In general, we only use a small amount of fresh herbs to enhance our recipes. In order not to lose the remains of herbs, just grind them in a food processor with a little bit of olive oil for a few seconds to form a fairly thick paste. Then, we distribute the dough in compartments of an ice cube container and then place everything in the freezer. We can then thaw them and add them to our recipes whenever we want!

Did you know that half a cup of pumpkin seeds is the recommended daily intake of magnesium? Magnesium contributes to the formation of bones, the maintenance of healthy teeth, lowers blood pressure, helps reduce the symptoms of migraines and much more! Pumpkin seeds are delicious and easy to incorporate into your diet, add them to your salads, cereals, sautéed vegetables, to decorate your pies or muffins or snack on them as a snack, plain or with spices!

Did you know that parsley was cultivated in ancient times by the Greeks and Romans? The Greeks used the leaves to make crowns for the winners of games while the Romans used parsley to hide the smell of alcohol. It was not until the Middle Ages that this herb made its way into the kitchen. Its culture then spread to western Europe, then crossed the Atlantic with the first settlers. Parsley will then become the most used herb in the kitchen.

Today, this herb is still present on our plates, to decorate, season and add nutrients to our dishes! Parsley is a source of iron, vitamin K, vitamin C and is credited with antioxidant properties.

Apple season has arrived! If you are planning an outing to pick them up, our tip for keeping them longer will come in handy.

An apple will keep for several days or even a few weeks in the fridge. In order to further prolong the conservation, choose the most beautiful, wrap them individually in newspaper before stacking them in a cardboard box. For those that will be a little less beautiful, use them to make a crisp or even a compote!

To properly clean the mushrooms without damaging them, first clean the tip of the stalk which may have collected dirt or sand. To do this, scrape the foot of the mushroom by turning around with the blade of a knife, removing the minimum of flesh. Then, immerse them in a basin of water with a little vinegar. Leave to soak for 5 minutes. Prepare two basins of cold water and immerse them in the first basin. Shake lightly and dive into the second basin, taking care to change the water in the first. Repeat this action until the water in the last basin is clear. Leave to drain in a sieve for a few hours in the refrigerator, taking care to cover the surface with a paper towel.

For a quicker (but less effective) alternative method, take a damp cloth or paper towel and gently rub the mushroom heads and stems. Mushrooms are now ready to add to your recipe!

Want to spice up your dishes? We share a perfect homemade ketchup recipe with you! Homemade ketchup is the classic accompaniment to meat pie during the holidays. Otherwise, it's a perfect sauce for a cocktail shrimp aperitif or even for fried potatoes.


RECIPE

Gently melt 40g of sugar in a pan until you obtain a caramel. 

Add the flesh of 3 very ripe tomatoes and cook for 2 to 3 minutes.

Add a little ginger and half a stalk of peeled and minced lemongrass, 

Add 2 tbsp. sherry vinegar, 2 tbsp. coffee honey and simmer for 15 minutes.

Mix, filter and enjoy!

Here are a few tips for a homemade pizza good enough for a trattoria. The foundation of a delicious pizza is the crust; it should be prepared several hours in advance, so it has time to rise. Good dough is made with a few basic ingredients: flour, yeast, water, salt and sugar. Here is a simple and delicious recipe.

Important: for a golden and crispy crust, the oven temperature needs to be high to create a thermal shock. We recommend that you preheat the oven to 450F. Place the pizza in the centre of the oven, so the crust becomes golden and the cheese melts without overbrowning. Cooking time depends on the thickness of the crust and the toppings but is usually 8 to 18 minutes. Before removing the pizza from the oven, check that the crust is fully cooked by lifting it with a knife: if it doesn’t stick and is lightly browned, it’s ready!

Cherry tomatoes add a delicious splash of flavor and color to any type of dish. Cutting them one by one is a task that requires patience, especially if you are cooking for a large group!

We have a trick to make your life easier; you just need two plastic lids of the same size. Place a handful of cherry tomatoes on one of the lids (do it so that the bottom of the lid is facing up). Add the other lid on top of the tomatoes then press lightly so the tomatoes stay in place. All you have to do is take a knife and pass it gently between the two lids to cut them all at the same time. Finally, remove the top lid, your tomatoes will be sliced ​​in the blink of an eye.

Cook your pasta in salted boiling water, add the salt when the water boils and immerse the pasta in the water only when the salt has dissolved. Never cook them in water with oil since the oil will form a greasy film around the pasta which will make the cooking uneven and prevent the sauce from adhering well. Be sure to use a large saucepan and stir every two minutes or so to prevent the pasta from sticking. Follow the cooking time indicated on the package, if your recipe says to recook the pasta with the sauce, drain it one minute before. Always keep a little cooking water to add to the sauce to bind everything well!