Les dernières recettes
I’m always up for a big, moist cake as a back-to-school snack! With bananas, chocolate and cinnamon that will perfume the whole house, it’s a delight. It’s ready for the oven in just a few minutes, but you’ll need a little patience before devouring it, as it bakes for 1h30.
After posting about biga dough, which is a pre-fermentation method, here’s an example with one of my favorite pizzas, this one with gorgonzola and walnuts on a white crème fraîche base. Of course, this is just one of many possible recipes. But this will give you the opportunity to test the biga, which gives excellent results!
I received the oven I dreamed of having, an outdoor wood-fired pizza oven. So I had to make homemade pizzas. I already have some pizza dough recipes for this, but I wanted to go one step further. There are many ways of making perfect pasta, but I’m a bit put off by temperature control. I find the relationship between the work required and the result obtained less interesting than with this version of “biga” dough, a method I share here. Despite the absence of temperature control, there are still times to respect. Here, the dough is made in two stages, with a very brief initial kneading followed by a day’s fermentation, then a little more work the next day with several flaps to be made. But the pizzas made with biga are absolutely divine! I’ll be posting recipes using this method very soon to show what they look like.
A fresh, easy, colourful and delicious summer salad! A pasta salad always has a place on the table for a simple summer meal. Nothing revolutionary here, but I’d like to suggest this recipe, which delighted me for a lovely evening with friends. The seasoning is simply olive oil, lemon zest and juice. A sure-fire hit with your guests!
Looking for an ultra-fresh, lemony cake that’s not too sweet? This lemon, limoncello and lemoncurd tiramisu is for you! I was worried that my cream wouldn’t be sweet enough when I tasted it, but with the cookies and lemoncurd, it’s a combination that I found perfect! It should be served cold. I’m a big fan of tiramisu. I love the classic I’ve already shared with you, but also the one with amarena cherries. But this one instantly became my favorite!
Strange as it may seem to me, I hadn’t published a recipe for simple lemoncurd on my cooking blog in 13 years. So it’s done, and it’s not for nothing that I’m putting it up today, because very soon I’m going to be offering you a new recipe containing it, and it’s a real bomb! Lemoncurd is quick and easy to make at home.
