Langoustines, broad bean and cured ham

A delicious land and sea combination.

Preparation 30 minutes – Cooking time 25 minutes – Serves 4


12 langoustines, 150 g good quality cured ham, 400 g of frozen peeled broad beans, 2 sprigs of fresh thyme, 1 sprig of fresh oregano, olive oil, salt and pepper.


Peel the langoustines.

Season the tails and set aside in your fridge.

In a saucepan, crush the heads and fry them over high heat 2 minutes with a little olive oil.

Add 30 cl of water and boil for 10 minutes.

Strain the broth.

Cook the beans for 5 minutes in salted boiling water, drain and refresh under cold water.

Cut the ham into large pieces and grill 30 seconds in a frying pan.

Reserve the grilled ham on a plate and fry the langoustines tails 3 minutes in the same skillet.

Reserve langoustines tails with the grilled ham.

Put the drained beans in the pan with the filtered broth, thyme, oregano and season to taste.

Cook 3/4 minutes over high heat, stirring.

Divide beans, langoustines and ham on 4 individual plates and serve.

Apple butter

It’s been a while since I see recipes of apple butter recipe (there is no “butter” in apple butter. The name comes from its smooth and buttery texture). I went to do research on the internet to test this delicious spread on the morning bread rolls and used my slow cooker.

Preparation 20 minutes – Cooking 13/14 hours in the slow cooker (or 2/3 hours in a large, wide, thick-bottomed pot)


2 kg of apple, 500 ml of good quality apple cider, 225 g of white sugar, 110 g of brown sugar, 50 ml of Calvados, 50 ml cider vinegar, zest and juice of a small lemon,1 tsp vanilla extract, 1 tsp cinnamon powder, 1/2 tsp salt, 1/4 tsp grated nutmeg, 1/4 tsp ground ginger, 1 clove powdered, 1 pinch of 4 spices.


Preheat oven to 200 ° C.

Peel and cut apples into small cubes.

Place the diced apples on a baking sheet covered with parchment paper.

Bake for 20 minutes.

Put the apple dices and juice in the slow cooker.

Add white sugar, brown sugar, Calvados, cider vinegar, zest and lemon juice, vanilla extract, cinnamon, salt, nutmeg, ginger, clove, 4 spices.

Stir well to combine.

Leave to cook for 10 hours in “low” position.

Remove the lid and place the slow cooker in the “high” position.

Simmer for another 2 hours, stirring occasionally until desired consistency is obtained.

Puree the preparation with an immersion blender.

Divide into sterilized jars.

This preparation can be kept for a long time, up to one year.

A pure delight on the morning toasts.

Vegetable Pakora ( India )

A nice idea as appetizer.

Preparation 15 minutes – Cooking time 10 minutes


100 g chickpea flour, 1 large onion, 3 potatoes, a few cauliflower florets, 1 tsp salt, 2 tbsp garam massala, 1 tsp turmeric, 2 finely chopped chillies without the seeds, 1 tbsp minced ginger, 2 tbsp chopped fresh coriander, 1 tbsp cumin seed, 1/2 tsp chilli powder, lemon juice, water, frying oil.


Peel and cut the onion into thin slices.

Finely chop the cauliflower florets.

Peel and grate the potatoes.

Place all vegetables in a salad bowl and add salt, garam massala, turmeric, chopped chilli, ginger, coriander, cumin seeds, chili powder.

Mix to coat the vegetables with the spices.

Add chickpea flour and mix with hands.

Add the lemon juice and a little water, mix with, using your hands to obtain a thick paste that coats the vegetables well (add water a little at a time ).

Heat oil in a fryer or a wok.

Using a tablespoon, gently place a little dough in the hot oil.

Stir the pakoras using a slotted spoon and remove them as soon as they are golden.

Drain on paper towel and serve with an Indian chutney or simply ketchup.

Apple croissants

An easy dessert.

Preparation 15 minutes – Cooking time 13/14 minutes – 12 croissants


1 ready rolled puff pastry, 1 Granny Smith apple, 60 g brown sugar, 1 tsp cinnamon, 50 g butter, 80 g pecans (or hazelnuts), 1 jar salted butter caramel.


Preheat oven to 190 ° C.

In a bowl, combine sugar and cinnamon.

Cut the dough into 12 triangles and place them on a baking sheet covered with parchment paper.

Remove the core from the apple and cut it into 12 quarters.

Roughly chop nuts.

Melt the butter and coat the apple quarters.

Spread sugar with cinnamon on each triangle of dough.

Divide the chopped nuts on the triangles.

Place an apple quarter on the wide part of the triangles.

Wrap the dough from the wide part to form the croissants.

Brush a little melted butter over the croissants.

Bake for 13/14 minutes.

Let cool 5 minutes before serving with a dollop of salted butter caramel.

Porcini mushrooms preserved in oil

It is the beginning of the mushroom season, to be used as an apetizer, in salads or make a bruschetta with marinated mushrooms.

Preparation 15 minutes – Cooking time 7/8 minutes minutes – Serves 6


1 kg of small porcini mushrooms (or a mixture of wild mushrooms of your choice), 10 cl dry white wine, 10 cl water, 2 bay leaves, 2 sprigs fresh thyme, 5 peppercorns, 1 garlic clove, 2 shallots, salt, olive oil.


Clean the mushrooms and cut them in half.

Peel and cut the garlic into slices.

Peel and cut the shallot into large pieces.

Bring to the boil water, white wine and 1 tsp salt.

Add mushrooms, garlic and shallot and cook for 7/8 minutes.

Drain and divide the mushrooms, garlic and shallot in one or several jars according to their size.

Add pepper, bay leaf and thyme.

Cover with olive oil.

Refrigerate 48 hours before serving.

Mexican spicy soup with meatballs

Starting to be a little chilly outside, try this spicy soup.

Preparation 15 minutes – Cooking time 30 minutes – Serves 6


400 g ground beef, 100 g chorizo, 60 g Masa Harina (fine corn powder) or Maïzena, 1 egg, 2 onions, 3 garlic cloves, 1 chipotle in adobo sauce, 2 tablespoons of adobo sauce (product available on the net, 5 tbsp chopped cilantro, 1 tsp ground cumin, 3 tsp chili powder, 300 g corn, 250 g black or red beans, 250 g crushed tomatoes, 1 green pepper finely chopped without seeds, 2 liters of beef stock, 1 bay leaf, 1 tsp dried oregano, 50 g long grain rice, salt, pepper, oil.


Preheat oven at 180 ° C.

In a bowl, combine ground beef, chopped chorizo, 60 g masa, 1 egg, 1 finely minced garlic clove, 1 finely chopped chipotle pepper, 2 tbsp of adobo sauce, 1 tbsp chopped coriander, 1 finely chopped onion , 1/2 tsp ground cumin, 1/2 tsp chili powder, season to taste.

Form the mixture into 3 cms meatballs.

Place meatballs on a baking sheet covered with parchment paper.

Bake for 18/20 minutes.

Heat a little oil in a large pot.

Sauté 1 finely chopped onion 4 minutes.

Add 2 finely chopped garlic cloves and continue cooking for 1 minute.

Add beef broth, corn, beans, crushed tomato, chopped green pepper, rice, bay leaf, 2 tsp chilli powder, 1/2 tsp powdered cumin, 1 tsp dried oregano and seasoned to taste.

Simmer for 15 minutes.

Add the meatballs and 2 tbsp chopped coriander, simmer 5 minutes.

Serve, sprinkled with chopped coriander.

Tomato and Goat Cheese gratin

Preparation 15 minutes – Total cooking time 50 minutes – Serves 4


4/5 Roma tomatoes, 2 garlic cloves, 120 g breadcrumbs, 300 g fresh goat’s cheese, 100 g pitted black olives, 2 tbsp coarsely chopped flat leaf  parsley, 1 tbsp chopped oregano, salt, pepper, olive oil.


Preheat oven at 200 ° C.

Roughly chop the olives.

Cut the tomatoes into slices.

Sprinkle the tomatoes with a little olive oil and coat them well.

Place the tomatoes on a baking sheet covered with baking paper.

Bake the tomatoes for 20/25 minutes.

5 minutes before the end, add the peeled and chopped garlic on the tomatoes.

Lightly oil a gratin dish.

Place half of the tomatoes on the bottom.

Spread the goat cheese over it.

Sprinkle with parsley and oregano and chopped olives.

Season to taste.

Cover with tomato slices. then breadcrumbs.

Drizzle with a little olive oil.

Bake for 30 minutes.

Serve sprinkled with chopped herbs in decoration.

Salmon bites with spicy mayonnaise

Preparation 20 minutes – Cooking time 30/35 minutes total


1 kg of skinless salmon fillets, 1 onion, 150 g breadcrumbs, 120 g finely chopped basil, 1 egg, 8 tbsp lemon juice, 200 g mayonnaise, 60 g Dijon mustard, 4 tbsp Sriracha sauce, 1 garlic clove, salt, pepper.


Preheat oven to 200 ° C.

On a baking sheet covered with aluminum foil, place the fish fillets and season with a little salt and pepper.

Bake for 16 minutes to cook fish.

Meanwhile, peel and finely chop the onion.

Sauté the chopped onion in a frying pan with a little olive oil for 5/6 minutes.

Flake the fish removing any bones if necessary in a salad bowl.

Add onion, breadcrumbs, 80 g mayonnaise, egg and 4 tbsp of lemon juice.

Season to taste and combine gently.

Form balls with the equivalent of a large tablespoon of preparation.

Place the fish balls on a baking sheet covered with parchment paper.

Bake for 15/20 minutes until crispy and golden.

Prepare the dipping sauce combining 120 g of mayonnaise, 4 tbsp of sriracha sauce, 4 tbsp lemon juice, 1 garlic clove peeled and finely chopped and a little salt and pepper.

Serve as an appetizer, too good

Pesto and mushrooms shrimps

easy, fast and tasty!

Preparation 15 minutes – Cooking time 20 minutes – Serves 4


500 g raw deshelled and deveined shrimps, 300 g of button mushrooms or, even better, shiitake, 120 g home made pesto ( or a jar), 100 ml chicken broth, salt, pepper, 2 drops tabasco, olive oil, 2 tbsp chopped basil.


Clean and finely slice mushrooms.

Heat a little oil in a sauté pan.

Add shrimp, tabasco and season to taste.

Cook for 4/5 minutes, stirring then set aside on a plate.

In the same pan, add a little oil and then sauté the mushrooms for 3/4 minutes.

The vegetation water must disappear and the mushrooms cooked.

Add the pesto and the chicken broth to the pan, stirring.

Return shrimp to skillet, mix well.

Serve, sprinkled with chopped basil with white rice.

Bali Mie Goreng ( Indonesian fried noodles )

Preparation 30 minutes – Cooking time 20/25 minutes – Serves 4


200 g Chinese egg noodles, 3 garlic cloves, 100 g chicken breast, 120 g raw and deveined shrimps, 1/2 tsp white pepper, 4 tablespoons sweet soy sauce, 150 ml chicken stock, 2 pak choi, 100 g of bean sprouts, 2 spring onions, 50 g of red pepper, 2 cm of ginger, 2 shallots, 1 egg, 2 tbsp of coarsely chopped coriander, salt, pepper and peanut oil.


Peel and finely chop garlic.

Finely slice spring onions.

Cut the chicken breast into thin strips.

Finely slice the pak choi, the red pepper.

Peel and mince ginger and shallots.

Cook the noodles according to the package instructions, drain and set aside.

In a frying pan or wok, heat a little oil.

Add pak choi, ginger, garlic, spring onions, red pepper and shallot.

Stir for 5 minutes.

Add chicken and fry for 5 minutes.

Add the chicken stock, season to taste.

Add shrimps, bean sprouts and simmer for 5 minutes.

Place the reserved noodles in the wok and mix well to coat them with the sauce.

Add sweet soy sauce and mix well.

Break the egg in the wok, stir well and simmer 5 minutes.

Serve, sprinkled with fresh coriander and prawn crackers.