Let's start the month with something sweet. With such a thing as these delicious clementine and tonka madeleines perhaps?
I am finishing the month of January (still in lockdown, always in lockdown) by sharing a delicious recipe for cannellini bean dip with crispy shallot. Something really easy to put together at the last minute and to enjoy with a variety of small dishes.
As my third Christmas recipe and last blog post for this year, here is something delicious to make for the holidays or wrap into edible gifts: apricot and pistachio tonka bean biscotti.
I could not finish the year without another adaptation of my chocolate chip cookies, this time a holiday version with a recipe for gingerbread chocolate chunk cookies.
For the holidays this year, I have decided to share not just one but three delicious recipes for little things you can make for yourself or gift to people, starting with these easy-to-make apricot and hazelnut blond chocolate mendiants.
The second recipe I want to share this month is for those delicious pistachio and white chocolate cookies. They are based on the same recipe I used for this wonderful chocolate chip and sea salt version I shared earlier this year. Maybe it will be a lockdown special from now on, one new cookie recipe per lockdown. And I obviously hope we do not get too many (of the lockdowns, not the cookies).
Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.
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