Today we want to talk about a fruit a bit unknown nowadays, yet highly appreciated in the past centuries: the Germanic or common medlar.The common medlar belongs to the Rosaceae family, the same that includes apples and pears, and just as these two it is related to the autumn. It has a unique and special taste, and like everything unique, … Read More
Zucchini and ham swirls
Today we’re presenting a first recipe to use our pizza dough: delicious zucchini and ham swirls. They are perfect as an appetizer or finger food: the combination of zucchini, basil and ham is delicious 
. The recipe is easy to prepare, we’ll give you some tips for a better result: roll out the dough very thin, about 2-3 mm, so … Read More
Digestive herbal tea
It’s time to introduce you to a good digestive herbal tea to sip nice warm, maybe before going to bed . We did a little research for the most curious of you about the spices that compose it. Licorice root contains glycyrrhizin, which gives it its characteristic sweet taste. You’ll not need, therefore, to sweeten the tea. Licorice has anti-inflammatory … Read More
Rabbit with dried plums
How many of you have tasted or at least heard of the famous “Seuppa à la vapeuleunnentse” or “Favo” from Ozein? Today we want to share with you a recipe of our valley, perhaps less known but equally tasty: the rabbit with dried plums, accompanied by snow peas and boiled potatoes That’s quicker to eat than to pronounce it! … Read More
Bichromatic Baci di Dama cookies – Lady’s Kisses
Let’s take a little break from the proposals for Christmas lunch… Of course you will not mind too much because we’re presenting a duo of Lady’s Kisses, a traditional italian pastry called Baci di dama 
. The first version is kinda classic with almond and hazelnut dough filled with dark chocolate cream. The second is the exact opposite: a … Read More
Confis Tomatoes
Mid-August, vacation time… We will travel with the taste: while sitting at the table you’ll enjoy the colorful cuisine of Morocco. Today we’re presenting a traditional meze: confis tomatoes with honey, sesame seeds and a mild spice mix . The meze are typical starters of Moroccan cuisine, served on the table in a myriad of small bowls and accompanied by … Read More
Citron pollock with cailletier olives and orange blossom honey
After the wild rice with chicken, raisins and mint let’s continue the menu for Easter, with a fish main course: pollock fillets scented with slices of citron, sweetened by orange blossom honey, and with capers and cailletiier olives. Citron is normally consumed candied; it has a less sour than lemon but with of more pronounced bitterness. When you’re using it in … Read More
Dark chocolates with mint heart
Easter would not be Easter without a little chocolate! We could not forget about it, that’s why today we’re presenting some chocolates to prepare and leave unattended in the living room during the holidays . The shell of dark chocolate encloses a soft filling of white chocolate scented by the first mint leaves in spring . We … Read More
Gratin Dauphinois
To accompany the tasty turkey roulade with ham, we’re proposing a side dish of French origin. The classic Gratin Dauphinois with potatoes, milk, Parmesan and a pinch of spice . The version that we’re proposing has a lot less fat than the traditional version, there is no need to give up the taste, even if we give up the … Read More
Turkey roulade with ham and caramelized onions
Let’s proceed with the Easter lunch, presenting a tasty turkey roulade, which contains the delicate caramelized onions and ham. All wrapped in slices cooked ham, which help to keep the meat soft and making it even tastier . Last year at Easter we prepared an excellent rabbit with cranberries… And we did not find any chocolate egg hidden in the garden … Read More