French reversed apple pie (apple tarte tatin)

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This is not a simple apple pie. This is an incredibly delicious apple tarte tatin! This is THE recipe for which I shared the caramel syrup recipe previously. Bless my mother in law again for this fantastic dessert. Well, just make sure not to eat this too often as the pie is pretty rich with butter and sugar. Count about 550kcal/2300kj per serving. So this is not a friendly diet recipe. But it’s perfect for family lunch on a Sunday.

French reversed apple pie (apple tarte tatin)

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Ingredients (8 servings):

Pie dough:

  • 100g/3,5oz Maizena
  • 250g/8,8oz flour
  • 150g/5,3oz butter
  • 13cl water
  • 1 teaspoon of baking powder
  • 60g/2,1oz sugar
  • 2-3 drops of pure vanilla extract


  • 1kg/2,2lbs apples (boskoop or similar)
  • 60g/2,1oz butter
  • 3 tablespoons of sugar
  • 18cl caramel syrup

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  1. The pie dough. In a bowl (or a robot) mix the flour, Maïzena, baking powder and sugar. Add butter cut into small pieces at room temperature and water. Mix it well. Shape the dough in a bowl, cover it in plastic wrap and refrigerate for half an hour.
  2. Pre-heat the oven to 180°C/350°F.
  3. Make a caramel syrup. Pour about 18cl of caramel syrup in a the bottom of a pie mold (Ø26cm/10inches).
  4. Fill with peeled, cored and sliced apples. Sprinkle sugar and scatter the butter curls.
  5. On a floured surface, roll out the dough into round circle just a little bigger than the mold. Place over the apples and tuck in the sides between the mold and apples.
  6. Bake for 35 minutes. Remove from the mold when it’s still hot placing a round dish over the pie and turning the mold upside down. The crust is down and the caramelized apples on top.


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Grandma’s baked apples

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Baked apples are such a gourmet dessert that fits a healthy diet. I feel it’s not as common to serve this dessert as it used to be. Though this dessert has it all. It’s delicious and low carb – depending of course how much butter and rum you add. I really like this version using honey and rum; my grandma’s favorite.

Grandma’s baked apples

Ingredients (2 servings):

  • 2 apples (boskoop or similar)
  • 2-4 teaspoons of honey
  • 2 teaspoons of rum
  • 2 salted butter curls
  • 1/4 Lemon juice

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Preheat oven to 180°C/355°F.

Wash apples. Cut the top of the apples and keep it apart. Remove cores using an apple corer if you have and make holes about 3/4-inch wide. Use a bit of lemon juice to avoid apple oxidation. In the hole, add one or two teaspoons of honey. Add one teaspoon of rum. Then add, one salted butter curl. Close the apple with its top.

Bake for 35 minutes. Baste the apples with the pan juices from time to time.

Serve warm with crushed butter cookies on top.

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Sweet potato and orange melting cake

Sweet potato and orange melting cake

Carrot, beetroot, zucchini, … Vegetables are often great allies in cakes. They bring a nice melting texture. And this is true with sweet potato. I found a recipe using sweet potato and orange in Clea’s cookbook “Recevoir en Bio”. I was first skeptical but eventually convinced by the match. The recipe below is slightly different from the original.

Sweet potato and orange melting cake

Ingredients (8 servings):

  • 450g/15oz sweet potato
  • 150g/5oz apple
  • 1/2 orange zest and juice
  • 150g/5oz flour (T55 or T65)
  • 60g/2oz butter
  • 3 eggs
  • 120g/4oz sugar (or coconut sugar)
  • 1 ts agave syrup
  • 1 cs baking powder
  • 1 cs cinnamon
  • 1 cs gingerbread spices
  • 1 pinch of salt
  • 2-3 drops pure vanilla extract

Use a 9×9 inches brownie mold.

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Peel the sweet potato and apple and cut in big pieces . Steam for 20 minutes. Mash it.

Preheat the oven to 180°C/350°F.

In a big bowl, mix the flour, baking powder, spices and salt.

Whisk the eggs with sugar and agave syrup until whitened. Add the melted butter, orange zest and juice and pure vanilla extract. Then, add the mashed potatoes and apples and mix it well.

Pour the mixture in the greased and floured mold. Cook for 45 minutes.

Let it cool before removing from the mold. Serve lukewarm or cool.

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Beetroot, chicory, apple, ham and walnuts winter salad

winter beetroot salad

This winter salad is perfect detox after celebrations. Beetroot has great health benefits and helps eliminate body’s toxins. One great ally to balance a rich meal.

Beetroot, chicory, apple, ham and walnuts winter salad

Ingredients (4 servings) :

  • 4 pieces of chicory
  • 2/3 cooked beetroots
  • 2 apples
  • 200g/7oz  ham cubes
  • 100g/3,5oz shelled walnuts
  • Salt & pepper

For the dressing :

  • 5 tsp olive oil
  • 1 tsp walnut oil
  • 1 cs balsamic vinegar
  • 1/2 lemon juice

Directions (Under 30 minutes):

Wash and chop the chicory. Peel and chop the apples and beetroots. Mix together chopped chicory, apples and beetroots, ham cubes and shelled walnuts .  Add salt and pepper.

The dressing. In a bowl,  mix together the olive oil, walnut oil, balsamic vinegar and lemon juice. Pour the dressing over the salad and toss lightly to combine.

{Halloween recipe} Pumpkin and apple crumble


Extract of ‘Magical flavors, 49 extraordinary recipes and tips for kitchen boy’:

Recipe n°3 : Pumpkin and apple crumble

For the festival of writing, I visited my aunt Anna in York, in the North of England. Anna used to tell me about ghosts stories haunting the city all the time. Once, she told me the story of Luc, a kitchen boy working at the Golden Fork restaurant. He had never been lucky. His parents were poor and couldn’t meet their family’s needs. Also Luc decided to find a job to help his little brother pay for his studies. Luc went door to door and quickly found a job at the Golden Fork restaurant thanks to his chat. The restaurant chef was none other than celebrity chef Eric Yousolf. His name was known by all but none had seen his face as he never went out of his kitchen. People went from every part of the country to taste the chef incredible apple crumble. Unfortunately, just a few days after Luc arrived, chef Yousolf slipped on an oil puddle and died. When Luc discovered the body lying on the kitchen floor, he was really sad. Chef Yousolf was very kind to him even if he never smiled. As he was going to tell the neighbors, chef Yousolf ghost appeared in front of him next to the entrance. “Please don’t tell anyone. I died way to soon and would love to stay a little longer in my kitchen. What do you think of becoming my hands ? I’ll teach you everything.”. The same day, Luc was going to the market holding chef Yousolf shopping list. He bought everything plus pumpkin as it was his favorite. Back to the restaurant, he hurried up cooking, following every single chef advice. Only for the crumble, he made an exception by adding pumpkin to the chef recipe.  As customers came by, everything went perfectly. At the end of the service, one customer asked to see the chef. He wasn’t surprise to see the young kitchen boy instead of chef Yousolf as he always sent his assistant before. “What was the ingredient chef Yousolf added to the crumble? It was really surprising.” Pumpkin, said Luc. “Pumpkin ? What a bold choice! I loved it and would love to get this dessert every time I’ll come in the future!” After that day, the restaurant was always full and Luc get recognition for his cooking skills. Nobody get surprised that chef Yousolf just disappeared one day. Nobody, especially not Luc. As he had now enough incomes to meet his needs and help his brother pay for his studies, chef Yousolf stopped haunting the restaurant. Last time Luc saw him, he smiled at him.

The recipe :

Ingredients (5-6 servings):

  • 400g/14oz pumpkin
  • 3 apples
  • 20g/0,7oz sugar
  • 20g/0,7oz salted butter
  • 1 teaspoon of ground cinnamon

For the crumble :

  • 40g/1,4oz chestnut flour + 40g/1,4oz all purpose flour (or 80g/2,8oz all-purpose flour)
  • 80g/2,8oz butter
  • 80g/2,8oz nut meal
  • 60g/2,1oz sugar



Preheat the oven at 180°C/350°F.

Peel and core the pumpkin and apples. Chop into chunky pieces.

In a pan, heat the sugar until liquid and golden. Add salted butter immediately to the caramel. Add chopped pumpkin and apples. Cook for 10 minutes at medium heat. Add water or apple juice if needed so mixture stays moist.

Place the preparation in to a shallow baking dish.

In a large bowl, add chestnut and all-purpose flours, nut meal, sugar and butter cubed at room temperature. Rub until you have a very coarse mixture.

Sprinkle the crumble topping over the apples and pumpkin. Cook for 30 minutes.