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Recipe in the Jewish Chronicle, Crispy Asparagus With Homemade Harissa Mayo

Food Pictures - April 2013 (37)_800x532


Those original crispy asparagus will make a perfect warm spring starter.

You can also serve them as canapés.

I choose small asparagus dip to make them.

6 brick sheets

24 small green asparagus

3 egg yolks

Vegetable or sunflower oil to brush the brick

300ml vegetable or sunflower for the mayonnaise


  • Wash and cut each end of the asparagus
  • Steam them for 10-15 minutes approximately until they become tender (you can use a fork to check they are cooked) and put them on some kitchen towel to absorb the water
  • Cut each brick sheet in 4 smaller sheets (4 squares if the bricks are square)
  • Roll each asparagus in the brick square, leaving the dip of the asparagus to be seen
  • Turn your oven on at 180C
  • Brush each asparagus roll with some oil and cook them in the oven for 12-15 minutes, turning them over after 6/8 minutes
  • Prepare your mayonnaise while they cook; I use a tiny whisk to make mine;
  • Add a drop of oil at a time and whisk the egg yolks very thoroughly before adding the next drop of oil; this process should last 10-12 minutes until the mayonnaise is ready and firm
  • Season with salt, and add a teaspoon of harissa or more if you like it very spicy
  • You can also use non homemade mayonnaise and add some harissa, but it won’t be the same taste!
  • Serve your crispy asparagus with the harissa mayonnaise and enjoy!

Order your Cooking Activity Packs for your May half term

I phone Fab February 2013 ht 074_800x598

Order your Cooking Activity Packs for your half term! Fabienne is away on holidays during half term but she is preparing some boxes full of secret ingredients to create some wonderful goodies! Each pack includes enough ingredients for 4 to 6 children.

Cooking Activity Pack 1 Chocolate treasure box

  • Make your own chocolate lollypops
  • Create your own chocolate bar
  • Make your chocolate cup cake and chocolate frosting

The pack includes: the recipes, the step by step guide, the ingredients, the lollypop mould for 6, the chocolate mould, the cup cakes tray, the cup cakes papers, some edible glitters and decorations

 Cooking Activity Pack 2 The ultimate Baking experience

  • Chocolate coco pops and marshmallow cookies
  • Banana and apricot muffins
  • Brioche bread

The pack includes: the recipes, the step by step guide, the ingredients, the baking paper, the muffin tray for 6, the muffin papers, some sprinkles for the brioches 

Cooking Activity Pack 3 Bake and create your own gingerbread house

The pack includes: the ingredients for the gingerbread, the template to make 6 houses, the step by step guide on how to build the house, a cake board to put your house on, some edible glitters and sprinkles to decorate the houses

Each pack includes enough ingredients for 4 to 6 children.

Each pack costs £49.99.

Please order by phone on 07973698046 or by email before the 20th May, and collect on the 23rd May.

Book Your Baking and Pastry course LJCC, Ivy House, Tuesday 7th May 10am-12pm

Fab I phone 15 March 2013 004_800x598

Come and join me at the LJCC for a step by step guide and recipes for breads, cakes, and tarts you can’t fail!

Please call the LJCC for more details on booking on 0208457500 or book online.

Cooking Workshops For Children – Wednesday 10th, Thursday 11th, Friday 12th April

Bring your children to Fabienne’s cookery workshops for a fantastic foodie experience!


  • Wednesday 10th April 10am – 12pm, £25, Create and decorate your gingerbread house
  • Thursday 11th April 10am – 12pm, £25, Chocolate everywhere
  • Friday 12th April 10am – 12pm, £25, It’s spring time, come and decorate your Spring food landscape with seasonal ingredients

Book early to avoid disappointment! Contact Fabienne as soon as possible!

Cooking Lessons For Adults March – June – at Fabienne’s and – at the LJCC-Ivy House

At Fabienne’s, for more information contact Fabienne

  • Tuesday 5th March – 10am-12pm – Easy Baking, Cakes and Biscuits, £35
  • Tuesday 12th March – 10am-12pm – Quiches and Tarts, Savoury and Sweet treats, £35
  • Wednesday 20th March – 8.30pm – 10.30pm – Pesach recipes, £35
  • Tuesday 16th April – 10am-12pm – Bread making, £35

At the LJCC, IVY House, for more information and booking, please look here

Session 1
April 23rd 9.30 – 11.30 am
Seasonal Ingredients
Come to cook original new recipes with the most seasonal vegetables. Fabienne will select beautifully fresh vegetables and fruits from Borough market and we will show you how to transform them into succulent meals for your family and friends.
£30 Pre-paid only

Session 2
May 7th 9:30 – 11:30 am
Baking and Pastry

Step by step guide and recipes for breads, cakes, and tarts. You can’t fail!

Session 3
June 3rd 7.45 – 10:00 pm
Oriental recipes

Chechchouka (cooked pepper and tomato salad with eggs), oriental fish kebabs and fish cakes, kemia feast (different oriental salads)

Fantastic time during February half term! some highlights!

Over 60 children had an amazing time during halt term with Fabienne!

On Monday, they made some delicious Asian cuisine, with everyone’s favourites: sushis, spring rolls, vegetables noodles, and homemade fortune cookies!

On Tuesday 17 children aged 3 to 10 created and decorated their very own gingerbread house; it was magical!


On Wednesday, it was tea time, and each child went home with a Patissier box full of goodies they prepared: scones, chocolate cakes, fruits tarts, and sandwiches; and Friday was Shabat cooking day with a wonderful meal and scrumptious challah!

All the courses were full.

Don’t miss the next opportunity, and contact Fabienne to be on her mailing list!

February half term cooking lessons for children, winter lessons for adults, and winner of the competition

Hello and happy new year 2013!

To celebrate my new website in November I was launching a competition where you had to name one country that is the inspiration of my cooking. Alison Kiersz answered Tunisia, and her daughter Sophie won a one to one cooking lesson with me, congratulations!

Are you looking to improve your cooking skills, or do you want original ideas to cook to your families if you are already a Cordon Bleu? Are you looking for an activity for your children for February Half Term? Then do not look further! Please find below the February half term programme for children, and the winter cooking programme for adults!


February half term cooking lessons 15-25th February 

  • Monday 18th February 10am-12pm £25

Asia mania: sushi, spring rolls, noodles, and your very own fortune cookies

  • Tuesday 19th February 10am-12pm £25 FULL SORRY

Gingerbread house making and decorating

  •  Wednesday 20th February 10am-12pm £25

Tea time at Fabienne’s:  finger sandwiches, scones, mini patisseries and cakes

  • Thursday 21st February 10am-12pm £25

New York food and foodies: bagels, smoothes, egg in a hole, cheesecake, American pancakes

  • Friday 22nd February 10am-12pm £25 FULL SORRY

Shabbat new recipes and yummy challah of course!

 Adults workshops – Tuesdays 10am-12pm

  • Tuesday 5th February / Chicken recipes
  • Tuesday 12th February / Fish recipes
  • Tuesday 26th February / Vegetarian recipes
  • Tuesday 5th March / Easy baking cakes and biscuits 
  • Tuesday 9th April / Bread making
  • Tuesday 16th April / Easy pastry savoury and sweet tarts and pies


Mimouna, or a Post Passover Sephardi Feast


MOFLETAS or Moroccan pancakes

Makes 15 to 20

  • 500g of plain flour
  • 1tsp of salt
  • 2 tbsp of caster sugar
  • 1.5 cups of water
  • 1 tsp of dried yeast
  • 1/8 of sunflower oil
  • Mix all the ingredients together in a bowl. Knead the dough until it becomes light and elastic. This process last 10 minutes approximately.
  • Put it in a freezer bag (not in the freezer) and let it rise for 30 minutes in a warm environment.
  • Divide the dough into 15 to 20 small balls.
  • Oil hands and on oiled surface, roll dough into thin circles. You can use a rolling pin.
  • Spread small amount of oil in frying pan and cook mufleta over medium heat.
  • Cook both sides.
  • Pan does not need to be re-greased before cooking the rest of the mufletas.

Serve warm with butter and honey.


For 8 people

For the Couscous grains

  • 500g of fine or medium couscous
  • Sunflower oil
  • 50g of melted butter
  • 100g of sugar
  • 250g of raisins
  • 125g of dried apricots

You will need to steam cook the couscous, so you need a saucepan with a lid, with a sieve large enough to contain 1kg of couscous, or even better use a couscous maker if you have one.

  •  Boil some water in a large sauce pan.
  • In a bowl, wash the couscous. Let it drain on a sieve. Put in back in the bowl and add the sugar, and some sunflower oil (the equivalent of 3/4 soup spoons.
  • Mix everything by hand. Put the couscous on the sieve and cover it with the lid. Add the raisins and the dried apricots, stir well, and steam the couscous with the lid on the sieve for approximately 30 minutes. Stir regularly.

Tunisan Fris casses (Tunisian fried sandwiches)

For 8 people (approximately 30 fris cases)

  • 500 g of strong flour bread 
  • 2 sachets of dried yeast
  • 4 eggs (1 for the dough and 3 that you hardboil)
  • a large tin of tuna in sunflower oil
  • 7 tomatoes
  • 1 tbsp of harissa
  • 100g of black olives
  • 50g of capers
  • 1 lemon
  • Salt, pepper,
  • Oil to deep fry
  • +/- 300ml of warm water

Put the flour in a large bowl. Add one egg, the dried yeast that you have mixed with 30ml of warm water, some salt, and 3 tbsp of sunflower oil. Adding a bit of warm water at a time, mix to obtain a soft dough.  Knead the dough for 5/10 minutes until it becomes elastic. Then, separate the dough into (approximately) 30 small balls and form some little oval breads. Put them on a floured workshop and let them rise for an hour.

In the meantime:

Hardboil 3 eggs for 15 minutes, cool them down and cut them into pieces.
Put in different plates, the tuna, the tomato, the olives cut into pieces, the tuna, Mettre dans un grand saladier : les tomates et les oeufs coupé en cubes, les olives dénoyautées, le thon, the juice of the lemon andits zest, the capers. Put in the fridge before serving.

Deep fry your little breads and turn them to make sure they are golden on both sides. Put them of a plate on some kitchen paper to absorb the oil.
Put them on the table opened. Prepare the sandwiches adding a bit of all the ingredients prepared before.

LEMON DRIZZLE BOUSCOUTOU (Tunisian sponge cake with a lemon icing)

  • 6 large eggs
  • 6 tablespoons of sugar
  • 6 level tablespoons of self raising flour
  • A sprinkle of vanilla sugar (7g approximately)
  • Sunflower oil (same volume as the egg yolks)
  • Separate the egg whites from the yolks

Using an electric whisk, whisk the whites until they become very firm. Then still using the whisk, add one ingredient after the other, the sugar, the vanilla sugar, the egg yolks, and the oil, one ingredient by one.

Add the 6 levelled table spoons of self raising flour and mix with a wooden spoon or your hand (to avoid any lumps). Cook in a 25cm baking tray at 150 degrees in a fan oven, maximum 45 minutes until the cake become golden brown, but not too brown. Put a knife in the middle of the cake to check if it is cooked. You can also cook the cakes as muffins.

Prepare the lemon icing

  • 300g of icing sugar
  • The juice of 2 lemons, plus the zest to keep to sprinkle on the cake

Put the icing on the cake and sprinkle with the lemon zest.

Mediterranean quinoa salad

For 6/8 people

  • 3 courgettes cut in small cubes
  • 5 red onions sliced
  • 150g of quinoa
  • 150g of green lentils
  • 150g of bulgur
  • Sunflower oil
  • Balsamic vinegar
  • Sugar
  • Salt, pepper
  • 8/10 cherry tomaoes
  • Roast the courgette in the oven for 25 minutes.
  • Roast the tomatoes on a separate tray.
  • Put the onions in a frying pan with 3tbsp of sunflower oil. When they become brown add 5/6 tbsp of sugar to caramelise them. Add 3 tbsp of balsamic vinegar.
  • Boil some water and cook together for 15 minutes the lentils, quinoa, and bulgur. Drain the water. Mix all the ingredients together to make your salad. Add salt and pepper. Add the tomatoes.

October half term – Limmud conference 2012

  • December 23-27 Limmud conference 2012 Warwick University
    Exciting cooking demonstration, please look at the programme
    Tuesday 30th, Wednesday 31st, Thursday 1st November
    10.30am – 2.30pm £45 per day/child

    Tuesday 30th: Italy mi amore
    Delicious pasta from scratch with different sauces, pizza, tiramisu, etc…

    Wednesday 31st: Halloween Special
    Scary and spooky but delicious recipes…

    Thursday 1st November: Winter recipes and Master chef at Fabienne’s
    Come and work as a team to cook some delicious and fun winter recipes and win
    Prize to win: a two hour one to one cooking lesson with Fabienne!

Giant Edible Mask Cake Recipie


Biscuit recipe for the giant edible mask


  • 100 g soft butter
  • 100 g caster sugar
  • 1 large egg
  • 200 g plain flour
  • ½  tsp baking powder
  • ½  tsp vanilla essence

Put 100 grams of butter and 100 grams of caster sugar in a large bowl. Mix until smooth and light cream in colour.

Break 1 egg into a small bowl and beat lightly. Mix in half a teaspoon of vanilla extract.

Gradually add the egg into the sugar and butter mixture. If you add it all at once to will curdle!

Mix 200 grams of flour… ½  teaspoon of baking powder together in a bowl.

Now gradually add the flour mixture to the butter mixture. Mix thoroughly until you can no longer see any lumps of white flour. It will turn into dough. Split it into two equal pieces, flatten it with a rolling pin, and cover with cling film. Place in the fridge for about 30 minutes.

Meanwhile, turn the oven to 180 degrees Celsius.

Once the dough is chilled, roll on a floured surface until it is approximately a centimetre thick.

Slide a pallet Cut out the biscuit into a shape of a giant mask big enough to cover your eyes. Place the biscuits straight onto the prepared baking tray covered with baking paper.

Place the baking tray into the oven and cook until golden brown. This should take around 10 minutes, but watch carefully to make sure they don’t burn.

Take the tray out of the oven and leave it to cool. Prepare a smooth icing by mixing icing sugar and water. To obtain this, mix two cups of icing sugar and then add some water gradually into it to obtain a thick and not too runny icing to decorate your mask. You can add some food colouring into it and then decorate using with many different cake decorating sprinkles, sugars, sweets, etc…

Be very careful, the mask is meant to be eaten and will break easily if you decide to try it on!