After the holidays and the galettes, I propose you a light recipe… Well I’m kidding, but I had made this cake and I have to post it on my cooking blog one day! It will be perfect for a snack for all banana, chocolate and peanut butter lovers. An unpretentious and very easy to make cake!
For this new year, I propose you a new recipe of galette! This time, it was the scents of lemon, orange and Grand Marnier that invaded my kitchen and I can assure you that we enjoyed ourselves like never before! The flavors are sweet and magical. I add small cubes of candied orange peel that blend perfectly with the almond powder. A recipe I will definitely make again!
I am experimenting a lot at the moment on the thangzhong, after the yudane. These are very quick preparations based on flour and a liquid. It improves the consistency of buns or bread in a crazy way. I propose a recipe of brioche for breakfast which smells good fresh butter, rum and vanilla, which will find its incredible softness once passed in the toaster. A little bomb with a good semi-salted butter spread, or a blackberry jelly for example!
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).
