This recipe is ideal for those who do not want raw fish or nori seaweed leaves. We see them everywhere nowadays and they are a real fresh delight! When the…]]>
Spring Maki with Rice Leaf
This recipe is ideal for those who do not want raw fish or nori seaweed leaves. We see them everywhere nowadays and they are a real fresh delight! When the good weather finally comes, it is a pleasure to enjoy. It's all much simpler than it seems!
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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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Crunchy sushi of sticky rice, salmon, spicy tuna and crab
I'm moving a little away from traditions right now, although I'll come back to them. 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 make it again here with my own sauce. This recipe is not set in stone at all, you can choose to do only the tuna part, or the crab part and replace the fried sticky rice pancake with a more classic plain or vinegar rice. In any case, I can promise you that it's fresh, crispy, soft, slightly spicy, but above all irresistible!
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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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Green beans with sesame sauce
In a small Japanese restaurant that I really like, the Sake Lover (83 rue de Turbigo in Paris) that I adore, the food is traditional and you will only find excellent dishes there. I was inspired by their beans which I never fail to devour when they are on the menu. Everything is ready in 20 minutes. The sauce is made of sesame of course, tahini (sesame paste) and toasted sesame oil. But also a little soy sauce and mirin, a very mild sake for cooking that you can easily find in Japanese, exotic or Asian grocery stores, but also on the internet.
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Lu Rou Fan, Taiwanese braised pork
A delicious braised pork that comes to us from Taiwan. The recipe is really very simple to make, there will be just a few ingredients to get in Asian grocery stores. In addition to the step by step, like all the recipes on the blog, I'm also putting you the replay video of the facebook live of Monday July 5, 2021.
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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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Lasagna Bolognese
I've just returned from another short stay in Italy. I always enjoy it! I had a really delicious lasagna and I wanted to share my version with you. It takes a bit of time, as I make it the day before, with a long cooking time for the Bolognese stew. But the result is worth it. I made everything homemade, even the pasta, which is very easy with a rolling mill, but you can of course put ready-made lasagna in it. The result is extremely tasty and creamy, with a little cheese inside. I had already proposed you the real ragout à la bolognaise, that I modify here a little to stick to the idea of lasagna that I had in mind!
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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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No-Bake Cheesecake
I know that my cheesecake recipes on my cooking blog have been very popular with a large portion of my readers. I bet this one will take over! For once, this is a no-bake cheesecake I'm proposing. I also give you a very simple recipe for mango passion fruit coulis. So I'll warn you right now, this cake is rich, but completely addictive! The texture is rich and creamy, just the way I like it, but holds up perfectly despite the lack of cooking.
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