• Radish Greens Pesto

    In my last post, I shared with you a delicious recipe to cook radish greens because I had plenty in my garden and didn’t want to waste them. Here is another one that is super easy and quick to cook: radish greens pesto. The taste is delicious and this is the perfect recipe if you are in a hurry. You can eat it with pastas or as spread, it’s up to you! Ingredients: 1 bunch radish greens 1 garlic clove 4 tablespoons olive oil 2 tablespoons pine nuts 2 tablespoons grounded parmesan cheese pinch of salt pinch of black pepper Recipe: Peel the garlic clove. Wash your radish greens and…

  • Pea Pods Velouté

    In the Spring season, I really enjoy to cook peas! But since a few time, I have been looking for recipes that I have never done before because I didn’t want to waste a part of my vegetables: carrot tops, radish greens and now, pea pods! We have been facing rainy cold days since a few days so I have decided to cook a delicious pea pod velouté. Here is my recipe… Ingredients: 150 g pea pods 2 potatoes 1 onion 2 tablespoons olive oil 2 tablespoons crème fraîche (use a vegetable crème fraîche the vegan version) 1 chicken stock cube 1 L water black pepper Recipe: Wash and cut…

  • Tunisian Mint Tea with Pine Nuts

    I will always remeber the tea I used to drink while traveling in Tunisia: a delicious mint tea with roasted pine nuts! This is partly why I have planted mint in my garden, to be able to do it at home. Here is everything you will need to make your own… I prefer to grill my pine nuts than to roast them but you also can roast them if you prefer. Ingredients: 4 fresh mint branches 60 g sugar 80 cl water 1 green tea bag 4 tablespoons pine nuts Recipe: Boil the water and wash the mint. Place the mint with sugar and tea bag in a teapot. Add…

  • Semla

    Tasty Swedish Brioche filled with almond paste and whipped cream, Semla is one of my favorite Nordic dessert…! Ingredients: 270 g flour T45 12 cl milk 5.5 g express yeast 25 g butter 20 g granulated sugar 2 eggs 1 pinch of salt 20 cl single cream 90 g icing sugar 100 g almonds powder 40 g sugar 1 teaspoon bitter almonds extract Recipe: In a bowl, combine the yeast with the lukewarm milk. Add the granulated sugar, butter and 1 egg. Using a pastry robot or kneading machine, combine them together adding the flour. Finally, add the salt. In the end, shape a ball with the dough and let…

  • Veal Blanquette

    Veal blanquette is a dish my parents used to cook on weekends when I was a child. I never did it myself before so I just realised why they only cooked this during the weekend: it takes 3h to cook! But it is so worth it… It is the perfect meal for the cold season, from the last days of Autumn, until the begining of Spring! Here is my recipe for 4 people. For the wine, I suggest you to chose one you will enjoy to drink with your meal, I choose a Chardonnay here. For the side dish, I cooked some rice (180 g cooked 10 minutes in the…

  • Beetroot Verrine

    Something great about Beetroots is that you can eat them all year long. They are perfect for salads and starters but can also be used for main courses or even cakes! Here is my recipe for a delicious starter or aperitif. Ingredients for 2 verrines: 250 g beetroot (2-3 beetroots depending on their size) 1/2 shallot 10 ml olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon Maggi liquid seasoning 2 tablespoons fresh parsley 1/2 tablespoon black pepper Recipe: As a reminder, it is way better when your beetroots spent a fex hours in the fridge before doing this recipe (it will be really fresh). Peel the shallot and use only…

  • Cannelés

    Cannelés are small little cakes that come from Bordeaux, a beautiful city in France on the Atlantic coast. They are usually ate for breakfast, tea time or with a coffee in the end of your meal. Here is my recipe for 16 big Cannelés. You will need a Cannelés cake pan to cook them, I am using a silicone one because it is easiest to remove the cakes in the end but you can also use a traditionnal copper cake pan (if so, don’t forget to grease it and dust with flour before pouring the dough inside). With this recipe, you will have 2 eggs whites left so don’t hesitate…

  • Carrot Tops Soup

    Don’t throw away your carrot tops anymore! You can cook them for a delicious soup with onion and potatoes… The first time I have seen someone cooking this, it was my former Chef, where I used to work a few years ago. It seemed so good that I really had to make some too and as it was a success, here is my recipe! Ingredients: All the carrot tops from 6 carrots 3 potatoes 1 onion 1 chicken stock cube (or vegetable) 75 cl water 20 g butter 1 teaspoon black pepper 1 tablespoon creme fraiche (optional) Recipe: Peel and chop the onion. Peel and cut the potatoes in cubes.…

  • 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…

  • Carrot Cake

    When I was working as a cook in a hotel, I was the person in charge of the breakfast. I was cooking everything “home-made” from jams to juices, fruit salads, cakes, cookies and granola. I really enjoyed my job but since I am allergic to a lot of things, I could’nt taste most of the food I cooked including a beautiful carrot cake that I really wanted to eat. So, I changed the recipe at home for me and it was delicious! Here is it, tasty and sweet… Ingredients for the cake: 2 carrots 2 eggs + 1 egg yolk 100 g almond powder 20 g whole almonds 20 g…