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

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.

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!

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 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 …

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 …

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 …

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.