Archive for the ‘Recette en français’ Category


Soup for the soul – spicy pumpkin soup

December 16, 2007


Some soup for the soul is just what I need. Not only has it been raining cats and dogs but life has been a bit of a roller coaster recently. So what better than a nice cup of soup (and no, not this kind). I took a leaf out of Charlotte Lascève, the author of the delightful “Petit sequences” which we launched at La Cocotte this thursday. She made a delicious pumpkin soup. Perfect for a wintry evening. However I do like things spicy. The sweet, slightly nutty pumpkin flavour with the coconut milk marries well with a tablespoon or two (depending on how hot you like things) of red thai curry paste. Think a kick arse version of “Chicken soup for the soul” minus the meat 😉

If you haven’t checked out the amazing prizes in the Menu for Hope IV fundraiser. Make sure to do so!

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Hot off the press…

November 21, 2007


Hate to blow my trumpet, but who cares I’m so excited about being on the cover (with my cake) of this month’s Elle à table I just had to share it with you. There’s an 8 page article inside “Christmas dinner with the 4 girls from la Cocotte“. Andrea and I wrote the recipes and made the food (and some food styling). Nathalie did the beautiful interior and prop styling…well worth rushing to your local newsagent and getting a copy now, while there are still some left 😉


Be careful what you make kids eat…

November 9, 2007

I don’t really have the time to do a proper post in the next couple of weeks…so here’s a cute animation by Louis Clichy (if you don’t already know his ‘A quoi ça sert l’amour’ check it out, it’s adorable). Let this be a warning to all those parents force feeding their kids horrible things to eat… 😉


Can you really? I so can-tu-cci

October 12, 2007


Cantucci: famous tuscan almond biscotti

The last couple of weeks (or maybe months) have been pretty crazy, not just workwise but socially. I seem to be meeting a whole bunch of cool people every week. The obligatory ‘So what do you do in life?’ question crops up within 2/3 minutes of the first conversation. I usually say I bake biscuits, makes things a lot simpler (telling people you’re a food stylist, always involves a lengthy explanation). Then comes the ‘Can you make xxx?’ ‘Yes’ ‘Can you really?’ …and a demand of some proof of some sort. Read the rest of this entry ?


Stop the traffik competition round up

October 9, 2007

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Drum roll, please…here are the absolutely fantastic chocotastic entries for the Stop the Traffik chocolate competition. And what a range there has been. Each entry has had me licking my lips and going yum yum. Thanks to everyone who participated I’m truly impressed with all the effort everyone has made. If I’ve forgotten your entry or made an error, please let me know.

So start drooling over your keyboards (click on each image for the whole entry) and send me your votes to by Tuesday 16th October.

P.S. Only one entry per person. I know you guys want to win the goodie bag 😉


Raspberry & Dahlia mousse with mint choc leaves

July 7, 2007


On Thursday we had our little ‘flowery’ event @ La Cocotte for the book launch of ‘Petits bouquets de cuisine’. There were flowery mocktails and these little raspberry dahlia mousses with mint choc leaves. Absolutely delish! I couldn’t stop eating the mint choc leaves. Think After eight but without the sweet filling and calories.

Just a tip if you’re going to use Dahlias to decorate make sure you use pesticide free (flowers from the florist are usually heavily sprayed).

Special thank you to Andrea (the La Cocotte mastermind) who spent the night making the delicious mint choc leaves.



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Banoffee verrines

July 1, 2007


If you haven’t already fallen for ‘verrine‘ thing, then here’s a recipe you could make in your sleep. The whole ‘verrine’ (transl. glass) fashion has taken hold of the cuisine world the last couple of years. Everyone does them. We have about 5 cookbooks at La Cocotte covering every possible combination of sweet, savoury or both flavours together.

To be honest I think it’s a bit of a gimick. It just involves plonking several different layers of ingredients in a glass. But heh hoh it looks posh and I’m all for fancy things which can be whipped up within minutes.

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