Fennel and orange salad

Preparation 20 minutes


2 fennel bulbs, 2 oranges, 2 tbsp of chopped dill, 1 tsp old-style mustard, rice vinegar, olive oil, salt and pepper.


Prepare a vinaigrette with mustard, 5 cl oil, 5 cl rice vinegar, the juice of an orange and season to taste.

Clean the fennel, remove the first two leaves and mince the rest finely, using a mandolin.

Peel and segment the orange, cut the segments in half.

Mix the sliced fennel with the orange segments and 2 tbsp of finely chopped dill.

Chill in the refrigerator until serving.

Even better the next day!

Minis appetizer quiche

Preparation 15 minutes, Cooking time 25 minutes


12 mini barquitas , 3 eggs, 20 cl cream, 10 cl milk, 2 tbsp chopped chives, 100 g diced ham, 50 g grated cheddar, salt, pepper.


Preheat the oven to 180 ° C.

Place the barquitas on a baking sheet lined with parchment paper.

Place in each barquita a little ham, a little chives, a little grated cheddar cheese.

In a salad bowl, beat the eggs with the cream and the milk.

Season to taste.

Divide the preparation in the barquitas.

Bake for 25 minutes.

Serve as an aperitif or as a starter with a green salad.

For you to vary the filling and here are some examples: bacon and Comté or ratatouille and onions and gruyere cheese or tuna and tomatoes and mustard or leek and goat cheese and bacon or leek and smoked salmon or zucchini and goat cheese or tuna and tomato and mozzarella or salmon and spinach.

Tfaya ( Morocco )

To serve with a couscous, memory of a delicious meal, long time ago, in the Gard cooked by Claire.

Preparation 10 minutes – Cooking time 20 minutes


3 onions, 1 cinnamon stick, 1 pinch saffron, 50 g raisins, 2 tbsp sugar, 1/2 tsp cinnamon powder, 10 g butter, salt, pepper, olive oil.


Peel and finely mince the onions.

Heat a little oil in a pan.

Add the chopped onions, butter, cinnamon stick and saffron and cook over low heat, stirring occasionally, about 10 minutes.

Then add the raisins, sugar and cinnamon powder.

Increase the heat and continue to cook, stirring to allow the sugar to caramelise slightly.

It’s ready when all the liquid has evaporated and oinons are caramelized. It’s like a chutney.

Red kuri squash pickles

Pickles twist a ham sandwich, good with meat and fish, perfect with a terrine or a salad. Almost all vegetables can be pickled, except potatoes.

Preparation 15 minutes – Refrigeration 3 hours


1 red kuri squash, and for the marinade: for 1 volume of brown sugar, 2 volumes of white vinegar and 3 volumes of water, some sage leaves and 1 tbsp coriander seeds.


Finely slice the red kuri sqash with a mandolin without peeling it.

Bring the sugar, vinegar and water to a boil with the sage leaves and coriander seeds.

Pour the marinade over the minced pumpkin.

Allow to cool then chill for 3 hours.

Up to one month storage in a jar in your fridge.

Easy original pickles!

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!