La tarte flambée

La tarte flambée, or flamme-küche, is a speciality from Alsace. Imagine the thinnest pizza base covered with crème fraîche, lardons, onions, and if gratinée, rapé. In the oven, and oplà, piping hot under your nose! I’m not entirely sure it’s pizza base, because you do not sense any yeast and there no proofing involved, but every

Greek cake with spinach and feta

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,

Hummus

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

Pissaladière

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

Verrines with Puy Lentils

As a quick appertizer or a fancy side dish, this verrines are simple and very effective. Why Puy lentils? This are the lentils I have always at home, as they come near-by my in lwas, and the father of a dear friend is a major grower. They are quick to cook and they don’t need

Le déjeuner sur l’herbe

Traveling around France in low season, sometimes mean you won’t find a restaurant open, especially if you travel off the beaten track. But is there another way to travel? 😉 Lost in the countryside, far from any “big” town, the only thing open is the local épicerie, what do you do? Well, you simply enter

Pasta with leek, endive and bacon

A few months ago I opened another food blog, in Italian, and I published the recipe that it’s at the base of this pasta. While I was cooking it I though it could have done a perfect side dish, *and* a perfect pasta dish 🙂 For 2 people 200 g high quality pasta, short kind

Dates chutney

I had many different kinds of dates around the house! Let’s state something: I do not like dates! they are too sweet, too soggy… So dates are something that only my husband eats. And as he doesn’t eat kilos of them, well, we have many around. The best way I found to get rid of

Sunday platter

The concept of brunch is not part of the Italian culture: it is imported from the Anglo-Saxon countries.In Italy we are more attached to sweet, light breakfast, and we have difficulties to have coffee as a beverage that will last for the whole lunch… But once in a while brunch is actually a very enjoyable