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 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 …

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. 

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 …

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

It’s really delicious, you should try.

A traditional autumn treat, childhood memories for most of us, and very easy to make.

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.

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 …

Cooking for a perfect apple tart ? Try my recipe.

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!

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.

Even yummier the day after in my opinion