Right now, you may notice, but I'm posting less. I am in the middle of writing my next book, which will be published in November by Flammarion, and which I…]]>
Poke bowl
Right now, you may notice, but I'm posting less. I am in the middle of writing my next book, which will be published in November by Flammarion, and which I have had in mind for 6 years. I look forward to telling you more in due course. For once, I'm not being hyper traditional, as I'm putting together a poke bowl that is more modern than the original Hawaiian poke that has almost only fish, rice and very rich sauce. Here, lots of good stuff: avocado, coriander, sesame seeds, edamame and mango, all on rice either dressed with vinegar or toasted sesame oil. I prefer this last version. A little nod to my friend Gaëlle with whom I have made this dish many times! This dish is delicious and takes less than 20 minutes to make!
Tried this recipe?Let us know how it was!
Braised and caramelized lotus roots
Here is a very classic recipe to accommodate the lotus roots still sometimes very unknown in our countries. You have to like the slightly crunchy texture, but this version will allow a simple approach. The dish is ready in 25 minutes and gives an amazing visual. Serve as an accompaniment to a Chinese dish or simply with rice.
Tried this recipe?Let us know how it was!
Soft Buns
I love burgers, but I'm very picky. Going to a fast food restaurant is out of the question for me. A good burger place yes, but I still like them best at home! I had written a recipe for buns in my book "Mon grain de sel", Flammarion 2015 and a totally vegan version in "Végéterrien", Flammarion 2017. This time I propose a very soft version that can be eaten as a hamburger or simply for breakfast, why not adding some chocolate chips? If you press down on the buns, they are so soft, they spring back into shape as if nothing had happened!
Tried this recipe?Let us know how it was!