Pecan and Silan biscotti 

I enjoy baking biscotti when the weather starts cooling down because it goes perfect with that afternoon coffee that we all wait for when we start feeling tired by mid day. I used silan (date syrup) to reduce to amount of sugar but keep the sweetness to this delicate afternoon treat. Combined with pecans and orange, you obtain the perfect biscotti!

3 1/2 cups of flour

2 tsp  of baking powder 

Zest from one orange plus 1 tbsp of orange juice 

3/4 cup of sugar

2 tbsp of silan 

2 tbsp of vegetable oil 

4 large eggs

1 cup of chopped pecans 

In the bowl of a mixer, combine the eggs with the sugar. Mix on high speed. Add the orange zest, orange juice, silan, oil. Incorporate the flour, baking powder and chopped pecans. 

Store covered in the fridge for about 30min. 

Preheat the oven to 325. Form two long logs and bake for 30min. Remove from the oven and let it cool down. Slice the logs thinly and place them face up. Bake for an other 15 to 20min. 

Lemon and Orange tart with Hazelnut crust 


I love baking pies, it’s not a secret. My idea when creating this dessert was to make a pie that would be out of the ordinary, not the traditional chocolate hazelnut pie, but something more sophisticated. Two easy steps come in the making of a delicious pie: make the filling then make the crust and assemble. I was trying to imagine for a few days the perfect filling that I would combine with the hazelnut crust. I came up with a few options like vanilla or raspberry but the combination of lemon and orange was absolutely tempting. Imagine an almost sweet crust with this tangy filling mixed with lemon and orange zest. This pie represents exactly the perfect summer dessert. 

For the crust:

  • 1 cup of flour 
  • 1/2 cup of halzenut 
  • 1 egg
  • 1 tsp of salt
  • 1/4 cup of sugar
  • 8 tbsp of butter or margarine


  • 2 tbsp of lemon juice
  • 1/2 cup of orange juice
  • Zest from one lemon and one orange 
  • 4 eggs
  • 3/4 cup of sugar
  • 8 tbsp of butter of margarine

First prepare the crust: ground the hazelnuts. Add the flour and salt. Mix with a spatula. Add the margarine, egg and sugar. Place the dough in a 9 inch pan greased already and chill in the fridge for an hour. 

Prepare the filling: in a large bowl of a mixer, beat the eggs with sugar, lemon juice, orange juice and both zest. Pour the prepared mixture into a small pan over a low fire, add the butter and stir gently with a spatula. Remove from the fire after 10 minutes or when the mix starts becoming bubbly. 

Bake the prepared pie crust for 20 minutes on 375. When cooled down, pour gently the orange lemon filling. Decorate with lemon zest and orange slices and chill overnight. 

Lemon and Orange chicken 

It is my first time making this recipe and I actually came up with it by experimenting and testing flavors and different ways of cooking chicken. I usually always cook chicken in the oven – until today I don’t know why. Maybe I find it easier, have more control over the cooking. I’m not sure. But my oven decided to take a little break from the cooking – let’s just say you never want this to happen in your kitchen. So I started imagining recipes on the stove top only. Of course the possibilities are endless but when you want to get sticky, yummy chicken drumsticks, it is of course possible to make it in a pan. Here’s how:

  • 2 lemons sliced 
  • Juice and zest from one lemon
  • Juice and zest from one orange 
  • 2 medium onions thinly sliced
  • 1/4 cup of olive
  • Salt
  • Pepper
  • 2 tbsp of honey 
  • 2 tbsp of garlic powder
  • 1 tbsp of ginger
  • 1 tbsp of Italian seasoning
  • 1 tbsp of spicy paprika
  • Fresh parsley 

In a large pot, heat up 1 tbsp of olive oil. Sauteed the onions until they start becoming brown. In a small bowl, mix the lemon juice, orange juice, olive oil, honey, salt, pepper, garlic powder, ginger, paprika, Italian seasoning. Pour over the chicken and toss to coat. Add the chicken pieces to the pan and cook on a medium fire for about 15min and cover.  Turn them so they don’t burn and cook for an other 15min. Serve with the lemon wedges and decorate with fresh parsley.