Mini pastillas or individual pastillas with chicken – All the cooking I love

Hello, I share with you my mini chicken pastillas, with a recipe from traditional Moroccan cuisine, it’s easy to prepare and above all it’s a real delight. Refined, sumptuous, exquisite, the chicken pastilla remains a timeless classic and in the individual version it is even more irresistible! We love its crispy side, its generous stuffing, […]

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Mini pastillas or individual pastillas with chicken – All the cooking I love

Chicken Buns – All the Food I Love

Good evening 🌺 Tonight, I am pleased to share with you a beautiful and delicious recipe idea, easy and quick to make. These little buns are stuffed with a delicious filling made up of spicy chicken, onion, peppers, olives, cheese and crème fraîche…all of this is reminiscent of the flavors of tacos. It’s really delicious […]

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Chicken Buns – All the Food I Love

Wholemeal breads with olive oil – All the cooking I love

Hello, A tajine cannot be tasted without bread, one cannot do without the other. Although bread can easily be eaten even without accompaniment, it is essential in Moroccan cuisine, it is even cultural. Regarding the tagine, the bread cut into small pieces replaces the fork or the spoon. This bread, traditionally kneaded by hand, was […]

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Wholemeal breads with olive oil – All the cooking I love

Almond briouates – All the cooking I love

Hello 🌺 Delicate little almond triangles to please my little tribe. Commonly called briouates, these little sweets with a refined, melting and almond-rich stuffing are sips of honey to the delight of our taste buds. Exquisite, irresistible, in festive attire when sprinkled with roasted almonds, sesame seeds and toasted slivered almonds! These essential briouates are […]

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Almond briouates – All the cooking I love

Triangle Shaped Stuffed Msemmens – All the Cooking I Love

Hello, finally some time to share with you a delicious recipe for stuffed msemmens, in triangle form. I stuffed them with a tasty stuffing reminiscent of samosas stuffing. It is very spicy with mainly curry and garam masala which is a mixture of Indian spices👌, it’s just delicious! I chose to give a triangle shape […]

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Triangle Shaped Stuffed Msemmens – All the Cooking I Love

Magic Dough (10 Minute Dough) and Recipe Idea – All the Cooking I Love

Good evening 🌼 I’m coming back to you with an idea for an easy and fairly quick meal to make. These are super soft buns, with two different really tasty pizza-style toppings, some are tuna and some are anchovies. I prepared them with a wonderful dough, which can be used in a thousand and one […]

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Magic Dough (10 Minute Dough) and Recipe Idea – All the Cooking I Love

Veal tagine with broad beans and artichoke hearts – All the cooking I love

Good evening🌺 Here is the recipe for this little veal tagine with broad beans, artichoke hearts, and olives shared on Instagram. It’s a real treat. It is rich in flavors and vegetables that we need so much during this month of Ramadan in particular to maintain a good nutritional balance. The meat is very tender, […]

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Veal tagine with broad beans and artichoke hearts – All the cooking I love

Almond Walnut Baklawas – All the Cooking I Love

Good evening🌺 Preparation over two days to make these delicious baklawas or baklavas. These little treats consist of a superposition of several sheets of ultra-thin crispy pastry imprisoning a succulent stuffing composed mainly of almonds as well as a portion of walnuts. I like to lightly roast the almonds to bring out their flavor. These […]

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Almond Walnut Baklawas – All the Cooking I Love

Bundt cake chocolate & ganache – Anne-Sophie Vidal

In the middle of the chocolate era, I had the idea of ​​preparing a chocolate Bundt Cake with a good ganache running down the sides. I really wanted a Bundt Cake texture quite close to that of a muffin rather soft than melting like a cushion of chocolate. So I adapted a chocolate Bundt Cake […]

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Bundt cake chocolate & ganache – Anne-Sophie Vidal

Rhubarb meringue tart – Anne-Sophie Vidal

Rhurbarb meringue pie being prepared this morning. Halfway through I had doubts when I saw the pie baked without its meringue, it made me want to leave it like that. Put after some hesitation, I decided to go ahead and meringue the pie as planned. I did well because I had purposely made a very […]

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Rhubarb meringue tart – Anne-Sophie Vidal