Les dernières recettes
I rarely cook fish on my site, even though I love it. For the festive season, I suggest this quick and easy recipe. Butter-fried sea bass fillets served with creamy polenta, ready in less than 15 minutes. If you accompany this with oven-roasted butternut squash, you’ll need to add about 1h15 to the cooking time. And if you add a few slices of fresh truffle, it’s even more luxurious and festive!
I had bought several wooden molds to make homemade ravioli and I’m taking this opportunity to offer you some new recipes on my cooking site. Of course, these ravioli can be made without! This is just an excuse to give you my version of butternut squash and ricotta ravioli. A total delight that melts in your mouth. It’s a bit of work, but it’s not difficult, and it’s the perfect excuse for a bunch of us to hang out and chat in the kitchen, while making a dish that’s sure to be memorable!
Generous cookies, made from a dough with spices and almond powder, topped with cream cheese with orange, lime and fresh ginger. Here are my holiday-flavored cookies! They’re very easy to make, but you’ll still need to prepare the cream so that you can freeze it and shape the cookies.
I have a boundless passion for tiramisu, and I love the recipe that I’ve had since I was very young and shared with you on my cooking site. But I also like to vary and experiment. During my trip to Brazil this year (I go there every year), we discussed making a peanut tiramisu, and since peanuts are called amendoim in Portuguese (pronounced amene-doïm), we came up with the name for this totally delicious dessert! The tiramindoim that doesn’t pronounce tira-mine-doïm!
After the cooking classes I give in my studio, I sometimes have ingredients left over. This was the case after a Thai cooking class and I had fresh rice noodles. With raw shrimp and satay powder, I made an excellent dish! The hardest part is finding the ingredients. To do this, go to an Asian grocery store and you’ll find fresh rice noodles in the refrigerated section. If you use dry ones, you’ll need to follow the instructions on the packet before making this recipe. but then it all takes 10 minutes or less to prepare!
Don’t take too much notice of the photo, which doesn’t do justice at all to the consistency of this delicious cake! I had noticed the rather incredible reaction of yogurt and sweetened condensed milk with lemon juice in my keylime pie. I wanted to see if the reaction would be similar in a more traditional cake, and it is. The still-warm cake has a truly amazing texture. I’m not a fan of sweetened condensed milk, but here it’s important. Bear in mind, too, that the latter is not 100% sugar, but just over half. Of course, I take this into account when determining the amount of sweetened condensed milk in the cake! So this cake is a little less sweet than a simple pound cake!
