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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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 However, the first shiny days of spring we enjoyed during the week have now been replaced by a grey-rainy morning.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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Zucchini, Bell Pepper & Parmesan Crumble

IMG_7268IMG_7257IMG_7267This week-end, we took the bicycles out and went for a short ride in the village. The warmth of the sun on my skin, it felt so good and I could have just stayed there, lying down on the terrasse all day, “sunbathing”.  After rainy and snowy days, we finally had the first signs of Spring: beautiful & clear blue sky, temperature rising up, birds singing, and of course : first barbecue with the family ! Last minute invitation, we all brought something to my parents and gathered around a nice meal and french wine. I looked quickly in the fridge and volunteered for the starter , I wanted something colourful, something that reminds me of summer … Continue reading

Curry Onion Tart with Walnut and Parmesan Crust

IMG_7185IMG_7183Onion Curry tart … it reminds me from my old days when I was a student in the south of France. It was one of my favorite easy dish I was baking when I was inviting my friends over for Dinner. When I saw this recipe from the Delicious magazine (Feb 2015 edition), I couldn’t resist, I had to try this “more elaborated” version and of course added my touch with the curry 🙂 . Some would say that it is too long to prepare, but actually, it is the perfect starter you can match with a green salad when you have guests, because you can do most of the work the day before. Also, you can imagine I did NOT tell my daughters what kind of tart it was before serving them. It is only after they finished their plate (and asked for 2 more slices …) that  I revealed the main ingredients … They had guessed by then and “admitted” it was really good: Mission accomplished !

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Dried Tomatoes, Olives and Mozzarella Muffin

IMG_6220IMG_6219If you know me or following my blog, you may have already noticed that it is not the first time I try salty muffins. I like them as they are easy to make and you can try out so many flavours. Those ones are vegetarian, “Italian style” with dried tomatoes, green olives and mozzarella (You can also add a tsp of hot spices if you like). They are really good, still warm, just out of the oven. As the batter has to chill at least an hour in the fridge, you can prepare them in advance and add them in the oven just before serving ! Easy 🙂

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Cheese Soufflé / Soufflé au Comte

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Last time I tried my first soufflé, I was in my 20s and I remember I loved it. So why not try it again … many years later 🙂
The word soufflé comes from the french verb: souffler which means “to blow up” or more loosely “puff up”. And for me, the soufflé is a very french dish/starter that we don’t see that often on the menu of French restaurant nowadays due to soufflés’ tendency to collapse quickly upon removal from the oven. So here I was, warning everyone that once I will call for Dinner time, they all better be at the table because the soufflé does not wait … By the way, you can do soufflé with almost anything: salmon soufflé, roquefort soufflé, chocolate soufflé, strawberry soufflé … etc  Continue reading

Eggplant caviar / Caviar d’aubergine

IMG_6093IMG_6091Eggplants, one of my favourite vegetable. I got this recipe from my friend and haven’t done it since long time (it is not the most “diet” dish .. but hey ! It’s cold and rainy outside, so let’s forget about diet for a day and enjoy a nice aperitif with a glass of red wine ! ) I usually like to spread the caviar on nut or fig bread, but I didn’t have any of those at home, so regular french baguette will do.

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