Recipes - Travel & Food

Gravlax salmon avocado toast

This recipe can be enjoyed as breakfast or lunch, it's light but filling and nourishing. Avocado toasts with the famous gravlax salmon I shared last week.

Cucumber rougail

This is not a salad and I wouldn't recommend eating it on its own. Why? You may ask. Well, it's spicy! Very spicy. Rougail is a condiment widely used in Reunion Island as a side with rice and cari (which are stews basically). Cucumber, onion, chili, salt and a bit of oil.

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Lime and coriander homemade gravlax salmon

I've been wanting to try homemade gravlax for a while but I always procrastinated it because it seemed complicated. Well, turns out it's not! You just need a bit of patience. And the texture, oh you can't beat that. I flavored it with pepper, coriander seeds and lime zest.

Ground beef cannelloni

I just made a bolognese sauce, filled the cannelloni with it, sprinkled with grated cheese and 20 minutes later you have a delicious dinner ready. Serve it with a salad and it's just perfect. Hits the spot everytime.

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Blanquette de veau, French creamy veal stew

A French classic : a creamy veal stew! I had never attempted to make one before. I use the ancestral recipe of putting egg yolk in the sauce to make it extra rich and creamy and let me tell you : it's good! The veal is really tender and the veggies are delicious.