Author Archives: Charlotte

Lisboa : a plum torte


It’a about time that I share the second part of our Portuguese trip : Lisbon. It’s a very popular destination right now (at least in France) and I easily understand why as the city is very charming !

We booked an airbnb in the Alfama neighbourhood, the historic district of Lisbon with winding paved streets, Becos, that climb up to the top of the hill to the Castelo San Jorge. Our little studio, on the first floor, had a view on one side on a narrow street with an adorable grandma who was sewing all day outside while listening to Fado; and on the other side opened up towards the Tage. So quaint and picturesque. We couldn’t have dreamt of a better spot to unwind after a long day exploring the city.

Lisbon is one of those cities that charms you right away : the beautiful facades covered with azulejos, the laundry drying while hanging at the windows, narrow paved streets going straight up, bars and restaurants hidden in small pathways that overflow in the streets, the miradouros that offer a spectacular view on the city after a hike in dark streets, the bougainvillea taking over the buildings, the tramway weaving through the old streets at top speed.

The light there is golden, filled with summer heat and barely touching the colorful buildings . Often, we look for the shades, to hide; and for an escape to the maze of streets. Cafes with a daily menu written on a wrinkled paper napkin are always a good idea. We eat fresh grilled fish for the price of glass of wine in Paris. In the evening, we take shelter in rooftops to contemplate the declining light on the city.

Also, we stop at old-fashioned shops, a little dark, with wooden counters, that sell wonders from a different era. We wander through the streets, along the Tage, in quiet garden, everywhere in the city. The view on the river is always a refreshing one, to breathe a little and take a break from the buildings that stand on the hill’s side.

In this wonderful city, we eat simple things, a little rustic but always fresh and delicious. To illustrate this trip with a recipe, I wanted to share this mythic Plum Torte that is a perfect outlet for ripe and juicy fruits. The best option is to choose small, purple plum, very juicy !














Plum Torte
Recipe by Marian Burros for The NYT


125g (1 cup) of flour
1 tbsp of baking powder
1 pinch of salt
150g (3/4 cup) of sugar + 1 tbsp
120g of butter
2 eggs
1 tbsp of lemon juice
12 purple prunes, cut in half

1. Preheat your oven at 180°. Mix the flour, salt and baking powder. In a large bowl, beat the butter with the sugar until light and fluffy. Add the eggs, one at the time.
2. Then, mix in the flour mix. Pour into a 9 inch springform pan.
3. Place the halved prunes, face down. Sprinkle with sugar and lemon juice.
4. Bake for 45-50 minutes.


Late Summer Bell Pepper Gazpacho with Mint


Today, a late summer gazpacho, inspired by Mexican flavors, ideal for those last hot summer days of August. Those days are harder to endure when you’re already back to work, with the burning cobblestones and offices without air conditioning. In Biscarrosse, near the beach, this end-of summer feel was definitely in the air with the last batch of vacationers leaving on Saturday, with a heavy heart and a truck full. Keys are given back to the owners, the kids are seated in the back of the car and it’s the big departure ! Weekends in September are still full with tourists but the atmosphere is totally different, more like Indian summer.

Back to school days are just ahead of us with this slight nostalgia for long lazy days and this hint of sadness when you already think of your next holiday. I’ve always felt a little depressed knowing that I will have to wait 9 more month until the beginning of summer and its sunny perspective. But soon, I will be taken way by the whirlwind of back to school days and the newness there is to it. In a few days, kids will be passing by my windows for their first day, with their new outfit and worried look before crossing the school gates. All in all, the routine will soon get its way and summer days won’t feel as painful as they feel now.

To make it last a little longer and ease the pain of it, make this gaspacho this week, preferably the day before so you can enjoy it directly when you come home from work. If you’re lucky enough to be on holidays, you’re also allowed to make it to enjoy for a long evening by the pool or in the garden :)




Bell Pepper Gazpacho with Mint

Serves 4


1 yellow onion, minced
4 red bell peppers, seeded and diced
3 tbsp of olive oil
1 tsp of sugar
1 garlic clove, minced
Zest of 1/2 lemon
1 tsp of Espelette pepper or other mild pepper powder
500ml of vegetable stock
Mint leaves
Salt and pepper


1. In a saucepan, sauteed the onion with 1 tbsp of olive oil. Add the garlic and 2/3 of the bell peppers. Cook for 5 minutes then add the pepper powder, sugar, salt and pepper to taste.
2. Add the vegetable stock and bring to boil. Then reduce the heat and let simmer for 15 minutes. Mix the soup until smooth and let it cool first on the counter then in the fridge.
3. When the soup is cold, add the lemon zest and the rest of the bell peppers. Drizzle with the rest of the olive oil and serve !


A picnic in the garden : carrot salad with bulgur, cranberries and cilantro


Enjoying the summer going by, already at its height, already fading, but just ignore that and gorge yourself on sunny days until the dreaded Autumn arrives. In order to change things up, go eat lunch outside, in the nature : in a cute corner of my garden, on the empty beach after a good walk, at the quiet lake, or in the deserted park. Anywhere will do the trick as long as you can create your own haven to daydream in the shade.
Just remember to bring a nice throw or a cotton rug to take a nap after lunch. If you stay at home, take this opportunity to take your bucolic tableware. If you don’t, don’t bother, what matters is in the plate.
Speaking of which, I recommend this fresh and easily transportable carrot and bulgur salad. Don’t hesitate to double or triple the recipe for the following days :)

Profiter de l’été qui avance, déjà à son pic, déjà déclinant, mais on préfère ne pas y songer et se gorger de soleil avant la rentrée tant redoutée. Pour bousculer un peu les habitudes, on part déjeuner dehors, dans la nature : un joli coin de son jardin, la plage vide après une bonne marche, le lac paisible, ou le parc municipal déserté. Se créer son petit havre personnel, pour buller à l’ombre des arbres.
Penser à emporter une jolie fouta ou un tapis en coton (comme ici) pour pouvoir faire la sieste après déjeuner. Si l’on reste chez soi, sortir de la vaisselle champêtre, sinon, ne pas s’en préoccuper, l’essentiel est dans l’assiette.
Justement, dans l’assiette, je vous propose une salade très fraiche et facilement transportable. Ne pas hésiter à en faire de grandes quantités, pour les jours suivants :)









Carrot Salad with bulgur, cranberries and cilantro
Serves 2


2 carrots
120g (4.2 oz) of bulgur (uncooked)
1 red onion, minced
2 tbsp of olive oil
Juice of 1 lime
1 tsp of cumin
A 3 cm (1 inch) piece of ginger, grated
1 handful of dried cranberries
1/2 bunch of cilantro

1. With vegetable peeler, cut the carrots in ribbons. Cook the bulgur in a large pot filled with boiling water.
2. Prepare the dressing : mix the lime juice, oil, cumin, ginger, cumin and onion. Add salt and pepper to taste.
3. Add the carrot ribbons, bulgur, cranberries, and cilantro. Mix well and serve.