Food, travel and photography

Category: autumnal dishes

ORANGE SALAD

ORANGE SALAD

I used to make orange salads with orange blossom water, mint, or verbena leaves from the garden and serve them at the end of the meal… But then I met Teresa, and my life changed! Now I prepare this recipe for breakfast very regularly. I 

ENDIVE AND SAGE VELOUTÉ

ENDIVE AND SAGE VELOUTÉ

I really like sage. I grow it in my garden and try to use it regularly. This dish is a creamy, light starter that awakens the taste buds. It’s quick to make with just a few ingredients and can be adapted in countless ways. I 

APPLE ROSES

APPLE ROSES

This lovely dessert is easy to warm up! Although shaping the flowers is a bit tricky at first, once you’ve got the technique, you’ll finish the preparation in a breeze. You can even let your creativity take over and vary the toppings … for example, 

BLACK PUDDING SPICED WITH BANANAS & CINAMMON COOKIES

BLACK PUDDING SPICED WITH BANANAS & CINAMMON COOKIES

This dish is ideal when you don’t have much time but wish to impress your guests with an exotic unique delight. Moreover, it’s quick and easy to make. Served with a large green or mixed salad on the side, it stands as a main course 

FRESH BEETROOT, COCONUT MILK, GINGER & LIME SOUP

FRESH BEETROOT, COCONUT MILK, GINGER & LIME SOUP

My friend Karin has a gift for introducing me to fanciful and delicious recipes. I love it! This velouté releases all its flavours once it has been mixed. It’s easy to warm up and to freeze as well.

Endive tarte tatin

Endive tarte tatin

Inexpensive, easy to prepare, endives are low in calories. They have diuretic and digestive properties and are rich in minerals. So, don’t ignore them and add them to your fresh produce shopping list! They are a very pleasant seasonal side dish in its various forms

Roasted cabbage with olive tapenade

Roasted cabbage with olive tapenade

A delicious and crunchy recipe made in USA. The kind of simple dish that comes as a good surprise and that you can’t wait to replicate at home… many thanks to Chloé for sharing.

Christmas Toffee Barbara’s way

Christmas Toffee Barbara’s way

This is Barbara’s very own special recipe for Christmas Toffee. Believe me: it’s a killer! This is perfect as a homemade treat. It was a nice and delicious experience to watch Barbara make this delicious candy.

Mushroom cappucino

Mushroom cappucino

This very tasty dish is to be prepared 24 hours in advance. My friend Isabelle is now a nutrition coach, and runs cooking workshops in Brussels. She always has great new recipes to share with me.

Watercress velouté

Watercress velouté

This recipe is simple, savoury and doesn’t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you’ve purchased them.

My pumpkin soup

My pumpkin soup

This rich and creamy soup is ideal to face the winter weather and replenish with plenty vitamins.

Kale chips

Kale chips

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 

double chocolate French charlotte

double chocolate French charlotte

You may also moisten your ladyfingers with kirsch if you wish. If you do so, you need 1 cap of alcohol for 100 ml of water. Raspberry or other types of berry syrups are good too, according to Caroline. She just adds one layer of 

Fall season fruit sauce

Fall season fruit sauce

An elegant dessert for a good meal. To be served with some cookies or cannelés . 

Radicchio citrus and burrata salad

Radicchio citrus and burrata salad

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 

Citrus fruit, ginger & honey alcohol-free grog

Citrus fruit, ginger & honey alcohol-free grog

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 

Lamb pear and prune tajine

Lamb pear and prune tajine

This recipe originating from Northern Africa is absolutely delicious and frankly easy to make. You may even give it a personal touch by adding almonds, pine nuts, or a little bit of honey, as the ingredients and spices differ from one region to another.

Butternut & red lentil soup

Butternut & red lentil soup

You will need a blender to make this smooth and rich soup. If you prefer the Vegan version, just remove the bacon and the chicken broth.

Cullen Skink

Cullen Skink

Cullen is a small town in Northeast Scotland and the home of one of Scotland’s most famous dishes, Cullen Skink. It is a hardy soup and traditionally made with Finnan haddock (smoked haddock), potatoes, and leeks. It may be served with nice and thick buttered 

Beetroot & goat cheese millefeuille

Beetroot & goat cheese millefeuille

Stylish, delicious, and festive do not necessarily mean expensive…No particular hardship for this beautiful recipe which tastes as good as it looks!

Laurene’s rice pudding

Laurene’s rice pudding

Another traditional dessert you may conveniently prepare a day in advance. In the shape of an elegant pie and presented with style on a pastry dish with fresh fruits, this Rice Pudding is a real delight. Along with fresh litchis or mandarines I just love 

cream of butternut and chestnut with roasted seaweed

cream of butternut and chestnut with roasted seaweed

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 

Cauliflower O’gratin

Cauliflower O’gratin

The size of a cauliflower may sometimes stop you from choosing to buy it especially if there aren’t so many people in your household. Do not let yourself be impressed as there are many delicious ways to eat it, including raw or in a salad! 

Maryse’s Veal Stew

Maryse’s Veal Stew

When you go grocery shopping, let your butcher know if you prefer fatty or lean meat. He will advise and help choose the pieces that suit your taste. I have tried the recipe with only one can of tomatoes and it was delicious too. Better if the 

scallops with parma ham

scallops with parma ham

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

Armelle’s scallops carpaccio

Armelle’s scallops carpaccio

This recipe was inspired from the 750gr website video on You Tube perfectly filmed and explained by the Chefs Damien and Christophe.

Virginie’s pumpkin and hazelnut cod gratin

Virginie’s pumpkin and hazelnut cod gratin

Don’t hesitate to swap pumpkin for squash (red kuri squash) and to use a spicy olive oil such as the Peperoncino. I tried it too and it was perfect. I also tried with the butternut squash, but was a little disappointed : it tasted a little blend. I should have 

Caroline’s crumble

Caroline’s crumble

Sometime I use only apples, it’s delicious too. You can prepare the topping ahead and keep it in the fridge many days. But you may also use the topping to jazz up any fruity filling!

Avocado Beet Pear and banana smoothie

Avocado Beet Pear and banana smoothie

Valerie found this recipe on the internet. We were 8 to taste and we loved it! Julia is a French Blogger. COOKING JULIA is her blog. I’m very pleased to share her recipe in English with you.

French Onion Soup by Paul Bocuse My Style

French Onion Soup by Paul Bocuse My Style

In Lyon this soup dish is a speciality and is often served in the evening for family or close friends dinner parties, for late supper or even as an early morning delicacy after dancing all night. Thank you to the famous chef ‘s team who 

Creamy Sweet Potato Soup

Creamy Sweet Potato Soup

This soup can be made days in advance if kept in the fridge. If you have a dinner party : You may add small unshelled prawns or shrimps or sauteed small scallops. It’s a bit more hearty and it’s very delicious as well! ​