Strawberry Gratin (Strawberries Under a Creamy Blanket)

Slightly softened fruits, hidden under a light creamy vanilla-scented blanket… This how I imagined a strawberry gratin and at first it seemed an easy task. I made a quick research on internet, found a reliable-looking recipe and… a disaster. Then, another recipe and another inedible, mushy result. Then I decided to find my own method,…Continue Reading “Strawberry Gratin (Strawberries Under a Creamy Blanket)”

Palets bretons (Sweet and Salty Brittany Cookies)

This was one of the first recipes I have posted. I hardly had any visitors at the time, so I have decided to dig it up and write about these French biscuits (or cookies). They may look ordinary, but their delicate crumbly texture, buttery taste and a delicate touch of saltiness make them very special….Continue Reading “Palets bretons (Sweet and Salty Brittany Cookies)”

Light Matcha Cream

This refreshing, light cream is the second dish I have made with matcha, Japanese powdered green tea. It has become my staple throughout the Summer and since hot days are soon over in Europe, I thought it was high time I posted it. I based my recipe on the Joël Robuchon’s cream (in “Le meilleur etle…Continue Reading “Light Matcha Cream”

Light Coffee and Cardamom Cream

As an avowed coffee addict I also adore desserts containing my favourite drug. Last week I thought it was high time I tried to make one on my own. Browsing through my cookery books I was tempted to make not the easiest coffee éclairs, but finally opted for the cream recipe I found in “Le meilleur…Continue Reading “Light Coffee and Cardamom Cream”

Light Matcha Crème Brûlée

Crème brûlée or burnt cream is probably the most frequent dessert I make and my favourite along with chocolate mousse. It is light, it is cold and warm, soft and crunchy…  Taken from the famous French chef Alain Ducasse’s book (“Le Grand Livre de Cuisine d’Alain Ducasse: Bistrots, Brasseries et Restaurants de Tradition), my crème…Continue Reading “Light Matcha Crème Brûlée”

Buckwheat with Miso

Buckwheat is cultivated in as different countries as Russia, Japan, France and Brazil. Japanese soba noodles and soba shochu, Russian blinis гречневая каша, French “gallettes” or savoury pancakes, boûketes in Belgium, Polish “kasza gryczana” (hulled grains, usually roasted), Italian pizzoccheri,… All those are made from the same plant. Belonging to the Fagopyrum genus, buckwheat is…Continue Reading “Buckwheat with Miso”

Wild Garlic (Ramsons, Bear’s Garlic) Pillows

Having bought a serious amount of wild garlic and having made a lot of wild garlic pesto, I had been using it mainly as a toast spread or a thick sauce  with grilled chicken, fish and vegetables. Last Saturday I had friends for drinks and absolutely wanted them to taste this aromatic plant.  I thought…Continue Reading “Wild Garlic (Ramsons, Bear’s Garlic) Pillows”

Pear and Fresh Cheese Tart

Even though the ingredients are not unusual, nor exotic and their combination is not really surprising, this tart’s flavour is extraordinarily different. Sweet pears and slightly tart, grainy, fresh curd cheese filling create a unique combination. Since I hardly add any sugar and the pastry case doesn’t have it either, the tart is not overly…Continue Reading “Pear and Fresh Cheese Tart”

Potatoes and Curd Cheese Dumplings, or Pierogi ruskie

Ravioli, empanadas, gyoza, mandu… Dumplings – or pastry packages with various fillings –  appear in most of the traditional cookery books in the world. Pierogi (pronounced “p-ye-ro-ghee”), or Polish dumplings, have dozens of different traditional fillings, and their variations are infinite. They can be both sweet and savoury, bigger or smaller, with or without meat,…Continue Reading “Potatoes and Curd Cheese Dumplings, or Pierogi ruskie”