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.





Hey guys, Jules here! I know… It’s been a while and I’m so sorry for that!

Today a short, but nonetheless a post triggering our summer vibes!

We all know this yellow alcoholic drink called Limoncello! Limoncello is a typical Italian liquor, which is made from lemons.Lemons are truly “earth friendly”; every part of the lemon is used in our culinary, health, and beauty creations.

But… Did you already know Limoncello is easy to make yourself at home? This post is about the first step in our process making Limoncello. After this step you’ll need to wait for about 4 weeks before you can do the second step.

Our Limoncello is a strong one, but the flavor of the lemons is way softer comparing our Limoncello with any other from the supermarket.

Let’ s get started, shall we?!

What do we need?

  1. 4 BIOLOGIC lemons! It’s important you use biologic ones, because when buying lemons you’re not 100% sure they’re not sprayed with pesticides. Since we use the skin of our lemons this could influence our Limoncello in a negative way. On top of that it’s just not healthy.
  2. 0,5 l pure alcohol (95% < ).


Actually the only thing you need to do in this stage of making Limoncello is to zest your lemons. Normally zest means scraping little slices, but we took bigger pieces of the peel. It doesn’t matter how you zest your lemons, only make sure you don’t have slices containing the white pith below the zest, because this will make your Limoncello taste bitter.
If you don’t know what I mean by white pith: See here.

In my picture the lemons have already been zested. Notice how they’re still yellow. I removed the outer skin without touching the pith anywhere. 


Combine your zest into a jar together with your alcohol and let is rest for 4 weeks in your fridge so the flavor of your lemon peel becomes one with the alcohol.


It’s handy to put a label on your jar mentioning the date of making your first step!

See you in 4 weeks!


Cod fillet, mashed potatos based on chicory and a fish sauce

Friday: fishday!

Today I’m going to talk about CODFISH, one of my favorite fish. It’s generally known codfish is highly appreciated in our culinary world.

I mostly prefer cod fillet, not only because of its loose and soft structure, but also because of its lack of fish bones. I don’t really like it when I constantly feel those in my mouth. It does not improve my appetite!

Recently my mom made cod fillet and trout with mashed potatoes based on chicory and a fish sauce. This dish is perfect to serve when dining with your whole family in the weekend. It’s easy and delicious!

Note: trouts do have these little fish bones in their structure, so if you don’t like that, just keep it basic with cod fillet.

DSC_8304 DSC_8269

The fish

  1. Fill your oven plate with codfish and trouts
  2. Put some tomatoes, onions and lemons on the fish: you can also fill your trouts themselves with lemons, onions and some thyme so you’ll get this full flavor all into the fish. Of course don’t forget to add pepper and salt (in and on your fish).


NOTE: cut your cod fillet into little pieces, because trouts don’t need as much time in the oven as codfish does. You can also put some bacon on your codfish, this will make sure your codfish stays juicy.

  1. Sprinkle olive oil all over the fish and some thyme
  2. Last but not least put some butter on each fish
  3. The fish will need about 20 minutes / 30 minutes at 160 degrees: if you want to check if your fish is cooked enough: try to pull out the fin. If this goes easily your fish is ready!

NOTE: first cook your potatos. When they’re halfway, put your fish in the oven. Like this everything will be ready in time all at once.



Before we get started, I need to mention it is really important you DON’T use a Tefal pan. The best way to bake your chicory is an inox pan. This will make sure your chicory will bake very hard and will get this good brown baked color. On top of that, make sure your pan is HOT!

NOTE: don’t wash your chicory. Otherwise, there will be too much moisture.

  1. Cut your chicory into little pieces
  2. Use a big pan, because a big amount raw will be a little one once baked
  3. Make sure your pan is hot and your butter is already getting brown before adding the chicory: we really need this PPSSHHT sound when adding the chicory!
  4. Let it bake on a high fire for a while, it’s okay to get this brown color, but watch it: don’t let it burn!
  5. Pour sometimes into it. Once you have the feeling your chicory is baked brown enough, put it on a low fire and make sure it cooks further. Like this the chicory will somehow “caramelize” itself.
  6. Once your chicory gets sticky, add a small amount of water into it: this will be the second PPSSHHT sound! 😉 After some more cooking, your water will be cooked away and your chicory will be ready enough to serve.
  7. Add some pepper and salt to it, but not too much, because I think chicory doesn’t need much herbs, but this is personal.

NOTE: lots of chefs add some sugar to their chicory to give them a sweet flavor, but I don’t think a vegetable needs to be sweet. We never add sugar to it.


The mashed potatos

Not everyone’s mashed potatos are as good as they need to be. Good mashed potatos are soft, creamy and tasty! Sometimes the soft and creamy part is difficult for some people. So, I’ll share it anyway.

It is VERY important you add butter and eggs to your potatos. Only like this you’ll get this creamy structure. Depending on the amount of potatos you’ll add more/less. I added 2 eggs, some milk and butter to it. Next to that I used nutmeg, pepper and salt. I finished the mashed potatos with parsley. I always like the green touch in my food. It’s a little extra-thingy to the dish.

Last but not least: add your chicory to it!


The fish sauce

  • 200 ml water + fish bouillon cube
  • 200 ml white wine
  • 200 ml cream
  1. First add 200ml water to a pan. Heat it and add one cube fish bouillon.
  2. Add 200 ml white wine and 200 ml cream to it. Let this boil for a minute.
  3. Once boiled shut down the fire.
  4. Add pepper
  5. Thicken your sauce with Maizena
  6. Add some mustard (1 spoon) to idd: this gives your sauce a spicy boost!
  7. Let it cook again (not too long)
  8. Add parsley and shrimps

NOTE: add your shrimps and parsley only the very last minute before serving your dinner. Otherwise the ingredients will already weaken.


Happy Fishfriday!

Citytrip Milan

Hey Guys! As some of you know I went to Milan for my birthday! If I need to make a summary about this trip it would be sunny, shoppy and tasty!

In this blogpost I’ll recommend some places we went to. Without good food, a holiday isn’t complete, so lets get started!

Everyone loves a good smoothie right?
Well, in case you’d love to sit down for a minute after a walk or you just want to have a cosy evening: BAR MALPIGHI!

It’s mostly a local bar, since it’s not in the tourist area. You can enjoy cocktails, smoothies, beers, … Anything you like! And like in any Italian bar you’ll get some potato chips and olives with it.

On top of that the bartender was really friendly and quite funny. We didn’t really know what to drink so we asked to surprise us. She made my sister a really good smoothie consisting of carrots and pineapple. I think this is a typical Italian one, because we saw this smoothie almost everywhere.

My mom took a glass of wine and I decided to go for a Gin Tonic. I think her definition of Gin Tonic is somehow different *laughs*: lots of gin, no tonic. It was really heavy!

Address: Via Malpighi 9, 20129 Milano, Italy

Hungry and in the mood for a good bite? LUNCHTIME!

If you’d like to enjoy a salad, a sandwich, a panini, a soup, … Panini Durini is a good place to go! You can find them all over Milan.

My mom took a salad, while my sister and I enjoyed a sandwich. Together with our lunch we had this heavenly great smoothie again like we had in Bar Malpighi. This time it had 2 more ingredients: apple and ginger. This one was even better!

So if you want to enjoy a smoothie at home: Apple, Carrots, Pineapple and Ginger are the holy ingredients!

I had a sandwich consisting out of chicken, smoked cheese, salad, tomato and mayonnaise. My sister had one with Roast Beef, Cheese & Rucola. Here are some pictures to demonstrate how delicious it was! 😀

Mi1 Mi4

Delicious ravioli della casa, cosy-non touristic place and cheap?! YES PLEASE!

If there’s one place I’d recommend for the full 100% to everyone it would certainly be: EPPOL!

This place is REALLY trending, so If you’d love to have dinner or lunch over there: make a reservation or go early enough so you’ll be able to have a spot.

All three of us each enjoyed a pasta. My sister and I even had a dessert and our mom enjoyed 2 glasses of wine. On top of that we got some appetizers of the house and that only for 55 euros! I know right, What are you waiting for?! Here’s a picture of my sisters pasta with truffle.


Address: Via Marcello Malpighi, 7, 20129 Milano, Italy

Good Filet Pur, octopus or a palet antipasta?

ROVELLO 18! This is a cosy restaurant where we enjoyed one hell of a filet pur. It was cut into little slices dressed with Parmesan, olive oil, pepper & salt together with some baked potatos. Nothing more, nothing less. Italians don’t use sauces with their meat, so know that. You can order some side dishes with it like spinach, broccoli or cauliflower. Very basic, but tasty and that’s all we need!

Mi9 M7

When we entered this place, we immediately saw a wide range of wine bottles. My mom recognized a wine we had before at home, so our appetite to have dinner was 100%!

Last but not least the dessert my sister enjoyed was really delicious too. It was some sort of chocolate cake.

The owner is a very friendly old man. He’s adorable. On top of that he has a dog sitting on a chair under a table. She even had a bow in her hair! Really cute! This means this place is filled with warm people, because not everyone allows a dog in a restaurant.

I need to mention this address was also recommended by Michelin, so this address is a little more expensive.

Address: Via Tivoli, 2, 20121 Milano, Italy

Another cosy restaurant, with live music in the evening?! PERFECT!

RONCHI 78! This restaurant had really nice bartenders dancing and singing along with the music. No worries: this music was not too loud and even GOOD! The good old music days with Dire Straits, Phil Collins, Michael Jackson, …

The anti pasta plate we had was really good. They even served some sort of Américain Préparé (minced beef) with it, which was really tasty on a piece of bread with pepper and salt.

I need to mention this restaurant is specialized in MEAT, at least this is what we read in a book. Next to that I heard that their Risotto is an eye-catcher.

The filet pur we had was really good and served with mushroom sauce and baked potatos together with thyme. Also here you could enjoy side dishes.

Starting from 22h there’s live music to enjoy while you’re there. Ideal to set the mood! Unfortunately I did not have the opportunity to make pictures.

Address: Via S. Maurilio, 7, 20123 Milano, Italy

I think I spend my holidays very well, don’t you? 😉 Good food, sunny weather and a lovely city. Hope you enjoyed my post! See you soon.