Mad About Macarons - How to Eat Like the French: a French food blog in Paris of healthy recipes, Paris tearoom and patisserie local guides, lifestyle and gourmet French travel.
What apples are best for baking/cooking, French expression with apples and a collection of easy, heathy apple recipes with reduced sugar
Healthy German red cabbage recipe, referred to as Flemish style in France.
How to make an authentic homemade chocolat chaud, just like the ones we enjoy in Paris.
French style coconut macaroons made with unsweetened coconut, sugar, egg whites, honey and salt.
Moist buttery almond French teacakes made with egg whites, browned butter, ground almonds, sugar and a little flour.
Easy recipe for French crêpes, best eaten for breakfast or for goûter (teatime) with sugar and lemon or with any of the classic toppings like jam, chestnut or chocolate spread, or salted caramel sauce.
Adapted from 'France the Beautiful Cookbook' by the Scotto Sisters - with reduced sugar in the filling and addition of nutmeg.
A crispy and soft upside down tart or individual tartlets of caramelised onions, toasted walnuts with or without cheese.
Rhubarb Compote with Hibiscus tea, naturally colouring green rhubarb pink and infusing a delicious rose and cranberry-like flavour to it.
Homemade dark chocolate granola with coconut, brazil nuts, cranberries and sesame seeds with no added sugar, just natural ingredients to sweeten this luxury start to the day, stuck together with the best melted chocolate.
Healthy breakfast muffins with no added sugar: just naturally sweetened with banana, moist dried fruits and brazil nuts.
Celebrate rhubarb and rose season with this financier style rose rhubarb orange cake, an easy French teatime treat with reduced sugar, making it also ideal for breakfast or brunch - or dessert served with rhubarb compote and some rose macarons.
A triple chocolate bunny cake that's great for Easter, birthdays or baby showers.
A reduced sugar chocolate banana marble cake (or banana bread) perfect for breakfast or brunch, either topped with roasted banana or served at teatime with a fudgy dark chocolate ganache.