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A foodista around the world

Classic Apple Crumble – Crumble aux pommes

That’s one big classic you need to master: the french Apple crumble! perfect for a snack, for dessert or even for breakfast and it’s one of the easiest recipes ever. This is the iconic apple version but I also have a twisted version which will blow your mind! Continue reading “Classic Apple Crumble – Crumble aux pommes”

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Yogurt mousse, cheesecake-style – Mousse de yaourt façon cheesecake

Everyone knows how passionate I get about cheesecake, one of my favorite desserts obviously but not the quickest nor the easiest one to make… plus it’s quite heavy on the stomach for a dinner dessert. That’s how I came up with this amazing alternative! combining the lightness of a mousse, tiramisu-style but with greek yogurt, with the lemony flavors of a cheesecake… Served in small individual verrines, it seems even lighter and healthier! Enjoy! Continue reading “Yogurt mousse, cheesecake-style – Mousse de yaourt façon cheesecake”

Greek spinach & feta brick – Brick à la Grecque aux épinards et à la féta

Greece is full of resources when it comes to finger food ! Hence the perfect destination for an « apéro » with some friends : hummus, tzatziki, tarama, pita breads, stuffed vine leaves and… puff appetizers aka stuffed brick sheets e.g. tyropitakia (cheese) or spanakopita (spinach and feta), the yummiest ! Serve this « pie » to share as finger food or as a main with some salad on the side. Continue reading “Greek spinach & feta brick – Brick à la Grecque aux épinards et à la féta”

Blueberry Bundt Cake

Here comes one of the softest cakes I’ve ever made! It’s perfect for breakfast or for teatime, it’s easy as hell and, whatsoever, it’s a pretty little thing thanks to the nice blueberry dots all over it. I should call it Blueberry-lemon cake but the lemon is almost undistinguishable and it sounds too long anyway! The lemon zest adds just a subtle bitter lemon touch perfectly matching the berries’ sweetness. Continue reading “Blueberry Bundt Cake”

Brocoli salad japanese style – Salade de brocoli à la japonaise

When one of my favorite veggies meets one of my favorite cuisines: brocoli made in Japan aka with some yummy avocado and topped with a mouth-watering sesame dressing. You can eat it a it is or serve it with some salmon for instance or even on top of some soba noodles for a more consistent salad! Continue reading “Brocoli salad japanese style – Salade de brocoli à la japonaise”

Chakchouka

Take a trip to Tunisia with this typical mediterranean dish made of some sort of ratatouille topped with baked eggs: easy, earthy, healthy & yummy… what else?! Perfect for a quick dinner fix on a weekday, you’ll just need to have some vegetables on hand (the classic calls for tomatoes and sweet peppers but you can also jungle with zucchini or eggplant) as well as some specific spices – and the spices actually do it all! Continue reading “Chakchouka”

Pink Mamma, Paris

The Italian journey continues for the Big Mamma group with the addition of a new address in the 9th quarter of Paris, Pink Mamma, specializing in the art of BBQ (T bone steak 24€, Large Entrecote 27€…). Of course Pizze, Pasta and the now renowned delicacies are still on the menu as well! Continue reading “Pink Mamma, Paris”

Ravioli & Leek Gratin – Gratin de ravioles et poireaux

Here comes one of the easiest childhood meal to open winter season on a rainy day: my cheesy oven-baked ravioli and leek gratin. For the yummiest result, make sure you use “ravioles du dauphiné” aka cheese stuffed little squares. The dough is extra thin, which is what makes it so meltingly soft. You can enjoy them as they are or put them in a gratin like myself, along with some leek and even more cheese for a mind-blowing diner (no one said anything about light or healthy)! Continue reading “Ravioli & Leek Gratin – Gratin de ravioles et poireaux”

Ceviche

Fresh, healthy and spicy, ceviche has it all. This raw fish specialty from Peru is the perfect summer dish to bring some exotic twist to any meal! Serve in small verrines as a starter or on top of a bed of guacamole like a tartar for a nice main. The original ceviche is just about marinated fish but you can also twist yours by adding a sweet touch such as some mango cubes, which will nicely offset the spiciness of the chili. Continue reading “Ceviche”

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