Because there is never anything better than cooking to please young and old. Because they cook everything with love. Because they always add a secret ingredient that makes the recipe unique. We have asked our grandmothers to share their little secrets. Exclusively for you and your kiddies, here are the émoi émoi team’s grandmothers’ recipes! kefta-en-brochettes-sauce-au-yaourt

Photo : Pinterest

Granny-Jo’s tasty kebabs


  • 650g minced beef
  • 1 egg
  • 1 slice of sandwich bread
  • 3 tablespoons of milk
  • Cumin powder
  • 1 handful of chopped parsley
  • 1 crushed garlic clove
  • Salt
  • Pepper
  • Olive oil

Cooking method: Put your minced meat, squeezed bread that has been softened in some milk, egg, cumin (use a generous quantity) and crushed garlic in a large bowl. Add a drizzle of olive oil. Mix everything together. Add the parsley, salt and pepper (to taste). Mix again. Use your hands to form small balls from the mixture. Slightly flatten them and place them on a baking sheet. Heat a pan with a drizzle of olive oil on it. Cook your kebabs for about ten minutes (5 minutes on each side). Granny-Jo’s titbit: mix everything together with your hands. Croque-monsieur-biscottes-6

Photo : Marmiton

Granny Odile’s croc’odile (croque monsieur) Ingredients :

  • Some pieces of rusk bread
  • White ham
  • Gruyère
  • Béchemel sauce

Cooking method : Spread the rusk bread out at the bottom in a glass dish; Put the ham on top. Add some Gruyère. Spread the rusk bread on top. Cover with béchemel sauce. Sprinkle some Gruyère on top. Bake for 10 minutes on the thermostat 5 at 150°. Granny Olide’s titbit: replace the bread with crackers for more crunch. poule-au-pot

Photo : Marmiton

Grannie Rosalie’s traditional boiled chicken and vegetables casserole Ingredients :

  • 1 chicken
  • 3 leeks
  • 4-6 carrots
  • 4 turnips
  • 1 large onion
  • 2 garlic cloves
  • 1 garnishing bouquet (thyme, laurel, parsley etc)
  • Salt and pepper

Cooking method: Wash and peel the vegetables. Put the chicken in a large pot and fill with water. Rest the pot over a low heat. Add the vegetables, onion, garlic, bouquet and salt and pepper. Cover and cook the casserole for 2-2 and half hours. The chicken flesh should come off the bone easily and have a soft texture. For the final touch, prepare a delicious white béchamel sauce buy mixing the following over low heat: milk, 3 tablespoons of flour, 30 grams of butter and some of the cooking chicken’s broth. Grannie Rosalie’s titbit: use a farm chicken that has been raised outside and cook on a wooden stove (perfect for simmering).   Photo :  @jernejkitchen Beb’s champion chocolate cake Ingredients:

  • 200g chocolate
  • 200g butter
  • 4 eggs
  • 150g sugar
  • 80g flour

Cooking method: Preheat the oven to 200°, Melt the chocolate and add the butter to it, On the side, mix together the eggs, sugar and flour, Combine everything, mixing well, and pour into a round oven dish. Bake for 10-12 minutes until the cake is light and springy to the touch! Beb’s titbit: use dark chocolate for a more intense chocolate flavour. tarte

Photo :  Instagram @jernejkitchen

Grannie’s sweet apple pie


  • 1 roll of shortcrust pastry
  • 5 apples
  • 70g softened butter
  • 40g brown sugar

Cooking method: In a special tarte tatin baking mould (with a thick bottom) spread out some softened butter pieces (about 40g), Line the bottom with a layer of brown sugar (about 70g) to taste. Peel the apples, cut them in half and remove the pips and seeds. Fill the mould with apple quarters with the fruit pieces placed close together. Add a little butter (20/30g) and brown sugar (30/40g) on top. Cover with a lid of shortcrust pastry. When covering fold the pastry a little on the inside and make a hole in the middle to allow steam to escape. Bake for about 35 minutes in a hot oven at 180°/200°. Check on the pie by lifting the dough with a knife. The apples should be golden brown and the dough well-cooked. Let the pie cool before moving it onto a serving plate. Grannie’s titbit: use brown sugar to colour the fruit a lovely golden brown.


Photo : @jernejkitchen

Grandma’s fluffy French toast


  • 80g butter
  • Icing sugar
  • 1 teaspoon of orange blossom
  • 200g sugar
  • 2 eggs
  • 20 centilitres milk
  • 5 slices of stale bread

Cooking method: Whisk the eggs in a bowl, add to this the milk, sugar and orange blossom. Dip the bread slices into the mixture and let them drip-dry. Melt the butter in a pan. Toast the bread slices. Serve hot and sprinkled with icing sugar. Anaïs’ grandma’s titbit: add fruit and maple syrup for a sweeter taste. sables-lunettes-bredele-2 Photo : Pinterest

Grannie’s scrumptious jam tartlets


  • 250g flour
  • 1 egg
  • 1 sachet vanilla sugar
  • 100g softened butter
  • 100g caster sugar
  • 50g ground almonds
  • Apricot jam
  • Icing sugar

Cooking method: Mix the softened butter with the caster and vanilla sugar. Work the mixture well until it is a creamy colour and then add the egg. Add the flour and ground almonds. Mix well until it forms a dough. Put the ball of dough in the fridge for 30 minutes. Spread the dough on a floured surface. Cut out tartlets with a circle cookie cutter, making a smaller hole in the middle of each one. Put the pieces in the oven for 10-15 minutes at thermostat 5, 150° (make sure they remain white). Let them cool before spreading the whole slices with jam and covering with the slices with holes. Sprinkle with icing sugar and serve. Grannie’s titbit: to give your tartlets that extra bit of love use a heart-shaped cookie cutter. tatin

Photo : @jernejkitchen

Grandma’s delicious tarte tatin


  • 1 roll of puff pastry
  • 10 apples
  • 70g half-salted butter
  • 5 teaspoons of white sugar
  • 4 teaspoons brown sugar

Cooking method: Melt 50g butter in a springform cake tin, add the sugar and simmer until it becomes a light-coloured caramel. Preheat the oven to 180°. Peel the apples, cut them into quarters and removes the pips and seeds. Arrange the apple pieces in the mould, placing them close together, from the sides to the middle of the dish. Sprinkle with 2 teaspoons of brown sugar and the remaining lumps of butter. Bake for 45 minutes, and let it cool outside the oven yet keep the oven on. Unroll the pastry and place over the apples, pushing it well in the mould. Place in the oven for another 20 minutes, until the pastry has turned golden brown. Remove the tart from the mould by tipping it onto a plate. When serving, sprinkle with the remaining brown sugar, quickly warm in the grill and serve hot with vanilla ice cream. Grandma’s titbit: accompany your tart tatin with some café-calva (for adults only ).   fars-breton

Photo : Pinterest

Granny hen’s tasty fer Breton cake


  • 200g flour
  • 150g sugar
  • 4 eggs
  • 2 sachets of vanilla sugar
  • 75 centilitre of milk
  • 20 prunes

Cooking method: Prepare the batter by mixing together the milk, sugar, eggs and vanilla sugar. Let it rest for an hour. Preheat the oven to 200°. Melt a piece of butter in a dish, pour the batter into the dish (on the bottom if possible) and add the prunes (roll them in flour first to prevent them from sinking to the bottom of the dish). Bake for 30 minutes in the oven at 200°. Turn off the oven but leave the dish in it for another 30 minutes. Granny hen’s titbit: do not open the oven door once the cake has been put inside. (Yes, Flore’s granny’s name is granny hen! It was destiny…)

1 comment

  1. Mathiilde
    22nd February 2018, 12:27

    J’adore ces petites recettes 🙂

Leave a comment

Erreur : merci de remplir votre nom et votre e-mail !