Vegan burger to die for! Be gentle to your body




A new bakery has opened in my area. After “Big Fernand” dedicated to French burgers, here comes “Monsieur Fernand”, its own bakery located rue d’Hauteville. Its front mentions “when you sleep, he works”. All right then, let’s check what they have in store…

Sandwiches, croissants, pains au chocolat, brioches, quiches, scones… and of course breads coming in all shapes and sizes… and burger buns!

Honestly, I am not the ideal customer when it comes to burgers. I eat them twice a year, once to do a market study (i’m serious!), another time because as a good foodie I really need to try the Big Fernand burgers (thanks to it , I slept all afternoon…). So I really don’t know why I decided on the spur of the moment to buy burger buns instead of scones…

I didn’t regret it a second because they were amazing : tasty, light, the sesame seeds brought just enough additional flavor. I could have eaten them right away, blank. But they were so good I figured they would be even better used in a proper burger, so I decided to save them and go for a vegan burger. Now you can indulge in burgers while still being gentle with your body!

Vegan burger. would you guess this is not meat?
Vegan burger. would you guess this is not meat?2 pains à burger

RECIPE for 2

  • 2 burger buns
  • guacamole (homemade: garlic, lime, cilantro, mint, cumin, smoked chili) 
  • 1 beetroot, 1 shallot, 300g of mushrooms, 200g of tofu, 1 egg
  • ketchup, pickles, soy sauce, pepper…
  1. Mix or slice thinly the beetroot, shallot and mushrooms
  2. Add the tofu and eggwhite. Season with soy sauce and pepper . The eggwhite will help stick all ingredients together
  3. Pan the vegan steack : 3 minutes each side
  4. Assemble : Spread guacamole on the buns, add the “steack” , layer gherkins and ketchup. Ready! Enjoy!

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End of summer brunch : Girolles and persillade in puff pastry

Tart with girolles and persillade

[HAPPY VEGGIE] The summer is leaving day after day. Last week I caught a glimpse of a girl wearing tights in the subway. Some crimson leaves have appeared here and there on the pavement. I have to shun clouds and heavy rains in the evening… But on the bright side plums and figs brighten the market stalls, along with the first girolles…

Staying synchronized with the seasons helps me welcoming the time going by..

For this birthday brunch I ended spending much more time than planned in the kitchen , but it was also because one idea called for another. I don’t know if you feel the same. It is sometimes difficult to just step in the kitchen and cook. But once you have started the energy comes in and you could stay hours and hours. Nothing new, cooking totally grounds, don’t you think?

In this super lavish menu, I confess I totally spoilt my godson who turns 15 this year (omg he is far taller than me now):

  • Several breads : baguette, brioche, granola bread. This is such a luxury in Paris to be able to try and taste wonderful breads everywhere . This time I picked Liberté. They have a stand in Galeries Lafayette Gourmandes and their own bakery in the 11th district
  • Homemade jams : apricot-cardamom and fig-thyme-lemon
  • Homemade tarama : this is so easy to make it is a total sin to buy the awful industrial thing
  • Red pesto with almond, basil and tomato
  • Quiche with girolles, spinach, parsley and freshly grated parmigiano. Pure heaven, I tell you… When it went out from the oven I had to refrain myself from eating right away and wait properly for my guests…
  • Chocolate mud cake with chocolate AND cacao… Frankly even licking the spoon took me to the verge of collapsing. This is a super rich chocolate cake but I keep preparing it for all birthdays, and it is always a hit :)
  • Rapsberries-litchi-lemon juice. I used an existing organic juice from Gayelord Hauser and added some fresh lemonade to make it lighter
  • Vietnamese coffee (of course!)

    Ingredients : 300g of girollles, 300g of spinach, 3 eggs, 10 cl of liquid cream, salt, pepper, parmigianno, 1 puff pastry

  • Wash the mushrooms and spinach. Cook them gently in a pan with some oil. Let the water evaporate
  • Mix the cream with the garlic cloves and parsley. Add the eggs, salt, pepper and freshly grated parmigiano
  • Precook the puff pastry for 15 minutes until it is golden
  • Garnish with the vegetables, the cream preparation. Sprinkle some additional cheese for the color
  • Bake for 20 minutes and enjoy piping hot!

This tart will be delicious with any mushrooms; The whole difference comes from the very tasty persillade. The green color also vividly contrasts with the mushrooms and makes it very enticing. You could replace the cream by tender tofu to make it lighter..


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Summer cooking N°3 Vitello Tonnato #FamilyandFriends

[LOVE TIP] Pursuing the summer cooking series, this week is dedicated to Vitello Tonnato. A delicious combination of veal simmered in a very aromatic broth (herbs, white wine..) paired with a tasty sauce made of tuna, lemon, anchovies and capers.

Not only is this a delicious dish, it is also easy and perfect to prepare ahead of time. As usual this recipe comes in a lite version where I cut on mayonnaise…


I served it with:

  • a green beans salad seasoned with home-made pesto of basil and almond (this is a good way to use the remaining okara when you are doing your own almond milk).
  • a potato, radish and chives salad

For 6: 800g-1 kg of veal , 1 onion, thyme, rosemary, celery, tarragon, (or use a ready made combination but much more fun to compose and adjust your own..), salt, pepper, white wine.
For the sauce : 1 tuna can, 2 egg yolks (cooked), 3 ss of capers, juice of half lemon, 3 ss of a good olive oil, 3 anchovies (here I replaced them by 2 ts of fish sauce…) 

  1. Simmer the veal in the broth (water with all herbs and wine) for one hour. Add the salt at the end only so that the meat keeps all its taste (if you add salt beforehead, the meat juices will aromatize the broth. This is pure chemistry..)
  2. Let the meal cool down in the broth. FYI some like to cook additional veggies to serve in the broth : carrots, potatoes.. But they need in that case to be added once meat has already started to cook.
  3. Wrap the meat in cellophane paper and keep it in the fridge,  overnight would even be better.

4. Sauce : Mix the smashed tuna with the egg yolks (already cooked!), anchovies, olive oil and 1 generous cup of broth. At this stage I totally skip the mayonnaise and would rather give some texture by the tuna and egg yolks. Season to your taste with salt and lemon (beware capers are already sour). Don’t forget a generous dose of pepper.

5. To serve: Slice the meat thinly and cover with sauce. Enjoy!

For the homemade pesto, I used okara : the almond leftover when you do your almond milk, added a garlic clove, basil, olive oil and salt. Parmigianno could be added of course, but it is already delicious as is! Try it, totally worth it !: )

Holidays are over… I took back a small bouquet from the garden : verbena, thyme, rosemary, tarragon, lavender, figs leaves and some green tomatotes… This smells of sun and South of France. Along with the Santa Maria Novella soaps  this will be the Summer 2015 fragrance.. What about you? What will be this year fragrance memories? 

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Summer cooking : tian provençal

[HAPPY VEGGIE] Now has come the time of holidays. I will share some of my favorite tricks to feed a family. For all those who want to enjoy their meals but not spend the whole day in the kitchen, this may be handy resources :) These recipes have done well amongst young and adults, ravenous appetites and slim conscious alike :)


For 8 : 2 eggplants, 4 tomatoes, 4 zucchinis, 2 garlic cloves, 1 onion, olive oil and salt, basil and thyme

1. Slice thinly all vegetables. Of course you can squeeze preparation time if you use a cooking machine or a mandoline

2. Press the garlic and rub the plate. Then set all vegetables against one another. Eggplants will be better off if you take care to snatch them against the plumpy tomatoes, just saying!

3. Flavour everything with generous amounts of basil and thyme. Of course you can replace these herbs with all those growing lavishly in the South of France : rosemary and sarriette are good bets

4. Cover with foil and bake gently for 45′ at average temperature. Remove the foil and let it golden on top. You can serve this hot, warm or cold. Blended aromas, melting vegetables..this is exquisite and tastes like real holidays!

Add some eggs “en cocotte” , one of my favorite way to have eggs. All you need is small plates that go in the oven. Add some cream, salt, pepper and chives. Voilà!

Of course, no summer would be real summer without ham, melon and salad… You can call for help for these. I doubt anyone can make it wrong (I know I am the control freak in the kitchen and hardly let someone act without having me supervising.. well scrutinizing .. what they’re doing!:)

Enjoy your holidays and please share with me the great recipes you have to feed your loved ones! Sniffkiss!

Friendship dinner #KohSamui #SouthofFrance

[LOVE TIP] As life goes by I find it somehow more difficult to make new friendships. Is it the lack of time? or less flexibility to accept and welcome new people? In any case it still happens and I love it. I leave it to the magics of life to make this little miracles happen, and make sure I can nurture and feed – litteraly- these new bounds!:)

Yesterday night I gathered some very old friends with brand new ones. But the common point was that instinctively I felt I could totally trust and enjoy these new relationships.

The “friendship dinner” was made of a blend of Western and Asian dishes:

sour and sweet soup with clams, cilantro and thai basil
amok : a dish often eaten in Thailand, Cambodia and Laos. White fish flavored with lemongrass, galangal, chili, simmered in coconut milk and lime. A blast, perfect for hot weather. To be served with green mango relish
back to the South of France for dessert with an apricot tart. The dough is very soft and mellow as it is a “briochée”. Cardamom makes wonders with apricot, as most of aromatic herbs such as verbena, lavender, rosemary.. Try it , you will never look back!

Amok: 4 portions of fish, 2 ss of red paste curry, 15 cl of coconut milk, 2 eggs, 1ss of fish sauce, 1 ss of sugar, 10 lime leaves finely shredded

Steam the fish, gently mash it with a fork. Add all other ingredients.Cook it in the oven (average temperature) for 30′. enjoy with white rice and cucumber/mango/chili relish

Apricot tart: 2 eggs, 180g flour, 80g butter, 80g sugar, 1ss orange blossom water, 1ss of yeast+1tsof sugar diluted in half a cup of warm water, 500g apricots, cardamom
Combine all ingredients for the dough and let it rise for 2 hours in a warm airless place. When ready arrange the dough in a pan, add the apricots, sprinkle with cardamom and sugar. Bake at 6-7 for 30′ Enjoy!

Sniffkiss and enjoy your week!

Sakura- sake-cherry ice cream, straight trip to Tokyo

sakura ice cream

[LOVE TIP ] If I had to pick up 3 fragrances/flavors to sum up Japan, I would for sure opt for matcha, yuzu and .. sakura (cherry blossom flowers) ! I was lucky enough to be in Japan some years ago precisely at the time of cherry blossom and still to this day vividly cherish these memories. By the way I can’t resit sharing with you some pics taken this year by a Japanese friendsakura JUnko

sakura Junko3Isn’t this amazing?

One of my friends brought me back recently some salt pickled cherry blossom. I have been wondering what kind of recipe I could come back with with such a special treat. And this is how this ice cream recipe emerged!

It combines the delicate aromas of cherry blossom with a special milky sake (brought back from Kyoto), with some fresh fruity cherries (home made jam)…

sakura ice cream
sakura ice cream

For 4: Easy but needs some ahead planning : 20 cl of liquid cream, 70g of condensed milk, 10 cherry blossom, 10 cl of saké (you can substitute with cherry liquor) , 3 ss of cherry jam, fresh cherries to serve (optional) 

1. Soak the flowers in fresh water and rince at least twice. Then let them infuse in sake at least for a whole night.

2 Whip up the cream into Chantilly. Add the condensed milk, the sake and the cherry jam.

3 Put it in the freezer for at least 3 hours

4 To serve, garnish with fresh cherries. This ice cream is also super good with black sesame ice cream!

sakura ice cream

So, are you ready to taste a bit of Tokyo? Let me know & enjoy your week!

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Tuna tataki with smoked chili, lime and garlic

[LOVE TIP] It’s incredible how a good marinade can change the game. I had some tuna in the freezer and wasn’t really motivated to cook it. But this recipe changed my mind. It’s very easy and fast to prepare provided you have all the ingredients at bay. So once you will be done with your shopping it will be almost done.. To serve with a goi, a Vietnamese coleslaw seasoned with tons of fresh herbs, black vinegar and sesame oil. tataki

Tataki :  300g of tuna, juice of half lime, sesame oil 1 ss of soy sauce, 1 ts of smoked chili, 2 garlic cloves, 1 ts of grilled rice powder.

Goi (Vietnamese coleslaw): 1/2 green spring cabbage, 1 carrot, shiso, chives, 1/2 lime juice, 1 ss of black vinegar, 1ts of soy sauce, 1 ts of fish sauce, 2 garlic cloves, 1 unseeded red chili, 1 ts of sugar, 1 ss of oil

1. Slice the tuna and marinate with all ingredients EXCEPT for the lime used to serve (or it will cook your fish) for 20′. The grilled rice powder will enrich the flavours and is a perfect combination with sesame oil.  You can prepare it easily at home or buy it ready made in exotic stores.

2.  Mince the cabbage and grate the carrot . Clean and chisel the herbs (you could replace shiso and chives by mint and cilantro). Season with all other ingredients. The oil will help give a nice soft texture to the cabbage. This is the only recipe where I combine lime AND black vinegar , fish sauce AND soy sauce. But it is really worth it, once you will have taste the depth of the flavours I bet you will stick to it.You can prepare this sauce ahead of time and stock it for 2 weeks at least in the fridge

3. Grill the tuna quickly in a pan

4. Serve with fresh salad and goi. Enjoy!

You like it? share it!:) Sniffkiss!

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Cheesecake with elderflower and red fruits #doubleservings

[BONNE MINE] If you are a cheesecake lover, this recipe is for you! this is a baked version, flavored with elderflower syrup and red fruits. If you don’t have elderflower at hand you can totally susbtitute with lemon zest and juice.


This is what I prepared to thank a special press delivery and customized coaching session! :)

Ingredients : 2 eggs, 1/2 pack of Philadelphia cheese, 250 g of cottage cheese, 5 ss of elderflower syrup (or 3 ss of sugar+ juice and zest of an organic lemon), 10 cookies (I used some speculoos for extra flavour, but you can use regular shortbread cookies), 75g of butter or a mix of 3 ss of olive oil+2 ss of honey+lemon juice , 250g of red fruits to serve.
1 Whip up the whites. Add the philadelphia cheese, the cottage cheese and elderflower syrup.
2 Scramble the biscuits, add the melted butter or olive oil mixture.
3 Bake the bottom at low temperature (4-5) for 10′. Retrieve from oven and let it cool at external temperature. Add the white cheese mix and put it back in the oven for 20′.
4. Once cooked, let it cool and then serve with red fruits
Sorry about the finger prints… I wanted to check if it was cooked, added some cherry blossom flowers brought back from Tokyo, retrieved them…A bit of a mess really…

But this recipe comes with a  bonus : once your guests will leave and that you will be free to pick up all the remaining rapsberries.. you can have the final serving for breakfast with some strawberries. Yes We Can! Do you usually smirk on the remaining parts of the dessert? or is it just me praying for some to be left?

Sniffkiss and enjoy your weekend!

Blanc-Manger with orange blossom water and pistacchio

[HAPPY VEGGIE]  If I tell you tartare and fries, pizza, beer and sausage, will you answer me testosterone and football match? Is this innate or acquired taste? Do you have to be a man to like sausage and a woman to like salad? Do you think there is a feminine touch when it comes to cooking?

Yesterday, I had some thinking about this because we were having a girls dinner. Girls only – dinner. I was in charge with the dessert. Well, what would be an ideal girls dessert? pavlova? chocolate? tapiocal pearls?..At the end I wanted something light and fun..just like our small talks! something cute and appealing… just like us! and primary and foremost something that would be really good and tasty

So I came with a blanc manger fragranced with orange blossom and pistacchio , a blend between a mouhallabieh, a delicious Lebanese rice cream, and a Morrocan orange salad flavored with mint and cinnamon.  You name it, I wanted to bring some sun along!

Blanc manger fleur d'oranger pistaches
Blanc manger fleur d’oranger pistaches

For 6, 35′, easy: 3 oranges, mint, orange blossom, 250g of soft white cheese, 100g of mascarpone, 50g of agar agar  (you can also use some gelatine for a softer texture, but it is extracted from pork bones, so I’m not totally at ease..), 4 ss of sugar , 1 handful of pistacchios, cinnamon (optional), honey (optional)  

1- Peel the oranges and slice them. Add a ts of blossom water, 3 sprifs of mint and a pinch of cinnamon

2- Melt the agar agar in 250 ml of water. Retrieve from fire and add white soft cheese, mascarpone, orange blossom water and sugar . Let it cool a little

3- In a mold arrange the slices of orange in the bottom. Pour the liquid on it and let it fully cool

To serve : unmold the blanc manger. Use the remaining oranges and pistacchios to ornate. If you wish, you can pour some honey here and there. When you slice it the oranges will add a beautiful touch of colour. Enjoy!

NUTRIgastronomie: Orange Blossom water is a natural soothing ingredient that will enhance your sleep. Agar agar is naturally very filling so perfect for diets..

What about you? what do you like to prepare when you have a girls night? do you have some special dish? Please share!:)