Les dernières recettes
An ultra-simple recipe that’s as tasty as they come. I suggest this artichoke pesto, made with artichoke hearts, parmesan, roasted cashews, garlic and olive oil! An absolute delight on toast for a richly flavoured aperitif, or even as a pizza base with dough, in place of tomato sauce or green pesto, then topped up to your liking!
A cake forbidden to children! Just for adults who want to indulge themselves with this cake soaked in plenty of rosé wine. I put some in the dough before baking, then soak it generously afterwards. I propose this totally decadent three-tiered cake, but I also give you a more classic version at the end of the recipe with proportions for a single tier. As well as a very moist cake, I add a cream cheese chantilly and juicy, fresh strawberries. You’re in for a treat!
I’m a fan of coral lentils, but I like a little variety. Here’s a recipe for coral lentil pasta with shrimp, cherry tomatoes and pesto! A fresh, well-balanced dish in every respect! I often buy this pasta (I’m in no way sponsored to do so!) which isn’t really pasta at all, as it’s made from 100% coral lentils. With homemade pesto and toasted pine nuts, it’s a dish I make authentically often at home!
Here’s a recipe that’s 100% vegan, but you can adapt it to whatever you like: other vegetables, meat or fish. The result is very crunchy bites in a sauce that’s spicy, but not too spicy! A little delicacy that’s very easy to make once you have all the ingredients on hand!
An absolutely irresistible, ultra-fresh, not-too-sweet dessert that celebrates strawberries from a very different angle! Trifle is an English dessert, served in layers in a transparent container. I was inspired by what I tasted in London recently to create this decadent version. You’ll find layers of sponge cake, custard, strawberry coulis and chantilly. Prepare the day before to make the most of the cake’s ability to absorb flavours!
Here’s a delicious recipe for tarte tatin with shallots given by my friend Gaëlle, pianist and excellent cook. Two passions that brought us together for a beautiful friendship. She had made me this dish for a dinner party and she immediately agreed to share her little secrets. The great pleasure of this recipe comes from cooking the shallots. The scent is wonderfully fragrant and promises a dish rich in flavors and textures! This savoury tatin is perfect with a green salad!
