Sevilla’s barefoot Carmelites’ cake



DESSERTS | When you love cooking, you often have many friends who also love cooking. In my case, a very good friend of mine not only loves cooking, but most of all loves baking… She’s really the kind of friend you need to have, especially since for her, making this kind of cake is not a chore but a leisure activity laden with pleasure: Continue reading


Apple rhubarb meringue pie



SEASONAL RECIPES | Do you know Färm? It’s a Brussels-based sustainable food cooperative. For the moment, they have 3 shops – one at Tomberg, one at Sainte-Catherine and another at Hankar – and a fourth one is opening soon in Uccle. The cooperative aims at giving access to sustainable and healthy food to the masses. In those shops, you will find food and cleaning products, all organic, ecologic, sustainable, and local. Continue reading

Strawberry tart (gluten free, vegan and raw)



VEGAN RECIPES | I’m not a vegetarian. But I reduced my meat consumption a lot. I think we call that a “reducetarian” nowadays. I’m  not a vegan either. But I understand that vegans refuse to contribute to the human arrogant and cruel exploitation of animals, especially in the dairy industry where cows have holes to their stomachs sometimes. However, when I look at the Belgian countryside in the Ardennes, I think we’re still better off than in the US when it comes to the dairy industry. Cows seem to have lots of space and are fed with grass and not some bizarre and suspicious dry animal food. I agree they are still raised for human consumption, but we’re still far from stinky massive and overpopulated ranches.

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Tagliatelle al pesto di rucola e asparagi di Bea



SHALL I DINE AT YOUR TABLE? | For Bea, cooking has always been a family affair. La Chicca (pronounce Kikka), her nanny, taught her almost everything. Together with her mum, let’s be honest. But la Chicca was always in charge of making la pasta. Don’t be misled by her small and frail demeanor; when it comes to kneading dough, she shows a herculean strength, no matter how many guests are expected. Even today, she always wants to make pasta for everyone, despite her old age and blurry vision. Italy is one of those country with a real culture of hospitality and gastronomy where you never, ever let anyone step out of your house while still hungry… I don’t know about you but I love that! 🙂
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Chia pudding with apple, pear and cinnamon



VEGAN RECIPES | Last weekend, I had the chance to attend the Mind, Body & Spirit Cyprus festival in Limassol. One whole weekend dedicated to yoga, alternative healing therapies and methods, meditation, holistic nutrition… One weekend of pure bliss! Besides, the organisation managed to bring icing on the cake by offering all participants a little bag filled with chia seeds! Continue reading

Halloumi ravioli (ραβιόλες)


Ravioli au halloumi

CYPRIOT RECIPES | I announced this recipe several weeks ago already and here it is, finally. I finally made halloumi ravioli! And I carefully weighed, measured, photographed, timed everything so that I could share the recipe on this blog. How nice it is to make fresh pasta! I almost forgot how relaxing I find it to work with my hands, to knead, shape, touch, blow flour everywhere… Some may think you don’t play with food but I really suggest that you try … it’s almost like pottery. And if kids like to play with their food, there must be a reason for it, right 😉 ? Those ravioli can be served as part of a mezze or of a bigger meal. They are rarely served as just one meal. In fact, Cypriot eating tradition is a little bit like in Vietnam, where we tend to eat a lot different dishes in small quantities, rather than a “one plate meal”. Continue reading

Τζατζίκι (tzatziki)



CYPRIOT RECIPES | I am still in a Cypriot mood… but I will come back to Vietnamese recipes very soon, right after I make halloumi ravioli, I promise. Not that I am bored with Cypriot food but this blog is still mainly about Vietnamese food. I even have plenty of ideas for 2016. I would really like to dig into my childhood memories, and come up with some classics that are not so easy to order in your regular Vietnamese restaurant around the corner. I would like to research what today’s Vietnamese street food looks like, and try some more sophisticated “fusion” inventions. But shhhhhh … let’s get back to today’s recipe which has nothing to do with all that. Continue reading

Cypriot vegetarian stuffed vine leaves (κουπέπια νηστίσιμα)



CYPRIOT RECIPES | I wanted to cook … but I wanted to make something Cypriot this time, and had no idea where to find halloumi, real feta cheese or real yoghurt made from sheep’s milk. Well, thanks to the Cypriot cooking class, I found out Brussels has a supermarket specialized in Mediterranean food! Yes, no kidding! The supermarket is named “freshmed” and is located in the rue de l’Escadron in Etterbeek. There, you can find products from Lebanon, Greece, Italy, Morocco and even Cyprus! It is next to the metro station Thieffry, so it is really, very convenient. During my first visit, I found dried mint, sheep yoghurt, halloumi cheese, vine leaves and durum flour (technically the same as what is called “village flour” in Cyprus) … Perfect for making stuffed vine leaves, tzatziki and ravioli! In Cyprus, stuffed vine leaves are called κουπέπια, not δολμάδες like in Greece. They are cooked with tomato sauce and are not served with egg lemon sauce. Today, I am presenting a vegetarian recipe (κουπέπια νηστίσιμα), because there will be lots of opportunities in the near future to cook meat, especially with the holidays approaching! So let’s get started. Continue reading