoy while Fall is still lasting, with plums like the green Reine-Claude and some blue ones called ‘quetsches’ in French (yes I know, hard
Risotto has always been a dish with a preparation I’ve never dared to launch myself into. And for many reasons. First of all, because my mother, one of the greatest
I made a promise on this one, so here’s my second recipe about risotto (check my eggplant and lemon risotto). And as tomatoes slowly disappear market stalls as winter is
The name birchermüesli comes from its creator, the Swiss doctor Maximilian Bircher-Benner who created its recipe at the beginning of the 20th century. Müesli means litteraly ‘little purée’. Birchermüesli is