First of all, this recipe is soo easy, I am kicking myself why I have not making these more often. On top of that, if you have some dough in your freezer at all times, you are ready for any summer apero time. What counts the most is yummy-ness of course… well, this cracker has got plenty of that. So here are my herbs and Parmesan shortbread crackers, you will fall in love with!
Wait what … it is already June! Gosh time does fly. I am ready for the summer seasonal vegetables and fruits coming our way. How about you? Lovely tomatoes, courgettes, peaches and figs. YUMMMMM. With the weather warming up and long days till almost 10 pm we are entering the official grilling season. The aromas
<Paid sponsorship with BIO Planet> I have to admit I am a bit hooked on U-Tube blogger videos of “what I eat in a day” so when BIO planet asked me to make one ( in French) I downloaded an app and got to work. I share my recipes in this blog post.
I seem not to be able to resist having apples in the house, regardless if they are in season, which is soo much against my food philosophy . But I like making my own apple sauce and apple cake. Today I added a little rum and rose petals to the frosting and I was pretty
Today, 19 May 2018, Prins Harry and Meghan Markle are tying the knot. What better excuse than to have myself a little Royal Wedding Tea Party at home, for myself. The festivities are covered on TV local time from 11H so it is a breakfast / lunch tea time on my couch with my tiara,
Who does not like a little tempura shrimp? It’s crunchy and easy, if you got the right batter that is. I share my fail proof recipe, have a try.
Sometimes you just want a fresh salad for lunch or dinner but you lack the time to make it complex. I got a few tips for you to get your salad ready under 15 minutes. I also give you a fresh salad recipe with spring ingredients such as strawberries, radishes and asparagus.
Bavarois is a fruit and cream mousse set with gelatin. This post I dedicate to my late MC-Hammer-dancing dad who passed away 26 years ago this week. He was a 2 Michelin star Chef, the 1st Belgian chef to break with traditional French cuisine and share his own style of cooking and bring new flavours
Brabant, a province in The Netherlands near the Belgian border, is awarded region of gastronomy of 2018, naturally I had to check that out. I discovered the cities Eindhoven, Tilburg and ‘s Hertogenbosch and have some good foodie hotspots to share with you. Vincent Van Gogh was from this area and had a distinct love
That pure white gold asparagus is such a delight here in Western Europe. I have vivid memories of eating them as a child: traditional with eggs and lots of butter. I LOVE cooking them but prefer to keep it simple and delish! What I adore about eating seasonal is that you look forward to eating
I don’t bake often but I do like trying new things, this braided loaf is just sooo yummy! it is perfect for brunch dipped in some extra virgin quality olive oil. Homemade pesto is just soo delish and fresh but I had not used it in bread before.
Mimosas are served at brunches the world over. This cocktail is one part champagne or sparkling wine and one part chilled orange juice. In Paris around 1925 at the Ritz Hotel this invention saw daylight and named Mimosa like the lovely yellow mimosa flowers. London calls it a Buck’s Fizz and is made with twice