How was your week? I saw there is some very cold weather (and snow?!) on the way this part of the world next week. I hope you are all preparing for it well with food, warm clothes and cosy things to do. In the meantime, here is a series of links for you to enjoy this Saturday:

- Something interesting: a good excuse for planning a trip to London.

- Something delicious: after hearing so much about those salted butter chocolate chunks shortbread
cookies, I made a batch and nearly ate everything (believe the hype here, they are wonderful).

- Some other delicious thing: I made more of this chocolate rice pudding with poached pear and hazelnut praline.

- A book: I devoured this incredible book about food by Ruby Tandoh (I might even re-read it, which is something I rarely do - this is how much I enjoyed it).

- A song: I listened to this young French singer's beautiful songs on repeat.

- A TV series: we finally started watching the tv series based on novel The Handmaid's Tale by Margaret Atwood (which I had read last year and highly recommend adding to your reading list if you haven't yet). We are only on episode 3 so far and it is such an incredible adaptation of the book.

When I think about simple desserts I really enjoyed as a child and still do to this day, the first thing that comes to mind is riz au lait (rice pudding). This and semolina puddings were some of my favourites. Creamy and simply flavoured with vanilla, I would often favour this over a slice of cake. I think what made it extra special were the little touches my mother would add: a few dollops of apple compote, a drizzle of dark chocolate and sometimes, the most fun of all, a small buttery biscuit (such as Petit Beurre for example) and a spoonful of jam hidden under the creamy rice pudding (I was always ecstatic discovering this little surprise).

These days, I obviously do no wait for my mother to be around to make me rice pudding. First of all because we do not even live in the same country, second of all because I can just make it for myself (ok, well sometimes I even buy it ready made but trust me, there are some really delicious ones out there). There is something actually quite satisfying and relaxing about making a pot of rice pudding. It is not a fast recipe, it takes time and attention so turn on the radio or a good podcast, put on your favourite apron and start preparing some of that delicious creamy dessert. I happen to have a delicious recipe for you!

Happy weekend all! I hope you have been keeping warm this week. Looking at the temperature every morning this week made me want to go back to bed but there was much work to be done so it was not an option. Plus, this means I can look forward to all the cosiness this weekend has to offer (there will be much reading and cooking done).
Here is a little collection of links to enjoy this Saturday:

- Something interesting: this wonderful mobile office idea.

- Something delicious: this veggie lasagna that I want to make at the weekend.

- Another delicious thing: I will be making these crepes next Tuesday for Pancake Day.

- A book: I really enjoyed reading this bestseller last December.

- A song: Dynabeat by Jain and once again, an amazing video to go with it.

We were in France over the Christmas holidays and as usual we packed up a few things to bring back while there: from Nantes, Paris and delicious gifts from our family. Let's see what was in our suitcase this time!

Another year, another French Crepes Day or la chandeleur (otherwise known as candlemas). As usual, on 2nd February, I prepare a good batch of crepes batter so we can have a dinner of delicious French pancakes. I serve them with many different toppings, savoury and sweet, so each person can create their own filling. If you type in 'crepes' in the search bar on this blog, you will see I do love varying the toppings and coming up with new ideas every year.

It should probably be noted that I do not make crepes only on special occasions (such as 2nd February or Pancake Tuesday). I love making them all year long, especially for dinner parties since you can make them ahead of time and keep them in a warm oven before serving with all the toppings set on the table for the guests.