Banoffee MilkShake

My baby girl is also a foodie and loves playing “restaurant” insisting on serving me real food that she can prepare alone. A Banoffee Shake is a gem on Kaia’s list, because she knows I love bananas and (almost) doesn’t require any of my assistance to make it.

It’s simple, sweet and refreshing! Cheers:)

Kids and Family Version


  • 2 ripe bananas, peeled and sliced
  • 250ml / 1 cup milk
  • 2 scoops vanilla fudge or caramel ice cream
  • 1 tsp lemon juice
  • 1 tsp honey (optional)
  • Grated chocolate and banana slices, to decorate


1-    Place in the blender bananas, milk, ice cream and lemon juice.

2-    Process for 30 seconds or until smooth.

3-    Sweeten with honey if desired.

4-    Pour into glasses and decorate with grated chocolate and banana slices.

Alcoholic Version


  • 2 ripe bananas, peeled and sliced
  • 250ml / 1 cup plain yogurt
  • 1 cup ice cubes
  • 2 tbsp sugar
  • 1 tbsp banana liquor
  • 1 tsp lemon juice
  • Grated chocolate and banana slices, to decorate


1-    Place in the blender bananas, yogurt, ice cubes, sugar, liquor and lemon juice.

2-    Process until smooth and creamy.

3-    Pour into glasses and decorate with grated chocolate and banana slices.

P.S. The riper the fruit is, the sweeter the taste.

Strawberries Va-va-voom!

Rocket leaves (arugula), Parmesan cheese and strawberries. Really, what’s not to love about that?

I mixed up all 3 ingredients, sprinkled little salt, drizzled oil and balsamic vinegar and my lunch box is ready!

I’m sue you all had in your life rocket leaves salad with Parmesan, mushrooms, tomatoes or bresaola, but did you try it with strawberries or blue berries? Delicious!

I have a photo shoot today and the schedule is tight. A quick light salad to munch on is an enjoyment on my little break. See you later!

Rocket Salad with Strawberries and Parmesan


  • 1 pack of rockets leaves
  • 12 strawberries, hulled and chopped [or blueberries]
  • Shaved parmesan, to taste
  • Sea salt, to sprinkle
  • Olive oil, to drizzle
  • Balsamic Vinegar, to drizzle


Mix all ingredients, rocket leaves, berries and Parmesan. Sprinkle with salt and drizzle with oil and vinegar.

Pumpkin and Sweet Potatoes Soup

Although it’s springtime, but cold doesn’t seem to be convinced that his time for now is over. One day we’re in short sleeves and the next day we’re wearing raincoats!! We’ve seen rain and cold last week, and the first thing that came to my mind for lunch was soup. Not any soup, but yummy Pumpkin and Sweet Potatoes Soup. The first time I had it was in Lapland. Yes, I’m one of those proud travelers who crossed the Arctic Circle (see attached certificate)!!!

We went on Christmas 2 years ago to the north of Finland where Kaia (my daughter) visited “the real Santa”. Sweet potatoes soup wasn’t the only first thing there I had in my life, but also hamburger made with reindeer meat. I was never able to express out loud how good it was, fearing that Kaia thinks mummy is eating Rudolf the red nose reindeer;-)

I recommend this soup, especially for those who have toddlers at home. Pumpkin is loaded with lots of minerals, including iron, magnesium and potassium. It is also a high source of vitamins A, C, K and E and antioxidants carotenoids. It is low in salt, cholesterol and saturated fat.

Time to take out your casserole and start!


  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 10g butter
  • 350g sweet potatoes, peeled and diced
  • 1kg pumpkin, peeled and cut in wedges
  • 1 cup milk
  • 4 cups vegetable stock
  • ½ cup parmesan, grated
  • Salt and pepper, to taste
  • Pumpkin Seeds, to garnish


1. In a large saucepan melt the butter. Add onion and garlic, and cook until the onion has softened.

2. Add the pumpkin, sweet potatoes and stock. Season to taste. Cover and simmer for about 20mn or until pumpkin and sweet potatoes are tender.

3. Remove from heat, and blend with a hand stick blender.

4. Transfer to a clean saucepan, add the milk and cook for another 5mn.

5. Top with cheese and garnish with pumpkin seeds. Serve!

Italian Bruschetta

Italians have taste! They mastered Fashion, Art and Food. From the smallest bruschetta to a large sea-food risotto, they’ve got cooking skills in their genes.

Pizza, pasta, pesto, parmigiano, ricotta, mozzarella, tiramisu, panna cotta, … Is there anything I can name that is not delicious?! I find their menu extraordinary. Simply mouthwatering!

Bruschetta (pronounced “brusketta”) is an Italian appetizer to enjoy at any time of the day or to make a delicious starter for your dinner. It consists of roasted bread “pane bruscato” rubbed with garlic and topped with extra-virgin olive oil and a pinch of salt. We Lebanese are lucky to have one of the finest olive oil in the world, because bruschetta will taste best when using good quality of oil.

The original recipe of bruschetta has been customized around the world, and the most popular includes tomatoes and fresh basil. The freshness and perfect taste of this meal will make your guests gobble it all up and keep on asking for more.

Choose a French or Italian bread, as long as it’s moist and fresh. I prefer thyme bread for a more accentuated flavor.

These are my 2 favorite toppings. They are both prepared the same way: For the first I added basil, olives and tomatoes, and for the second I added thyme, feta and tomatoes. I wasn’t sure if I should give you the exact amounts, because it’s all a matter of taste. So please feel free to put more or less of any of the ingredients. Come on!

Italian Olive Bruschetta

  • 1/2 baguette (French bread) or 6 slices of sourdough bread, toasted and sliced
  • 2 cloves of garlic, unpeeled and halved
  • 2 large tomatoes or 16 cherry tomatoes, chopped
  • Few sprigs of fresh basil, leaves picked and roughly chopped, smaller leaves reserved
  • 4 tbsp black or green olives, pitted and sliced
  • Extra virgin olive oil
  • Sea salt to taste

Feta and Thyme Bruschetta

  • 1/2 baguette (French bread) or 6 slices of sourdough bread, toasted and sliced
  • 1 clove of garlic, unpeeled and halved
  • 2 large tomatoes or 16 cherry tomatoes, chopped
  • Few sprigs of fresh thyme, leaves picked and washed
  • 50g Feta cheese, chopped
  • Extra virgin olive oil
  • Sea salt to taste


  1. Rub each piece of bread with garlic. Place on a cookie sheet and bake on the top rack of the oven until the bread turns slightly brown. (I personally sometimes toast my slices in a toaster to save time and it still works like a charm)
  2. In a salad bowl, mix all ingredients together, drizzle with olive oil and sprinkle with salt.
  3. Align the bread on a platter, garlic side up. With a spoon, place carefully the mixture on each slice and serve.

Strawberry French Toast

As you already know I’m a Food Stylist and I have a shoot for a TV commercial tomorrow. Part of my job is buying the food that’s featured in the commercial ad. To get the best results, I always buy the highest quality available on the market, and of course the freshest products!

7:00am: Fresh Market

I reached the Fresh Market early in the morning on an empty stomach: BIG MISTAKE! I ended up buying 3 times more than I had on my shopping list:)

The job required 3 ingredients: asparagus, basil and tomatoes. However, I also bought pumpkin, cauliflower, zucchini, pears, apples, blackberries, strawberries, etc.

When I got back home I was craving for breakfast, so I decided to treat myself to some “pain perdu” with strawberries. It’s quick to prepare, fresh and consistent.

Strawberry French Toast


·      2 eggs, lightly beaten

·      2 cups of milk

·      1tsp vanilla

·      20gms butter

·      4 slices of white bread or milk bread

·      10 strawberries, hulled and cut

·      Icing sugar, to sprinkle


1.   Beat eggs, milk and vanilla

2.   Soak bread in mixture and shake excess.

3.   Melt the butter in a pan and cook the bread on both sides until brown.

4.   Line the strawberries and sprinkle with icing sugar

*You can add vanilla ice cream and serve it as dessert! mmmm

Everybody Loves Pasta!

My hubby is a pasta lover and our pasta recipes repertoire is one of a kind. For Serge “Just Pasta” is a feast for the Gods!! Therefore I keep in my pantry all shapes of pasta.

Among our favorite is Penne. It gives you many options on what to serve it with.

Many pasta recipes are easy and can be prepared with little notice. Ladies and gentlemen I present you “Penne with shrimps and asparagus. For last-minute guests, whip up this recipe and it’s a star meal!

It’s hearty and elegant. Eat happily!

Shrimp, Asparagus, and Penne Pasta


  • 3 cups uncooked penne
  • 1 onion, chopped
  • 2 garlic cloves, crushed (using a garlic press)
  • 1 tbsp vegetable oil
  • 1/2 cup white wine
  • 10 spears fresh asparagus, cut into 1-inch pieces
  • 400gms medium shrimps, peeled and deveined
  • 3 tbsp orange juice
  • 1 tbsp orange zest
  • Salt and Pepper, to taste
  • Fresh Parmesan cheese, to taste (optional)

 * Penne can be replaced with Spaghetti #7


1.    Cook penne according to package directions.

2.    In large skillet, heat oil. Add onion and garlic, and cook until the onion has softened.

3.    Pour in the white wine, and simmer for 2 minutes.

4.    Add the asparagus and sauté for 5 minutes.

5.    Add the shrimp and orange zest, drizzle with the orange juice. Cook until the shrimp turns pink.

6.    Toss penne with shrimp mixture.

7.    Season to taste with salt and pepper.

8.    Sprinkle with Parmesan cheese before serving.