Roasted tomatoes

On the Spotlight, Simply Italian, , , , ,

Inspired by Jamie Oliver and Amanda Soule, with the last tomatoes I’ll find at the local market, what a better way to use them if not simply roasted in the oven? You can have them as a side dish, or blend them and use it as a sauce or for the pizza. Ingredients 1 kg

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La rentrée: back to post

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The move and the new life took a considerable part of my time. And I’m not yet completely adjusted to the new situation. But, hey, I live in France! That’s the best part of it! Baguette at every corner, usually accompanied by eclair or other bakery goods! Fromage blanc (a sort of very rich greek yogurt, velvety

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Redcurrant and peach muffins

Dessert, cakes and sweet stuff, On the Spotlight, ,

Or better, home grown redcurrant and local peaches! When we moved in this house, one of the main plus was the garden. Coming from a 80square meter appartement in a big city, we need a real change. And so we choose a little village and a big house with a garden. And with the garden

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Vive la France!

On the Spotlight, Other

Our life is changing. We are in the middle of our big great move to France! We are going to live in a 1.000 souls village in South Alsace, near the Swiss border. We always dreamed to go back to live in France, expecially now that we have 2 small children. So here we are,

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Greek cake with spinach and feta

Main Course, On the Spotlight, Starters, , , , , , , , , , ,

I love Greece and every year, when summer comes, I think about it and how much I would love to go back! So I try to sunken myself in Greek recipes! This combination, feta cheese and spinach, just scream Greece, and the fillo pastry, with its crunchiness is perfect! Ingredients 1 pack frozen fillo pastry,

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Hummus

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A simple, yet satisfing and quick arab metze. It’s always worth a try! Ingredients 400g cooked chickpeas (canned chickpeas are ok, as long as you rinse them before use) 1 garlic clove (more if you dare!) 2 tablespoons tahina (or tahini, a sesame seeds cream, widespread throughout the Middle East and North Africa) Juice of

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10 steps to (better) cooking: be brave, be confident

10 steps to better cooking, On the Spotlight,

Once a chef throw in front of me a whole salmon fillet and said: “And now thinly slice it”! Form the panic in my eyes he understood I’ve never had done such a thing. He gave me a good knife and said: “Be confident, the most you can do is making one or two slices

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Pissaladière

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A French classic nonetheless: found all around Côte Azur, is a quick and tasty snack, either good for goûter or as a starter. This is my cheat version: the original one calls for bread dough as a base, little Provençal black olives and fresh anchovies. This is slightly different, but it won’t loose in taste

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Orecchiette alle cime di rapa

On the Spotlight, Simply Italian, , , , , ,

An Italian Classic, from the South of Italy, and more precisely from Puglia, the heel of the peninsula. And as most of the traditional Italian dishes is simple, satisfying and tasty 🙂 In the list of ingredients, in parenthesis, you can find not so traditional substitutes, as I’m afraid most of the ingredients are difficult

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10 steps to (better) cooking: How to read and execute a recipe

10 steps to better cooking, On the Spotlight,

After choosing a recipe, from the internet or from a book or a magazine, you need to do it, to cook the dish. And here it comes the trickiest part! The rules: Read it, from the ingredients list to the last step. Then read it again. And then one more time. Prep everything! Take out

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