Broccoli and turnip soup

Though I have not posted anything for a while, I keep cooking and taking photos when I try new recipes. I am now working (it’s been already a year and a half!) and I don’t have much time for innovation but now and then I cook new stuff.

This winter, I started to cook soups. This is so quick to do and so warming! And with good vegetables and spices it is very tasty. Soup doesn’t have to be boring!
Here is my recipe for broccoli soup.

Broccoli soup

Preparation: 10 minutes
Cooking: 15 minutes
Servings: 4
Level: Easy
Cost: Cheap

Equipment: large saucepan, hand blender

– 1 broccoli (300-400g)
– 1 turnip (150g)
– 1 carrot
– 1 potato
– 1/4 to 1/2 onion
– 600 mL water (or vegetable or meet broth)
– 1 tbsp olive oil
– 2 tbsp fresh cream (optinal)
– salt, pepper
– turmeric (optional, “Curcuma” in French)

Heat the saucepan with olive oil. Peel and chop onion and turnip and add them in the pan. Let cook for 5 minutes.
Add carrots and potatoes (peeled and chopped), stir.
Add the water/broth. Add salt. Bring to boil. Then lower heat, cover and let cook for 10 minutes.
In the meantime, wash the broccoli, chop (remove woody parts). Add in the pot and let cook for 5-8 minutes.
When cooked – all vegetables must be tender (check with a knife)- leave to cool down for a few minutes, add pepper and spices and mix with a hand blender.

Add fresh cream and serve immediately.
Or keep it in the fridge or freezer in a glass jar (without cream is better).

You can add bread or pieces of vegetable you saved before mixing in your bowl for a nicer presentation.

Be careful with the onion, it can have a strong taste if there is too much and hide the taste of other vegetables.
Also turmeric gives a wonderful taste but don’t forget to add pepper (otherwise you don’t get all the benefits of curcumin because it is not well absorbed)

Carrots puree

Yesterday, I was sick and wanted something sweet. In fact I was craving for a carrot puree, so I made one. This one has a perfect constistency and will bring you back to childhood!


Preparation: 20 minutes
Cooking: 10 minutes
Servings: 4
Level: Easy

Equipment: large pan, mixer

– 7-8 carrots
– 1 big potato
– 2 tbsp fresh cream
– salt, pepper
– butter
– cumin (optional)

Peel the carrots and potato and cook them in boiling water (or steam them).
When cooked drain well, cut into pieces and put in the mixer bowl.
Add the cream and mix.
When it is mixed enough, pour in the serving bowl. Add salt, pepper, a pinch of cumin, butter and enjoy warm!


I also tried to replace potatoes with celeriac. It is very tasty and gives a creamy consistency.

Homemade taboulé

A light easy summer meal!

Preparation: 15 minutes
Cooking: 15 minutes
Servings: 8
Level: Easy
Cost: cheap

Equipment: oven dish, large salad bowl,

– 4 cups of semola
– 4 tomatoes
– 1 cucumber
– 1 pepper
– fresh mint
– 2 lemons
– olive oil
– 600g chicken fillet (Chicken is optional if you want it as a starter or side dish)

Prepare the chicken: cut it in small pieces and put it in an oven dish with lemon juice and a tbsp of olive oil. Let marinate and cook in the oven for 10-15 minutes. When it is ready put it in a cold dish and let cool down in the fridge.

Prepare the semola: put equal volume of semola and boiling water in a large bowl, with a pinch of salt. Cover and leave to rest.
Peel and cut the cucumber. Remove the seeds of the pepper and the tomatoes and cut them.
Wash and cut the mint very finely.

Add the vegetables and the mint in the semola. Add olive oil and lemon juice. Mix well. Add the chicken, mix. Leave in the fridge until you serve it.

Tip: you can keep some whole mint leaves to decorate.

Sun dried tomatoes, feta, bacon and olive cake

In my article Courgettes and goat cheese cake, I gave the basic recipe for cakes and some ideas of different things you can add to the basic batter. I wanted to try a new one and made this sun-dried tomatoes, feta, bacon and olive cake. It was absolutely delicious.

Preparation: 20 minutes
Cooking: 45 minutes
Servings: 4-6
Level: Easy

Equipment: large bowl, measuring glass, cake tin, oven

– 150 g flour
– 125 mL milk
– 100 g grated emmental
– 3 eggs
– 1 sachet of baking powder
– 80 mL olive oil
– sun-dried tomatoes
– black olives
– diced bacon (lardons)
– 50 g feta
– salt, pepper, oregano

Cook the dices of bacon in a pan and reserve.
In a large bowl, mix the flour, baking powder and eggs. Add milk and oil. Mix until it is homogeneous.
Then add the emmental, tomatoes, feta, olives and bacon. 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.

Best cookies

Everyone loves cookies and these are amazing tha secret is that there is a lot of chocolate! My siblings and cousins love them (they just ate one batch in a day!) With the recipe I give you, I made a batch of 66 macaron size cookies ( I wanted them small to have them with coffee) but usually I make about 30 or 40 normal-sized cookies.


Preparation: 15 minutes
Cooking: 10 minutes
Servings: for about 40 medium size cookies or 60 small
Level: Easy

Equipment: oven tray, large salad bowl, cooking paper

– 125g brown sugar
– 120g white sugar
– 1 sachet vanilla sugar
– 1 sachet baking powder
– 250g flour
– 125 g salted butter
– 1 egg
– 300 g black chocolate

Preheat oven at 180ºC
Cut the chocolate in pieces and reserve.
In a bowl mix the sugar and the melted butter. Add the egg, stir well. Then gradually add the flour and baking powder while stiring. The dough must become quite thick. Then add the chocolate chips and stir.
Unroll some paper on an oven tray. Form circles about 1cm high. You can make them as large as you want. Beware that it might spread a little bit while cooking so allow enough space between the cookies. It is very import ant that there is a lot of chocolate on each cookie, egen if it seems too much, for the dough will spread. Cook in the oven for 10-12 minutes according to size (given the quantity, you might have to bake them in several batches). Let cool down. Enjoy!


– some sugar can be replaced by honey or maple syrup
– you can use white chocolate or nuts instead of black chocolate only

Sarah Bernhardt Cakes

These nice bites will delight you for tea time or after lunch with coffee. I have no credit for the recipe which I found on Mimi Thorisson’s blog Manger. I let you discover the recipe there! This blog is absolutey wonderful and the photos are gorgeous.


These small cakes are delicious and very practical because you keep them in the freezer. So you can prepare them in advance and have them ready in case you have guests (or if you just want to treat yourself!) I made a box of them a few days ago and it is all gone already. My family loved them!


Peach clafouti

Now that I am back in France, I am cooking a lot for my family. Today I baked these delicious peach clafoutis in individual ramekins for my brother and my sister. It is very quick to prepare but it has to cook for 40 minutes. I love the sweet and soft texture of the clafouti with the fruits.


Preparation: 10 minutes
Cooking: 40 minutes
Servings: 3 ramekins
Level: Easy
Cost: Cheap

Equipment: oven dish (like pyrex dish), bowl

– 2 peaches
– 10g butter + some for the dish
– 30g flour
–  25g sugar
– 1 egg
– 75 mL milk

– almond flakes
– vanilla sugar

Preheat oven at 180ºC
Peel and cut the peaches in quarters. Spread butter in the ramekins and spread the peaches; it must cover all the surface (I like it with a lot of fruits!)
Then whisk the egg and sugar. Add the flour, a pinch of salt. Add the melted butted, then the milk. Stir well. The batter is very liquid.
Pour the batter in the ramekins.
You can add some sugar and almonds on top.
Cook in the oven for 40 minutes.
Let cool down a bit before serving.

– you can do it a big dish. In that case do 3 or 4 times the proportions. The proportions given here have a lot of fruits and little cream.
– you can do with other fruits. The original clafouti recipe is with cherries but it also works well with apricots or plums.

Apricot clafouti

Apricot clafouti