• Foie Gras Tapas

    I am lucky to live at only 4 hours of driving from Spain border. And luckily, from the East Spain border so San Sebastian, the city known for its delicious tapas!!! A few years ago we had a fantastic road trip in North Spain where we discovered those incredible tapas in Pamplona: Foie Gras tapas… We enjoyed them so much that we decided to cook them at home and it was a success. Finally, I am now sharing this incredible recipe with you, perfect for a starter! Ingredients for 4 tapas: 4 frozen Foie Gras escalopes 1 Green Apple (Granny Smith) 1 brown onion 4 slices of bread French Baguette…

  • Winter Chicken Stew

    What a better season than winter to cook stews? I enjoy to cook them during cold days, even more when it is rainning outside. This is the top comfort food: it heat the kitchen, smells good and taste good! Here is my recipe for a delicious Chicken Stew with Cabbage… For the white wine that you will need for the recipe, I suggest you to use one that you also enjoy to drink with your meal. If you don’t want to use wine, you can also use 1 tablespoon cider vinegar mixed with water (this is what I did the last time I cooked it). Note: This recipe is for…

  • Flammekueche

    Flammekueche comes from Alsace which is a beautiful region located in the North-East of France. This is a great place for landscapes, architecture, food and traditions. I really enjoy this dish which is quite simple and quick to cook (it only takes 20 minutes to prepare and 15-20 minutes to bake). This recipe is for one flammekueche that can be served for starter or aperitif. Ingredients: 125 g flour 5 cl lukewarm water 2.5 cl olive oil 1 pinch of salt 1 onion 100 g lardons 2 tablespoons crème fraîche black pepper Recipe: Pre-heat the oven at 220° C. Peel and chop the onion in small pieces. Place them with…

  • Tagliatelles & Forest Sauce

    After home-made gnocchis, I really wanted to try home-made tagliatelles. Here is a recipe for those who don’t own a pasta maker, you can do everything only with a rolling pin. The recipe is for 2-3-4 people. Ingredients for the pastas: 200 g all purpose flour 2 eggs 1 teaspoon olive oil 1/2 teaspoon salt water Ingredients for the sauce: 240 g tomatoes 9 brown mushrooms 1-2 garlic clove 100 g lardons 1 small onion 3 branches parsley 1/2 teaspoon Maggi liquid seasoning black pepper grounded parmesan cheese Recipe: In a mixing bowl, add the flour and salt and mix. Make a hole in the center and add the eggs…

  • Celeriac broth and Morteau sausage

    This recipe is a special comfort broth full of calories for cold winter days, my favorite soup after long hikes. You can replace the perled barley by einkorn and chicken stock cube by vegetables stock cube. Ingredients for 4 people: 2 Morteau sausages 75 g pearled barley 2 carrots 1 celeriac 1.5 L water 1 chicken stock cube 1 bouquet garni (thyme, sage and bay leaf) Parsley Salt & black pepper Recipe: Peel and cut the vegetables in small cubes. Cut the sausages in large slices. Brown the sausages in a big pan at medium-high temperature for 5 minutes. Add the vegetables and the chicken stock. Mix and let cook…

  • Autumn Salad

    You already know how much I enjoy salads and in autumn, a lot of tastes are delicious to combine together. Here is a recipe I have created during the second lock down and that you should really try if you like bacon and apples. Ingredients for 2 people: 170 g salad 1 apple 1 shallot 4 brown mushrooms 5 bacon slices 4 tablespoons rice 2 tablespoons seeds (pine, flax, sunflower, squash, sesame and chia) 2 tablespoons grounded parmesan cheese 8 tablespoons olive oil 1 tablespoon cider vinegar 1 tablespoon mapple syrup 5 parsley branches black pepper Recipe: Wash and cut your salad. Cook your rice (10 minutes in boiling water,…

  • Shirred Eggs

    This is one of our favorite starters of all times. So easy to prepare and delicious, you can also use a bit of truffle oil to add on top in the end just before serving. For a meatless version, use mushrooms instead of lardons. Ingredients: 2 eggs 100 g lardons 1 onion 20 cl liquid cream 12% 1 small salad 6 chives pieces 2 teaspoons grounded parmesan cheese 1 tablespoon Maggi liquid seasoning 1 teaspoon mix spices (ginger, cinnamon, nutmeg and clove) 1 teaspoon dry thyme black pepper 5 g butter olive oil Recipe: Preheat the oven at 220°C. Peel and chop the onion. In a fry pan at medium-high…

  • Salad & Potatoes Hotpot

    Until October 2020, I never cooked salad before but always ate it cold and raw. Let me tell you that I have missed something and here is my recipe for Salad & Potatoes Hotpot! You can replace the chicken ham by lardons for more taste or even pine nuts if you prefer a vegetarian version. For a dairy free meal, just use some oil instead of butter, remove the liquid cream and use some water instead of it. Ingredients for 2-3 people: 3 sucrine lettuces 4-5 potatoes 1 shallot 1 garlic clove 1 chicken stock cube 10 cl liquid cream 20 g butter 2 slices chicken ham black pepper Recipe:…

  • Home-made Burgers

    Everybody knows how to make a burger, but do you know how to make the bread? Here is the perfect recipe to prepare home-made Burgers including bread! On my pictures, I have prepared the dough for 4 burgers but since we were 2 people eating the other ingredients shown are for 2 people. Because of this, you may see a difference between the picture and the ingredients I wrote for the recipe for 4 burgers. Ingredients for 4 burgers: 250 g flour (I used 60 g T45 & 190 g T55) 50 g sugar 100 g lukewarm milk 5.5 g express yeast 55 g butter 1 teaspoon salt 1 egg…

  • Mexican Tortillas

    Want to cook home-made Mexican tortillas including the dough? Here is my recipe for a tasty tortilla a bit different from the original one. If we were not in quarantine when I made them, I would have probably changed a few things for the garnish but here, I did it with what I had at home. I have read 15-20 different recipes in french, english and spanish to compare the different ways to create and cook the dough, quantities, proportions of liquid and solid, cooking time, techniques… I finally made a mix getting inspired by my readings and what I thought would be good for me. Mexicans use masa harina…