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Spring Carrots Tart
After the carrot tops soup recipe, here is another delicious recipe you can do if you have baby carrots in your garden with full of carrot tops: a Spring Carrots Tart! Ingredients: 1 shortcrust pastry 8-10 baby carrots 180 g crème fraîche 2 eggs 1 spring onion 1 shallot 1 mozzarella cheese 10 g grounded parmesan cheese 2 tablespoons olive oil 1 teaspoon Maggi liquid seasoning 1/2 teaspoon black pepper Recipe: Preheat the oven at 180°C. Peel and chop the shallot. Wash and chop the spring onion. Separate the carrots from the carrot tops. Wash and cut in small slices the carrots. Wash and cut the carrots tops in pieces…
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Spring Salad
Spring is one of my favorite seasons for food, there are a lot of green veggies fresh from the market and the weather is always changing from cold to hot, so you can cook delicious soups or salads! With good fresh ingredients from the market and my garden, I have decided to prepare a tasty Spring salad. Here is my recipe… Ingredients for 2 people: 1 small Romaine lettuce 1/2 cucumber 2 purple plum radishes (or easter egg radishes) 1 mozzarella cheese 1 spring onion 1 garlic clove 4 chives flowers 150 g snow peas 50 g fresh peas (without pod) 4 tablespoons olive oil 1 tablespoon cider vinegar 1…
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Almond Tuiles
There is a particular cookie I really enjoyed when I was a child: almond tuiles. We used to have them with tea in the afternoon, most of the time when we were going to see our grand parents. It remind me all of those moments we shared together and I just realised that I never tried to cook some myself! So, here is my recipe for those little cookies that are perfect for tea time or breakfast… Ingredients: 50 g sugar 40 g all purpose flour 40 g butter 40 g flaked almonds 7.5 g vanilla sugar 1 egg 1 tablespoon sunflower oil 1 pinch of salt Recipe: Preheat the…
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Radish Greens Pesto
In my last post, I shared with you a delicious recipe to cook radish greens because I had plenty in my garden and didn’t want to waste them. Here is another one that is super easy and quick to cook: radish greens pesto. The taste is delicious and this is the perfect recipe if you are in a hurry. You can eat it with pastas or as spread, it’s up to you! Ingredients: 1 bunch radish greens 1 garlic clove 4 tablespoons olive oil 2 tablespoons pine nuts 2 tablespoons grounded parmesan cheese pinch of salt pinch of black pepper Recipe: Peel the garlic clove. Wash your radish greens and…
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Pea Pods Velouté
In the Spring season, I really enjoy to cook peas! But since a few time, I have been looking for recipes that I have never done before because I didn’t want to waste a part of my vegetables: carrot tops, radish greens and now, pea pods! We have been facing rainy cold days since a few days so I have decided to cook a delicious pea pod velouté. Here is my recipe… Ingredients: 150 g pea pods 2 potatoes 1 onion 2 tablespoons olive oil 2 tablespoons crème fraîche (use a vegetable crème fraîche the vegan version) 1 chicken stock cube 1 L water black pepper Recipe: Wash and cut…
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Tunisian Mint Tea with Pine Nuts
I will always remeber the tea I used to drink while traveling in Tunisia: a delicious mint tea with roasted pine nuts! This is partly why I have planted mint in my garden, to be able to do it at home. Here is everything you will need to make your own… I prefer to grill my pine nuts than to roast them but you also can roast them if you prefer. Ingredients: 4 fresh mint branches 60 g sugar 80 cl water 1 green tea bag 4 tablespoons pine nuts Recipe: Boil the water and wash the mint. Place the mint with sugar and tea bag in a teapot. Add…
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Semla
Tasty Swedish Brioche filled with almond paste and whipped cream, Semla is one of my favorite Nordic dessert…! Ingredients: 270 g flour T45 12 cl milk 5.5 g express yeast 25 g butter 20 g granulated sugar 2 eggs 1 pinch of salt 20 cl single cream 90 g icing sugar 100 g almonds powder 40 g sugar 1 teaspoon bitter almonds extract Recipe: In a bowl, combine the yeast with the lukewarm milk. Add the granulated sugar, butter and 1 egg. Using a pastry robot or kneading machine, combine them together adding the flour. Finally, add the salt. In the end, shape a ball with the dough and let…
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Beetroot Verrine
Something great about Beetroots is that you can eat them all year long. They are perfect for salads and starters but can also be used for main courses or even cakes! Here is my recipe for a delicious starter or aperitif. Ingredients for 2 verrines: 250 g beetroot (2-3 beetroots depending on their size) 1/2 shallot 10 ml olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon Maggi liquid seasoning 2 tablespoons fresh parsley 1/2 tablespoon black pepper Recipe: As a reminder, it is way better when your beetroots spent a fex hours in the fridge before doing this recipe (it will be really fresh). Peel the shallot and use only…
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Cannelés
Cannelés are small little cakes that come from Bordeaux, a beautiful city in France on the Atlantic coast. They are usually ate for breakfast, tea time or with a coffee in the end of your meal. Here is my recipe for 16 big Cannelés. You will need a Cannelés cake pan to cook them, I am using a silicone one because it is easiest to remove the cakes in the end but you can also use a traditionnal copper cake pan (if so, don’t forget to grease it and dust with flour before pouring the dough inside). With this recipe, you will have 2 eggs whites left so don’t hesitate…
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Clementine Fondant
If you enjoyed my orange cake recipe, here is another version with clementine. This is the first fondant I ever cooked when I was only 15 years old and I still enjoy this recipe so easy that you can’t fail! Ingredients: 4 clementines 3 eggs 150 g flour T45 150 g butter 150 g sugar 20 g icing sugar 11 g baking powder Recipe: Pre-heat the oven at 180°C. In a big mixing bowl, beat the eggs with sugar using a whisk, then, add the flour, baking powder and melted butter. Wash and zest 3 clementines before squeezing them. Add the clementine zests and juice into the dough and mix.…
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