• Chocolate cookies – Cédric Grolet.

    08/03/20224passionfood

    I have never tasted such an amazing chocolate cookies with an intense chocolate taste, not very sweet and perfectly balanced. They are crispy on the outside and gooey on the inside. Garnished with a cocoa nib praline and a creamy chocolate caramel with a hint of fleur de sel that makes all the difference and…

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  • Hazelnut financiers – Nicolas Bernardé

    12/02/20224passionfood

    First time I have made these hazelnut financiers, was for the charity organised by my husband’s company, I also made one of my favourite sweet “amaretti with honey, citrus and orange blossom – Ottolenghi “. I was so happy to be part of this event which was for the benefit of the “Emirat Red Crescent”.…

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  • Baked mint rice with pomegranate & olive salsa – Ottolenghi

    04/02/20224passionfood

    Look how beautiful is this baked mint rice with pomegranate and olive salsa. It’s not only colourful and flavourful it’s also an easy side dish to make. Ottolenghi said : “that cooking rice PERFECTLY is one of those things that shouldn’t be complicated but can be surprisingly difficult, for some”. And he’s right. If you…

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  • Citrus & almond cake – Christophe Michalak

    01/02/20224passionfood

    I have always been a big lover of cakes. And that probably explains why I have a lot of cake recipes in my blog. But seriously, what’s better than a slice or two of a delicious cake waiting to be enjoyed with your morning coffee or afternoon tea. This recipe is from one of my…

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  • Roasted asparagus with almonds, capers and dill

    15/01/20224passionfood

    I know, I know, I know it’s not asparagus season yet, but I found some at the grocery store and I couldn’t resist. I don’t know how many time I made this recipe and I still can’t get enough of it. One of the best things about this roasted asparagus with almonds, capers and dill,…

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  • Gnocchi alla Romana – Ottolenghi

    14/01/20224passionfood

    When you hear “gnocchi”, you automatically think of the classic type of gnocchi or “gnocco” as Italians say, which are dumplings often made from mashed potatoes or ricotta. But before potatoes and corn for polenta came to Europe from the Americas, Romans made custardy dumplings from semolina flour : « Gnocchi alla romana » or  « Roman Style gnocchi », also known as « Semolina Gnocchi ». They are made with semolina flour, parmesan cheese, milk, and…

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  • Pain d’épices – Claire Heitzler

    06/01/20224passionfood

    There are two teams : either you like pain d’épices or you don’t. So if you love this kind of loaf cake you must try this one. If not, you can always check my blog for more loaf cakes recipes, and trust me there are a lot. This Pain d’épices is soft, moist, full of warm and…

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