I love having these almond orange cakes with coffee or tea, especially for le goûter (also known as quatre heures) - a snack that takes place at around 4pm that traditionally features something sweet. The recipe is super simple and the results, I find, are moist and vibrant in flavour.
A vegetarian recipe for porcini risotto: creamy, earthy and emboldened with aromatic garlic and thyme. Serves 4.
A summer recipe for wine-poached peaches, touched with a bit of vanilla and cinnamon. Prep time: 5 minutes. Cooking time: 20 minutes. Serves 4.
Because summer: a cooling cucumber and mint soup with just a dash of earthy coriander. Prep and cooking time is 40 minutes at most. Make in advance as it'll need time to chill before serving.
A recipe for the classic French sponge cake, the madeleine. Prep time: 15 minutes. Cooking time: 10 minutes.
I love how the dish offers a spectrum of complimentary flavours: the tangy sweetness of the peaches and honey; the gentle bite of the balsamic; the green freshness of the basil; the unique undertone of the cardamon and the ricotta that softens the palate.
This four ingredient French classic (cream, vanilla, eggs and sugar) intimidated me - that is, until I tried making it. The following recipe is how I make crème brûlée.
The creamy quality of the goat cheese, the earthy sweetness of beetroot and caramelised onions and an uplifting dash of balsamic vinegar - this combination is one of my forever favourites.
The first weekend of June was a long one for us: four hot days passed lazily in the south of Burgundy, where Rémi's mother showed me how to make choux (pronounced a bit like "shoe") - a French pastry I've been wanting to learn how to make for some time.
Served chilled, vichysoisse is creamy yet refreshing, satiating but not overly. It makes for a good starter in warmer months, and as a main if lunch proves to be too big or too late. It is can also be served warm, but I do like how it differs from the majority of soups in its simply being cold.
Last Christmas Rémi's family gave me a beautiful cookbook from Maison Ladurée. One of the simpler recipes in the book is the one for making financiers, little cakes best described as buttery pillows of almond goodness.
This is my version of poulet à la provencale. Apparently there are many ways one can go about making it, but I think mine is quite loyal to the tradition of the dish. Anyway, its a bold, great tasting dish that reaps a lot in little time and with little effort!
A recipe for French toast, aka pain perdu (lost bread).
Have you heard of Menu Next Door? It's an initiative that kicked off in Brussels, last year, and has since spread to London and Paris. What Menu Next Door does is allow for foodies, home cooks and amateur chefs to share their culinary creations with their neighbours and friends. Pretty neat, huh?
Eat low on the food chain (because it's better for our environment!) with protein and fibre-loaded chickpeas! This recipe utilises fruit and veges that are readily available in the summertime (because seasonal is also better for our environment and health).
It's the third day of June and I have not seen a peep of sun for a week. The Seine has swollen, engulfing the devoid sidewalks that line it, and the Louvre and Musée d'Orsay have closed their doors as a precautionary measure to protect the art and history they house.
Today I tried my hand at Alain Ducasse's double-baked cheese soufflé with parmesan cream recipe. It was good. Like, really good. If you're a fan of Parmigiano-Reggiano and Comté then you won't regret all the cream and butter and cheese involved in this dish.
Perfect for our seasonal change: a gently spiced salad that finds balance between the heartiness of spiced rice and lentils and the tart freshness of pomegranate and mint.
I'd only heard of quenelles after my move to France, when my boyfriend introduced me to the store-bought, ready-made variety. I didn't like that they were made in a factory out of ingredients I had no control over, so I decided to learn how to make them myself.
I reckon that soup, given all its value both in pleasure and in health, is under-esteemed. Here's my recipe for cauliflower and leek soup, plus some general soup-making tips.
A recipe for the northern France winter classic, onion soup. Top it off with gruyère, compte or another hard cheese and a final sprinkle of herbs.
A recipe for a moist, easy-to-make banana cake without eggs, cream or milk.
If you can peel fruit and can operate a stove then I can promise you that you can make wine-poached pears! This versatile dessert can be served warm or cold, and can be prepared with our without sugar. Prep time: 5 minutes. Cooking time: 30-60 minutes.
A step-by-step guide to making tomato, zucchini and goat cheese quiche, along with pastry made from scratch. 30 minutes prep, 55 minutes cooking time. Serves 4.
Say no to food waste with a bits and bobs salad. (Bonus: You won't need to rush to the shop or spend a single penny.)
My transition from French supermarkets to local artisans and marchés, plus a carrot and ginger soup that's as warming as it is simple to make.
This roasted pumpkin, mushroom and fennel pizza is not only easy to make but is given a unique twist with a garnish of mint.
These caramelised onion, roquefort and pear tarts make a perfect appetizer or canapé. Prep time: 30 minutes. Cook time: 15 minutes.
More about food:
I've been focusing on clarifying the project's direction, and have been researching and planning more than I've been producing content and hanging out on social media. At present, I'm looking at our attitudes and behaviours toward not just preparing and consuming food, but how we regard every aspect of it
I'm pretty concerned about the amount of food we waste. Here's why. (Plus ways we can gradually go about wasting food less and less.)