• Parsnip confit with pickled currants.


    This confit parsnip with pickled currants recipe is an impressive side dish for any occasion, it’s a must try. I hurried to write this recipe and share it  with you, because I know that this recipe will definitely find its place as part of a stunning Christmas table.  Parsnips may look like white carrots and can be used in similar…

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  • Bee sting cake « Bienenstich » – Christophe Felder


    « Bienenstich » is the German word for bee sting. There are several stories about how this honey-almond cake was named. The story that comes up most often, is the baker who created the cake was stung by the bee which was attracted to the sweet honey topping. This popular, classic German dessert, reminds me « The Tropezienne ». It has also two layers of brioche, a vanilla…

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  • Roasted pumpkin, saffron and orange soup – Ottolenghi


    We can’t say good bye to the autumn without making a pumpkin soup. Especially that the Winter is coming closer and the days are getting cooler and cooler, which means we all need a big bowl of a warm and delicious soup. For that reason I’ve decided to make this amazing Ottolenghi « pumpkin, saffron and orange soup ». A recipe…

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  • Marble cake – Cyril Lignac


    Certain recipes only call for egg whites, like this Gianduja & orange blossom cake or this amazing amaretti from Ottolenghi, to name few recipes that I already shared with you, so it will be great to use up egg yolks. You may think to make a lemon curd or crème brûlée, which is perfect when…

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  • Swiss chard galette with blue cheese & sumac – Ottolenghi


    I’m a big cheese lover, proof I had a raclette party twice in October. I know it’s a lot of calories, don’t worry it was during my cheating day ( actually my hubby said it’s everyday my cheating day ) . But I have to say, that as much as I love cheese as much I…

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  • Chestnut cake – Pierre Hermé


    Usually I would say that I love summer days. But since I live in Dubai, autumn starts being the long awaited season which brings back a little freshness. It’s the season too for pumpkin soup, apple or pear tart, and of course chestnuts. So it’s the perfect time to make this delicious chestnut cake, recipe…

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  • Raspberry halva crumble bars – Ottolenghi


    These Raspberry Crumble Bars are screaming Middle East. All Middle Eastern flavours are here : tahini, halva, sumac and rose water. And guess what ? I love it. They are so delicious, melting in the mouth, buttery with a nutty taste from the tahini. They are so easy to make, and by using the same crumble…

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