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 !


Pear - hazelnuts crumble

A third suggestion for a crumble, if you found the other ones too common. This recipe is rather a winter recipe. I found it really good. Maybe one of my favourite crumbles! The two flavours really go well together.

4 pears (choose them very juicy and sweet!!)
50g hazelnuts 
150 g flour
250g sugar
150g butter

Preheat the oven at 180°.

Peal the pears, cut them in dice and sprinkle them with some sugar. Chop the hazelnuts and put them in a large bowl with the flour, the rest of the sugar and a pinch of salt. Add the butter with the fingers only.

Pour the fruits in a buttered mould, put the mixture above. Bake 30 min at 180°. Serve lukewarm or cold.


Bon appétit!!!


Tapenade (sauce based on olives)

The tapenade is a sauce very typical from the south of France. Mostly composed of olives (green or black, but I prefer it with green ones, not that strong), it is very tasty, quite strong, and it goes perfectly well together with Mediterranean dishes.
Although it may sound sophisticated, it is very easy to prepare, so if you can’t find it in your stores, let’s go!

100g olives
The juice of half a lemon
Herbs de Provence (a mix of rosemary, parsley, thyme, etc.)
5 soup spoons of olive oil
A garlic clove

Mix everything in a blender (like I said, easy).
You can keep it 1 week in the fridge without problem (more if it is well stored)

Bon appétit!!!

Escalope alla milanesa with Curly (French appetizers)

Today I want to present to you a new concept which is currently very popular: the food diversion. Basically, you cook a very traditional meal, but you use an odd ingredient. You can use anything from Nutella, to Haribo candies, Philadelphia... In France, these recipes are also called "Inavouables" (unadmittable), because of these weird ingredients. 

Today I will cook with "curlies" which are French crispy appetizers made of peanuts (and other stuff, obviously). They are used to replace the breadcrumbs in the recipe.

Food diversion is very funny, and it is great to cook for kids : usually the recipes are easy to do, and it allows to make them discover new stuffs while sticking to old references.

Ingredients (for 2 people)
2 calf escalopes
2 eggs
2 large soup spoons flour
1 bowl of Curly
1 lemon
1 tomato

In a plate, pour the beaten eggs, in a second, the flour with salt and pepper, and in a third, the crushed curlies. Heat up a frying pan, pour oil.
First dip the escalope completely in the flour, then in the eggs, then in the curlies. The escalope must be each time fully covered by the mixture.
Cook in the frying pan (both sides).
Serve with the lemon cut in 4, the slice tomato, and salad, rice or pasta.

Both typical and original, and tasty on the top of it!

Bon appétit!!


A plate from Majorca : Trampo and Pa amb oli

Today I present to you 2 recipes I discovered while living in Majorca, which is, by the way, a wonderful place. Both are very popular recipes, and easy to cook as well.


It is a very typical salad. It would also be a good starter.

Ingredients (for 3-4 people)
2 green bell peppers
3-4 tomatoes
1 onion
Olive oil, balsamic vinegar, salt and pepper

Cut everything in dices, mix together and prepare a vinaigrette with the olive oil and the vinegar. Serve it chilled.


It’s THE dish you serve when you have guests. The way you serve it is self-explanatory: everything is put separately on the table, and everyone prepares his spa amb oli the way he likes. Ideal when vegetarians and non vegetarians have to eat together! You have to prepare everything just before you eat, otherwise the oil will soak the bread, and it is not so tasty anymore.

Ingredients (count 2 slices per person)
Sliced bread
Cooked ham (in slices)
Sliced cheese (like Swiss cheese)
1 tomato
Olive oil and pepper

In a plate, put the slice of bread. Slice the tomato, and place it on the bread. Poor a trickle of olive oil, salt and pepper. Put a slice of cheese, then roll the ham and put it on the top. Just eat!

I really like this dish; it is very simple, but delicious. Typical of the Mallorquin way of being, I think. For the record, in Catalan, pa amb oli simply means bread with oil!

To go with both dishes, I prepared a cream with creamy goat cheese and walnut oil. Not at all mallorquin, but delicious.

Bon appétit !!!