Ingredients: 1 store pre-bought, gluten-free and organic puff pastry 4 middle size red tomatoes 4 middle size yellow tomatoes 4 small size orange tomatoes 250g drained feta 2 tbsp Dijon

  For this recipe, I collaborated with  @lou_in_paris . My friend Louise is a British expat based in Paris since 2009. Working in marketing by day and moonlighting as a freelance writer,

I thought that I was late (I am often late nowadays on publishing on the blog) for publishing this new stuffed cabbage leaf recipe. I was seeing Spring on the

I’ve published this recipe on my first blog in 2012 and since its complete new design one year ago,  I needed to reshoot the recipe, to think about it and the

I’m late publishing this recipe…Yes I know, as the fig season is already over even if you can find some coming from warmer countries. At the same time, this galette

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Gravlax salmon is a Scandinavian dish (‘gravad lax’ in Swedish) with a mix of salt, sugar, pink pepper and even vodka. It’s a true delish if you respect few important

Lately, I’ve grown a real fascination for octopus. Before, I used to dislike everything about it. Before… the idea of eating tentacles, its texture, the raw slippery beast even on

I’m a great great fan of risotto and I love to prepare it with lots of different ingredients. Every time I see a recipe in a magazine, I check the suggested

  Salted cod is not often chosen on the market stalls but it is a great great ingredient ! I already published a recipe with cod a while ago (

Looking at the outside temperatures, we do need to eat warm. And roasting vegetables is one of the greatest ways to do so ! I’ve already used pumpkin in many

Risotto is one of my favorite dish. Once you’ve grabbed the recipe in its beginnings, then you can create all the variations you want. Here’s one version with fennel, sage

Full Summer is here ! And with it, the pleasure to cook fresh fish. You can find sardines on the market stalls at this time of the year (actually there

The fruit and veggie small shop around the corner of my street sells high quality and fresh products. It’s always a great plan B if I don’t have time to go to

Few months ago, just at the end of Winter, I went to Barcelona. More precisely to Sitges where I rediscovered Spain that I have been in love with for such

It’s the end of the kale season and I still had this great recipe that I had to post. The good thing about making pesto, is that you can store

One question that I often get about my food is the pasta question. ‘But HOW can you not eat pasta’? is the most frequent sentence with a face of despair… Well…Not

Aaaaaaaaaaahhhhh lemon! Whichever the lemon, the classic yellow one, the lime green one or the bergamot version I really discovered this winter, I’m just a GREAT fan of lemon during the

I might have told you already but I’m a huge fan of roasted veggies. Roasted veggies have some virtues and one of them is to be more digest. While roasting

This recipe is easy to make either by using a self-made miso bouillon or by using one ready-to-use organic one. The other ingredients added to the soup will make it