Author Archives: Olivier Dehon

Jerusalem Artichoke Veloute – Topinambour

  This is “my recipe”; there is no onion, parsley, pancetta, or truffle… which can all be added for a variation on the base recipe, but I still prefer the basic Velouté de Topinambour, where the taste of the Jerusalem … Continue reading

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I made a “Real” App…fully deployed

        I’ve tried a few…. Notion, Todoist, Things, plain text files, sticky notes, Google Sheets, Excel spreadsheets. And every time I end up back at the same place: either the app is too complex, and I spend … Continue reading

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Cake Temperature

It started with a savoury cake. I was making an olive-and-pancetta cake — that French-style salé cake I have been making for years — and I found myself wondering: how do I actually know when it’s done? A skewer comes out clean long … Continue reading

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Vietnamese Spring Rolls

I remember my mum made these in my youth and can remember it was some preparation work and fiddly with the rice paper tearing, etc…. But it was always a success at the dinner table. I have made a few … Continue reading

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Mother’s Day Flower

Something I am working on at the moment. It is loosely connected to a flower…      

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Pi Day 2026

Happy pi-day !

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The Hidden Cost of Standing Still

I saw this quote today, and it immediately brought to mind the many conversations I’ve had with my kids and friends over the years and more recently, about AI. It is a sentiment I feel strongly about—and if I’m honest, … Continue reading

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Berocca and Tonic

Berocca Energy vs. Tonic Daily Immunity A side-by-side comparison of the key nutritional profiles for energy performance and immune support. Nutrient / Ingredient Berocca Energy Tonic Daily Immunity Vitamin C 500 mg 1,000 mg Vitamin D3 — 50 μg (2000 … Continue reading

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Brioche Burger Buns

  A new 2026 recipe to try for burger buns…. hummm… i tried this during the weekend and it was not a success ! I used a plain flour and maybe the yeast was not good anymore, it did not … Continue reading

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Happy Valentine’s Day

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Tarte au Citron de Fred et Luna

Another recipe from friends visiting us in London. This time, I tried the Thermomix function that lets me create the full recipe on the Cookidoo platform, so anyone with a Thermomix can now make this recipe. The shortcrust pastry is … Continue reading

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Almond Milk

                Ingredients : 300g raw almonds. I use the Californians from Costco(Kirkland). Recipes vary from 150g to 400g. I find that 300g of Raw, dry almonds is the sweet spot for me, with … Continue reading

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Foie Gras 2025 Version

  This is actually a lot easier if you can source the raw ingredient from a quality source. In particular, if you can buy a fresh de-nerved foie and have a temperature probe.               … Continue reading

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Plum and Frangipane Tart

                          Ingredients : 8 Plums or a bit more – cut into 1/8th 125g of Butter (or a bit more up to 150g for richer) 250g of plain … Continue reading

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Petits moments partagés, grands souvenirs – Pancake – Crepes

Petits moments partagés, grands souvenirs — et une recette qui restera!. We had Heidi at the house for a week, and it was such a pleasure to share some relaxing time and get to know each other better. It felt … Continue reading

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Moroccan Style Vegetables

            Ingredients : A can of Chickpeas A can of tomatoes one pepper Some carrots, as you see fit 2 Cloves of Garlic 1 chicken stock cube Salt, Pepper Dried Apricots (very important to give … Continue reading

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Lamb with Pistachios

                          Ingredients : 1.5kg approx of deboned lamb shoulder. Salt, Pepper to taste A bunch of curly parsley 80-100g of onion 80-100g of Pistachios 80-100g of Almonds 80-100g … Continue reading

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Gratin Dauphinois

                        Ingredients : 1.2kg of Potatoes, Charlotte’s are the best but others will do. 1 or 2 Garlic Cloves Fresh Thyme Salt, Pepper, Nutmeg Double Cream (2X400ml) 400g of … Continue reading

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Shortcrust Pastry – Thermomix TM7 or Manual

A buttery, crisp, and simple pastry base I’ve been saying for a while that I should make my own shortcrust pastry instead of buying it ready-made—and I finally did.It’s surprisingly quick, deliciously buttery, and the texture is perfect for any … Continue reading

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Rustic – Pâté de Campagne – Terrine

I am having a go at making some rustic terrine this weekend. I first made this in 2023. I am planning to make this in large quantities, but freeze some of them for longer-term storage. I used chicken liver this … Continue reading

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