I was recently offered a collaboration with comme-a-la-boucherie.com , an online family butcher (the Dubois family) based in Rungis. The principle is simple: you order and you receive the order…]]>
Saltimbocca
I was recently offered a collaboration with comme-a-la-boucherie.com , an online family butcher (the Dubois family) based in Rungis. The principle is simple: you order and you receive the order anywhere in France in insulated boxes for absolute cold chain security. All meats are offered, but also exceptional meats or charcuterie. As we are approaching Pentecost, I offer you an Italian veal recipe, the famous saltimbocca! Literally “jumping in the mouth”, this apparently very simple dish (almost too simple?) is in fact an absolute delight. Raw ham, sage and white wine combine wonderfully to create an explosive dish of flavors.
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Honey-nut squares
Fall is here with its share of comforting delights. I love nuts and I've probably come up with recipes mixing honey and nuts on my blog, but I always enjoy looking for new textures. Here, the dough resembles a shorbread, topped with a honey and semi-salted butter caramel, richly garnished with nuts. The texture is fantastic and these squares are very addictive! To be eaten in small portions...
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Kanelsnurrer
For Christmas, I offer you one of the many recipes from my new book, Scandalously Decadent, published by Flammarion, the Kanelsnurrer. I redid everything step by step for the blog, and the picture you see here is not the one from the book. You have to try this recipe, just for the incredibly delicious smell of baking these kanelsnurrer, these "cinnamon swirls". Because in addition to the cinnamon in the filling, the paste also contains cardamom. This is the original, Scandinavian version of cinnamon buns. Despite the apparent complexity of the designs, the recipe is actually very simple and quick to make. Just make the dough early enough to let it rest. The little trick to make the twists is not complicated and the result is amazing: the kanelsnurrer are soft and fragrant!
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Shortbread with caramel and pine nuts
As a fan of pine nuts, I wanted a nice recipe to use them in a dessert. I thought of these shortbread that turned out to be demonic, but terribly delicious! We try desperately to cut them into small pieces, but we keep coming back to it. To be damned with a good coffee or tea for snack time.
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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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Thin apple pies
This time, I propose not one, but two recipes of thin apple pies. One with almond cream and vanilla and the other with chestnut cream and nuts. Two very simple delights to make that require very little preparation time. I give you in addition, the video replay of my facebook live of Tuesday, October 6, 2020!
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Salted Babka with basil pesto and pecans
I love sweet babkas, whether they are chocolate, cinnamon or Grand Marnier. But in a savory version, it is also a delight that will be perfect for a colorful aperitif! I warn you, it's totally addictive! Here is a version with basil/pecan pesto. The smell in the kitchen while cooking is just amazing!
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Caramel and Peanut Crunch Popcorn
I love popcorn and it's so easy to make at home too! A pan with a lid and that's it! I like it salty or sweet, but my pet peeve is the caramel popcorn, nice and crunchy. And with roasted peanuts, it's a little miracle! It took me a while to put this recipe together and I've been thinking about it for a while. To find the right proportion of corn and caramel, and then to get a popcorn that doesn't stick to your fingers at all and stays nice and crispy, I had to do a few tests. To do this, you will need to take the precise temperature of the syrup, then put it in the oven at low temperature for 30 minutes to dry the caramel. It's very easy to make and you can keep it for almost a month! Well on the other hand the diet will wait!
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Lobster Pasta
A while ago, I had tasted in a restaurant with friends, pasta with lobster. The name alone made me want to go there, but the bill was quite steep! I thought I'd try my own recipe from my parents' grilled lobster recipe that I posted a while ago on my cooking blog (recipe HERE). This is a bit of a holiday recipe, as I don't buy lobster every day. But in the end, when you see that you get 4 generous portions, it is very profitable! I thus start from the grilled lobster, then I continue the preparation by recovering all the possible juices which I make reduce in a sauce with the hallucinating taste. It's actually frustrating that the photo doesn't do this dish justice. Well, I made it quickly because I wanted to enjoy this dish which I really enjoyed! But I promise you an absolutely delicious dish, between the taste of the grilled and flambéed lobster and the bisque. The pasta gorges itself with this rich sauce and becomes addictive!
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