Galette des Rois – Epiphany King Cake

Dear friends & followers, I haven’t been very good & didn’t post recipes lately but I missed you and I am now back in business ! What is this Frenck King Cake tradition?
This « Galette des Rois » is traditionally shared at Epiphany, on January 6th but you can find them in every bakery in France pretty much during the whole month of January … It celebrates the arrival of the Three Wise Men, Melchior, Caspar & Balthazar coming to welcome and see Baby Jesus. But like many Christian festivals, January 6th corresponds to what was orginally a pagan festival, celebrated by the Romans for the winter solstice and where a Kink or Queen was chosen for one day, by hiding a white or black bean in the cake. It is nowadays a famous cake composed of a puff pastry filled with frangipane (a cream made out of butter, sugar, eggs and sweet almond powder) and where we hid inside a small porcelain figure called the « fève”. My daughters & son love this day as the tradition would say that the youngest kids go under the table when it is time to serve the cake, and they will be the one designated which slice goes to who :a very easy & practical way for the adults to make sure the kid gets the “fève” and is crowned King or Queen 🙂 If you are only between grownups,  the person who gets the slice of cake with the porcelain figure can choose his Queen (or King), and may have some obligations such as singing a song or cooking for everyone … This is a very easy recipe that you can do with your kids and nevertheless DELICIOUS ! Continue reading


Marie-Pierre’s Apricot Cake – THE Perfect Cake for Juicy Fruits !

IMG_8424IMG_8416IMG_8423This cake has its little story … Marie-Pierre is the sweetest & most caring person I have ever met. We both have the same passion for baking (and for ice cream… ) & never missed an opportunity to share recipes. Working for the same company, we were sitting close one to another for a few years, and it must have been mid summer when she brought this delicious cake to work, made with the best Apricots of the Valais Region in Switzerland. She kindly shared her recipe with me and since then, I bake it on a regular basis, with fresh apricots or with cherries, frozen berries … any juicy fruits I have  ! Thank you Marie-Pierre for your kindness always and see you soon for a coffee … and ice cream !IMG_8413

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Fresh & Healthy Taboulé / Tabbouleh


I know this recipe since I was a child, my mom used to do it all the time in summer, for a BBQ, a picnic by the lake or a big family reunion … and it was always a huge success. Maybe I am not the most objective person, but this is the best Tabbouleh recipe I have ever tried ! Thank you Mom ! Marinated in lemon juice, olive oil and fresh mint, it is so refreshing and healthy, and you can serve it as an appetiser in mini verrines, as a starter or as a side dish with delicious BBQ ribs … yummy ! I love it and can never have enough of it ! This one is a vegetarian version but you can also decide to add some chicken, or any cold meat you have left over.

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Liebster Award

Liebster3Thank you to The A-Philosopher’s Chair  who has nominated me for the Liebster Award! What an honor. It took me some time to answer but on the other hand,  it didn’t take me long to choose other nominees 🙂 When I started my blog in November last year, I didn’t know what to expect but now, I enjoy sharing with others, discovering such an amazing community and amazing people. So now, my turn to nominate a few great bloggers 

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Quick & Easy Green Asparagus wrapped in Smoked Salmon

Dear friends, I am back ! … and I missed you !  I have been away for a few weeks, not able to  share any recipes with you, I think I was in “blog withdrawal” … So I decided that this week-end will be a cooking week-end (easy decision when I saw the weather forecast: rain, rain and more rain !). We celebrated the 11th birthday of my eldest daughter and tradition is to have family around, eat (& drink) all Sunday ! I spent my Saturday grocery shopping for my ingredients, table decoration, and of course making the birthday cake (picture & recipe to come …) , preparing as much as I can for the next day. As we are in the middle of asparagus season, I knew it will be part of my starter : Green Asparagus wrapped in Organic Smoked Salmon, with a warm Verrine of Lentils, Green Peas and small Spring Onions. You can cook almost everything the day before and reserve it in the fridge until you serve (a few minutes in the microwave for the terrine and … Voila !) IMG_8003 Continue reading

Lemon Cake with Poppy Seeds





After the heavy/chocolate Easter week-end, I felt the need for a light & fresh lemon cake. I actually adapted my Orange Fondant recipe, swapped the oranges with organic lemons, adding some poppy seeds too 🙂 I made lemon syrup to pour on the cake, and added home-made candied lemon on top: MEGA citrus cake ! Moist in the inside, and with the crunch of the candied lemon and the fun of the poppy seeds ! This is definitely a winner and goes on my Top 10 list ! 🙂  Continue reading

French “Broyé du Poitou” Shortbread with Almonds

IMG_7425 copyIMG_7429IMG_7427IMG_7431The Broyé du Poitou is a large, flat shortbread biscuit from the Poitou-Charentes region of France and made from sugar, flour, butter and eggs as main ingredients. It was originally made to feed farm workers in the fields and was shared by simply breaking it into pieces with a sharp tap in the center of the biscuit .. Rustic right ?!! Then, everyone could choose his piece, large or small .. There is many controversy on the original recipe, with or without eggs, baking powder ? … well, I have my own recipe with some vanilla, almonds .. and rum ! (no wonder everyone loves it 🙂). You can decide to do it the original way by making a big galette to be broken into pieces or you can cut it in squares with a knifes, doing equal-sized individual biscuits. IMG_7422 Continue reading

Chunky Peanut Butter Cookies

IMG_7322IMG_7326IMG_7323When it comes to peanut butter, you usually fall into 2 categories: the lover or the hater. I have the two categories at home. On my side, I like it but I am not 100% crazy about it ( I am more a Nutella lover that is for sure !). Upon repeated requests from the Lover category at home, I decided to have a go at it and it turned out pretty well … As I wasn’t used to bake with Peanut Butter, I decided to try a recipe from a Peanut Butter Fan : Sally ! She has amazing recipes in her book : Sally’s Baking Addiction Cookbook. I liked the idea to have Butter Roasted Peanut Crunch in the cookies and have adapted the recipe a bitContinue reading

Yogurt Crust Apple Pie with Raspberry Jam

IMG_7312IMG_7311IMG_7309I don’t think I am mistaken if I say we all have used once a “ready-made” pie crust: because we are in a rush, or suddenly, your lovely daughter tells you at 10pm that she has to bring a pie at school for the next morning and you are running out of flour … well, those pre made crust are super practical I must admit, but flavor  has nothing to do with the original homemade crust that you make from scratch. And after all, the homemade pie crust doesn’t take that long to do, only 30min to chill and you can also make it in advance, freeze it .. so no more excuses for “ready made” pie crust ! And once you will try this Yogurt Pie Crust, you will agree with me 🙂 Thank you Margherita for this DELICIOUS recipe I found on her great blog La Petite Casserole”. I didn’t make the jam myself as it is not yet the raspberry season. You can replace it by any jam you like: cranberry, red currant, quince …

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Baked Broccoli & Parmesan Egg Gratin with Homemade Garlic Bread


It is finally the week end. However, the first shiny days of spring we enjoyed during the week have now been replaced by a grey-rainy morning.  I had my cappuccino and kids a late breakfast so I decided to go for a light quick & easy lunch, browsing what I have in the fridge: Broccoli, Eggs and Parmesan … and a few slices of bread of course 🙂 I noticed this recipe in the “Delicious” magazine (March 2014 issue) since some time and always thought it will be perfect for a brunch or whenever I don’t feel like having a heavy lunch. You can replace this vegetarian version by also adding some bacon.IMG_7297IMG_7298

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