The other day I discovered a Parisian market in the 12th district of Paris – “Aligre Market” – during a food photography class. I love Paris because even after living here for over 10 years now, I still discover new places every day.
This farmer’s market is open 6 days out of the week, and is composed of an outdoor market on Aligre street, and a covered market called the marché Beauvau near Aligre square.
I’ve rarely seen such beautiful produce than here and let me tell you, taking shots of them was such a pleasure, it was so refreshing to see all the explosions of colors. Lucky that I fell on a sunny day, which made it so much more agreeable!
I’ve been wanting to make a Pavlova for over a year now but I’ve never gotten around to doing it. Maybe because I thought I would mess it up or that it was a very technical recipe. Turns out it’s actually easy to make ! Ha !
My favorite part of the Pavlova is that the meringue is soft and chewy on the inside and crunchy on the outside, requiring it to be perfectly cooked.
How to cook a meringue to perfection you ask ? Here are a few tips :
○ Perfectly separate the yolks from the whites
Meringues don’t like grease or fat, so if there is some egg yolk left in your bowl (that corresponds to fat) you may experience some difficulties getting your egg whites to rise.
Mission of the day: make something without having to go grocery shopping, meaning using only the ingredients in my kitchen!
Calls for some creativity, but when you set your mind to it you can whip up so many things with what you have at home!
So here it goes for a slightly revisited version of our classic Banana bread recipe because I’m sick of the boring banana bread we’ve been eating for years. It’s one of those recipes that calls for more oil and sugar than it does bananas 🙂 and then ends up being a little dry to taste.
Well not this time, because for this recipe, I replaced the vegetable oil by some yummy and healthy coconut oil, and added some unsweetened greek yogurt for moist. To give it a little spruce I also added shredded coconut and pecans!…
For Easter it has become my tradition to buy some of my favorite chocolates at ‘La Manufacture de Chocolat Alain Ducasse’. The quality of their chocolates is the best I’ve ever eaten.
A concept created by the French Chef Alain Ducasse and made in Paris by the chocolate-maker Nicolas Berger, you can (re)discover the origins of cocoa beans in each one of their chocolate bars, to each their original and unique flavour.
Le Chocolat Alain Ducasse is one of the few bean-to-bar Chocolate shops in Paris. Bean-to-bar means the manufacturer oversees the chocolate production chain, from sourcing the beans to making the actual bars. He will therefore be responsible for each step of the processing of the beans into chocolate, which requires having the right machines and manpower.
For dark chocolate amateurs, you will discover singular aromas according to the…
I recently discovered Energy balls also called Energy bites and all I can say is they are amaaaazing ! 🙂
The concept is simple: these are delicious no-bake snacks full of protein, magnesium, fiber, vitamins and sugar free! All natural sugars from organic dried fruits, fresh fruit, nuts and oats. You can make them with almost anything, sweet or savory, the trick is to have enough moisture (but not too much) to bind them together as to form a small ball.
Made in just 10 minutes, they’re great snacks to have for breakfast if you’re not big on the full-on pancakes and eggs breakfast but need some energy to hold you over in the morning. They’re good before a workout and can be kid-friendly snacks to substitute cookies and candy.
If I had known about these little goodies sooner I’d be…