Les dernières recettes
Right now, it’s a bit of a workshop race. So I’m taking this opportunity to publish a recipe from my book Végéterrien, which I published with Flammarion in 2017. This recipe is illustrated in the book by Claire Curt, with culinary styling by Manuella Chantepie. I stumbled across this recipe in a small Swedish restaurant and was immediately intrigued by the texture. I couldn’t determine its composition. I chatted with the chef, explaining what I was doing (the blog, the books etc.) and asked him if he would let me in on his secret. I was very surprised by the ingredients I hadn’t thought of. Soaked sunflower seeds, marinated sun-dried tomatoes and spices. And the result is totally incredible. Everyone I’ve made this “tapenade” for has fallen in love with it from the very first bite.
I was recently on vacation in Florence and was told that the food was good in all the restaurants, even the more touristy ones, which turned out to be true, much more so than in Venice, for example, where it’s sometimes more of a lottery. I’ve discovered a dessert equivalent to the one I’m proposing here. Of course, I didn’t have the recipe, so I went on instinct. I didn’t want to add gelatine or agar-agar, and I wanted a dessert that wasn’t too sweet, with a topping that would excite the taste buds. I found a creamy ricotta for this chilled dessert, but it will also work with a firmer, grainy ricotta. The cream itself only really comes into its own with the bitter almond macaroon base and tangy coulis!
A simple, unpretentious recipe, in preparation for another recipe in which I’ll use these macaroons as a base. I’ve already suggested amaretti, but these are different in texture and appearance. A little treat for everyone.
A new invitation to indulgence! This is a sweet South Korean recipe, typical of street food and absolutely delicious. These are small dough cakes filled with sugar and chopped nuts or peanuts. I tasted them in Seoul many years ago and fell in love with them immediately. The recipe is simple to prepare, with classic ingredients. The sugar inside melts during baking, so you’ll need to eat them as quickly as possible to enjoy their crisp, melt-in-the-mouth texture!
As promised, after the 3 smorrebrød recipes I’ve given you, here’s the one for bread, which can obviously be eaten for breakfast or a snack! Rugbrød, literally rye bread in Danish, is a dense, seed-rich bread that’s absolutely delicious! It’s very easy to make, but you’ll need to prepare it at least 2 days before eating, as it needs to ferment/push overnight, and rest overnight once cooked.
A deliciously moist lemon cake, topped with a lemon and mascarpone chantilly. There’s little sweetness on the palate, revealing the exquisite flavours of this beautiful citrus fruit. For once, I bake in non-ventilated heat, to keep the cake flat and avoid a lump in the center.
