Easy Lunch

AfricanCuisine, American Cuisine, Lunch, Pastry



My friend made the dish the only thing I know that was inside was tilapia and platain sorry guys



Gregg’s Cinnamon Roll


I’m sorry but I don’t know why people waste £3 something on this drink I found it to be too sugary for my liking for but I will give the brand a benefit of a doubt may need to try other flavours to decide either or not I would consider buying it out of my own pocket


For the New Year

Bakery, ChocolateCake, Dessert, French Pastry, FrenchDessert


Présentoir basique avec 5 gâteaux factices pour votre événement ( mariage, anniversaire…) pour 75 personnes.
Décoration et parfum de gâteau selon votre goût. A partir de 220 €.




Sunday’ Treat

Dessert, French Pastry, FrenchDessert, HomeBaked, HomeCooking, Pastry


The one above is called Noix de Coco Vanille You will first need to preheat your oven to 180 ° C If your oven works by thermostat that would be 6, then what you need to do next is melt your butter in the microwave after doing that blanch eggs and sugar with a whisk .( Hand one or electric one would be fine When that is done you then add the coconut milk ans then the melted butter You then pour the flour and yeast in mixture then you get mixing viogorously

The next thing you should do is aplit the vanilla pod in half. Collect the pulp and add it to the dough. Stir in the grated coconut and mix until the mixture is smooth. Mold butter and flour then pour it in let it bake for about 40 to 45 minute theb unmold the cake oncr warm and sprinkle it with grated coconut oh I forgot in the mix you add the vanille drops in there .


The one in the middle is called Charlotte aux poires: Cartouchiere (biscuit cuillere a la poudre de noisette et disque)

How to get it done You need to A

  • Beat the egg whites and add the sugar in three times to squeeze the whites.
  • Then add the egg yolks gently, mix with a spatula.
  • Then what you need to do is  stir in the sifted flour and lift gently with a spatula also
  • Follow by you pouring  the mixture into a pocket with a smooth 10 gauge socket.
  • Then you spoon the biscuits on a baking sheet with parchment paper.
  • The fun part is sprinkling the cookies with icing sugar then what you need to do is give it a 5 minutes then repeat the steps just before baking. This step is called beading a biscuit.
  • The Bisque will need to be baked in the oven for 15 minutes at 180°C
  • Once the 15 minutes is done let it cool down before taking it out with a spoon of course

The one below is called Paris Brest

If Your Happio And You Know….

American Cuisine, Burger

We went to Fat Hippo in Jesmond which is in the North East of England in a city called Newcastle upon Tyne . For our starers a friend ordered deep Fried Gherkins lightly battered on a bed of shredded lettuce. With garlic mayo and Freddie’s and I ordered the Fingers Southern fried chicken strips on a bed of rocket. With buffalo hot sauce. The sauce which came withe the chicken was vert nice not too spicy and not too sweet either Both disg came to the total of £9



This was a very flavouring ,but nevertheless it tasted nice .My friend who waa the one who ordered it said it was slightly too peanut-buttery if that is even a word. The burger she had in Fat Hippo was called :PB+J which consisted of Double 4oz patty, topped with chunky peanut butter, cheese and homemade bacon jam and my burger was called :Fat Hippo Double 4oz patty, topped with streaky bacon, chorizo, cheese, onion rings and Fat Hippo sauce Together our main came to a total of £ 21.8


We also previously went to Giraffe World Kitchen Sadly I cannoy recall what the name of the two photo inserted were called , but I thought I should include them anyways .

By no mean am I a food blog , I just love food


Do You Have A Sweet Tooth ?

Dessert, French Pastry, FrenchDessert, FruitCake, HomeBaked

Mise en place avent livraison


Double fraisier


Charlotte Poire


L’emblematique et tradionnel noisette


Bavarois Poire

My uncle Ovide works for an amazing French chocolatier in Paris called Patrice Chapon who once used to cater to the Queen of England in Buckingham Palace .

J ‘ espere que un jour mon oncle Ovide will have his own shop . His not only an amazing husband , dad and uncle But his an amazing pastry chef and chocolatier who’s work hopefully one day will have a market .

He works for an amazing guy whose work not  speak  perfection,but his chocolate are a work of art itself

When you Chocolat Chapon’ website , the website takea you on a journey and it’s nicely designed and  my uncle’ work is becoming a work of art also thanks to Mr Patrice Chapon .And fingers cross hopefully have a place in the market . I hope that one day my uncle Ovide will  step out from Mr Chapon’ shadow and do great things in Paris , Congo , Gbadolite etc etc

When he is not working at chocolat Chapon . His making cakes and what not at home and selling it to friends and family member with a sweer teeth