Carrots, goat’s cheese spread

tartinade chèvre carottes

Inspired by “la cuisine de Dany”

Preparation 15 minutes – Cooking time 15 minutes


200 g carrots, 100 g soft goat’s cheese, 15 cl cream, 1 tbsp Dijon mustard, 1 tbsp ground cumin, 1 tbsp white balsamic, salt, pepper, chives.


Steam carrots until cooked.

In a food processor, coarsely blend carrots, cheese, chives, mustard, cumin, cream and vinegar.

Season to taste and mix well.


Serve with toasted slices of baguette.

Italian style “croque cake”

croque cake à l'Italienne

A recipe from “Femme Actuelle” magazine

I have published a “croque cake” recipe, this is a very yummy version.

Preparation 20 minutes – Cooking time 25 minutes – Serves 6


12 slices of bread, crust removed and trimmed to the size of your cake mould, 2 slices of ham, 4 slices of Parma ham, 1 jar of pesto, 24 sun-blushed tomatoes, 70 g butter, 2 eggs, 15 cl double cream, 40 cl milk, 80 g grated mozzarella, 50 g grated comté, 60 g flour, salt, pepper, fresh basil to decorate.


Preheat oven at 180 C°.

Butter your cake mould.

Whisk eggs and cream in a bowl, season.

Melt 60 g butter in a pan, add flour and mix, add milk and let preparation thicken, stiring.

Add mozzarella in the bechamel and let it melt, season.

Layer slices of bread in your mould to cover the bottom.

Add a layer of cream and egg mixture, then some pesto, 1/2 slice of ham, 1 slice Parma ham, bechamel and 4 sun- blushed tomatoes.

Repeat operation to finish with bread.

Pour over the rest of egg and cream mixture and the rest of bechamel, sprinkle with grated comté.

Bake 20/25 minutes.

Serve with a green salad.

Sage leaf fritters

beignets de feuilles de sauge

Preparation 20 minutes – Cooking time 15 minutes – Serves 4


40 nice sage leaves, 70 g flour, 1 egg, 20 cl milk, salt, oil.


Separate egg white and yolk.

Whisk yolk, milk and flour to get a smooth batter.

Leave 1 hour to rest.

Whisk egg white and incorporate to batter.

Heat oil in a deep pan.

Coat each sage leaf in batter, fry until golden.

Drain on kitchen paper, sprinkle with salt and serve warm.

Slow cooker Mongolian beef

Mongolian beef

Preparation 30 minutes – Cooking time 5 h – Serves 4/6


500 g flank steak, 50 g cornstarch, 1 onion finely sliced, 1 tbsp minced garlic, 4/5 spring onions cut into 1/2 inch pieces, 100 g soy sauce, 100 g water, 100 g brown sugar, 100 g hoisin sauce, 1 tbsp minced ginger, 1 tbsp sesame oil, salt, pepper.


Cut the meat into bite-size pieces.

Coat all pieces with cornstarch and allow to rest 10 minutes.

Brown meat 5/6 minutes in a little olive oil.

Add all other ingredients and cook 5 hours on low setting.

Season to taste.

Serve with steamed rice.

You can make this recipe in a cocotte, 1 h 30 on low heat.

Mini blinis and quail eggs

oeufs de caille et blinis

Preparation 20 minutes – Cooking time 10 minutes – Serves 6


24 mini blinis, 12 quail eggs, 1 jar salmon roe, the green of a spring onion, 1 tbsp tarragon leaves, 1 tbsp Dijon mustard, 1 tbsp creme fraiche, 1 tbsp mascarpone, salt, pepper, olive oil.


Cook quail eggs, peel and cut in halves.

With a food processor, mix tarragon, onion, mustard, cream, mascarpone.

Season to taste, add a little olive oil, stir.

Place mini blinis on your serving plate.

With a spoon or a piping bag, place some of your herb mixture.

Place half quail egg on top, add a few salmon roe.

Decorate with a tarragon leave.

Place in your fridge until serving.

Tomatoes like a “religieuse”

religieuse tomate 2

Preparation 30 minutes – Serves 4


4 nice round tomatoes, 4 cherry tomatoes, 1/2 cucumber, Soft goat’s cheese, 1 slice smoked salmon, salt, pepper, olive oil, chives.


Peel tomatoes.

In the big ones, cut a slice stem side the lowest you can, for the cherry tomatoes, cut the opposite side.

Scoop out carefully the inside of all tomatoes.

Peel and finely dice cucumber.

Finely slice salmon.

Mix goat’s cheese ( keep a little cheese for decoration) , cucumber, salmon, season to taste and add a little olive oil and 2 tbsp finely chopped chives.

Fill tomatoes with the mixture.

On your serving plate, place a big tomato, the cherry tomato on top.

Decorate with cheese using a piping bag so it looks like whipped cream.

Serve with a green salad and a sauce ( olive oil, balsamic vinegar, salt, pepper).

Nachos supreme

nachos suprêmes

Preparation 30 minutes – Cooking time 20 minutes – Serves 6


250 g minced beef, 1 jalapeno diced, 2 garlic cloves crushed, 2 red onions finely sliced, 1 tbsp oregano, 1 tbsp ground cumin, 3 tbsp tomato puree, 2 tbsp Tequila, zest and juice of a lime, 100 g canned kidney beans, 400 g shredded cheddar cheese, 1 big bag tortillas chips, 2 tomatoes diced, 2 tbsp chopped black olives, chopped coriander, sour cream and salsa to serve.


In a pan, fry beef with a little olive oil.

Season to taste, add diced jalapeno, oregano, cumin, garlic and cook 5/6 minutes.

Add tomato puree, Tequila, lime zests and juice, beans and cook 2/3 minutes.

On a baking sheet, layer chips, meat mixture, diced tomatoes, chopped olives and shredded cheese.

Broil until cheese melts.

Serve with sour cream, salsa and chopped coriander.

Chili con queso

chili con queso

Preparation 30 minutes – Cooking time 10 minutes – Serves 4


1 small onion finely diced, 1 garlic clove peeled and crushed, 200 g cheese ( cheddar and mozzarellla), 10 cl beer, 1 pack tortillas chips, 2 jalapenos seeded and finely diced, 1 tbsp chili spice mix, 1 tomato finely diced.


In a pot, soften diced onion in a little olive oil, add diced chillies and continue to cook.

Add crushed garlic, cheese, beer and spic mix and stir on low heat until melted.

Add diced tomato and stir.

Serve on a fondue burner with tortillas chips to dip in.

You can also add chopped coriander.

Santa Fe’s gazpacho


Preparation 20 minutes – Serves 4


1 l good quality tomato juice, 1 tomato, 1 cucumber, 1 celeri stick, 1 garlic clove, 1/2 onion, 2 green chillies, 3 slices of bread, olive oil, 2 tbsp red wine vinegar, salt, pepper.


Peel tomato and dice.

Peel cucumber and finely dice 10 cm.

Finely dice 10 cm of celeri stick and 1 chilli.

In a bowl, toss diced vegetable with a little olive oil.

Remove crust from 2 bread slices, cut into croutons and fry in a little olive oil.

In a food processor, blend tomato juice, garlic clove, 1 slice of bread, the rest of cucumber, celeri, chilli roughly chopped, vinegar and 1/2 onion.

Season to taste.

Divide preparation in individual bowls and refrigerate.

When serving, sprinkle with diced vegetables and croutons.