Category Archives: EASY RECIPES

Des recettes faciles et équilibrées, réalisées en moins de 30 minutes, avec des ingrédients de saison.
Easy and healthy recipes, made in less than 30 minutes, with fresh seasonal produce.

Strawberry Summer Cake


For a good start of the week, I wanted to share a very fruity very summer-y cake, for you to try right now, even if we are still longing for spring to finally settle.

Let me explain. This cake only makes sense because of its massive amount of strawberries, the batter fonctions here as a fruit holder, just here to let the strawberries shine. Right now, strawberries are already available but it is not by all means high season and they are not as delicious as the August ones, full of sunshine, the ones you eat just as they are, without cream or sugar. Howewer, May strawberries are just perfect for this cake, you bake them and their flavors concentrate, they become August strawberries with this quick magic trick.

Moreover, this cake is really easy to prepare, so easy that I have put it in the “Easy Recipes” category of this site, another trick to encourage you to try it.

Let’s go :)






Strawberry Summer Cake

Adapted from Smitten Kitchen


85g (6 tbsp) of butter (room temperature)
190g (1 1/2 cup) of flour
1/2 paquet of baking powder (1 1/2 tsp)
1 pinch of salt
150g ( 1 1/2 cup) of sugar
120 ml (1/2 cup) of milk
1 egg
1 tsp of vanilla extract
350g (12 oz) of strawberries, hulled and halved


1. Preheat your oven at 180°C (350 °F) and grease a 9-inch deep-dish pie pan.
2. Mix the flour, baking powder and salt in a small bowl. In a larger bowl, beat butter and sugar until fluffy. Add the egg, milk and vanilla. Stir well.
3. Incorporate the dry ingredients and pour into the pie dish.
4. Place the strawberries, cut side down, in a single layer. Sprinkle 1 tbsp of sugar.
5. Bake for 10 minutes at 180 °C (350°F) then for 50 minutes at 160°C (325°F). A knife must come out of the cake clean.


Lentil Salad with Grilled Tofu, Cucumbers, Black Sesame


In Bordeaux, we’ve had a lot of rain lately and a typical march weather : showers, strong winds and sunny spells. I’m really looking forward to putting Winter behind me and welcoming Spring. Furthermore, I’ve just returned from a quick trip to Morocco (more on that later!), and over there, Spring is in full swing, even in Casablanca where the climate is temperate, and beautiful vegetables are already here.
So today, I wanted to share a cold salad that begs for Spring to come, perfect for a quick lunch at home or at your desk. In a few weeks, hoepfully, we will add peas and broad beans.





Tips Some tips :
- Where can you find black sesame seeds ? In asian grocery stores or natural food stores !
- How to toast sesame seed ? In a non-adhesive pan, grill the seeds without adding oil. Stir from time to time. It’s ready when the seeds begin to pop and they smell like your morning toasts.

Lentil Salad with Grilled Tofu, Cucumbers, Black Sesame
Serves 2


200g or 7 oz of lentils, cooked and rinsed
1/2 cucumber, cut in half moons
1/2 bundle of radishes, cut in quarters
100g or 3.5 oz of firm tofu with herbs, diced
1 shallot, cut
3 spring of mint or cilantro, cut in strings
2 tbsp of sesame oil
1 tbsp of rice vinegar
1 tsp of honey
1 tbsp of black sesame seeds, toasted


1. In a pan, grill the tofu with 1 tbsp of olive oil or coconut oil.
2. IN a large bowl, prepare the dressing : mix the oil, vinegar, honey, and sesame seeds. Add the herbs and shallots.
3. Add the lentils, radishes, cucumber. Mix well and stir in the tofu.
4. Serve !


A quick lunch : Egg salad tartine with hummus & dill – Red Cabbage slaw


Today I wanted to share a very easy recipe, perfect for a quick lunch : an egg salad tartine. Egg salad is a very common dish in the US and in the UK I believe but I have never encountered it in France. So I was very curious to try out this classic.

It is basically hard boiled eggs,mashed, with mayonnaise to achieve a smooth consistency. For this recipe, I have found my inspiration in this post by Heidi Swanson, from 101 cookbooks, where she offers an alternative way to cook your hard-boiled eggs (from what I know at least, which is boil them in water for 10 minutes) that leaves the center tender and where you can swap mayonnaise for greek yogurt. If you know me a little, you will guess that I was sold.

Once the base is made, you can adapt the recipe to what you have on your fridge and what’s fresh. I added paprika for a deviled eggs twist, and dill for the freshness. I used a toasted bread with grains for the tartine and spread some hummus because well it’s delicious.

And to go with, a red cabbage slaw with sweet and sour notes. Prepare the slaw one hour in advance, if possible, it will allow the flavors to soak and the cabbage will get more tender.



Egg salad tartine with hummus and dill
Makes 4 tartines

4 eggs
1 tbsp of greek yoghurt
1 tbsp of paprika
Juice of 1/2 lemon
Salt & pepper

To serve
Toasted bread

1. Place your eggs in a a large saucepan and cover with cold water by 1/2 inch. Bring to a gentle boil, then turn off the heat, cover and let it sit for 7 minutes. Put your eggs in ice cold water to stop the cooking;
2. Peel off the shell and place the eggs in a bowl. Add the greek yogurt, lemon juice and smash with a fork. The egg salad must have some texture, so don’t overdo it.
3. Add the chopped dill, pepper, salt. Serve with toasted bread & hummus.

Red cabbage slaw
Serves 4

1/2 head of a small red cabbage
2 shallots
Juice of 1/2 tangerine
Juice of 1/2 lemon
2 tbsp of olive oil
Salt & pepper

1. Finely chop the shallots and cabbage.
2. Prepare the dressing : mix the lemon and tangerine juice, add the olive oil, salt & pepper.
3. Mix the cabbage, shallots and the dressing. Let it sit for 1 hours before serving.


Winter Minestrone with lentils, carrots, zucchinis, parmesan & pesto


This month of december is always going so fast, you blink an eye and it’s already Christmas. Meanwhile, before the festivities, I think it is important to treat ourselves with something warm, healthy and comforting. This soup is exactly that, perfect for those long rainy nights, to eat in front of your favorite TV show.
It’s a variation on the classic minestrone, with lentils to give the soup consistency and lots of vegetables ! But the toppings are what makes this soup stand out : a spoonful of pesto and grated parmesan to finish up the dish.

As usual, you can tweak the recipe to you taste, change the vegetables and adapt it to the content of your fridge. And it is ready in less than 30 minutes :)





Tips Quelques conseils pratiques :
- Other vegetables to swap ?Try leeks, parsnips, turnips …
- A quick homemade pesto ? In a blender, mix 2 cups of fresh basil, 1/3 cup of pine nuts, a garlic clove and 1/2 cup of grated parmesan. Slowly add 1/2 cup of olive oil and mix until well blended.

Winter Minestrone with lentils, carrots, zucchinis, parmesan & pesto
Serves 2 large bowl or 4 small ones

2 tbsp of olive oil
2 slices of bacon, chopped in small pieces
1 onion, sliced
2 garlic cloves, minced
2 carrots, chopped
1 zucchini, chopped
3,5 oz of cremini mushroms (approx 5 medium ones), sliced
1 potato, chopped
2 cups of vegetable broth
7 oz of cooked lentils
14 oz of chopped tomatoes, from a good-quality can
1/2 cup of white wine

Grated Parmesan
Basil Pesto

1. In a large pot, heat the olive oil and brown the onion and bacon. Add the garlic, carrots, zucchini and potato. Add the white wine and cook for 5 minutes.
2. Add the tomatoes and the vegetable broth. Let it simmer for 20 minutes.
3. Add the lentils and mushroom and cook for 5 more minutes. Salt & pepper to taste.
4. Serve with a spoonful of pesto & grated parmesan in each bowl.