Moroccan Almond CigarsĀ 


These sweet Moroccan cigars are a delicious treat made of ground almonds, infused with a delicate taste of rose water and dipped in honey.If you can find Brick dough it is best, but egg roll wrappers which are more readily available work well too. 

  • 20 sheets of brick dough or phyllo 
  • 3 cups of ground almonds
  • 1 tablespoon of melted butter or margarine
  • 1 tablespoon of cinnamon
  • 1/2 cup of granulated sugar
  • 1/4 cup of rose water
  • 1 egg white
  • Vegetable oil
  • Honey

In a large bowl, mix together the ground almonds, melted butter or margarine, sugar, cinnamon. Add the rose water gradually until the mixture becomes soft.

Lay flat a sheet of brick or egg roll wrapper.

Place a small amount of the mix on one side of the sheet. Brush the other sides with egg white. Fold the sides of the sheet over the ground almond mixture and roll very tight into a cigar; press firmly with the seam down. Heat up vegetable oil in a large pan. When the oil is hot, fry the cigars for about 5-6 minutes on each sides or until they become gold.

Remove the cigars from the pan and let them cool down.
Pour honey on a large plate and roll the cigars one by one until they are completely coated.
Enjoy with a warm cup of moroccan tea.

No bake chocolate cake


I had this cake many years ago at a friend’s house and I was always wondering how she made it but never asked for the recipe because back then I wasn’t ready to live my life in the kitchen. So when I started getting into the cooking, I tried making it a couple of times. In order to succeed in baking, you need lots of time and patience. My first attempts were sadly not great and I knew I had to stick to the basic: the taste of the chocolate needs to create a burst of flavor. During my testings, I added different sort of ingredients and it was never satisfying: coffee, vanilla, lavender. 

But yesterday I realized that I had to let the chocolate works it’s magic. A simple plain chocolate cake with almonds goes perfect with tea and coffee. It takes 10 minutes to make it but needs to be frozen overnight. 

  • 1 package of sugar free cookies 
  • 10 ounces of good quality chocolate 
  • 1/2 cup of sugar 
  • 1 cup of sliced almonds
  • 2 cups of milk 

Melt the chocolate in a large pot and add the milk and the sugar. Stir gently. Break the cookies and add to the pan along with the almonds. 

Grease a 9 by 5 inches pan and pour the mixture. Cover and put in the freezer overnight. 

Hazelnut Chocolate cream tartlets

Whenever I taste hazelnut it reminds me of Nutella. Growing up, I had Nutella on French crepes as an afternoon snack and it was perfect. Afterwards, I would eat Nutella by the spoon without never getting tired of it. Breakfast would also be sometimes toast with Nutella – and those kind of breakfast were sometimes extended until lunch. So this is probably why the taste of hazelnut reminds me of Nutella. I wanted to make a sweet little treat, that you can share (or not), with a chocolate filling but that is not too sweet. I like dessert but I also like to limit the amount of sugar I use when I am baking, this way I can really taste the combination of each ingredients without being overwhelmed by the sweetness. 

For the crust:

  • 1 cup of flour 
  • 1/2 cup of ground hazelnut 
  • 1 egg yolk
  • 1/2 cup of sugar 
  • 8 tbsp of margarine or butter
  • A pinch of salt

For the chocolate filling:

  • 1/4 cup of sugar
  • 1/3 cup of water
  • 4 egg yolks
  • 2 cups of heavy cream
  • 1 tbsp of vanilla extract
  • 10 ounces of good quality chocolate

To make the tartlets: in a large bowl, mix together the flour, ground hazelnut, egg yolk, salt and sugar. Add the margarine or butter one tbsp at a time and mix by hand until the dough becomes homogeneous.

Grease 12 little tart molds and preheat the oven to 375. Press the dough on the bottom of each mold, pick with a fork and bake for 35min.

In the meantime, prepare th chocolate filling. In a large pan, heat up the sugar mixed with the water and stir gently with a spatula, until it becomes bubbly and lower the fire. Beat the egg yolks and stir in the pot along with the heavy cream. Add the chocolate and vanilla extract and mix slowly with the spatula. Keep on a low fire for about 10 to 12min, making sure it’s not burning. 

When the tartlets are ready, pour a little bit of the chocolate mixture in each and bake for 15min on 350. Refregirate 4 hours before serving. 

Healthy granola bars

Naturally sweetened and packed with nutritious ingredients, those granola bars require no baking and are the perfect addition to lunch box or mid-day snack.

  • 2 1/2 cups of quick cooking steel cut oats
  • 1/2 cup of maple syrup
  • 1/4 cup of coconut oil
  • 2 tablespoons of vanilla extract
  • 1/2 cup of chopped walnuts
  • 1/2 cup of chocolate chips

In the food processor, chop the walnuts and add the steel cut oats. Transfer to a large bowl and add the chocolate chips.     In a small pan, bring to a simmer the maple syrup with the coconut oil and vanilla extract. After a few minutes, pour over the dry ingredients and mix with a spatula.

In a glass 8×8 baking dish, spread evenly to form a large square. Place in the freezer for about an hour. 

Remove from the freezer and slice them.