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 …
Category: Recipes kids will love
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.
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!
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 my mother-in-law’s Caribbean coconut pudding family recipe! I must say it is very sweet, but it is an absolute delight. When I make this pudding, I use small individual custard cups or small bowls.
The key to perfect kale chips? A slow and low bake. Why does kale get so much credit? It’s remarkably high in fibre and iron. It is packed with anti-inflammatory and anti-oxidant properties. It’s also a great source of calcium and high in vitamins K …
These Japanese rolls are made of sushi rice seasoned with rice vinegar and a variety of ingredients held together in nori seaweed. One of my family’s favorites!
Here are some useful tips to make your soft-boiled eggs: -Eggs should be extra fresh; here is how you check on their freshness: dip the eggs in cold water. The perfect egg for the soft-boiled recipe is the one that remains at the bottom of …
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”.
Simple to make, this delicious and easy to make recipe is one of my teenage years-favorites … thanks, Chantal, for this and for your appetizers I shared on my site too!
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!
The most difficult part in this recipe is to have a ripe avocado …then, it’s only a matter of putting your talent at work and enjoy the Guacamole!
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 …
A very chic dessert you can prepare in advance.The total time for storing in the fridge is 5 hours minimum.
This is the perfect recipe for a birthday party or a lunch box. It is best baked one or two days before eating.
I have been making this fondue for years. The secret to the perfect dish is to use good quality cheeses. A good quality genuine bread bought one or two days in advance is important too… This way the bread will have time to dry out just enough to …
This dish is from California and its recipe was inspired by a small recipe book I love named: Jordan Feilders’ California Canteen. Special thanks to him and his team. This recipe served with my Quinoa almond and feta cheese salad is a best seller!
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!
Crêpes are just so popular in France that the French even have a day dedicated to them. We call it : La Chandeleur. On the 2nd February the whole country eats crêpes !
The combinaison of thin slices of beef wrapped around a piece of comté cheese is totally irresistible !
I’m not mistaken : there is no flour in this cake…
Hummus is a traditional middle eastern dish. It is traditionally served as a dip with Lebanese or Pita bread. I like to remove the chickpea skin, and if you choose to do so, it will take twice as long to prepare, unless you get some …