Creamy Trentino soup with pearl barley and speck : orzetto alla trentina

Orzotto alla trentina

Here is a soup recipe with pearl barley. It is a specialty from Trentino Alto Adige, where my husband comes from. Of course, there is some speck in it, a very special sort of smokey bacon that is so tasty! This Continue reading

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

Turnip greens fusilli

Fusilli aux fanes de navet

Have you ever heard about broccoli rabe? In Italy, they call it broccoletti in Rome, cime di rapa in Apulia, rapini in Tuscany, mazzareddra in Sicily and friarielli in Naples. It is a green vegetable with bitter taste leaves and buds that look like small broccoli buds. Continue reading

Molten chocolate cake with azuki beans

I really wanted to share with you this deliciously soft and light molten chocolate cake recipe made with red Japanese azuki beans. It’s a very nice and gluten free recipe that will help you eat more legume, full of proteins Continue reading

Ultimate silky bay leaf crème brûlée

To create this dessert, I used my friend and pastry chef Gilles Bajolles‘ crème brûlée recipe which is so silky and creamy. And I infused some bay leaves in the cream like the chef Florent Ladeyn: I tasted his wonderful Flemish Continue reading

Tao farm in Palawan, the perfect example of sustainable cooking

In January 2017, I went on an incredible 5-days off-the-beaten-track sailing journey in the Philippines, into the remote islands with Tao expeditions. Our trip started from Coron, in Busuanga island, and ended in El Nido, in Palawan island. In between, 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