Hazelnut and chia seeds cake

Hazelnut and chia seeds cake recipe

A simple recipe for a fluffy and flavoured cake that delights hazelnut amateurs.

Hazelnut and chia seeds cake

Ingredients: (6 small cakes or 1 Ø22cm cake)

  • 150g/5,3oz de hazelnut powder
  • 1 tablespoon of chia seeds
  • 110g/3,9oz flour
  • 150g/5,3oz sugar
  • 10cl/3,3 fl.oz dairy milk
  • 75g/2,6oz butter
  • 3 eggs
  • 1 teaspoon of baking powder
  • 4cl/1,3fl.oz rum

Hazelnut and chia seeds cake


Preheat the oven to 180°C/356°F.

In a bowl, mix the egg yolks with the sugar until whiten. Add soft butter, the milk, hazelnut powder, chia seeds, flour and baking powder.

Whisk the egg whites. Add half of it into the preparation and mix gently, then add the other half and mix again.

Divide the preparation into 6 small molds or 1 big round cake mold.

Cook for 35-40 minutes and let cool down before serving.

Hazelnut cake


The quiche lorraine recipe

Quiche lorraine recipe_001

The quiche lorraine is an emblem of French cuisine. It’s an old and easy recipe loved by all. Among many variations of the recipe, the original one – if there is any – doesn’t include cheese. It’s really better to use a homemade shortcrust pastry (and not too complicated). Plus the perfect shortcrust pastry recipe by Christophe Felder is sublime with the mixture.

For family lunch, brunch, dinner on the couch…

The quiche lorraine recipe:

Quiche lorraine_003

Ingredients (6 servings):

 Special shortcrust patry (by Christophe Felder) : 

  • 200g/7oz all-purpose flour
  • 90g/3,1oz butter
  • 1 egg
  • 1 tablespoon of water
  • 1 teaspoon of salt


  • 25cl/8,3fl.oz. fresh cream
  • 2 eggs + 1 yolk
  • 150g/5,3oz smoked bacon cubes
  • 1 pich of nutmeg powder
  • 1 pinch of salt
  • 1 pinch of pepper


  1. Shortcrust patry.  In a food processor, mix the flour, cubes of salt, butter, water and egg (you can also make it by hand). Wrap the dough in clingfilm and chill for at least 30 minutes before using.
  2. Preheat the oven to 180°C/350°F.
  3. Remove the dough from the fridge,. On a surface lightly dusted with flour or on parchment paper, roll the pastry out to 0,3cm-1/8 inch. Place in a round tart mold (Ø22cm-8,5 inch). Prick the dough with a fork. Cover base with baking beans or similar.
  4. Cook for 12-13 minutes. Take the dough out and increase the oven temperature to 200°C/390°F.
  5. Mixture. In a large bowl, mix the egg, cream, nutmeg, salt and Pepper.
  6. In a hot pan, cook the smoked bacon cubes for few minutes until golden.
  7. Place the smoked bacon cubes on the dough. Pour the mixture on. Cook for 10 minutes. Then, decrease the oven temperature to 180°C/350°F and cook for 20 more minutes.
  8. Serve warm with salad.

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{French Food Facts} The Fontainebleau dessert story


The Fontainebleau is a delicious and airy dairy dessert. Named from the city Fontainebleau, the dessert was born in the XVIIIth century. One says that during transportation from Fontainebleau to Paris, the cream cheese was beaten by the horse-drown carriage movement on the cobbled streets. And so it created this singular dessert half cottage cheese half Chantilly cream. Since then, the dessert is popular in Fontainebleau. It also delights some Parisians and around inhabitants.

Fruits, jams, honey and other treats goes really well with Fontainebleau. A dessert you might find in dairy shops in Fontainebleau and around or some rare high range shops in Paris.

Strawberry and rhubarb crumble

Strawberry and rhubarb crumble_001

This weekend, I stopped by Cojean, a French gourmet shop selling fresh, tasty and healthy food Expensive but good. I had a fresh fruit juice but as always a delicious looking dessert caught my eye. I approached and saw this perfect strawberry and rhubarb crumble that just looked awesome. Simple as I like. Simple as I could do it at home. And so did I. Rhubarb is a tasty seasonal fruit, cheap and acidulous. Strawberry perfectly matches and balances the rhubarb acidity. The cashew crumble spices the dessert with a pinch of salt.

Rhubarb and strawberry are a great combination. It’s excellent in pies like the rhubarb and strawberry tart.

Strawberry and rhubarb crumble

Strawberry and rhubarb crumble_004

Ingredients (4 servings) :

  • 350g/12,5oz de rhubarb
  • 200g/7oz strawberry
  • 50g/1,8oz sugar


  • 60g/2,1oz flour
  • 50g/1,8oz sugar
  • 40g/1,4oz almond powder
  • 30g/1,1oz cashew butter
  • 20g/0,7oz butter
  • 1 pinch of slat


Crumble. Preheat the oven at 180°/350°F. In a bowl, combine the flour, sugar almond powder, cashew butter, butter and salt. Rub with your fingertips. Coat a baking sheet with cooking spray. Sprinkle the crumble on the baking sheet. Bake for 20 minutes and stir from time to time until golden. Reserve.

Stewed fruits. Peel the rhubarb. Cut in small pieces.  In a bowl, crush the strawberries. Place rhubarb and mashed strawberries in a pan. Add the sugar. Cook for 15-20 minutes at medium heat. Divide the stewed fruits in 4 jars. Refrigerate for at least 1 hour.

Assemble. Sprinkle crumble on top of the stewed fruits before serving.


Goat cheese panna cotta and peas and mint puree

Goat cottage cheese panna cotta and peas and mint puree

Getting some fresh fruits and vegetables from the market is such a great pleasure. I admit I hate the crowd over there, I hate having to queue too. But I love to fill my basket with either organic or local products – I unfortunately can’t get both at Grenelle market. It’s definitely the green season and booths are full of broad beans, peas, salad, mint, artichokes, cucumber… This is great to see. I also have my habits and go to a goat cottage cheese producers. I made the panna cotta with it that you can easily substitute with dairy cream (fat-free for a diet-friendly option), milk and classic goat cheese.

goat cheese panna cotta and peas and mint puree

Goat cheese panna cotta and peas and mint puree

Ingredients (4 jars):

  • 300g/10,5oz peas (with pods)
  • 1 young onion
  • 1 garlic clove
  • 20 leaves of mint
  • 500g/17,5oz goat milk cottage cheese (or 30cl milk + 15cl dairy cream + 100g goat cheese)
  • 1 teaspoon of agar agar powder
  • salt & pepper
  • 1 pinch of Espelette hot pepper


In a pan, heat the goat milk cottage cheese at low heat. Add a teaspoon of agar agar powder, salt, pepper and one pinch of Espelette hot pepper. Mix it well.

Pour into each recipient. Store in the fridge until set (wait for at least 30 minutes).

Peel and slice the young onion and garlic. Reserve the green part of the young onion. Saute in a greased pan for 2-3 minutes at a low heat.

Shell the peas. Steam for 7-8 minutes. Plunge into iced water. Dry. Blend with the mint leaves, onion and garlic. Add slowly water until the texture is smooth. Season with salt & pepper.

Divide the peas and mint puree in the jars on top of the goat cheese panna cotta.

Store in the fridge before serving. Dress with peas, onion green and mint leaves on top.

Peas and goat cheese in a jar_001