extras recipes

salted seaweed butter
salted seaweed butter

3 THINGS … The 1st : I LOVE RAW OYSTERS, but with nothing (no lemon, no vinegar, no shallots, just the oyster liquid/liquor …) and accompanied with bread and salted butter. So there was obviously no point in publishing a recipe of OYSTERS with NOTHING, even though I would have liked to and would have laughed alot ! The...

19.03.2016
smoky roasted tomato sauce
smoky roasted tomato sauce

Nope, no BASIL in this sauce … what’s the big deal with basil anyways, it’s great in pesto, in salads and other dishes that have bright, summery, fresh flavours and that require little or no cooking and we use it so much anyways (see green tomato sauce recipe here, where I use basil), but I think that for this very thick...

11.10.2015
rolled brik cones for ice cream
rolled brik cones for ice cream

Like with every series, a new character arrives to stir up some trouble and add some excitement ! The cone ! Just an extra touch to enjoy your ice cream in a hand-held way and quite easy to make. Brik pastry sheets, used in North African countries for preparing dishes is similar to filo pastry sheets but much thicker and sturdier and easier to...

13.08.2015
dried fruit & nuts cocoa buns
dried fruit & nuts cocoa buns

These buns are neither cakes nor pastries and not to be confused with a dessert ! These breads are more like traditional bread in which there is cocoa powder, dried fruit and nuts and pieces of chocolate. To be enjoyed during breakfast with butter and honey or jam or simply as a snack. I used a dutch oven or hot pot (with lid) to bake them and a...

18.06.2015
chicken livers terrine
chicken livers terrine

Now why would one even bother making one's own homemade chicken livers terrine (which is a denser/chunkier version of a pâté) when one could just as easily buy just about any type of terrine for a just few euros ? (I used "just" 3 times here)… Because terrines can be like some processed meats, mysterious in...

14.03.2015
ultra-quick & easy food-processor puff pastry dough
ultra-quick & easy food-processor puff pastry dough

2016 will be the YEAR for “TIPS & TRICKS” . . . not necessarily mine, but just stuff I’ve learned over the years (accompanied by many mistakes) ! Let’s begin with puff-pastry dough, there’s the authentic way of making it, where you have to flatten the butter and sandwich it inside...

04.01.2016
pita flatbread
pita flatbread

I’m doing (or preparing to do) a lot of experimenting with pizza dough ingredients ! Unfortunately, I haven’t quite decided how many, maybe 6, or 18 or 36 experiments ! In the meantime, just a little experiment with pita flatbread dough. I’ve decided to create my own flour mix using regular all-purpose flour with the addition of...

23.08.2015
walnut and parsley pesto
walnut and parsley pesto

In summer, we have more free time to prepare things so we don’t have to prepare them later when it’s too hot and sunny and it’s also a good time to time to take care of things that we didn’t have time to do before, like cracking all those walnuts that we have leftover from last winter. Obviously, the basil will be growing...

12.07.2015
crusty dutch oven 5 cereals and 5 seeds bread
crusty dutch oven 5 cereals and 5 seeds bread

Bread is not hard to do ! Especially with a covered casserole or & dutch oven ! The concern is that the crust is often less crispy than bread from a bakery… the solution is the dutch oven and some water vapor. My recipe is relatively simple and quick to make, you just have to be patient with the time needed for the dough to rise,...

13.05.2015
apple jelly & apple butter
apple jelly & apple butter

Food provides nourishment. Preparing food provides comfort and occupies our thoughts. Sharing food leads to social interactions and bonding. The recent tragic events in Paris on November 13, 2015 pushed me to cook and bake and prepare more recipes than usual this weekend … Here is a 2-in-1 apple recipe. Using 2 kg of cooked apples (with 2...

15.11.2015
green tomato & tomato leaf : purée, sauce and paste
green tomato & tomato leaf : purée, sauce and paste

Did you say tomato leaves ? YES ! Green tomatoes ? Why not ! Of course there are many other tomatoes that are more appropriate for purée, sauce & paste, but I couldn’t resist the vibrant green colour. The taste of the green tomatoes, whether as a purée, sauce or paste is quite different from red tomatoes, it’s...

20.08.2015
potato focaccia
potato focaccia

Anytime is a great time to enjoy different types of flatter breads such as french fougasse or italian foccacia or greek lagana and others too. But summertime seems like a great opportunity to experiment with and to taste the many variations which can be served with marinated and/or pickled vegetables, cheeses, cured meats, etc.. I had previously...

08.07.2015
red quail eggs for easter
red quail eggs for easter

One regular chicken egg is equal to five little quail eggs ! This year for Orthodox Easter, I wanted to dye eggs red again, but not just any eggs but little speckled quail eggs. Why ? Two reasons ! To use them as garnish on my mini-tsoureki breads and second reason, to eat less eggs than I usually do around this time of year. The envelope of red...

09.04.2015