Time:
Like space but more personal and precious, although you are free to use it as you wish, it will force you to travel in only one direction. It will be fair to all equally but some will get less than others. Sharing time with someone is the greatest gift you can receive.
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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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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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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