About Axelle

My name is Axelle, I'm 55 and I'm Belgian, from the province of Hainaut. Here I share the recipes I make and taste at home: simple, generous everyday cooking, learned over the years and explained step by step.

Who am I?

I'm not a chef, I didn't go to culinary school, and I've never had any professional cooking training. I built my skills over the years, in my own kitchen, cooking everyday meals for my family and the people I love.

I learned by doing: trying a recipe, swapping an ingredient, sometimes succeeding… and sometimes failing, too. When a recipe doesn't work, I start over until I find the way of making it that works for me.

Home cooking

On this blog, I only share recipes I have actually made and tasted at home. I favor simple, generous everyday cooking, with ingredients that are easy to find at the store and approachable methods, no professional equipment required.

Every recipe is explained step by step, with my advice, my little tricks and, when it helps, my variations. I pass it on to you the way I would to a friend over coffee: simply, clearly and without complicated terms.

I'm not trying to offer competition-level cooking, but recipes you can make in a family kitchen, with results you'll want to make again.

Recipes tested before they're shared

Before I publish a recipe, I cook it at home and taste it. That way I check the quantities, the prep and cook times, every step and, above all, the result, in a real everyday kitchen.

My recipes also evolve over time: when a dish can be improved, simplified or explained more clearly, I update it rather than leave a version that no longer matches my experience.

Cooking for everyone

I'm convinced you don't need to go to culinary school to learn to cook well: I learned little by little myself, simply by practicing. If I could learn without professional training, so can you.

Welcome to my kitchen, and above all, don't be afraid to roll up your sleeves!

On every recipe

• Quantities adjust: the + / − button recalculates the ingredients for the number of servings.
• You can tick off the steps as you cook, and the page prints cleanly.
• Your reviews and tips are welcome at the bottom of every recipe.