Month: March 2019

How I make my ice creams with only 3 ingredients and no machine

Matcha and Passion Fruit Ice Creams

I love matcha ice cream, so does my daughter. My husband loves passion fruit ice cream and so does my son. Fortunately I worked out this recipe which allows me to split the two main ingredients and make both at the same time. These ice creams are so delicious, easy to make, requires only 3 ingredients and most of all, no ice cream machine needed!

Matcha and Passion Fruit Ice Creams

By splitting up two ingredients, I am able to make both at the same time.

Course Dessert
Prep Time 45 minutes
Freeze time 4 hours
Servings 4


Matcha ice cream

  • 2 tbsp matcha
  • 4 tbsp hot water

Passion fruit ice cream

  • 12 pieces passion fruit

For both ice creams

  • 400 g sweetened condensed milk
  • 33 cl whole whipping cream


Matcha ice cream

  1. In a big bowl, mix the matcha with hot water, mix well and leave aside to cool.

Passion fruit ice cream

  1. Put all the passion fruit pulps in a blender and mix for about 30 seconds.

  2. Strain the juice into a big bowl.

For both ice creams

  1. Mix half a can of the condensed milk with the matcha and mix well using a spatula.

  2. Mix the other half of the condensed milk with the passion fruit juice and mix well using a spatula.

  3. Whip up the whole cream at high speed (I use #5 on my Kenwood) for 10 minutes or until peaks are formed.

  4. Fold half of the whipped cream in the matcha mixture and the other half into the passion fruit mixture.  Mix well.

  5. Pour each mixture in separate containers and freeze at least 4 hours or overnight.

How to make almond spread at home

It’s been a while since I’ve last made Amandalice…that’s what my dear ones call my homemade almond spread (almond in french is amande + Alice = Amandalice). My daughter came in the door after school today and ran into the kitchen all excited, yelling “I smell Amandalice!!!!” and started digging into the jar.

Amandalice is a delicious homemade spread suitable for breakfast or snacks. I love to spread it on toasted french baguettes but it’s basically good with any kind of bread or crackers.

Amandalice (homemade almond spread)

Course Breakfast
Cuisine American, Chinese, French
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2 jars


  • 600 g almonds
  • 2 tbsp blond sugar
  • 2 tbsp coconut sugar
  • 25 g honey
  • 1 pinch salt
  • 1 tsp vanilla extract


  1. Grill the almonds in the oven at 180°C (350°F) for 15 minutes. 

  2. Leave almonds to cool down a bit.

  3. Put almonds in a food processor and mix until it reaches a purée texture.  This procedure takes time and patience.  Stop once in a while to scrape down the almonds with a spatule as they tend to pile up on the side of the bowl.  You might need to do this up to 7 times, depending on each food processor.  


  5. Add both sugars, honey, salt, and vanilla extract and mix again.

  6. Put the spread into a covered jar and can be kept for at least a month in the refrigerator, but at my home, it never lasts that long.

Overnight oats in my new @coconut bowl

I am so excited to have received my order of @coconut bowls, wooden spoons, forks and chopsticks. So this morning, instead of eating my overnight oats out of my jar, I decided to put them in my beautiful new bowl. What do you think?

Print Recipe

Overnight Oats

Course Breakfast
Cook Time 5 minutes
Servings 1


  • 1 tbsp Chia seeds
  • 1 tbsp Flax seeds
  • 1 tbsp Oatmeal
  • 1 Yogurt or Fromage blanc 0%
  • 1 tbsp Agave sirop
  • 100 ml Any preferred milk
  • 1 portion Any preferred fruit


  1. Put all ingredients (except the fruit) in a jar and mix. 

  2. Keep refrigerated overnight or at least 30 minutes.

  3. Before serving, cut your fruit into bite size and add it to the overnight oats.

Recipe Notes

I vary every morning by adding different fruits. In this recipe, I used some pomegranate seeds, gojis and Algerian dates (jujubes).

Please tag me @feebyme if you tried and liked my recipe.

Salad inspiration

My favorite ingredient in this salad is the lentil sprouts. As usual, I bought them at my favorite local organic store called Naturenville in Levallois Perret. This is the only place so far where I can find all different kinds of sprouts. I simply love the texture they add to my salads, a bit of crunchiness and chewiness.

Print Recipe

Salad inspiration

Course Salad
Cuisine French
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2


For the salad

  • 3 stems of Kale
  • 1 egg boiled
  • 1 avocado
  • 2 tbsp salmon eggs
  • 1 cup lentil sprouts
  • 2 tbsp goat cheese
  • 1 tbsp mint leaves chopped
  • 1 tbsp coriander chopped

For the sauce

  • 1/4 tsp salt
  • 1 tsp dijon mustard
  • 1 1/2 tbsp balsamic vinegar
  • 3 tbsp olive oil extra virgin


Preparation of the salad

  1. Rinse and tear the kale leaves into pieces. Discard the stems.

  2. Heat a medium pot of salted water to boil.  Turn off the fire and add the kale leaves.  Leave for 1 minute and take them out to drain (without throwing away the water).  In the same pot of water, then add the lentil sprouts and leave for 1 minute and take them out to drain (don’t throw the water yet).  Leave both to cool

  3. In the same pot of water, put the egg and bring to boil for about 7 minutes.

  4. While the egg is boiling, cut the avocado and chop the fresh mint and coriander leaves.  

  5. Peel and dice the boiled egg.

  6. Top your salad with the goat cheese, salmon eggs and chopped leaves.

Preparation for the sauce

  1. Add all ingredients in a small bowl and mix well.