Lilly’s culurgiones, Sardinian ravioli with mint and potatoes

Culurgiones Sardinian ravioli

We had a wonderful time at B&B Monte Lora in San Vito where we had a cooking demonstration with Lilly: we learnt how to make culurgiones, Sardinian ravioli with mint, potatoes and pecorino cheese.   The dough is made with Continue reading

Swiss soup with gruyere cheese

Soupe suisse au gruyère

This Swiss soup is such a comforting meal! I tried to guess the recipe after watching the movie-report “Quatre saisons pour un festin” from Jean-Paul Jaud about the chef Guy Savoy. All along the movie, we follow the chef during a whole year Continue reading

Breaded soft-boiled egg with herbs

Oeuf mollet pané aux herbes sèches

I just love eggs! Hard-boiled, soft-boiled, poached, fried, scrambled, omelet, they are just so good. Of course, it is very important to buy them organic and super fresh. You can really taste the difference when they are good quality eggs. Continue reading

Vegan spring rolls with plantain and purslane, ultimate roasted peanut sauce

In Januray 2017 during my trip to the Philippines, I tasted some outstanding vegan spring rolls at the Tao farm in Palawan island. I even helped rolling them and chef Ann gave me her ultimate roasted peanut sauce recipe that Continue reading

Tortang talong, filipino eggplant omelet

You probably know the usual ham and cheese omelet, or the mushroom one. But have you ever heard about eggplant omelet? Eggplant and eggs go very well together. Maybe that’s the reason why we call it eggplant? Who knows! In Continue reading

Deep fried artichoke

This is an Italian specialty, from Rome particularly (carciofi alla giudia). Italians are artichoke lovers. Simply deep fried and served hot with a pinch of “fleur de sel”, it is a great and very-easy-to-make starter. I just love it! You Continue reading

La polenta della nonna

Here is an authentic family recipe, the real Italian polenta (corn semolina), specialty from the North of Italy. Of course, as all grand-mothers’ recipes, there should be no measures nor weights of ingredients. You should feel the polenta! And experience, Continue reading

Summer vegetables and beans spread

Here is a very simple and versatile recipe to use your vegetables and legumes leftovers. Mix them with some seasoning and here you go: a tasty spread on a toast with some salad and you have a light and healthy Continue reading