Les dernières recettes
I’ve already suggested some hummus recipes on my site, including the traditional one where you peel the chickpeas. I very often make hummus at home, as it literally takes 5 minutes to make, because today I put everything together in the blender. This version with sun-dried tomatoes marinated in olive oil and fresh basil is particularly tasty. And there’s nothing like fresh, crisp, sliced kohlrabi to accompany it.
I’m a big fan of almonds and pistachios (well I admit, I love all dried fruits!) and the idea of putting them together has always appealed to me. Here’s my recipe for this cake, which consists of a small base of sweet shortcrust pastry, an almond and rum (or orange blossom water) cake batter and a pistachio interior. It’s a feast for the eyes and an absolute delight at tea or coffee time!
For once I’m making a crispy chicken recipe, without frying, but in the oven, so I have to share it with you. I take the thighs, which are much softer than the whites, and add a sauce based on honey, gochujang (a Korean chili paste), vinegar and hoisin. A little (almost) guilt-free pleasure. Serve with plain rice or vegetables!
I’ve been meaning to add this recipe for ages! But first I wanted to gather all the elements and tips so that everything would be just the way I wanted it. Here, you can either make Swedish Kanelbullar by adding a little cardamom, or cinnamon rolls without the cardamom, but adding a decadent cream cheese glaze. I’ve already suggested kanelsnurrer. In the end, cinnamon rolls are even easier to make. I’d like to add the thangzong method, which adds an extraordinary softness to the dough. A delight that perfumes the whole house as it cooks!
I propose you here cooking classes in my workshop in Porte des Lilas! Do not hesitate to contact me for any request for private lessons, lessons for company committees or renting the place to do your own lessons.
Sunday June 12 at 2pm : Thai cooking 1 ! An afternoon in the kitchen to discover the key ingredients of Thai cuisine. We will make the green curry paste together from fresh ingredients. Then you will each make a green curry with Thai chicken and eggplant, an irresistible cashew chicken and see the making of Tom Kah Gai, the famous coconut milk soup.
Saturday June 25 at 2pm : Thai cooking 2 Here is the second Thai cooking class with a very tempting menu ! This time, we will see the noodle dishes of this fabulous country. Each student will make two dishes (pad thai and pad see ew) and will leave with three recipes in masterclass: si-io dam wan sauce, but also kao tang nah tang (fried rice cakes with satay sauce) and the famous dessert: mango sticky rice!
Sunday June 26 at 2pm: Brazilian cuisine! During this 3h30 course, we will make and taste Brazilian cheese bread. Then we will make the typical dish of Bahia, the moqueca with shrimps and coconut milk. We will also see how to make delicious empadas, small pies rich in butter and creamy chicken. A real delight! We will finish with a quick demonstration of tapiocas, those little magic pancakes made with manioc starch.
Saturday 1st and Sunday 2nd October: Chocolate Madness Workshop! This two-day course is unique in France. We will indeed see the manufacture of the bean to the tablet. The dark, milk and white chocolate will be made live and together. We will make homemade Nutella, pralines, but we will also learn more about cocoa butter and its tempering. We will start this course on Saturday morning around a hot chocolate and learn all the secrets of chocolate: roasting, crushing, winnowing and conching … My book “I make my own chocolate” published by Solar and prefaced by Christophe Michalak, will also be offered during this workshop!
See registration details below.
After the festive season and the galettes, it may be time to lighten up the dishes a little, but without sacrificing the taste for good things! I’d probably already suggested a coral lentil soup on my cooking site, but here the tomato (in a tin) is a game-changer! This soup is ready in less than 30 minutes. I make them regularly because I’m a fan of coral lentils in all their forms. A great way to warm up in the dead of winter!
