Plum Tarte Tatin

I have just returned from my vacation in South of France. The delicious food, beautiful weather and childhood nostalgia is exactly what I needed! Now, I am back home and happily back into my kitchen! Today, I am making an unconventional Tarte Tatin. Originally, this Tarte is an upside-down caramelized apple tart made with a pâte-brisée. The Plums were too…

Strawberry Jam Cookies, Sablés à la Confiture de Fraises

Here is my little Strawberry Jam Cookies for Fiesta Friday #17. I always like simple cookies, as I find they go so well with a good afternoon tea or coffee. I have always made cookies or Sablés (in French), and they are very easy to make! Thank you, Angie (from The Novice Gardener), Jhuls (from The…

Briochettes

Briochettes are sweet small Brioches with (butter, eggs, and milk), perfect for a breakfast or for tea time. Serves 8/10 Ingredients: 500g of all purpose flour/plain flour A pinch of salt 80g of caster sugar 15g of fresh yeast 3 big eggs 250g of lukewarm milk (more of less depending of the quality of your…

Sunshine Award

Last month, I was very lucky to be nominated for many Sunshine Awards from these 5 lovely ladies; Indu from Indu’s International Kitchen,  Julianna from Foodie On Board,  Sam from Tea and Sesame, Maulshri from Joie De Vivre, Gaby from Cooking without Limits and lastly Frankie from frankiesfeast. Indu’s blog is a must for anyone…

Mackerel Escabeche

Escabeche is a Spanish dish that is also very popular throughout the Mediterranean region. This is a marinade made with olive oil and vinegar with fish like sardines, mackerels, and bonitos. Always eaten the following morning. I bought fresh mackerels for this recipe Serves 4 Ingredients: 8 fresh Mackerels 2 white onions 6 cloves of garlic…

Crêpes en Aumonière

We love crêpes, easy to prepare and so many choices for the stuffing! This will also be my recipe for the 6th Fiesta Friday! Serves 8/10 (large crêpes) Ingredients : For the crêpes: 250g of plain flour/ all purpose flour 500ml of full fat milk 4 medium eggs A pinch of salt 70ml of melted…

Quince Paste, Pâte de Coing

More sweets for the 5th Fiesta Friday, however not the easiest recipe! I started experimenting with this recipe 2 years ago, with the help of my mother of course After many failures, I am finally satisfied with this Quince Paste. Quince is a wonderful fruit, hard to the touch but so tender when cooked. Serves 20 pieces/24…

Bourek Errana, Almond Cigars

Hey, hey! 4th Fiesta Friday. Angie is a wonderful hostess, I’m delighted to go with my Petite Paniere full of surprises. Today, something sweet and full of flavor to share with you. Bourek Errana  are Almond Cigars  made with a dough called Diouls sheets or Brick sheets. It’s made with fine semolina a pinch of…

Classic Vegetable Soup with Roquefort

I have entered this post in a Soup event called Soups with SS hosted by the lovely Sonal from SimplyVegeterian777 and Shruti from Cooking with SJ. You should check out both of these ladies blogs, and also the event and participate (also open to non-bloggers!!). Here are the basic rules of the event, please visit…

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…