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.

When we were in Australia a few months ago, we attended our friends' wedding in Daylesford (a little town in the Victoria country side). The day after, a group of us met for brunch at Larder before taking a walk and heading to an after wedding day barbie (that's barbecue in Australia!). E. and I had already had lunch there the day before and it was nice to be able to sample the breakfast options too. E's choice was particularly intriguing to me: a yogurt panna cotta with toasted muesli and poached quince compote. I am more familiar about panna cotta as a dessert option but I have been known to occasionally have dessert for breakfast so why not! I have to say the combination of ingredients was perfect and it was such a refreshing dish on the day (it was the height of Summer over there).

For me, it is great to find new breakfast ideas because I can be a fussy breakfast person. I stick with one thing I like having for a few weeks, then I get bored and move on to the next thing. And I really do not like to skip breakfast so I look at every possible idea to vary that first meal of the day. So, a yogurt panna cotta with crunchy granola and fruit compote? Yes, definitely something that would satisfy my breakfast cravings!

Have you ever heard of pink tiger lemons? I have only been acquainted with this delicious citrus fruit for the past two weeks. As we came back from grocery shopping and I was unpacking, I was baffled to find those weird stripy lemons in one of the bags. It turns out E. was about to buy lemons and spotted those. He was intrigued so he added them to our basket. It was a really good choice!

Crepes season is on, starting with the French celebration of la Chandeleur (candlemas) on 2nd February.
I absolutely love crepes and galettes (a buckwheat type of crepe from Brittany). I already shared a couple of ideas for them over the years such as with caramelised apples, passionfruit and tonka white chocolate sauce or a savoury version with ham and garlic crème fraîche.
They are also such a great thing to serve for a dinner party. Imagine stacks of delicious crepes and galettes accompanied by many types of ingredients to fill them, the possibilities are endless!