Celebrating Mother’s day with scones and tea

In these strange times we all had to make-do the best we can. I am truly blessed as my family and friends are safe but I also am immensely saddened for everyone who has lost a loved one. NO matter what is next, I know I can always count on my mother, Nicole. And although we can’t spend Mothersday Sunday together I dedicate this recipe to her.

Read More

Belgian Classics (4): How to make Asperges á la Flamande

White asparagus are the white gold of Belgium. In season from end April to June, I LOVE it! The most traditional way to prepare them is the Flemish style where butter, eggs and parsley are used. You can make many variations of this dish by adding boiled potatoes, grey shrimp or ham. I still prefer them the classic way : asperges á la Flamande. Let me take you through it step-by-step. I repost this from last season as this is what I am cooking today!

Read More

My carrot and spice muffins with cream cheese frosting

Now we all have more time to bake and try new things, I am joining in and bake more. I had a ton of carrots from my veggie bag last and this week and as I miss my once-a-week coffee shop breakfast muffin, I thought why not, let’s have a go. FYI my favourite breakfast muffins are blueberry but they are not yet in season, although you can find them of course all year a round now. I might pick up some frozen ones in next weeks shopping run. ( anyone else loving the once per 10 day shop up, not having to pop in different shops every few days is heaven) ( no I still don’t shop in grocery stores, I admit I tried it once during confinement but it just depressed me )

Read More

My dad and rhubarb jam

My dad, Chef Willy Slawinski,  was always cooking. There was always a pot of stock simmering on the stove and he was always making jam. I don’t remember him actually eating the jam, but I do know my mom loved his rhubarb jam. So I made a batch this week as my friends seem to love it too. It really is just rhubarb and sugar, nothing to it really, but it is made with love and very fond memories. He left this world today 28 years ago (27 April 1992), and although I was just a 17-year old kid, I ve a lot of memories linked to food of course and of him being goofy and doing funny impersonations.

Read More