Archives for the month of: May, 2012

Check out the video!

Oh and sorry about the dirty looking stove, the soup has kind of been over flowing for the past 25 minutes, oops, just reduced the heat.  A good scrubbing awaits for me!



Each summer I like to try and enjoy a new herb.  This year’s pick: lemon thyme.

I discovered this herb in my parents’ Provence herb garden over 10 years ago but never really tried to cook it myself.








You can enjoy it with your salads or incorporate it in a butter sauce while cooked a pork chop.  It really gives a lovely fresh and summery flavour to your dishes!

Go buy yourself a little pot, it also provides your garden a great aroma.


I love this dessert in the summer – warm poached pear and chilled raspberry coulis.

Here is my simple recipe.

My cupboard ingredients (for 2 people):

2 pears

A cup of fresh and/or frozen raspberries


Vanilla flavoured sugar

1 lemon

4 fresh mint leaves

A few chopped walnuts

How to poach the pear:

Put a pan of water to boil with 2 bags of vanilla flavoured sugar (in French it is called “sucre vanillé”) and half a lemon’s juice

Peel the pears and add them to the water

Leave them to poach for 45 minutes

How to prepare the coulis:

In a bowl put the raspberry, 70ml of water and half a lemon’s juice

Mix with a mixer to your liking (in this case I like it when it is not completely smooth, with some pieces of raspberry left)

How to serve:

Serve the warm poached pear with on top the cold coulis, a couple of mint leaves and sprinkle the walnuts to top it off.







Be careful, take out the pear pit before eating.

If you decide to make this let me know how it went.

Bon appétit.


My honey’s birthday calls for a classic French chocolate cake tonight.  And when you don’t have much time to bake it after a long day’s work, here is an easy recipe.

My cupboard ingredients

– 200g. dark chocolate
– 4 eggs
– 125g. of butter
– 200g. of sugar
– 100g. of flour
– 1 pack of yeast

How to:

Pre-heat your oven at 180°C

Melt your chocolate on the stove or in a microwave (add 2-3 spoons of water if you melt it in the microwave).

Add the butter.

In a large bowl, mix the eggs and the sugar.  Then the yeast and the flour.

Pour the melted chocolate, then mix well until well balanced.

Pour in a cake dish that has been buttered and floured.

Cook for about 25 minutes (adapt your cooking time to how runny you wish the cake to end up).

Here is what it should look like:









Bon appétit!


Hi guys,

Hope you are enjoying your beautiful weekend.

If you have some time tonight, try this recipe out.  Usually it’s done with white wine but as I was out of that, I tried it with rosé and it turned out delicious.

My cupboard ingredients (recipe for about 3 people):

3 chicken breasts, boned, trimmed, and halved
3 tbsp. butter
10-12 fresh sage leaves
3/4 of a cup of dry white wine or rosé wine
Salt and pepper
How to
Step 1
Place the chicken breast halves so the breasts are flat. In a sauteing pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides.
Step 2
Sprinkle with salt and pepper, then add half of the wine.
Step 3
Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8-12 minutes, depending on the breast size.
Step 4
Place chicken on serving dish or plate. Pour pan juices and sage over and serve.
I served it with nice crispy oven-baked fries topped with Guérande sea salt but you could simply have a nice lamb’s lettuce salad with olive oil and balsamic vinaigrette on a warm spring night.
Bon appétit!

As I was walking around my supermarket today some old ladies were talking about making “popovers”…intrigued by the name I asked them what that was and they mentioned these were little bread-like oven-baked yummy cute things…

So thanks to Google, I found a recipe online, which I of course tried out right away to enjoy them tonight.

Here is the recipe:


For this recipe you will need:

  • 1 cup flour (I used a gluten-free flour mix)
  • 1/4 tsp. salt
  • 1 cup whole milk
  • 2 extra large eggs
  • 1 tablespoon unsalted butter, melted
  • 1 additional unsalted butter
  • 1 popover pan

Prepare the Popover Pan

Place oven rack at lowest position in your oven. Preheat the oven to 450 degrees. Place the popover pan on an aluminum lined cooking sheet. Prepare the pan by thoroughly greasing it with unsalted butter.

Mix the Popover Batter

In medium bowl, combine flour and salt. In a small bowl, crack your two eggs. In another medium bowl, combine milk, eggs and the melted butter. Beat it well.

Pour the dry ingredients into the wet ingredients. Stir with wire whisk until it’s just blended. You’ll see that the batter will be thin. And it’s okay if there are some lumps.

Bake the Popovers

Pour batter into your popover pan. Fill each cup half-way. Place the cookie sheet and the pan into the hot oven and bake for 20 minutes. Be sure not to open the door while its cooking.

After 20 minutes, reduce heat to 350 degrees and bake 15-20 minutes longer. The popovers are done when they are a deep golden-brown color.

Serve the popovers with your favorite sweet or savoury spread as this little puffy bread has quite a neutral taste.

Mine looked like this (did not puff up as much as I wanted but I think it is due to the non-traditional flour I used)

Bon appétit!


I hear too many people complaining that they can’t cook salmon, it’s too dry, it burns, it’s too oily, etc.

Here’s a great way to succeed!

My cupboard ingredients:

(this is for one portion)

Foil (or oven safe multibake paper – but I prefer foil, cooks better)

1 Salmon fillet

1 lemon

2 spring onions

Pesto or dill paste

Olive oil

Salt & pepper

550 ml. of water

Cooking cream (liquid)


Pre-heat your oven at 220c

Cut a sheet of foil large enough so that you can wrap your salmon fillet en papillote

Set your salmon fillet skin down

Drizzle with olive oil

Set a lemon slice on top of the fillet

Sprinkle the finely chopped onions

Add a little bit of dill (or pesto) paste on top of the fillet

Salt & Pepper

Seal the papillote

Set it in the baking dish and add the water around (I mention 550ml but that is for my dish – the water should basically come up to about a half of the side of the papillote, so add quantity of water to the size of your dish).  DO NOT forget to add the water, this is going to bring moisture to your fish.

Cook for 25 minutes

Than take out of oven, add the liquid cooking cream (be generous) over the fish in the papillotte

Set back in the oven for 5-8 minutes leaving this time the papillote open

Take out of oven and out of the paper in a plate.  Peel off the skin.  Serve with rice and a slice of lemon.

The result should be tender, moist and creamy.

Bon appétit!


Hey guys,

So I really want to make this blog interactive and not just a monologue.

Today I am curious in knowing why you love cooking so much?

Leave me a comment, let me know in 1-3 words what it means or does to you.

Here are my three words:

Relaxing – Fulfilling – Rewarding.

Thanks in advance.


Here in Canada we are used to unstable weather.  Today’s humidity and accumulated tiredness made me feel cold and not very hungry at the end of the day.

I was just in the mood for a light and easy to make soup.  Checked my veggies present in the fridge and found leek and broccoli: perfect!

This is guaranteed, EVERYONE can prepare this soup.

Have a go at it!


My cupboard ingredients:

1 leek

2 broccoli

1 vegetable (or chicken) Knorr cube

Table salt

Guérande sea salt


Olive oil

500-750ml of cold water

Sour cream or plain yoghurt

How to:

Step 1

In a large sauce pan pour some olive oil.  Add the coarsely chopped leek – cook on low to medium heat for about 3-5 minutes (make sure it does not burn) – add the broccoli (same, cut in chunks) and cook for about 2 minutes.

Step 2

Add the water, salt and pepper to your liking, the stock cube and lower the heat so that it just simmers.

Set your timer to 35 minutes.

Cover with lid leaving a little bit open.

Let the magic roll…go enjoy your favourite TV show or book 😉

Pop your head in the kitchen once or twice to make sure it’s not overflowing or boiling up.

Step 3

Serve in a nice colourful bowl topped with a drizzle of delicious olive oil, a pinch of Guérande core sea salt and a spoon of sour cream or plain yoghurt.

Your soup is ready to enjoy.

For those that are a little more hungry here are some accompaniment ideas:

  1. Toast and semi-salted butter spread
  2. Toast and garlic olive oil topping
  3. Nice piece of cold pork left-over roast with Dijon mustard and a piece of toast.

Bon appétit!

So the other night, on my way home, I was totally inspired to cook some sort of cannelloni for my man who had been extremely patient with my new strict gluten-free diet (which I try to respect as much as possible, not so easy).

I was pretty sure I had the basics to make it, or something that resembled what I needed.

Turns out, after cooking my lasagna sheets and meat mixture, I tried to roll the tube-like shaped with the meat stuffing inside but it was a total flop.

So I was left with cooked lasagna pasta sheets and my meat mixture but no way to make any cannelloni.

As I had announced to my boyfriend that he could expect a yummy Italian feast after a hard day’s work, I had to come up with something.

And that is when the revisited lasagna idea was born!

Cupboard ingredients:

  • Lasagna pasta sheets (6-8) depending on the length of your dish. Use your own judgement (this line is going to come back often in my posts)
  • Ground beef
  • Half an onion
  • 2-3 cloves of garlic
  • 1-2 carrots (I used a vibrant red coloured carrot that you often find at the local Metro)
  • Oregano (dried)
  • Olive oil
  • Salt
  • Pepper
  • Sun flower seeds
  • Fresh basil leaves

How to:

Pre-heat oven at 150c.

Step 1

Cook the pasta sheets. Once cooked, take out of the water and set aside.

Step 2

In a large pan, pour some olive oil. Set on medium heat. Then pour the diced garlic, onions and carrots in.  Five minutes later add the meat, sun flower seeds and oregano, salt and pepper – add a little but of olive oil and stir.  Cooked slowly so as not to burn any of the ingredients.

Step 3

Once well cooked pour the mix on top of the layer of lasagna mix.

Top it off with the rest of the lasagna sheets.

Then as shown on the photo above sprinkle some pure sea salt, olive oil, sun flower seeds, fresh basil leaves and pepper.

Step 4

Set in the oven for about 20 minutes.

Then put on broil for about 3-5 minutes, stay close by so it does not burn.

Serve with a spinach salad, with olive oil and balsamic dressing.

It should look something like this – nice and homy!