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 !


Chocolate mousse.

Here is the best dessert ever :) You won't regret to try it!!

I'm always amazed about how easy it is to prepare!! I always wonder if I haven't forgotten anything, but no! And everybody will be happy! (But I don't prepare it every time I'm asked. I'm not sure, but there is the slightest chance that I could get bored. I don't want to find out if it is possible :))
Important: you must store the mousse at least 2 hours in the fridge to have the right consistency. And it must stay in the fridge until the very last minute!

Ingredients (for 6 people)
100 g chocolate
100 g butter
4 eggs
4 soup spoons sugar
1 teaspoon powdered coffee

If the mousse is intended for children, don't put coffee. (Of course, same if you don't like coffee). But the coffee really enhances the chocolate. Once I tried and made 2 mousses, one with and one without coffee. All the guests said that it was better with (yeah, some days, my friends are quite lucky!!!)

Melt together the butter and the chocolate. Here is the method.
In the salad bowl in which you are going to serve the mousse, beat together the egg yolks and the sugar, then add the chocolate-butter mixture. Add the coffee.
Beat the egg whites until stiff, then add to the mixture.
Leave 2 hours in the fridge before serving.
(You can also serve in verrines. If you do so, fill the verrines BEFORE putting the mousse in the fridge, not after).

Here you go :)

Bon appétit !!!

Ginger and lemon chicken

Here is a simple recipe, but a marinade that must wait for 2 hours before cooking !

Ingredients (for 4 people)
400 g chicken meat
The juice and the zest of a lemon
A small piece of ginger.
Some mint leaves
Olive oil

Cut the chicken in dices and take the zest and the juice of the lemon. Grate the ginger and chop the mint leaves. Place everything in a salad bowl with some olive oil. Store for at least 2 hours in the fridge.
Cook everything in a sauce pan and serve with rice.

Bon appétit !!

Dal Makhani (spicy lentils with tomatoes and cream, India)


Here is an Indian spicy recipe. It's a classic of Indian cookery and it's delicious (but quite hot !)

Ingredients (for 4 people)
100 g red lentils
200 g brown lentils
Garlic and ginger paste (25 g garlic and 75 g ginger)
10 g chilli purée
50 g tomato purée
30 ml cream
5 g garam masala
5 g fenugreek
Fresh coriander

Put the lentils in water for 30 min. Meanwhile, prepare the garlic and ginger paste.
In a casserole dish, boil some water and let the lentils simmer for 25 min (if necessary, add some water).
In a frying pan, warm up the rest of the ginger and garlic past with the tomato purée. Cook for 5-10 min. Add the chilli powder and cook for another 5 min. Add salt.
Pour on the lentils, add cream, fenugreek and garam masala. If necessary, add salt and pepper.
Decorate with coriander before serving.

I think it would be a good idea to add a tomato. And go easy on the garlic, because I put too much and I no chance that I will be attacked by a vampire tonight :)

Bon appétit !!

Traditional tiramisu


Here is the traditional recipe of tiramisu.

The main ingredient is patience: To grate the chocolate, to bring all the ingredients together, and to let the tiramisu rest for 4 hours without eating it. But it is worth it!

And if you want to be more original, click here for other versions of this recipe.

About 18 ladyfinger cookies (the quantity will depend on the size of the dish)
2 eggs
250 g mascarpone
20 cl strong coffee
150 g sugar
100 g grated dark chocolate (70%)
2 soup spoons bitter cocoa powder
4 soup spoons Amaretto liquor

Beat the egg yolks with 50 g sugar, until the mixture gets white.
Add the amaretto, stir well, and the mascarpone little by little.

Add a pinch of salt to the egg whites and beat them until stiff. (Remember, it is ready when you can put the bowl upside down and the eggs don't fall).

Pour little by little the rest of the sugar, keep beating until the mixture is firm again.
Add them little by little to the other mixture.

Pour the coffee in a plate and soak the ladyfinger cookies. Place them in the bottom of a dish, they must cover it all. Pour half the cream. Cover with grated chocolate and some cocoa. Repeat the procedure. Finish with a layer of coca.
Store at least 4 hours in the fridge.

Some ideas: you can use a large dish or several verrines. It's much easier (and more elegant) to serve verrines than to cut slices in a dish. It is also better to serve the tiramisu the day after. The perfumes are stronger. So, don't hesitate to prepare it the day before you plan to serve it.

Bon appétit !!!

Plums cake

For this cake, I used mini casserole dishes because my oven was too small to use a large mould. But if you have a rectangular mould, it works too.

Ingredients (for 4 ramekins the side of a mini casserole dish)
1 egg
The weight of the egg of:
1/2 sachet dried yeast
Melted butter
4 small yellow plums

Beat the sugar and the egg until the mixture gets white. Add the flour, the dried yeast and the melted butter. Cut the plums in dices and add them.
Butter the ramekins and pour the mixture. Bake for 40 min in the oven at 150°.

Bon appétit !!!

Melon slush


I come with the perfect recipe for summer, when the temperatures are high. It is tasty and very fresh. It is not too sweet and very easy to prepare.

Ingredients (for 2 glasses)
1/2 melon
2 sachets vanilla sugar

In a blender, make a purée with the melon.
In a saucepan, boil 20 cl water and the vanilla sugar, then add the melon purée.
Pour in a dish and put in the freezer for at least 5 hours.
With a fork, scratch the surface and put in a glass.

Bon appétit !!!


Veal tajine with dates and sesam seeds


This dish is a great mix of sweet and salty. Note that it has to simmer at least 40 min...

Ingredients (for 4 people)
800 g veal meat in cubes
400 g dates
3 garlic cloves
2 large onions
4 soup spoons coriander
1 teaspoon cinnamon
1 soup spoon sugar
2 soup spoon sesame seeds

Chop the garlic and the onion and brown them in a casserole dish in some oil. Seal the meat, cover with water. Add the sugar, the cinnamon, salt and pepper. Cover and let simmer 15 min. Add the coriander and serve. Sprinkle with sesame seeds. Serve with semolina.

Bon appétit !!!!

Bell peppers stuffed with a mushrooms-mozzarella risotto

Here is a nice way to serve a risotto (and any risotto, not just the one I suggest here (other ideas here). Risotto with mushrooms is really amazing!

Moreover, the mozzarella makes it very creamy. An original dish for the summer.
If you don't like bell peppers (I know some of you don't!), you can try to stuff tomatoes, for example.

250 g round rice
150 g white mushrooms (fresh if possible)
20 g dried ceps
1 stock cube
4 red bell peppers
1 mozzarella ball
2 soup spoons parsley
10 cl white wine
2 garlic cloves

Cut the mushrooms in 4 or in slices, press the garlic, put the dried ceps in warm water for 20 min. Cut the mozzarella in dices.
Brown the garlic and the rice in oil in a sauté pan, add the white wine. Add the mushrooms (if fresh. If they are in a tin, just add them in the end to warm them.) Crumble the stock cube and add hot water little by little until the rice is ready. Add salt and pepper.
In the end, add the parsley, the mozzarella and the ceps, stir well so that the mozzarella melts in the whole dish.
Wash the bell peppers, cut the top and empty them (it's easy: cut the 3 or 4 white parts on the sides, then turn the heart to detach it). Remove the seeds and stuff with risotto.
Place in a saucepan* and cook for about 15 min.
Serve warm.

*If the bell peppers won't stand, put small potatoes between them.

What you need to know: tinned mushrooms are convenient and easy to use. BUT fresh mushrooms will melt in the rice, and you will have an amazing perfume. Your call!

Bon appétit !!

Gaspacho with goat’s cheese


The perfect recipe for a nice and refreshing first dish. I loved the association of flavours. I guess Spaniards will tell you it is scandalous to put goat's cheese in gaspacho. Whatever!

The preparation is very easy, no need to cook anything. But let it rest in the fridge for an hour, because it is better fresh.

Ingredients (for about 1 litre)
1 tin peeled tomatoes (800 g)
1/2 bell pepper
1/2 cucumber
1/2 onion
The juice of half a lemon
1 goat's cheese roll
Olive oil and balsamic vinegar

In the bowl of a blender, blend the vegetables, the oil, the vinegar, the lemon juice and the basil. If necessary, add some salt. Store for at least an hour in the fridge.
When serving, put in verrines and cut the cheese in dices. Sprinkle on the verrines and serve chilled.

There are so much half-somethings in this recipe that you can do a salad with what's left!

Bon appétit !!! 

Creamy blueberries with mascarpone and almonds

Looking for an original dessert? I've not suggested so many recipes with soft fruits, so here we go!

I chose blueberries, but any soft fruits will do (redcurrants, cranberries, raspberries, blackcurrant...)

Ingredients (for 4 ramekins)
250 g mascarpone
125 g almond powder
300 g blueberries
1 soup spoon blackcurrant syrup
2 eggs
5 soup spoons sugar

Beat the sugar and the eggs, add the mascarpone, the syrup and the powdered almonds.
In the ramekins, pour half the cream, sprinkle with blueberries and cover with cream.
Cook in a double boiler for 30 min. Let cool down before serving. (Do not cover the ramekin, otherwise the cream won't thicken).

Bon appétit !!

Macaroni with a walnut – comté cheese sauce

Here is a nice recipe. I love the association of flavours.

Ingredients (for 4 people)
400 g macaroni
200 g walnuts
2 soup spoons chive
2 garlic cloves
100 g grated Comté cheese
20 cl milk
1 slice bread or soft bread
15 cl cream (liquid)
Olive and walnut oil

Crush the walnuts.
In a salad bowl, crumble the bread and soak with milk. Add salt, pepper and the chive. Add the pressed garlic, the walnuts, 2 soup spoons olive oil, crush during at least 2 min. Add the heavy cream; if necessary, add salt and pepper.
Cook the pasta drain them and baste with walnut oil.
Serve with walnut-cream. Sprinkle with grated cheese.

Bon appétit !!

Chocolate bears stuffed with dulce de leche


I tried another recipe of chocolate bears.

They are so cute. They are a little fragile, I think I didn't put enough chocolate.

Ingredients (for 12 pieces)
100 g chocolate
Some sunflower oil
Dulce de leche
+ Bear-shaped moulds

Melt the chocolate and add some oil so that it stays creamy. With a brush, put some chocolate in the moulds. Store in the freezer for 1 hour.
Fill with dulce de leche and cover with chocolate.
Store 3 hours minimum in the freezer.

Here are the other ones, but they suffered a little.
Bon appétit !!

Blueberry pancakes


Yesterday I decided to try and do pancakes. It seemed easy to do...

But once I had started, I noticed that I had no appropriate frying pan! What could I do? I tried several ways, but without any success. Then I decided to try my plancha. But how are you supposed to fry something round on a rectangular object? Well, nothing is impossible, or so it seems!

So, is it not round?
How did I manage? Pour slowly 3/4 of a ladle on the hot plancha, and the mixture will spread in a round way by itself if you pour all the liquid on the same spot. Then, fry on both sides and put the pancake on a plate. If it is not round enough, put a bowl upside down and cut the edges.

I loved these pancakes, the blueberries explode when you fry the mixture and they melt, it's delicious. You can also serve them with maple syrup. If you don't like blueberries, follow the same recipe without putting them.

Here is the recipe.

Ingredients (for 6 pancakes)
125 g flour
40 g brown sugar
25 g butter
1 egg
1/2 sachet dried yeast
15 cl milk
100 g blueberries

Beat the egg with the milk.
In a bowl, bring together the flour, the sugar and the dried yeast, then pour the milk/egg mixture.
In the frying pan that will be used for cooking (except if you use a plancha...), melt the butter (with this trick you won't have to add oil or butter to your pan when frying!).
Add the melted butter to the mixture, then add the blueberries.
Fry 6 pancakes on both sides with the mixture.

Bon appétit !!

Mushroom and cheese omelette

Here is a recipe that is easy to prepare, and delicious: after all, a delicious recipe isn't necessarily a very complicated one!

Ingredients (for 2 people)
4 eggs
100 g white mushrooms (fresh if possible)
50 g grated cheese (like Swiss cheese or Comté for more perfume)
10 cl milk (or liquid cream)
Green salad

Cut the mushrooms in slices, grate the cheese.
In a salad bowl, beat the eggs, add salt and pepper, the basil, and some milk or cream.
Add the mushrooms and the cheese, and fry in a pan.
Serve with a green salad.

Bon appétit !!

Blanc manger (custard with coconut milk)

This dessert is very easy to prepare, fresh and delicious. It is similar to the panna cotta, but with coconut milk. 

You will have to let it rest for two hours before serving.

40 cl coconut milk
20 cl liquid "crème fraîche" (very cold)
6 gelatin leaves
100 sugar
+ red fruits sauce

Put the gelatine leaves in cold water.
In a sauce pan, pour the sugar and 150 g water. Heat up, and when the gelatin leaves are blend, add them. Stir until they dissolve in the water.
Stop the heating and add the coconut milk. Let cool down for about 10 min.
Beat the cold crème fraîche to make it foam, then add it. Pour in ramekins and let rest for 2 hours in the fridge.
Serve with the fruits sauce.

Bon appétit !

Tiramisu with exotic fruits: mango, coconut and pineapple

Here is a fruity version of the tiramisu. It is a bit lighter than the traditional recipe. It's perfect for the summer. I recommend you prepare it in verrines, it will be easier to serve.

How do we prepare this?

Ingredients (for 12 verrines)
1 mango
2 bananas
1 small pineapple (choose a tin to have some juice)
10 cl Amaretto liquor

For the mascarpone-coconut cream
3 egg yolks
50 g sugar
200 g mascarpone
50 g (5-10 cl) coco milk
50 g coconut in powder
15 cl cream

Prepare the cream: beat together the egg yolks and the sugar.
In another bowl, bring together the coconut milk, the mascarpone, and add to the sugar/egg mixture.
Beat the cream to obtain a Chantilly and add it to the mixture.
Peel the fruits and cut them in dices.
In a bowl, bring together the pineapple juice and the Amaretto liquor. Soak the biscuits in it.
Prepare the verrines: pour a small layer of cream, then biscuits, then fruits, and finish with cream.
Store in the fridge for some hours before serving (I prepared it the day before.

*You have to beat the cream at the last minute, it can't wait for 10 min, as I discovered it!

Bon appétit !!!


Bucatini with tomatoes, red onions and chili peppers


With this delicious recipe, let’s bring together Asia and Italy.

 Bucatini are a kind of pasta that is hybrid between macaroni and spaghetti. It’s quite an original result!

The chili is balanced by the honey, so it’s tasty but not that strong!

Bucatini pasta (count 100 g per person. You can use spaghetti, but it is less original!)
4 tomatoes
1 large red onion
1 jalapeño and 1 chili pepper
2 soup spoon soya sauce
2 soup spoons honey
2 soup spoons tomato sauce

Boil the tomatoes 1 min to peel them. Cut them in dices, same for the onion. Chop the garlic and the jalapeño and chili pepper
Meanwhile, cook the pasta.
In a frying pan, brown the onion, then the tomatoes, the garlic and the jalapeño and chili pepper. Add salt and pepper. After about 10 min, add the soya sauce, the honey and the tomato sauce. When the pasta is ready, drain and add to the frying pan. Stir well and serve.

Bon appétit !!! 

Cheesecake - pumpkin - pecan tartlets


Here is a recipe I made for Thanksgiving: no turkey for me, but I decided to cook another traditional ingredient, pumpkin.

I found this recipe on this website, which is full of good ideas of traditional Thanksgiving recipes.

 Ingredients (for 6 people)
1 pie crust (to prepare one hour in advance)
350 g pumpkin
300 g Philadelphia-like fresh cheese
2 eggs
1 teaspoon "quatre épices" spices (nutmeg, ginger, cinnamon and cloves)
Vanilla extract
Pecan nuts
Maple syrup

I recommend you make a large pie instead of small ones, it’s more convenient (but I only had a small oven, so I didn’t have a choice. I used mini casserole dishes and muffin moulds.

Prepare the pie crust. After 1 hour, spread it, put it in the mould and bake it blank for 20 min at 180°.
Meanwhile, prepare the cheesecake: bring together the cheese, 1 egg and 5 soup spoons sugar.
When the pie crust is baked and has cooled down, fill with the cheesecake and put in the fridge for 20 min.
Prepare the pumpkin: cook it for 20 min in boiling water, peel it, make a purée. Stop the heat, then add an egg, some sugar and 1 teaspoon “quatre-épices” spices (a mix of ginger, cinnamon, nutmeg and powder cloves). I recommend you taste and put more or less sugar depending on how you like it.
When the cheesecake is ready, cover with pumpkin purée and put back in the fridge.
Chop the pecan nuts. Heat up a frying pan, only when it is hot, put the pecan nuts and pour some maple syrup. Let heat up until the syrup is absorbed. Put on the pie.
Put in the oven for 20 min at 180°, then let cool down some hours before serving.

A lot of efforts, but it really is worth it!!

Bon appétit !!!