I recently made myself some breakfast scones, this time orange and cranberry. They are buttery, low in sugar and crispy on the outside, rich and airy on the inside. The…]]>
Orange and Cranberry Scones
I recently made myself some breakfast scones, this time orange and cranberry. They are buttery, low in sugar and crispy on the outside, rich and airy on the inside. The flavors of orange zest and butter blend wonderfully with the softness of cranberries. Just remember to put the butter in the freezer a little earlier so that the scones are as good as possible!
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Cacio e pepe
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 made with the cheese and the pasta cooking water. You just have to be careful not to recook the sauce, which in this case would cause the pecorino to curdle. In about ten minutes, everything is ready and absolutely delicious!
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wild garlic pesto
It's still the season, so I'm taking advantage of it. Wild garlic pesto is totally irresistible! I put it everywhere, in pasta, coral lentils, on bread… Again, a thousand thanks to my friend Flore who had picked lots of wild garlic for me. Not to be confused with lily of the valley (the leaves look a lot alike!).
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Crunchy shortbread with hazelnut butter
I love experimenting with shortbread doughs and if you look in my cooking blog, you'll find lots of them! Here, the fact of making a hazelnut butter, changes completely the taste and the texture of the shortbread. With a touch of vanilla and salt, they are irresistible! The texture is a bit similar to the montecaos I had previously posted. These shortbread will keep for a very long time without any problem in an airtight box.
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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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Coral lentil patties
For once, I'm offering you a more balanced recipe than the somewhat decadent dishes or desserts on the blog! I have to say that after writing and shooting my next book (which will be released in mid-March), I have put on a few pounds that I have to lose again, without putting aside the pleasure of cooking and eating well. I suggest these coral lentil patties which have the big advantage of being very quick to make, can be frozen and then reheated in the toaster. I eat 3 for a meal with greens or a good salad. They can also be spread with whipped cream cheese or anything else you like. I prefer to make twice the amount I give you and then take them out of the freezer at the last minute and reheat them in 3 minutes in the toaster.
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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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Mango chutney
The other day I ate a mango that wasn't really good, and I ended up making a chutney out of it, kinda haphazardly. Delicious with lots of things: rice, foie gras, chicken etc. I did it again, this time with a better mango and adjusting the proportions to have a chutney that I love. I could eat it as it is with a spoon! A really simple recipe while waiting for the little calorie bomb that will arrive next week on the blog…
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Lemon-poppy seed cake
I'm always looking to experiment in my kitchen and I have an incredible number of recipes that I don't post on my cooking blog. And one of my worries is the cake. I never find the right consistency: it's either too buttery, too airy, too heavy, too crumbly... So for once I put my finger on this cake recipe that finally suits me, I'm sharing it right away! We can not put the poppy seeds and replace the lemon with orange for example. We can also imagine a lemon icing on top to coat this delicious cake. I prefer it without but free to you! In any case, I am happy with this recipe and I will keep it very preciously.
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Chocolate Tartlets
These little tartlets are really delicious! A fine crispy pastry with a very chocolatey firm and melting cream-ganache, a pure wonder! My version is simple to make and here I give you my “flour bag” technique which is perfect for making a sweet pastry base!
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