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).

Another day, another rice pudding. I told you all about how much I enjoy this childhood dessert of mine last month and even shared a recipe for chocolate rice pudding with poached pear and praline.
This time, what I want to share with you is a wonderfully creamy vanilla rice pudding topped with caramelised apples.

Two years ago, I had a little series of choux pastry recipes going (first with gruyere and rosemary gougères then delicious and sweet chouquettes) and all that was missing since then is my beloved recipe for profiteroles with dark chocolate sauce. So let's wait no more!

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!

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.