Bulgur is a nice alternative to the semolina. This recipe is easy to make and it is really good to eat. The dried tomatoes add something special to the taste of the salad. SERVES: PREPARATION: 20 minutes COOK: 35 minutes DIFFICULTY: What do you need? 200 g of bulgur wheat 200 g of dried tomatoes…
This tart is really nice, I like the mix of leek and cheddar. For this recipe, I used a green vegetable flour in order to add more flavour but don’t hesitate to use a basich shortcrust dough. SERVES: PREPARATION: 15 minutes + 35 minutes for the pastry COOK: 25 minutes DIFFICULTY: What do you need?…
On January 6th, it is the Epiphany and in France, it is time to cook a “Galette des rois” (Twelfth night cake). People from the north of France cook “Galette des rois” (Twelfth night cake) with almond powder while people from the south of France prefer to cook another kind of “Galette des rois” (Twelfth night cake) which is quite similar…
A nice starter or main course (the proportions of the recipe are for a main course). If you struggle with peeling the pumpkin, allow him to stay 10 minutes in boiling water in order to soften the skin. SERVES: PREPARATION: 15 minutes COOK: 25/30 minutes DIFFICULTY: What do you need ? 1 middle size pumpkin 10…
I really love making brioche for my weekend breakfast. I made generally a big one in order to have a little bit more for my working day mornings. SERVES: PREPARATION: 30 minutes in the bread maker + 1 hour COOK: 15/25 minutes at 220°C DIFFICULTY: What do you need ? 1 small egg 140 ml milk…
I am Pauline, French and passionate about food, I like trying new recipe and reproducing French flavours with English ingredients. Cooking is part of my lifestyle.
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