Egg sunny side up on a parmesan galette

 

Hello there, we have been trying to change our presentation a bit to make our dishes look more sophisticated. Tell us what you think! Today’s recipe is a quick and easy egg recipe perfect for sunday brunch. It is an interesting mix of savers and textures. The crackly parmesan galette to the gooey egg yolk makes this really delicious!

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Kiwi tart

Happy Sunday everyone! It is a beautiful day here in Montpellier. When we woke up this morning we both wanted a nice fresh healthy breakfast. We decided to make kiwi tarts (tartelettes in French). There has been more and more “no sugar added” sweets on the internet. We really like the concept because it’s a great way to indulge that sweet tooth but keeping it healthy. Everyone likes to treat himself or herself to a good dessert once in a while! It’s only human. Continue reading

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Broccoli, carrot, black radish salad



Happy April everyone! Hope you had a nice long weekend. We had a great time with family and friends. Here is a nice spring salad to get a healthy start to the summer preparation. We went to the outside market today to buy our fruits and vegetables. It was a beautiful sunny day in Montpellier and we were both craving for a salad. Unfortunately it isn’t tomato season yet (cant wait!). So we decided to make a nice green salad. We both really hate wasting food so we have a couple little tips to use (almost) everything when cooking.

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How to cook rice, we’ve had it all wrong

Do you know how to cook rice? Maybe not. What a surprise it was when we found out something as basic as cooking rice requires skill. We had, however, looked up countless ways to get that perfect rice cooker rice without the rice cooker. Alas, everything we found is wrong, wrong, wrong!  The problem with rice is that it tends to get gooey and sticky which is quite unpleasant.  There is a trick though, to get that perfect rice! We decided to share it with you through this “how to…” post.  Continue reading

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Tomato “tarte tatin”

Sometimes during winter I really miss summer vegetables, I love winter vegetables, but you know when it’s really cold outside sometimes you dream about a summer meal on the porch or during a picnic. Actually I really like summer pies, with lots of Mediterranean vegetables, that you can take with you and share with people outside.We were asked to make something with tomatoes (I know, winter is not the best season to cook tomatoes– that’s partly why I did this recipe) and I wanted to give some extra flavor to my tomatoes. So, I decided to do a “tarte tatin” with tamatoes!

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Mousse au chocolat

Hello there!

This is a recipe we made while we were visiting family (you can probably tell by the different utensils we use). My mom was having an important dinner party one evening so we proposed to cook for her. We made chocolate mousse for dessert (an all time classic). We used Laurence Salomon’s chocolate mousse a bit altered (she used orange blossom water, we removed it). This is a two ingredient recipe! Chocolate and eggs: easy right?! I love eggs, they can be cooked and altered countless different ways. If you follow top chef France, there was this one episode where the professional chefs had to cook eggs two different ways with very little ingredients. It was amazing to see the dishes they created with next to nothing. So inspiring.

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Tapenade (green and black olive paste)

Time has flown by recently! It’s almost time for the holidays. Here is a quick and easy recipe that is always great to serve as an appetizer. It’s a typically mediterranean appetizer. Many variations exist but generally it is made with either black olives or green olives. It is rare to find a mixture of both olives. We find that the two different types of olives give the best taste. It is important to use olives that have not been marinated too long (like greek black olives) or else there will be too much oil in the paste. It is really nice to enjoy during the summer, but works really well in winter! Continue reading

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Gingerbread House

We made our very first gingerbread house from scratch! After many hours of hard labor, a couple meltdowns and a second degree burn, we have done it! Unfortunately, we were a tad bit upset with the house because it didn’t turn out they way we hoped it would, so we don’t even have a picture of the final house because when we made our last touch ups it was dark outside and the beautiful light was gone. We gave the house to Yohann’s parents so it isn’t in our apartment anymore. We’ll try and get a picture up.  Continue reading

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Mango lassi

We have always wanted to go to India. If you have read our favorite food countries list you will have noticed that India is a top favorite for both of us. There is something so complex and different about Indian food. It must reflect the country, or at least our western vision of the country. We like to have long discussions about culture and the differences that exist between people. It is interesting how so many things differ between countries and people. Our upbringing influences how we perceive situations. Things that can be utterly rude in our culture will not be apprehended the same way in another. This can be a source of misunderstanding I suppose. For example, I have heard many Americans say that the French are distant, cold, rude and unwelcoming. Now, if you have only seen Parisian café waiters I would tend to agree.  However, the French take their time to get to know people and once you have developed a friendship you are almost sure to keep it. Basically the French are coconuts: hard on the outside and soft on the inside (I didn’t make that up I heard it somewhere). Anyway, back to India. It is an attractive culture rich in savors, food, and life. We will get there eventually, in the time being we will drink our mango lassi and wait for our Indian travel experience to begin.

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Eating Whole

A vegan & allergy-friendly lifestyle.

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time and effort well spent

TasteFood

a culinary journey beginning and ending at the kitchen table