British vanilla scones


By seeing through the photos scones on pinterest and instagram . I had one wish, test a recipe. Today, it’s done. I was amazed at the simplicity that I had to achieve them. I tried some time ago to make a brioche but the result was not really conclusive. I was afraid that my scones will not be very good, they do not rise or they lack taste. Well no. They were very good! I am especially proud to have concocted my own recipe.

These scones are perfect for a Sunday morning. Accompanied it with jam (here is that of my grandmother) or a little butter. In England, they put whipped cream but it’s a little heavy for my taste.

You can also make variations in this recipe, I put the vanilla extract for it to have a little more flavor but it’s still a « nature » recipe . You can add raisins, for example, it is often what is proposed.


For 10 scones

Preparation time : 20 minutes / Cooking time : 15 minutes

What you will need : 

  • 2 cup (250g) flour
  • 2 tbsp brown sugar (+ 1 tsp to decorate)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup (90g) soft butter cut into cubes
  • 1 egg (+ 1 egg yolk for browning)
  • 2 tbsp Greek Yogurt
  • 1 tsp vanilla extract

1 . Preheat oven to 180°C.

2. Mix in a bowl the flour, sugar, baking powder and baking soda. Add the butter and knead without coming to a totally smooth.

3. Add the egg and knead a little, then add the Greek yogurt and vanilla extract. You can now mix well to get a smooth paste.

4. On a work surface, sprinkle a little flour. Place the dough and flatten it by hand so that it is about 2 cm thick. Using a cookie cutter (as you wish) as here, make the scones. 

5. Spread them on a baking tray covered with baking paper. With a kitchen brush, brush them with egg yolk and sprinkle brown sugar on top. Bake at 180°C for 15 minutes.

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Rhubarb crumble (gluten free)


So yes, the crumble is the least photogenic dessert of the earth, as you can see … I did my best! Anyway, it’s one of my favorite desserts. The basis of fruit and crunchy biscuit, it’s divine! In addition, it is gluten free, so why deprive yourself? This particular rhubarb has quite a history. It comes from the garden of my grandfather. My grandmother was nicely prepared and sent by mail. It is adorable and so cute! I love them 😊❤️

I want to clarify that pretty accessories (plate, flowers, napkins, spoons, etc.) are sales at Bouts de Ficelle. I really need you talking about, you know, my great project …

xx, Mary


For 6 people (a large dish for crumble or soufflé)

Preparation time : 20 minutes / Cooking time : 30 minutes

What you will need : 

  • 750g fresh rhubarb
  • 70g powdered hazelnuts
  • 70g mixed brown rice flour and chestnut
  • 120g butter
  • 100g brown sugar
  • 3 tbsp white sugar

1 . First, lightly cooked rhubarb (after having peeled and cleaned) in a pot with white sugar. Take the opportunity to get out the butter is softened so that when you need it.

2. Prepare the biscuit, mix the flour, powdered hazelnuts and brown sugar. Add the butter in cube. By hand, knead the preparation for it to be homogeneous.

3. Pour the rhubarb in bottom of dish. Then, crumble the biscuit dough on top. It will be quite sticky but take your time to distribute it.

4. Bake at 200°C for 30 minutes.



Tartine of roasted tomato and cheese enhanced with balsamic

Hey! You know what? If I succeed my exams (results in 1 week, fingers crossed) I would be not only happy but on vacation and totally free! It’s really cool and the great advantage of college.

I have many projects going on in my head for weeks, I just could not handle it for revising … I want to make dozens of recipes, see tons of exhibitions, make flea markets, improve my photo but above all, working for Bouts de Ficelle. This is a huge project that I’m up with my mom. You will know more in a few weeks but it will be great, you’ll see. Everything is done for anyway.

For this small personal parenthesis, I offer you a simple tartine of cheese and roasted tomatoes with basil and balsamic. It’s delicious and simple but perfect for a quick lunch.


For 1 tartine

Preparation time : 10 minutes / Cooking time : 10 minutes

What you will need : 

  • 1 slice of whole-grain
  • goat cheese or other spreadable cheese
  • 1 tomato
  • chive
  • basil
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • salt and pepper

1. Cut tomatoes into slices, place on a hob lined with baking paper (as here). With a kitchen brush, brush the pieces with olive oil, salt and pepper. Bake at 180 ° C for approximately ten minutes.

2. Cut a slice of bread, make a toast in the toaster (or oven).

3. Spread the cream cheese on the bread (goat or other). Place a few slices of tomatoes and cut above the basil and the chives.
4. Finally, pour a teaspoon of balsamic vinegar on top of the toast. You can accompany with green salad is very good.

Beef balls with mint


Hello my adored readers!

As I speak to you in my « about », the kitchen is time for sharing with my family. Today I offer you a recipe from my mom and this time I’m behind the camera. It is a very simple family recipe to reproduce and so good!

I eat less meat, so when I make an exception, I like when it’s good. With this preparation, it can only be successful. Believe me, it’s worth it. It’s healthy and perfect with a salad of tomatoes and avocados. It is also quite fast and it takes little ingredient.

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For 12 mini balls

Preparation time : 15 minutes / Cooking time : 10 minutes

What you will need :

  • 300g ground beef
  • chive
  • mint
  • salt and pepper
  • shallots (in option)
  • flour (rice or wheat)
  • olive oil

1 . Chop mint and chives, made to suit your tastes. Here we have put a lot. You can replace the chives with shallots or simply add in plus of other herbs.

2. In a bowl, mix by hand (or fork) herbs and minced meat. Salt and pepper.

3. Sprinkle a little flour on a board. Form meatballs by hand and pass them in the flour.

4. Heat a frying pan. Pour about a tablespoon of olive oil and cook your patties over high heat. You can cook them more or less depending on your tastes. If you feel it bite, add a little water, it caramelize without adding fat.

Et voilà ! 

xx, Mary

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