Category Archives: DEL’ICIOUS!

R&C’s moist Carrot Cake recipe

Super easy and fast to bake!

Cake ingredients

    – 200g sugar

    – 70g sunflower oil

    – 2 eggs

    – 150g flour

    – 2 teaspoons baking soda (if the flour you use is not self-raising)

    – 1,5 teaspoon cinnamon

    – 2 teaspoons vanilla extract

    – 0,5 teaspoon salt

    – 270g grated carrots

    – 0,5 teaspoon ground nutmeg

    – 0,5 teaspoon 4spice mix (Cinnamon, pepper, nutmeg and clove)

    – 90g wallnuts

Icing ingredients

    – 120g Philadelphia cream cheese

    – 240g icing sugar

    – 50g butter

    – 1 teaspoon of vanilla extract


Preheat your oven at 160degrees celsius.

Beat sugar, eggs and oil until the mixture whitens a bit.

Add all the other ingredients except from the walnuts and carrots. Mix well.

Add carrots and walnuts. Mix thoroughly.

Pour in a greased pan and place in the oven for 40 minutes.

Icing preparation

Handmix cream cheese, softened butter (not melted), vanilla and icing sugar. Cover the cake when it is cooled down. Place in the fridge for an hour.




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Savoury cake with olives, tomato and goat cheese.

Here is Rose&Clementine’s latest delicious recipe.  


Savoury cake with olives, tomato and goat cheese.

For 4 people as a starter. If served as a main dish, the proportions are better suited for 3.

To be served with a green salad preferably with spicy French dressing.



60g flour

2 eggs

2 spoons of sunflower oil

3 spoons of double cream/crème fleurette

2 tea spoons of baking powder

¼ or ½ of a teaspoon of salt (at your convenience)

1 tomato

50g green olives

2 generous handful of grated Emmental cheese

100g goat cheese


  • Heat up your oven at 180degree Celsius.
  • Pour the flour in a dish. Add the eggs, beat well until the dough is smooth. Add the sunflower oil, the double cream, the baking powder and salt.
  • Add the Emmental cheese.
  • Wash and cut the tomatoe in small squares. Add the tomato and olives to the dough and mix carefully.
  • Wrap a rectangular cooking dish (27cm/7cm in the picture) with baking paper.
  • Pour the dough in the cooking dish. Cut the goat cheese in slices and deep the slices evenly into the dough.
  • Place the dish in the oven for around 30/35minutes depending on your oven.


You can replace the olives with 50g of walnuts that you will have roughly chopped beforehand.


Serve warm or cold. R&C prefers it warm but that is up to you!


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Seasonal chicken dish with endives, mushrooms, bacon and olives

What better than to cook with seasonal ingredients? Endives and mushrooms are typical Autumn ones and they can go very well together in a cooked dish. Rose&Clementine is happy to share this delicious recipe that includes them.



Rose&Clementine’s Autumn’s chicken dish with endives, bacon, mushrooms and olives.

Ingredients for 4 people

4 breasts of chicken

4 endives

1 large or 2 small onions

200g mushrooms

125g diced bacon

200 ml cream (“crème fleurette”/ double cream type, can be low fat)

60 g stoneless green olives 

Dijon mustard (the yellow and strong one)

2 tea spoons of butter

fresh parsley

 Optional: basmati rice, tagliatelli or spaghetti.



–         Slice the chicken.

–         Melt 1 tea spoon of butter in a pan and fry the chicken until golden. Then take it out of the pan and add salt, pepper and cover the strips in mustard. Leave aside.

–         Fry the diced bacon. Once cooked, take them out the pan and dry them in kitchen paper (sopalin).

–         Melt one tea spoon of butter in a pan at low-mid temperature, add the onion and endives cut in small pieces and the diced bacon. Leave them cook slowly for 5 minutes. Then, add the previously sliced mushrooms and olives and leave the mixture cook slowly for 5 minutes extra.

–         Add the chicken strips and cook at low-mid temperature for 15/20mn. If need be, add a spoon of water to provent the dish from drying.

–         Add the cream, 2 or 3 tea spoons of mustard, salt and pepper and let it warm for 3minutes.



It is ready. The dish should preferably be served with white basmati rice, tagliatelli or spaghetti.

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A fresh tabouleh recipe

Ok, so Summer is coming to an end. But here is a recipe that is going to take you back to the warm night picnics you had a few weeks ago, somewhere on the grass, a bridge or on a beach.

This is a very fresh lemony tabouleh recipe. Perfect for an evening of watching Summer pictures for example.

It is extremely easy and fast to make but it needs to stay in the fridge for 6 hours minimum. It usually tastes even better the day after.


Rose&Clementine’s favourite tabouleh recipe.

For 4/5 people


200g semolina (cuscus grain)

400g cucumber

100g onions

500g branch tomatoes

3 large lemons

20g fresh mint

Virgin olive oil



  • Pour the semolina in a large bowl. Cut the cucumber, onions and tomatoes in small pieces. Add this mixture onto the semolina and mix.
  • Press the lemon juice and pour it on the semolina mix. Mix thoroughly.
  • Cover the bowl with cling film and place it in the fridge for 6 hours.
  •  Half an hour before serving it, pour slowly a small quantity of olive oil evenly on the dish. Mix. Add salt. Mix.
  •  Wash the fresh mint, dry it and cut it into very small slices. Sprinkle on the dish and mix thoroughly.
  •  Cover again with cling film and place in the fridge again for half an hour.


It is ready!


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Dazzling treats at Jean-Philippe Patisserie, Bellagio Hotel, in Las Vegas USA.

Dazzling sweets and pastries

  Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

Who has never been caught day dreaming while staring at beautiful and appealing sweet creations of a patisserie (pastries and sweets shop) anywhere in the world? The French for instance are very keen on desserts, and that is probably why new patisseries and bakeries are always blooming in the French capital. They are everywhere. But not only in France.

Rose & Clementine has been travelling to the US this Summer and stopped for a night in Las Vegas.

Everything in Vegas hotels must be dazzling, impressive, sparkling, shiny and perfect looking. Hence Vegas is an amusement park for adults, really. You feel like you are out of reality and it is fun. If seing a Sphynx next to the Gizeh Pyramides, Venice canals turned into a mall inside a hotel or a palm tree next to the Eiffel Tower make you laugh, you will enjoy Vegas very much!  Just see it as it is, a fun amusement park for adults and take everything you see quite lightly.

4 chocolate fountain, Jean-Philippe Patisserie, Las Vegas. Photo credits R&C.

In Vegas, Rose & Clementine was amazed by the creations of Jean-Philippe Patisserie in the Bellagio hotel in Las Vegas. Its patissiers (the pastrie makers) are very talented artists. It was impressive.

Jean-Philippe Patisserie, Bellagio Hotel, Las Vegas. Photo credits R&C.

R&C is happy to share some pictures of these creations with you. Today, it will be for the pleasure of the eye only, but maybe one day you will have the opportunity to taste one of Jean-Philippe Patisserie’s beautiful creations in the US. Enjoy!

Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

  Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

  Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

  Jean-Philippe Patisserie creation, Las Vegas. Photo credits R&C.

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Spicy and creamy chocolate cake.

Pre-Colombian people from Mesoamerica were the first to use chocolate in their diet. Chocolate was not sweetened or fattened as it is commonly today, and was initially consumed as spicy drinks with chilli and other spices such as vanilla.

Today still, Mexican people like to use bitter chocolate in many local recipes such as the famous chicken with chocolate (Chicken Mole) and some very famous chefs around the world also like to use it in savoury recipes other than baking.

It was then no major invention to create our own spicy chocolate cake recipe. It is a dessert that you can serve by itself or with vanilla sauce,  cinnamon ice cream or even basil ice cream for those you enjoy modern cuisine.  

To surprise your guests with a beautifully tender and creamy chocolate cake with a twist, try on our spicy chocolate cake recipe!

Rose & Clementine’s spicy & creamy chocolate cake recipe

For 4 people.

180g dark chocolate

2 eggs

80g butter (low fat can do)

1 table spoon of white sugar

1 tea spoon of sweet corn flour (maizena)

1 tea spoon of grounded black pepper

1 pinch of saffron (optional)

1 pinch of salt

Turn on the oven at 175degrees Celsius.

Melt the chocolate and butter in the microwave or in a pan at low heat.

Separate the white and the yolks of the eggs.

Mix and stir the yolks with the sugar. Add to the chocolate/butter mix. Add the pepper, sweet corn flour and saffron. Stir the dough.

Add the salt pinch to the whites of the eggs. Beat the egg whites with an electric whisk (faster than manually) until stiff.

Cautiously add the stiff whites to the chocolate dough mixing gently from bottom up.

Pour the dough into a 20cm width baking pan.

Place in the oven for 20mn. The cake must remain moist. Serve when cooled down directly from the baking pan.  


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Our creamy chocolate cupcake recipe

For 7 cupcakes of 7cm width


Cupcake dough
115g flour
110g grounded brown sugar
105g unsalted butter at room temperature
1 egg
70g dark chocolate
25g dark chocolate cut in chunks
10g Marshmallows cut in small cubes
1 teaspoon baking powder
1 teaspoon vanilla extract
7 drops hazelnut flavouring
50g natural yogurt

             -> We modified the published recipe of the topping (May 13th 2011) after a cupcake test session with qualified judges 😉 And the winner was not the cupcake with the topping recipe that was initally published here. Here is the winner recipe!
Creamy chocolate topping         
150g dark chocolate
80g unsalted butter at room temperature
80g Philadelphia cream cheese    (that you can at last find in France)
100g powdered sugar
2 pinches sea salt flakes


Little cupcakes moulds



Preheat oven at 180°C (th.6).

In a bowl, mix and beat the butter, vanilla extract and sugar alltogether until you get a creamy consistency. Add the previously beaten egg. Mix. Melt the 70g of dark chocolate. Add to the dough and mix.

Add half of the flour and the baking powder, mix. Then add the yogurt, mix, and then add the rest of the flour.

Place half a table spoon of chocolate dough at the bottom of each little mould. Add some marshmallows and chocolate chunks on top in the center and then add another half spoon of chocolate dough up to fill half of the mould.

Place in the oven for 25 mn. The cupcakes are cooked once a knife comes out clean of dough.

Place the cupcakes on a grill and let them cool down.

Creamy chocolate topping

Melt the chocolate and then add the butter, then the Philadelphia cream cheese, the powdered sugar, the yogurt and the fleur de sel.

You can now decorate your cupcakes. Place the cupcakes in the fridge for half an hour.

They are ready! Enjoy! 

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Cupcakes, are they here to stay?

CUPCAKES, are they here to stay?

Cup&Cake BCN

What is a cupcake?

If we were to describe a cupcake to somebody who does not know what it is, we would say that it looks like a muffin, it tastes like a sponge cake and it is beautifully decorated with an icing or any other topping that you can imagine.

However, to many people with a sweet tooth, they are so soooo much better than a regular muffin! They are moister, softer and the icing gives them a heavenly creamy touch. Sometimes they even have fillings to make them all the more irresistible.

Orange cupcake with a meringue topping and a bitter orange filling.

Cupcakes are little and they serve one person only. They are called cupcakes as they were originally served in cups.

  Red velvet cupcake with a cream cheese topping.

The topping is its main characteristics.

The topping can be of any flavour. Meringue, cream cheese, butter based, almond paste… There is no stop to imagination. But the flavour is not the only special thing about the topping. It can be in many different colours and shapes can also vary. The topping beautifully decorates the little cake to impress and appeal your eyes before indulging your mouths. Cupcakes are very pretty and colourful.

Apple cupcake with a lime topping.

Chocolate cupcake with a coco and  chocolate frosting.

Just a food trend or are they here to stay?

They were created in the US in the 19th century. They arrived in London a few years ago and their success has been rapidly growing along the continent.

However, some food journalists and websites have recently announced the end of the cupcake food trend. Can we let that happen?

However, are there really temporary trends in food as well as in clothes? There are food trends, that is a fact, but we believe that they are not necessarily temporary. Once you have tried something tasty, are you just going to stop eating it because the trend hunters decide it is out of fashion and chefs have to switch to something else?

The Cupcake Camps!!!

Are these trend hunters aware of the amazing Cupcake Camps that emerged in the US 2 years ago and spreading worldwide? Yes, Cupcake Camps… According to the website, it’s “an ad-hoc gathering born from the desire for people to share and eat cupcakes in an open environment” ( If you want to participate in a Cupcake Camp, check out their website. There you will find information on the London and Paris 2011 and many other locations Cupcake Camps!

So… That was our light… or better said sweet, topic of the day! And apparently, savoury cupcakes are starting booming now. Stay aware!

Apple, wallnut and cinnamon cupcake with a cream cheese frosting. Cup&Cake BCN.

We are going to publish cupcake recipes in the next few days. In the meantime, here are a few addresses to buy cupcakes around the world.

If it does not appear on the list yet, tell Rose&Clementine about your favourite cupcake address! The list can grow…

AMSTERDAM, The Netherlands.

De Drie Grafjes – American Bakery

Gravenstraat 13


Cup&Cake BCN

C/Enric Granados 145

Eixample district

– Lolita Bakery

Portal Nou 20

Born District


Agnes Cupcakes

Sværtegade 2

Indre By, clothe to the Nyhavn area, a must see in CPH.

DUBAI, United Arab Emirates.

Magnolia Bakery


PO Box 2623 Dubai


The Hummingbird Bakery

3 locations:

– 47 Old Brompton Road
South Kensington district

– 133 Portobello Road
Notting Hill district

– 155a Wardour Street
Soho district.

LYON, France.

Candy Cookie Boulevard

20, rue Lanterne

69001 Lyon

PARIS, France.


25, rue de la forge royale
75011 Paris

Berko Original Cupcake

23 rue Rambuteau

75004 Paris

Synie’s Cupcakes

23 rue de l’abbe Gregoire

75006 Paris

MADRID, Spain.

Cupcake Madrid

Velázquez 126


Magnolia Bakery

Several locations:

– Bleecker Street 401

NY 10014

– Columbus avenue 200

NY 10023

– Rockefeller Center

1240 Avenue of the Americas

NY 10020


Cupcake STHLM

Sankt Eriksgatan 83
113 32 Stockholm

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NOMA, Copenhagen – A superb gastronomic experience at the world’s best restaurant.

NOMA, Copenhagen – A superb gastronomic experience at the world’s best restaurant.

Noma was crowned the Best restaurant in the world by the San Pellegrino Awards 2010 and 2011 run by The Restaurant magazine based on the selection of 800 of the most influential food writers, critics and chefs around the world.

New concept of a luxury restaurant

A key word combination: Simplicity and utmost refinement for a Scandinavian concept of luxury.

On your way to Noma, you are first striked by the uncommon location of the restaurant that is set in an old warehouse in a very quiet and silent area of Copenhagen city.

Then, when you step in the restaurant, the simplicity of the room beautifully decorated with rustic and natural materials not only fits the surroundings beautifully. It also manages to provide a warm and cosy atmosphere, quite unexpected when you were driving around dark and large warehouses a few minutes earlier.

However, if you are lucky enough to get a table by a window, you might have a view over the enchanting Nyhavn area on the other shore.

A nice young atmosphere

Noma’s Masterchef René Redzepi receives the clients at the reception. He is young, good looking and welcoming. Only 33 years old and already seen as the best chef in the world. Quite an achievement.

The staff is also very young, pleasant and smiling. It seems like they are having the time of their lives working there, which you as a client can imagine quite far from the gilded and stiff atmosphere in most world top level restaurants.

A unique art experience

The chefs themselves come to present the dishes they have just prepared for you. You can feel the chef’s passion about their art and imagine the effort they have put into the preparation of their creations. Charming.

Clients find out about the origins of the ingredients and the cooking techniques which adds up to the whole superb experience. That seems to be part of the transparency, generous and honest concept of gastronomy supported by Chef René Redzepi.


Surprising and innovative combinations, news tastes, new ingredients you would have never suspected tasting before such as wild plants and flowers.

The beautiful and original presentation, the colours, the perfectly matching textures, the new surprising and delicious flavours all match to make the utmost delight for the client’s eyes and mouth.

Every dish is a masterpiece.

Green gastronomy

To make the place stand out even more, the ingredients are grown in Denmark. The dishes are all prepared with basic and organic products from Nordic terroirs. Some vegetables are even planted, grown and collected for the own use of the restaurant. René Redzepi explains that following the growth of the products and harvesting the crops themselves makes them want to be true to original flavours and make the most of all parts of the ingredients.

If you are willing to try on the Noma experience, you should know that you have to book months in advance. You will have a choice between the 7 and 12 course menu.

Also, if you are a student and penniless, bare in mind that during the Copenhagen Cooking festival, Noma offers meals to students for a symbolic price.

This year Copenhagen Cooking festival will take place between August 18th to 28th 2011.


Strandgade 93
1401 Copenhagen, Denmark
Tel: +45 3296 3297 begin_of_the_skype_highlighting            +45 3296 3297      end_of_the_skype_highlighting

Here is a selection of photos from the 7 and 12 course set menus.

Dried scallops, grains and watercress.

Pickled vegetables and bone marrow.

Oyster and the ocean

Beef cheek, pear, verbena and endive.

Jerusalem artichoke, marjoram apple and malt. (dessert)

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Lindt – Inspiration

The very famous and prestigious Swiss Chocolatier Lindt has come up with a new little box of trendy masterpiece temptations, Petits Carrés Inspirés.

A new design

A colourful, square little box that contains 25 small and promising chocolates.

1cm chocolate cubes, every bite is small and a perfectly sized treat for one exquisite melting mouthful of delicate chocolate. Brief and intense tasting. So, you can indulge yourself in chocolate whilst having a nice conversation.

Square, modern and elegant, they could well become your best girlfriends’ favourites with their afternoon espresso or evening glass of red wine.

New flavours

Stracciatella, nougat, intense, pistaccio, biscuit, etc.

Two boxes for two options: milk chocolate (picture) and dark chocolate.

Enjoy and.. don’t underestimate the power of a little thoughtful attention to your loved ones!


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