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It’s been a while I wanted to publish this recipe, which is one of my favourite desserts. Avocado in a sweet cake? What a weird idea! Believe me it works like a charm. I tried an avocado cake for the first time at the Duke of Cambridge. …

February 15, 2019

I’ve had this idea for a long time now. I love cooking but I like as much tasting someone else’s food. So I decided to makeover the blog and introduce a new section : “Food Encounters” to report on my eating out experiences in Paris, London or …

February 12, 2019

Beetroot is not my only obsession, I am also mad about tea. A new brand has just joined my overfilled tea cupboard and its collection of teabags, herbs and flowers…my new favourite is made by løv organic. Their brands are organic and packaged lovely sealable metal tins. They …

February 9, 2019

Granita, Granita Siciliana, Grattachecca, Granité… as I said I’m quite an obsessive person and I am not looking for a cure! This one is a bit stronger and looks less homogeneous; this is my take on the Granita delicacy with cucumber and elderflower. For those of you living …

February 7, 2019

Do you know Cornwall? This is the birthplace of the pasty, a baked pastry stuffed with beef, potatoes and swede. If you’re looking for quality fish and chips, this is also the place to go. Their chips are almost as good as the Belgian ones 😉 (homemade, …

February 3, 2019

Sometimes I feel I need a change, try something new and unknown. Just a little something to surprise yourself and break the routine. Of course there is always the risk to be disappointed. One thing that never lies is the Cherimoya. Well, it wasn’t love at first sight …

January 30, 2019

If you have read my last post, you will not be surprised to hear that nettle is my favourite ingredient at the moment. I have tried it in many savoury recipes and discovered that it may as well find its place in desserts. For instance this coconut and …

January 26, 2019

Cheesecakes, my other passion in life, I love cheesecakes because they can be made in so many different ways : they work with many different types of dairy: cream cheese of course, but also fromage frais, mascarpone and even ricotta. You can put any fruit in it and …

January 23, 2019

These days I eat bruschetta all day to remind me of my recent visit to Naples. I prepare them the way Mario showed me, using a local vegetable called Friarielli that I stuffed my luggage with on the way back. That will be quite difficult to find anywhere …

January 20, 2019

Let me tell you about my first food crush. When no one winds us up Boulette and me, we make do with simple things: eating an artichoke Tagine is one of them. This blog was born thanks to Boulette, and she’s the one who came up with …

January 18, 2019
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