Let's go for 3 recipes in partnership with Uhaina organic beer! I love ice cold beer in summer and I was asked to create 3 sunny recipes for this original…]]>
Crunchy Summer Salad
Let's go for 3 recipes in partnership with Uhaina organic beer! I love ice cold beer in summer and I was asked to create 3 sunny recipes for this original French organic brand. We start with the white one with a colorful and crunchy salad, full of good things, amazing textures and delicious flavors. I suggest a tomato salad, with avocado, figs, bell pepper, pomegranate seeds, red onions, crispy Lebanese bread with olive oil, but most of all a very tasty sesame cream sauce!
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Baked chicken with pecan breading
Tender pieces of chicken in a crispy breading, then dipped in an incredible creamy and flavorful sauce. All this in less than 30 minutes. For once, I'm baking in the oven and this recipe is perfect for it! You can of course replace the pecans with another dried fruit.
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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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Power cookies
I'm slowly coming back to the blog after a little absence. While waiting for me to get back to the stove, I give you a recipe from my book Végéterrien published by Flammarion!I had discovered in Vancouver in a big organic store, cookies that inspired me the ones you have in front of you. I had written down all the ingredients and ended up in my workshop with the same ones that make up these cakes. Of course, I made several trials of proportions and I came to the conclusion that the version I am proposing to you was ultimately even better than the one I had discovered. For breakfast or a snack, they are perfect to fill up on energy.
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Pecan Spice Cookies
When I came across these mussels in the United States, I knew right away what I was going to do with them because they are so photogenic. And I also know you're going to ask me where to buy them, but I have no idea, because it was a clearance sale and there was no brand! But don't panic, you can make this recipe in classic molds, or even without a mold at all, by making round cookies! It has a little maple syrup and spices in it, which will give the cakes a Christmas spirit... I enjoyed it!
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Pecan Spice Cookies
When I came across these molds in the US, I knew right away what I was going to do with them because they are so photogenic. And I know you’re going to ask me where to buy them, but I don’t have a clue, because it was a clearance sale and there was no brand! But don’t panic, you can make this recipe in classic molds, or even without a mold at all, making round cookies! There’s a little maple syrup and spice in there, which will make for some Christmas spirit cakes… I enjoyed them!
Ingredients
- 100 g brown vergeoise
- 25 g maple syrup
- 55 g white sugar
- 1/2 teaspoon liquid vanilla
- 100 g melted semi-salted butter
- 1/2 spoonful gingerbread spices
- 190 g flour
- 100 g pecan nuts
Instructions
- Put the vergeoise, maple syrup and white sugar in a container.
- Add the egg and vanilla.
- Mix and add the melted butter.
- Don't forget the spices.
- Pour in the flour and mix well.
- Finish with the pecans and chocolate.
- For this recipe, you can make classic cookies any size you want. I used some pretty nice molds that I bought in the US. I couldn't tell you the brand because they were on sale at a very low price.
- Heat the oven to 160°C and bake just until the surface seizes. The edge should brown slightly and that's it. So for baking time, it can be 12 minutes for a classic cookie to 25 minutes if you put the whole dough in a cake pan.
- Let cool and enjoy without delay!
Nutrition
Serving: 4peopleCalories: 665kcalCarbohydrates: 70gProtein: 6gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 54mgSodium: 518mgPotassium: 216mgFiber: 4gSugar: 45gVitamin A: 639IUVitamin C: 0.3mgCalcium: 121mgIron: 3mg
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Chavroux, fig and pecan cheesecake
I propose you today a dessert a little bit particular. I was offered a partnership with Chavroux to imagine a recipe where this famous fresh goat cheese would be used. But the request was to keep the shape so recognizable. I could make it savory or sweet. So I came up with a little fig cheesecake on a reconstituted pecan shortbread. The result is an ultra-fresh and delicious dessert with very little sugar. My friends were blown away, wondering what it would be like. I myself was surprised at how good it was, as I went in a bit blind. The dessert also holds together perfectly without gelatin or agar-agar! The combination of the fig and the consistency of the goat cheese gives a perfect creaminess and unexpected flavors. With the added bonus of the reconstituted shortbread with pecans and semi-salted butter, it's a real treat! And best of all, it's so easy to make, because you get the mold with the Chavroux!
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Kale, edamame and avocado salad
Looking for a nice salad and some green on your plate? I suggest my kale salad with edamame, avocado and pecans. I had eaten a similar one in New York and couldn't wait to make it again. Here I make a delicious sauce with olive oil, balsamic vinegar, tahini and a sweet touch of agave syrup. It is therefore suitable for vegans. But above all it is a salad that will make a real meal. There's a lot of talk about kale, and I hope it's not just a fad, because I find it very hearty and filling. I had made you some ultra crispy kale chips in my Vegemite book that I also featured on video in a facebook live on October 11, 2017 that you can find HERE.
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