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, …

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 …

Wild-caught turbot is a white meat lean fish and is precisely sought for its firmness and its exquisite qualities. It is quite a budget and the waste to remove after cooking is also substantial. It is rich in vitamins and proteins. Young turbots like to …

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 …

I started appreciating this dessert when I was living in Philadelphia. This is now one of my favorite desserts. There are so many cheese cake recipes, all of them delicious, but more or less easy to digest… This cheese cake is absolutely delicious, but I …

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

This recipe is incredibly delightful!!! Profiteroles are best when baked at the last minute (at most 2 hours before serving). However, the puffs’ dough as well as the garlic cream can be prepared early.

For a proper storage of your Paella pan between two paella dinner parties, I advise you to rub in some olive oil with a paper towel on the inner part of your pan. That way, your pan won’t rust.

Sabrina Ghayour, a Persian chef, lives in the United Kingdom and is known for preparing easy, delicious and colorful recipes. Her books have become great references for Persian cooking in the past few years. I love her cooking and I was very touched by her extreme kindness …

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.

Brigitte is an outstanding cook as well as a great photographer. I took this picture myself, but I must admit that I am not as talented as she is! Do take a look at “Popote et Fleur de Sel”, her website, and check it up …

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.

This cocktail will always remain the symbol for the victory of France in the world soccer championship’s final on 15th of July  2018. Happy memories of a great time shared by the French people united in joy.

The more the chia seeds, the thicker your pudding will be. The proportions for this recipe here are for a smooth texture, neither too thick nor too runny. Red berries, mangoes, kiwis, any type of fruits works for decoration. 

Easy to make, these irresistible crackers are ideal for your aperitifs and can be prepared in advance.

This is a raw vegetable soup served smooth and chilled, widely appreciated in Spain as in Portugal. I truly love it. It can even be frozen for a longer storage. 

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 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.

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 …

I forget who gave me this delicious recipe a long time ago but after making some changes along the way, this is my own version of this irresistible recipe! Many thanks anyways to my unknown contributor! 

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

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!

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

It’s a lovely simple, and delicate fingerfood. .

A very chic dessert you can prepare in advance.The total time for storing in the fridge is 5 hours minimum.

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 recipe isn’t as complicated as it sounds. It just requires getting started two days before serving. But, believe me, you won’t regret it!

The dish is great for lunch boxes, for picnics, buffets, on sandwich bread or  just scooped onto lettuce. ​

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!

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

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 …

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

This is the perfect recipe for a birthday party or a lunch box. It is best baked one or two days before eating.

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 …

This is a real Chef’s recipe which I made adjustments to. I would like to address my very special thanks to the team of cuisine teachers from the Professional Cooking High School Escofier for letting me publish their recipe on my blog. You may find it on Page 25 …

If you use light cream the dish turns out perfectly too. Karin likes to use chunks of crab rather than crumbs… As a starter this quantity is for 6 to 7 guests. As a main dish it serves 4 to 6 people.

Stéphanie, who is a great cook and who is used to organising large dinner parties, managed to convince me to make this fantastic recipe. Use one of your nice terrine dishes as it will be served on the table.

You’re going to love preparing this recipe! Only 20 minutes to bake and you can munch on these delicious puffs!

How to make orangettes? Buy fresh oranges and premium luxury dark chocolate, and give this easy orangette recipe a try. You’ll love 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!

Full of flavors this bicolor soup is just beautiful and delicious. Although you can use any kind of squash here. Butternut works well, I tried! 

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

A friend of mine tried with a mix of red fruits, it was delicious as well.

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 …

Because the gnocchi cool down quickly serve immediately in a small hot ramekin.

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!

You may very well change the final touch if you have other ingredients : keep the zucchini mousse and the shrimps and top with a dash of pesto, avocado or sundried tomatoes, use cilantro or basil leaves as you wish. Served warm, at room temperature …