After having eaten this dish and after having complimented it a lot, Karl had an interesting remark. That I like to stuff things… It’s true that recently I have made a few of these: stuffed aubergines, stuffed avocados, cucumber bites filled out with gazpacho and now stuffed peppers and zucchinis… But it’s just a perfect
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Halloumi is a traditional cheese coming from Cyprus made with a mix of sheep and goat milk. Unlike most cheeses it barely melts so it is very good for grilling or frying. This time however in a baked version, which is not only pretty with the red and white layers, but also very tasty and
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I don’t know whether this is how they eat in Mexico, but this is how we imagine it 🙂 It’s a meal that Karl thought me and I usually let him do it, as somehow he is able to cook it at the end of a long day, really in really no time… So it
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Refried beans is something I tried in US and I love it since. Back in Europe I look for any opportunity to have anything similar to the tex-mex version I had there. Wrapped up in a tortilla with some cheese is just a perfect comfort food. Or an indispensable element of a ‘Mexican fiesta‘ .
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I think I mentioned already that I like aubergines 🙂 This recipe is another way of preparing this elegant vegetable. I learned it from my mom, although she is no longer preparing them any more. It’s also another favorite of my son, who is a rare 7-year old loving vegetables in all forms. The recipe
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It was the idea of the pineapple flowers that tempted me. Plus I like pineapple, so it’s a good mix. I modified a bit Nigella’s recipe for the pineapple upside down cake. Cherries didn’t fit into the muffin tins at all, so they go replaced with blueberries and it turned out pretty good too.

I didn’t know how easy it is to make caramel or caramel sauce, until I tried it. I don’t think I would believe it either. Well now I know, it is very easy and requires very little ingredients. And it makes any dessert twice as good…

Perfect meal for a hot, sunny day. Invented by the Spanish, but I must admit I have not had it in Spain yet, so my recipe is what I imagine it should be like. I might however publish an update after the summer. For now, this one however works very good for me. And obviously,
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The season for asparagus is not very long, so when it is on, I usually end up with a bundle after every grocery shopping. Here is another recipe, simple and allowing to enjoy the freshness of this wonderful vegetable (is it a vegetable actually?).

This marinade works great with chicken wings, but also with other meat, such as chicken legs or pork. The plum jam is sweet and sour at the same time, and the garlic and chilli pepper makes a perfect marinade. For best results, make sure to marinade your meat at least 12 hours, and ideally 36!
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