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!


Poached eggs – Eureka!

Eureka! I made it! I had never managed to poach an egg without destroying it! But I found the magic method! Simply follow these steps.

1) Bring water to the boil

Super trick number 1: add a spoon of white vinegar in the water (supertrick number 1 bis: of course I don’t have white vinegar in my kitchen so I used balsamic vinegar, it doesn’t change anything except maybe for a slight taint of the egg)

2) The egg has to be super fresh (if you use the egg that has been in your fridge for 2 weeks, it might not work so well)

Supertrick number 2: don’t break the egg directly in the pan, put it in a bowl or cup first

3) Before putting the egg in the water, reduce heat: the water must not be boiling with bubbles

SuperSuper trick number 3: form a vortex in your pan: with a wooden spoon, turn the water until a vortex appears.
Then, put your egg gently in the middle and wait.

Let cook between 2 and 3 minutes according to size, no longer if you want to keep the yolk soft!

4) When cooked remove the egg from the water and place on absorbant paper

5) Enjoy!

Light oat pancakes

This morning, I woke up and I wanted pancakes! So here is the recipe. It is rather experimental, I added blueberries in the batter and I ate them with honey and it was good!

However, they are even better if you prepare the batter the day before! On the picture is the version I made on the second day with caramelized apples. So yummy!


Preparation: 5 minutes
Cooking: 4 minutes
Servings: 2 ( ~8 pancakes)
Level: Easy
Cost: cheap
Equipment: pan, salad bowl

– 15cL milk
– 75g oat
– 60g flour
– 1 egg
– 1/2 sachet baking powder
– 1/2 sachet vanilla sugar (or standard sugar)
– butter or oil for the pan

In the bowl mix flour, baking powder, oat, sugar
In an other bowl, beat the egg and milk
Then mix everything, the batter is quite thick.


(Then ideally, give it a rest of one night. The next morning, just add some water in the batter if it is too thick)

Form a pancake in a hot pan with butter and cook 2 minutes on each side
…. and enjoy with honey or maple syrup or fresh fruits

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Idea: add blueberries or apple+cinnamon in the batter or caramelized pears (the best version I tried)

Tip: I didn’t eat it all the first day so I kept the batter in the fridge. It was slightly thicker so I added water and it was even better. This time I made them with caramelized apples and cinnamon , and topped with honey and it was amazing!

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

About eggs

There are various ways to eat eggs. No need to eat only hard-boiled eggs! Here are a few examples.

1) Boiled eggs

The cooking time is crucial. It has to be very precise and it is counted from the moment you put the egg in the already boiling water. There must be enough water to cover the eggs completely.

Oeuf à la coque

Oeuf à la coque and mouillettes

Hard-boiled: 10 minutes
This is not my favourite, unless you do “oeufs mimosa”, the yolk is a bit heavy.

– “Oeuf mollet” (yolk is soft but not liquid): 5 minutes
This is very nice in a salad: easier to swallow than hard-boiled egg and less difficult to make than poached eggs!
– “Oeuf à la coque” (yolk is completely liquid): 3 minutes
This is my favourite! Break and remove the top with a spoon, add salt and pepper and eat it by dipping “mouillettes” (bread cut in thin slices and buttered, ideally made using a fresh baguette, see photo) in the yolk and then eat the white with a spoon. Delicious, definitely all my childhood!

2) Fried egg

Just break the egg in a hot oiled pan without destroying the yolk and wait until the white is cooked. The yolk must remain liquid. Add salt and pepper and eat with bread.
When you crack the yolk it spreads over the white. Delicious! Good also with bacon!

3) Omelet and scrambled eggs

The difference between omelet and scrambled eggs is that for an omelet, you whisk the egg in a bowl before pouring it in the pan and then you let it cook without touching it, whereas for scrambled egg, you break the eggs directly in the hot pan and then you scramble it with a wooden spatula.

Note on omelets: add cheese, potatoes, mushrooms, peppers, onions or whatever you like in it!
For example see here the recipe of spinach and feta cheese omelet
You can also make it like the spanish tortillas, that are very thick omelets with vegetables.
This can become a full and very rich meal!

I shall post more recipes and ideas of nice omelets.

4) Poached eggs

Quite difficult to make. I always make a mess of them. But it is good in salads and essential to make the famous eggs benedict!

5) Cakes!

That is still the best way to enjoy eggs, in cakes, quiches and tarts!

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For more recipes with eggs, see here