Dragon’s Loyalty Award

Thank you once again Ahila from A Taste of Sri Lankan Cuisine for nominating La Petite Paniere for the Dragon’s Loyalty Award. As a subscriber of Ahila’s exotic blog, the spicy food (I’m an addicted spice eater), I am very happy to receive & accept the nomination, It’s very motivating to start the  new year with…

Peaches and Plums Tarte

Today I wanted to bake a “Plums Tarte” but unfortunately, I realized I didn’t have enough plums and no time to go to the market. Luckily I had 2 cans of sliced peaches in syrup in case of ‘failure’ which came in handy today …  Instead, I ended with a “Peaches and plums tarte” !!…

Grilled Hamour with Potatoes and Aioli

Hamour is a fish of sea bass family (called Hamour in Dubai or Merou in French). This type of fish is famous in the Gulf region. Aioli is a garlic sauce from South of France (Provence), is similar to mayonnaise but this one is made with olive oil, egg yolk, garlic and lemon juice. The…

Algerian Kaak

  . Algerian Kaak is very popular from East to West of Algeria and in North Africa in general. Each city has its own recipe and flavor and this one is from my family. I’m very honored to have my family recipe in the book of Joudie Kalla “Palestine on a Plate”!   Serves 12 crowns…

Brioche Tressée, Braided Brioche

Brioche Tressee for our tomorrow breakfast. Serves 12 Ingredients: 500g of plain flour/ all purpose flour Pinch of salt 20g of fresh yeast 100g of caster sugar 5 medium eggs 200g of soft butter Sesame seeds 1 egg yolk Procedure: In the bowl of the stand mixer, add the flour and crumble the yeast on…

The Versatile Blogger Award

I was nominated for this award by Superfoodista, a Miami based food blogger, with healthy, fun recipes, with beautiful pictures that make you want to reach into your computer screen (or maybe that’s just me). I recommend that you visit her blog (the link posted below). I was also nominated for this award from The…

Far aux Pruneaux or Far Breton

Far Aux Pruneaux or Far Breton is a pudding with dried plum prunes from Brittany,  north-west of France.  Serves 8 Ingredients: 200g of all-purpose flour 80g of butter 180g of  granulated white sugar 5 eggs 1 liter of milk 350g of unpitted prunes soaked 2 hours in orange blossom water Procedure: In a cooking pan,…

Spicy Shrimp and Penne.

Serves 4 Ingredients: 500g of Penne pasta 1kg of Tiger shrimps 4 tablespoons of olive oil 4 cloves of garlic Pinch of pepper Pinch of salt 1 bunch of parsley 1 teaspoon of harissa (spicy paste from North Africa) Procedure: Wash your shrimps, remove the head, the shell and the black vein with your fingers…

French Madeleines

Let us be grateful to the people who makes us happy; they are the charming gardeners who make our souls blossom. Marcel Proust, french novelist. In his book “the Swann’s way”, the famous passage of the Madeleines. Madeleines are a delicious scallop shaped sweet ‘gourmandise’, savored with a fragrant cup of tea. Serves 18 Madeleines…

Mussels and Fries.

Having Mediterranean roots, I consider fish as important as meat in my cuisine (grilled, tajine, soup and even as an accompaniment for couscous). A simple recipe for mussels. Serves 4 Ingredients: 1kg of fresh mussels (before buying, check your mussels if are not damaged, broken or open, the mussels should be tightly closed) 1 red…