👩🍳 Food + 🍷 Wine + 🤭 Fun 🤸♀️
Every year, the Twelth Night Bread (known as royaume in Languedoc) makes a grand comeback for Epiphany, offering an opportunity to indulge in this soft, fragrant crown of brioche. This year, it was also my chance to bring out my Phrygian fèves—a nostalgic nod to the Paris Olympics! But why not shake up tradition a …
Twelth’s Night is over and it might have been an opportunity for you to try one of my brioches, either the classic version flavored with orange blossom or the cocoa-pralines version. But the treat isn’t over yet for those who adore orange blossom! Fougasse from Aigues-Mortes is a traditional culinary specialty of the town of …
After my classic Twelth’s Night Bread, here’s a cocoa and praline version. Made with a Thermomix! Ingredients 115 g of milk 20 g of fresh yeast 80 g of sugar 400 g of flour 1 tablespoon of unsweetened cocoa 30 g of orange blossom water 2 eggs 1 teaspoon of salt 70 g of butter …
Today, we rediscover the turnip, this old-time vegetable often relegated to the forgotten corners of gastronomy. Let yourself be charmed by this trompe l’oeil tart, which bears a striking resemblance to a pear amandine tart. Level: Accessible to all 🍴 Preparation Time: 15 min 🕰️ Total Time: 1h 30min ⏳ Servings: For 6 guests seeking …
Hello, food lovers! Today, I’m in my Momix-adventurer mode 🌪️. I’ve mixed two Cookidoo recipes to create this super cool and original tart with leek and camembert. In this recipe, I’ve decided to spotlight two ingredients that, let’s be honest, wouldn’t win a beauty contest: the leek and the camembert. The leek, with its old …
Hello, food lovers! Today, I’m sharing with you a recipe that smells of the southern sun and… garlic! Ah, garlic, that magical ingredient that turns any dish into a masterpiece! Paired with delicious vegetables and fish, this Grand Aïoli Provençal recipe is perfect to delight your taste buds. And I’ve tried it all in the …
Level: Easy as Pie Preparation Time: 15 minutes of culinary magic Total Time: 1 hour 45 minutes of gastronomic adventure Servings: 4 portions of joy Magical Ingredients – 100 g of onion, cut in half (like a heart) – 4 cloves of garlic, to keep the vampires away – 10 g of fresh ginger, for …
For this recipe I was inspired by the Plum & Vanilla Mascarpone Tart by Pierre Hermé found on The Happy Cooking Friends Blog. It consists of a tart crust, a soft Mascarpone, Almond & Vanilla cream, plums and ground sugared almond. I made it in a very cute heart-shaped tart mould found for 2 euroes …
Preserved lemons are incredibly useful for a variety of sweet and savory recipes. However, we often find ourselves without them on hand since they’re not used frequently. I recently tested this method for making my monkfish tajine for New Year’s Eve. Here’s a quick and easy recipe for preserved lemons using the microwave. Ingredients – …
The “Gibassier” is part of the famous thirteen Christmas desserts in Provence. Very often confused with the “pompe à l”huile“, it is harder and its texture quite crusty. It is very easy to make and keeps several days. No waste guaranteed! All you need is a lot of excellent quality olive oil! To prepare THE …
For those who have never heard of “tielle”, it is a food specialty from Sète, a small town by the mediterranean coast in the Languedoc. The stoy goes that this recipe was imported by Italian immigrants from the Cianni family more than 50 years ago. It is a delicious octopus pie. You will need to find …
The “macaronade” is a traditional dish from Sète made from macaroni and meat. A local restaurant, la guinguette chez Fady, created a seafood version which is by far my favourite mediterranean dish. It gathers all the main food specialties from Sète: stuffed squid and mussels and cuttlefish in rouille sauce (aïoli & saffron based sauce). …