Quik creamy tarragon chicken

Preparation 15 minutes – Cooking time 20 minutes – Serves 4


4 chicken breasts, 40 cl chicken broth, 60 cl cream, 1 shallot, 2 tbsp lemon juice, 3 tbsp chopped tarragon, salt, pepper.


Cut the chicken into bite sized pieces.

Sauté the chicken in a pan with a little olive oil until golden.

Season to taste.

Mince the shallot and add it to the sauté pan.

Add the broth and 1 tbsp tarragon and allow to reduce for 15 minutes.

Add the cream, lemon and remaining tarragon and simmer for 5 minutes over low heat.

Serve hot with steamed rice.

Avocado chips

Preparation 10 minutes – Cooking time 20 minutes


1 ripe avocado, 120 g grated parmesan cheese, 1 crushed garlic clove, 1 tsp lemon juice, 1 pinch dried basil, 1 pinch dried oregano, 1 pinch dried thyme, salt, pepper.


Preheat the oven to 170 ° C.

In a salad bowl, mash avocado until smooth with a fork.

Add parmesan, lemon juice, herbs and season to taste.

Prepare a baking sheet covered with parchment paper.

Using a tablespoon, make small piles of the mixture making sure to space them.

Flatten them with the back of the spoon.

Bake for 20 minutes until goden and crisp.

Allow to cool.

Serve with a tomato salsa to dip in.

Appetizer mini crescents

Preparation 15 minutes – Cooking time 20/25 minutes – 16 mini crescents


1 ready rolled puff pastry (or homemade), 2 slices of good quality ham, 1 mozzarella ball, 3 sundried tomatoes, 3 tbsp of pesto, cream, 2 tbsp of sesame seeds, 1 egg yolk, salt, pepper.


Preheat the oven at 180 ° C.

Cut the puff pastry into 16 triangles.

Cut the ham into small cubes and the tomatoes into small pieces.

Cut the mozzarella into 16 pieces.

Place on each large part of the dough a little dollop of pesto.

Divide on top the diced ham, tomato pieces and mozzarella.

Mix the cream with a little salt and pepper.

Add a little seasoned cream on each triangle.

Roll the triangles towards the tip to form the crescents.

Place the crescents on a lightly oiled baking sheet.

Brush each croissant with beaten egg yolk diluted with a little water.

Sprinkle with sesame seeds.

Bake for 20/25 minutes.

Enjoy warm with aperitif or as a starter with a salad.

Easy caramel pork

Preparation 15 minutes – Cooking time 45 minutes – Serves 4


1  pork filet mignon, 1 onion, 2 garlic cloves, 6 cl soy sauce, 10 cl nuoc mam sauce, 2 tsp ground ginger, 1 cube of chicken broth, salt, pepper, oil, 50 cl water, 100 g sugar, 1 tsp of 5 spices.


Cut the pork into bite sized pieces.

Peel and finely chop onion and garlic.

In a wok, brown the meat in a little oil.

Add the minced onion and garlic and continue to fry for 3/4 minutes.

Then add the soy sauce, nuoc mam sauce, ginger, 5 spices, the bouillon cube, 50 cl water and let simmer for 30 minutes, stirring occasionally.

Check the seasoning.

Make a caramel with 100 g of sugar and 2 tbsp of water, (if you are afraid of burning the caramel, you can buy a small bottle of caramel ready to use at the supermarket).

Pour the caramel into the wok and continue to simmer 15/20 minutes to thicken the sauce.

Serve with rice.

My favorite mussel recipe

Preparation 15 minutes – Cooking time 20 minutes – Serves 2


1 kg mussels, 1 onion, 2 celery stalks, 10 g butter, 1 tsp curry powder, 2 tbsp cream, 20 cl of good dry white wine, pepper.


Rinse and clean the mussels.

Peel and finely chop the onion.

Wash and thinly slice celery.

In a large pot, melt 10 g butter.

Fry the chopped onion for 3 minutes.

Add the celery and continue to fry for 3 to 4 minutes.

Add white wine, curry and a pinch of pepper.

Add the mussels and cook covered for 4/5 minutes, stirring occasionally.

Add the cream, combine.

Serve with French fries of course!

Mirabelle plum gratin

Preparation 15 minutes – Cooking time 35/40 minutes – Serves 4


400 g mirabelle plums, 2 eggs, 80 g ground almonds, 2 tbsp sugar, 10 g butter, 15 cl cream, 1 tbsp vanilla paste, 10 cl milk.


Preheat the oven at 180 ° C.

Pit the mirabelles.

Whisk the whole eggs with the sugar.

Add ground almond, cream, vanilla paste and milk and combine.

Butter an oven dish or individual ramekins.

Pour a little egg mixture.

Divide the mirabelle plums and add the rest of the egg mixture.

Bake for 40 minutes (a little less if you make individual ramekins).

Enjoy warm or cold, mirabelle plum season is short!

Chicken, creamy paprika sauce

Preparation 15 minutes – Cooking time 25 minutes – Serves 4


4 chicken breasts, 1 tbsp of smoked paprika, 1 tbsp of paprika, 2 garlic cloves, 500 g baby spinach, 10 cl dry white wine, 1 tbsp flour, 10 cl chicken broth , 1 small lemon, 120 g cream, salt, pepper, olive oil.


Season the chicken with a little salt, pepper and smoked paprika.

Heat a little oil in a pan.

Fry the chicken for 10 minutes, turning them half time.

Set aside on a plate.

Peel and mince the garlic.

In the pan, melt a knob of butter.

Add the garlic and cook for 2 minutes, stirring.

Then add the flour and stir.

Add the white wine while stirring, then the broth, the cream, the sweet paprika and the lemon juice.

Season to taste.

Add the spinach and simmer for 3 minutes.

Put the chicken back and coat it well in the sauce.

Leave on low heat for a few minutes.

Serve with fresh pasta or steamed rice.

Cucumber salad, Japanese style

Want some freshness? here is a quick and easy to make salad.

Preparation 15 minutes – Serves 4


1 cucumber, 1/2 tsp salt, 1/2 tsp sugar, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp sesame seeds.


Wash the cucumber, remove both ends and slice thinly with a mandolin.

Place cucumber slices in colander and sprinkle with salt.

Stir with your hands and allow to drain 10 minutes.

Rinse under cold water and remove the maximum water with paper towels.

In a bowl, stir the sugar, the soy sauce, the rice vinegar, the mirin until the sugar dissolves.

Add the cucumber and sesame seeds and mix well.

Leave in the refrigerator until serving.

Chicken and coconut cakes

Preparation 20 minutes – Cooking time 10 minutes – Serves 4


2 nice chicken breasts, 2 onions, 2 eggs, 2 tbsp chopped fresh cilantro, 1 pinch Cayenne pepper, 1 tsp ground ginger, 1 tsp turmeric, 1 tsp ground cumin, salt, pepper, 75 g grated coconut, neutral oil.


Using a food processor, finely chop onions and chicken.

In a bowl, mix with your hands the chicken, onions, coriander, cayenne pepper, ginger, turmeric, cumin, 30 g grated coconut and season to taste.

Prepare a deep plate with the remaining coconut.

Form balls with the mixture and roll them in the grated coconut.

Refrigerate for 1 hour.

Heat neutral oil in a wok.

Fry the balls until golden then drain on paper towels.

Serve with a chutney or a yogurt sauce.

Peach and Parma ham salad

To change from the classic melon / Parma ham 🙂

Preparation 15 minutes – Serves 4


130g Ricotta, beautiful lamb’s lettuce leaves, 2 ripe peaches, 6 thin slices of Parma ham, some almonds with skin, 1 tbsp chopped chives, salt, pepper, balsamic vinegar, olive oil.


In a bowl, mix the Ricotta with the chives, a little salt and pepper.

Cut peaches with skin into wedges.

Wash and pat dry the salad.

Prepare 4 plates.

Place small dollops of seasoned Ricotta on the plates.

Arrange the peach wedges harmoniously on the plates.

Then place the slices of ham cut into two or three pieces.

Add lamb’s lettuce and some almonds.

Sprinkle with a little “fleur de sel”, a little pepper, a drizzle of olive oil and a few drops of Balsamic vinegar.

Serve fresh.