Salmon tartare and avocado verrine
The thing really amazing with verrines is that you need only 10 minutes to make a beautiful and delicious starter. I have associated avocado with raw salmon in this recipe. Of course this is really common but in a glass, it looks always better.
Goat cheese, parma ham and asparagus bite
Cured ham is one of my favourite cured meat with Coppa of course. That’s why I use some in numerous recipes in a French girl “cuisine” blog. I also like asparagus and goat cheese. That’s why I have associated all these products on the same spoon.
Aperol spritz cocktail recipe
When I first arrived in Zurich, this was summer and everybody was drinking an Aperol Spritz on various bar terrasse. This was a new trend for me as I never heard about this cocktail before. I tasted it and I have…
Scallop flambéed with Cognac
I love seafood but much prefer scallops. In France, we usually find fresh scallops in November and December. But you can find frozen foods all year round. We often eat scallops to celebrate a special occasion such as Christmas or New…
The Swiss cheese crust
On this French cooking blog, I am mainly sharing French recipes. But from time to time, I also like to cook foreign recipes. Our neighboors are part of French cooking history as well and we eat a lot of them in…
Eggplants a la parmigiana
The italian food is definitely not just pasta. If you want to discover it in another way, you really have to taste this recipe. Eggplant a la parmegiana Eggplants (1kg)flour4 eggsbreadcrumb75 cl tomato saucered wineparmesanmozzarellaolive oilpeppersalt Peel and slice the eggplants.Mix…
