Easy-peasy dish is a culinary blog from a quintessentially French mother with French accent! This blog offers different easy tasty food recipes for very busy people with a wow factor that will impress your partners, friends, family and guests.
Despite the title, this very original recipe is terribly easy to prepare. For Christmas parties, you can put some in lovely verrines (or glass). The association of crab, coconut and pistachio is exquisite and everyone at my buffet was a fan! Careful with pistachio oil though, as you really need a drop only, it will […]
From Paris with love. A homemade lemon fruit jelly adventure! Jelly-licious treats made with a dash of French flair and a pinch of Agar-Agar! Vegan Lemon Fruit Jelly with Agar-Agar In my enchanting land in France, I can find delectable fruit jellies known as “pâtes de fruits” adorning pâtisserie windows and gracing the tables […]
Sauternes is a sweet wine mainly from Bordeaux and mostly made from the Semillon grapes variety. I love to enjoy Sauternes with a very good foie gras (Remember I am from the Lot which is the foie gras AREA…). I made those bonbons for a Christmas aperitif and everyone adored them, they disappeared very mysteriously after 10 […]
BASIL PANNA COTTA WITH APRICOT COULIS (Pana cotta au basilic et coulis d’abricots) Not easy to propose a dessert sometimes : between the fruit salads and the cakes you may think that you are lacking originality… Those panna cotta are your answer, easy and tasty, they will ravish your palate. You can as well change the […]
GRUYERE GUIMAUVES WITH MUSHROOM DUST (Guimauves au Gruyère et à la poudre de champignons) Don’t be afraid by the title. It is so easy to make that you will be very proud of yourself. Even your children can help you… If you cannot find very good Gruyère, go for an extra-mature Cheddar then. An English nuance will […]
Cheesecake is not a dish you will find in the French repertoire. Of course it becomes common now in particular in a salted way : with Roquefort, goat cheese, vegetables, etc… First, we do not have “digestive” biscuits so we use “Tuc” biscuits which are obviously salted… For the sweet version, we use “sables breton” […]