Teddy bear cakes and spinach pie, Miam :)

Hi everybody,


This week I give you two new recipes: French gingerbread teddy bear with creamy chocolate and Spinach and goat cheese pie.

I created the French gingerbread teddy bear because I wanted to participle to a French blog contest. The only condition for participating is to respect the theme that is about teddy bear. When I saw the contest, I said to me, I had to participle; it is a new challenge to achieve. So, I went straight away to do shopping in order to find a teddy bear mould but I failed, thankfully eBay provided it and I ordered it. When I began to create the recipe, I had one thing on my mind, I wanted to have a creamy chocolate inside of my teddy bears cake; whereas, I had no idea about the taste of the other part of the teddy bears. I looked around my kitchen and I saw French gingerbread powder that I have made on Christmas. I decided to use it because it is so uncommon to use it in cakes. Here the French gingerbread teddy bear with creamy chocolate was born and I love both the taste and the aspect. Thank to this contest.

The second recipe is a Goat cheese and spinach pie. When I follow my statistics about my visitors, I find that most of you have tried to do the Goat cheese and leeks pie, so I decided to give you another pie with goat cheese. I really enjoy eating goat cheese, but it is not as common in London as in France. Anyway, I love cooking goat cheese and I like finding healthy thing so I mix healthy spinach with creamy goat cheese. It is so delicious and you can eat it hot or cold, so convenient for lunch at the office.

Have a nice week and don’t hesitate to try and comment the recipes.

If you want more French recipes, don't hesitate to visit Pauline-Cuisine.com.

Salmon baked in foil and Lemon meringue tart, miam!!

Hi everybody,

What’s new in Pauline-Cuisine.com?
This week, as every Wednesday, I will give you two new recipes to try and comment: salmon baked in foil and lemon meringue tart.

I love salmon with dill, in particularly when it is cooked in a foil. I recently heard that is harmful to use aluminum foil so I advise you to use baking parchment. My first fear in using this type of paper is that juice can go off the foil but not at all. Even if, it still quite hard, for me, to make a nice paper parcel, the taste of this recipe is as good as cooked in a aluminum foil. So, I adopt baking parchment for my health. What is the next harmful thing?

The second recipe is less healthy that the first one. Since a few months, one of my friends gave me some dessert challenges. That is not I haven’t enough idea because I am sugar tooth, but I love achieve her challenge and discover new taste or new ingredient. So, when she asked me for a Lemon meringue tart, I was pleased to compete for this challenge because since a few years, this type of tart is a failure for me because I didn’t succeed in the meringue. But this time is old time now. My last lemon meringue tart was perfect, my guests enjoyed it and they were very impressed. I hope that you will have a same success when you will try to do it. I advise you to follow carefully the recipe and try it more once if the first one is not perfect. If you are afraid of the meringue, you can replace it by a chocolate drawing top, that is as good as meringue and this version is quite light toward the meringue one.

Have a nice week and don’t hesitate to try and comment the recipes.
Don’t forget to change all your clock on Sunday.
If you want more French recipes, don't hesitate to visit Pauline-Cuisine.com.

Recipes of the week: Couscous and Panna Cotta with exotic fruits

Hi everybody,


This week is a big week because I will share with you two recipes that were born after meeting great people. The first cooking recipe is a Couscous with vegetables and dried fruits that I discovered during a friend’s birthday party; the second one is a Panna Cotta with exotic fruits that I created after meeting a Caribbean girl.

Let's talk about the Couscous with vegetables and dried fruits. I discovered this amazing sweet mix when I went to a Moroccan restaurant for a friend’s birthday. When I ate the dish in a fabulous Moroccan ambiance, I thought I had to try to do the same thing in my kitchen. So, when I came back, I bought some dried fruits, check in my freezer if I can add more fruits and I create this recipe of couscous with vegetables and dried fruits. The value-added of the recipe is that you can easily bring it at the office for lunch. Reheating this dish is really easy and it is tasty.

The second recipe was born from another big meeting. A few months ago, I went to a meeting with a lot of young entrepreneurships in order to increase my networking and try to find some answers and tips for settling my catering business in London. I met at this evening a person who have settled a business that sale some Caribbean food (here her great website www.carib-gourmet.com). She asked me if I can create some recipes with Caribbean food. At the beginning, I was quite afraid because I really don’t know about this type of food. So, I went to the supermarket and I grabbed some Caribbean fruits and I tried to create something nice. In the same time, I discovered the Panna cotta. I heard a lot about it but I have never tried since that moment. It was a pity because it tastes really nice. So, I decided to match my Panna cotta discovery with these Caribbean fruits and the result was amazing: strong and sweet taste with a really beautiful presentation. I advise you to try the Panna Cotta with exotic fruits, it is really good and fresh for dessert.

Have a nice week and don’t hesitate to try and comment the recipes.
If you want more French recipes, don't hesitate to visit Pauline-Cuisine.com.

Baked potatoes and soup for winter time

Hi everybody,


What’s new in Pauline-Cuisine?

The cold weather is back. These last days, the sun shined and the temperature was really nice, like we were in spring time. But, since Sunday, rain, grey sky… were back. So, I put a new soup online: a creamy soup with vegetables, in order to warm up your diner. In this soup, I put swede, a vegetable that I discovered a few weeks ago and the taste is quite different toward the usual vegetables, so I tried it and in soup it was really good, but just in small portion. Try it and comment it.

The second recipe is a winter one again: French baked potatoes. Living in London and cooking a lot, gave me a problem; my food shopping became more and more heavy, so I decided to use the delivery system. But that is not as convenient as I guessed. In fact, it is quite difficult for me to choose my fruits and vegetables online. So, in my last delivery, I ordered some potatoes, on the picture of the website, they seemed to be small but when they arrived, they were really big. It was a problem for cooking what I had planned for the week, so I decided to change a little bit my schedule, and I cooked French baked potatoes. It was really delicious. In United Kingdom, the English people like Jacket potatoes but they don’t have this nice cream with chives sauce for pouring this potatoes, it was a pity for me. I decided to stop to be frustrated, now I cook my French Baked potatoes. Enjoy them.

Have a nice week. If you want more French recipes, don't hesitate to visit Pauline-Cuisine.com.

Spotlight on the Quinoa

Hi everybody,


What’s new in Pauline-Cuisine?

This week, I would like to spotlight the Quinoa. I discovered this cereal in France, when I was in Paris. A friend of mine said me that she ate it because it is full in protein. I decided to try it because in my lunch box, I had some trouble to cook meat, in fact it was not good to re-heat it. But I was disappointed by the taste. So, I gave up. But when I arrived in London, I had so much time for cooking and I would like to try again this cereal. Despite I dislike the taste when it’s hot, I really enjoy it when it’s cold. I decided to create a starter with that, like a big rice salad, I did a “Verrine” of Quinoa with vegetables. If you are not convinced yet to try Quinoa, another big advantage is that it is easy to digest because it is gluten free. Enjoy this starter.

The second recipe of this week is Chicken with white sauce (Poule au Pot). It is a really traditional French dish. Historically, all French people ate it when Henri IV had the power. So, it is a really old dish. It is really tasty and warm for winter time. Try it and don’t hesitate to comment it.

Have a nice week. If you want more French recipes, don't hesitate to visit Pauline-Cuisine.com.