Les dernières recettes
Hello to all! I do it very rarely, but today I’ll put a spotlight on the site www.epicerie-quebecoise.com
This is not a sponsored article! Just a little push. I’ve been going to Perigueux every other year for the cookbook fair since I started putting out books in 2014. I can’t wait to go back this year! I met Maryse and Olivier there, whom I like very much, through their restaurant Le Café Louise. Olivier’s cousin opened the Quebec grocery store and since I love Quebec, he kindly introduced me to a few products from his store. Founded in the spring of 2019 by three Frenchmen in love with Quebec, l’Epicerie Québécoise is an online store specializing in the gastronomy of la Belle Province. Their selection is essentially composed of rare or unpublished products in France, made in an artisanal and/or organic way. They are also certified organic importer-distributor by Alpes Contrôles, which guarantees the quality and safety of the products they offer.
Une jolie tarte de saison à l’orange sanguine avec des suprêmes pour la décoration. J’ajoute dans ma crème, un peu de jus de citron vert et quelques framboises pour relever le tout et je verse le tout dans un fond de tarte cuite à blanc. Le résultat est crémeux et juteux, bien que croustillant à la fois ! Un vrai délice bien frais. Je vous conseille de la préparer la veille pour qu’elle soit bien froide et de la servir avec une chantilly au citron vert…
I love experimenting with shortbread doughs and if you look in my cooking blog, you’ll find lots of them! Here, the fact of making a hazelnut butter, changes completely the taste and the texture of the shortbread. With a touch of vanilla and salt, they are irresistible! The texture is a bit similar to the montecaos I had previously posted. These shortbread will keep for a very long time without any problem in an airtight box.
Je reviens d’un nouveau petit séjour à Venise et il y avait plein de frittelle partout pour la saison du carnaval. Ce sont des beignets, un peu comme des “pets de nonne” garnis ici d’un incroyable sabayon au marsala. Alors attention, ce n’est pas une recette pour les enfants : il y a du rhum dans la pâte, ainsi que des zestes d’orange et de citron, et le sabayon est au marsala sec et sent bien l’alcool ! Un délice incroyable à réserver pour les grandes personnes !!
These cookies taste totally amazing and addictive! I put in it, black butter, that is to say a butter that I cook until it has a nice dark color, coffee powder, hazelnut powder and finally dark chocolate. The whole thing gives a very particular and unusual flavor, but completely coherent. They are ready very quickly, even though I let the dough cool at some point. A nice change from the more traditional cookies!
I’ve just returned from another short stay in Italy. I always enjoy it! I had a really delicious lasagna and I wanted to share my version with you. It takes a bit of time, as I make it the day before, with a long cooking time for the Bolognese stew. But the result is worth it. I made everything homemade, even the pasta, which is very easy with a rolling mill, but you can of course put ready-made lasagna in it. The result is extremely tasty and creamy, with a little cheese inside.
