A comforting Alpine gratin with spinach, pasta rolls and creamy béchamel
Introduction
I discovered moines allongés in a small restaurant in the Alps — a simple, old-school gratin made from pasta (or crêpes), rolled with spinach and cheese, covered in béchamel, and baked until golden. It’s straightforward, rustic, and exactly the kind of mountain food I love: flavourful, filling, and based on good ingredients rather than complicated tricks.
Few dishes capture Swiss mountain comfort like a proper moitié-moitié fondue. Traditionally a blend of Gruyère and Vacherin melted slowly with Fendant and finished with a touch of Kirsch, this version gets elevated with the flavour of fresh chanterelles. Their deep, woodsy aroma transforms the fondue into something richer, more complex, and utterly wintry.
This recipe can be made with cornstarch (maizena) or with a light blond roux. Both work, both are authentic depending on the canton. The important thing is one rule: low heat, patience, and good wine. Fendant in the pot, and Fendant in the glasses.
The Fainting Imam’s Delight
A jewel of Ottoman cuisine, Imam Bayıldı is a dish that seduces with the fragrance of olive oil, the sweetness of onions, and the melt-in-your-mouth tenderness of eggplant. The name means “the imam fainted” — supposedly because he swooned with pleasure when he first tasted it (or when he saw how much olive oil his wife used, depending on the tale you prefer).
Golden, crisp on the outside and tender within, these Greek zucchini fritters — known as kolokithokeftedes — are a summer favourite from the tavernas of the Aegean islands. They combine the sweetness of grated zucchini with the briny punch of feta and the freshness of mint and herbs. Perfect with a bowl of chilled tzatziki for dipping!
Traditional Flemish Pancakes: Thin, Supple and Perfectly Foldable
A Little History
Flemish pancakes (Vlaamse pannenkoeken) have been part of home cooking in the Low Countries for centuries. They were traditionally made on feast days such as Candlemas (Lichtmis), when every household would prepare a stack to mark the end of winter and the return of light. Before sugar was cheap, they were eaten with apple syrup, honey or simply a dusting of brown sugar. In rural Flanders, families cooked them on cast-iron pans over a wood stove, and children learned to flip their first pancake long before they could properly write their name. Even today, every generation has its own “secret” recipe – but they all agree on one thing: the perfect Flemish pancake must be thin, supple, and soft enough to roll with one hand.
A classic sweet-sour vegetable dish from Sicily, served warm or at room temperature. Great on bruschetta, with grilled fish, or as part of an antipasto.
Mushrooms are king in autumn and this recipe highlights them gloriously.
This delicate tart celebrates the deep, earthy flavors of oyster mushrooms and button mushrooms, resting on a crisp, buttery base and finished with fragrant garlic butter.
Bissara — Morocco’s Winter Soul Food 🇲🇦
A humble bowl of warmth that has fed generations from the Rif mountains to the streets of Marrakech. Bissara is a thick, creamy fava bean purée — smoky with cumin, bright with paprika, always drenched in good olive oil. It’s cheap, filling, and unbelievably satisfying on a cold morning with hot bread.
I discovered this Moroccan staple on a trip and the good news is it is easy to make, dead cheap and delicious. After a bowl of it you will feel the energy to climb the Atlas mountains.
Chocolate & Banana Irish-Style Soda Bread
A humble Irish classic turned into pure cozy bliss
There’s something magical about a grey afternoon when the house smells like warm bread and melting chocolate. This soda bread is exactly that mood — no effort, no waiting, just comfort in the oven within minutes. It keeps the soul of Irish brown soda bread but leans toward dessert, with ripe banana and real Belgian dark chocolate folded straight into the dough.
🍝 A simple and satisfying pasta that doesn't compromise on taste.
An ultra-fast Northern Italian comfort classic — born from leftovers, elevated with a single splash of Marsala.
The Remarkable Journey of Mayonnaise — From Mahón to Tokyo to the Belgian Frituur
Few condiments have conquered the world as silently and universally as mayonnaise. Today it’s in burgers, sushi, tapas and Michelin-level sauces — yet its birth was an accident of war.
