Sugar Pie in 15 min

Yesterday a family I helped through our Deaf Club whose father is a baker gave us a ton of stale brioche to bake with the kids.

Of course, we made a lot of French toast, but I also made a kind of very simple sugar pie with literally 5 minutes of preparation and 10 minutes of cooking. That was delicious.

Ingredients :

  • Stale brioche or bread
  • 2 eggs
  • 250/300 ml Milk
  • 50g of sugar
  • butter

Instructions :

  1. Mix an egg with the milk
  2. Dip stale bread/brioche in milk and egg until soft
  3. Line the bottom of a buttered mold with this preparation.
  4. In a bowl, beat the remaining egg with the sugar and spread it over the pie.
  5. Bake for 10 mins

I hope you will like it like I love it.

PS : You can add spicies like cinamon or ginger. To do it, add it in the mix of egg and sugar.

Take care of you and your loved ones and see you soon!

Our Christmas menu

I’m going to sound cliché, especially in this period when you’re overrun with crappy Christmas TV movies (I say that but love it) but it’s been my favorite time of year since I was little. No it’s not because of the freebies but I like the fact that everyone is more or less racking their brains trying to please their loved ones. This spirit touches me enormously and I try to keep it all year round.

Last year I was locked up at home all alone, this year I intend to make up for it.

To please your loved ones, I am sharing my menu for this year with you, hoping that it will give you some ideas. This will save you the hassle of searching for a full menu if you prefer to focus on other details of this wonderful holiday.

(Not having made my menu yet, the photos in this article will be taken from Google image)

The Drink

Moscow Mule

I want those glasses !!!

I don’t drink a lot other than beer when I’m with my friends but this one is my little darling for the holidays!

Per glass all you need:

  • 60 ml of vodka
  • 15 ml lime
  • 120 ml of ginger beer
  • Ice cubes

For the decoration:

  • A slice of lime
  • 1 sprig of fresh mint

for an alcohol-free version, replace vodka and ginger beer with ginger ale.

The entrees :

Mini onion puff pastry, goat cheese and figs

Ingredients (for 6 persons):

  • Store-bought puff pastry
  • Onion confis
  • 3 figs
  • 1 log of goat cheese
  • Thyme
  • 1 egg yolk.


  1. Cut a thin round of goat cheese
  2. Using a glass or a cookie cutter about 8 cm in diameter, cut circles of puff pastry
  3. In the center place a teaspoon of onion confis, a slice of cheese and a slice of fig.
  4. Brush the outline of the puff pastry with egg yolk
  5. Bake for 25 minutes at 180 ° c
  6. Sprinkle with thyme.

Crunchy salmon verrine:

A small, lighter starter in the middle of all that fat.

Ingredients (for 6 persons):

  • 1 cucumber
  • 1 bunch of dill
  • 6 salted crackers
  • 250 g smoked salmon
  • 500 ml of very cold liquid cream
  • Lump Eggs


  1. Place the bowl that will be used for the whipped cream in the freezer
  2. Crumble crackers at the bottom of each jack
  3. Arrange diced cucumber
  4. Reserve two slices of salmon, cut the rest into small pieces and mix with the chopped dill.
  5. Beat the whipped cream and stir in the salmon
  6. Using a pastry bag, garnish your verrines with whipped cream
  7. A few lump eggs on top
  8. Finally, prick a slice of salmon on a wooden pick so as to form a serpentine and place across each verrine.

The sides for the main course

I’m very fond of mashed potatoes, but this year I wanted to change things up a bit, so I’m offering you a festive salad and mini-gratins dauphinois (a French dish that consists of a potato gratin).

Waldorf salad

Considering the number of preparations, I wanted something lighter while remaining in the festive side so I suggest this small salad, very simple and yet grandiose.

Ingredients(for 6 persons):

• 30 g of butter
• 75 g of chopped walnuts
• 1 C. brown sugar
• 2 green Granny Smith apples, with the skin, cut into 1 cm cubes
• 2 stalks of celery cut into 1 cm dice
• 75 g of minced shallots
• A few leaves of romaine lettuce
• Raisins dry or fresh (My little addition to this recipe)


• 2 tsp. mayonnaise
• 2 tsp. plain yogurt
• 1/2 teaspoon Dijon mustard
• Salt and pepper from the mill


  1. Over medium heat, brown the nuts in the butter. When they are well coated, add the sugar and lightly caramelize. To book.
  2. In a bowl, combine all the other salad ingredients.
  3. Prepare the vinaigrette by incorporating all the ingredients and mix. Serve on a bed of romaine lettuce

Mini gratin Dauphinois

One day I will share with you the real recipe for this divine dish, but for the moment I am offering you a simple version to enjoy with your guests.

Ingredients(for 6 persons):

  • Spray oil
  • 1.2 kg of long and wide potato
  • 30g butter
  • 2 cloves garlic
  • 125 g heavy cream
  • 1 tablespoon of thyme
  • 75 g slice of Gruyère or counted cheese
  • 75 g of gruyère or grated counted cheese
  • Salt pepper


  1. Preheat the oven to 180 ° c
  2. Melt the butter and butter muffin cups with
  3. In the rest of the melted butter, add the squeezed garlic and cook for 20 seconds then add the cream and the salt and after 30 seconds turn off the heat.
  4. Cut the potato slices into thin slices to the diameter of a muffin tin using a mandolin (be careful with your fingers).
  5. Place potato slices halfway up the mussels
  6. Top with a slice of cheese and continue to top with slices of potatoes.
  7. Sprinkle with thyme and pour in the cream.
  8. Bake for 40 minutes
  9. Add grated cheese on top and brown for 10 min
  10. Leave them on for 5 minutes before serving.

The main course

It’s time to talk about the star of the night:

Here in Denmark we traditionally eat goose stuffed with prunes and pears, but I’m allergic to prunes so instead I’ll share with you the recipe my mom made for me and hope you like it. (it will work very well for a turkey, a capon, or why not chicken thighs by stuffing them under the skin of these if you prefer).
Yes looking at it like that the recipe can be scary because of the number of ingredients, but it’s very simple, I assure you.
Let’s go!

Christmas goose (or turkey)


  • A farm goose (or a turkey)
  • 2 tablespoons of honey
  • 3 tablespoons of melted butter
  • 2 cloves garlic
  • Salt pepper

Fine stuffing:

  • 120g semi-cooked foie gras
  • 120g unsalted roasted hazelnuts
  • 120g cooked chestnuts
  • 1 apple
  • 300g of port sauté
  • 400g ground beef
  • 3 shallots
  • 4 cloves of garlic
  • 250g mushrooms
  • 5cl of cognac or armagnac
  • 1 egg
  • 10g butter
  • 1 bunch of parsley
  • 2 tablespoons of fine breadcrumbs.
  • Salt pepper


  1. Wash the mushrooms by drying them well (do not run them under water so that they do not become full) and sweat them in the 10g butter for 5 min. Mix them with the meats, the ai and the shallots
  2. Peel and rap the apple
  3. Mix the hazelnuts for a long time until you obtain a paste
    Roughly chop the chestnuts
  4. Mix all the ingredients
  5. Now let’s deal with the poultry.
  6. If you haven’t already, empty it
    Melt the honey and butter with a micron wave
    Add the pressed garlic
    Brush the goose with the preparation.
    Salt and pepper the outside and inside of the critter, then stuff and flange there.
  7. Ideally, prepare the day before or the day before so that the filling diffuses its flavors in the meat before cooking.
  8. For cooking:
  9. Bake for 2 hours at 180 ° C, watering it and turning it every 30 minutes.


Before (or during) the dessert itself, I offer you a coffee, but a coffee that is a bit peculiar to me that I have been told to find in Korea, Dalgona coffee. To drink very cold.

Dalgona coffee (per glass):


  • 1 and a half tablespoons of instant coffee
  • 1 and a half tablespoons of sugar
  • 1 and a half tablespoons of hot water
  • Milk
  • Unlimited ice cubes (or ice cream for something more delicious)


  1. Beat sugar, coffee and hot water with an electric mixer until you get (after 30 seconds) a relatively thick foam. As if by magic, the mixture becomes creamy and smooth.
  2. In a glass, pour ice cubes, milk and topez with the coffee foam!

Yule log in French toast style:

We can not finish a good meal without a fabulous dessert let’s stay in our ancestral traditions with the Yule log. It is often boring to do and we have already worked well so I offer you a very simple recipe that will always be better than an industrial log.

Mine is cuter 😛

Ingredients (for 6 persons):

• 450 g of cream cheese (Philadelphia)
• 120 g of powdered sugar
• 1 teaspoon of vanilla extract
• 10 slices of brioches
• 3 or 4 eggs
• 450g of strawberries or other red fruits (if you are allergic, it is very good with diced cooked apples), cut into pieces
• 80 ml of milk
• 2 teaspoons of sugar
• 1 teaspoon of cinnamon
• 40 g of icing sugar for the finish


  1. Mix the cream cheese with the icing sugar and the vanilla extract
  2. Lay out a piece of plastic wrap and arrange 4 rows of 2 whole slices of brioche bread. Cut 2 pieces of brioche bread in half and add to the end of each row.
  3. Beat 1 egg in a small bowl. Brush egg wash on the left side of each piece of bread, except for the farthest left pieces in each row. Overlap the right edges over the egg wash and press to adhere. Brush egg was along the bottom of each row of bread, except for the bottom row. Overlap the top edges of each row over the egg wash and press to adhere.
  4. Use a spatula to spread an even layer of the filling over the bread. Distribute the strawberries over the filling.
  5. Using the plastic wrap for help, roll up the bread. Twist the ends of the plastic to seal.
  6. Place the 1 hour in the freezer
  7. Combine 3 eggs, milk, cinnamon and sugar in a bowl.
  8. Brush the log and bake in a hot oven at 220 ° C for 12 min (until the brioche is golden)
  9. Sprinkle with icing sugar just before presenting it on the table.

Yes in all there are a lot of preparations, but I do not intend to do everything in one day. To make this feast, I plan to make my log, my starters, my salad and my gratins in advance. The same day I will only keep cooking my turkey, my puffs and my coffees which will be minute.
With a little organization there are ways to do it all, but if that scares you, you don’t have to do it all. 😉

I hope you have a good holiday and that you will blow your belly up. For me, as you can see, it’s off to a good start.

Good luck with the preparations and see you soon!

Chicken pesto filled bread!

Evening at Grands-Pa with friends to play table games. “Zombiecide” and “Mices and Mystics”. For the evening I have prepared a little recipe for the aperitif and I have no idea how to name it yeah!

Ingredients :

  • 1 store-bought pizza dough (thick dough)
  • 1 box of pesto
  • 1 tomato (or cherry tomatoes)
  • 150 g of chopped mozzarella
  • Parmesan
  • A roast chicken breast.

Production :

  1. Roll out the pizza dough, in the middle and along the entire length place the pesto and chicken on top. Sprinkle with 100g of mozarella.
  2. Fold the first tier of the dough over, add the rest of the mozzarella and place tomato quarters all along.
  3. Fold down the last tier of dough and sprinkle with Parmesan.
  4. Leave the Pizza Dough to cook for the duration and you’re done!

For the service cut into slices. Personally, to keep my fingers clean (and not damage cards and other game pieces), I wrap my share in a salad leaf. It’s also the perfect dish to eat in front of the TV!

I hope you will like it!

See you soon.

Indian vegetable and Chapati

Today I spent the day with Grand Ma where she told me about her desire to write a fantasy novel with me, her heroine being deaf. I thought the idea was great and so we spent the day in front of the fireplace working out the basics of this universe. Maybe I’ll post some preparatory sketches here (please be kind to my drawing skills! ^^ ’).
At one point it was time to eat and we wanted to eat something exotic. It was a bit late for shopping so we made do with what was in the house. We started with an Indian dish, Aloo Palak, which is a dish made up of spinach and potatoes, but we spiced it up a bit by adding carrots and parsnip.

Here is the result:

To accompany all this we made Chapati breads (I put the recipe at the end of the article), and for the meat, a leftover roast chicken, but it would go very well with fish or smoked sausages for example.

Ingredients :

  • 3 Potatoes
  • 3 Carrots
  • 1 Parsnip
  • 350 g of baby spinach
  • 400 g of crushed tomatoes
  • 2 Onions
  • 1 Green pepper
  • 4 cloves of garlic
  • 1 C. cumin seed
  • 1 C. coffee Turmeric
  • 1 C. cilantro powder
  • 2 tsp. Coffee Curry
  • Vegetable oil
  • Salt

Preperation :

  1. Peel and cut the potatoes, carrots and parsnip into cubes. Rinse the spinach leaves. Peel and finely slice the onions. Wash, seed and cut the green pepper into pieces. Peel and finely chop the garlic.
  2. Heat a little oil in a sauté pan. Add the cumin seeds, garlic, chili and onion. Mix over medium heat for 2 to 3 minutes.
  3. Add the spices and the diced tomato, mix. Wet with a little water. Leave to cook for 2 to 3 minutes.
  4. Add the diced vegetables and the spinach leaves, salt, mix. Cover and cook for another 20 minutes, stirring occasionally.
Perfect for camping or when you dont have bread! ^^’

For the chapati buns, you will need:

  • 400g flour
  • 2 Greek yogurts
  • 1 C. cumin seed
  • Salt

Preperation :

  1. Mix all the ingredients until you get a smooth and slightly sticky dough.
  2. Separate your dough into 6 equal parts
  3. Crush them with the palm of your hand or with a rolling pin to obtain patties about 0.5 cm thick.
  4. Cook them 2/3 minutes on each side in a pan, without fat.

I hope you will enjoy this dish as we did!

Take care of yourself and your loved ones and see you soon!

Thyme and lemon chicken on a bed of candied potatoes.

Today was party time at our Deaf Club. The founder was celebrating her 72 years and our small association her 30 years (okay it was the 31st but last year with the confinement we could not celebrate it with dignity) and of course I was asked to cook. .. for 54 people! 😅

Well I did something simple but it was still very good. You just have to do it a little in advance because there is meat marinated for 24 hours. ( Fortunately I was able to borrow a cold room, my fridge would not have been enough >. < )

Let’s go for the recipe:

Here is one of the 14 dishes that I made! I feel so tired … ^^ ‘

Ingredients (for 4 persons):

For the marinade:

  • 6 cloves of garlic, pressed
  • the juice of a lemon
  • a tablespoon of mustard
  • a tablespoon of olive oil
  • 2 tablespoons of honey
  • a teaspoon of thyme
  • salt pepper

For the dish:

  • 8 chicken pine nuts
  • 1 red onion
  • 8 potatoes
  • some cherry tomatoes
  • 500 ml chicken stock


  1. mix all the marinade ingredients with the chicken and let marinate for 24 hours
  2. Arrange the potatoes cut into quarters in the bottom of a dish, arrange the chicken and onions (minced) on top.
  3. Add the broth with the rest of the marinade and bake for 20 minutes at 180 ° c
  4. add the cherry tomatoes and bake for 30 to 35 minutes.
  5. It’s ready !

I hope you will like it.

It was so good to see every one there. I realise only now that was what I need. To be surrounded by people I appreciate and love, especially after the last trying months. In short, here I am recharged and ready to cower life to the fullest!

Rabbit in beer and his honey vegetables.

With the arrival of autumn and the bad days, I wanted to present you a cuddly recipe for myself. My grandpa made it to me when my spirits were low, when I was a child. It’s also a dish that I often make when I eat with my friends, in short I think now it’s time to share it with you! I hope you’ll like it.


  • 1.5 kg of rabbit legs
  • 5 cloves of garlic
  • 1 white beer (yeah, we cook everything with beer in Denmark!)
  • 2 onions
  • 1 L of vegetable broth (beef or chicken)
  • 8 medium sized potatoes
  • 2 parsnips
  • 3 carrots
  • Some crushed chestnuts (optional)
  • 100 g of butter
  • 1 tablespoon of mustard
  • 2 tablespoons of honey
  • Salt and pepper


  1. Heat oil and butter in a casserole dish. Brown the rabbit on all its sides.
  2. Add the mustard, salt, 3 crushed garlic cloves and onions, cook for 5 minutes.
  3. Add the beer and cover with the broth, add the pepper and cook for an hour.
  4. Meanwhile, chop the vegetables into mirepoix (in very small cubes).
  5. Brown them and brown them in the rest of the butter with a little oil for 5 min.
  6. Add the honey and garlic left over from the garlic press.
  7. Finally, stir up with the broth from the rabbit and cook for 20 min.

Enjoy your meal!

Fiskefrikadeller and its remoulade

It’s been a while since I last shared traditional recipes from my home. In Denmark we eat a lot of croquettes, whether they are with vegetables, meat or fish, we eat them all the time.
Today I offer you my recipe for Fiskefrikadellers (fish croquettes in Danish).

For the Fiskefrikadeller (for 4 people):

• 500 gr of cod
• 1 egg
• 1 tbsp of maizena
• 2 teaspoon of dijon mustard
• 1, 5 dl of fresh cream with 9% fat
• the zest of a lemon
• fresh dill
• 30 gr of butter

For the remoulade:

• 2 carrots
• 6 pickles (replaced by capers in my kitchen)
• 1 apple
• 2 cases. mayonnaise
• 2 cases. Greek yogurt
• 2 tsp. Dijon mustard
• 1/4 tsp curry
• 1 tsp lemon juice



  1. Cut the cod into large cubes, pour into the food processor bowl with all the other ingredients (except the dill), mix to obtain a homogeneous filling, add the chopped dill last (if you mix it, you will be croquettes a little green) Salt and pepper. You can also use the bowl of your Blender.
  2. Heat a pan with the butter and place the croquettes. You can make them with a tablespoon or use small pastry circles that you place in the pan to give a rounder shape to your croquettes. Cook over low heat so that they are golden brown then turn them delicately.


  1. Peel and grate the carrots, add the pickles (or 1 tsp capers). Mix the mayonnaise, yogurt, mustard, curry, lemon juice in a bowl with a fork. Incorporate this mixture into the vegetables. Grate the apple without removing the skin and add it to the remoulade. Salt and pepper.
  2. Serve the fiskefrikadeller with the remoulade, chopped dill and steamed new potatoes.

I hope you’ll like it!

Italian almond cookies!

Tonight I’m invited to a little engagement party for one of my best friends. We all had to bring something to eat, I took care of the dessert.

I missed Italy a bit so I was inspired by one of their recipe to create their sweet treats, which I hope will delight my friends as well as your taste buds.


  • 180 g almond meal or blanched ground almonds
  • 110 g caster / superfine sugar
  • 2 tsp lemon zest (1 lemon)
  • 3 drops natural almond extract (or vanilla extract for me)
  • 1/8 tsp salt
  • 60 g dried cherries , chopped (or chocolate chips)
  • 2 egg whites , at room temperature (from 2 large eggs)
  • 2 tsp honey

Almond coating:

  • 1 Extra egg white
  • 150 g flaked almonds


  • Preheat oven to 190°C/375°F (170°C fan). Line 2 trays with baking/parchment paper.
  • Combine Dry Ingredients: Place the almond meal, sugar, zest, almond extract and salt in a bowl. Whisk together until zest and almond extract is evenly distributed. Add the cherries and set aside
  • Beat eggs whites: Using an electric mixer or a whisk, beat the egg whites and honey to soft peaks (Note 5). About 2 minutes on Speed 8 of a handheld beater, or 1 1/2 minutes on Speed 6 of a stand mixer.
  • Fold the beaten egg whites gently into the almond mixture. You will seemingly knock most of the air out of the meringue, that’s ok! (You actually haven’t 🙂 ).

Forming and coating cookies:

  • Place Extra egg white in a small bowl and whisk with a fork until foamy. Place flaked almonds in another bowl.
  • Form 2.5cm/1″ balls: Scoop up about 1 tablespoon of the mixture and shape into a rough ball (2.5cm/1″ ball). I do this using 2 eating spoons – we don’t need perfect balls here.
  • Coat in egg whites: Drop the ball into foamy egg whites. Use 2 forks to turn to coat, then pick up and place in the flaked almonds.
  • Almond coating: Coat cookies with the almonds, pressing them on to cover as completely as you can. Don’t worry if you get some double layers or pieces sticking out – no need to be neat or thorough here!
  • Bake 13 minutes: Place on prepared tray 2.5cm / 1″ apart. Bake for 13-15 minutes until golden brown. Start checking at 12 minutes to be sure the nuts aren’t burning
  • Cool: Transfer to rack to cool completely before serving.
  • Store: Store in an airtight container. They last up to 10 days in a storage container or can be frozen

To serve them, I provided vanilla ice cream

I hope you’ll like it guys!

2 Good sauces for your BBQ!!!

With the arrival of fine weather and the various disincentives, come the time for barbecues with friends and to enjoy a good steak over a wood fire, what better than a good sauce to accompany it?

I will offer you a sauce with South American flavors and one with French flavors.

Chimichurri Sauce:


  • 1 cup of persley leaves
  • 1 tbsp of oregano leaves
  • 4 garlic cloves
  • 2 tsp of pepper flakes
  • ¼ cup of red wine vinegar
  • ½ tsp of salt
  • Black pepper
  • ½ cup of extra virgin olive oil


  1. Place all ingredients except oil in a food processor. Whizz until parsley is finely chopped, but not pureed – see video or photos. Alternatively chop parsley by hand.
  2. Transfer into a small bowl. Add oil, gently stir. Set aside for 1 hour before use, overnight is even better!
  3. Store in an airtight container in the refrigerator and use within 3 days (Note 3). Makes 3/4 cup.

Sauce Vierge :

It’s not really a French sauce, well, but not in mainland France. It’s a sauce that I think comes from Reunion Island, an island in the southwest of the Indian Ocean, a former French colony that became a French department in 1947.


  • 5 1/2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 2 tomatoes, seeded and diced into 0.8cm (1/3″) cubes (Note 1)
  • 12 black olives, pitted and cut into strips (Spanish, kalamata, or other)
  • 2 anchovy fillets, very finely minced (Note 2)
  • 1/2 tsp garlic, very finely minced
  • 1 tsp parsley, finely chopped (Note 3)
  • 1/2 tsp chives, finely chopped (Note 3)
  • 1/2 tsp tarragon leaves, finely chopped (Note 3)
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  1. Mix: Mix ingredients in a bowl. Taste and add more salt if you want (depends how salty the food you are putting it on is).
  2. Uses: Use at room temperature as a salsa / sauce, piled onto fish (such as Tuna Steak), other seafood, grilled or steamed vegetables, chicken, pork, over pasta, piled onto bread, or even as a dip for scooping up with crostini or corn chips! You can also warm the sauce if you wish: Gently heat in a small pot and warm to blood temperature. Do not simmer or boil or you’ll lose the freshness!
  3. Storage: Use immediately on making, or the next day. Keep in a very airtight container and allow to come to room temperature before serving.

Stay safe, don’t burn yourself and enjoy your meal! 😉

Russian marinated mushrooms (perfect for the appetizer)

This is something very simple that I always have in my closet when I receive people unexpectedly at my house. I serve them either just like that or with a little cream cheese with herbs on it as a quick appetizer, which changes from peanuts and savory appetizer cakes which are so unhealthy.

Picture found on google image (waiting my new phone for pictures)

Ingredients for a jar:

  • 1 kilo of small button mushrooms
  • 40 cl of wine vinegar
  • 20 cl of water
  • 6 cloves (or 10 juniper seeds)
  • 10 black peppercorns
  • 2 bay leaves
  • 3 sugar cubes
  • oil
  • salt


  1. Cut off the earthy stems of the mushrooms and wash them with vinegar water.
  2. Cook them in a pot of cold water for 5 minutes on low heat after boiling. Drain and let cool completely.
  3. Prepare the marinade with the vinegar, water, sugar, salt, bay leaf, pepper and cloves (which can be replaced to taste with 10 juniper seeds).
  4. Bring to a boil and simmer over low heat, covered, for about fifteen minutes.
  5. Let cool.
  6. Pack the mushrooms in a glass jar. Cover with marinade. Pour a layer of oil on the surface, for good conservation.
  7. Close carefully and store in a dry, dark and cool place.
  8. Wait 2 weeks before tasting.

приятного аппетита! pronnonced : “priyatnogo appetita!” witch means: “Have a good meal!”