all the recipes

brunch-bites for robot-kids
brunch-bites for robot-kids

"The robot-kids are coming over and bringing along their non-robotic parental units. They're good kids, they don't say much or even look up much. They're watching their mobile phone screens and staying connected and texting and/or updating their statuses". . . I could just send them a text message to get their attention...

02.04.2015
almost steak-tartare burger
almost steak-tartare burger

Feeling weak ? Feeling hungry ? Feeling carnivorous ? Raw meat… mixed in with more raw stuff, this is the original "steak tartare" in France. Raw, fresh quality ground beef (sometimes hand-cut) served with a selection of condiments and an egg yolk that you mix in yourself (or sometimes pre-mixed) alongside a simple green salad and...

30.03.2015
spanakopita
spanakopita

I really thought I could stay away from my traditional Greek recipes but the spinach and leeks and green onions and dill caught my eye at the outdoor market today… I was helpless. The pack of rolled filo dough waiting for me in the fridge didn't help much either. The filling is simple enough to prepare and can easily be varied. I appreciate the...

25.03.2015
bacalhau salted cod with vegetables
bacalhau salted cod with vegetables

I keep forgetting how much I appreciate salty-fishy flavours. Fish eggs, tarama dip, anchovies, sardines and now "bacalhau". A portuguese staple (or so it seems), I was fortunate enough to discover this dish having dinner 2 summers ago with my gorgeous cousin Angie and her portuguese husband Gil and my niece Kayla. In their version, they had...

20.03.2015
green olive savoury cakes
green olive savoury cakes

If you could have only one thing handy when friends pop over for a drink or two, I think this may be it, in replacement of the usual yet appreciated medley of bread, cheese, dried sausage and olives or pickled vegetables… it’s bready, salty, herby, with olives and cheese (I avoided adding some cured ham or sausage but feel free to add...

19.03.2015
salty potato balls
salty potato balls

These salty potato balls are more a method or just a fancy trick so stop giggling ! Anyways, these potato balls are round, salty, airy, crispy, resembling a small hummingbird's nest or a miniature ball of string. Everyone has a tea strainer (or two) lying around so here's a new way to use it. I used regular potatoes, you can perhaps try it...

01.04.2015
rolled baklava fingers
rolled baklava fingers

"Baklava" is right up there with moussaka and spanakopita for things we love to eat and rarely make (or at least not often enough). The preparation of the baklava filling, the layering of the fragile filo dough, the buttering and the assembly could hinder anyone's good intentions as well as their wavering appetites. A big thanks...

28.03.2015
apple custard tart'wich
apple custard tart'wich

The wintery months are all about potatoes, cabbages and apples. I'm always amazed (having spent half of my life in North America and the other half here in Europe) how people here in France are acutely aware of the different varieties of fruits and vegetables and herbs and of "what's in season" and acquire their fruits and...

21.03.2015
root crisps
root crisps

Chips are good… chips are very very good ! When I used to buy chips, I’d buy 7-10 bags at a time, they were large bags, one per day. I stopped buying chips, not the healthiest of snacks, but anyways I’m not a nutritionist, i just cook/bake/fry stuff. I do miss them. But once in a while, when they’re homemade, they become...

20.03.2015
flammekueche bread bites
flammekueche bread bites

Flammekueche (pronounced fla-mu-kush) is an Alsatian (eastern region of France bordering Germany, and part of Germany in the past, so kind of in-between) specialty of a bacon, onion and sour cream topping over a flat bread base, baked in a wood-burning oven. Strata is a clever mix of ingredients (and/or leftovers) laid over a base of day-old bread...

18.03.2015
baby lettuce salad spears
baby lettuce salad spears

SALAD for COCKTAIL HOUR - no forks required PLEASE ! Smarten'up and stop grinning… I know it's not really a recipe ! But it's fresh it's crisp, it's wholesome. Not a whole serving of salad, no salad bowl needed nor a fork to eat it with. Just salad spears, lightly coated with some slightly sweet, slightly tart, light...

31.03.2015
creamy and greeny leftover veggies soup
creamy and greeny leftover veggies soup

Time is not always on our side. One more day until the next outdoor market in my neighborhood here in Paris (which is, by the way, chilly this week) and I still have loads of greens and vegetable leftovers and yes they are taking up a lot of space in the refrigerator… half a cabbage, lots of celery, green onions, parsley, dill, a few...

27.03.2015
roquefort and walnut puffed strips
roquefort and walnut puffed strips

There’s a legend about roquefort (that bluish-green specked cheese from southern France) and its accidental invention. I have a thing for legends, folktales, fairytales and myths (and a collection of hundreds of books about these from around the world) so I want to believe it. A young shepherd, whose eye was caught by a fair damsel, left...

21.03.2015
keftedes and pita sliders
keftedes and pita sliders

"Keftedes" is the mediterranean version of a meatball and quite often (when larger) the meaty part of a juicy home-made hamburger . . .  A comfort-food as well as a simple and easy dish whether prepared as a bite-sized appetizer or as part of a main dish, served up with fries and a tzatziki sauce (yogourt, cucumber and garlic...

20.03.2015
crispy seed crackers
crispy seed crackers

There seems to be something magical (yet crazy) about making your own versions of simpler things we usually can buy at the store such as chips, bread sticks and/or crackers but how about crispy seed crackers. What more can I say ? They’re seedy, they’re crispy, they’re wholesome, they’re great on their own, they go...

17.03.2015