all the recipes

'foolproof' thin-crust pizza dough : part 1 (of 4) of the ‘pizza series’
'foolproof' thin-crust pizza dough : part 1 (of 4) of the ‘pizza series’

YUP, I THINK WE ALL NEED TO HAVE A LONG & INTELLIGENT TALK in order to understand and to demystify "foolproof" thin crust pizza dough ingredients and techniques  (once and for all) … pffffffff ! Some equations and calculations will also be necessary … but WHY ? Because when you use only 6 BASIC...

22.04.2017
greek almond macaroons – amygdalota
greek almond macaroons – amygdalota

BLANCHED ALMONDS - GROUND ALMONDS - ALMOND POWDER - FLAKED or SLIVERED ALMONDS . . . ? You can do this all yourself you know, starting off with plain regular almonds but anyways,  it’s just a thought ! I’ve never made these before, but these babies are one of my favorite greek pastry and bakery items....

07.04.2017
24-hour slow-rise bread : less than 15 minutes to make + lots of loving patience + the instructions video
24-hour slow-rise bread : less than 15 minutes to make + lots of loving patience + the instructions video

«BREAD is LOVE» & «LOVE takes TIME» . . . remember this !* *(especially if you decide to watch my 15-minute step-by-step video, but you can speed up to 10X to 1½ minutes, if you must, pffffffffffffff) ... REAL-TIME REQUIREMENTS : 2 minutes to weigh and measure the ingredients 2 minutes to...

23.03.2017
dark caramel-glazed apple & walnut cakes
dark caramel-glazed apple & walnut cakes

"A cube of glistening darkness . . . topped by a golden square of pale caramel & crowned with a walnut kernel . . ." yeah … whatever ! I made these little numbers by modifying and transforming my chococolate-covered clementine almond cakes recipe (see recipe here) by using home-ground walnut powder,...

11.03.2017
sautéed & simmered vegetables - so much more than just a side dish
sautéed & simmered vegetables - so much more than just a side dish

“This is like when someone tells you how to make fries : you obviously know (or think you know) how to but there may be a better ‘trick’ or ‘way of doing it' out there . . .” Angel makes these slowly-sautéed vegetables often (okay it's kind of in-between sauteed and simmered actually) and...

24.02.2017
a weird & all-pink spring cake (with defrosted field berries)
a weird & all-pink spring cake (with defrosted field berries)

“ I TOLD YOU SO ! ” . . . but who listens to me ? About 6 months ago, if you remember well, I told you all to freeze some berries (strawberries, raspberries, blackberries, blueberries, currants, etc.) because summer is still far away but spring is here with its share of holidays and preparations. Okay, don’t worry, this...

13.04.2017
bacon & egg & cheese filo pie
bacon & egg & cheese filo pie

“FILO” isn’t just for making GREEK STUFF you know (or Turkish or Armenian or Lebanese stuff for that matter) ! And I think it was also time that I publish some very quick & easy recipes after all my complicated and/or time-consuming recipes, that may scare some of you or perhaps just make you roll your eyes back at me,...

31.03.2017
how to transform 'cheap booze' into something «special»
how to transform 'cheap booze' into something «special»

*hi ! ... begin by watching the 30 second video-clip (after the 7 photos) and then i'll expalin everything ... :) I go to this rather fancy and British up-scale supermarket for certain cooking ingredients every 2-3 weeks, to get stuff I can’t find in the Parisian supermarkets (cottage cheese, cheddar, stilton, etc.). I noticed that...

18.03.2017
mixed vegetables and cheeses ravioli & easy homemade pasta dough
mixed vegetables and cheeses ravioli & easy homemade pasta dough

Get yourself a KITCHEN SCALE (digital and precise if possible please) ! A PASTA-MAKING MACHINE would also be lovely, but I must admit that I broke my cheap model after using it twice and finally ended up using a ROLLING-PIN and  ELBOW GREASE (everything is possible, especially ‘old school’ methods) … Making RAVIOLI...

04.03.2017
big & easy ‘potée’ stew (for 8) with mini vegetables
big & easy ‘potée’ stew (for 8) with mini vegetables

A 'POTEE' is a huge french-style winter brothy stew usually made with a whole green cabbage, potatoes, carrots, turnips, some onions and various pork meats and many variations of this dish exist throughout France. It’s also usually a quite large dish because a cabbage is a big thing and you have to slice it up into at least 8...

17.02.2017