Tips and Tricks Blog

Kale Tabbouleh with Cilantro and Chorizo Recipe

{Scroll down to enter the giveaway!}

Today, I am sharing with you a beautiful and delicious recipe excerpted from Marie Asselin’s new book, Simply Citrus.

Marie Asselin is the talented Quebec-based author of the blog Food Nouveau, which documents her cooking and baking adventures. She is also a food stylist, recipe translator, and culinary teacher — a “slasher” after my own heart. I have been following her, especially on Instagram, for a while, and the simplicity and freshness of her food always resonates with me.

Among the many cookbooks that land on my desk, this one stole my heart immediately. The lovable trim size, the sunny color palette, the inspired dishes featured using every possible kind of citrus… I loved everything about it, and tagged just about every page. I mean, don’t we all need more Roasted Beet, Kumquat and Mozzarella Salads? And Buddha Bowls with Crispy Tofu, Coconut Quinoa, and Sweet Mandarin? And Orange Blossom Zabagliones with Strawberries? I know I do.

I asked for permission to share one of these winning recipes with you, a Kale, Cilantro, and Chorizo tabbouleh I have made a few times with great success for an easy and vibrant weeknight dinner, with leftovers to bring to my office for lunch. It is the perfect opportunity to try her formula for Everyday Citrus Dressing, which is different from mine, and offers a complex balance of tang and velvet.

Kale, Cilantro, and Chorizo Tabbouleh

Of course, if you’re a vegetarian, you can easily swap out the chorizo for diced smoked tofu. If you eat a grain- or gluten-free diet, you could use cauliflower “rice” in place of the couscous. And if you don’t do dairy, a scoop of store-bought or homemade cashew “cheese” would replace the feta cheese nicely.

Win a copy of Simply Citrus!

Also! Marie Asselin and her publisher have offered to give away a copy of Simply Citrus to one lucky reader of Chocolate & Zucchini!

~~To enter, please fill out this form before Thursday, May 3, midnight Paris time.~~

I will draw one name randomly (if you’re curious this is the service I use), and announce the winner here the next day. Please note that the book can only be shipped to mailing addresses in the US and Canada. Good luck to you!

Winner announced! Our lucky winner is Marie-Christine Gonon from Quebec. She will receive a copy of Simply Citrus from the publisher; I hope she likes it as much as I do!

Kale, Cilantro, and Chorizo Tabbouleh

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Kale, Cilantro, and Chorizo Tabbouleh Recipe

Ingredients

80 grams (1/2 cup) couscous
240 ml (1 cup) vegetable broth or water
2 leaves kale, stemmed and finely chopped (about 2 cups, loosely packed)
60 grams (1/2 cup) finely chopped cilantro, leaves and stems
60 grams (1/2 cup) finely chopped flat-leaf parsley
120 ml (1/2 cup) Everyday Citrus Dressing (recipe below), plus more as needed
30 grams (1/4 cup) toasted pumpkin seeds
120 grams (1/2 cup) diced dry-cured Spanish chorizo
30 grams (1/4 cup) crumbled feta cheese

Instructions

Place the couscous in a bowl or a large measuring cup.
Bring the vegetable broth to a boil, then pour over the couscous. Stir, cover with a plate, and let rest for 10 minutes.
In a large bowl, combine the kale, cilantro and parsley.
Fluff the cooked couscous with a fork, and then add it to the salad (the couscous should still be warm when adding it to the salad). Toss to incorporate the couscous.
Drizzle the dressing over the salad and mix well.
Add the pumpkin seeds, chorizo, and feta; toss just to combine.
Taste and add more dressing or adjust seasoning as needed. Transfer to a serving bowl.
Serve immediately, or refrigerate in an airtight container for up to 1 day.

3.1

https://cnz.to/recipes/salads/kale-tabbouleh-cilantro-chorizo-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

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Everyday Citrus Dressing

Ingredients

60 ml (1/4 cup) freshly squeezed lemon or lime juice
60 ml (1/4 cup) extra virgin olive oil
2 tablespoons white balsamic vinegar or white wine vinegar
1 tablespoon finely grated lemon or lime zest
1 tablespoon minced shallot
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
Freshly ground black pepper, to taste
1 teaspoon ground turmeric (optional)

Instructions

Add all the ingredients to an airtight jar.
Close the jar and shake vigorously. Taste and adjust seasoning if needed.
Keep refrigerated for up to 2 weeks.

3.1

https://cnz.to/recipes/salads/kale-tabbouleh-cilantro-chorizo-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

Labels: Recipes

Gâteau de Mamy: My Grandmother’s Apple Cake Recipe

Le goûter is the afternoon snack kids are given when they come out of school around four. In my family, we called it simply le thé, and it was the highlight of the day. Around five on weekends, somebody would invariably ask, “On fait le thé?”

Buttercups

Cookies or cake, usually baked by my mother, would be served. For the grownups, black tea in a round-bellied, chocolate-colored teapot, kept warm in a blue tea cosy my mother had sewn. My father sometimes wore it like a hat to make us laugh.

Le goûter should always be turned into an occasion.

Gâteau de Mamy (French Grandmother's Apple Cake)

And so, when friends came over with their children one recent Sunday afternoon, I baked this cake.

Gâteau de Mamy (French Grandmother's Apple Cake)

This cake is a family heirloom called Gâteau de Mamy. As the name implies, it is my grandmother’s recipe, which she called “Gâteau d’Ella” because it was her dear friend Ella’s recipe originally. It is anybody’s guess what Ella called it. It was also one of my father’s hands-down favorites.

Gâteau de Mamy (French Grandmother's Apple Cake)

It is the kind of cake that is described as an upside down cake, meaning you lay fresh fruit at the bottom of the pan, and pour the batter on top. It’s only after baking that you flip it to serve ; sort of a cake tatin. It works with many kinds of fruit: my grandmother made it most with apples, but pears, apricots, and plums are just as welcome.

Gâteau de Mamy (French Grandmother's Apple Cake)

The resulting cake is golden, buttery and moist, with a slightly caramelized edge. It works hard to make you want a second slice. But if you stop at one and there are leftovers, the reward is that this cake tastes even better the next day.

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My Grandmother’s Pear Cake Recipe

Ingredients

125 grams (1/2 cup plus 1 tablespoon) unsalted butter, melted and cooled
500 grams (a little over 1 pound) tart apples (substitute pears, apricots, plums...), peeled and cut into eighths
150 grams (3/4 cups) sugar
2 large eggs
70 grams (1/2 cup) all-purpose flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder

Instructions

Preheat the oven to 180°C (350°F). Grease the sides of a 20-cm (8-inch) round cake pan with a bit of the butter, and line the bottom with parchment paper.
Place the pears in a single layer at the bottom of the pan.
In a medium mixing-bowl, beat the sugar and the eggs until the mixture pales slightly.
In another bowl, combine the flour, salt, and baking powder. Add to the wet ingredients and blend well, but without overmixing. Pour in the butter, and blend again.
Pour the batter evenly over the fruit, and bake for 40 minutes, until golden.
Let the cake settle on a cooling rack for 10 minutes. Run a knife all around to loosen, and flip onto a serving plate.
Let cool and serve, slightly warm or at room temperature.

Notes

Sometimes I'll use a mix of flour and almond flour (60 grams or 1/2 cup flour + 20 grams or 2 tablespoons almond flour)

3.1

https://cnz.to/recipes/cakes-tarts/french-grandmother-apple-cake-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

Gâteau de Mamy (French Grandmother's Apple Cake)

Photography by Céline de Cérou.

This post was first published in October 2003 and updated in January 2019.

Labels: Recipes

Easter Egg Jam Cookies Recipe

Like most French children, the boulangerie played a big role in my earliest food memories.

The corner bakery was the mythical place where snacks were purchased after school, where grownups could be observed closely while waiting in line with one’s mother for the Saturday lunch baguette, and where one secretly went to buy a few centime’s worth of candy to sneak into one’s room and share with one’s sister.

My allegiances to after-school snacks came and went. There was a long period of getting a milk bun (pain au lait) with a bar of milk chocolate unwrapped, unfoiled, and pushed right in. I never cared for pain aux raisins (eww raisins) but I was all over the almond croissants.

Easter Egg Jam Cookies

One of my all-time favorites was the lunettes à la confiture (“jam spectacles”), a football-shaped, sugar-dusted cookie sandwich with scalloped edges, and two holes cut out to reveal the layer of jam holding the sablés together (see this video).

I loved those dearly, so it meant a lot that my own kids took to them like a fish to water when I got a box at the organic store. They have been scarfing them down faster than we can buy them, my two-year-old clamoring for “Nettes! Nettes!” and I decided to try and make them myself.

Easter Egg Jam Cookies

Until I invest in the proper cookie cutter, and because Easter is around the corner, I had the idea to made egg-shaped cookies rather than eyeglasses. So I drew up an egg stencil in two sizes, which you can download here with my compliments. I printed it out on thick paper, and used it to cut the cookies with the tip of a sharp knife.

So it’s all very straightforward: you make roll-out cookie dough, cut out shapes, cut out circles in half the cookies, bake, and pair two by two with a layer of jam in the middle. For the cookie base, I used my recipe for French Christmas sablés, which produces crisp, delicious little cookies, omitting the cinnamon and lowering the sugar to make room for the sweetness of the jam.

Easter Egg Jam Cookies

These will be perfect if you celebrate Easter, to give away as a gift, or to serve at brunch, or with tea in the afternoon while the kids are running around hunting for chocolate. Having two sizes makes the tray of Easter cookies that much more attractive. I also cut out little hearts with the scraps of dough, and they were the first to disappear.

I used a strawberry-raspberry jam that I got at the organic store, but you’d get bonus points for using your own homemade jam. And if you can’t think of eating anything other than chocolate at Easter, you can replace the jam with ganache or chocolate-hazelnut spread.

Easter Egg Jam Cookies

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Easter Egg Jam Cookies Recipe

Ingredients

200 grams (7 ounces, about 1 1/2 cups) all-purpose flour, plus more for dusting
125 grams (10 tablespoons) sugar (I use unrefined blond cane sugar)
1/4 teaspoon fine sea salt
1 large egg
125 grams (1/2 cup plus 1 tablespoon) unsalted butter, diced and softened (I leave it out for about 2 hours at room temperature)
175 grams (6 ounces) quality jam such as strawberry, raspberry, apricot... (you can also use chocolate-hazelnut spread)
Confectioner’s sugar

Instructions

Prepare the dough at least 8 hours in advance, or the day before.
In the bowl of a mixer, combine flour, sugar, and salt. Add the egg and mix well.
Add the butter in small pieces, mixing it in before adding another piece. The dough will be rather soft; it will get firm after chilling.

Divide the dough into 4 equal pieces and shape each piece into a thick disc. Place in an airtight container and refrigerate for at least 8 hours, and up to a day.
Line a baking sheet with a silicone baking mat or parchment paper.
Preheat the oven to 160°C (325°F).
Take a piece of dough out of the refrigerator. On a well-floured work surface and using a floured rolling pin, spread the dough to a thickness of 2 to 3 mm. Keep everything well floured to prevent sticking.
Bonus trick: I use two chopsticks as "rails" under the rolling pin to roll out the dough evenly at first. I then remove them to roll out the dough more thinly.

Easter Egg Jam Cookies: Rolling out the dough

Print out the egg shapes on thick paper, cut them out, and use as stencils to cut egg shapes in the dough with the tip of a sharp knife.

Easter Egg Jam Cookies: Cutting out shapes

Arrange them on the baking sheet as you go. The cookies won’t spread much in baking, so it’s okay to keep them a little close, not too much. Cut out a circle in the middle of half of the “eggs” and remove it to create a hollow "yolk".

Gather the trimmings (including the circles) into a ball without overworking, and roll it out again and again to cut as many cookies as you can. If the dough becomes too soft, put it back into the fridge to firm it back up.
Bake for 12 to 15 minutes, until golden brown. Allow to rest 1 to 2 minutes before transferring to a rack to cool completely.
Repeat with the remaining pieces of dough.
When the cookies are completely cool, spread the full shapes with a thin layer of jam, and top with one that has a hole in it. (I recommend you make a first test cookie to gauge how much jam suits your taste in terms of sweetness.)
Sprinkle with icing sugar and serve.

3.1

https://cnz.to/recipes/cookies-small-cakes/easter-egg-jam-cookies-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

Easter Egg Jam Cookies

Labels: Recipes

French Easter Pie with Spinach and Goat Cheese Recipe

Among the French dishes traditional served at Easter, you’ll find tourte pascale* and pâté de Pâques, French Easter pies enclosed in a flaky crust, with eggs nested inside the filling. The purpose of this is to use up the surplus of eggs that hens have laid during Lent, the six-week period leading up to Easter when Christians abstain from certain foods, including anything derived from animals.

I love French Easter pies; they are fun to make and present beautifully on the table. These tourtes are often filled with minced meat such as you’ll find in French terrines, usually a seasoned mix of veal and pork. Unsurprisingly, I like them even better when they’re filled with vegetables, especially springtime greens. I’ve made it here with spinach, but if you have beet tops, Swiss chard greens, kale, perhaps a little fresh sorrel, those will work just as beautifully.

Some French Easter pie recipes have you put hard-boiled eggs inside, but then the eggs end up quite overcooked, so I prefer to form little nests in the filling and break the uncooked fresh eggs inside them. With fresh goat cheese — also a springtime treat — mixed in with the spinach, the result is a wonderfully moist and aromatic pie, simple and elegant in both its looks and flavor.

French Easter Pie with Spinach and Goat Cheese

It’s a free-form pie, which means you don’t need any special pan for it: you’ll simply cut out two circles in your dough and crimp them together on the baking sheet — I’ve included pictures in the recipe below.

As with any pie, decorating the top crust is key. I don’t recommend a lattice pattern, which says cherry pie to me; I prefer to cut out little shapes in the scraps of dough. My go-to shape is the leaf because it’s easy and looks pretty, but you could play with other springtime and Easter symbols, such as eggs, flowers, bells, or butterflies, especially if you have tiny cookie cutters in that vein. (See also: my Easter egg jam cookies!)

French Easter Pie with Spinach and Goat Cheese

Traditionally, tourte pascale is served as a first course before the main course, but it makes a beautiful centerpiece for a simple Easter lunch or brunch. For a buffet, people would go crazy for miniature versions baked in a muffin pan, with quail eggs cracked into the filling. And if you’re hosting and have vegetarian guests, they will be so appreciative if you serve it alongside your meat course.

And naturally, it’s a wonderful springtime dish to have in your repertoire outside of any Easter celebration.

Lamb, as a symbol of spring and rebirth, is the traditional meat choice on the French Easter table. If you’re looking for lamb recipe ideas, these are my favorites:

Join the conversation!

Do you celebrate Easter in your family? What does it looks like and what do these holiday meals typically involve?

* Pascal is the adjective relating to Pâques (Easter). “Tourte pascale” means “tourte de Pâques”. It’s also a first name for a boy or a girl (Pascal or Pascale) that was fashionable for the generation just a few years older than me.

Have you tried this? Share your pics on Instagram!

Please tag your pictures with #cnzrecipes. I'll share my favorites!

French Easter Pie with Spinach and Goat Cheese Recipe

Ingredients

For the dough:

200 grams (7 ounces) all-purpose flour
1/2 teaspoon fine sea salt
125 grams (4 1/2 ounces) unsalted butter, diced -- cold if using a food processor, at room-temperature if you're mixing the dough by hand
1 large egg, lightly beaten
Ice-cold water
For the filling:
2 tablespoons olive oil
300 grams (10 1/2 ounces) fresh spinach, center ribs removed, finely chopped leaves (other kinds of leaf and vine may be used, choice: 240 g net weight)
100 grams (1 1/2 ounces) fresh goat cheese
1 teaspoon fine salt
Freshly grated black pepper
Freshly grated nutmeg
4 large eggs (2 whole, 2 yolks)
1 tablespoon milk, for glazing

Instructions

The day before, prepare the dough according to this recipe and divide it in 2 equal balls. Cover and chill.
In a large skillet, heat the olive oil over medium heat. Add the spinach and 1/2 teaspoon of salt and allow to cook, stirring frequently, just until the leaves become one shade darker. Don’t overcook. Let cool, cover, and reserve in the refrigerator overnight.
The next day, combine the spinach in a bowl with the goat cheese and another 1/2 teaspoon salt. Sprinkle with pepper and a little nutmeg.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Spread one of the balls of dough to a circle wide enough to cut out a neat circle, about 26 cm (10 1/2 inches) in diameter, using an upturned plate as a template and running a sharp knife all around. Place this circle on the baking sheet. Save the trimmings.

French Easter Pie with Spinach and Goat Cheese : Circle of dough

Arrange the spinach filling on top, leaving a margin of about 3 to 4 cm (1 1/2 inches), and form 4 little wells in the filling.
Break 1 whole egg into each of 2 wells, and put 1 egg yolk in each of the remaining wells. (You can use the remaining 2 egg whites to make these easy coconut macaroons.)

French Easter Pie with Spinach and Goat Cheese : Filling

Roll out the second ball of dough in the same way to get another circle of the same size (reserve the trimmings) and center this circle on top of the filling. Crimp together the edges of the two circles of dough to seal. Brush the top and edges with milk.
Gather the trimmings, spread them out again, and cut out small leaf shapes with the tip of your knife. Place them on the top of the pie; they will shrink slightly, so take this into account in your artistic process.

French Easter Pie with Spinach and Goat Cheese : Leaf decorations

Brush the leaves with a touch more milk.

French Easter Pie with Spinach and Goat Cheese : Before baking

Bake for 35 to 40 minutes, until the pie is golden brown.

French Easter Pie with Spinach and Goat Cheese : Baked

Allow to rest 5 minutes before serving.

3.1

https://cnz.to/recipes/vegetables-grains/french-easter-pie-spinach-goat-cheese-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

French Easter Pie with Spinach and Goat Cheese

Labels: Recipes

Chipirons à la plancha

We just returned from a week at the shore in southwest France, where the beaches are vast, the waves are impressive and the food is fantastic. One of the specialties I most love in that corner of the world is squid grilled with garlic and parsley. The squid are cooked using a method the French call aller-retour, or back and forth, a phrase most commonly seen on round-trip tickets. In culinary usage, the phrase means that the food is placed on an extremely hot grill and cooked very quickly on one side (aller) and then the other (retour).

Chipirons à la plancha / Grilled squid with garlic and parsley

This dish, a Basque specialty, can be found on both sides of the nearby border with Spain, and similar versions abound around the Mediterranean. It is popular at cocktail hour, generally served with a crisp white wine, and may also be served as a starter or a main course. The key is obtaining the right kind of squid — neither too small nor too large — and that can be tricky, even in France, where the name changes according to region.

In the southwest, smallish squid, no larger than the size of a hand excluding the tentacles, are known as chipirons, a relative of the Spanish word chipirones. Moving north, the very same squid are called encornets, deriving from the horny (corné) nature of their cartilage (backbone). In Provence in the southeast, the identical squid are called supions, deriving from the Latin word sepia, or ink. Clear across France, squid, especially the larger ones, are also known as seiches, deriving from sepia, and calmars, akin to Italy’s calamari.

This dish can be prepared in just 10 minutes if you have the squid cleaned by the fishmonger before getting started. You have only to chop the squid, garlic and parsley, heat your skillet and perform a quick aller-retour. When researching this post, I learned that there’s a season for squid, which begins in August and runs through February, at least over here. The height of the season is September…

Happy cooking.

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Labels: Recipes

Strudel aux pommes

Some days you just need comfort food — so why not make an apple strudel? This delightfully flaky dessert has been popular in France since it was introduced at Versailles by Marie-Antoinette, who came here from her native Austria after marrying the future Louis XVI. It is exceptionally easy to make these days thanks to the availability of filo dough, which eliminates the painstaking step of stretching out kneaded dough until it is paper thin.

Strudel aux pommes / Apple strudel

Marie-Antoinette would have enjoyed other types of strudel when growing up in Vienna. Strudels filled with soft cheese, sour cherries and poppy seeds were all popular at the time. The pastry, defined by its rolled-up shape (strudel translates as ‘whirlpool’), can also be filled with meat or vegetables. It is said to derive from Turkey’s baklava, which entered Austria during the Ottoman occupation. It has many cousins, among them savory cheese pies like Greece’s tiropita, itself a variety of southeast Europe’s borek (watch this space).

You may be wondering whether strudel was what Marie-Antoinette had in mind when, upon being told that the peasants had no bread, she said ‘Let them eat cake’ — words reputed to have helped spark the French Revolution. Although whether she actually said this is far from sure, what is certain is that the phrase has nothing to do with strudel. In French it’s ‘qu’ils mangent de la brioche‘ (rough translation: ‘let them eat egg bread’).

Things didn’t end well, of course, for Marie-Antoinette, who lived a life of opulence and splendor only to be arrested, imprisoned and finally guillotined in public at the Place de la Révolution, today’s Place de la Concorde. Such are the risks of power when it is abused — glitz and wealth offer no protection. As we endure this bleak January, with or without strudel, we can take comfort in imagining that this may still hold true today.

Happy cooking.

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Labels: Recipes

Salade grecque

When the weather turns summery, what could be more refreshing than a Greek salad, French style? It’s been so hot here in Paris recently that I’ve made several. All you need is feta, tomatoes, a cucumber, a red onion, some black olives and a little parsley or mint. Unlike the Greek version, salade grecque is generally served in France without sweet peppers or oregano, and with rosé instead of retsina. Call it an Adriatic of the mind.

Salade grecque / Greek salad, French style

When researching this post, I got to wondering why this particular combination is known as Greek salad, when there are many salads in Greece, my favorites (other than the above) being taramasalata, known in France simply as tarama, made of salted cod roe, oil and bread, and tzatziki, made of cucumbers, yogurt and garlic. I didn’t find the answer, but I did find quite a bit about one of the main ingredients of salade grecque, the cucumber.

It turns out that cucumbers came to Greece, and then on to the rest of Europe, from the foothills of the Indian Himalayas, where they grow in the wild. One thing that surprised me when I got to France was the shape of cucumbers here — they are smooth and very long, about 16 inches (40 centimeters), quite unlike the shorter, nubbly cucumbers I had encountered in the United States. One can only speculate on why the French prefer the longer variety, which, oddly, is known here as hollandais (Dutch). Suffice it to say that other varieties have begun appearing at Parisian farmer’s markets and grocery stores, including the suddenly popular short cucumber known as libanais (Lebanese).

Cucumbers were enjoyed in ancient Egypt, where they are said to have been popular with the Hebrews brought there as slaves. Le concombre had arrived in France by the Middle Ages, and was favored by Charlemagne, who instructed monasteries to cultivate the fruit (yes, it’s a fruit, not a veggie). By the 17th century it had risen to cult status among the well-heeled, who appreciated the fact that, unlike peasant food, cucumbers were not at all filling and therefore could be considered a pleasure food. According to one French historian of food, cucumbers were even viewed as useful in the art of seduction…

Getting back to the present day, one delightful thing about Greek salad, French style, is that it can be prepared in advance and refrigerated. It stays crisp if you wait to add the vinaigrette until just before serving. This salad can be served as a main dish at lunchtime or as a starter in the evening, followed perhaps by grilled brochettes of lamb or chicken (coming soon), or — if you’d really like to conjure up the seaside — grilled squid with garlic and parsley or Mediterranean-style fish with tapenade.

Other hot-weather suggestions can be found in the Menus section, which I update from time to time according to season. Off the top of my head, summer meals could include: salade niçoise, aïoli (fish and veggies with garlic mayonnaise), assiette de crudités (veggie platter), assiette anglaise (cold roast meat platter), ratatouille, eggplant gratin or cucumber soup. The main idea being to spend less time in the kitchen than at the beach.

Happy summer, and happy cooking.

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Labels: Recipes

Tips and Tricks Blog

Tuesday, December 13, 2022

Kale Tabbouleh with Cilantro and Chorizo Recipe

Win a copy of Simply Citrus!

Have you tried this? Share your pics on Instagram!

Have you tried this? Share your pics on Instagram!

Gâteau de Mamy: My Grandmother’s Apple Cake Recipe

Have you tried this? Share your pics on Instagram!

Easter Egg Jam Cookies Recipe

Have you tried this? Share your pics on Instagram!

French Easter Pie with Spinach and Goat Cheese Recipe

Join the conversation!

Have you tried this? Share your pics on Instagram!

Sunday, November 20, 2022

Chipirons à la plancha

Strudel aux pommes

Salade grecque

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