Fava beans, dill and poached egg

Welcome to heaven…with this amazing recipe from Darya! I have never been disappointed by her recipes from Middle East (well by any of her recipe actually) but this one deserves a special attention. This Baghali Ghatogh is a Iranian recipe. it’s really

Fava beans, dill and poached egg

Welcome to heaven…with this amazing recipe from Darya! I have never been disappointed by her recipes from Middle East (well by any of her recipe actually) but this one deserves a special attention. This Baghali Ghatogh is a Iranian recipe. it’s really

Apple and blackberries tart

I’m not sure blackberries are really in season, especially since the ones I bought were unequally sweet and tasty. So I thought the best way to use them would be to put them in a tart and I was quite

Apple and blackberries tart

I’m not sure blackberries are really in season, especially since the ones I bought were unequally sweet and tasty. So I thought the best way to use them would be to put them in a tart and I was quite

Cantonese sponge cake

This cake is very light and perfect to end a summer diner with some fresh fruit coulis. It is apparently quite famous in Hong Kong although it comes from the Malay community in Singapour. You don’t necessarily need a steam

Cantonese sponge cake

This cake is very light and perfect to end a summer diner with some fresh fruit coulis. It is apparently quite famous in Hong Kong although it comes from the Malay community in Singapour. You don’t necessarily need a steam

Baked eggs on vine leaves/ Oeuf cocotte sur feuilles de vigne

Version française ci-desssous This a bit an unorthodox way to have vine leaves but it’s very good! I was inspired by the « brunch in a mug » recipe from the great website Sorted but instead of using beans, I have used the

Baked eggs on vine leaves/ Oeuf cocotte sur feuilles de vigne

Version française ci-desssous This a bit an unorthodox way to have vine leaves but it’s very good! I was inspired by the « brunch in a mug » recipe from the great website Sorted but instead of using beans, I have used the

Strawberries and oat bars/ Barres à la fraise et à l’avoine

Version française ci-dessous Amazing for breakfast with a cup of tea (oat and tea… how British is that?!)! I couldn’t make them very presentable because not firm enough. It’s most likely because I have replaced the sugar with honey and

Strawberries and oat bars/ Barres à la fraise et à l’avoine

Version française ci-dessous Amazing for breakfast with a cup of tea (oat and tea… how British is that?!)! I couldn’t make them very presentable because not firm enough. It’s most likely because I have replaced the sugar with honey and

Peas and Stilton pasta

That’s unfortunate I have not used fresh peas for this recipe as I must admit you lose a bit of their taste when using cooked peas. The mix with Stilton is however very nice and makes very creamy pasta. The dish

Peas and Stilton pasta

That’s unfortunate I have not used fresh peas for this recipe as I must admit you lose a bit of their taste when using cooked peas. The mix with Stilton is however very nice and makes very creamy pasta. The dish

Spicy tempeh/ Tempeh épicé

I had already tried (and liked) tempeh but this recipe is really convincing. If you are vegetarian, forget the boring tofu and start cooking this fermented soya. It has a nice nutty flavour and wonderfully absorbs the taste of other ingredients.

Spicy tempeh/ Tempeh épicé

I had already tried (and liked) tempeh but this recipe is really convincing. If you are vegetarian, forget the boring tofu and start cooking this fermented soya. It has a nice nutty flavour and wonderfully absorbs the taste of other ingredients.

Carrot cake

Version française ci-dessous I had this recipe in the list of the hundreds (thousands??) of cakes I want to bake once since a long time. It’s a classic and although it often comes with icing, I just made it « naked ».

Carrot cake

Version française ci-dessous I had this recipe in the list of the hundreds (thousands??) of cakes I want to bake once since a long time. It’s a classic and although it often comes with icing, I just made it « naked ».

Petits gâteaux à la crème de café et chocolat

Ces petits gâteaux trouvés sur le très beau site Green Kitchen Stories sont une véritable tuerie. A les refaire, je ne mettrai pas de coco dans la base qui est normalement essentiellement à base d’amande. La buttercream est à base de

Petits gâteaux à la crème de café et chocolat

Ces petits gâteaux trouvés sur le très beau site Green Kitchen Stories sont une véritable tuerie. A les refaire, je ne mettrai pas de coco dans la base qui est normalement essentiellement à base d’amande. La buttercream est à base de

Avocado pasta/ Pâtes à l’avocat

Version française ci-dessous These pastas are a bit decadent but absolutely delicious. I have made sort of pesto with avocado, parmigiano, basil and walnuts and finished to cook the spaghettis with this fatty mix (it’s good fat :D). Delicious! Ingredients

Avocado pasta/ Pâtes à l’avocat

Version française ci-dessous These pastas are a bit decadent but absolutely delicious. I have made sort of pesto with avocado, parmigiano, basil and walnuts and finished to cook the spaghettis with this fatty mix (it’s good fat :D). Delicious! Ingredients

Sexy, sunny, sweet potato salad

Version française ci-dessous I am starting my first Meat Free May week end with this delicious salad. It is inspired by a food stall from Hoxton market -which I can’t remember the name – and adapted to make a complete

Sexy, sunny, sweet potato salad

Version française ci-dessous I am starting my first Meat Free May week end with this delicious salad. It is inspired by a food stall from Hoxton market -which I can’t remember the name – and adapted to make a complete

Buns (& no bread machine)

I’m a bit lazy these days so I write recipes either in French or in English but I can’t be bothered to do both… Anyway, this one comes from a French blog so if you can’t read English, you will find

Buns (& no bread machine)

I’m a bit lazy these days so I write recipes either in French or in English but I can’t be bothered to do both… Anyway, this one comes from a French blog so if you can’t read English, you will find

Pâtes au pesto de carottes

Niveau: fastoche – Préparation: environ 30 minutes On peut vraiment faire du pesto de tout en fait… quelques carottes cuites, mixées avec un peu d’herbes et d’ail. Il suffit d’ajouter du parmesan pour donner cette texture crémeuse…. et voilà! Simple

Pâtes au pesto de carottes

Niveau: fastoche – Préparation: environ 30 minutes On peut vraiment faire du pesto de tout en fait… quelques carottes cuites, mixées avec un peu d’herbes et d’ail. Il suffit d’ajouter du parmesan pour donner cette texture crémeuse…. et voilà! Simple

Entremet au lemon curd

J’ai préparé ce dessert pour mon anniv, il était très frais et parfait pour terminer ce sublime BBQ ensoleillé 😀 La recette est inspirée du blog That’s Amore mais je n’ai pas vraiment fait la même base et ai utilisée ma

Entremet au lemon curd

J’ai préparé ce dessert pour mon anniv, il était très frais et parfait pour terminer ce sublime BBQ ensoleillé 😀 La recette est inspirée du blog That’s Amore mais je n’ai pas vraiment fait la même base et ai utilisée ma

Rhubarb & Serrano

Version française ci-dessous These two make a nice match. The rhubarb is sweet and yet its acidity is balanced with the salty Serrano ham. I have simple made a compote with the rhubarb and some apples, used it as a

Rhubarb & Serrano

Version française ci-dessous These two make a nice match. The rhubarb is sweet and yet its acidity is balanced with the salty Serrano ham. I have simple made a compote with the rhubarb and some apples, used it as a