Food, travel and photography

Category: Large quantity recipes

Gazpacho Asian style

Gazpacho Asian style

A nice refreshing recipe (thanks to my friend Virginie) to be prepared with a food processor in no time. Served ice-cold, it is delicious, healthy, and it does not need any cooking. Try it, you’ll love it!

Savoury zucchini feta & mint cake

Savoury zucchini feta & mint cake

The feta cheese and the Greek yogurt bring a nice fresh touch to this delicious zucchini bread recipe. This one is from my friend Marina. I am a fan of her cooking always healthy, inspiring, and so savoury.

Mint & goat cheese tart with vegetables

Mint & goat cheese tart with vegetables

This recipe is another version of my Mint and Goat Cheese Pie. With its minty flavor with the vegies, it’s a pleasant summer meal in its own.

Limonana (Middle Eastern Mint Lemonade)

Limonana (Middle Eastern Mint Lemonade)

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 

Beef bo būn

Beef bo būn

This Asian dish is a rice vermicelli and stir-fried beef mixed salad with optional pork spring rolls. Be ready to provide chopsticks to your guests.

Sweet potato and red pepper thaï soup

Sweet potato and red pepper thaï soup

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 

Niçoise-style salad by Laurent

Niçoise-style salad by Laurent

For your perfect information, or for the Salade Niçoise purists, this is what I have gathered: the authentic Salade Niçoise does not use vinegar, nor lettuce, never tuna with anchovies, but one or the other. Only raw vegetables that are in season are used, and 

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.

Alicante paella

Alicante paella

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.

Pickled carrots and whipped feta dip

Pickled carrots and whipped feta dip

This is a British recipe to which I made a few changes to suit my personal taste. Very easy to prepare, you just need a five-hour marinating time for the carrots. With a food processor, the dip will be ready in no time.

Pine nut lamb keftas, dried barberry and chili

Pine nut lamb keftas, dried barberry and chili

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 

THE IRRESISTIBLE CHOCOLATE FONDANT

THE IRRESISTIBLE CHOCOLATE FONDANT

My friend Florence likes to make this recipe at the last minute. She loves serving the Chocolate Fondant warm and is so delighted to see that, each time, there are no leftovers at all. That’s how irresistible it is!

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.

Chia pudding

Chia pudding

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. 

Vine peach, nectarine, and mango fruit salad

Vine peach, nectarine, and mango fruit salad

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 

Persimmon goat cheese and roasted hazelnuts salad

Persimmon goat cheese and roasted hazelnuts salad

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”. 

My pumpkin soup

My pumpkin soup

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

Alexandra’s healthy soup

Alexandra’s healthy soup

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 

Pork filet mignon with maroilles cheese sauce

Pork filet mignon with maroilles cheese sauce

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!

Apple and red cabbage velouté

Apple and red cabbage velouté

Apparently, cooking red cabbage is not very popular. That is quite unfortunate because this vegetable is not only delicious, but it also contains excellent nutrients and can be stored in the refrigerator for days… Thank you, Stéphanie, for sharing your red cabbage velouté recipe. 

Fall season fruit sauce

Fall season fruit sauce

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

chorizo pasta

chorizo pasta

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

Beef Fatayas

Beef Fatayas

This Senegalese recipe is also called “pastel” and originally comes from Lebanon. Lebanese people call them “sambousiks”, and Argentines also love these tiny savory beef pastries and call them “empanadas”.

Leek fondue – “fondue de poireaux” in French

Leek fondue – “fondue de poireaux” in French

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, 

Italian style eggplant gratin

Italian style eggplant gratin

This is another great recipe from Mary. If you are a fan of her pesto sauce, you are going to love this one! In case you don’t have nice fresh tomatoes at hand or if they are not in season yet, you can use the 

Green pea salad

Green pea salad

Yes, you did read correctly: when in season, the green peas are raw from your vegetable garden or fresh from the market, or when not in season use the frozen ones. One day, I forgot to add the bacon, another day my friend Bertille did 

Tomato crumble

Tomato crumble

Adeline Brousse who created this delicious recipe I found in a magazine years ago, gave me her go to publish my own version of her recipe. Many thanks to her. Adeline is a French journalist specialized in gastronomy and wine.

Goat cheese truffles

Goat cheese truffles

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

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 

Christine’s ginger salad

Christine’s ginger salad

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 

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!

Gary’s grilled ribs

Gary’s grilled ribs

We tasted the ribs in different sauces before finding the right recipe that comes directly from North Carolina. The ribs are tender on the inside and crispy on the outside…Mmmmm! Obviously, we eat them with our fingers and can eat them pretty much anywhere! Thanks