Ouadie Rhabbour

Vintage objects embody timeless elegance, blending and presenting through their outdated design, craftsmanship and rich history. More than just objects, they tell unique stories and add a touch of character to our modern interiors. Here are 20 iconic vintage treasures that have passed through generations without losing their shine. Amethyst oblong dishes With their purple … Read more

Have you ever hesitated about the right time to turn off the gas tap: before or after turning off your stove? This seemingly simple question is crucial to keeping you safe at home. Let’s take a look at the recommended method to avoid the risk of fire or explosion. Should you turn off the gas … Read more

Use this beer-infused recipe to make a flavorful roast beef. Tender roast beef is one of those rare foods that makes you feel comfortable in the kitchen. What if, however, you could elevate this traditional recipe by adding flavors so deep and complex that your taste receptors will be begging for more? This beer-infused roast … Read more

Brioche with Raisins & Almonds: the breakfast that makes you travel! Introduction: Start your day with a touch of elegance and adventure! The Raisin and Almond Brioche, a luxurious take on the classic French brioche, combines sweet raisins with crunchy almonds, all wrapped in a soft, fluffy batter. This delicious breakfast or brunch will transport … Read more

My God, it’s delicious! Not many people know this trick for cooking chicken thighs! Introduction : Cooking chicken thighs can often seem repetitive, but what if I told you that there is a little-known trick to enhance them? This method results in crispy, juicy chicken thighs every time, with an explosion of flavor. Whether you’re … Read more

PARIS-BREST WITH CRUNCHY PRALINE PARIS-BREST WITH CRUNCHY PRALINE Ingredients: For the choux pastry: 150 ml water 150 ml de lait 100 g butter 1 pinch of salt 1 tablespoon sugar 150 g flour 4 eggs 30 g flaked almonds For the praline mousseline cream: 500 ml de lait 100 g sugar 4 egg yolks 50 … Read more

PASTA SALAD WITH RANCH, BACON, TOMATOES AND CHEDDAR PASTA SALAD WITH RANCH, BACON, TOMATOES AND CHEDDAR Ingredients: – 350 g rotini or farfalle pasta – 250 ml of ranch willow – 120 g of heavy cream – 200 g cherry tomatoes, halved – 150 g shredded romaine or iceberg lettuce – 100 g grated cheddar … Read more

“The shell now falls off by itself”: cooking secrets, after which the eggs are peeled once or twice To make the eggshell separate easily from the protein, while still maintaining the appetizing look of the egg, there are certain rules you need to follow. It is not recommended to send the eggs directly from the … Read more

Introduction: You may have noticed glasses marked “PYREX” and others labeled “pyrex” in your kitchen. They look the same, but don’t let the name fool you. The difference between PYREX (uppercase) and pyrex (lowercase) is not limited to aesthetics: it is about the chemistry, safety and heat resistance of each type of glass. Let’s break … Read more

Introduction: Cantucci are traditional Tuscan biscuits, crunchy and perfect for dipping in a good santo wine. Today we offer you a delicious variation: chocolate cantucci. A modern reinterpretation that combines the crunch of classic cantucci with the irresistible sweetness of dark chocolate. Ideal to accompany coffee or to offer during the holidays, they will conquer … Read more