Pierre Hermé and the French Cystic Fibrosis Foundation ‘Vaincre la Mucoviscidose‘ have partnered together on International Macaron Day on March 20th to fight against Cystic Fibrosis.
This year I decided to volunteer for this cause dear to my heart. As you may know, CF is a huge part of my life because I was born with the disease and have been fighting it all my life. It’s not my habit to over talk about my illness, but today I wanted to share this experience with you as it perfectly falls into place with my new culinary journey and blogging.
In a few words let me tell you a little about CF. It is a genetic illness that affects the lungs and digestive system which leads to difficulties breathing and gaining weight due to…
Calling all Matcha lovers ! This is a classic madeleine recipe combined with culinary Matcha. Don’t be shy, madeleines are actually very easy to make, and they can be kept in a tightly sealed container for up to 5-6 days. Great for breakfast with a little bit of jam on top, or as a snack with why not some Sencha Japanese tea. 🙂
Did you know there was a difference between culinary Matcha and ceremonial Matcha?
Culinary matcha tea is to be used for a number of different purposes and more specifically used in baked goods. It is designed to be mixed into other ingredients and is more bitter and sharp in taste than the ceremonial Matcha tea. It is also much cheaper than the ceremonial Matcha. There is a real difference in taste, so if you’re not a big fan…
What I love about cooking the most is the social gathering that it creates, and how you can get cooking ideas from anyone. Sometimes those are the best recipes and they can be a great source of inspiration. We tend to stay in our comfort zones when cooking, we get used to the same ingredients, the same dishes, the same habits. Seeing how others around you cook can bring perspective to your own habits.
This slightly modified recipe was given to me by one of my greatest friends that I call Anna Banana. She invited me to her place one evening and made this for me, with butternut squash instead of the sweet potatoes.
You can say it’s just a simple modified Lasagna recipe, and I agree, it totally is. But have you thought of making it? It…
I just got back from a 3-day weekend in Agadir, Morroco and I feel the need to purify my body from gluten and fatty foods! eek !!
So here it goes with the famous Poke Bowl that I’ve been dying to try for months now. This recipe has been trendy for over a year now in the US and Japan. The Poke Bowl comes from Hawaii and is similar to the Japanese dish Chirashi. It can be made with different ingredients such as mango, cashew or macadamia nuts.
The “real” recipe calls for tuna, avocado, seaweed, green onions, ginger and rice.
All these ingredients really are great and full of good calories. In some countries rice is almost mandatory in every meal and is synonym to eating well. But you can learn alot about different types…
What better than a slice of Chocolate tart ? I don’t think much !
I am in the mood for some comfort food and there are so many chocolate tart recipes out there. I’ve never been a big fan of them, until tasting this very special recipe.
It’s a recipe that I got at my former job – at Alain Ducasse. For those who don’t know who Alain Ducasse is, he’s a renown French chef, with over 15 michelin stars in some of his many restaurants around the world. One of the perks of working for a great chef, is that you get to learn a lot about cooking, and of course benefit from all of his recipes.
This Chocolate tart was imagined by one of Alain Ducasse’s chefs Christophe Martin working at the restaurant of ‘La Bastide de Moustiers’,…