As time goes on, I can add a few more fruits to my very very slim list of fruits that don't make me sick. Sometimes I dare trying a new one, wait a few days and if I have a migraine, I know it's a no go. But if I don't then I enjoy this new fruit like a gift !!  Until a few months ago, I couldn't eat raspberries. It was very hard on me as it has always been my go-to snack fruit. You go to the grocery store and grab a pack of raspberries and eat them while driving. Perfect road trip snack in my books. One day, out of the blue, I couldn't eat them anymore. I had one of those migraines you remember until the end of life !!  Therefore I took it out of my diet, it was hard, but not as hard as spending 5 days in my dark bedroom with a horrible migraine. That was 5 years ago !!  About 2 years ago, I planted some raspberry bushes in our yard, and one day, as they were giving beautiful fruits, I decided to give it a try. I took one, made sure it was perfectly ripe and ate i...

Because of my husband's passion for fishing, we haven't bought fish or prawns in years. Therefore I know exactly where my seafood is coming from, we catch, filet and freeze within the day. This allows me to have a good amount of fish and prawns, enough to give some to our friends and to enjoy all year long. Yesterday, I pulled a bag of spotted prawns out of the freezer and decided on a 2 peppercorn recipe.  Extremely easy to make, very fast and delicious!  Ingredients : prawns, peeled and de-veined  2 tablespoon of peppercorn ( one of pink, one of white) 1/2 teaspoon salt lime or lemon juice of 2 lemons, and zest 3 tablespoon olive oil  Roughly grind the peppercorn in a mortar, and mix with the salt Add the lemon juice and zest, along with the olive oil Add the shrimps and mix well.  Make sure the shrimps are all covered by the peppercorn/ oil/lemon mixture. Cook the prawns in a hot pan ( I use cast iron), until they are cooked thoroughly. ( about 2 minutes)...

 We all know the double chocolate muffins, those same ones kids are looking at with love in the eye !!  Let's make those delicious muffins savoury and moist. You will need :    600 g sweet potatoes  1 large shallot 7 eggs 3 tablespoons of cream cheese 250 all-purpose flour ( I use the Canelle Flour, the link is on the side-bar) 1 tablespoon of baking powder 50 grams of parmesan cheese freshly grated  sunflower seeds salt, pepper. How to? Preheat the oven to 360°F. Peel the sweet potatoes and grate into a large bowl. Finely chop the shallot. Crack in the eggs, add the cream cheese and flour, then finely grate in most of the Parmesan and season with sea salt and black pepper. Mix until well combined.  Line a muffin tin with paper cases Using an ice-cream scoop, fill the muffin paper liners Sprinkle some parmesan cheese to give a light dusting of cheese over each muffin, add some sunflower seed then bake at the bottom of the oven for about 40 minutes

 A classic in French cuisine is "persillade".  Persillade is literally just a few things from your fridge and pantry, mixed together, and in a few minutes, create so much flavour to slather on EVERYTHING.  In its most basic form, it is parsley, garlic and oil.  I have always eaten persillade, my grandmother used to use it in green beans from her garden when I was going to her home for lunch, my mother used it a lot on potatoes, or even on tomatoes freshly sliced, ( olive oil, garlic and parsley .... the easiest, freshest and tastiest salad dressing). So yesterday, when my husband ( who is also from France, and used to this type of cooking .... and, let's say it: he misses it !!) asked me to eat a classic steak and potatoes for dinner, I said OK, and decided to go for a persillade.  Easy enough for the potatoes: I steamed them, and once tender, I put them in a saute pan with butter, garlic and fresh parsley. I let them there for the whole time I cooked the steaks...

 Today we tackle the fine dining: Beef Wellington with gluten-free homemade Fettuccine  That sounds sophisticated and it is, but it's also delicious and puts a big smile on everyone’s face. The Ingredients :  top sirloin, mustard about a pound of mushrooms  a cup or so of pine nuts 10 slices of prosciutto  thyme leaves salt, pepper  puff pastry  egg for the egg wash The realization:  Wash the mushroom and put them in the blender, along with the toasted pine nuts ( you don't HAVE to toast the pine nuts, I do as this action allows me to eat them without triggering a migraine) Blend, using the slicing blade, until the mushrooms and pine nuts become a dough While doing that, put a pan on the stove, a little bit of olive oil, and sear the meat all over. You want it to be brown, but still rare. Take off the pan and rest on a serving dish. In the same pan, fry the mushroom paste with thyme leaves and seasoning. Keep on the heat until there is no more wat...