Les dernières recettes
Christmas is coming up and I wanted to suggest a recipe for lamb. I’ll give you the one for my honey, orange, Christmas spice, carrot and sweet potato navarin. It is delicious and almost like a tagine! There are many similarities between a navarin and a tagine and I use Christmas spices here, namely cinnamon, star anise, pepper and cloves. I purposely left out the ginger. The result is a comforting, homey dish that is as moist and flavorful as you want it to be. And of course I will soon propose a more classic navarin!
It’s been a while since I discovered these magnificent dried Baglama figs filled with liver in the Périgord. I really wanted to make them again for myself, but also for the blog and share the recipe with you. It’s done and it’s a real delight! It is quite easy to make and the result will obviously be even better with homemade foie gras!
I am always amazed by this spaghetti squash and its very particular stringy texture which gives it its name that it does not usurp! It can be adapted in any way you like. I suggest a version with gorgonzola, pine nuts, and hazelnuts. The lardons can be added or not at your convenience. It’s a real treat and I can’t wait to try other sauces that pair wonderfully with this amazing fruit (or it’s a fruit you cook, like the tomato).
I propose you a Christmas contest to try to win a beautiful Kitchenaid agave pastry machine! Four books are also to be won, two “Scandalously Decadent” and two “Bernard’s Kitchen”, both published by Flammarion! So there are five winners in total! Drawing on Wednesday, December 21 at 6:00 pm, to start the winter. Come quickly on this article to play and give yourself the chance to offer you beautiful Christmas gifts! ??
An unpretentious recipe that will give you fine shortbread where the salted butter caramel sauce is part of the composition. Here I roll the dough into a ball and then cut it into thin slices. They’ll be delicious any time of day, especially if you dip them in homemade caramel sauce!
Attention, very very very good! I warn you, it’s rich, it’s outrageous, but it’s super-delicious! I propose a French toast filled with milk chocolate and praline, baked in semi-salted butter and to which I add a little salted butter caramel sauce. It’s perfect for an ultra-rewarding snack, but one slice will probably do. If it’s cold and rainy, here’s an admittedly devilish way to make it through Christmas!
