In a small Japanese restaurant that I really like, the Sake Lover (83 rue de Turbigo in Paris) that I adore, the food is traditional and you will only find…]]>
Green beans with sesame sauce
In a small Japanese restaurant that I really like, the Sake Lover (83 rue de Turbigo in Paris) that I adore, the food is traditional and you will only find excellent dishes there. I was inspired by their beans which I never fail to devour when they are on the menu. Everything is ready in 20 minutes. The sauce is made of sesame of course, tahini (sesame paste) and toasted sesame oil. But also a little soy sauce and mirin, a very mild sake for cooking that you can easily find in Japanese, exotic or Asian grocery stores, but also on the internet.
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Cilantro peanut spinach and lime pesto
Now that I've finished my next book, I can get back into my kitchen for my favorite activity! So I'm starting off easy with a new pesto, this time a little different. With spinach leaves, fresh coriander, roasted peanuts and lime! It has an unexpected pep and gives a delicious freshness. It will be perfect in many recipes or simply on toast!
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Soft buns for hot dogs, Yudane method
The yudane is like a small miracle. To get magically soft buns, buns and milk breads, yudane and tangzhong are pretty amazing solutions! I start with yudane, for those hot dog buns. You could also make round hamburger buns. The resulting texture is fantastic and a radical change from a dough made without the yudane. So what is yudane? It is a part of the flour that is mixed with boiling water. This soft, plastic dough is then added to the dough, which then becomes incredible. Why is this? Because the yudan retained water, and caused the starch in the flour to gelatinize. You have to try to believe it!
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Puff pastry brioche
As you may know, I have just finished writing my 6th book, which will be published by Flammarion on November 18th and which marks my real return to the field of pastry, even if there was some in "Végéterrien" and in "Je fais mon chocolat maison". I've been away from the blog for a while, but only to come back to it. This time I'm offering you my recipe for puff pastry brioche, which is really not that complicated to make at home. But above all the result is really delicious and buttery. With a simple jam, it is the perfect snack or breakfast!
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Early Potato Salad with Goat Cheese, Pomegranate, Mint and Lemon
A salad full of color and the promise of beautiful summer days! It will be perfect for a buffet or for a picnic. The freshness of the early potatoes, their delicate flesh and its little taste of hazelnut is simply wonderful. With a bit of pomegranate, fresh mint and goat cheese, all spiced up with a sauce of lemon juice, olive oil and honey, you'll be a delight to the table! https://www.lespommesdererre.com/
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Braised and caramelized lotus roots
Here is a very classic recipe to accommodate the lotus roots still sometimes very unknown in our countries. You have to like the slightly crunchy texture, but this version will allow a simple approach. The dish is ready in 25 minutes and gives an amazing visual. Serve as an accompaniment to a Chinese dish or simply with rice.
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Coral lentil patties
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.
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Breaded shrimp Pankoco tartar sauce
Ah the breaded shrimps ! I love them especially with the wonderful tartar sauce. It's a bit Machiavellian, by the way, because you eat one, then two, and you can't stop at all! So why pankoco? Because I made a mixture of panko, the famous Japanese breadcrumbs and shredded dried coconut. You'll see that I use fermented milk (again!) to wrap the shrimp before tossing them in the breadcrumbs and that's the real trick to this recipe. The wrap-around design gives a crispy doughnut layer. To be tested at home as soon as possible! You can also make this recipe with fish...
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Fresh coral lentil salad
I was craving a small salad that was ultra fresh and healthy while still being nutritious. That's the case with this coral lentil salad, cooked al dente, with raisins, pickled red onion and mint. A little rest in the refrigerator and it will be ready to be devoured for a picnic or a buffet on a sunny day!
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Roasted Artichoke with Feta and Dill
A tasty little starter full of light! I love baby artichokes, especially when they are browned with olive oil. With a little feta cheese, dill and thin slices of red onion, this is a very simple treat to make at home! I was contacted by "les fruits et légumes frais" to make this quick and easy homemade recipe. You can follow their facebook page HERE!
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