Les dernières recettes
Now that I’ve finished my next book, I can get back into my kitchen for my favorite activity! So I’m starting off easy with a new pesto, this time a little different. With spinach leaves, fresh coriander, roasted peanuts and lime! It has an unexpected pep and gives a delicious freshness. It will be perfect in many recipes or simply on toast!
Last recipe with wild garlic for this year. At the moment I am publishing a little less, as I have just finished my 7th book which will be released in October 2021, and I also often go to Brittany with my family. This time I propose a tasty bear garlic pie, simple to make and very original. As soon as I can post a little more, I promise, I will! But you should know that I have a lot of new and amazing recipes in the next book.
It’s still the season, so I’m enjoying it. The wild garlic pesto is totally irresistible! I put it everywhere, in pasta, coral lentils, on bread… Thanks again to my friend Flore who picked me plenty of wild garlic. Not to be confused with lily of the valley (the leaves look very similar!).
A good friend of mine gave me a huge bag of wild garlic freshly picked in the forest. Many thanks to Flore! I took the opportunity to make three recipes, of which this is the first. I love wild garlic and it’s not always easy to find it in stores. So I was over the moon to see what I could do with it. I propose you a very easy salted cake, with wild garlic, tomatoes and feta. Get your whips!
A very good friend Gaëlle, once made me this dish to serve as an aperitif or starter. It’s tasty, fresh and delicious! Its little extra: toasted pine nuts that decorate the labneh, a kind of cream cheese, sprinkled with zaatar, sesame and sumac mixture. With a lot of olive oil and a good Lebanese bread, it’s a trip for the eyes and the taste buds!
J’ai crée ce blog en janvier 2010, et pourtant jusqu’à maintenant, je n’avais pas proposé de recette de crème renversée. Je vous avais donné celle du pudim de leite (recette ICI), un flan brésilien délicieux et un peu plus ferme, mais pas encore celle toute simple de notre crème. C’est vraiment une recette facile à faire, avec seulement trois ingrédients. Ça fait aussi du bien parfois de faire des grands classiques, qui nous régalent à mon sens, toujours autant !
