No one seems to like crepes as much as me. On my second trip to Breizh Cafe, I went with my parents and F. They thought it was ok, but wouldn’t have it again. It’s nothing against the Breizh Cafe though, they just don’t like crepes that much

I on the other hand loved it again. I had both a savoury and sweet crepe this time and both were delicious. I’m not sure I like the apple cidre that much but it gets nicer as you drink more, lol. The service is great there too so I’m definitely looking to go back. I’ll either have to find some crepe lovers to go with or just go and eat crepes on my own.

Breizh Cafe Take 2 is a post from Europe travel blog Destination Europe.

I love roast veges and would eat them every day if I could. I’ve trained F to cook them just how I like them so now I don’t even have to make them myself! He’s such a good boy <3

Roast Veges is a post from Europe travel blog Destination Europe.

All this time I’ve been eating cupcakes I’ve been doing it wrong. Apparently this is how you eat a cupcake. Lesson learned.

Cupcake Sandwich is a post from Europe travel blog Destination Europe.

These will probably be my last cupcakes for a while because even though I love to cook and cupcakes are a lot of fun to make, I don’t really like them that much.

For these cupcakes, I used the Woman’s Weekly vanilla buttercake recipe. Once cooled, I cut them in half and added a squirt of home made Chantilly cream and then poured chocolate ganache on top.

Cupcakes with Dark Chocolate Ganache and Chantilly is a post from Europe travel blog Destination Europe.

There are lots of different recipes around for spanakopita but I like to keep it simple and cheesy. Here is my recipe:

• 2 tubs of ricotta
• 1 pack of feta
• Couple of handfuls of grated parmesan
• Large pack of baby spinach – cooked and chopped
• 2 eggs
• Pepper

Throw all the ingredients into a bowl and mix together. Simple.

For some reason, filo pastry is difficult to find in France. La Grande Epicerie has a couple of different brands but I couldn’t find any at Monop or Carrefour. Weird.

Take a sheet of filo pastry and fold it into a rectangle. Brush with melted butter. Place a small spoonful of the cheese and spinach mixture at one end of the rectangle and roll up in a triangle shape. Make a bunch of them until you’re done.

Place the triangles on a baking tray and brush the tops with melted butter. Cook in a moderate oven (180 degrees or 140 if your oven is weird like mine) for 15 to 20 minutes or until brown.

Eat them while they’re hot and freeze whatever is left over to be reheated another day when you can’t be bothered to cook.

Spanakopita is a post from Europe travel blog Destination Europe.

I saw this on TV yesterday so decided to have a go at making it. I don’t think I’ve ever made a tart before but for my first time, I think it turned out ok.

Asparagus and Potato Tart is a post from Europe travel blog Destination Europe.

I love making pizza from scratch. Today I made pizza margarita with cherry tomatoes and pickled chilies. The base was a little heavy because I used type 65 flour which is semi-wholemeal but it wasn’t too bad, especially when washed down with a couple of vodka Red Bulls and followed by cloud cakes The pizza was 100% organic but the vodka Red Bulls, not so much! Yeah, it’s my birthday and je suis pompette!

Pizza with Cherry Tomatoes and Chili is a post from Europe travel blog Destination Europe.

Leesa was telling me the other day about how much she loves her Women’s Weekly Cupcake cookbook. It was only when I was looking through my bookshelf this afternoon that I realised I have the same one so it was time to do some baking!

Cloud Cakes

I chose to make cloud cakes which are strawberry (I used raspberry) and vanilla cupcakes with a meringue type icing. The recipe is so much better than the Magnolia cupcake recipe I used last time. The Magnolia recipe had heaps of butter and sugar in it – a heart attack waiting to happen. These had much less butter and less sugar and were really light and fluffy. You can find the recipe here.

Leesa will probably say I cooked them too long because they are too brown on top but I’m still trying to figure out the temperature on my stupid oven. They tasted great anyway, if I do say so myself

Cloud Cakes is a post from Europe travel blog Destination Europe.

I made Magnolia’s vanilla cupcakes once before, in Australia, but this was my first time making them here in my French kitchen with my very hot French oven. Even though it’s a cupcake recipe, I made just one big cake as I didn’t have any cupcake liners. Must buy some of those for next time. You can find the Magnolia recipe here with the translated version below

Vanilla Cupcakes

190g self raising flour
150g plain flour
225g softened butter
400g sugar (used less than that as it seemed like a lot)
4 large eggs (room temperature)
240ml milk
1 vanilla bean pod

Vanilla Buttercream Icing

225g softened butter
700g icing sugar (can use less)
120ml milk
2 teaspoons vanilla extract

You can read the recipe here.

That makes way too much icing for icing a regular cake so half that recipe should be more than enough. I only made half that and still had heaps of icing left over.

I must admit I completely stuffed up the cake recipe because I miscalculated the conversion for the sugar so only put 150g in the cake. Surprisingly it tasted just fine which just goes to show you don’t need that much sugar for something to be sweet. The super sweet icing made up for it anyway. I also stuffed up the flour as I only used self raising flour, not of mixture of self raising and plain flour. I should really pay attention to what I’m doing in future. But again, it didn’t really matter as the cake turned out really well.

And yes, I will be doing two workouts tomorrow to make up for all this butter and sugar.

Magnolia Vanilla Cupcakes is a post from Europe travel blog Destination Europe.