Category: World cuisine

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!

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!

Eton Mess

Eton Mess

It’s a very famous English recipe. This trio of strawberries, cream and meringues is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped.

Carrot Cake

Carrot Cake

This cake is famous and a classic in England and in the US. Thank you Raphaël for this precious recipe. It’s moist, perfectly spiced and the best part is the topping!

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.

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 

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 

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.

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.

Severine’s banana cake

Severine’s banana cake

Although this sweet cake is a classic, there is a large variety of banana cake recipes. Severine’s is just one of  the countless ways to make it. You may also try Karin’s recipe. I love it too!

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.

Asmaa’s smocked aubergine spread

Asmaa’s smocked aubergine spread

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 

cheeseburger my way

cheeseburger my way

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!

Courgette & blue cheese velouté

Courgette & blue cheese velouté

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!

vanilla cheesecake with blueberry compote

vanilla cheesecake with blueberry compote

Being individual make a great simple dessert for a dinner party. You can find mini cheesecake pans on the internet. You have nearly 24 mini cakes with this recipe.

Rosetta’s tuna paccheri

Rosetta’s tuna paccheri

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 together more than 10 minutes: 

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.

Karin’s banana cake

Karin’s banana cake

The secret trick  if you may try : the bananas have to be very, very ripe, then frozen, the skin will go black and only then they are ready. Defrost them throw out the water  squeeze the flesh and sugary syrup out of the skins. You can also 

Christine’s lemon and olive chicken tajine

Christine’s lemon and olive chicken tajine

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

thaï spiced squash soup

thaï spiced squash soup

You can swap the squash with pumpkin or butternut if you prefer. It works well, I tried! If you need a simple and safe way to peel and chop squash view all the videos on You Tube.

Accras from Martinique & Thomas’Ti punch

Accras from Martinique & Thomas’Ti punch

It’s really a lot easier than it seems but it involves frying so be careful. Good to know : cod accras are part of the traditional Caribbean cuisine. This dish is generally served  in Martinique as an appetizer with Ti Punch. Thomas’TI Punch is made of 5cl of white 

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 a 

Catherine’s Bhel Puri

Catherine’s Bhel Puri

Bhel Puri is a low calorie snack most commonly sold by the street vendors on the push carts in Mumbay.  There are a lot of different recipes. This one is inspired by Dishoom, a famous Indian restaurant in London. Much of the fun of eating Bhel Puri 

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 

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