Like a little craving for freshness? Then this entry will be perfect for you. A very cold pea and mint soup. Very simple, it will however be necessary to prepare…]]>
Like a little craving for freshness? Then this entry will be perfect for you. A very cold pea and mint soup. Very simple, it will however be necessary to prepare it in advance, the day before for the next day or even in the morning for the evening, in order to mix it at the last minute with the mint so that this one does not cook and leaves its fabulous taste. A healthy and delicious appetizer to make over and over again!
Recipe of the cold soup for 4 persons:
- 3 tablespoons of olive oil
- 1 onion
- 1 small zucchini
- 400g of peas
- 800ml of water
- salt, white pepper
- 4-5 sprigs of fresh mint
- salt, white pepper
For this cold soup, look for nice fresh vegetables, especially for the peas and mint!
Put the olive oil in a saucepan over medium heat with the chopped onion and the zucchini. Simmer for 5 minutes.
Good fresh peas !
Put them in the pan.
Mix, add salt and pepper.
Pour in the cold water.
Boil for 12 minutes. The vegetables will not necessarily be cooked completely, but they will continue to cook in the hot water while they cool.
Allow to cool completely to room temperature and then chill before continuing. You can make it the day before for the morning for the evening.
When the soup is cold, blend it with a hand blender.
Add the mint leaves from the 4 branches. Of course, you can add more to your taste!
It’s ready! Taste and adjust seasoning and mint content.
Serve it fresh and enjoy it under the sun…
For a while now, I’ve been cutting down on my meat consumption. I am not a vegetarian, but I only eat meat once or twice a week and I prefer quality. However, I will continue to give you recipes in containers, but I will also start posting more vegetarian recipes, loosely inspired by the ones I see all around me, but with the pleasure of preparing them yourself! On the menu, delicious patties to accompany vegetables, such as creamed spinach for example…
Recipe for a dozen patties:
- 140g of oatmeal
- 40g of oat bran
- 20g of rice flour
- 1 teaspoon yellow curry powder
- salt, pepper to taste
- 1 teaspoon of fried garlic
- 1 teaspoon of fried shallot
- 1 teaspoon of goma sio
- 330ml of cold water
- 2 eggs
- 1 small bunch of chives
- 1 carrot
- 2 tablespoons of olive oil
Place the rolled oats, oat bran and rice flour in the blender.
Mix finely to obtain a powder.
Add salt and curry powder.
Add condiments: here I added fried garlic, fried shallot and goma sio (a mixture of salt and toasted sesame).
Mix well, then pour in the water and break the two eggs.
Mix, add pepper and a little finely chopped chives.
Peel the carrot and cut it into slices, then into sticks, then into small cubes.
Hop in the dough!
A little olive oil.
It’s ready! Let the dough rest for 10 minutes. If it becomes too thick, add a little water.
Pour the dough into a frying pan with a drizzle of olive oil in the shape of patties.
Cook for 3 minutes and then turn them over. They should be lightly toasted.
Serve immediately with vegetables.
Not long ago, I tasted a bagged soup from an organic store with mushrooms and oats. I found the result very interesting and thought it would be even better homemade. It is, but more importantly, this recipe is ready in 10 minutes. Between the cereal taste of the rolled oats and the woody flavor of the shiitake mushrooms (which you can substitute with regular mushrooms), the soup is quite comforting and has a very pleasant consistency. A delight to be repeated as soon as the cold weather sets in!
- 2 tablespoons of olive oil
- 1 shallot
- 125g of shiitake mushrooms
- 1 liter of vegetable broth
- 75g of quick cooking oats (quaker oats)
- a little finely chopped parsley
- salt pepper
Peel the shallot and cut the mushrooms into pieces.
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Heat the olive oil in a large saucepan and add the shallot pieces. It doesn’t matter how well they are cut, because it’s all blended in less than 10 minutes!
Add the shiitake mushrooms.
Cook for 2 minutes, stirring to prevent the bottom from burning. Pour in the liter of vegetable stock.
Bring to a boil and cook for 2 more minutes. Pour in the oatmeal all at once.
Mix and boil for 2 minutes.
Add a little chopped parsley, salt and pepper to taste.
Blend finely to obtain a velvety consistency.
It’s ready!
The soup has the perfect consistency.
To be enjoyed immediately.
I had tasted an equivalent pie in Amsterdam last summer and had kept it in mind since then. I had plenty of Fourme d’Ambert cheese left in my fridge and a large packet of almonds in my cupboard. So the moment had all the elements, especially since I’m currently in my sweet potato and butter phase. So I got to work! The result is an amazing pie where the sweet potato is perfectly balanced with the cheese and the almond brings an unexpected consistency.
Shortcrust pastry:
- 250g of flour
- 10g of sugar
- 125g of cold semi-salted butter
- cold water
- 1 sweet potato
- olive oil
- 150g of blue cheese (Bleu d’Auvergne, Fourme d’Ambert, Saint Agur etc.)
- 75g of whole almonds
- 2 eggs
- 250ml full cream
- salt, pepper, nutmeg
Put the flour, sugar and cold butter cut into pieces in a container or the bowl of a food processor.
Mix with the sheet or fingertips to a sandy consistency.
Pour in just enough cold water to make the dough smooth. Do not over mix or the dough will become hard. Wrap in cling film and chill.
Roll out the dough, lightly floured, on parchment paper to a thickness of 3mm.
Line a circle or pie pan with the mixture and trim off the excess.
Let the dough rest in a cool place for 45 minutes.
Peel the sweet potato.
Cut it into large cubes.
Sprinkle with two or three tablespoons of olive oil and salt to taste.
Bake the pieces at 190°C for about 20 minutes.
Here we go!
Let the pieces cool and then place them in the dough as desired. Add almonds.
Put in pieces of blue cheese.
Mix the cream with the eggs with a fork, add salt and pepper and a little nutmeg, then drizzle the pie to within 1 mm of the edge.
Bake at 180°C for about 40 minutes.
Let cool on a wire rack.
Enjoy with a good salad!
Everyone has the best tarragon chicken recipe! But many of you ask me about these great classics of our cuisine. I give you my version which is the one I like: with a rich, creamy and fragrant sauce! Here, really nothing complicated. You just have to cook the sauce well to give it time to reduce so that it is coating as it should. A delight to serve with plain rice!
Tarragon chicken recipe for 4 people:
- a chicken cut into pieces
- 2 tablespoons of olive oil
- 1 shallot
- 150ml dry white wine
- 500ml chicken stock
- 1 bunch of tarragon
- 40cl of whole whipping cream
- salt pepper
Heat a pot over medium heat with the olive oil. Add the chicken.
Let it color by turning it over from time to time. All in all, it takes about ten minutes.
Finely chop the shallot.
Remove the chicken from the casserole, leaving the fat (fat is good!) and put the shallot in place.
Stir regularly for two or three minutes then add the wine and chicken broth.
Return the chicken. I remove most of the skin at this time, otherwise the dish becomes too greasy. I leave some on a piece of thigh for example.
Cook on medium for twenty to thirty minutes. Check the cooking of the chicken. When it is cooked, remove it from the broth and set it aside on a plate.
Now let the broth reduce by half. It may take a while.
Roughly chop the tarragon.
Put it in the broth.
Pour in the whole cream.
Note from Bernard : if you prefer not to add cream, in this case you will have to add a tablespoon of flour to the shallots before pouring in the broth and wine. Otherwise the sauce will be liquid like water!
Reduce again to desired consistency. For me it’s like a custard. The sauce should coat the spoon.
Put salt and pepper at your taste.
Put salt and pepper at your taste.
When this is the case, put the chicken back and let it warm up for about ten minutes before serving with plain rice, steamed potatoes or pasta.
Treat yourself !!
Tarragon chicken
Everyone has the best tarragon chicken recipe! But many of you ask me about these great classics of our cuisine. I give you my version which is the one I like: with a rich, creamy and fragrant sauce! Here, really nothing complicated. You just have to cook the sauce well to give it time to reduce so that it is coating as it should. A delight to serve with plain rice!
Tried this recipe?Let us know how it was!
With these beautiful days I don’t want to spend hours in my kitchen and I especially want to have fresh dishes to taste. Here is a new salad without any difficulty, very pleasant to savour: tomatoes, mozzarella, fresh herbs and especially caramelized red onions for my little sweet touch that I like so much. Color, freshness, flavor, summer is here!
Wheat salad recipe for 6 people:
- 200g pre-cooked whole wheat
- 200g of lead paste
- 3 tablespoons of balsamic vinegar
- 6 tablespoons of olive oil
- 1 teaspoon of honey
- 2 red onions
- 1 teaspoon sugar (white or brown)
- 250g of small mozzarelles
- 500g of cherry tomatoes
- 1 small bunch of flat parsley
- 1 small bunch of basil
- 1/2 clove of garlic
- 60g of toasted pine nuts (optional)
- salt pepper
Here are the lead doughs and the pre-cooked wheat. You can use ebly or a similar brand. For the lead pasta, I took the 111. You can of course replace with other small pasta.
Cook lead pasta and wheat in boiling salted water according to package instructions. Rinse in cold water to cool, drain well and place in a bowl and mix.
Add the balsamic vinegar, olive oil, honey and half a clove of garlic.
Slice the red onions.
Fry them in a little olive oil in a hot pan (here my skeppshult that I love!).
Add salt, pepper and sugar. to caramelize them.
When the onions take a nice color, let them cool separately.
For the mozzarella, take the smallest ones possible and cut them into pieces.
Cut the cherry tomatoes in half.
Chop the washed flat-leaf parsley.
Do the same for the basil.
Put everything in the salad and mix carefully. Add salt and pepper
Pour in the caramelized red onions.
Mix one last time.
You can of course add some toasted pine nuts!
Place the salad in a cool place for at least 3 hours before enjoying it in the sun. Don’t hesitate to serve it on a bed of arugula!
Nothing like my dried fruit quinoa salad, this very cool salad is perfect for hot days. A little bulgur, a lot of quinoa, green bell pepper, crunchy carrot, fresh herbs and a few cranberries for color and a touch of sweetness, you’ll put some sunshine on your plate! At home, I almost finished the bowl by myself, I couldn’t stop myself…
Fresh quinoa salad recipe for 6 people:
- 100g of fine bulgur
- 300g of quinoa
- 4 tablespoons of oil
- 1 teaspoon of honey
- 1 carrot
- 1 tomato
- 1 green bell pepper
- 1/2 shallot
- 100g of cranberries
- 1 small bunch of chives
- 1/2 bunch of coriander
- salt
Here is the fine bulgur.
Pour 200ml of boiling water over it and let it rest.
Cook the quinoa in a large pot of boiling salted water for 14 minutes (counting from the time you pour the quinoa into the boiling water).
After cooking, transfer the quinoa to a fine sieve and rinse it with cold water to cool it completely.
Place the well-drained quinoa with the bulgur in a large container.
Add the olive oil and honey.
Pour in the cranberries.
The vegetables will have to be cut finely. You can slice them thicker, but that’s what makes for a pretty salad with lots of elements everywhere!
Start by slicing the seeded bell pepper.
Then cut the slices into small cubes.
The same goes for the tomato.
And the carrot.
Don’t forget the shallot.
Finely chop the chives and coriander.
Salt the salad to your taste and leave it in the fridge for at least 4 hours before enjoying it under a beautiful sun!
You will see that it becomes quickly addictive… Keep it in an airtight box.
The other day, I bought a ton of shiitake mushrooms because I love these very fragrant mushrooms that are not used much in cooking. I designed this pie with a slightly creamy interior and a very crispy, buttery exterior. I wondered what to put in this pastry and thought about adding some parmesan cheese and hazelnuts to flavor the shortcrust pastry. And it works wonderfully with the shiitake in its slightly garlicky cream. I can already feel the questions coming: yes it’s good but if we don’t have shiitake, how do we do it? Well we improvise as always with the salty which can always be adapted to the taste of each one! We can put any mushroom and put a classic shortcrust pastry. I give you here simply a combination that works very well and is really arch-delicious. I found my fresh shiitake in Paris at Tang Frères, in some Monoprix stores, but also in Japanese grocery stores on rue Sainte Anne. If the price around you becomes insane, you can find another mushroom because I don’t know the price and the availability of shiitake everywhere in France and abroad.
Shiitake pie recipe: (for one 22-23 pie or two 16 pies)
Dough:
-250g of flour
-115g of cold butter
-115g of cold butter
-35g of hazelnut powder
-30g of parmesan cheese
-10g of sugar
-1/2 teaspoon salt
-1 egg
-water
Prank call:
-600g of shiitake mushrooms
-15g of butter
-2 tablespoons of olive oil
-2 cloves of garlic
-30cl of full cream
-1 level teaspoon of chicken stock powder
-1 egg
Start by preparing the dough: put all the ingredients except the egg and the water in a bowl or the bowl of a mixer.
Sand well with the “k” of the robot or by hand. Add the beaten egg. The mixture remains sandy, then add cold water in very small quantity and in net (while mixing) until obtaining a paste.
Mix the whole to obtain a homogeneous paste without working it too much.
Lay flat on a piece of cling film (to make it easier to work with the roller), wrap well and then chill for the rest of the recipe.
Here are the shiitakes! A very fragrant mushroom that remains soft after cooking. A bit like the bolets.
Cut the shiitake into pieces, no matter if it is well done or not.
Put the butter and olive oil in a frying pan.
When the butter is simmering, add the shiitake mushrooms.
Let them cook for 7-8 minutes, stirring regularly.
Add crushed garlic cloves.
The whole liquid cream.
Cook for 3-4 minutes, then add the teaspoon of chicken stock powder. This ingredient is of course optional (like everything else in this case) but really contributes to the success.
Let the cream thicken slightly. Remove from heat and allow to cool (this is to safely add the egg!!).
Spread the dough on a piece of parchment paper (to avoid getting it all over the place and especially to facilitate handling).
Shape the circle, making sure you have the right angle on the inside, then cut off the excess dough.
When the cream is warm, add the egg and mix well.
Pour the mixture into the pastry circle.
Breathe in deeply to get the full scent of the shiitake, garlic and cream.
Put in the oven at 180°C for about 30 minutes. It is necessary to supervise and adapt as always the cooking to its own oven. The pie should be well golden, but above all the pastry should be cooked (you can see it on the edge of the circle).
Carefully remove from the bottle and place on a rack or serve directly with a good salad!
Enjoy your meal!
Rather than a recipe, it’s an idea to accompany a dish. Spaghetti squash is really amazing: fibers that you just unravel with a fork and you get a stringy flesh. To be enjoyed with a cream, the simplest way in the world. You will see that this vegetable prepares itself. We put in the oven and hop! It’s ready! It is thanks to a friend, Audrey, that I discovered this vegetable that I make very often at home this fall.
Roasted spaghetti squash recipe:
-1 spaghetti squash
-salt pepper
-pumpkin oil
Cream:
-30cl of heavy cream
-sel
-Szechuan pepper
-1 bunch of chives
Instructions:
This is the famous spaghetti squash. A rather incredible vegetable to say the least.
Simply put it in a preheated oven at 190°C for 50 minutes. Put it on a plate and leave it whole: that’s it!
After this time, open it in half and remove the seeds, like a melon. Return the opened squash to the oven for 20 minutes.
To obtain the “spaghetti”, grate the squash with a fork: the fibres are along the shell.
Finely chop the bunch of chives.
Put it in the cream with salt and sichuan pepper.
Mix, taste and adjust seasoning.
All you have to do is put the squash on the table. Put some chives on the grated flesh, salt and pepper, a little pumpkin oil (or olive oil!) and the with the tasty cream…
A delicious and very original accompaniment…
Roasted Spaghetti Squash
Rather than a recipe, it's an idea to accompany a dish. Spaghetti squash is really amazing: fibers that you just unravel with a fork and you get a stringy flesh. To be enjoyed with a cream, the simplest way in the world. You will see that this vegetable prepares itself. We put in the oven and hop! It's ready! It is thanks to a friend, Audrey, that I discovered this vegetable that I make very often at home this fall.
Tried this recipe?Let us know how it was!
Veal blanquette has been on my list of recipes to publish on the blog for a long time. I had forgotten how delicious it was: an ultra-creamy sauce and exquisite flavors. To have very tender meat, it must be cooked for a certain time. So this recipe is quite long, but the preparation is very simple and very fast. You can absolutely make blanquette with any other meat: chicken, pork, beef, etc. In this case, you will have to adjust the cooking time until the meat is tender as desired. This is the secret of a successful blanquette: the meat can be eaten almost with a spoon, with pearl onions, carrots, mushrooms, all in a creamy sauce…
Veal blanquette recipe:
- 800g sautéed veal
- 60g semi-salted butter
- 2 tablespoons of flour
- 1 onion
- 4 cloves
- 5 bay leaves
- 2 sprigs of thyme
- 1 veal stock cube
- 200g pearl onions
- 2 carrots
- 10 button mushrooms
- 30cl full cream
- 2 egg yolks
- 1 tablespoon lemon juice
- salt, pepper, nutmeg
Place 40g of butter (out of 60) in a saucepan over fairly high heat.
When it crackles, add the pieces of sautéed veal.
Salt and pepper generously.
Lightly brown the meat. If it releases juice, evaporate it. When the meat is well seared on all sides, add the two tablespoons of flour.
Mix carefully with a spoon to evenly distribute it in the pan. While mixing, gradually add cold water. You need to add enough to completely cover the meat.
Place the bay leaves, thyme sprigs and veal stock cube.
Cut an onion in half and prick each half with two cloves. Then place them in the juice.
Close the lid then reduce the heat to minimum to maintain a light boil. Cook for 2 to 2.5 hours, stirring occasionally. I assure you the smell is going to be amazing !!
At the end of this time, check the cooking of the meat. She must be very tender. If not, continue cooking. You can add a little water if needed.
When the meat is very soft, remove it from the juice with the onion, bay leaf and thyme. You will only keep the meat here.
Put the baby onions and the peeled and sliced carrots instead. To peel them easily, see my explanations on the stew HERE !
Wash the mushrooms and remove part of the stem. Then cut into slices.
Head to the casserole!!
Cook for half an hour. The vegetables must be cooked properly and the juice a little reduced and creamy. Then pour in the cream.
Remove the vegetables and set them aside with the meat.
Salt, pepper and add nutmeg to the sauce. Taste to adjust the seasoning, trying not to eat the contents (it’s already so good!!).
In a bowl, put the two egg yolks.
Mix them and pour over a good ladleful of hot sauce. You can see that it is still a bit lumpy at this point.
Add the tablespoon of lemon juice.
Mix well then pour into the hot sauce while whisking.
Add the remaining 20g of semi-salted butter, mix well: the sauce has become very creamy and ultra-tasty!!
Return the meat and vegetables to the sauce and keep warm until ready to serve.
To be enjoyed with rice, pasta or baked potatoes for example! You can of course prepare it the day before and then reheat it. If the sauce is too firm and not creamy enough, add a little water.
Veal stew
Veal blanquette has been on my list of recipes to publish on the blog for a long time. I had forgotten how delicious it was: an ultra-creamy sauce and exquisite flavors. To have very tender meat, it must be cooked for a certain time. So this recipe is quite long, but the preparation is very simple and very fast. You can absolutely make blanquette with any other meat: chicken, pork, beef, etc. In this case, you will have to adjust the cooking time until the meat is tender as desired. This is the secret of a successful blanquette: the meat can be eaten almost with a spoon, with pearl onions, carrots, mushrooms, all in a creamy sauce...
Tried this recipe?Let us know how it was!