A vegetable velouté

Cough Syrup – Young the Giant

Bonjour, bonjour,

I am finally back on the blog, after more than a month without any appearance here. I had a pretty lovely February, busy but it explains why it was so lovely; if you follow me on Instagram, you saw that we visited nice places and we had snow in Cardiff, yay!! Apparently, it was the first in 30 years, crazy, right? The country was completely frozen, nothing in supermarkets… Quite funny to witness when you are not used to it. Anyway, at the beginning of February I thought that posting a velouté recipe was too late; sun was shining, temperature was up up up and… BOOM I am looking at the window right now and the only thing I can say is: nope, we still have time for warm velouté and soup.

So, here it is, my little velouté. Pour it in a pretty bowl, cover yourself with a woolen plaid, watch a good film… And this will make you love low degrees.

Pour 2, as a main. Butter, 1 onion, 3 leeks, 3 potatoes, 3 carrots, creme fraiche, salt and pepper.

I use a cast-iron casserole dish but if you don’t have one use a casserole with thick edges or you can buy one, if it is a good one it will last forever. I have this Sitram.

Put your casserole on a medium heat and allow a butter knob to melt in it. While it is melting, peel the onion and slice it. Take off the first leaves on your leeks and slice them, wash them. Add these vegetables in the casserole and allow them to cook until melted.

While it is melting, peel your potatoes and carrots, slice them, wash them and add them to the casserole. Pour enough water to cover the vegetables and allow to cook for 20mn; when the carrots are cooked, it is done.

Mix the vegetables along with the water if there is still water and add creme fraiche, as much as you want, depending on what you like (nobody’s judging), mix again, season with salt and pepper, herbs if you want.

Et voilà, you now have a warm velouté. We like to eat this velouté on Sunday’s night with croutons and it is a very comforting way to end the week and prepare for the next one. You can find other velouté or soup on this blog: leeks and potatoes cream soup, bacon and potatoes soup, a Cawl, but also on my French blog: carrot and orange soup, wintery vegetables soup.

Des bisous


Bacon turkey and its pretty vegetables

White Christmas – The Drifters


After the bûche yesterday (Lemon and mascarpone Yule log) we’re still in a Christmas spirit today with a new recipe perfect for the feast (even if you can eat it any day of the year, of course). Last year was my first bird on my own e-ver so I decided to make something yummy but quite simple, I didn’t wanted to be overworked and we had to go to Bristol airport to pick up my family so approximately 2 hours out of the house and Jamie Oliver’s recipe had the perfect timing. Great! I’m telling you, if I succeed in cooking this bird, everyone can do it, I’m really not a person who likes to touch meat but I found it easy to make.

Serve 6. A turkey (preferably a higher welfare one), 2 onions, 4 carrots, 4 leeks, 5 potatoes, 1/2 garlic, giblets for their flavors (but you’re not forced to), 1 clementine, sage, rosemary, bay leaves, 250g soft butter, salt and pepper, 12 rashers of streaky bacon.

Prep: 15mn — Cook: depends on the size of the bird, 2 to 4 hours.

You will need a big plate. Preheat your oven to 180°.

Roughly chop the veg and put them in your plate with the garlic and giblets. Zest your clementine and keep the zest for later, cut it in half. Put your sage, rosemary, bay leaves and halves clementine in the turkey. Rub the butter over the turkey; it is quite funny because your hand will be veeeeerry hydrated after that :) Salt, pepper on the bird, dust with the clementine zest and stick some leaves on it. Coat the turkey with aluminium foil or in a turkey bag. Hop, in the oven.

The cooking of the bird. A higher welfare turkey will need less time to cook because it has more intramuscular grease, it will need 25 to 30mn per kilo whereas a standard turkey will need 35 to 40mn per kilo. Anyhow, the cooking instructions will probably be written on your bird’s wrapping.

An hour before the end of the cooking, take off the aluminium foil or the bag and cover your turkey with the bacon. Hop, back in the oven, your turkey has to be golden and well cooked, if the juice is clear it’s done.

One your turkey is cooked, cover with a clean tea towel or aluminium foil and leave it alone a little. You can leave it at least 2 hours, enough time for you to welcome your guest, drink aperitifs, eat the starters… Oh and I forgot to mention that our turkey came from Thornhill Farm, Cardiff and it tasted perfect!

This year, it will only be le Barbu and I (and Eliott, the cat) for Christmas so I won’t make a turkey. I’m thinking about an Orloff joint, or a stuffed joint… If you have any idea for me, shoot :) I hope you liked the recipe, I wish you a good end of the week and stay around here because my last Christmassy recipe is coming… Little teaser on Instagram ;) Des bisous



Coffee extract

Iggy SZN – Iggy Azalea


I am so late in my posts that I decided to post two in a raw today, I am still in the middle of this mysterious time fault thing and it keeps flying around me. I can’t see things happening before they do, which cause me some problem because last Wednesday I didn’t see the pavement coming and I fell like a huge seal, I ripped my favourite jeans and had blood all over my knee. I should be careful. Anyway, just to say that whereas it is time, pavement or bird I can’t see them coming. I can see Christmas coming though…

About Christmas, I though about a little something to pimp my biscuits and/or to offer to someone: homemade coffee extract. It is delicious if you put it in your biscuits, cakes, and it is a kind though to offer to a baker. I will share my biscuits recipe later with you, for now, here’s the coffee extract recipe.

For two little flasks. 100g sugar, 70ml hot water, 15g instant coffee.

Cook: around 15mn

Put the instant coffee in a mug and stir the hot water in, make sure it is well mixed and you have a coffee!

In a saucepan large enough, add a thin layer of sugar and put it on a medium heat. When the sugar melt, dust with sugar and so on until you finish the sugar. You will have a beautifully golden caramel. You can turn the saucepan on itself if you want to mix the caramel but don’t mix with a spoon.

When you caramel is what you expect it to be, stir the coffee in, never stop stirring. Place the saucepan back on the medium heat for a moment, never stop stirring and if you do it right everything is going to be fine, you will have your coffee extract in a couple of minutes. Try not to let the saucepan for too long because otherwise the extract will harden too much and you don’t want that.

Let it cool, your coffee extract will harden while cooling.

Note: you can keep this extract in the fridge for some months, a mousse might appear but it’s normal, just take it off.

I hope you like the recipe, I really appreciate having little twists like this one in my biscuits or cakes and I find it nice to offer to someone who love to cook as well, in a homemade hamper for example. Imagine: a mug, a biscuits mix and this flask, some hot socks and a book. I would love to receive that from Santa ;)

Des bisous




Comforting tartiflette

Behind Blues Eyes – The Who

Hey, coucou

I told you I’ll come back with a very hot, tough yummy recipe… Do you know the tartiflette? It is a French recipe that we usually bake when the weather is quite cold and the days are short, it is a typical example of comfort food. You’re cold and you want a recipe to save you? Bake tartiflette. You want to please your guests with an easy and quick recipe? Bake tartiflette. Once you’ve done it, you’ll only want to do it again, I promise you!

Serve 4. 1,5kg of potatoes, 1 onion, a little bit of oil, 200g lardon (or diced streaky bacon), a little bit of butter, 1 good reblochon (you need this cheese to make a tartiflette), 3 tbsp creme fraiche.

Prep: 30mn max — Bake: 15mn or so

Peel the potatoes and cook them in a saucepan with room temperature water and salt. The water will boil and your potatoes will be cooked when it will be easy to run a knife through them. Let them drain.

Chop the onion and let it melt with a bit of olive oil, add the lardons and let them cook. While it is cooking, cut your potatoes with a sliver shape.

Preheat the oven to 230°.

Butter your plate. Put half of your potatoes in your plate, half of the onion – lardons, the other half of the potatoes, the other half of the onion – lardons. Spread the creme fraiche on it. Cut your reblochon on the thickness and put it on your creme fraiche, the rind on the creme fraiche. There are two ways of putting your reblochon, you can cut it on the thickness and then you’ll have two semi-cercles or you can cut it in slices. My advise is try both (it means you’ll have to do the recipe twice, that is a great excuse!) and you’ll see what you prefer, I don’t mind but le Barbu prefers the slices. Bake for 15mn or so, your cheese needs to be melted and starting to brown a little… Oulala, now the only thing is to sit around the table and eat still hot.

Well, well, well… Who wants a tartiflette? I want it sooo bad, writing the recipe made my mouth water, oulala! I can’t wait to do a tartiflette again… I hope you liked the recipe, I wish you a lovely end of the week. There will be new post on Saturday. Des bisous.



Rustic tart with thyme, onion and feta

Notre-Dame des oiseaux – Vianney

Hey, coucou

I hope you’re all well. As you can see, I’ve slowed the rhythm of publication here but we will still escape and we will still treat ourselves with nice meals. Today, I’m posting a very simple recipe yet very yummy, I made it this summer for my mum and since then le Barbu begged for having one too. One day, after he broke 2 phones in less than a day, I decided that it was time for him for a little comfort food and I made this famous rustic tart. I used the recipe from Julia Child’s pastry and flavoured it with thyme, so yummy and the smell is fab.

For the pastry: 140g flour, 110g butter, 1 pinch of salt, 45ml water, 2 tbsp thyme. For the tart: 6 average onions, 2 tbsp brown sugar, 100g feta cheese, 2 olive oil trickles.

Prep: 10/15mn — Cook: 20/25mn

Start with the pastry. Place flour, salt and diced butter in a large bowl. Rub the ingredients together between your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step, you don’t want the butter to melt. Add the water along with the thyme and blend quickly with one hand, gather the dough into a mass. Press the dough firmly into a roughly shaped ball. It should hold together and be pliable, but not sticky. Place the dough on a floured pastry board. With the heel of one hand, not the palm because it’s too warm, rapidly press the pastry down on the board and away from you. This will help the fat and flour to blend one last time. Gather the dough again into a mass and knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in baking paper. Place the dough in the refrigerator while your dealing with the onions.

Chop the onion finely and put them in a pan with a trickle of olive oil and the sugar, let them caramelised. Mix from time to time to keep them from burning.

Preheat your oven to 190°. Roll the pastry out, you can have it thick or thin, do as you like. Put the caramelised onions on and the diced feta cheese then sprinkle with a trickle of olive oil. Fold the edges and put in the oven for 20/25mn.

It smells very good and tastes very good, le Barbu was very happy to finally eat it and he recommends it. As for my little tummy, it was very happy too! I should think of this tart more often because it is quick and easy to make and perfect with a salad. I’d say that you can serve 2 or 4 people with this recipe, depends on what you have as a side.

I wish you all a lovely week. Des bisous



Minty peas and beans

Ocean – Boy Kiss Girl

Hey, coucou

There’s a huge temporal hurricane right, I’m in the middle of a series of days without really knowing which day we are. I have my two jobs, online courses and I’m preparing for a competitive exam, I don’t really have time to understand anything about time. I took time to make traditional baguettes the other day while I usually make easy quickly baguettes (recipe in French), I also tried bretons biscuits but it was pretty much a failure, I need to find the right recipe.

But, for now, let’s talk about this minty peas and beans recipe. I absolutely loooove it! I saw it in Jamie Oliver Magazine and its smell, its minty flavour, I can’t resist! And it is super-easy. What else?

Serve 6, as a side. 300g peas, 200g runner beans, 3 little onions, 1 green pepper, 450g burrata (or mozzarella), 100ml olive oil, chiselled mint, 1 lemon, salt and pepper.

Prep: 5mn — Cook: 3mn

If you’re using peas and runner beans in a can, you just need to dry them and put them in a plate. Otherwise, blanch them in a pan with boiling water for 3mn. Dry them and put them in a plate.

Chop the onions finely along with the green pepper and add them to the plate. Sprinkle with chiselled mint (as much as you like), add the olive oil, salt and pepper. If you serve straight away, press the lemon and add its juice to the plate if not, wait until the very last moment so it won’t discolour your vegetables. Cut the burrata in large pieces and add them, with its juice, to the plate.

We really love this plate and usually eat it with lamb chops. I don’t know why but this plate is like a comfort food for me, it brings sunshine, freshness… And with the autumn coming that fast, who doesn’t need comfort food? I really do!

I hope you like this recipe, des bisous.


The best pastry dough by Julia Child

Super Powers – Cocoon

Hey, salut

I discovered Julia Child a couple of years ago, the Julia Child, the one who introduced French cuisine to the USA and wrote a book about it, Mastering the Art of French Cooking in 1961. Few weeks after I discovered Julia Child, I discovered Julie & Julia the film and even though I was really tempted by Julie’s challenge to make all the book’s recipe in a year, I can’t but I often open the book to find inspiration. I already posted a recipe from Julia’s book in my French blog, rice with mushrooms à la Bordelaise, but today it is a really simple and basic recipe that I’m posting here, the best pastry dough. It became my favourite recipe and I’ll never do another one again, it has a buttery taste, gourmet and perfect!

140g flour, 110g butter, 1 pinch of salt, 45ml water

Prep: 15mn — Cool: 1h

Julia recommends to work the dough rapidly, particularly if your kitchen is warm, so that the butter will soften as little as possible.

Place flour, salt and diced butter in a large bowl. Rub the ingredients together between your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step, you don’t want the butter to melt.

Add the water and blend quickly with one hand, gather the dough into a mass. Press the dough firmly into a roughly shaped ball. It should hold together and be pliable, but not sticky.

Place the dough on a floured pastry board. With the heel of one hand, not the palm because it’s too warm, rapidly press the pastry down on the board and away from you. This will help the fat and flour to blend one last time.

Gather the dough again into a mass and knead it briefly into a fairly smooth round ball. Sprinkle it lightly with flour and wrap it in baking paper. Place the dough in the refrigerator for about an hour at least before you use it. You can keep it in the refrigerator for 2 to 3 days or in the freezer for several weeks. Always wrap it in baking paper and a plastic bag.

When you need to use it, spread the dough rapidly otherwise it could be too difficult to handle. Don’t forget to sprinkle flour on your pastry board and on your dough so it won’t stick nor to the pastry board nor to the rolling pin.

So, hat do you think about this pastry dough? Are you a Julia Child fan too?

See you very soon, des bisous.




His tortilla

Shark in the water – V V Brown

Hey, salut

Today is a special day because it’s le Barbu’s birthday so I dedided that I would post his recipe, his tortilla. I’ve never done a tortilla because it’s his specialty and I really enjoy seeing him being busy with potatoes and knives and oil :) He always do it on the moment, he adjusts the recipe with the eggs size, potatoes and level of hungriness but I’ll post the reference recipe.

Olive oil, 6 medium size potatoes, 1 onion, 8 eggs, salt and pepper.

Prep: 10/15mn — Cook: 15mn + 15mn

Peal and dice the potatoes but don’t mesure, if they’re not the same size it’s completely okay. Heat a centimeter of olive oil in a large pan. When it’s hot, add the potatoes and cover with a lid. When the potatoes are almost cooked, add the minced onion and let it cook until the potatoes are melted. Dry the potatoes and onion with a colander but keep a little bit of olive oil in the pan. In a large bowl, break the eggs and whisk them, add the potatoes and onion, salt and pepper. Pour everything back into the pan, on a medium heat. When the edges are cooked, turn the tortilla-to-be over with the help of a plate. Put the uncooked side of the tortilla-to-be facing the pan and allow to cook for almost 5mn, probably less. And voilà, your kitchen smells deliciously good and you are going to be very happy to taste that tortilla.

Le Barbu tells me to precise that when he makes the tortilla he doesn’t really count the minutes, it’s all about feeling… Talent you know what I mean? Ahah

We really hope you’ll enjoy this recipe and wish you a lovely week-end. Des bisous




Tomatoes and aubergines tatin

Headlights – The Lighthouse

Salut salut

I posted on Wednesday a recipe to make preserved tomatoes and I gave you some ideas to highlight them and eat them so today here’s the recipe I made with them. We also had aubergine coming from the garden so I though that eating them both together would be a good idea and I was right; this recipe, unpretentious, gives us the real taste of both of them. I used to think that a tatin was a difficult thing to do but once you’ve tried you understand that in reality, in a as simple as abc and this one is simpler because you don’t have to use puff pastry, a shortcrust pastry is what you need. The only thing that can be a little boring is to cook the aubergines, so… Let’s do this, shall we?

1 shortcrust pastry, 3 aubergines and olive oil, preserved tomatoes, basil, salt and pepper.

Prep: 10mn — Cook: approx 15mn + 25mn

Clean the aubergines and slice them (approx 3mn slices). Heat a pan with olive oil and cook the aubergines, they have to be golden on both sides. Salt them.

While you’re doing this, arrange your tomatoes quarters on the bottom of a baking pan. Add the aubergines slices and press a little. Cover with the shortcrust pastry, frown the edges and put in the fridge while your oven is preheating, for 10mn to 190C.

Put your tatin-to-be in the oven for approx 25mn. Take it out of the oven and turn it on your presentation dish. Let it cool for 5mn and pour a trickle of olive on it, sprinkle with basil.

So, isn’t it simple as abc? I think it is a beautiful and tasteful way to enjoy summer veggies (from de garden, or not, as long as they’re good!). We ate it as a main with a salad, it was a nice vegetarian main and from time to time it is really nice to eat something as light as this tomatoes and aubergines tatin. I hope you like the recipe, let’s meet here soon

Des bisous



Homemade preserved tomatoes with thyme and pepper

Wildest Dreams – Taylor Swift 

Salut, salut

For me and a lot of people actually, the date of autumn has always been September 21st or 22nd but the other day I watched BBC weather and they said that this is an astrologic date and that the meteorologic date was September 1st. We had a good weather honestly when we came back from France, August 29th and for 5 days but it’s been grey and little rain for 2 days now, which makes me think that autumn is not going to wait for the end of September to show itself. With autumn comes fruits and veggies like apple yay yay but some also disappear like tomatoes… Well to be completely honest we’ve bough tomatoes once here and they weren’t tasty at all so we’ve waited to be back in France to devour those from Aitatxi’s garden (Aitatxi is grand-dad in Bask). With those delicious tomatoes, pepper and shallots mum made us yummy jars of piperade, a Bask recipe like ratatouille but nicer and I’m not going to open them yet, I’ll open them later, I want that the possibility to eat them lasts… And with those tomatoes I made preserved tomatoes with thyme and pepper. It is super easy to make, your oven works for you, really.

Let’s to this.

For an average jar. 7 tomatoes, pinches of sugar, pinches of salt, thyme (or other herbs if you prefer), black pepper, olive oil. I also added Espelette pepper to stay in the local thing.

Prep: 5mn — Cool: 30mn — Cook: 1h30

Preheat the oven to 160C.

Clean the tomatoes, cut in quarters and take off the pips. Wipe off the water of them and arrange them on a baking paper. Sprinkle with sugar and salt and cook for 1h. Turn the quarters upside down and extend the cooking for 30mn to 140C. Watch them because you don’t want them to burn and your oven might be slightly different than mine. Let them dry in the oven out.

Dispose the tomatoes in a jar, cover them with olive oil. Add the herbs and peppers. You can keep the jar for at least 2 months in the fridge, the oil might immobilise and create little grains but that’s fine, they will disappear once at room temperature. You can eat those preserved tomatoes with your aperitif, on a fruits and veggies skewer, on pizzas or in a pasta dish, or in a tart witch is quite good because my tart recipe is coming on the blog on Friday… What a coincidence!

Note: did you know that putting veggies in jars/tins/cans were a French thing? In 1795 the confectioner Nicolas Appart invented a way to preserve flavours and lives of veggies and this revolutionary method has taken his name in French: apertisation.

Des bisous