I love desserts; specifically lovely French patisserie. The éclair is definitely an all-time favourite of mine and has known a revival recently. Éclair means lightening in French as the pastry was made to eat quickly. A traditional éclair is a cylinder shaped sweet pastry with a pate á choux made with eggs and flower, filled with vanilla
Dad cooked not only gastronomy for the restaurant clients but also cooked all the meals for the staff and us, the family. These were fairly simply, traditional dishes and often made with leftovers. For example in the fall when he served duck breast, for 3 months everyday we ate duck legs. In summer we ate
The other day I served vegetable fries cooked in the oven with tasty dips, and it was a hit. I am always searching for new and different snacks to serve with drinks. I guess it is easy to open a bag of crisps and a jar of dip but that is soo not me. I think when
With the sun dragging its feet, delicate herbs are best kept indoors until actual spring weather and warmer temperature are here. Le Creuset embellishes your indoor herb garden with these gorgeous counter top planters in cream and cherry red. I always have fresh herbs around but for easy use, some tips in how to store your harvest.
We have been blessed with some sunny, warmer days lately. Albeit only a few precious sunny moments this Spring, the more I want to get out there and enjoy those sun filled moments. Pulling a PICNIC together last minute can be totally easy and yummy. There are a few ingredients best to avoid using and packing
Say what now? Yep, I am going classic flan, a dessert from my region in Flanders, in memory of my dad who passed away this week 25 years ago. So I hope you don’t mind a moment of nostalgia. He loved sweets, biscuits and desserts, and this was one of his favourites, I never seen him
London is not only a buzzing European metropolis full of cultural heritage and extraordinary shopping but it also is an amazing foodie hot spot. I love exploring markets, food shops, have afternoon tea and sample seasonal produce or some faraway cuisine. I want to do it all, so I have to PLAN. Here are my
Ahh… white asparagus season is upon us; this pure white gold finally sees daylight in April and adorns many of our tables all around the country. You can go for delicious, classic, traditional recipes or try something new. I love a la flamande made with eggs and butter of course but here a few more ways
Brunch does not need to be complicated nor boring. I love eggs, I generally don’t eat breakfast during the week, maybe a quick granola and yogurt. So on the weekends I truly enjoy my eggs but I like a bit of originality so here my 8 coddled egg recipes, super yummy and easy.
Reminiscing my trip last November to Peru, I got inspired to recreate this amazing piece of fresh salmon I had with a quinoa crust. I have since made it several times and served it to friends who loved it. So it is now a household classic chez moi and am sharing it with you. It is
It seems most people eat salads more in the summer but I crave them all year around and although I am NOT a fan of leaves in my salad, Radicchio is one of the few I will tolerate. Yes I HATE to say it but I despise roquette, (arugula), lettuce, iceberg and frisée lettuce (the worst). I
Cooking in milk is one of my favourite ways to keep fish or poultry succulent and moist indeed. To take it one step further in flavour I infused the milk with Jasmine Tea Pearls. Whole milk because of its high fat content, is extremely suitable for infusing; any aromatic will immediately be absorbed. I love using