Aubergine farcie (stuffed aubergine)

Preparation: 10 minutes
Cooking: 1h
Servings: 4
Level: Easy

Equipment: pan, oven dish, oven

– 2 aubergines
– 200 g mince meat
– 125 g mozarella
– pesto rosso or tomato puree
– olive oil, salt, pepper, mixed herbs


Wash the aubergines and cut them in halves (in the length). With a knife, dig a hole, reserve the flesh (do not remove everything!). Then place the aubergines in an oven dish, pour some olive oil on each, add mixed herbs and cook in the oven at 180°.

Then, in a hot oiled pan, cook the meat and the aubergine flesh on the hob. Add tomato puree, mixed herbs, salt, pepper.

When the aubergines are cooked (they must be really soft), put the meat on the aubergines, add pieces of mozzarella on top of each and grill in the oven for 5 minutes.

Other Possibility: Aubergine rolls

The idea is the same, but instead of cooking the aubergines in the oven, slice them (in the length) and cook on the hob with olive oil and mixed herbs.
In an other pan, cook the mince meat with tomato puree and mixed herbs.
Then roll meat in each slice of aubergine.
You can eat like that or place them in an oven dish with a piece of mozzarella on each roll and grill for 5-10 minutes.

Can be eaten alone or with pasta

You can add an egg in the meat to make it more compact.
If you want to use less meat, you can add more vegetables (aubergines, courgettes, …)
Feta can be used instead of mozarella (in that case, add some feta in the pan with the meat and some on top)


Quiche Lorraine

My mother’s recipe for the “Quiche Lorraine” (French quiche with diced bacon). Very simple!

Preparation: 5 minutes
Cooking: 30 minutes
Servings: 4 to 6
Level: Easy
Cost: cheap

Equipment: oven, tart tin, large bowl, frying pan

– a roll of shortcrust pastry (ready or make it yourself) or puffy pastry
– 5 eggs
– 200 g diced bacon
– 200 mL crème liquide (single cream)
– 250 mL crème fraîche (double cream)
– 150 g grated emmental

Unroll the pastry in a tart tin, make holes with a fork and cook for 10 minutes in the oven.
Cook the diced bacon on the hob.
In a large bowl, mix the eggs, the cream and the cheese. Season.
Spread the bacon on the pastry, pour the preparation. Spread some cheese on top and cook in the oven for 25-30 minutes.

Enjoy with a salad
Nice for a buffet or for your lunchbox

Un petit brunch à Paris

Back to Paris for the winter break!
A lot of cooking and food in perspective!

This morning I had friends at home for a brunch. In addition to the French baguette, croissants and pains au chocolat, I cooked smalls financiers with rasberries, a pasta salad, a courgette and goat cheese cake, crêpes and small croque-monsieurs.
I just posted all the recipes. They are all very simple to make and so good. The small financiers (almond cakes) had a great success: I added rasberries in the recipe and in was delightful!

I didn’t post the recipe for the croque-monsieurs but it is really simple to make: it is just small ham and emmental hot sandwiches.

I wanted to make other things but there was too much food already! But I am going to cook for my family during the holidays and I will post some of my recipes and the results of my experiments!


Preparation: 10 minutes
Resting: 2 hours to one night
Cooking: 10 minutes
Servings: 8
Level: Easy
Cost: cheap

Equipment: large bowl, frying pan, ladle

– 300 g flour
– 4 eggs
– 600 mL milk
– a tablespoon of rum (dark)
– a tablespoon of sunflower oil + some for the pan (butter can also be used)
– pinch of salt

Prepare the crepe batter (ideally the day before or in the morning for the afternoon)
If you have a mixer, put everything in a bowl and mix until it is completely homogeneous with no lumps.
Otherwise whisk vigorously!
Cover and leave in the fridge.

Cooking the crepes
In a hot oiled pan, pour a ladle of crepe batter. It must be thin! When it is no longer liquid on the top, turn it to cook the other side. While the other side is cooking, you can add the garnish if you want it warm. Then enjoy it immediately while it is still warm!

Pasta Salad

Preparation: 10 minutes
Cooking: 10 minutes
Servings: 4
Level: Easy
Cost: cheap

Equipment: large bowl, pan, drainer

– 250 g pasta
– 100 g diced bacon
– cherry tomatoes
– pine nuts
– parmesan (non grated)
– lamb’s lettuce
– oil, balsamic vinegar, salt, pepper

Cook the pasta, drain, cool under cold water and pour in the salad bowl.
Cook the diced bacon in the pan, add in the salad bowl.
Then add the pine nuts, cherry tomatoes cut in halves, the lamb’s lettuce.
Grate the parmesan over the salad. Season and mix.

If you make the seasoning separetely, you can keep it in the fridge for several days
Nice idea for a lunchbox

Financier (almond cake)

This is a recipe from my mother! The fastest cake you can bake!

Preparation: 10 minutes
Cooking: 25 minutes
Servings: 6
Level: Easy
Cost: cheap

Equipment: oven, oven dish, large bowl

– 250 g ground almonds
– 120 g melted butter + butter for the dish
– 200 g sugar
– 4 eggs
– a tablespoon almond extract

Mix all the ingredients. Pour in a buttered oven dish. Cook for 25 minutes at 160°.
Let it cool down before serving.

– Very nice served with red fruits
– Do not use a teflon dish: you have to cut and serve it in the dish so use a pyrex dish.
– Also very nice for a buffet or afternoon tea: use half of the proportion for 30 mini-cakes. That is how I prefer it!
– I also tried to add raspberries and it is very nice (frozen rasberries can be used)


Courgettes and goat cheese cake

Preparation: 20 minutes
Cooking: 45 minutes
Level: Easy
Cost: cheap
Equipment: large bowl, measuring glass, cake tin, oven

Cake chèvre-courgetteIngredients:
– 2 courgettes
– 200 g goat cheese (log)
– 200 g flour
– 125 mL milk
– 100 g grated emmental
– 3 eggs
– 3 teaspoons of baking powder
– 80 mL olive oil + 1 tbs
– salt, pepper, mixed herbs

Peel and cut the courgettes. Cook them 15 minutes on the hob with a tbsp of olive oil.
In a large bowl, mix the flour, baking powder and eggs. Add milk and oil. Mix until it is homogeneous.
Then add the emmental, the goat cheese cut in pieces and the courgettes. Add salt, pepper, herbs.
Pour in the tin and cook in the oven at 180° for 45 minutes.
Let it cool down before eating.

Can be eaten cold or hot. Can be kept in the fridge several days.
Nice with a salad.
Usually I serve it with lamb’s lettuce that I arrange on the plate around the cake and I decorate with cherry tomatoes.

Courgettes and goat cheese can be replaced, keeping all the other ingredients.
– Salmon and spinach cake
– Dices of ham, olives and sun-dried tomatoes
– …

Mini cakes aux lardons

Small ham and cheese cakes