Les dernières recettes
Cela faisait un petit moment que je n’avais pas posté de recette de dessert. C’est qu’en ce moment j’étais sur l’écriture et les prises de vue de mon prochain livre qui sort en mars 2020 ! Me revoilà donc avec cette délicieuse tarte aux pommes et crumble de noisettes. Je l’adore car elle est peu sucrée, à part le crumble sur le dessus qui équilibre le tout harmonieusement. J’y ajoute un peu de chocolat. Le mélange des noisettes des pommes fondantes, de la pâte feuilletée croustillante et du croquant du crumble est juste parfait à mon goût !
An incredible combination of flavors and textures! I’m not really a fan of fusion cuisine, but after my Thai cooking classes, I sometimes have a little green curry paste left over. And I find that in a risotto the flavors are perfect. Add to that prawns, a coconut milk and green curry sauce and a few pieces of very crispy fried rice, and you have a dish that is out of the ordinary and absolutely delicious!
I often do my Thai cooking class and since I always take a little more ingredients than I need, I end up with leftovers the next day that I sometimes turn into delicious dishes. I advise you to cook your rice the day before and to put it in a cool place, so that the grains separate well during the final cooking. This extremely tasty dish will delight you if you like Thai food!
I often make this dish during my Vietnamese cooking workshop. This is not exactly the very traditional caramel pork, as the ingredients are a little different. The sauce is extremely tasty. It’s full of garlic, ginger and lemongrass and above all a real homemade caramel. A delight with plain white rice. I’ve made several attempts with less fatty meats, but it’s much better with this piece. It’s rich and good, but you don’t eat it every day either.
A second recipe for dutch baby, Seattle’s famous thick pancake! This time in a savory version as I had tasted it at Tilikum Place Café, with broccoli, cheddar and bacon. You can of course vary the ingredients and leave out the meat if you wish. But it is served with maple syrup, which goes wonderfully with saltiness. It is a delight, quite quick to make. I give you the recipe for two, perfect for a brunch or a dinner party! You can use the famous Lodge oven-safe pans, or another brand, but you can also use them in a classic dish.
After eating them regularly, I wanted to suggest a recipe for yellow lentil soup, served with lemon. A very simple and healthy treat. The consistency is perfect without cream, thanks to the lentils. In less than thirty minutes the soup is ready to be eaten. This soup is found in a part of the Mediterranean basin, in Lebanon, in Turkey etc. With turmeric and freshly roasted cumin, it is just irresistible!
