This week has been rather busy in sequences "kitchen" and yummy dishes shared between friends. These are the best moments of my week: good food, candles, beautiful lights, good music, good stories and good friends ... what could be better?
I think the good times depend on a few things, and the kitchen is one of those things that make the good times. With good food you are sure that the mood is guaranteed, that sharing is ensured and that feels good. And this is what I like, what I like in the kitchen, as many people.


I made ​​an apple pie, the best in the world because it's my mom recipe (yes, I know my judgment is not very objective :)
As I had too much pastry, I took the opportunity to make these little cookies with cookie cutters shaped Hippo! I find them truly original and it changes the stars and hearts that we see everywhere... Like cookies were only made ​​with pastry, we ate it with plum jam (home made ​​with plums from the garden, nothing better !) And confit lemon (I will bring you the very recipe shortly). It was very good with tea !         


For a light meal with a salad and fruit, I cooked these biscuits appetizer with olives, very quick and easy to do ! If I remember correctly, I think it's a Mediterranean recipe, perhaps Greek. 


Bricks with spinach and feta

With the bad weather that winter imposes on us, we cook a lot of soups and vegetables to warm up and it's quite normal. For a change, I decided to make a recipe with vegetables: no soup but ... bricks!
You can do it with what you want, it's always very apreciated thanks to its crispness and benefit to the person who cooks : it's extremely simple and quick to make. Today I decided to make it with spinach and feta. The recipe is from the book Apéro published by Marabout (the editor I prefer !).
If you can, try to take fresh spinach, it will be tastier and the taste of feta will not take over. You can also vary the size of your triangles if you prefer to serve for the appetizer !

Cook & enjoy !

 For 8 units

  • 1 kg of spinach (fresh, otherwise take a little less)
  • 60 ml olive oïl
  • 1 onion, chopped
  • 10 green onions chopped
  • 20 g chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 large pinch of ground nutmeg
  • 35 g grated parmesan
  • 150g crumbled feta
  • 90 g ricotta
  • 4 eggs, lightly beaten
  • 40 g melted butter
  • 1 tablespoon olive oil extra
  • 12 sheets of bricks


1. Cut the stems of spinach. Wash the leaves, chop roughly and put them in a large pan by covering them with a little water . Cover and simmer over low heat 5 minutes until the leaves are wilted . Drain them , then let them cool. Wring it well to remove excess water.

2. Heat oil in a pan and fry the onion over low heat 10 minutes. Add the onions and cook 3 minutes. Remove from heat . Stir in the spinach, parsley , dill, nutmeg , parmesan , feta , ricotta and eggs. Season well .

3. Preheat oven to 180 degrees. Mix the butter and extra oil . Cover the filo pastry with a damp cloth and brush each with the mix of butter and oil , then stack them and cut them in half lengthwise .

4. Place 4 tablespoons of filling on the corner of each half sheet . Fold dough over the filling to form a triangle . Fold the triangle as many times as possible. Brush with remaining butter mixture and oil and place in oven for 20 minutes until it becomes golden brown.

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Bad weather, good cake

Today, the weather wasn't very good so I've decided to make a bit of cook. As I LOVE cakes (my sore point) I've cooked some little moist cake with nuts and coffee. I found the recipe in one of my favourite cookbook and it brightened up my day thank to the sweet flavours of cofee, sugar, nuts ...
Well, here are some photos of the result. It's very easy to do, even if you haven't the time to cook, if you want to welcome some friends and offer them tiny and tasty cakes during the tea time it's the perfect recipe for you !

Fresh nuts are better because cake is supposed to be relatively "crusty" !

Normally, cakes should be more dark, I haven't put enough coffee in my preparation. I give you the recipe to make better !

See you soon !

 R E C I P E 
                    For 24 persons

                    You need :
                    75g of nuts
                    155g of sugar cane
                    125g of softened butter
                    2 eggs slightly beaten
                    125g of flour
                    80g of "crème fraiche" (a thick soured cream)
                    1 soup spoon of coffee extract

Preheat oven to 160 degrees and lightly grease two 12-hole plates. Mix nuts and 45g of sugar in a food processor. Blend until nuts are coarsely chopped, then pour the mixture into a bowl.

Beat the butter with the remaining sugar in a food processor until the mixture whitens and becomes creamy. While continuing to mix, gradually add the eggs and mix until smooth. Add the flour and mix. Stir in the cream and the coffee extract and mix until the mixture is completely homogeneous.

Place half a teaspoon of nut mixture into the bottom of each mold, then add 1 teaspoon of cake batter. Add some mixed nuts, and a bit of cake batter, and finally the rest of the nut mixture. Bake for 20 minutes. Let cool 5 minutes in pan, then unmold the cakes on a wire rack and let cool completely.