Ham croissants

IMG_20150129_163306Today I’d like to show you a super easy recipe that works well for appetizers, parties or simply as snacks. You will need puff pastry, spread cheese and ham. Super simple and super yummy!

First of all, pre-heat your oven and roll out your store-bought puff pastry (or your homemade one, that is).

IMG_20150129_143537Spread your cheese on it – I like to use no-brand cheese and add my own spices, herbes de provence, but it works very well with any kind of Cantadou, Tartare or Philadelphia.


Add your ham and try to cover all of the surface evenly.


Cut into triangles and roll your croissants!


I like them big, but they work well as tiny croissants as well! At the end, your baking plate will look something like this:




Bake at 180°-200°C / 350°-390°F depending on your oven and your preferences for approx. 20min – I am very bad at knowing how long I have to cook anything, I basically just stay in the kitchen and do the dishes or something while keeping an eye on it. By the way, this recipe works very well with salmon, or dried tomatoes / any kind of spreadable vegetable as well, if you want to do a vegetarian version!




Sachertorte (chocolate cake)

I finally tried the classic Sachertorte! It’s one of my favorite desserts. I used Korena’s recipe from the book « Kaffeehaus: The Best Desserts from the Classic Cafés of Vienna, Budapest, and Prage ». You can find the full recipe in english on her blog and my translations to german and french (with more pictures) by clicking on « Français » or « Deutsch » above. 

sachertorteThe Sachertorte was very good, but I really recommend taking it out of the fridge some time before you eat it, otherwise it ends up being quite tough. Or simply don’t keep it in the fridge. And don’t forget the whipped cream, it goes really well with the cake!

Burger with homemade fries

IMG_20141122_202110Okay, this is a super easy and quite classic recipe. I’m not even sure if it deserves a blogpost… Anyway, that’s how it works:

For the fries:
Olive Oil
Provençal herbs (why is there a « ç » in the english word, whereas there is none in the original french word?)

Okay, super easy: Preheat your oven to 180-200°C / 350-390°F. Cut your potatoes in lengthy pieces – I half them, and then cut them into three. Put them in a plastic bag, with a bit of olive oil and herbs, shake, put on a baking plate with baking paper and bake as soon as your oven is preheated for about half an hour. Frites1It really depends on the thickness of your fries, I try to always keep an eye on them and take them out when they look well baked and crispy. Add salt and serve with a sauce of your choice (I’m a mayo-girl myself).IMG_20141122_201316

For the burger – it’s a bit ridiculous, since I don’t do any of the ingredients myself, but there you go:
ideally: maple syrup, or sugar or honey
oil and/or butter

Cut your onion and tomato into thin slices. tomateStart with a bit of oil and/or butter and maple syrup in a pan, cook and therefore caramelise the onion rings. IMG_20141122_200216Set the rings apart as soon as they look all yummy-brown and cook the burgers. Meanwhile you can wash and cut a lettuce leaf per person and cut the cheese into thin slices (I used gruyère, but it is also very good with cheddar of any other kind of cheese!). At this point you can also add a slice of bacon per person. IMG_20141122_200902As soon as the meat is cooked, rinse the pan and heat up the buns just a bit, without cooking them (nor burning them – that’s why we rinse the pan, otherwise the remaining oil is going burn the bun – or something, I’m not sure how the science of burning stuff works). The magic of burgers is that you can add anything you love. <3

Then put together your yummy burger, don’t forget the mayo and ketchup (or whatever other sauce you enjoy!) and bon appétit!IMG_20141122_202034

Stoemp aux carottes

It’s cold. That’s why a stoemp is a perfect recipe. It really resembles mashed potatoes, but it’s better (I don’t like mashed potatoes, I like to have something to chew on.) The stoemp is a typically belgian recipe, from Brussels. You can find more information on wikipedia.


Let’s go!

diced bacon
a garlic clove
salt and pepper
thyme or laurel (I didn’t have any, but my mother swears by it – and in the end, it’s her recipe)


First, cut everything is cubes. Try to chop the carrots and potatoes into quite big cubes.


Brown a bit of butter and roast gently the onion, garlic, and finally the diced bacon. When it looks cooked, add the potatoes and the carrots, deglazing it with broth – but not too much, the ingredients shouldn’t be swimming!

stoemp1Sorry for the atrocious picture, but that’s already an example of too much broth. I had to spoon out some of it – which by the way was excellent, since it had been cooking for a while already with all the ingredients. I decided to put the spare broth into ice cubes and freeze it for next time!

stoemp2Let everything cook on small fire – it took more or less 40minutes for me. Don’t forget to salt and pepper. As soon as the carrots and potatoes could be mashed and there is no more liquid left, the stoemp is done!

Pork chops with maple syrup

This is a recipe I actually found in a real cookbook, not online! It’s from Le Petit Larousse Cuisinier my boyfriend gave me. It’s a beautiful, very useful book by the way – but you could kill someone with it, it’s so heavy. Now the recipe I tried:



2 apples
20g (1.5 tbsp) butter
1 tbsp. olive oil
4 pork chops (I used very delicately cut pieces of meat called « Charbonnades »)
2 tbsp. maple syrup
2 tbsp. crème fraîche


Preheat the oven to 200°C (392° F). Peal and cut the apples into slices, put lemon juice on them to prevent them from browning.

Heat up the butter and oil in a pan. Salt and pepper the meat, then cook it on each side for about 2 minutes. Set the pieces on a plate going to the oven.


Distribute the apple slices on the meat and pour the maple syrup and the crème fraîche on it. Let it cook in the oven for 20 minutes.


 I served everything with a side salad and pasta, very yummy!


Orange Blossom Brioche

I love orange blossom flavor – it’s very subtle and so fresh! This recipe is for orange blossom brioche – I tried to do brioche, but it came out more a dessert/muffin than a bread.  The original recipe in French can be found on Mes Douceurs and looks way cuter.


(okay, I tried to convert to cups, but.. sorry. I couldn’t find a good converter that worked with all these different types of food.):
375g flour (3 cups)
18g yeast
60g sugar (1 small cup?)
40g neutral oil, for example olive oil
1 egg
87g Orange blossom
87g Milk
1 pinch of salt

Mix the flour, the egg, sugar, oil and salt in a big bowl. Put milk and orange blossom, then the yeast and mix well for about 10 minutes, until you get a homogeneous dough. Then cover with plastic film and let it rise for 30 minutes in a warm place.


When the dough is about double its size you can start to roll it out like in the original recipe, or place small portions in baking forms. Coat with eggyolk and decorate with coarse sugar. It’s going to rise even more in the oven:
20140529_161632 20140529_163345Bake for 10 to 15 minutes at 180°C (356° F) and serve with butter and tea. It’s absolutely no summer-recipe, but I don’t care.