You’ll need French fromage blanc to make this recipe. If you don’t have you can use Greek Style Natural Yogurt.

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.

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 dish is great for lunch boxes, for picnics, buffets, on sandwich bread or  just scooped onto lettuce. ​

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

This recipe originating from Northern Africa is absolutely delicious and frankly easy to make. You may even give it a personal touch by adding almonds, pine nuts, or a little bit of honey, as the ingredients and spices differ from one region to another.

This family recipe is easy to make and simply delicious. Known to be highly iodized and fleshy, these shellfish are rich in protein, calcium and iron; to benefit from all the richness, they should be cooked just before eaten. Mussels from the French Atlantic or …

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!

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. 

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.

These crunchy shortbreads are absolutely delicious. You may even sprinkle a bit if cumin seeds or aniseeds to vary the flavour or simply add a pinch of Espelette chili to spice it up. 

Stéphanie, who is a great cook and who is used to organising large dinner parties, managed to convince me to make this fantastic recipe. Use one of your nice terrine dishes as it will be served on the table.

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 …

You’re going to love preparing this recipe! Only 20 minutes to bake and you can munch on these delicious puffs!

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 …

This salad is an all-time winner in our family. It is nutritious and well balanced and may well be considered a full meal in the summer. If you plan to serve it as a lighter starter, don’t use so much vinaigrette dressing and don’t use …

The size of a cauliflower may sometimes stop you from choosing to buy it especially if there aren’t so many people in your household. Do not let yourself be impressed as there are many delicious ways to eat it, including raw or in a salad! …

When you go grocery shopping, let your butcher know if you prefer fatty or lean meat. He will advise and help choose the pieces that suit your taste. I have tried the recipe with only one can of tomatoes and it was delicious too. Better if the …

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.

I usually serve this beef tataki dish with grilled mushrooms and zucchini, Japanese rice or a green salad.

Thank you Rosetta for this great recipe!

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! 

For an elegant presentation, top with sunflower young leaves or any other ingredient baring the colour you wish to decorate your colourful spread. Special thanks to Chrystele who had me discover this delicious recipe created by the famous Yotam Ottolenghi.

A very light and energetic recipe. Personally I’m a fan! Jeanne always has incredible recipes. Jeanne’s quinoa caprese is another one you should try.

Ideal for young chefs-to-be, this stew is a typical quick and easy family dish

This is a Turkish dish turned into a versatile spread that can be used over  bread, blinis, or part of a mezze table. My friend Asmaa is a Natural Chef & Health Food coach. You’ll find her on Instagram. Look for Authentickspoon. We met in …

This recipe was inspired from the 750gr website video on You Tube perfectly filmed and explained by the Chefs Damien and Christophe.

This colorful & energizing dish is inspired from a small recipe book I love : Cantine California by Jordan Feilders. I do want to thank him and his team; I was sincerely moved by their timely response and enthusiasm as we were communicating by mail. The cheeseburger recipe …

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!

For a quick dinner, it’s a creamy homemade Italian pasta dish.You can use pancetta instead of smoked bacon.

This appetizer served in a glass verrine is one of many recipes using this layer principle; you may use various herbs and spices with the eggs (chives, dill…) or even add tuna, salmon, sardines to suit your taste. You could also beat the extra egg white …

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 …

This is a very simple and light soup. You’ll need a blender and if you have a Thermomix it will be ready in 20 minutes!

You could save time by placing the cherry tomatoes under the grill in the oven instead of slow baking them for an hour. Just be extra careful not to burn them. And do not cook the tuna and the capers cook together more than 10 ins …

Use it with Indian food and Catherine’s Bhel Puri. You can buy tamarind in many forms. Here I use the pure block of pulp and seed.

Because the gnocchi cool down quickly serve immediately in a small hot ramekin.

Try and choose sardines canned in olive oil rather than some generic vegetable oil. With crackers it’s perfect too.

You may very well change the final touch if you have other ingredients : keep the zucchini mousse and the shrimps and top with a dash of pesto, avocado or sundried tomatoes, use cilantro or basil leaves as you wish. Served warm, at room temperature …

Light and delicious, this savoury pie can be served warm or cold.

2 hours cooking in a tajine dish. Serve with fresh chopped coriander and accompany with couscous seeds.

It’s time to try some new tastes…I’m loving these world flavors.