Wednesday is grocery day. I usually visit an outdoor market place called « marché » here in Paris. I chose for my kids fresh fish and vegetables. As it’s very cold today I chose to cook a »dos de cabillaud » with curry sauce and steamed rice, healthy and consistent for kids and adults. As my youngest daughter of … Lire la suite Good morning Wednesday
Mini burgers font un succès énorme dans les anniversaires pour les enfants de plus de 8 ans. Vous pouvez demander à votre boulanger de faire les petits pains burger et les farcir à la maison. C’est facile et délicieux. Bonne impression garantie.🤗
Here another popular ingredient, Frikeh! Frikeh is green wheat roasted sun-dried then rubbed. It’s flavor is unique and delicious. Frikeh means rubbed. It’s healthy and full of nutritional components like protein, vitamine B, fibers and minerals like manganese. Frikeh is mostly known in Middle Eastern countries specially Lebanon, Eygipt, Tunisia among others. I always get … Lire la suite Frikeh
I always watch nature and get inspired. As we had a particular hard and cold winter in Paris this year. All plants and trees on my terrace were sadly without life. No green leaves at all and some of them were frozen. I was very busy during that period to take care of them, this … Lire la suite Blooming.
Homemade potatoes are a great idea for a side dish. I prefere them to frozen ones. They are healthier and additives free. Your family, specially kids will love their tastiness and the crunch. My way is to add to the melted butter different herbs and sweet paprika for a beautiful color. And then put your … Lire la suite Homemade potatoes
Today home smells like home. Lebanese have a very special way to make and eat thym, called zaatar. Thym is dried and reduced into powder traditionally. This is pure thym. But the known za3tar used in pastry or sandwiches with olive oil, is a mix of this thym powder, sesame grains, sumac( a … Lire la suite Lebanese homemade thym (Zaatar).
Today I’m really inspired by this Lebanese speciality, Fraké. It’s one of the most traditional starters known all over Lebanon. It requires some mastering in working raw meat and it’s stuffing called Kamouné. Yet, once we have the ingredients ready it becomes quite easy, just add too much love and success is certain. In fact, … Lire la suite Fraké