What I love about Autumn is that some of my favourite ingredients are in season: leek, endives, celeriac, pears, apples, rosemary and hazelnuts. And one that I add to our grocery basket almost every week this season: butternut squash.
I really like the nuttiness and sweetness of this vegetable. My favourite way to cook it is to first peel it, then cube it, toss it with olive oil and spread it on a baking tray for roasting. It is perfect when tender and lightly caramelised on the edges. When cooked this way, it can easily be added to a pot of soup with seasoning, stock and whatever ingredients would go well with it. I have used it before in this miso soup with chestnuts and also not roasted in a simple butternut soup with blue cheese and walnut toppings.  
Among many recipe ideas, there is something else you can add it to: a delicious quiche.

The last time I was in France, all I kept hearing about was le gâteau nantais. As it happens, every patisserie I walked into had gâteau nantais for sale, in its full size or mini versions. Then, my mother also had one in the fridge and one of my cousins told me all about making one recently.
I was obviously really intrigued and felt I had to taste this cake sooner than later. And when I did taste it, I immediately knew I would have to share the recipe here because this cake is just really delicious and you should really try it if you like this type of desserts. 

​You say Summer, heat and sunshine and I say iced tea.
This is the one refreshing drink I really enjoy having when the weather is hot. And water of course, but that really just makes sense, right?
I love it unsweetened. Just plain cold brew tea served in a tall glass with plenty of ice cubes and a few slices of lemon. The perfect Summer thirst-quenching drink in my book.
I am also partial to a sweet version when it is nicely made and not full of artificial flavours.

Six years ago to this day, I pressed 'publish' on my very first blog post. And for the occasion I also shared a recipe for apricot halves with crumble.
At the time, I viewed Creme de Citron as only a food blog and as the years went by, it evolved into something that is not just limited to food. In a way, it grew to match more the way things evolved for me over the years and ongoing: delicious food yes, but also travels to beautiful and interesting places, and putting value in worthwhile things for a nicer way of life. 
Everyday, I am so thankful to all of you reading this blog. When I sit down at my desk to write those posts, I always think about you: the people who will read what I have to say and hopefully try some of my recipes, maybe even share them as a meal with friends and family, daydream at the travels I talk about and possibly take a few notes for a planned trip or a future holiday, enjoy breakfast or brunch time with some of the It's Saturday! links I collect for you, and perhaps attempt some of the lifestyle tips I give you.
To all of you, I say a huge MERCI for reading!

I could not just say thank you and not share something nice to go along with this note of course! 

I was recently thinking about those delicious blackberry rochers I made a while back and thought it would be a great idea to adapt the recipe to a Summer fruit and a different type of nut. Since raspberries are currently in season, they are ideal for this type of sweet treat and even better with the addition of pistachio nut.
The idea kept popping up in my mind so as soon as I found some time for it, I rushed to my nearest shop and got the three ingredients I needed: fresh raspberries, good quality Belgian white chocolate and ground pistachios (well, those were whole peeled one but I finely chopped them for a similar effect).

One of the things I love serving at a dinner party is a platter of various delicious cold things with a bowl of dip. You can find some really good store-bought dips but it is not actually that hard to make your own and it is also much nicer.
I became familiar with the idea of dips while living in Australia as I discovered entire supermarket aisles dedicated to this. And then every party we went to there always had a huge selection: spinach, corn, caramelised onions, artichoke, cheese, humus, beetroot humus, guacamole etc. the list could go on an on.

I do love having dinner parties where the main course is just a giant platter of cheese and charcuterie. To balance it, I add a few crudités (selection of raw vegetables) and a dip or two. As much as there are many many dips to choose from, I prefer to stick to just a couple I really like: humus and whipped feta. Those are easy enough to make at home rather than buying ready-made.