Banana croque-monsieur

Here’s a fabulous and original dessert, that you can also eat for your breakfast! If you like bananas, you will love it.

To prepare one, you need : Half a banana, 2 slices of bread, butter, sugar, sweetened condensed milk, and cinnamon.

Take the bread and spread butter on one side of each slice. Sprinkle with some sugar on the butter. That will make it nice and brown when you grill it. Turn over the slices prepare the other side of the sandwich. Cut the banana in very fine slices and arrange it on the bread. Be sure you have covered the entire slice, especially the edges so your sandwich won’t  be dry on the edges. Drizzle sweetened condensed milk over the bananas and sprinkle cinnamon on top. Close the sandwich with the second bread and be sure the butter and sugar side is outside.

Put in the oven grill for two minutes on each side. Be careful, it cooks really fast and can turn… to burnt!

Bon appétit !

Croque-monsieur (toasted ham and cheese sandwich)

In France, we too have our national hot sandwich : it’s not the hamburger but the « Croque-monsieur », a toasted ham and cheese sandwich. Easy and fast to prepare, this sandwich is very well known in French families for a fast dinner at the end of the week-end, for example.

To do 6 croque-monsieurs, you need : 12 slices of bread, 6 slices of ham, 6 slices of Swiss cheese (or grated Swiss cheese), some sour cream and some grated Swiss cheese.

Put 6 slices of bread on a cookie sheet. Spread some sour cream on each slice, making a fine layer. Add the slices of ham on each slice. Cut it on the sides not to exceed any sandwich. Add the slices of Swiss cheese above the ham and close the sandwich with the second slice of bread. Sprinkle each croque-monsieur with some grated Swiss cheese to brown.

Put the sheet in your oven for 12 minutes at 400 °F. Your croque-monsieur should be well browned on the outside and soft inside. It’s ready to serve and you can accompany this dish with some salad. You can also cut the sandwich in little pieces for kids.

The traditional croque-monsieur has two different variations :

The croque-madame where you replace the grated cheese on the top of the sandwich with an egg you’ve just broken over the bread before putting it in the oven.

The banana croque-monsieur for dessert or breakfast. I will give you the recipe very soon.

Bon appétit !

Crème brûlée

This cream dessert is one of the famous one in France. It’s a very light and delicious dessert. You need 20 minutes to do it and 30 minutes to cook it. After that, wait 30 minutes before to serve it. To do that recipe, you need :

1 vanilla pod, 4 egg yolks, 4.5 oz of sugar, 1 cup of fat milk, 1 cup of sour cream.

Split the vanilla pod in two and get back seeds. Preheat the oven at 300 °F. Put the egg yolks in a big bowl with 3.5 oz of sugar and whip. Ad the vanilla seeds and the milk. Whip again until all the ingredients are homogeneous. Then, add the sour cream and whip.

Put the cream in individual ramekins you can put in the oven and put it in the oven for 30 minutes. After cooking, leave it in the kitchen cooler and 30 minutes in the fridge.

Just before to serve it, powder the top of the cream with the rest of the sugar and grill it to have a caramel. You can grill it with the grill of your oven or with a blowtorch of cooking. Take care, it’s really fast.

Bon appétit !

Basque chicken

The recipe I’m going to share with you is one of my favorites for a family dinner. The Basque chicken is, as usual, a traditional main course in French cooking. To prepare it, you need 1 1/2 hours to prepare it.

You will need : 1 chicken, cut up into 8 pieces, 2.5 cups of tomato sauce (see recipe for my homemade  sauce), 1 onion (a red one is better), 1 green pepper, 1 red pepper, 1 yellow pepper, 2 tablespoons of olive oil, 2 pinches of chili (Espelette chili is the best one for that recipe), salt.

First, cut the chicken in individual pieces. Take a casserole and put the oil inside. Heat the oil and add the chicken pieces and brown on all sides. During that time, cut the three peppers into strips. Add them to the casserole with the browning chicken. Cut the onion in little cubes and add it, too. Mix all the vegetables around the chicken. When all the ingredients have a nice color, add the tomato sauce, salt and chili. Mix all ingredients, cover the casserole and let cook over low heat slowly for 1 hour.

It’s ready to serve. You can accompany this dish with rice or potatoes.

Bon appétit !

Sole from Dijon-Elegant and Easy!

This fish dishs absolutely delicious : very fast to make (5 minutes) and appealing to all, even my husband who usually doesn’t like fish and seafood. To prepare it for 4, you need :

4 sole filets, a dash of oil, 2 tablespoons of natural yoghurt, 2 tablepoons of mayonnaise, 1 teaspoon of mustard, 2 tablespoons of breadcrumbs, 2 tablespoons of chopped parsley and 2 tablespoons of grated swiss cheese.

In an oven safe dish, put a dash of oil on the bottom and place 4 filets on it.

In a bowl, mix together yoghurt, mayonnaise and mustard. In another bowl, mix together breadcrumbs, parsley and grated swiss cheese.

Take a spoon and coat the filet’s with the cream mixture. Then, sprinkle it with the dry mixture from the second bowl.

Put the plat in the oven with a temperature of 350 °F for 15 to 20 minutes (it depends how you like the topping, very brown or not).

It’s ready to serve. This dish is excellent with rice.

Bon appétit !

Eggs mimosa

Here is a very simple starter to make that’s delicious. Once more, it is a classic of french cooking. This starter is also very fast to do (10 minutes) and to cook (10 minutes). Why that name ? Because when you chop the egg yolks, it looks like a mimosa flower.

To make the eggs mimosa to serve 4 : 4 eggs, 4 tablespoons mayonnaise, 1 tablespoon of chopped basil.

Boil the eggs for 10 minutes. Cool and peel. Halve lengthwise. Remove the egg yolk without tearing the egg white.

Chop the egg yolks and mix it with mayonnaise and chopped basil.

Put the egg whites on a plate and fill it with the egg yolk mixture. You can arrange the plate with some salad and tomatoes. It’s ready to serve.

You’ve got a lot of variants of that starter : for example, you can replace the basil with parsley, or pepper to give a red color, or by tuna, or chopped olives. And for a specific day, why not put some truffles in the egg yolks ?!

Bon appétit !

Stuffed Veal Cutlet

Here’s a great dish to impress your guests without lost time in the kitchen.

To make it for 4 people, you need : 4 veal cutlets, 4 slices of bacon, 4 slices of swiss cheese, some kitchen twine and, to accompany it, I suggest a mashed sweet potato with : 4 lbs sweet potatoes, 1 cup of whole milk, 1 T. butter, 1 T. heavy cream, ground nutmeg (optional), salt and pepper.

Stack each veal cutlet with a slice of bacon and a slice of swiss cheese. Roll it and tie it with some kitchen twine in the middle, to be sure it will not open during cooking. Put some salt (not too much because the bacon is already salty) and pepper around it. Brown them over med high heat in a frying pan with a little bit of butter. Turn it very often to brown uniformly. After that, put it in an oven-proof dish and cook it in the oven 20 minutes at a temperature of 300 °F. That will be enough to melt the cheese.  It’s ready to serve, now you just have to cut the kitchen twine and don’t worry, now that it’s cooked, your roll will stay a roll.

During the time your meat is in the oven you can make your mashed sweet potatoes. Wash and peel the potatoes. Put it in a pan of boiling water and cook it for 30 minutes. Empty the water and mix it with the milk, the butter and the cream. Add some ground nutmeg (if you have some), salt and pepper at your convenience.

Bon appétit !

Apple clafoutis

This dessert is a very traditional french one. To make it, you need 2 T of butter, 2 t of vanilla extract, 2/3 c. sugar, 3 eggs, 1 cup of whole milk, a pinch of salt and 4 apples.

Butter a cake pan or some individual ones if you have for the best presentation. Cut the apples in slices and put it at the bottom of the pan. Melt the butter and mix it in a bowl with the vanilla extract, sugar, eggs, milk and salt. Pour this batter on the apples and put the pan in the oven for 45 minutes at a temperature of 400 °F. Let it cool and even better, serve it with whipped creme.

Bon appétit !



In France, we have a lot of different pâté’s recipes. This one is a traditional recipe of farmhouse pâté, which is great as starter or to make a sandwich. It’s really fast to prepare but you need 3 hours to cook it and wait the day after to become really cool before to eat the pâté.

To make it, you need : 35 oz of pig meat (take meat with fat), 2 eggs, 2 cups of hot milk, 0.7 oz of salt, 0.1 oz of pepper, 0.05 oz of 4 spices, 1 oz of sheets of parsley, 2 shallots sliced thinly, a bay leaf and a little glass of Cognac (around 1/4 cup).

Chop the meat. In a big bowl, mix all the ingredients, except the bay leaf. Then, put your preparation in a terrine which can go in the oven. On the top, put the bay leaf to perfume the terrine during the cooking. Start your oven with a temperature of 300 °F. Your terrine will be cooking in the bath marries, so put some watter in a plate and your terrine inside before to enter it in the oven for 3 hours. The first 2.5 hours, cook the pâté with the lid of the terrine then, remove it for the 30 minutes to give your terrine a nice color.

Your pâté is cooked. Leave it cooling in the kitchen then, put it in your fridge for 24 hours before to taste it as a starter or to make a sandwich. You can keep it in the fridge for 2 weeks. You can serve it with some gherkins, it’s delicious.

Bon appétit !

Vegetables’ tartar

This is one of my favorite appetizer to amaze my guests when the weather is hot. That recipe is really fresh and can start a good dinner.

You need 7 oz of sour cream, 0.5 oz of chive, 0.25 oz of basil and some mint leaves, one melon (not too big), 2 cucumbers, salt and pepper.

Cut the herbs (chive, basil and mint) in tinny peaces. In a salad bowl, mix together the sour cream with the herbs, salt and pepper at your convenience. Cut the melon and the cucumbers in little cubes (without the skin and the pips) and put them in separated bowls. Put the three bowls in the fridge for one hour at least to be very fresh.

When it’s time to eat, mix the cucumber and melon’s cubes with the sauce in the salad bowl.

To have a nice presentation, take a plat and put the tartar in the middle with a circle and finish with a mint leave on the top. If you don’t have a circle, you can do it with a clean can (not too high) without the two lids.  Repeat this operation for each of the guests.

Bon appétit !