Les dernières recettes
A perfect recipe for the season. Delicious “homemade” ravioli, which you can cook with the sauce of your choice. I enjoyed it, it was a marvel to devour! It’s a bit of work, but well worth it when it’s time to sit down to dinner. A meal to remember!
I love flapjacks. I’ve already suggested a classic recipe on my website, as well as another in my book Végéterrien. These are British cakes rich in butter and oatmeal. Here, it’s a soft version with pecans and orange zest. The result is just the way I like it: tender, comforting and full of flavour!
A pretty macadamia nut tart for fans of this dried fruit that I love so much! Here’s a version I saw in a bakery abroad that caught my eye. It’s not too sweet and highlights the walnut, especially if you make this decadent version with a little salted butter caramel sauce on top!
Fries made with halloumi, a Cypriot cheese that holds its texture perfectly when cooked. These fries are amazing, crispy and light on the inside! Serve with a tahini sauce (sesame paste) and pomegranate arils, it’s an original little delight.
An easy-to-use cocoa paste for tart bases. It will hold up very well to baking, holding in a circle for baking à blanc without collapsing. It’s perfect in a chocolate tart, or to give a little “twist” or color to a more classic tart!
You’ll find this type of oil in many restaurants, and it’s very easy to make at home. It’s a bit more chemistry than a real recipe, even if cooking is also chemistry! Many thanks to my friend Redjep, who passed on to me his perfect method for making this incredible oil, which will enhance your burratas, salads, hummus, meat, fish, scallop carpaccio and so on. You can choose the aromatic plant to prepare an oil of coriander, basil or parsley. The choice is yours!
