Carpaccio of pineapple tomatoes

Having a BBQ? In need of something new? Then try out this tomato salad! 

Before we start I’ll introduce this wonderful vegetable. Pineapple tomatoes are not named because of their flavor, but because of their shape. This tomato has a beautifully ribbed exterior, which makes it irresistible not to buy. On top of that: its flavor is excellent! This tomato not only has a very fruity flavor, but also can range from one pound to more than two!

Looks delicious right?! Let’s go!


PS: This bowl is handmade by my mom. Check out her website: 


  • Mint
  • Olive oil
  • Radishes
  • Pepper & salt
  • Pineapple tomatoes
  • Raspberry vinegar
  1. First cut your tomatoes and radishes into very little slices.
  2. Secondly, place your tomato slices on a plate and top with slices of radish.
  3. Last but not least add some olive oil, raspberry vinegar and finish your plate with mint!
  4. Don’t forget to season with pepper & salt!

NB: for this plate we only used one tomato. 

Colorful, isn’t it? Enjoy! 

Mini-Flans with salmon and dill

Today I’m going to share a recipe mom already prepared several times: MINI-FLANS with salmon and dill. – HMMMM, I just LOVE this one! –

This starter is not only simple to make, but also its presentation is easily done! You can eat this dish both lukewarm or room temperature.

What do we need? Well, not much! (6 flans)

  • 2 eggs
  • 1 lemon
  • fresh dill
  • 200 ml cream
  • salt and pepper
  • little silicon cake molds
  • 1 tablespoon maizena (corn starch)
  • 1 package smoked salmon (200gr)

NOTE: the more salmon you use, the more saltier your dish. So when adding salt, remember salmon is salty too.

  1. First beat together your eggs, secondly add all the other ingredients: the corn starch, cream, dill, pepper and salt. Last but not least add a little bit of lemon juice.
  2. Secondly cut your smoked salmon into little pieces.
  3. Thirdly grease your silicon cake molds and cover the bottom with smoked salmon. Add some of the mixture made in step one. Add again some smoked salmon.
    NOTE: make sure your molds are not too full, because in the oven they will rise a little bit.
  4. Finally put your mini-flans in the oven for about 20 minutes on 180 degrees.

Cream sauce
The sauce is just cream dill, lemon juice and pepper & salt. We don’t really use amounts, we just add the ingredients depending on our personal taste.

Add some extra salmon and dill on top of the flans. To finish pour the cream sauce around the mini-flans. In the picture we added basil, which is possible too. :)

Doesn’t this look DELICIOUS?!


Eggplant ‘meat’balls

Hello everyone! I know it’s been a while since I’ve made a new blog post, but I guess everyone understands school is a priority.

Today I’m going to make it up to you guys with an appetizer!
Not just a regular one, this one is for our veggies too: EGGPLANT ‘MEAT’BALLS!


What do we need?

  • 2 eggs
  • fresh basil
  • 2 eggplants
  • 1 tablespoon flour
  • 5 tablespoons panko
  • olive oil, pepper and salt
  • Parmesan cheese (40/50gr) just the regular amount you buy in one package

EXTRA: according to the recipe 3 tablespoons pine nuts could be added too, but we left them out.

NOTE: Panko is a kind of bread crumbs used in the Japanese kitchen to make sure your food gets a crispy crust. Panko exists in different varieties and is made of fried or steamed bread made of wheat flour. It actually gives a more crispy , but lighter structure than other common bread crumbs.

Let’s do this!

  1. First cut your eggplants into little square pieces.
  2. After cutting your eggplants cover them with salt and let them rest in a colander for half an hour, so the moisture will be removed from the eggplants.
  3. Put your pieces of eggplants into a cooking pot. Let them cook for 15 minutes.
  4. Drain the eggplant and squeeze them, so all moisture is gone.
  5. Beat the 2 eggs together. Add them into a bowl with the eggplant.
  6. Add the Parmesan cheese, Panko and flour.
  7. Add salt and pepper
  8. Add fresh basil
  9. Roll your balls, make sure they’re small enough so it’s pleasant for your guests to eat your appetizer.
  10. Once rolled, roll the balls into some flour before baking. This will make them easier to bake.
  11. Bake them into a pan, each side for about 5 minutes. Make sure your pan is hot enough so they’ll bake beautifully brown. After that lower your fire so they’ll bake slowly further.

    NOTE: use a Tefal pan, otherwise your balls will be sticking on your pan.

  12. While baking you can put some pressure on your balls with a fork. Like this they’ll become a little bit more flat so it’ll be easier to put some other ingredients on top.

We tried different things: first we put just some basil, tomatoes and Parmesan cheese on top of the balls, together with some salt, pepper and olive oil. Secondly, we tried some mozzarella on the balls too. Both were very delicious!

eggpl2 eggpl3

Hopefully you’ll like this recipe!
Love, Jules.

Salmon Pastry Roll

If there’s one thing to pick I like most to cook and eat it’s appetizers! A plate full of colorful tiny dishes, in all forms and shapes. You can go all different directions with appetizers if you tell me. And that’s what I like most!

This appetizer is one my mom made recently when we had family coming over. She told me she received the recipe from some friends she met on holidays.

Don’t you ever have these moments when friends come over by surprise or at short notice and you don’t have the time to go to the supermarket for some ingredients? Well then this recipe will be a bull’s eye!

This Salmon Pastry Roll is not that much of work and super easy! You can even prepare it in advance. Just prepare your rolls, put them in the freezer and when you need them some day unexpected you just take your salmon rolls out, cut some slices and put them in the oven. You’ll have tiny little snacks in no time!

salmon rolls

Do you like salmon? Well we do!
Don’t they look delicious?

What do we need?

  • puff pastry
  • smoked salmon
  • sour cream
  • a lemon
  • pepper and salt
  1. Put your puff pastry on plastic foil (Why? See step 7)
  2. Spread your sour cream all over your puff pastry.
  3. Put salmon all over your sour cream
  4. Put another layer of sour cream on top of your salmon
  5. Add pepper and salt
  6. Squeeze out a lemon and sprinkle some juice over your dish
  7. Roll it up like a sushi roll: we use plastic foil for that! (see video)
  8. Put it in the freezer (covered with the plastic foil you used)
  9. Once your pastry is stiffed: cut it in slices. The thing is you don’t need to put them in the freezer as such, but when they are frozen they’re hard and like this you’ll get this beautiful round slices. If your pastry is warm and soft it will be difficult to cut your slices well round-shaped.
  10. Put them in your oven for 20 minutes at 200 degrees.

salmon rolls 2

Bon appétit!


Tarte Soleil de Provence

Today is not only the day i’ll introduce a new appetizer, but today is also the day you’ll meet the great mastermind and chef behind every single dish. The one and only: MY MOM!

She does not only create dishes herself, but she also knows what recipes are great to try yourself at home. On top of that she gives every dish a twist of her own.

I’m just the one sharing them with pictures! Hopefully, one day I’ll become as good as she is in the kitchen.


Today will be about Tarte Soleil de Provence. A pastry dish with zucchini, tomatoes and cheese. We found a similar recipe online on a blog called Bistro de Jenna.

What do we need?

  • Puff Pastry
  • zucchini
  • mozarella
  • feta cheese
  • ricotta cheese
  • fresh basil
  • cherry tomatoes

NOTE: We use cherry tomatoes because we like their flavor most. On top of that they’re smaller than the most other tomatoes so it’s easier in size for your appetizer.

  1. Prepare your puff pastry. Roll out your pastry and incise it in the center with a knife, star-shaped so you’ll get 8 to 9 triangles in the middle. On the outside of the circle begin with adding our ingredients.
  2. First cut your zucchini into little slices. Before adding them on your pastry make sure you’ll put them for a minute or two in hot, almost boiled water. Like this they will be less raw. You can also bake them in olive oil, but this is way more greasy and unhealthy.
  3. Add your slices of zucchini on the outside of your pastry. Continue with your slices cherry tomatoes, mozzarella, feta cheese and last but not least some ricotta.
  4. Of course this will need some seasoning: pepper, salt, dried origano and fresh basil.
  5. Spread some olive oil all over it.
  6. Now pull each triangle of the pastry outwards so you’ll get this round shape.
  7. Mix egg yolk with cold milk and brush the outline of the pastry.
  8. Put your dish in the oven at 180 degrees for about 30 minutes.

tartesoleil2 tartesoleil3

NOTE: we first tried our recipe this way. But recently, we made it a second time, with the only difference: the shape. The second time we needed about 40 minutes so it depends on the shape and thickness. Just watch your dish after 30 minutes and if you think it will need some more minutes, just let the oven do its job!



Salmon Papillote with ginger, seaweed and sesame seeds

Something we never really tried before, but really delicious: Papillote! Another great BBQ dish you can try out this summer to please your guests or family! It can be served as a starter or as a main dish. We found this one in a cookbook called ‘’Papillotes’’ written by Sandra Mahur.

What do you need?
Mirin sauce
Spring onions
Seaweed (nori)
Sesame seeds
Sweet soy sauce
Dried porcini mushrooms

NOTE: amounts don’t really matter. You add what you like. 

Papi1  papi2

It all begins with your pieces of tin foil brushed with sesame oil. Once you have finished that it’s very simple: put everything in your papillote!

First, you place a piece of salmon on the tinfoil. After, you just add the rest: some fine cut ginger, little pieces of dried porcini mushrooms, seaweed (Nori sheets), spring onions, sesame seeds and last but not least coriander! Of course: don’t forget to season with some salt and pepper.

NOTE: before using your dried mushrooms, let them soak in warm water for half an hour. Squeeze and cut them. 

To finish, add 1 coffee spoon of Mirin sauce and 1 coffee spoon of sweet soy sauce. Mirin sauce has a sweet flavor which makes it a nice contrast when used with saltier sauces like soy or tamari. It’s an essential condiment used in Japanese cuisine. This was not mentioned in the recipe, but we gave it a try!

NOTE: we just added 1 spoon of each, which is not that much, if you like more sauce/liquor you can add more. 

Wrap it up and put it on your BBQ. It just needs 15 minutes!

Bon appétit.


Quinoa Salad – Mango, Chicken and Feta

As we all know, next week we will have 2 sunny days: the 19th and the 20th of July. This could be a very nice opportunity to have a nice BBQ.

I don’t know what vegetables you guys serve if you organise a BBQ but we ALWAYS have a salad on the menu.

Today we’ll be making a quinoa salad with chicken, mango , feta and lot’s of herbs. We used one of Jamie Olivers recipes as an example. (See here) Our version will be slightly different: we didn’t use avocado, corn and tomatoes this time.

We served this salad together with what the French call Caillettes, a dish provincial. This piece of meat consists out of minced beef and liver. The liver has somehow a special taste not everyone appreciates, but I kind of liked it! Originally this dish was not mentioned together with the salad, but we decided to combine them.

We found the recipe in a book called ‘De keuken van de Provence’ written by Catherine Quévremon.

NOTE: Caillette can be eaten hot or cold, depending on your personal taste. I prefer them lukewarm. You can eat it together with other meats on a plate as tapas or you can combine it with a salad of choice, like we did. 

Looks delicious, right?!

Quinoa Leverbal2

Preparation Salad

  • a lemon
  • olive oil
  • 1 mango
  • feta cheese
  • 1 chilipepper
  • 3 spring onion
  • handful of mint
  • handful of spinach
  • handful of coriander
  • red and yellow paprika
  • 250gr quinoa (1 pack)
  • 1 chicken filet (or more if you like)
  • Herbs: pepper, salt, smoked paprika powder
  1. Prepare your quinoa as mentioned on the package.
  2. Blend your chili pepper (without the seeds) together with the coriander, spinach, spring onions and mint.
  3. Combine your quinoa together with the blended herbs: spread it on a plate.
  4. Bake your chicken with some smoked paprika powder. Don’t throw away the scraps and fat from the chicken.
  5. Bake the red and yellow paprika slices into the scraps of the chicken. Spread the paprika and chicken slices on top of the quinoa and herbs.
  6. Add olive oil, some lemon juice (half a lemon will be enough), mango, crumbled feta cheese and coriander.
  7. Last but not least: add pepper and salt.

Preparation Caillettes

  • 1 onion
  • 4 toes garlic
  • 200 gr pig liver
  • 400 gr minced beef
  • 600 gr spinach (+- 2 packs)
  • herbs: parsley, thyme, pepper and salt
  1. Prepare your spinach: wash your spinach and stew it in your pan. When finished, squeeze the moisture left out of the spinach.
  2. Mix your liver in a blender and combine it with your minced beef.
  3. Mix your spinach in a blender together with the onion, toes of garlic, parsley, thyme, pepper and salt.

NOTE: in the recipe it says to add some juniper berries and bay leaves to the mixture, but we decided not to. 

  1. Combine the mixtures from 2 and 3 together
  2. Roll little balls and put them in the oven: 160 degrees – half hour. Make sure you put some sage or bay leaves on your balls. Like this they won’t become dry. This can be bacon too. Normally the balls need to be put in a Crépinette, but since we didn’t buy that, we just rolled them by hand. A Crépinette will make sure the Caillette won’t become dry, but we solved it with herbs.


NOTE: after half an hour, cut one of the rolls/balls to see if it’s cooked enough. In the recipe it says an hour, but this is too long. Actually the time depends on the size of your balls.

 Enjoy your meal! 

Limoncello Step 2

Do you remember one of my previous posts about making your own Limoncello? If not, see: Limoncello Step 1.

I guess some of you are curious? So: let’s go!

As I said before:
Limoncello is really easy to prepare and so is step 2! This time we only need sugar and water.
– 0,5 l water
– 400 gr sugar

NOTE: these amounts will make sure that your Limoncello will be a strong one. If you like your drink more soft, light and subtile, you can add more water (f.e. 0,7 l) and change the amount of sugar in relationship to it. 

  1. Heat your water until it’s warm enough to dissolve your sugar into it. It’s not necessary to boil the water. When adding the sugar you’ll see the mass will be white. You know your sugar dissolved well when the mass is clear again.
  2. Let it cool down.
  3. Add the mass/liquid to the previous one in step 1 and let is rest for some days in the fridge.
  4. Sift your Limoncello, so your zest is gone.


Limon1 Limon2

Terrine of Zucchini with Serrano and Basil

Well, since my summer holiday has begun… I’m totally back!

Summer means: new adventures, new places to discover, but also trying new recipes. Nothing more exciting than presenting a new dish to your family or friends!

Today I’m presenting another starter: Terrine of zucchini, Serrano and basil! Very healthy, colorful and light. We found this recipe in Nr.21 Guide Cuisine 2008, a culinary french magazine.


NOTE: as you can see on my picture our terrine was not that tight at all. But It was DELICIOUS! These colors are yelling to be eaten, aren’t they? 

Before we start I need to mention this starter needs to be prepared in advance: let it rest 12 hours in your fridge.

Is your family coming for lunch this week? Are you looking for a nice starter before dinner? This terrine is ideal to prepare in advance! (ca. 10 pers.)

What do we need?

You’ll need a cake mold for this starter.

  • Basil
  • 2 Onions
  • 2 toes garlic
  • Some Olive oil
  • 2 balls Mozzarella
  • Serrano Ham (1 pack)
  • +- 150 gr Parmesan cheese
  • 6 little Zucchinis or 3 big ones
  • 1 package sun-dried tomatoes

Note: It is not mandatory to use Serrano ham, this could be Parma ham or any other dried ham you like. On top of that these amounts are just a guideline. You can use as many of these ingredients depending on your personal taste.

Note: concerning the Parmesan cheese: cheese is a very heavy ingredient. Feel free to add less. Just spread some cheese between each layer, depending on your personal taste. 


  1. First cut your zucchinis into little and long slices. Let them boil (with some salt) for about 3-4 minutes. Make sure your slices zucchini are not boiled too long, otherwise they will become weak.
  2. Let your boiled slices rest for some minutes on a towel. This makes sure your zucchini is not too wet before using it. Otherwise, your terrine will be very liquid after 12 hours of rest.
  3. Cut your garlic, onions, Parmesan cheese and balls mozzarella into little pieces. Do the same for your dried tomatoes and your Serrano.
  4. Bake your garlic and onions in olive oil for some minutes.
  5. Cover your cake mold with plastic wrap. This makes sure your terrine can be taken out easily.
  6. Now begin making layers of all cut ingredients. It’s important as you begin with your slices of zucchini, they will hold (if they didn’t brake when boiling) all ingredients somehow together. After your zucchini, put following vegetables in this order: Serrano, basil, parmesan cheese, mozzarella, onions with garlic and last but not least some dried tomatoes. Do this all over again for a couple of times. Make sure you begin AND end with zucchini!

NOTE: already put some pepper and salt on your Mozzarella! 

                         Z2 Z3

NOTE: if your zucchini has already a lot of seeds, then it will rip apart more easily when boiling. It’s recommended you use young zucchinis, but not mandatory. It’s better to buy one zucchini extra, because sometimes you don’t use all parts of it, because of the seeds.
Nobody wants a terrine full of seeds, do we? As you can see on my picture our Zucchini was not that much of a nice texture anymore, but this doesn’t matter. Flavors are all we need!

7. Cover it with plastic wrap on top and let is rest in your fridge for 12 hours. Make sure you put some weight on it, so it becomes one whole tight terrine.

When presenting your terrine you can put some extra basil and Serrano on top of your dish! Don’t forget some pepper, salt and olive oil when presenting it!


Cod Fillet with parsley-parmesan crumble

Remember one of my previous posts about cod fillet? Well, today I’m going to post another, but slightly different, dish with as a main ingredient: COD FILLET


Just like the one before (see here), this dish is really easy to prepare and perfect when having a bunch of friends at your house. You can fill your oven plate with lots of fillets.

Shall we give it a try?
– cod fish
– parsley
– olive oil
– mushrooms
– spring onions
– some tomatoes
– parmesan cheese
– breadcrumbs : preferable panco

  1. Cut your cod fillet into little pieces and put them on your oven plate
  2. Mix your parsley and put it together with your panco and Parmesan cheese into a bowl: make sure the amounts of these 3 ingredients are the same. If you add too much panco, your crumble will be too dry.

 NOTE: Panco? This is a sort of breadcrumb. We use panco, because the pieces are more rough in texture, while its flavor is way more precise and fine. (see picture)


  1. Add olive oil to your crumble. Not too much! Just enough to make sure your crumble of your 3 ingredients is sticky enough to crab as a whole.
  2. Put your crumble on your pieces of Cod Fillet
  3. Add a little piece of butter (spreadable butter): this will melt into your crumble, which means it will grill better in the oven. You’ll get this beautiful brown crunchy crumble.
  4. Put some tomatoes and spring onions on your Cod Fillet
  5. 15 minutes at 180 degrees in the oven + additional 5 minutes under the grill. Every oven is different, so make sure while grilling that you keep an eye on your fish, so it won’t burn.


NOTE: I did not use salt in this dish, because your cheese is already salty. Pepper is not necessary but preferable.

 This oven dish is perfect to combine with some mushrooms and mashed potatoes with endives. Cut them into littles pieces and put them together with your fish in the oven. For the sauce check out my previous post: HERE. The same goes for the mashed potatoes.