Tag Archives: Cream Cheese

What’s for lunch on Sunday?

12 Oct

Being in town on Sundays – rather than in the countryside – usually means there was some parties the night before. As a result, we often try to catch-up with friends for a late lunch in a comfortable place where we can enjoy being lazy for some time.
Being a bit tired, I also like simple menus…. if I am not up to a good burger, it will be a Smoked Salmon Bagel with Cream Cheese and Lemon.

Doing it yourself is very simple as well… here are a few tips:


Bagel-Salmon-Cream Cheese

Ingredients for 4 Bagels:

  • 4 fresh bagels (my favorite is with poppy-seeds on top)
  • 1 Philadelphia cream-cheese pack (not the other brands)
  • 1 lemon
  • 4 slices of high-quality smoked-salmon
  • freshly ground pepper
  • dill (optional)
  • 3-4 handfuls of mixed leaves
  • olive oil
  • salt and pepper
  • 1 lemon juice


As for the baguette, the best Bagels are the ones of the day. Don’t go for industrial or frozen ones, rather get them at the closest Deli selling them for really fresh and moist ones. In France, you have more and more bagel places selling them by the unit or you can also buy them at Marks and Spencer.

Only use Philadelphia cream-cheese, this is the only one to me because I am looking for a specific flavor and creaminess. In France, Monoprix sell the brand now and maybe other shops as well.

To prepare it, simply slice the bagel into 2 using a bread knife and quickly grill the bread in the toaster at a medium temperature.

Spread Philadelphia on both slices, add the smoked salmon cut into thin slices to make it easier to eat once assembled.

Grind some fresh pepper on top, press lemon juice as well, maybe spread some dill.

You can prepare a nice salad on the side. Mix olive oil, salt, pepper and lemon juice to your taste and gently toss the salad with the dressing.

Place both slices on a plate with a handful of salad on the side.

You are ready to go….. happiness is only one bite away from you.

* If you just want to get a good bagel in the street, as I told you, many places have opened but the only one that I have always loved is in the 6th district. It’s been open for years now and I still crave for the food they prep. The place is very tinny and you usually buy it to take-away:

Bagels and Brownie

12 rue Notre Dame des Champs




Polka Dot Cheesecake by Julie Leclerc

1 Sep

I have waited soooooo long to post that recipe…..

Actually….. almost a year as I first tasted it when I started to work at Travers Smith.

On the day of your birthday, you get to choose the cake you want and usually, it’s Philippa who makes it as she is the Queen of the Pastry in the kitchen!

Also, as she excels in that recipe and because everybody loves it, she often has to do that one!

Even the Cheesecake skepticals such as Sue…. go for it and even go for another slice sometimes!

That cheesecake recipe is just amazing, it is sweet, fresh and airy and you also get your chocolate daily dose thanks to those magnificent dots dispersed all over the cake! 

As usual, Philippa reminded me to write that she found that recipe in one of Julie Leclerc‘s recipe books in which you can find plenty of amazing traditional pastry recipes.

Hope you will like it because I really do!



  • 315g digestive biscuits crushed
  • 160g melted butter
  • 150g chopped quality dark chocolate
  • 750g cream cheese at room temperature (Philadelphia is the best!)
  • 1,5 cup caster sugar
  • 1,5 tsp vanilla extract
  • 3 large eggs


  • Grease a 20cm springform tin and line it with parchment paper.
  • Mix the crushed biscuits with the melted butter then pour it in the tin. Press it firmly with the palm of your hand to get a great thick base for your cheesecake! Chill it for at least an hour.

  • Preheat your oven to 150℃.
  • While that time, gently melt the chocolate in a bain-marie or in the microwave (I usually heat it 20′ by 20′ until it gets melted) then let it cool down a little.
  • In the bowl of your Kitchen Aid, cream together the cream cheese and sugar until it gets smooth and fluffy. Then add the vanilla extract and the eggs.

  • In a separate bowl, put 5 tbsp of the mixture and incorporate the melted chocolate to it. Once it is done, pour it in a piping bag and reserve.
  • Get your tin out of the fridge and pour the white mixture into it. Flatten the surface by shaking it a little or use a spatula.
  • If you use a disposable piping bag, cut the end of it and insert the end of it in the mixture, press gently to insert piped dots of chocolate deeply and evenly in the cake.
  • Repeat the same process all over the cake but be sure to be far enough from the other so that they do not touch.

  • Bake 25 minutes until the cheesecake is set but not dry. The edges are slightly colored and the surface does not crack because it is cooked at low temperature.
  • Let the cheesecake cool down in the tin.
  • If you can let it rest overnight, it is even better the day after!

The Carrot Cake with Philadelphia Icing

4 Mar

I have to say it is because of that recipe that I started to think about creating a blog.

We had a dinner at home and when I announced that the dessert was a carrot cake with Philadelphia icing on top…. I saw all our men making strange and funny faces and already thinking that I should stick to my basics i.e. the chocolate cake or the pistachio financiers!

Anyway, I did not let them time to say they did not have any place left for dessert and served them a small portion of the cake…. and told them as I’m used to tell my nieces and nephews “just to try”!

And they tried and they asked for more….

Since that day, Flo has been asking me week after week for my recipe and I promised her that I will create a blog with my recipes so that she can choose anything she’s in the mood for….

A few months later, as Flo is having a great time in LA and on the West Coast, I thought it was high time for me to write the recipe so that she has it when she returns from the U.S!

  • 250g finely grated carrot
  • 200g flour
  • 150g brown sugar
  • 50g caster sugar
  • 50g almond powder
  • 10g vanilla sugar
  • 1 teaspoon of baking powder
  • 1 table spoon of cinnamon
  • 1 pinch of salt
  • 1 tablespoon of vanilla extract
  • 3 eggs
  • 100ml of olive oil
  • 100ml of milk


  • 200g of Philadelphia
  • 4 tablespoon of icing sugar
  • 4 tablespoon of lemon juice

Preheat the oven at 180°

Mix all the dry ingredients together.

Add milk and oil.

Add the eggs 1 by 1 until the mix becomes smooth.

Add the carrots and stir again.

Pour it in a round mold and cook it for 40 min.

Let it cool down and put it upside down to have the bottom on top for the icing.

Whisk the Philadelphia with the icing sugar and the lemon juice, taste it and add lemon or sugar to get the taste you prefer. You just need to keep in mind that the icing has to be smooth but not liquid so that it makes a nice cover on the cake.

Spread the icing all over the cake and put it in the fridge for 1 hour.

If you want a thick icing you can add another layer of icing when the first one is cold. Just keep in mind that the icing is pretty sweet and that it may be too much sugar in the end…

The small ones….

Small Carrot Cakes glazed with Philadelphia

And the large one… for this one, I cooked three different layers and cut the top of two of them so that it be flat and easy to superpose…