This dish is my own version of a mix between two recipes from Ottolenghi and Sabrina Ghayour’s recipes.

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 …

Brigitte is an outstanding cook as well as a great photographer. I took this picture myself, but I must admit that I am not as talented as she is! Do take a look at “Popote et Fleur de Sel”, her website, and check it up …

With red chilies, the sauce has a nice red color and the taste is spicier. With green chilies (as shown on the picture), the dish has more flavor and you can taste the coconut cream better. It’s a matter of personal touch … This recipe …

Simply delicious and tasty, this salad can be served warm or cold.

This is definitely this summer’s Bestseller at home. Thank you Cécile for this great idea!

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.

Easy to make, these irresistible crackers are ideal for your aperitifs and can be prepared in advance.

Use cherry tomatoes for this recipe. The result is stunning whether served warm or cold.

This is a raw vegetable soup served smooth and chilled, widely appreciated in Spain as in Portugal. I truly love it. It can even be frozen for a longer storage. 

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”. …

This recipe is simple, savoury and doesn’t take much time. You may select any type of watercress, they all work! Be careful: watercress leaves are fragile so use them quickly once you’ve purchased them.

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

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 …

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 …

Using chutney is common in Great Britain, but this condiment originates from India. I do love this sweet and sour dressing made of fruits, vegetables, sugar, vinegar, and spices.

Traditionally served with venison, meat, or grilled fish, this chutney is also excellent with shrimp, lamb, or chicken curries.

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!

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. 

I forget who gave me this delicious recipe a long time ago but after making some changes along the way, this is my own version of this irresistible recipe! Many thanks anyways to my unknown contributor! 

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

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 …

You can eat it as a side dish with grilled fish or meat even fried eggs.

A light and high in vitamins starter to prepare at the last minute. You will need a blender.

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!

A colorful and easy to prepare salad. Serve with a nice Tapenade and grilled fish, and you have made yourself one great meal!

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!

This dish is delicious when served with a green salad; it’s also great with grilled fish or meat. The secret for this recipe? Time: slow cooking is the key!

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, …

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 …

Steamed cod is a sure value as it is always delicious. For this recipe, I used a steam oven, but you also may cook in a bamboo steamer or wrapped in wax paper in your oven. 

This recipe is an extract from Martine Fallon’s book, “Energetic Bomb”. I wish to thank this wonderful Lady, the energetic food Ambassador in Belgium, for allowing me to publish her recipe on my website. Check her French Website martinefallon.com for more. Special thanks to my …

Preparing this delicious dish couldn’t be easier. Thank you Mapie for this recipe. Harissa comes from North Africa. It is made of chillies and a mix of various spices including cumin and caraway. The difference in chilli strength between one harissa and another can be …

It’s a light eggplant caviar easy to make. Paloma who gave me Mania’s recipe says that this eggplant caviar will become light and foamy as would a mayonnaise when you mix it properly. Adjust with olive oil to your taste accordingly.

This dressing is ideal when served with fish and potatoes and it is incredibly easy to make. You will need a food processor.

When I discovered this cute, tempting salad at my favorite vegetable market, I had to go on the internet to look for a recipe. And I found Magali the founder of Quatre Saisons au Jardin website who authorized the publication of her recipe on my …

A classic in French cuisine, so simple to make … you can’t miss it! Use French and high-quality duck breasts.

My special thanks to the famous French baker, Gontran Cherrier, for letting me share his delicious recipe with you.

It’s a lovely simple, and delicate fingerfood. .

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 …

You’ll need French fromage blanc to make this recipe. If you don’t have any 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 …