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.
Category Archives: Cooking
The Ultimate Prawn Cocktail: A Christmas Starter Makeover
The prawn cocktail is the starter everyone loves to mock and then quietly orders. This version, from Good Food magazine, keeps the classic Marie Rose spirit but gives it a proper makeover: a sharper sauce with brandy, Worcestershire sauce, and … Continue reading
Roast Potato and Brie Tartiflette: A Christmas Leftovers Hero
If you grew up in France, as I did, you know tartiflette: potatoes, reblochon, lardons and cream, the stuff of après-ski dreams. This version, which I found in olive magazine, keeps the same idea and gives it a festive British … Continue reading
List of good dishes I can make
First published November 2024, updated October 2026. Below is a list of dishes I like and can cook to a standard that I would be happy to serve to my friends. Maybe one day, I should make a book of … Continue reading
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Parmigiana di Melanzane with Pork
The classic Parmigiana di Melanzane is one of those dishes I could eat every week: fried aubergines, a slow tomato sauce, mozzarella and a generous blanket of Parmesan. Nobody quite agrees where it comes from – Naples, Sicily and Parma … Continue reading
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Les Poivrons de Chantal
Update from the original post of October 2025 A recipe from my sister-in-law that I’ve been meaning to make for a while! It was my first time, and I clearly undercalled how many peppers I would need. I initially used … Continue reading
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Homemade “Mon Fournil” Brioche
I am still struggling to get a good recipe. I think this is too wet of a dough. I am currently making one with 3 eggs but only 200ml of milk, but I had to add another 100g of flour … Continue reading
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Moussaka chez Mamy
Even my mum is now following internet recipes for things she’s been doing for years! Here is the link:http://www.lacuisinedebernard.com/2013/07/la-moussaka-grecque.html Obviously, there are a few small secrets… She uses half-cooked potatoes as the first base layer for the Moussaka. On this … Continue reading
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The five stages of whisked egg whites
A Thermomix TM7 guide · What to look for, when to stop, and what each stage is best used for — calibrated specifically for the Thermomix TM7 with butterfly whisk. Egg whites are the most temperamental ingredient in the patisserie … Continue reading
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Pork Gyros Sandwich
I’ve always loved a good gyros. Either when I was young, after a late evening, or more recently, as we visited our friends Blandine and Antoine in Karpatos. Making them at home isn’t nearly as complicated as you might think. … Continue reading
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Simple Chicken Thigh Casserole
A proper chicken casserole is a lifesaver when the weather turns. This isn’t anything fancy, just good, honest cooking that warms you right through. It’s the kind of dish I grew up with – simple ingredients, maximum flavour. I’ve tweaked … Continue reading
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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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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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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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