I offer you this recipe for semi-cooked chocolate, orange and walnuts. A small bomb of flavors that will be just as good hot, warm or cold. The whole thing is…]]>
Semi-cooked with orange chocolate and walnuts
I offer you this recipe for semi-cooked chocolate, orange and walnuts. A small bomb of flavors that will be just as good hot, warm or cold. The whole thing is prepared in a few minutes and will fulfill the expectations of a comforting cake!
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Creamy chocolate cream
A cream very easy to make with only 4 ingredients, without eggs or butter. I advise you to prepare it the day before so that it is very cold. Its texture is perfect for me and it is also very low in sugar. Ideal to end a meal on a chocolate touch!
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Slow-cooked lamb and grilled vegetables
I am delighted to have been contacted to make a recipe in partnership with the Irish counter. Already because I had the chance to go to Ireland for a culinary trip (HERE) and in addition I have a little family who lives in Dublin. I was asked to make a recipe with Irish lamb, which I had already discovered on the spot and it is true that it is very famous. I offer you this lamb sirloin gently cooked under vacuum, with an alternative solution if you do not have this possibility of cooking. The result is very tasty with an intensely flavored sauce, and I accompany this meat with oven-roasted vegetables and sautéed potatoes. You can find lamb meat here: www.boeuf-irlandais.fr/lagneau-irlandais/
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Croque-monsieur Brillat-Savarin, ham and tartufata
After the holidays, I had a jar of tartufata sauce left over, basically mushrooms with truffle oil. It's super rich in taste and it's a delight with lots of things. I suggest this association, rather than a real recipe, with Brillat-Savarin, this very creamy cheese and ham. This gives a perfect result: a crispy croque-monsieur on the outside and soft and melting on the inside, ideal for a quick meal with a good salad!
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Egg custard
I created this blog in January 2010, and yet until now, I had not proposed a recipe for custard. I had given you the one for pudim de leite, a delicious Brazilian flan that is a little firmer, but not yet the simple one for our cream. This is a really easy recipe to make, with only three ingredients. It's also good sometimes to make great classics, which I think we still enjoy as much!
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Leek, chorizo and goat cheese tart
It had been a while since I had made a savory pie. I also like to make thick pies, giving high slices that you just want to bite into. Here is a new one, with a simple and generous taste, with leeks, chorizo and goat's cheese that will reduce the spiciness. It's up to you to choose the chorizo you like, mild, spicy or extra-strong! To be devoured in all ways: cold, lukewarm or hot.
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Broyé du Poitou with Nuts
I love shortbread, but especially when it's too big to eat alone. I had proposed the recipe of the crushed Poitou in my first book "Mes desserts" published by Flammarion. This time I give you a nutty adaptation, very crunchy. I add a bit of walnut oil, which flavors this large and generous crush wonderfully.
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Pan-fried chicken, chard, mushrooms, sun-dried tomatoes and Boursin® cream sauce
Here is a second recipe in partnership with Boursin® Garlic and Fine Herbs. After the risotto(recipe HERE), I have this time concocted a pan with chicken, mushrooms, chard and sundried tomatoes, in a cream and Boursin sauce. It is a real delight and is best served with a simple white rice.
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Mashed potatoes with roasted garlic, hazelnut butter and thyme
Second recipe in collaboration with lespommesdeterre.com! This time I propose a recipe of mashed potatoes with hazelnut butter, roasted garlic and thyme, served with a baked chicken with onions and paprika. A delight that perfumes the house with its enticing scent! In addition to the step-by-step recipe, I also put you the video replay of the facebook live of Wednesday, October 21!
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Rösti and salmon with lemon dill cream sauce
Here is a tasty recipe in partnership with lespommesdeterre.com that I also made on facebook live. I offer you the recipe in step by step photos and video! Crispy rösti with salmon fried in a deliciously crisp butter, served with a very simple, yet perfect, sauce of cream, dill and lemon zest.
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