In Belgium as in France, I choose the fish according to the fishermen’s catch of the day. Cod fish, sea bass, or sea bream are equally good for this recipe.

Limonana, also called Lemon & Mint Lemonade in the Middle-East, is very popular in Egypt, Israel, Lebanon and Jordan. There are so many versions! It is sipped during lunch, at bars on the beach, and grabbed on the go on a hot day. I’m sharing …

Teresa, who is a pharmacist as well as a nutritionist, has a fascinating and wonderful personality. She is the generous-type and I do thank her for sharing this recipe with us. I love the way she cooks: it is simple, tasty and always healthy. Teresa …

This is definitely this summer’s Bestseller at home. Thank you Cécile for this great idea!

The type of peaches I like to use here are called vine peaches. They are flat rather than round, are sweet and tasty, and their flesh is delicate and white. They are not as available as the other type as they are quickly perishable. You …

Choose firm and crunchy fuyu persimmons for this recipe as their pulp will not be too juicy. This variety is crunch, sweet, and best for salads.Thank you, Hélène, for sharing this delicious starter. Hélène’s French recipe website is now running under the name “Minute Papillotte”. …

This is a genuine healthy soup: made with leeks, garlic, and onions for the pre-biotics (high in fibers), and with kale known to be high in nutrients and anti-oxydants (carotenoids, flavonoids, glucosinolates, calcium, magnesium, potassium and vitamin C, K …) I love it and I …

The key to perfect kale chips? A slow and low bake. Why does kale get so much credit? It’s remarkably high in fibre and iron. It is packed with anti-inflammatory and anti-oxidant properties. It’s also a great source of calcium and high in vitamins K …

When your blueberries are stored in the refrigerator, this delicious smoothie can be prepared and served in 5 minutes-time.

Traditionally served with venison, meat, or grilled fish, this chutney is also excellent with shrimp, lamb, or chicken curries.

This recipe is terrific and is made in no time! Many thanks to my friend Benedicte, a great cook, and who had me discover this dish served with braised endives. It was amazing!

Another good recipe from Sylvie. I highly recommend Sylvie’s Coronation Chicken recipe too!

Here are some useful tips to make your soft-boiled eggs: -Eggs should be extra fresh; here is how you check on their freshness: dip the eggs in cold water. The perfect egg for the soft-boiled recipe is the one that remains at the bottom of …

A light and high in vitamins starter to prepare at the last minute. You will need a blender.

Simple to make, this delicious and easy to make recipe is one of my teenage years-favorites … thanks, Chantal, for this and for your appetizers I shared on my site too!

This colorful selection of appetizers is a real treat for us all. They are easy to make and so tempting that no one will resist!

The most difficult part in this recipe is to have a ripe avocado …then, it’s only a matter of putting your talent at work and enjoy the Guacamole!

Making a perfect and creamy vanilla milkshake homemade is easy!

Fondue de poireaux is a common side-dish in France. Due to the delicate taste of leeks, it goes well with a wide variety of main dishes. Placing your fish fillet or your scallops on a bed of leek fondue is simply sublime! It takes no time to prepare, …

Steamed cod is a sure value as it is always delicious. For this recipe, I used a steam oven, but you also may cook in a bamboo steamer or wrapped in wax paper in your oven. 

Preparing this delicious dish couldn’t be easier. Thank you Mapie for this recipe. Harissa comes from North Africa. It is made of chillies and a mix of various spices including cumin and caraway. The difference in chilli strength between one harissa and another can be …

This dressing is ideal when served with fish and potatoes and it is incredibly easy to make. You will need a food processor.

When I discovered this cute, tempting salad at my favorite vegetable market, I had to go on the internet to look for a recipe. And I found Magali the founder of Quatre Saisons au Jardin website who authorized the publication of her recipe on my …

A classic in French cuisine, so simple to make … you can’t miss it! Use French and high-quality duck breasts.

It’s a very famous English recipe. This trio of strawberries, cream and meringues is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped.

The famous grog: we all know this ancient lemon and honey recipe from our grandmothers. With or without rum, cloves, cinnamon or not and served nice and hot; it smells winter alright and soothes our sore throats. I discovered this recipe in the great ELLE …

The fruits that remind us Spring is coming and that are easily available until the summer months.

This healthy fresh fruit dessert has a high-vitamin content. Prepare it just before serving.

Serve as a dip with vegetable sticks. On a slice of bread or blinis canapé it is perfect too!

This family recipe is easy to make and simply delicious. Known to be highly iodized and fleshy, these shellfish are rich in protein, calcium and iron; to benefit from all the richness, they should be cooked just before eaten. Mussels from the French Atlantic or …

Suzanne’s chives, raisins and pomegranate goat cheese truffles is an original and easy recipe that can be prepared ahead of time.

Champagne and shallots are the prime ingredients used in this recipe to flavour this butter sauce. White wine is also often used in this classic French cuisine recipe too … Don’t hesitate to try it!

Christine likes it with more ginger, but Caroline and I found the ginger quantity used sufficient. It will be up to you to adapt to your taste. Ginger root is a fabulous antioxidant. When raw it is a great source of manganese and copper. The …

For 6 to 8 people. The deep red chicory leaves are great in this dish. If you find some don’t hesitate. 

On a bed of lettuce, as a tuna sandwich spread, or stuffed in a tomato this American Tuna Salad recipe is a winner in all families. You can even use it to make a delicious Tuna Melt! And if you have leftovers, it is still …

My friend Armelle, who had me discover this great starter, used pumpkin and I did too. She steamed the vegetables in her steam oven at a temperature of 100° for 15 minutes. If you use a pressure cooker, allow 5 minutes to cook after it …

This salad is an all-time winner in our family. It is nutritious and well balanced and may well be considered a full meal in the summer. If you plan to serve it as a lighter starter, don’t use so much vinaigrette dressing and don’t use …

Tender, succulent, surprisingly very easy to cook, these scallops with parma ham are ready in 15 minutes. Enjoy!

For an elegant presentation, top with sunflower young leaves or any other ingredient baring the colour you wish to decorate your colourful spread. Special thanks to Chrystele who had me discover this delicious recipe created by the famous Yotam Ottolenghi.

A very light and energetic recipe. Personally I’m a fan! Jeanne always has incredible recipes. Jeanne’s quinoa caprese is another one you should try.

The dough may be prepared ahead of time, but the pancakes are best when cooked before serving. They don’t come out the same when re-heated.

Ideal for young chefs-to-be, this stew is a typical quick and easy family dish.

This dish is from California and its recipe was inspired by a small recipe book I love named: Jordan Feilders’ California Canteen. Special thanks to him and his team. This recipe served with my Quinoa almond and feta cheese salad is a best seller!

For a quick dinner, it’s a creamy homemade Italian pasta dish.You can use pancetta instead of smoked bacon.

This is a very simple and light soup. You’ll need a blender and if you have a Thermomix it will be ready in 20 minutes!

If you are not feeling confident about cooking, limiting yourself to this kind of recipe is a good way to start.

This simple seafood salad means a lot to me : it brings me back to the time I lived in Nouméa, New Caledonia 25 years ago. I used to make this recipe very regularly but that was a long time ago and it took me time …

The key to this great salad is the sauce.

The combinaison of thin slices of beef wrapped around a piece of comté cheese is totally irresistible !

May be frozen. Quick and easy to prepare.