Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !


Strawberry-rhubarb pie

Did you know that Eva Longoria had a cookbook? Well, I didn't, until a few weeks ago when I discovered it. I tried one recipe, to "test" the lady. I dare say, this pie was amazing!! This pie is an American classic, both sweet and a little bit acid. I loved it!!

2 pie crusts (remember to prepare them in advance, and don't put so much salt, 4-5 g will suffice, as the pie is sweet)
500g strawberries
500g rhubarb
The zest and the juice of a lemon
40g flour
120g sugar
1 soup spoon vanilla extract
1 egg yolk to brown the pie
Whipped cream

Preheat the oven at 200°. Cut the rhubarb in dices and the strawberries in 4. Bring them together and add the sugar, vanilla, the zest and juice and the flour. Let it rest for 10 min.
Meanwhile, spread a pie crust and place it in a round mould. Don't forget to pierce the bottom with a fork. Let some pie crust fall over the edge of the mould. Pour the fruits inside.
Spread the second pie crust and cut strips. Place them over the fruits in the shape of a grid. Fold the pie crust that fell over the edges to "close" the pie. Put the egg yolk with a brush and sprinkle with sugar.
Bake for 10 min at 200°, then 35 min at 180°. Let cool down, then serve with whipped cream.

If you prefer, you can let the second pie crust as it, and cover completely the pie.

As I am French, I converted all the measurements in grams, but let me point out that in just ONE recipe, I found Fahrenheits, ounces, pounds, cups ... No, really, my dear American friends, are you sure you don't want to try the metric system?? Pleeeeease, I'm not exactly a killer at math!!! :)

Bon appétit !!!!

Rice salad with tomatoes, corn, pineapple, kidney beans and sesame seeds

For this summer, let's prepare this delicious salad, which is both tasty and colourful !!

200g rice
200 g tinned corn
1 small tin of kidney beans
2 tomatoes
1 green bell pepper
1 onion
Some lettuce
4 slices of pineapple
1 soup spoon sesame seeds
A vinaigrette

(To make a vinaigrette, mix 2 soup spoons of vinegar with a teaspoon of mustard and 4-5 soup spoons of oil, add salt and pepper).

Cook the rice, cool down (with cold water) and drain it.
Cut the onion in slices, the tomatoes in 4, the bell pepper and the pineapple in dices. Bring together the rice, the drained kidney beans and corn, the pineapple and the bell pepper.
Mix with the vinaigrette.
On the plates, put lettuce, then the rice salad. Decorate with tomatoes and onion slices. Sprinkle with sesame seeds.

Bon appétit !!!


Milk rice with apricots

Français. Here is a delicious dessert, original and tasty!!!

500g dried apricots
150 round rice
1 litre milk
200g sugar
1 soup spoon vanilla extract
100g powdered almonds

Boil the milk in a saucepan, pour the rice and cook for about 30 min, until the milk is almost totally absorbed.
Add 150g sugar, 50g powdered almonds and the vanilla. Stir for 2 min and let cool down.
Meanwhile, put the apricots in a sauce pan with 2 glasses of water and 50g sugar. Cook for 15 min. Spare some apricots to decorate.
Preheat the oven at 180°.
Butter a rectangular mould, pour half the rice, add the apricots and then the rest of the rice. Sprinkle with powdered almonds.
Bake for about 25 min. Decorate with the rest of the apricots.

You can also serve it with some caramel or a cream.

Bon appétit!!!

Chicken and mushrooms pie

I found this recipe on a French blog, but it seems that it comes from Jamie Oliver. So am I translating a translation? Anyway. It is delicious.

Ingredients (for 4-5 people)
500 g chicken meat
1 puff pastry*
150g white mushrooms
1 or 2 onions
1/2 teaspoon nutmeg
2 soup spoons flour
2 teaspoons mustard
Thyme and laurel
1 large soup spoon crème fraîche
30 cl stock (chicken flavour)
Salt and pepper, butter for the mould.

* I think the dish was a bit hard to serve, so I think it would be a good idea to use 2 puff pastries, 1 under and 1 above.

Preheat the oven at 180°.
Cut the chicken in bites, the mushrooms in slices, and chop the onions. Put the chicken in a sauté pan with 3 soup spoons of oil.
Add salt and pepper, then the onions. Mix and add the mushrooms, the nutmeg, thyme and laurel. Mix, add the cream, the flour, the mustard and the stock.
Let the sauce thicken, pour in the mould. Place the puff pastry above and place the sides inside the mould. Mark with a knife and put some water or egg yolk with a brush.
Put in the oven and bake for 30 min.

Hint : I think it would be nice to add a leek to the dish!! 

Bon appétit !!!


Onion rings

I love onion rings, but you can’t go to the restaurant every time you want some, can you? So I tried to do some myself, and this recipe is great! I couldn’t imagine it was so easy to do! Even better than the restaurant.

Ingredients (for about 2 people)
1 large onion
70g wheat flour
70g corn flour
100g breadcrumbs*
1 egg
1 glass of water
Oil to fry, salt and pepper
Chilli sauce to serve with

* No need to buy some, just reduce 6 – 7 French toasts to powder

Bring together the 2 flours, the egg and the water little by little. Stir until you get a homogeny mixture.
Cut the onion in slices and separate the layers. Heat up the oil in a frying pan.
Put the onion slices in the mixture, then in the breadcrumbs, and brown them in the oil, both faces. Then, take them out and place them on kitchen paper.
Serve with the chilli sauce.

Bon appétit!!!

Tagliatelle pasta with bell pepper and tapenade

Sick of spaghetti with tomato sauce? This is a great change! Go for this colourful plate, delicious and with different flavours!

If you can't find tapenade anywhere, do it yourself!

Ingredients (for 2 people)
Tagliatelle pasta (6 to 8 rolls)
1 red bell pepper
50 to 100g tapenade
½ lemon
1 shallot
Basil leaves

Cook the pasta.
Chop the shallot and brown it in a frying pan. Add the bell pepper cut in dices and the chopped basil. Add salt and pepper and let cook 4-5 min. when the pasta is ready, add it to the pan. Mix well, add tapenade, and decorate with basil and lemon slices.

Bon appétit!!!

Grated potatoes and leek (Hashbrown)

This is a very nice recipe for the summer. It comes from Lorraine, the region of my youth. Easy to do and delicious (but don't try to save some for later, it doesn't like to wait and be re-heated. Serve it with a lettuce, very simply, or with some meat.

Ingredients (for 2 people)
400g potatoes
1 leek
1 onion
Crème fraîche
Salt and pepper, oil to fry

Peel the leek (take away the first leaves) and boil 15 min into boiling water. Cut it in strips.
Peel and grate the potatoes and onion. Press to get rid of the juice. Add the leek, the crème and the egg, salt and pepper. Make some « pancakes » and fry them both sides in hot water in a frying pan.

You should make small portions; it will be easier to fry than larger ones.

Bon appétit!!!

Kiwi and mango mousse

Our family secret is the chocolate mousse, a recipe I plan to give you, soon, but not today! Today we will try another mousse, with fruits. It is delicious, easy to make and you can of course change the fruits once you have understood how to proceed! Strawberries, for example.

Ingredients (for 6 verrines)
Kiwi mousse
4 kiwis (+1 to decorate)
50g sugar
2 eggs
1 pinch of salt
Mango mousse
2 mangos
50g sugar
2 eggs
1 pinch of salt

For the kiwi mousse: cut the kiwis in dices and crush them.
Mix the sugar and egg yolks, then mix them with the kiwi in a saucepan. Cook for about 3 min, keep stirring. Then, remove from heat. If necessary, mix with a blender.
Beat the egg whites until stiff. Add them slowly to the kiwis. Put in the fridge while you prepare the mango.

Kiwi on the left, mango on the right

For the mango mousse: peel the mangos and cut into dices. Bring together the sugar and egg yolks, mix with the mango in a blender.
Beat the egg whites until stiff and add them.
Prepare the verrines: first the kiwi mousse, then the mango mousse. Decorate with fruit dices. Let it rest in the fridge for 5 to 6 hours.

A handy trick for your egg whites: it will be easier to beat them if they are very fresh. And how to know if you have beaten long enough? Turn (slowly!) the pot upside down. The eggs are not supposed to move. If they do, keep beating.

Bon appétit!!!