I made this recipe a bit like that, with vegetables from the market and it turned out delicious and very appreciated by my guests! We have an impression of freshness…]]>
Pasta "Primavera" with fresh pesto and lime, green vegetables
I made this recipe a bit like that, with vegetables from the market and it turned out delicious and very appreciated by my guests! We have an impression of freshness with the lime, the vegetables are cooked as it should be. The delicious homemade pesto with coriander, peanuts, spinach and lime adds a very original touch. Don't hesitate to put the vegetables you like the most!
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Cilantro peanut spinach and lime pesto
Now that I've finished my next book, I can get back into my kitchen for my favorite activity! So I'm starting off easy with a new pesto, this time a little different. With spinach leaves, fresh coriander, roasted peanuts and lime! It has an unexpected pep and gives a delicious freshness. It will be perfect in many recipes or simply on toast!
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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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Broccoli Spinach Soup
With the cold weather, there's nothing like a nice, warm, comforting soup. I often make seasonal soups, but I came across some organic broccoli and spinach and really wanted to cook them. The result is a delight. I add cream and a little grated parmesan. This soup was unanimously approved!
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Green curry risotto with prawns and coconut cream
An incredible combination of flavors and textures! I'm not really a fan of fusion cuisine, but after my Thai cooking classes, I sometimes have a little green curry paste left over. And I find that in a risotto the flavors are perfect. Add to that prawns, a coconut milk and green curry sauce and a few pieces of very crispy fried rice, and you have a dish that is out of the ordinary and absolutely delicious!
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Risotto with black truffles
A luxury dish for an exceptional dinner. I had the privilege of receiving two beautiful black truffles from Périgord, courtesy of my friends Maryse and Olivier, owners of Café Louise in Périgueux. Maryse is an excellent cook and I highly recommend you to go and taste her dishes! She explained to me how to make this famous black truffle risotto. I'm completely crazy about it. I propose you the recipe of this explosive dish in flavours! All you have to do is prepare the truffle butter (which I freeze to have it all year round) and the stock that will be used to make the risotto at least the day before.
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Mushroom, hazelnut pesto and pancetta pie
For a 21cm diameter and 3,5cm high pieFor me a good meal is only done with a bottle of red wine (with champagne as an aperitif!!) and so I tested the site thanks to this partnership. There is really a great choice of wine, at all prices. You can choose the region, put a filter for the prices, for the vintages, for the grape varieties, for the appellations etc. There is also a large selection of foreign wines. It is quite intuitive and you can make gift cards. That's what I got for this recipe, and it's really very simple. What I found convenient, and didn't realize at first, is that you can put together your case of wine, choosing each bottle individually. For the delivery, I could choose the day I was at the workshop and everything was perfectly packed! So no risk of breakage. I now have 5 bottles left to drink... ????
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Pão de queijo
The pão de queijo is traditionally made with ingredients that are hard to find in France, such as “polvilho doce”, which is a starch based on manioc and “meia cura” cheese (medium aged) but no problem to make them!I came back from Brazil with a “meia cura” cheese and I made my “pães de queijo” in the most authentic way! And in France you can replace with half grated fresh parmesan and half grated and chopped gruyere! The result will be almost identical!In Asian supermarkets you can find tapioca flour, which is actually tapioca starch, tapioca being cassava. So it’s a different name for what is in fact the same product! Tapioca flour = polvilho doce!The first ingredient is done. The second, the “meia cura” cheese, can be found in Brazilian grocery stores. But the price is quite high and you won’t notice the difference if you replace it with freshly grated Parmesan cheese . Sometimes I don’t have the courage to grate parmesan cheese, so I shamelessly use parmesan powder.In short, the cheese breads (“pães de queijo” in plural) are delicious and easy to make, you have to eat them 5 minutes after they come out of the oven, they have a slightly crunchy texture on the top and a heart extra soft (thanks to the tapioca flour!!). Everyone who has tried it at my house has become a fan! Well, yes the cäipirinha helps a lot!!!
Ingredients
- 500 g tapioca flour
- 200 g parmesan cheese
- 200 g Gruyere cheese grated and chopped
- 2 teaspoons salt (it seems like a lot but this is it!!)
- 200 ml milk
- 75 ml oil
- 220 g egg
Instructions
- Heat milk and oil in a saucepan until boiling, remove from heat.
- While the milk/oil is heating, put the tapioca flour and salt in a bowl and mix well. Pour the hot liquid mixture over it and mix vigorously.
- Add all the cheese. Mix well then add the eggs. Mix again, by hand it is easier than with a spoon. With a Kitchenaid, it’s even easier! The dough will be sticky, this is normal. If it sticks too much to form the balls, put half an hour in the fridge.
- This is the famous “meia cura” cheese I mentioned at the beginning of the recipe! You can either use this one or replace it with half grated parmesan and half grated and chopped gruyere!
- It can be grated and then put into the dough in the relevant step!
- Preheat the oven to 180°C. Place walnut-sized balls of dough on a baking sheet. You can put a lot on a baking sheet because the breads will not puff up much in the end.
- If you wish, you can leave the plate with the dumplings in the fridge overnight. This way, the dough will dry on the surface, and when you bake, you will have rolls with a thicker crust! I find them even better this way!
- Just put in the oven for 15-20 minutes, the Pão de queijo should be well rounded and slightly golden . To be eaten as soon as possible, without burning yourself!
- For the caipirinha, I prefer the one with maracujas (passion fruit). To do this I put the pulp (and seeds) of a dozen maracujas in a bowl, I pour cachaça (500ml) then I sugar while tasting to be sure not to put too much or not enough, good excuse to start They are delicious with a little touch of salted butter in the middle that will melt!
Nutrition
Serving: 15portionsCalories: 718kcalCarbohydrates: 81gProtein: 23gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 91mgSodium: 1491mgPotassium: 216mgSugar: 5gVitamin A: 734IUVitamin C: 1mgCalcium: 720mgIron: 1mg
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