Eggs Mimosa

The second dish of Cecile’s choice is Eufs Mimosas in French which is translated to Eggs Mimosa. This is also known as Devil Eggs.  Mimosa is a color of champagne-and-orange-juice shade of yellow.


Eggs Mimosa is often served as hors d’oeuvre in a party. It can be done few hours in advance and keep refrigerated until serving. Eggs Mimosa is originated in Rome and popular across the continent of Europe.


  • 12 eggs
  • 1/2 fat mayonnaise
  • grain mustard
  • capers (optional)
  • parsley (optional)


Source: Anna


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French Cuisine – Ratatouille

It’s been a while since I attended the Caring Place Community Kitchen. The reason is Minoo usually demonstrates very simple and old recipes which I had blogged before for this group of participants. The Caring Place participants are mostly new immigrants or people who just started to learn to cook. Occasionally, we will get a participant who are willing to share some very ethnic cuisines and Minoo will let me know to join such kitchen.


For this kitchen, we are glad to have Cecile to demonstrate some French recipes. Cecile is borned in Africa (not sure which part, South, maybe) and raised in France. The first recipe that Cecile shared with us is Ratatouille, a popular summer vegetables stew when zucchini, tomatoes and egg plants are plentiful.

Ratatouille can be served as a side dish along meat or fish entrees or as an entree itself when serve with rice. Left over Ratatouille can be served over omelet or pasta. The Ratatouille is usually better the next day when reheated.


  • 4 small or 2 big zucchinis (courgettes), peel and cut into small cubes
  • 2 small or 1 medium egg plant, peel and cut into small cubes
  • 1 yellow onion, chopped
  • 3 cloves of garlic, minced
  • 1 bunch of green onions, chopped
  • 1 x 780g can diced tomatoes (or fresh tomatoes if available)
  • olive oil
  • salt and pepper to taste
  • Bouquet garni herb mix, about 2 teaspoons
  • Herbes de Provence mix, a handful
  • 1 tablespoon sugar
  • 1 splash of Balsamic vinegar


For this kitchen, we used a combination of fresh and can tomatoes.


The photo on the left is the Bouquet garni herb mix which comprises of thyme, bay leaf, marjoram and parsley. You may click on the photo of the of the Herbs de Provence to see the contents of it.

Source: Anna

Serves 5 to 6


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