A lot of you have been enjoying these easier, more accessible recipes. The funny thing is so am I! The kitchen has always been my refuge and I hope you find solace in cooking and baking too, with these quick and easy recipes.
yasmine idriss
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Continue ReadingMy kids recently asked me why I started Petites Choses more than 17 years ago, I think I did as an extension of me, of my being. A way to connect and grow. I’m super happy and proud to feature in the @myfoodstoryglobal recipe book with some exceptional chefs and home cooks from more than 40 countries, many of them I am blessed to call my friends. The book is about how food- once again- connects, bridges gaps and tells stories.Do what you love- love what you do.
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Continue ReadingMy love for food—and quality ingredients—is no secret. So when @boursin_arabia and chef @nathan.rueffpro invited me to an intimate Supper Club, I couldn’t wait to see how Boursin cheeses would take the spotlight. From personalized dishes to unexpected flavor twists, we discovered just how versatile Boursin really is. What will you create with yours? Boursin flavors are:Figs and nutsTrio of nutsTruffleOlive and RosemaryGarlic and herbs
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Continue ReadingI usually have my coffee black but I sometimes crave a nice creamy cup. The problem is that most commercial creamers are full of hydrogenated palm oil and other ingredients I can’t even pronounce. When someone suggested I try @cahvacreamer.uae, made with simple ingredients such as coconut oil and monk fruit, I thought why not! I was super happy to discover my new favorite creamer, it was delicious! Creamy and delicate, with all the flavors of traditional creamers but finally one that’s actually good for you- no hydrogenated oils, no high fructose corn syrup, 100% gluten free and so delicious! Check…
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Continue ReadingOlive oil and laban pistachio cake. A super moist and easy cake that is bursting with freshness. The olive oil and laban (yogurt) create magic with a super tender crumb. The tanginess and crispness of the lemon drizzle works perfectly well with the nutty and moist cake. I loved coming up with this recipe as the ingredients are super simple and the outcome is perfect. Decorate it or leave it rustic- you’ll love it anyway.
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Continue ReadingRice pudding has always been one of all time favorite desserts! Can you imagine my satisfaction when I made it using date paste? I added some Madagascar vanilla from a pod, some orange zest and yummml! It tasted creamy, caramely and sooo good.
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Continue ReadingI have been so busy, barely having time to create the right content to share. So I went back into into my camera roll and found this simple salad I made last year while on holiday in France. Nothing makes me happier than fruits and vegetable markets! It’s super simple, just make sure not to over cook the beans and put them in icy water to retain their green vibrancy and their crunch.
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Continue ReadingTHE one cake recipe that you’ll need in your life! It is super easy to make using basic ingredients you probably have at home. The freshness of the lemon zest is delicious and the labneh will create a soft crumbed cake that everyone will love.
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Continue ReadingTo be honest, the is the truest of true crumbles minus the butter, the flour and the sugar. Instead I made it using maple syrup, oat flakes and bran, some almond flour and super ripe and juicy fruits. I got inspired when I found some super ripe peaches peaches in the fridge and mixed berries in the freezer. Berries always turn into a gooey red coulis and transform any crumble into heaven.
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Continue ReadingOnce you try this crème pâtissière légère (or light pastry cream), you’ll understand my obsession with making it. It’s super easy to make and the result is a velvety, custardy whipped cream studded with vanilla specs.For this tart, I used a gluten free ready made shortcrust dough (pâte brisée), half a jar of lemon curd that I spread under the cream and some berries.