From me to you, Gaïa – Cake de voyage au yogi tea

[Yogi tea journey cake] It was the end of autumn and my days were spent on a farm, milking goats and making cheese. I met her. She had a name from the earth and an Australian accent. And really, she could never stop talking. Never. She would tell me tales, of the back-home kind. And how the brook by her house was nice to swim ...

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Flavour combination #1 – Strawberries and coriander

This morning, I went around the garden. And ate a strawberry. Then I saw the coriander in full bloom and had a leaf. And bang! Strawberries and coriander is such a darling flavour combination. And the beginning of a new series on comme un lait fraise where it’s all going to be about the flavour combos that feel like fireworks to me; not unlike notes ...

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You’re my favourite flavour – Summer 2012 edition

One. Coconut water. Feel the heat. A heat like you’ve never felt it before. Or at least you’ve forgotten. Yes, at times, it is pointless to try and remember things that can only be felt. His lips on yours and his hands on you. But I digress… Ride your bike to the closest shop. A corner shop is more than fine. Buy more coconut water ...

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Dans le jardin

[In the garden #1] We picked radishes. A big fat handful of them. We cleaned them under running water and kept the leaves for a soup. We ate two strawberries straight from the plant. They still had a little dirt on them and tasted sweet like summer is. We coated courgette flowers in a light batter made with sparkling water – of the tempura kind ...

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Un dîner d’été – Tarte à l’abricot et à la pistache

[A midsummer dinner – Apricot and pistachio tart] I had a pâton of pâte sucrée in the fridge. And a little bag of roasted pistachios a friend brought back from Lebanon. And of course, too many apricots sitting on the counter. An hour later, all this turned into a tart. The kind of tarts that are simple and rustic. And yet, ever so delicious. We ...

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How to become a pastry chef? – The checklist

Being a pastry chef is most possibly the best decision I’ve ever taken. Everyday, I have no words to describe the bliss I feel when I’m busy making things. Yes, making. With my hands dirty, and more often than never, with my apron too. So yes, many say you can judge how good a pastry chef is by the look of his/her apron. In the ...

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Les abricots

Yesterday, we found a basket on our fence. The third this week. It’s made of osier and hung by a metal hook. Inside, we could see apricots. And at times, cherries. Most of the fruits have been eaten already. Fresh, torn in halves, with their juices running on our fingers. Really, why mess with perfection? But we have still a few kilograms of apricots left. ...

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“Busy”, for ever and more

Trying to finish the book keeps me busy. But I have the feeling, someone – not to name anyone, Lukie – is going to keep me even busier. She/he’s the tiniest thing I’ve ever held in my arms and I can’t seem to get enough of her/him*. See you soon. x * don’t judge, it’s really hard to tell!

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All mornings should be like this – Custard-filled cornbread

Yesterday, two am. Tonight, we ate al fresco. In our garden. Who said you’re not allowed to play make-believe anymore? I made dessert. One strawberry tart, only it’s so much more. Black olives, vanilla, and olive oil shortbread. White chocolate crémeux. Strawberries from the little patch that somehow resisted the month of May; or perhaps, I should say the month of rain. Strawberry coulis and ...

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PS. Guess who’s back?

The reinette seems to like Anna-Sarah’s potager a little too much. She found it in the fennels today and to be honest, we couldn’t be happier. My days are like no other at the moment. I bake in the morning. And write recipes in the afternoon. With breaks spent in the garden, with a glass of fizzy water of the ice-cold kind and a frog ...

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