Coconut lime macaroons




It’s that time of the year… it’s getting colder outside, the days are shorter and the holidays are coming closer. Perfect time for staying inside and doing lots of baking
Here is a recipe for coconut lime macaroons. You might be wondering about one ingredient in the ingredients list that is called aquafaba. Usually coconut macaroons are made with egg whites to bind them and keep them from falling apart. Now, a while ago someone discovered that the cooking liquid from your chickpeas or beans has the same properties than egg whites. So aquafaba is nothing else than the drained cooking liquid from beans. Yes it is quite amazing, I could not believe myself the first time I saw what can be done with aquafaba. Indeed you can use it as an egg replacement in baked goods or use it to make meringues, macarons and much more. 


Pumpkin Risotto with fennel and roasted hazelnuts


Making a good risotto is very easy! All it takes are a few good ingredients and some love.

Make this risotto for your whole family or for a fine dining with friends. The toasted hazelnuts and the roasted pumpkin seed oil gives it the little something extra …

Fig squares


Fall is here, the leaves on the trees turn yellow and orange, the pumpkins appear on the market, the weather gets colder and there are these days when you just want to stay inside where it’s warm and cozy, and bake.

Simply Corn


I love wandering over the green market and being inspired by its produce to create dishes; maybe I come across a new produce or herb I never tried out. But the market is also full of its “classics”. As spring and summer are coming back more and more fruits and veggies are back at their respective times. I really enjoy seeing from week to week what is back in season… sometimes impatiently waiting for an item to be back! Asparagus, strawberries, ramps, peas, the list goes on and on. But in this post I want to talk about corn.


Plum and Apricot Sorbet


It is summer, it is hot, and juicy fruits are available in abundance. Let’s make some easy ice cream at home!


Sunchoke Puree with Roasted Maitake Mushrooms


In this post I am going to showcase a root vegetable that might not enjoy widespread popularity. It is a tuber that resembles a ginger root, and it is well known in French cuisine. I am talking about what the French call Topinambour, better known here as Jerusalem artichoke, Sunchoke or earth apple.




The flavors of the Orient’s kitchen are divers and rich, with products like dates, harissa, cinnamon, ras el hanout, cumin, saffron, lentils, chickpeas, yufka, sesame seeds, couscous or mint. Here I explore a sliver of this cuisine with a Falafel recipe, but add my own twist by using sunflower seeds together with chickpeas as the base.