Mushrooms and Peas Risotto ~ Gluten Free

Hello there!

A simple but excellent risotto. Like all risotto, it requires a special attention while cooking.

Cooking Time: 18-20 minutes


  • 5 cups low sodium vegetable stock (or chicken stock)
  • 2 tablespoon of unsalted butter
  • 1 shallot, finely chopped
  • 1 lb of button mushrooms
  • 1  cup of rice special risotto (type Arborio)
  • 1/4 cup dry white wine
  • 1 cup of fresh peas (frozen can work as well)



1 . In a medium saucepan warm vegetable stock over low heat.

2 . In a bigger saucepan, melt 1 tablespoon of butter and cook the mushrooms cut into 1/4″ slices. When they start to brown, set aside.

3 . Add the last tablespoon of butter in the same saucepan and add the shallot. Add the rice and let it cook for 1 minute. Then, add the wine and stir until it is absorbed for about 2 minutes.

4 . Bring to a boil and reduce to medium heat. Add the mushroom and the peas. Ladle in 2 cups of warm stock and continuously stir until rice absorbs most of the liquid. Repeat until you have used all the stock. It should take 18-20 minutes for the rice to absorb all the liquid.


Pour la version française c’est par ici: Risotto aux Champignons de Paris et Petits-Pois


French Sugar Puffs ~ Chouquettes

Hello everyone,

Chouquettes are little sugar puffs of choux pastry, sprinkled with pearl sugar. Making the dough is simple and chouquettes will be perfect as a snack.

Preparation time: 15 minutes
Cooking time: 20 minutes

  • 1 cup (250 ml) of water
  • 1/2 cup (125g) of butter
  • 1 1/4 cup (150g) of flour
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 5 eggs

1 . Preheat oven to 360ºF. Line a baking sheet with parchment paper.

2 . Heat the  water, butter, sugar and salt in a saucepan. Bring to a simmer over medium heat. (Make sure it is not boiling!!). Remove from heat, and add flour all at once, stirring vigorously. Return the pan over medium-low heat and keep stirring until the dough forms a smooth ball that pulls away from the sides of the pan.

3 . Let the dough cool for 3 minutes then whisk in 4 eggs, one at a time, until shiny and smooth. Whisk the last egg but only add half of it into the preparation.


4. Use a piping bag fitted with a star tip to form small ball of batter.


5 . Make sure you are spacing the dough enough to give them a little room to spread. Brush with egg left-over using a pastry brush and sprinkle the dough balls generously with pearl sugar. Bake for 20 minutes. Once it is cooked, slightly open the oven and let them cool for 5 minutes. It will help to keep them fluffy. Enjoy !


Pour la version française c’est par ici: Les Chouquettes

Gluten Free Banana Pancakes

Hello everyone,

I really only cook breakfast on the weekends, but I’m a huge fan of pancakes. This super easy gluten free banana pancakes recipe only uses ingredients we usually all have in our kitchen. And you only need to blend everything in a blender to make the batter.

Time prep: 15 minutes
Cooking time: 15 minutes

Ingredients for 4:

  • 1 cup of milk (milk of your choice)
  • 2 eggs
  • 1 banana
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of baking powder
  • 1/2 tablespoon ground cinnamon
  • 1/4 cup of sugar
  • 2 cups of gluten free rolled oats
  • fruits of your choice
  • 1/2 tablespoon of vegetable oil (for the pan)



1. Place the oats, milk, eggs, banana (cut in half), vanilla extract, baking powder and cinnamon in a blender. Blend until smooth.
2. Heat vegetable oil in nonstick skillet over medium-low heat.
3. Pour 1/4 cup of the pancake batter onto the skillet and cook until bubbles form around the edges of the pancake. Flip with spatula and cook for an additional minute.
4. Continue until no batter remain and serve with fruits of your choice or sirup.

Coconut Balls

Hello everyone,

I eat these little coconut balls all the time. My family and friends really love them. They are healthy and really easy to make! Yummy in my tummy!

Time prep: 15 minutes
Cooking time: 15 minutes

  • 2 mixing bowl
  • Whisk or electric mixer
  • parchment paper

Ingredients for 20 coconut balls:

  • 2 eggs
  • 1/4 cup of sugar
  • 2 cups of flaked coconut
  • salt



1 . Preheat oven to 350°F
2. Separate the egg whites from the yolks and add a pinch of salt into the egg whites. Whip egg whites until foamy using an electric mixer.
3 . Mix the yolks, the sugar and the flaked coconut.
4 . Slowly add in the whipped egg whites into the coconut mixture. Shape the mixture into mini balls and place them on a baking sheet covered with parchment paper.
5 . Cook for 15 minutes until golden.

Pour la version française c’est par ici: Boules de Coco

One-Pot Moroccan Chicken

Hello everyone,

This is an easy and incredibly flavorful way to prepare chicken thigh and drumstick. It is yummy this way but you can chose to serve it with couscous or rice. Enjoy !

Time prep: 20 minutes
Cooking time: 1h30

  • One big pot

Ingredients for 6 persons:

  • 3 lbs of assorted chicken pieces
  • 1 onion
  • 4 carrots
  • 2 zucchinis
  • 14 ounces can chickpeas
  • 14 ounces can of diced tomatoes
  • 1/3 cup of ras el hanout (or a mix of moroccan spices)
  • 1 tablespoon of olive oil
  • 1 cube of chicken broth



1 . Chopped the onion, carrots and zucchinis. In a big pot, saute the onion, carrots and zucchinis on medium heat.
2 . When tender, add the ras el hanout and stir fry for about 1 minute. Then mix in the chicken broth, the canned chickpeas and tomatoes.
3 . Add the pieces of chicken into the sauce. Cover the pot and cook for a hour and a half on low heat. Bon Appetit !

Pour la version française c’est par ici: Poulet aux épices

Citrus and Orange Juice

Hello everyone,

Feeling tired or simply looking for a drink full of vitamins? Boost your day with this multivitamin juice! Try to start your day with my citrus and orange juice. You’ll feel more energized during the day and let’s be honest this juice is delightful !

Prep time: 10 min

Ingredients for 2 drinks:

  • 1 grapefruit
  • 1 lime
  • 1 lemon
  • 2 blood oranges
  • 2 oranges

Juice the oranges, the lime, the lemon and then the grapefruit. You are ready to go !

Pour la version française c’est par ici: Jus d’Agrumes

Colorful Winter Salad

Hello everyone,

So today I decided to make this colorful & delicious salad which only use 4 ingredients: beets, walnuts, feta and spinach. You can either make it as a meal or as a side dish. Enjoy ! xx

Time prep: 10 minutes
Cooking time: 20 minutes

Ingredients for 4 salads:

  • 1 beet (if you buy it already cooked then skip step 1)
  • 1/3 cup chopped walnuts
  • 10 ounces of spinach
  • 1/4 cup balsamic vinegar
  • 1/2 cup of olive oil
  • 1 cup of feta cheese


  1. Scrub and trim the beet. Then, place the beet into a pot, and fill it with water. Bring to a boil, then cook for 20 minutes, until the beet is tender. Drain and let it cool. Cut the beet into small cubes.
  2. In a bowl, mix together the balsamic vinegar and olive oil to make the dressing for the salad. You can use any other dressing if you like.
  3. Place a good amount of spinach onto each salad plate. Then add an equal amounts of beet cube over the spinach, and sprinkle the walnuts and the crumbled feta cheese. Drizzle each plate with the dressing. It’s done !

Pour la version française c’est par ici: Salade hivernale colorée

Macaroni & Cheese with Cauliflower

Hello everyone,

Today’s recipe is little variation of the classic Macaroni and Cheese. I added chunks of cauliflower to the recipe and the cheese sauce is a bechamel sauce which is a bit little lighter. Hope you enjoy xx


Time prep: 35 minutes
Cooking time: 1 hour

Ingredients for 4:

  • 1.5 lb (700 g) of cauliflower
  • 1 tablespoon olive oil
  • 0.5 lb (200 g) of macaronis
  • 1/4 cup of butter
  • 2 tablespoons flour
  • 1 cup (250 ml) of milk
  • 2 tablespoons of french mustard
  • 1/4 cup of Parmesan cheese
  • 1/4 cup of shredded swiss or mozzarella
  • 0.3lb (125g) of smoked bacon
  • salt and pepper

1. Preheat the oven to 460 °F. Place pieces of cauliflower on a large baking sheet covered with parchment paper. Sprinkle with oil, salt and pepper and stir thoroughly to coat the cauliflower. Cook for 15 minutes.


2. Once the cauliflower is cooked, remove the plate from the oven and reduce its temperature to 390°F.

3. Meanwhile, cook the pasta in a large quantity of boiling water for 8 minutes. (The macaronis must not be completely cooked, they will finish to cook while in the oven). Drain and set aside.

4. Make the Béchamel Sauce: While the pasta is cooking, melt the butter in a saucepan over medium heat. Add the flour and continue cooking while stirring. Incorporate the milk little by little until you get a smooth sauce and let it boil until the mixture thickens. Remove from heat and add the mustard, parmesan and smoked bacon. Stir until cheese is melted. Pour this sauce over the pasta and mix.

5. Pour the pasta into a gratin dish, then press the bouquets of cauliflower into the pasta. Sprinkle with shredded mozzarella or swiss.

6. Bake for 25 minutes, until cheese is golden.

Pour la version française c’est par ici: Penne au Fromage & au Choufleur

French Meringue

Hello everyone,

So simple, meringues are fun and colorful and can be made for any occasion! They are super light, cloud-like and melt in your mouth with delight. Enjoy xx

Time prep: 15 minutes
Cooking time: 2 hours

  • Clean mixing bowl
  • Whisk or electric mixer
  • Parchment paper
  • Piping Bag

Ingredients for 30 meringues:

  • 2 egg whites
  • 1 cup (120 g) of sugar
  • food coloring

1 . Preheat oven to 250 ° F. Before starting, make sure that your bowl is free from grease as well as no egg yolk into your egg white.
2 . Whisk the whites, the foam and air bubbles will start to tighten. Add the sugar little by little and a few drops of food coloring.
3 . Fill the piping bag with meringue and slightly pipe the meringues on a baking sheet covered with parchment paper.Alternatively, you can use a soup spoon to scoop large, rustic meringues.
4 .Bake the meringues for 30 minutes at 250°F and then lower the temperature to 200 ° F.
Bake for an extra 1h30.

Pour la version française c’est par ici: Meringues Faciles

Crispy Sautéed Potatoes with Olives

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Hello everyone!

I love baby potatoes. They are easy to cook and you don’t even need to bother with peeling the skin. The skin is going to add some crisp to your potatoes. Yes pretty awesome ! Hope you like it ! xx


Prep time: 10 minutes
Cooking time: 20 minutes
Ingredients for 4 persons:
  • 1 lb (500g) of baby potatoes
  • 5 tablespoons of olive oil
  • 2 garlic cloves
  • 2 big leaves of fresh sage
  • 10 pitted greek olives
  • salt & pepper

Place the new potatoes in a large pot and cover with water. Bring to a boil and let it boil for 5-8 minutes. Once pre-cooked (they should still be a little firm), drain them.

While the potatoes are cooking, heat the olive oil and the garlic cloves over very low heat for 10-15 minutes. Then increase heat to medium temperature and add sage. Leave to cook for 1 minute. Remove the sage and garlic and set it aside.

Cut the pre-cooked potatoes lengthwise. Add the cut side down into the hot oil and cook for 3 minutes then 1 minute on the other side. Add the garlic and the sage that you set aside, the olives previously cut in half, salt and pepper. It’s ready!

Pour la version française c’est par ici : Pommes de terre sautées aux olives