The best Bagels of your life!

Tuesday I saw my ex boyfriend again. I don’t know if it was a good idea, but we had a lot of fun so well, we’ll see what happens …
In short, we had a picnic. For this occasion I had made Bagels and I must say that for an improvisation, I did pretty well. Do you want the recipe ?
Well let’s go for the best Bagels of your life!

What? Me, exaggerating? never ! It’s not my type.
Well, maybe I’m not very objective, so I’ll let you judge on the spot.

For 8 soft and golden bagels (I have planned the rest for my breakfasts):

Ingredients :

  • 200 ml of hot water
  • 1 sachet of instant yeast
  • 1/2 teaspoon of sugar
  • 1 teaspoon of salt
  • 1 whole egg
  • 1 egg yolk
  • 30 ml of vegetable oil
  • 60 ml of honey
  • 600g of flour
  • 250 ml of water + 60 ml of malted barley syrup or honey
  • Sesame seeds.

Preparation :

  1. In a large bowl, combine the water with the yeast, sugar and salt until dissolved.
  2. Add the egg, egg yolk, oil and honey. Mix well.
  3. Gradually add flour to form a dough while stirring constantly. Knead for about ten minutes and add a little more flour if you see that the dough sticks.
  4. Cover for 15 minutes.
  5. Bring out the air by lightly kneading the dough by hand and divide into 8 equal pieces. Shape each piece into a ring.
  6. Cover with a clean towel and leave for a good 30 minutes.
  7. Preheat the oven to 230 ° C.
  8. Boil 1 cup of water with 1/4 cup of malted barley syrup or honey.
  9. Boil each bagel for 30 seconds in the mixture. Remove excess water and cover with sesame seeds.
  10. Bake for 25 minutes until golden brown.

A little idea for a simple garnish:

In a bowl, mix 8 large tablespoon of cream cheese, with 4 teaspoons of curry, 2 teaspoons of strong mustard and 4 teaspoons of honey.
Spread your bagels with your preparation;
Add slices of roast chicken or pan-fried cutlets and avocado slices!


Hazelnut chocolate spread!

Last Saturday I finished Daddy’s Nutella jar and sunday morning I slept … so when I woke up, the stores were closed.
When Dad doesn’t have his Nutella at the time of his 4 pm hunger, he behaves like a grimlin who would have eaten after midnight!
No choice, I need a substitute remedy!

The recipe for hazelnut chocolate spread!

Certified organic recipe without palm oil.


310g hazelnuts
100g of muscovado sugar (it is an unrefined sugar with a particular taste. Otherwise use brown sugar)
150g of minimum 32% cocoa milk chocolate.
20g powdered milk
120g icing sugar
10g unsweetened cocoa
8g of toasted hazelnut oil
1 pinch of salt.

The quantities are precise, I suggest that you respect them for a perfect result.


Step 1: The praline

Roast the hazelnuts for 20min at 160 ° Celsius, remove the hazelnut skins by kneading them in a tea towel, to avoid an unpleasant bitter taste.
Make a dry caramel with muscovado sugar. Let it cool on a marble or silicone sheet. Break it into small pieces.
Mix it with 140g of hazelnuts until you get a liquefied paste. Do it in several times if necessary, it is necessary to prevent the preparation from heating up.

Stage 2: The Gianduja

Mix 170g of hazelnut with icing sugar.
Melt your chocolate in a bain-marie or in the microwave,
to mix everything.
Finally add the cocoa, powdered milk and hazelnut oil and stir in the praline.

Mixing everything together the dough will heat up and look liquid to you, but as it cools it will thicken.
Add a pinch of fleur de sel to enhance all the aromas.

Sugar + salt + fat = culinary ecstasy.

Enjoy your meal!


Saturday afternoon at the Deaf Club, there was a meal organized by the association. Personally, with the help of my little brother, we made the desserts. Since there were so many things to eat, I wanted to make something light, so our choice fell on verrines.

Ingrédient for 10 verrines :

For the praline :

• 140g of powdered sugar
• 1 tablespoon of water
• 300g of shelled hazelnuts
• 150g hulled almonds

For the hazelnut cream :

• 1 egg yolk
• 20g of cornstarch
• 50cl of skimmed milk
• 200g of butter
• 100g of organic hazelnut paste
• 300g of praline

For the choux pastry :

• 75g of milk
• 75g of water
• 1 teaspoon caster sugar
• 1 pinch of salt
• 50g of butter
• 75g of flour
• 2 whole eggs + 1 yolk

Preparation :

Prepare the praline : Heat the sugar with the water in a saucepan over medium heat until a very brown caramel is obtained (be careful not to burn). Stir in the hazelnuts and almonds. Pour the praline over a sheet of silicone or parchment paper, then allow to cool. Then mix in a robot with a cutter blade. When the praline is in powder, take 1 tablespoon for decoration, then continue to mix until the mixture is creamy.

Prepare the hazelnut cream : Mix the egg yolk and starch in a bowl. Bring the milk to a boil, then pour it over the beaten egg. Mix and return to the pan. Cook for 5 minutes over very low heat, until the cream thickens. Stir in butter, hazelnut paste and praline. Mix and let stand overnight in the fridge.

Prepare the choux pastry : Combine the milk, water, sugar, salt and diced butter in a saucepan. Heat over high heat. Remove the pan from the heat at the first boil. Add the flour all at once and mix with a spatula until you have a ball of dough. Return the pan to low heat and stir vigorously for 1 minute to dry the excess water. Remove from the heat and incorporate the eggs one by one. The dough should be elastic.
Preheat the oven at 220 ° C. Transfer the dough to a pastry bag. Place the cabbage on a baking sheet lined with parchment paper. Mix the egg yolk with 1/2 teaspoon of water. Brush the egg yolks with a brush and sprinkle them with sugar. Bake for 10 minutes of cooking, then lower the oven to 180 ° C and continue cooking for 5 minutes.

For the dressing :

Place creamy praline in the bottom of each jar 1cm high. Emulsify the hazelnut cream with a whisk, then put it in a fluted piping bag and garnish the jars up to 2/3 of their height. Add cabbage and sprinkle with praline powder before serving.

Two perfect sauces for a barbecue: Salsa Mojo Verde and Salsa Mojo Rojo!

Today I share you 2 very simple recipes for your barbecue!
Green and red salsa Mojo are pepper sauces from the Canary Islands. You can eat it with potatoes or grilled fish or meat. Prefer the green one for fishes and the red one for meats.

For the Mojo Verde (green Mojo), you need:

  • 2 green peppers
  • 4 teaspoons chopped fresh coriander
  • 1/2 teaspoon lemon juice
  • 2 cloves garlic
  • 10 cl olive oil

For the Mojo Rojo (red Mojo), you need:

  • 2 red peppers
  • 1 large pinch of ground cumin
  • 1/2 teaspoon wine vinegar
  • 1 red chilli pepper (optional)
  • 2 cloves garlic
  • 10 cl olive oil
  • Ground pepper

Preparation :

  1. Grill the peppers in the oven at 250 ° C (thermostat 8-9). When one of the sides is blackened, take out the roasted peppers, and let them cool. The skin will then peel very easily.
  2. Remove the skin from the cooled peppers. Peel and cut into pieces.
  3. now just mix all the ingredients together and keep cool.

Easy, isn’t it?

¡Buen provecho!

The best dessert in the world : The White Lady Crêpe.

Thursday was my grandmother’s birthday, so I made her favorite dessert: The White Lady Crêpe.

Yeah I know, that sounds awesome, but it’s not that hard to do, just a little bit long.

The recipe is in two parts, I advise you to make the first the day before.

First step, making French crêpes :


 • 250g of flour
 • 500 ml of milk
 • 2 tbs of powdered sugar
 • 4 eggs
 • 1 pinch of salt
 • 50g of melted butter

Preparation :

  1. We mix the flour, salt and sugar. We make a well in the middle and pour the eggs into it. Mix gently so that the flour mixes gradually. When it becomes too hard to mix, add the milk gradually until you get a fluid and rather liquid paste (you can add a little more milk if the paste seems too thick). Finally add the melted butter (be careful it should not be hot!)
  2. Now heat a non-stick pan, once it is hot, with a piece of paper towel, oil the pan and then place a ladle of pancake batter there, so as to cover the bottom of the pan with dough film. Once the edge has turned brown, simply flip the pancake.
    For this my tip is to peel off the edges with a wooden spatula and use an inverted plate so as not to drop it.
  3. Continue until the dough is used up.
    With the given quantities, you will have more pancakes than necessary but they can be tasted later with butter and sugar, jam or maple syrup for example.

Second step, the assembly :

This step can be done at the last minute


 • A little powdered sugar
 • Vanilla ice cream (or whatever but it will no longer be a White Lady, I used creme brulee ice cream on the photo.)
 • Slivered almonds
 • Chocolate sauce (recipe at the end of the article) or Nutella
 • Whipped cream


  1. Heat a non-stick pan, pour in a tablespoon of sugar, fold one of your crêpe in 4 and place it in the melted sugar, on one side and then on the other.
  2. Wash your pan and start again for the number of desserts you want to make. (It’s annoying, but if we don’t do this step, the sugar from previous crêpes will become bitter)
  3. Once caramelized, place your crêpes on each dessert plate. A scoop of ice cream on top, then the whipped cream, the flaked almonds just golden in the pan and finally the chocolate sauce!

Tadaaaaaam !!!

For the chocolate sauce recipe :

Melt 100g pastry chocolate and 3 teaspoons caster sugar in a bain-marie. Once melted add fresh cream, until the necessary fluidity is obtained for your sauce (keep in mind that the more cream there is, the more it will be liquid but the less it will taste like chocolate).

Easy cooking with Nilsa and her Gandmas: Garam Massala Curry

I didn’t know I will have so much fun at this time!

Sorry guys, I have the best grandparents in the world!
This weekend, I wasn’t in high spirits, so Saturday grandpa asked one of his friends, Jørgen, with whom he had done military service, if we could come to his house.
We went Grandpa, my Grandmas and I, from Copenhagen to Aalborg, about 4 hours away. And there, surprise Jørgen has a minigolf.
We had fun like crazy.

The next day to thank Jørgen we decided my Grandmothers and I to make him a good meal.

Here is our little recipe for a simple and cheap Garam Massala Curry.

The ingredients (for 4 to 5 peoples):

  • 2 onions
  • 6 garlic cloves
  • 2 teaspoons of ginger
  • 4 tablespoons garam massala powder
  • 3 tablespoons of turmeric
  • 3 tablespoons cumin
  • 2 or 3 pinches of coriander leaves
  • 6 tomatoes
  • 4 potatoes
  • 4 chicken breasts
  • 2 plain yogurts
  • 2 to 4 teaspoons of chilli, depending on your taste or suicidal tendencies (optional)
  • the juice of a lime

Preparation :

  1. First, we will slice the onions, the and squeeze the garlic. Cut the chicken breasts into bite-size cubes, cut the tomatoes into small cubes like the potatoes.       
  2. It’s time to heat a pan with ideally ghee (Indian clarified butter) but if not, a little oil (any cooking oil) will do the trick. Once the oil is hot, fry the onions, garlic and ginger.       
  3. Add the spices (massala powder, turmecic and cumin) to roast them and bring out the tastes. After a few seconds, the chicken is slowly cooked.       
  4. When it is no longer white, add the tomatoes and potatoes.
    Once the tomatoes have made their water we add the yogurt, it only remains to simmer until the potatoes become tender
  5. When serving, add the juice of a limeand the coriander leaves. Accompany it with a little rice and I am sure that your guests will be delighted!

Enjoy your meal !

sources :

I use a recipe of french youtuber I like a lot when he talk about hisrory. He just open a cooking channel on youtube “Top Sheik”:

For the french speacking who doesnt know his main channel “Histoire Brève”:

Containment recipe: Spaghetti with drawer bottoms

Tonight came to realize that no one has been shopping for far too long in this house and that it is the crisis in the fridge.

After an archaeological excavation in the kitchen drawer bottoms which left me a beautiful bump (it will teach me not to close the cupboard doors!), I found a box of sardines, spaghetti and bread rassi … as well as half a moldy chicken leg that Abbot and Costello the maggots has chosen as their home.

I send Abbott and Costello with their house to the trash. Yes I know, I am cruel! Then I cooked the rest of the ingredients and I think the end result was not that bad.

So if you too are like me and you are struggling to cook at the moment, or you do not know what to cook, this is my containment recipe :

Ingrédients :

    • A can of sardines in oil;
     • Cooked spaghetti, but I’m almost sure it works with tagliatelle;
     • A piece of stale bread.

If your drawer is a cornucopia you can add:

     • A tablespoon of capers;
     • The zest of a lemon;
     • And a little parsley for the finish.

Preparation :

First cook your pasta.
Pour the sardine oil in a frying pan and heat it. Mix your piece of bread and toast your breadcrumbs thus obtained in the famous oil.
Add the pasta and mashed sardines to the fork (personally I like my pasta toast a bit at that time.)

When ready to serve, you can add the capers, the zest of your lemon and the parsley.

Enjoy your meal !

4 simple recipes for a good picnic

Today it is sunny and warm, a perfect time for cycling and a picnic with friends!

Everyone had prepared a dish to share with others. Personally I stayed simple by making tuna, hard-boiled egg and mayonnaise Wraps


For 4 people, we need:

  • 4 Wheat tortillas
  • 125g canned tuna
  • 2 hard boiled eggs
  • The juice of a lemon
  • 1 tomato
  • 1/2 cucumber
  • Some lettuce leaves
  • Salt pepper.

For the preparation :

Cut the tomato and cucumber into cubes, crumble the tuna and boiled eggs, mix them all with the mayonnaise, salt, pepper and lemon juice in a salad bowl.

We place some lettuce leaf in the center of the tortillas, then a little of our mixture and roll our tortillas to form our wraps.

All that remains is to keep them in the refrigerator until they are put in the cooler.

Our friend Medhi made us a hummus, I admit that I knew only the industrialist and personally I did not like that. But when it’s homemade, it’s true that it’s very good.


For 6 people (yes he had planned wide!) :

1 can of natural chickpeas
5 tablespoons sesame puree
1 lemon
1 pinch of salt
3 tablespoon of olive oil (I’m sure he put in a lot more!)

For the preparation :

The chickpeas are rinsed in cold water and drained, before mixing with the sesame purée, lemon juice and salt, while pouring the olive oil little by little.

To taste fresh with good bread. (It’s super tasty with avocado!)

Lucine, made us a Lebanese tabbouleh

Lebanese Tabbouleh!

Always for 4 people :

30g of fine bulgur (or couscous for those who prefer)
4 ripe tomatoes, but firm
3 lemons
2 green onions
3 bunches of parsley
4 sprigs of mint
4 tablespoons of olive oil (I suspect there were more ^^ ‘)
1 pinch of pepper
1 pinch of cinnamon.
1 pinch of salt

For the preparation :

We swell the bulgur in the juice of 2 lemons, with the salt and chilli, we add the tomatoes and then seeded and cut into cubes, WITHOUT MIXING. (Do not mix the tabbouleh before serving it keeps the flavors longer)
Finely chopped parsley is added, still without stirring.
The onions are very finely cut before being placed on parsley and sprinkled with cinnamon.
We bury the mint leaves in the parsley to prevent them from blackening

Just before serving, add the olive oil and you can mix everything, rectify the seasoning and adding the juice of a lemon if necessary. Normally it is served on tender salad leaves.

Erik is a cheater! >. <, he took the banana cake from that mom.

Banana cake!

For 4 people :

250g of flour
150g of melted butter
150g of nuts
120g of sugar
2 ripe banana
3 eggs
1 sachet of vanilla sugar
1 teaspoon baking powder

For the cake :

Peel the bananas and cut them into cubes. The eggs are beaten with sugar, vanilla sugar and butter. We add little by little, flour and yeast. As the dough is homogeneous, we add the crushed nuts and bananas

Butter a cake mold and then flour, before pouring the preparation. The whole is stuffed into a preheated oven at 180 ° for 45 minutes.

Let it cool before eating it.

After our pantagruel meal, we went fishing. Well actually the boys dipped their cane and waited while sipping non-alcoholic beers (our friends being Muslim) while Lucine and I were basking in the sun.
I wish you a good day, I must leave you, I have sunburns to heal! >. <

Easy cooking with Nilsa and her Gandma: Meals in danish culture! (2,5 recipes in 1)

My big brother and his guest coming home, I have the attention of receiving them like kings. To do this I planned to give them good food with the participation of grand ma! As they arrive late on Fridays, their first meal will be breakfast. I also take this article to talk about meals in Danish culture. In case you would like to try one of our specialties! ^^

breakfast or “morgenmad” in Danish is between 6 am and 8 am. Hearty meal, it usually consists of cheeses, charcuterie, rugbrød, cereals, wienerbrød … Personally, I planned a dish that is called:
Æbleflæsk pork with apples. This is normally the traditional Christmas breakfast, but for such a reunion, I thought a festive breakfast was appropriate. (Yeah, well, I have two kilos of apples that I do not know what to do, that’s what happens when my boyfriend does the shopping on his own … I love him but sometimes he exasperates me!)

Because I have not cooked yet, I allowed myself to take photos on google.

Ingredients for 4 persons :

  • 12 slices of bacon – preferably smoked
  • 6-8 slightly acidic apples – by size
  • 2 large onions – preferably red onion
  • 4 c. Coffee with sugar
  • Salt and pepper
  • Apple cider vinegar

First, cut the onions into slices and place them in a bowl and cover with cider.
In a hot frying pan, brown the bacon slices, turning them occasionally to make them crispy. Once finished, they are placed on absorbent paper and then dirty.
In the cooking stove, the pork is removed and the excess fat is removed and the sliced apples are sautéed with the onions and seasoned with the sugar, salt and pepper.
It only remains to serve!

My brother is someone who likes to be well dressed, I’m sure if he is not too tired from his trip, he will want to go shopping. (a point that we have in common)
There is a good chance that for the lunch (frokost) we will eat in a restaurant of smørrebrød, they are open sandwiches consisting of buttered rye bread on which we add a garnish of our choice (cold cuts, fish, cheese, egg…). It’s our national dish, you can not do more danish. In general it is served traditionally with aquavit, a brandy, but it’s a bit cheesy, young people consume rather with beer. (Like all our dishes, except coffee … that’s for the Irish!)

For the afternoon I have already committed to help grand ma for the end of year party preparations of her old school where she was director. Maybe my brother and his friend will help us or do something on their side.

For dinner, “aften” which takes place between 18h and 20h I have planned braised pork cheeks with brown beer and mashed potatoes and celeriac (I do not like it but my brother loves it, he’s weird), and yes it’s definitely a name too long for this dish!

For 4 people:

For meat:

  • 1.6 kg of pork cheeks (cut into pieces)
  • 0.5 l of dark beer
  • 1/8 celery root, coarsely chopped
  • 1 tomato, quartered
  • 1 to 2 onions, roughly chopped
  • 1 carrot, sliced
  • 30 g of butter
  • Salt pepper

For puree:

  • 750 g potatoes
  • 1/4 celeriac (I only put one eighth because it’s bad enough like that!>. <)
  • 20 cl of milk
  • 25 g of butter
  • Salt, pepper


Braised pork cheeks:

We wipe the pork cheeks with paper towels and season them.
The butter is melted in a casserole over medium-high heat, then the pork cheeks are browned until golden brown.
The onion, carrot and celery are added, they are colored before adding tomato, beer and a little water, if necessary (the meat and vegetables must be completely covered).
Cover and lower the heat to simmer about 1 hour 30 minutes (adding boiling water, if necessary), until the meat is tender.
We reserve the meat then reduce the sauce before switching to Chinese and rectify the seasoning.

Mashed Potato – Celeriac:

Potatoes and celeriac are peeled, diced, steamed until soft, and mashed. One incorporates heated milk and butter. It only remains to season.

The braised pork cheeks are served on a bed of mashed potatoes (and the sauce separately). A few sprigs of parsley and that’s it!

Easy cooking with Nilsa and her Gandma: Paprikache!

I spent my Sunday with my Grandma and her friends, helping them organize a puppet show for the school fair where she was a teacher before she retired.
The aim being to try to adapt Kejserens nye Klæder, of Andersen, The new clothes of the emperor? (I do not know the English name). A story of an emperor being scammed thinking to buy a magical garment that would be invisible to idiots but that in fact does not exist.
We had a lot of fun making the sets, and we rack our’s brains to find a way to represent a naked emperor, without shocking our future young public.

In the evening, my grandmother and I went to the kitchen to prepare something to eat for our guests. Grandma, being of Polish origin, had decided to prepare a Paprikache. And my god, how good it is!

I know it’s still a chicken recipe (promised, I sometimes eat something else!) But the previous recipe had some success, I wanted to share this one.

Yeah, we forgot the parsley! >.<

For all this, we will need (for 4 persons):

  • 1 kg of chicken or turkey fillet
  • 1 can of 400 g peeled tomatoes
  • 3 peppers
  • 2 onions
  • 250 ml of fresh cream
  • 7 cloves of garlic
  • 3 c. to s. powdered paprika
  • 1 C. to s. of flour
  • 3 branches of parsley
  • 3 c. to s. olive oil
  • 25 g of butter
  • 125 ml of water
  • salt
  • some drops of tabasco (optional)

For the preparation:

Let’s start by detailing the chicken in cubes of 2 to 3 cm. Mix the butter with the crushed garlic and then add the mixture with the chicken and marinate for 15 minutes.

The onion is minced and cooked for 3 to 4 minutes, then the pepper cut in small cubes is added and the cooking is continued for 5 minutes. Add paprika, salt, pepper and crushed cloves of garlic, mix well and store all off the heat.

In the same pan, brown the chicken. We crush the tomatoes peeled with a fork with their juice. They are added to chicken with peppers and 125 ml of water. We cover and go for 30 minutes of cooking. Time to enjoy a good beer with your guests. (the best part of the recipe, let’s face it)

In a bowl the cream is mixed with the flour, it is added to the chicken and it starts again for 10 min. at this stage we can add some tabasco to spice up our dish.

Finally it remains only to serve with finely chopped parsley.

Smacznego! (I can’t pronounce it but it means good appetite!)