Category: Sauces and chutneys

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!

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, 

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.

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!

Tamarind Chutney

Tamarind Chutney

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.

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.

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.

Hummus by Lamia

Hummus by Lamia

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