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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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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Cheddar pistachio savory shortbread
Here is a recipe for small shortbread that I developed after having eaten similar ones in London. They are absolutely delicious and above all very crispy! You can keep them for more than a week in a perfectly airtight box. They will be irresistible for an aperitif!
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Atayef Assafiri
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.
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Wasabi Crispy Shrimp
As I travel much less than before, I look at my notebooks in which I wrote down the dishes I had tasted abroad. This dish of crispy wasabi prawns really stuck with me and I had tasted it in Shanghai some time ago. It took me a long time to find the right proportions and since I finally discovered the way to make fried food extra crispy, I am having fun making the delights I had in mind. It's done with this dish which is very special. I recommend if you try it, maybe only start with half the proportions. The “sauce” that coats the prawns is very, very special. But a delight when you dare to venture there!
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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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The Coconut pearls
If you have never tried Coconut pearls, it's time to make them and eat them! These are small balls made of glutinous rice flour, very similar to "maqius", but cooked in steam. The result is simple and delicious. I also find them sincerely fun to prepare and they are a great addition to a dim sum meal. I give here a first version with egg cream (my favorite!) but I will put one day also those with peanuts!
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Hazelnut butter cookies, coffee, hazelnut and chocolate
These cookies taste totally amazing and addictive! I put in it, hazelnut butter, that is to say a butter that I cook until it has a nice dark color, coffee powder, hazelnut powder and finally dark chocolate. The whole thing gives a very particular and unusual flavor, but completely coherent. They are ready very quickly, even though I let the dough cool at some point. A nice change from the more traditional cookies!
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Sbrisolona
I'm back from a little trip to Italy and I'm also on the home stretch of my book which is coming out in March and I'll tell you all about it very soon. So that left me with a little less time to post, even though the ideas are piling up! This is the sbrisolona which comes from Lombardy and whose name derives from the word "brisa" which means crumbs. As you can see, it is a kind of large sweet cake to be broken into pieces and shared. It is really delicious for snacking. There are almonds, lemon, a little vanilla and especially fine cornmeal which brings a crunchy texture. I did some testing in my studio to give you the version I like!
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Dutch Baby with blueberries and lemon ricotta
I just returned from a trip and brought back a number of recipe ideas. I was in Seattle for the third time in my life and only now am I discovering dutch babies! It is a kind of thick pancake, cooked first in a pan and then in the oven. I went to Seattle's Tilikum Place Café, known for serving the best Dutch Baby. Here is a version with blueberries and lemon ricotta. There is no sugar in the dough, so you will have to sweeten it at the end with a little powdered sugar, but above all sprinkle with maple syrup! A real delight! The name probably comes from the deformation of " deutsch " which means German in German, and which is pronounced almost the same as dutch which means Dutch. But chances are that it comes originally from German pancakes, the pfannkuchen . You can also think of the Breton far (my recipe HERE), but I prefer to keep everything separate!
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