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 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 …

This cake is famous and a classic in England and in the US. Thank you Raphaël for this precious recipe. It’s moist, perfectly spiced and the best part is the topping!

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

For two 400ml-cake moulds (Length 12 cm, width 7cm, height 5.5cm). For a regular size-cake, double the quantities and bake for about 45 minutes.

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 …

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.

The key to this great salad is the sauce.

This drink is a nutritious way to help you feel better and give your brain a boost!

It can be made up to 36 hours in advance and it is just the classic French ” tarte au citron”. You’ll love it!

You need a blender but this combinaison of oranges strawberries and blueberries is really delicious.

Takes a very long time but easy to prepare. My advice : invite friends over to make this recipe together.

It’s the perfect dessert if you like “simple to make” and impressive dishes. For a colorful set, serve with blueberries or raspberries on top.