Featured Image

Bruschetta with ricotta, peas and beans

During my last stay in Italy, I brought a good ricotta (the same as in my last recipe of this verrine with strawberries). Yes, I know, I’ve reported a ton of things, but I really love the fresh Italian. For you to do it quickly, it was reported : ricotta, burrata, pasta, hazelnuts from Piedmont,… Read more »

Featured Image

Slice of salmon tartare

It’s been so long that I wanted to try the salmon tartare house by mixing a smoked salmon and a fresh salmon. This is why when Camille of Labeyrie proposed me to send me a package of tasting of smoked salmon, I said to myself that it was a perfect idea to start testing my… Read more »

Featured Image

Spring rolls with chicken and shrimp

Just watch, I saliva still… These little spring rolls with chicken and shrimp made by Fab were more than delicious with tons of flavors, all perfectly balanced. I think you will agree with me, but after the holidays we just want to slow down a bit and eating less rich. These spring rolls are so… Read more »

Featured Image

Snacks seeds

For this third recipe of the year, I’m continuing in my series on finger food after the spring rolls. These small snacks to the seeds are so easy to make yet they are so good. They will be perfect for your aperitifs throughout the year… They can nibble as is, or dipped in good sauces… Read more »

Featured Image

Tarts with tapenade

Good, this is not because it is in winter that it does not have the right to still make a few appetizers… To compliment this, I offer you a recipe of tarts with tapenade. Full of flavours, they are delicious and original. And then, it leaves you time to test and re-test before the next… Read more »

Featured Image

Terrine of foie gras house

Ok, I know, the holidays are past but as I made this terrine of foie gras home for Christmas, I will share with you now. Either you’ll want to extend these comforts to the end of the year or it will be for the next year… �� In any case, this recipe and very easy… Read more »

Featured Image

Prunes with bacon and cheese

Yes I know, I am in the series of recipes super easy ! After my fluffy Nutella in just 3 ingredients, these are the prunes in the bacon and cheese with 3 ingredients ! Awesome, no !? This is a classic aperitifs dining simple-to-make-fool-and that’s good. I love the sweet kitchen-salt and as a result,… Read more »

Featured Image

Spread carrots roasted way hummus

As at this time, it is in full in the period perfect for aperitifs, parties I propose to you a recipe for a Spread-carrot roasted like a hummus. You can nibble the small spreads with breadsticks or slices of bread toasted in a small toast. And as an aperitif with dining area is not only… Read more »

Featured Image

Mini-falafels in the oven

There is a 2 month Emilie offered you falafel house, and therefore I want to test another version with a recipe for falafel in the oven, but in miniature version. Of course, these small balls oriental are a little more dry in this version, but they do not require deep frying. This is a dish… Read more »

Featured Image

Camembert roasted with apples and hazelnuts

It was time that this type of recipe did me in the eye, and when I was offered to test a small candied apple and Calvados, a light went on in my head : and why not me finally launch into this recipe more that greedy pie-roasted apples and hazelnuts. The result ?! Déliciiiieuuuux !!… Read more »

Featured Image

Spring roll flavors of the south

So there, I’ve concocted a real treat ! Take one of these spring roll flavors of the south and there will be an explosion of flavors in your mouth… I had wanted to do for a long time to make spring rolls house, but I’ve never tested. For this first version I didn’t feel like… Read more »

Featured Image

Chausson to foie gras and onion confit

I had never presented in a recipe-based foie gras on my blog and for this first one, I decided to make a version of Chausson to foie gras and onion confit. Extremely simple and quick, you can serve these little slippers as an amuse-bouche to the foie gras, and as input, with a few leaves… Read more »