• sirprize on September 27, 2011

  Beautiful photos, great recipes!

Notes about Recipes in this site

• Beet and potato gnocchi, with hazelnuts

  • cassiemcgannon on October 18, 2012

    The dressing was great, and the hazelnuts were fantastic - I'd never thought of putting them with beetroot but it worked brilliantly. I just used wheat flour for the gnocchi, as I didn't need them to be gluten-free.

• Cherry tomato tart (Tarte aux tomates cerises)

  • pennyvr on November 07, 2016

    I didn't have old-fashioned mustard so substituted common (smooth) Dijon. Used a mild goat curd but I think it could carry a slightly stronger cheese.

• Red radish and arugula soup

  • meggan on May 25, 2016

    I did not understand this recipe. It was more of a purée than a soup and not particularly tasty. Perhaps I missed something but I added double amount of liquid called for and it was still too little.

• Cocoa and banana muffins with black sesame seeds

  • Astrid5555 on November 24, 2012

    Made mini muffins. Turned out somewhat bitter, but one of my cocoa loving boys truly liked them.

• Chocolate and cherry clafoutis (Clafoutis chocolat et cerise)

  • Melanie on March 15, 2012

    Lovely and easy to whip up for a mid week dessert. I was making this dessert for 5 and I made 1.5 x the recipe. I swapped jarred morello cherries in for the fresh cherries – enough to line the base of each ramekin. I didn’t have any cornflour at hand so I substituted plain flour, although I used a little less. I used rapadura sugar for the cane sugar. I also added a square of dark chocolate into the centre of each pudding which made a nice chocolaty sauce.

• Stuffed round zucchinis with red rice and vegetables (Courgettes rondes farcies au riz rouge et aux légumes)

  • SACarlson on July 06, 2014

    Lots of work. Tastes nice, but not sure it is worth the effort.

• Shrimp spring risotto

  • SACarlson on July 18, 2015

    This recipe is fine. It didn't knock my socks off, but it was a good way to use some CSA-box fennel and extra shrimp.

• Saffron shrimps tajine with confit fennel (Tajine de crevettes safranée au fenouil confit)

  • krobbins426 on June 27, 2013

    Delicious. Could use a bit more seasoning. Served with quinoa topped with some paprika.

  • Jane on August 01, 2014

    Very quick and easy dinner. I used frozen shrimp - because they cook in the same pan as was used for the confit fennel, they pick up quite a bit of flavor.

• Gratin Dauphinois with sweet potato and pink turnips (Gratin Dauphinois aux patates douces, navets roses et sauge)

  • Foodelf on December 15, 2014

    This was fantastic. I've lost count of how many times I've made it and actually treat it as a main course for my own self-indulgence. Richly flavoured and enhanced by earthy sage - I've never added the cheese (although I'm sure that's a delicious addition). The finished dish is SO pretty and the leftovers re-heat beautifully. The mandoline makes short work of all the slicing prep.

• Pommes de terre en robe des champs

  • bwehner on September 05, 2016

    Perfect, simple yogurt chive sauce for small, new potatoes

• Moussaka

  • sirprize on September 30, 2011

    Not vegetarian! Has lamb. Can someone please remove that category?

  • Deborah on October 04, 2011

    Done -- Thanks for catching that error, sirprize (which conveniently rhymes with "sharp eyes")!

• Tomato tarte tatin

  • cassiemcgannon on February 13, 2013

    Really concentrates the flavour of the tomatoes - very intense and sweet (in a good way). Also one of those dishes that looks way more impressive than it should, given it's relatively quick and easy to make (unless you make your own pastry).

• Roasted root vegetables

  • pennyvr on April 25, 2017

    The radishes were a bit watery and bland, but the dish is easy and tasty.

• Lemon and olive oil cake (or Rémy's first birthday cake)

  • Frogcake on June 16, 2016

    This recipe was just ok for me, nothing spectacular although my tasters at work loved it. As well, my colleague with lactose sensitivity enjoyed it very much. I ground the oat flour and almond flour from scratch -I thought this might enhance the taste and crumb. It does come together quickly.