My life is pretty crazy right now, I’m having a hard time finding moments to post
But don’t worry, I keep cooking and shooting so I’ll have a lot of dishes to share with you once I can escape more often from by business!

This lamb and pistachio skewers recipe was inspired by the French « Saveurs » magazine although it ended up a lot different from the original. These kebabs are a variation of the Mediterranean kofta. Like the original, they’re served with a mint and yogurt sauce and can be eaten with some salad in a flatbread.

Preparation time: 30 minutes – Cooking time: 10 minutes

Ingredients (for 4 servings)

Lamb and pistachio skewers

1.3 lbs (600 g) of  ground lamb meat
1 oz (30 g) of shelled pistachio nuts
6 sprigs of fresh parsley
1 egg
1 onion
2 tablespoons breadcrumbs
1 tablespoon of olive oil
1 teaspoon of ground cumin
1 teaspoon of ground cilantro
1 squeeze of lemon juice
Salt & pepper

Yogurt sauce

2 Greek yogurts
30 mint leaves
1 garlic clove
1 tablespoon of olive oil
Salt & pepper

Instructions

1/ Prepare mint yogurt sauce: Peel and chop garlic finely. Rinse, dry and chop mint leaves. Combine yogurt, garlic, mint, olive oil, salt and pepper. Keep in the fridge.

2/ Prepare skewers: Rinse, dry and chop parsley. Peel and chop onion. Chop pistachio nuts.

3/ Break egg in a small bowl and whisk it with a fork.

4/ Keep some chopped pistachios aside for sprinkling. In a large salad bowl, combine lamb meat, onion, pistachios, parsley, olive oil, breadcrumbs and whisked eggs.

5/ Add one squeeze of lemon juice. Season with salt and pepper and scrunch all together with your hands.

6/ Preheat oven over grill position. Line a baking sheet on a baking tray. Wash your hands with cold water. Don’t get them totally dry, meat will stick less on your hands.

7/ Mold lamb mixture around each skewer into a kind of flat sausage. Place kebabs on the baking tray as they’re made.

8/ Bake in oven for 10 minutes, turning them after 5 minutes.

9/ Sprinkle with chopped pistachios and serve with mint yogurt sauce.

This is the simplest recipe you can make when craving for a fresh salad on a hot summer day. It’s extremely easy to prepare and you might even have all the ingredients at hand already

It’s a very typical Mediterranean bean salad recipe. A very good basic you’ll be able to play with. Try replacing vinegar by lemon juice, add chopped cilantro, parsley and small chives and you’ll get into a whole new world!

Preparation time: 5 minutes – Refrigeration time: 10 minutes

Ingredients (for 4 servings)

1 can (15 oz/ 425 g) of white navy beans
1 medium sized green bell pepper
1 medium sized red bell pepper
1 red onion

Vinaigrette

1 tablespoon of red wine vinegar
3 tablespoons of olive oil
Salt & pepper

Instructions

1/ Peel red onion. Dice it finely. Plunge onion dices into a glass of water. (Before using raw slices of onion in a salad, you should always plunge them into fresh water for a while so they don’t taste too strong.)

2/ Wash and dry red and green pepper. Remove the core, pith and seeds. Dice pepper.

3/ Rinse and drain white beans.

4/ In a salad bowl, combine white navy beans, onion, red and green pepper. Season with salt and toss ingredients together.

5/ Prepare vinaigrette: In a small bowl, pour vinegar and oil. Stir energetically until vinaigrette is homogeneous. Add salt and pepper and stir again.

6/ Sprinkle two pepper and bean salad with vinaigrette. Refrigerate for 10 minutes. Serve cold.

Watch out, fabulous entrée recipe coming out! Ok, there are a lot of weird ingredients involved but they can easily be replaced. Kumatoes are a brown kind of tomatoes. They taste a little sweeter than regular tomatoes but f you can’t find any, you’ll be fine with tomatoes. Same story for the purple basil, any fresh basil leaves would do the trick

It’s fresh, tasty and full of vitamins. Perfect for spring time!

Preparation time: 15 minutes    –   Cooking time: 2 minutes

Ingredients (for 4 servings)

7 oz (200 g) of cooked shrimps
4 oz (120 g) of fresh baby spinach leaves
8 green asparagus
2 tomatoes kumato

Vinaigrette

1 tablespoon of red wine vinegar (you can also use balsamiq if you like)
3 tablespoons of olive oil
1/2 teaspoon of honey
1/2 teaspoon of crushed cilantro seeds
10 to 15 purple basil leaves
Salt & pepper

Instructions

1/ Fill 2/3 of a large pan with water, add some salt and get it to a boil.

2/ Wash and dry spinach leaves thoroughly. Pinch off the stems.

3/ Pour asparagus into boiling water and leave them in for 2 minutes.

4/ Peel shrimps. Set aside.

5/ Rinse and dry tomatoes kumato. Take off the hard part curving with a knife. Slice them.

6/ In 4 individual plates, share out spinach leaves, kumato slices and shrimps. Top each plate with 2 asparagus.

7/ Rinse and dry purple basil leaves. Cut them into thin stripes with scissors dropping some on each plate.

8/ Prepare vinaigrette: In a small bowl, pour vinegar, oil and honey. Stir energetically until vinaigrette is homogeneous. Add crushed cilantro seeds, salt and pepper and stir again.

9/ Sprinkle a pinch of salt and dash vinaigrette on top of each plate. Serve right away.

Eggs cocotte are perfect for every meal! That’s what I love about them. Perfect for brunch when served with a yogurt, a fruit salad and a croissant. Great with a salad or a soup as a light lunch or dinner. Egg cocotte is also a traditional entrée in many French restaurants.

It’s mushroom and ham version is called ‘oeuf cocotte à la parisienne’ (Parisian shirred egg) so I guess it’s been imagined in the City of Light. It’s incredibly tasty AND easy to make. Don’t be afraid to experiment around this recipe, baked eggs are fun to play with!

Next time try adding chives, chervil and tarragon along with the parsley. This herb mix is called ‘fines herbes’, it’s a nice twist on the Parisian shirred eggs original recipe. Don’t be afraid to try them with chicken or veggies, they taste great with a lot of different ingredients.

Preparation time: 10 minutes – Baking time: 6 to 8 minutes

Ingredients (for 1 serving)

1 egg
1 oz (30 g) of ham
2 portobello mushrooms
1 small garlic clove
1 tablespoon of chopped parsley
2 teaspoons of creme fraiche
1 tablespoon of olive oil
1 slice of bread
Butter
Salt & Pepper

Instructions

1/ Preheat oven to 500° F (260° C/Th 9).

2/ Peel and slice mushrooms. (You should never wash portobello mushrooms, they would get soaked with water and loose taste as a result. Just grate stalk if there is mud and slice off the end part. Then peel off the cap by grasping the white edge with a knife and pull to peel strips off the mushroom.)

3/ Rinse parsley and peel garlic clove. Chop both.

4/ Heat a frying pan oven medium high heat, add olive oil. When it’s hot, add garlic. Move it around the pan for about one minute so the oil gets a garlic flavor.

5/ Lower to medium heat and pour mushrooms into the pan. Add parsley and a pinch of salt. Leave for 5 minutes stirring from time to time.

6/ Grease 1 ramekin with butter or margarine.

7/ Chop ham scraps and dispose some of them in the ramekin. Alternate with a layer of mushrooms and 1 teaspoon of creme fraiche. Repeat operation once. Add salt.

8/ Break the egg into the ramekin and top with a pinch of pepper.

9/ Fill half of an ovenproof dish with boiling (or very hot water) and put ramekin on it. Bake in oven for 6 to 8 minutes. (It’s ready when white is done but yolk remains liquid.)

10/ Serve with toasted bread.

Looking for a salmon alternative for this baked eggs recipe? Click here.

The other day, I was served a similar salad at a restaurant. It was made with white cabbage and green apple. It’s been a wonderful discovery, I loved it. It was so refreshing and flavorful! I loved the fact that it was so crunchy and juicy… Long story short, I decided to make more green apple salads from now on

Chicory (the Belgian endive kind) is great in salads. Whether it’s served natural or with walnuts and blue cheese, I’m a big fan of it. It sounded perfect to help me recreate the freshness I enjoyed so much in the cabbage salad. This is how these two ended-up together!

This green apple and Belgian endive salad is seasoned with basil and an old fashioned mustard and raspberry vinaigrette. Wonderful fruit flavors, slight mustard taste and tons of juice each time it crunches under your teeth… Enjoy!

Preparation time: 7 minutes

Ingredients (for 4 servings)

2 Belgian endives
1 green apple
2 tablespoons of chopped basil
3 tablespoons of olive oil (click here to buy online)
1 tablespoon of raspberry vinegar (click here to buy online)
1/2 teaspoon of old fashioned mustard (click here to buy online)
Salt & pepper

Instructions

1/  Rinse and dry endives. Take off the first leaves if they don’t look good. Cut off the hard part and carve a 1/2 inch cone into the end of the stem. Slice endives.

2/ Peel and cut apple into thin strips. (This technique is called Julienne or matchstick cut, it adds texture to the salad.)

3/ Combine endives, green apple and chopped basil in a salad bowl.

4/ Prepare vinaigrette in a smaller bowl: pour raspberry vinegar first, then add olive oil and mustard. Season with salt and pepper. (If you pour olive oil first, elements won’t mix well with each other. Here is the secret to a great vinaigrette… Easy, huh )

5/ Add a pinch of salt on the salad, pour vinaigrette and toss.

6/ Serve right away in small individual bowls or ramekins.