Category Archives: breakfast

eggs and breakfast

Sometimes, simplicity is all that the body and mind are asking for. When it’s cold and I have to get away from a warm and comfy bed, my taste buds are asking for something warm and comfy!

Like everybody else, I don’t have hours ahead of me in the morning.

 I love a simple egg with some melted cheddar cheese, espelette hot red pepper, sprouts and fresh basil.

It’s quick and nourishing. It’s filling and the colours are helping to start the day!

So it’s not always necessary to spen hours in the kitchen in order to eat well and you don’t need a cupboard or a fridge full of fancy stuffs.

Sometimes I skip the cheese and the green but the only thing I can’t do without is the espelette red hot pepper.

It comes from some part of France (pays Basque in the South East near Spain) and for me it’s like a magic powder that brings some depth to a simple meal.

Try it next time you taste like the sauce is missing something. Often, it’s either a few drops of lemon juice or a pinch of red hot pepper. It’s a light red pepper, not too hot but subtle in flavor. But if you like it spicy, don’t hesitate to use another one!

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a good brioche


 I don’t know why but I’ve been a bit obsessed with brioche. I always wanted to try and I never did until yesterday… I received a French book called “un croissant à Paris” written by Keda Black and edited by Marabout. What I like about this book is that the pictures are great but the result look like something I can make at home and not like the too beautiful result of a well trained and well equipped professional! 


Brioche does smell great to cook and once made. It’s not hard to make (a bit like bread but with more ingredients).

So here is Keda Black’s recipe (although I didn’t use as much salt as her – 1 tbsp seems too much to me).

 500g flour (I use semi-whole wheat)

1 tsp of salt 

2 tbsp sugar

5 eggs

25 ml luke warm milk

15g fresh yeast 

250g butter

Cut the butter in small pieces.

Mix the yeast in the luke warm milk.

Mix the flour with the salt and the sugar. In the middle of the flour, add the milk and the egg.

Start kneading and add the butter little by little.

Knead for 8 minutes if by hand or 3 minutes if using a stand-mixer.

Leave to rest for 2 hours covered in plastic wrap.

Spread butter on a brioche mould (or any other mould), pour the dough in, brush the top with some beaten egg, and leave to rest for 2 more hours.


Heat the oven at 190°C and brush some more beaten egg on top of the brioche then cook for about 45 to 50 minutes. To be sure the brioche is cook, prick a knife inside: if the blade is greasy but neat, it’s cooked. If the dough sticks to the blade, it’s not!

Leave to cool on a cooling rack and eat with

-just some great farm butter

-a zesty jam like raspberry or blackcurrant

-some goose rillettes

-a few mashed sardines with chervil

>The result ? the recipe is easy to follow and the brioche was really convincing!


 Here’s the book, in case you understand French:

gluten free scones

Gluten free scones are a little bit more crunchy than the ones containing gluten but there are as addictives!

If you’re NOT lactose intolerant, you can serve these with sour cream, very good organic butter. You can taste these with any fruit marmelade even though a fresh strawberry salad is a classic!

I thought about a mapple syrup cream that should work perfectly with these scones but I haven’t tried it yet!

With a pastry blender, mix:

225g buckwheat flour

2 tbsp baking powder

25g muscovado sugar

40g butter

125 ml buttermilk

1 pinch of salt

The mix should be sandy, not too smooth. Roll the dough at 1,5 cm high and cut round scones in it. Dress on an oven dish covered with cooking paper.

Cook for 20 minutes at 190°C.

Eat while still warm with homemade jam, raw organic butter, … 

No lactose version:

Replace the buttermilk with a mix of vegan milk (soy or rice is perfect) with 2 tbsp of lemon juice to get 125 ml of liquid.

You can add more lemon if you like it zesty!

The butter can be replaced, as usual, with vegan butter or coconut oil.