Category: Salty Recipes

Perfect soft-boiled eggs

Perfect soft-boiled eggs

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 

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”.

Chinese fried rice

Chinese fried rice

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!

Amuses-bouche appetizers

Amuses-bouche appetizers

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!

Feta cheese & watermelon salad

Feta cheese & watermelon salad

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

Guacamole

Guacamole

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!

Vegetables confit

Vegetables confit

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!

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 

Combava steamed cod fish

Combava steamed cod fish

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. 

Vegetable tajine

Vegetable tajine

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 

Harissa grilled Eggplant

Harissa grilled Eggplant

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 

Melitzanosalata

Melitzanosalata

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.

My watercress dressing

My watercress dressing

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

Radicchio citrus and burrata salad

Radicchio citrus and burrata salad

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 

Grilled duck breast with honey and rosemary

Grilled duck breast with honey and rosemary

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

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 

Mint and cucumber mousse

Mint and cucumber mousse

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

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.

Asparagus with blood oranges mousse & peanut vinaigrette

Asparagus with blood oranges mousse & peanut vinaigrette

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!

Lamb pear and prune tajine

Lamb pear and prune tajine

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.

French mussels curry

French mussels curry

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 

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.

French Beurre Blanc my Way (butter sauce)

French Beurre Blanc my Way (butter sauce)

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 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 

Caroline’s Winter salad

Caroline’s Winter salad

For 6 to 8 people. The deep red chicory leaves are great in this dish. If you find some don’t hesitate. 

Catherine’s tuna salad

Catherine’s tuna salad

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 

Lemongrass Scallops Skewers with Creamy Rice & Passion Fruit Sauce

Lemongrass Scallops Skewers with Creamy Rice & Passion Fruit Sauce

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 

Karin’s crab meat and brandy o’gratin

Karin’s crab meat and brandy o’gratin

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.

Virginie’s seed crackers

Virginie’s seed crackers

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. 

STEPHANIE’S FRENCH CHICKEN LIVER PÂTÉ

STEPHANIE’S FRENCH CHICKEN LIVER PÂTÉ

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.

French fondue savoyarde

French fondue savoyarde

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 

Quitterie’s homemade cheese puffs

Quitterie’s homemade cheese puffs

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

cream of butternut and chestnut with roasted seaweed

cream of butternut and chestnut with roasted seaweed

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 

christine’s mango avocado and shrimp salad

christine’s mango avocado and shrimp salad

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 

Cauliflower O’gratin

Cauliflower O’gratin

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! 

Maryse’s Veal Stew

Maryse’s Veal Stew

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 

scallops with parma ham

scallops with parma ham

Tender, succulent, surprisingly very easy to cook, these scallops with parma ham are ready in 15 minutes. Enjoy!

Beef tataki my way

Beef tataki my way

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