Category: Main courses

Jeanne’s quinoa caprese

Jeanne’s quinoa caprese

It’s simple, easy to prepare and a perfect way to eat vegetables. You can serve it as a side dish for 6 to 8 people or double your portion to make it a meal for 4.

Anne’s Curry Seafood Salad

Anne’s Curry Seafood Salad

This simple seafood salad means a lot to me : it brings me back to the time I lived in Nouméa, New Caledonia 25 years ago. I used to make this recipe very regularly but that was a long time ago and it took me time 

Karin’s crab meat and brandy au gratin

Karin’s crab meat and brandy au gratin

I use brown and white fish crab meat. It is ideal as a light lunch or dinner with a salad and always win compliments.

Benjamin’s beef & cheese yakitori skewers

Benjamin’s beef & cheese yakitori skewers

The combinaison of thin slices of beef wrapped around a piece of comté cheese is totally irresistible !

Mary’s pesto recipe

Mary’s pesto recipe

May be frozen. Quick and easy to prepare.

Homemade gravlax style salmon

Homemade gravlax style salmon

It’s a Scandinavian classic dish, thank you Francine for the recipe 😋😘 You can try it with vodka instead of gin. Many recipes recommend freezing the fish before curing in order to kill any parasites. It makes a stunning party platter if you serve it up appetizer style. For 

Emily’s dipping sauce

Emily’s dipping sauce

This Nuoc Mām sauce can be kept for three to four weeks in a sealed container in the refrigerator. You can use it with my spring rolls recipe for example.

Beef with spicy peanut sauce

Beef with spicy peanut sauce

An easy dish to prepare at the last minute.

Cherry tomatoes crumble

Cherry tomatoes crumble

Keeps for about a 4 days in the fridge. Eat cold or reheat and serve warm.

Severine’s marinated raw tuna

Severine’s marinated raw tuna

This recipe can be quickly prepared at the last minute if you get help of another person. The leftover you have kept in the refrigerator may be eaten within 12 hours with Japanese rice.

Mini goat cheese apple & honey tart

Mini goat cheese apple & honey tart

Prepare this recipe with children. Baking is fun and it can be frozen.

My cauliflower, avocado, pomegranate & quinoa salad

My cauliflower, avocado, pomegranate & quinoa salad

This salad was created the day two of my friends brought their salads for lunch: this delicious, refreshing and creative salad is a mix of both! Thanks Catherine and Chrystele!

Zucchini and fresh Herbs Terrine

Zucchini and fresh Herbs Terrine

This terrine’s taste is lovely and fresh. It is a great dish for vegetarian.

Aubergine with black garlic my way

Aubergine with black garlic my way

The Telegraph published a similar recipe in 2014 created by Yotam Ottolenghi. Long time fans of this very famous cook are familiar with it. Now, it is one of the most popular dishes of the Nopi restaurant in London.  My recipe is more simple but 

Tzatziki recipe

Tzatziki recipe

Tzatziki is a classic Greek Mezzé made from yogurt, cucumber, garlic, olive oil, and fresh dill. This recipe is served cold and can be kept in the refrigerator several days. It is super easy to prepare.

Salmon & Avocado Chirashi my Way

Salmon & Avocado Chirashi my Way

For starters buy your ingredients in a Japanese grocery store. The store keepers will help you find everything you need and will be of good advice. The packaging are usually in reasonable  sizes (1 kilo for rice, half liters for the rest) contrary to the selection 

Zucchini Goat Cheese & Thyme Tart

Zucchini Goat Cheese & Thyme Tart

This tart may conveniently be re-heated at a temperature of 160° for 15 minutes. It should preferably be served hot or warm. ​

Hummus by Lamia

Hummus by Lamia

Lamia prefers her houmous silky smooth. She uses canned chickpeas, garlic, tahini, lemon, and olive oil. THE RECIPE IS COMING SOON

Gary’s poke bowl

Gary’s poke bowl

It is best to prepare this dish with the freshest ingredients possible, especially the salmon. It’s preferable to buy authentic Asian ingredients when possible from a specialized grocery store. Everything is usually sold at a reasonable price (1 kilo for rice, 1/2 liter for the rest). In 

My Version of Spring Rolls  & Emilie’s Dipping Sauce

My Version of Spring Rolls & Emilie’s Dipping Sauce

Delicious ! The leftover sauce can be kept for 3 or 4 weeks in a sealed container in the refrigerator.