Unbaked Chocolate Cake with Pistachios and Speculoos

You might have noticed I rarely write about sweets. It’s not because I avoid sugar (my will wouldn’t be strong enough anyway!), but simply because I no longer crave sweets that often. And when I do, a piece of dark chocolate is enough or, at worst, several small chocolates from the artisan shop downstairs. Usually,…Continue Reading “Unbaked Chocolate Cake with Pistachios and Speculoos”

Chinese Cabbage Salad with Corn and Pickled Cucumber

When I was a teenager this simple salad was all the rage. I guess its popularity was first of all due to the new vegetable: Chinese/Napa cabbage. Even avowed lettuce haters liked its crunchiness, neutral sweetish taste and every home cook appreciated its long fridge life, its all-year availability, not to mention its low price….Continue Reading “Chinese Cabbage Salad with Corn and Pickled Cucumber”

Fresh Corn Pancake with Chives and Bacon

Fresh corn is the only vegetable I used to eat always in the same way: whole cobs, grilled or boiled, then salted and smothered with butter. Then, two days ago, I was watching a video from 3分クッキング (3-minute cooking), a famous Japanese food program and decided to prepare a  pancake they presented. To be frank, I didn’t…Continue Reading “Fresh Corn Pancake with Chives and Bacon”

My Favourite Savoury Summer Preserves

I don’t eat jams and other sweet preserves, so my even though for most people preserving means mainly making jams, my pantry has become almost 100% savoury with most of the jars filled with chilli pepper-based jellies, sauces, pickles and other more or less fiery products. Preserving season has practically started here (I’ve just made…Continue Reading “My Favourite Savoury Summer Preserves”

Quick Chilli Pickle in Reused Olive Brine

When I met MJ and started reading the wonderful MJ’s Kitchen I discovered a whole new world of exotic dishes, ingredients and techniques. We share a huge love for chilli (or chile, as MJ would say) in all its forms, but her ways of cooking and using it are usually completely new to me. MJ…Continue Reading “Quick Chilli Pickle in Reused Olive Brine”

Fresh Goat Cheese and Wild Garlic Spread/Dip

Wild garlic season is short, so I make sure I buy it every week while it lasts. Last Saturday, the nice lady who keeps my favourite goat cheese stall (at my French farmers’ market there are now three stalls selling exclusively goat cheese!) suggested I combine fresh goat cheese and wild garlic. As soon as I came home…Continue Reading “Fresh Goat Cheese and Wild Garlic Spread/Dip”

Fresh Goat Cheese Spread/Dip with Chives

I’ve always loved fresh goat cheese, but it has really become my daily fare since I met a lovely young woman selling her organic goat cheese at my French farmers market. The taste has nothing to do with any shop-bought version (organic or not), the cheese freshest possible (produced the same morning) and the price is so low, I let…Continue Reading “Fresh Goat Cheese Spread/Dip with Chives”

Filo Rolls with Buckwheat (Groats) and Mushrooms

If you like Japanese soba noodles and don’t mind a typical coarse texture of certain grains, you might be tempted to test this combination of buckwheat and mushrooms in crisp thin layers of Greek filo rolls. I can only hope you will love the results as much as I did. If you have never tasted buckwheat, forget all the health benefits…Continue Reading “Filo Rolls with Buckwheat (Groats) and Mushrooms”

Grilled Razor Clams with Garlic and Parsley

I love razor clams for their delicate taste, still recognisable in the presence of strong seasoning, and, most of all, for their texture: soft, but slightly al dente. For years, imagining they were tricky to prepare and/or clean, I was too scared to buy them and ruin the whole big bunch (they are sold in bunches here). Last weekend I finally dared…Continue Reading “Grilled Razor Clams with Garlic and Parsley”

Baked Damson Plums with Yogurt

So simple and soooo good! I wish I could say this more often about the dishes I love… I made this improvised sweet treat last weekend after bringing a big bag of my favourite plums and was really surprised to discover how excellent such an easy and quick dessert turned out. The same recipe can be made with any stone fruit,…Continue Reading “Baked Damson Plums with Yogurt”