Les dernières recettes
For once, I’m offering you a more balanced recipe than the somewhat decadent dishes or desserts on the blog! I have to say that after writing and shooting my next book (which will be released in mid-March), I have put on a few pounds that I have to lose again, without putting aside the pleasure of cooking and eating well. I suggest these coral lentil patties which have the big advantage of being very quick to make, can be frozen and then reheated in the toaster. I eat 3 for a meal with greens or a good salad. They can also be spread with whipped cream cheese or anything else you like. I prefer to make twice the amount I give you and then take them out of the freezer at the last minute and reheat them in 3 minutes in the toaster.
I’m back from a little trip to Italy and I’m also on the home stretch of my book which will be released in March and I’ll tell you all about it very soon. This has left me with a little less time to post, even though the ideas are piling up! This is the sbrisolona which comes from Lombardy and whose name derives from the word “brisa” which means crumbs. As you can see, it is a kind of large sweet cake to be broken into pieces and shared. It is really delicious for snacking. There are almonds, lemon, a little vanilla and especially fine cornmeal which brings a crunchy texture. I did some testing in my studio to give you the version I like!
Every year I try to offer you a new galette des rois. This time, I propose a totally decadent and delicious version, with pistachios and orange blossom. A small bomb of flavors and textures. Especially with a homemade inverted puff pastry. I always have some in advance that I vacuum-seal after my puff pastry workshops. I use lots of whole pistachios and they go perfectly with the orange blossom.
Between or after the holidays, you may need a calorie break! So a homemade soup in the evening is pretty good and always good! This time I propose a pumpkin, white bean and lemon confit soup with salt. The whole thing gives a very unusual taste, but quite delicious if the lemon is well dosed. With a little bit of cumin, it becomes particularly tasty. The beans give a nice consistency and creaminess, which makes me go without cream for once!
J’adore le pop corn et c’est tellement simple à faire chez soi en plus !! Une casserole avec un couvercle et le tour est joué ! Je l’aime salé ou sucré, mais mon petit pêché mignon est le pop corn au caramel, bien croustillant. Et avec des cacahuètes grillées, c’est alors un petit miracle ! J’ai mis du temps à mettre cette recette au point et j’y pensais depuis un moment. Pour trouver la bonne proportion de maïs et de caramel, puis d’obtenir un pop corn qui ne colle pas du tout aux doigts et qui reste bien croustillant, j’ai dû faire quelques essais. Pour cela, il faudra prendre la température précise du sirop, puis de passer le tout au four à basse température pendant 30 minutes pour bien sécher le caramel. C’est très simple à faire et en plus vous pourrez le conserver pendant près d’un mois ! Bon par contre le régime attendra !
A while ago, I had tasted in a restaurant with friends, pasta with lobster. The name alone made me want to go there, but the bill was quite steep! I thought I’d try my own recipe from my parents’ grilled lobster recipe that I posted a while ago on my cooking blog. This is a bit of a holiday recipe, as I don’t buy lobster every day. But in the end, when you see that you get 4 generous portions, it is very profitable! I thus start from the grilled lobster, then I continue the preparation by recovering all the possible juices which I make reduce in a sauce with the hallucinating taste. It’s actually frustrating that the photo doesn’t do this dish justice. Well, I made it quickly because I wanted to enjoy this dish which I really enjoyed! But I promise you an absolutely delicious dish, between the taste of the grilled and flambéed lobster and the bisque. The pasta gorges itself with this rich sauce and becomes addictive!
