With friends, we sometimes eat at the Bouillon in Paris. It’s really inexpensive, well served and very good! I had ordered this dish several times and I thought I could offer it to you, because it is so simple and can be made in 5 minutes flat! With the cold weather, it is the kind of small dishes quickly done well that delight the taste buds. In the end it is almost a childish dish adapted to adults, with the tartufata that totally transforms it!
In the end, it’s not even really a recipe! But I am so crazy about fried camembert with blueberry jam, that I wanted to experience the pleasure of making it for the blog. I sometimes order them in restaurants and each time I enjoy them. The important thing is to use a cheese that is not runny, and to have a very hot oil to allow the crust of breadcrumbs to brown well. In the end with the blueberry jam, it is irresistible!
Qatayef, or atayef (not to be confused with ktayef, pastry made from angel hair) is a delicious pancake filled with ashtalieh cream, rose and orange blossom water and crushed roasted pistachios. Everything is served with a flavored syrup and gives a final result that is not very sweet. This pastry is found in Lebanon, but also in Egypt and other countries of the Levant. This presentation with half of the pancake folded to make a cone is called assafiri.
I have just returned from Rome where I spent a few days of vacation again, that I already offer you a really simple recipe! The translation being “cheese and pepper”. The sauce is just made with the cheese and the pasta cooking water. Be careful not to recook the sauce which in this case would cause the pecorino cheese to curdle. In about ten minutes, everything is ready and absolutely delicious!
Here is a simple and effective dish, ready in just a few minutes. The longest will be to cook the plain rice to accompany it! I offer you these crunchy prawns in a spicy sweet and sour sauce, with sugar snap peas and a few Thai basil leaves, for an ultra tasty meal. The hardest to find is Thai basil, but know that it grows very well in pots indoors! Convenient to always have on hand, if like me you are a fan!
I’m straying a bit from tradition at the moment, though I’ll get back to it. But once in a while, when it’s good, I don’t see the problem! I had seen this recipe in a fusion restaurant in the United States a few years ago, so I wanted to do it again here in my own way. This recipe is not fixed at all, you can at your leisure make only the tuna part, or the crab part and replace the fried sticky rice cake, by a more classic plain or vinegar rice. In any case I can promise you that it is fresh, crispy, soft, slightly spicy, but above all irresistible!
