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 This delicious salad is inspired by Georgian cuisine. The beetroots and leeks can be cooked well ahead of time, even a day in advance. I have kept the two elements of the salad separate until serving so the beetroot doesn't colour the leek red.
Ingredients for 4 : 4 medium beetroots 4 small leeks, cut into 10cm segments 20g fresh coriander, roughly chopped 25g fresh rocket Optional : 30g pomegrante seeds Dressing : 100g walnuts, coarsely chopped 3 garlic cloves, finely chopped 50ml apple vinegar 2 tbsp walnut oil 2tbsp macademia oil Salt and pepper to taste. Optional : 1/4tps chilli flakes 2 tbsp tamarind water Method Preheat the oven to 220/200 fan/Gaz Mark 7 Wrap the beetroots individually in tin foil and roast them in the oven for 60-80 minutes, depending on their size. Check, if cooked, you should be able to stick a small knife through to the centre easily. Remove from the oven and set aside to cool. Peel the beets, halve them and cut each half into wedges, set aside. Place the leeks in a medium pan with salted water, bring to the boil and simmer for 10 minutes, until just cooked. It is important to simmer them gently and not to overcook them so they don't fall apart. Drain and refresh under cold water, then, with a sharp knife, cut each segment into 2 smaller pieces and pat dry. Set aside, separately from the beetroots. While the vegetables are cooking mix all the ingredients and set aside for at least 10 minutes for all the flavours to come together. Divide the walnut dressing and the fresh coriander equally between the beets and the leeks and toss gently. Add salt and pepper if needed. When ready to serve, spread most of the beetroots on a serving platter, top some rocket, then most of the leeks, then the remaining beetroots and finish with more leek and Rocket. Sprinkle over the pomegranate seeds, if using then serve.  Gougeres are savoury French cheese puffs made from pate aux choux dough with Gruyere cheese. They are perfect bite-size appetisers and they will disappear very quickly once on the table :)
Ingredients : (make about 28 gougeres) 80g of butter 80g of flour 3 eggs 200ml water 50g gruyere or any hard grated cheeses. A large pinch of salt Pepper Method Preheat the oven to 200C Line 1 baking sheets with parchment paper. Stage 1
You can make them a day ahead and store them in an airtight container. Gougeres freeze well for up to one month. After baking, allow them to cool completely. When you return home, spread the gougeres out on a baking sheet, cover the sheet with plastic wrap and freeze them until they are firm. Then store them in a sturdy box. The conch has been used in many ways not only as a trumpet or a Cameo but as well as money or personal adornment even building material and its meat is absolutely delicious!
The meat of the Queen Conchs or Lambis in French Guadeloupe, is eaten raw in salads or served in fritter, salad and soups, curries and ceviche. It is a traditional meal of the Caribbean’s sea regions and I have eaten a delicious soup when working in the Guadeloupe. Ingredients 1 kg conch flesh cleaned and cut in big pieces 4 garlic cloves 1 bouquet garni, 4 juicy tomatoes medium size, chopped 2 onions finely chopped, julienned 2 red capsicums A medium size red pepper Juice of 1 lime or lemon 1 small bouquet of fresh flat parsley finely chopped 4 sprig fresh thyme 4 or 5 chives finely chopped 2 tablespoon of olive oil Salt and pepper to taste Method
You can serve it with a dhal or rice with red beans or even pasta like in Italy Hailing from central France, this dense and rich flan is made with black cherries embraced in an eggy batter that bakes up like a flan in the middle and a cake around the edges.
It is impressive enough to serve to last minute dinner guests and yet it’s low-effort enough to make for yourself when craving for something sweet hits Traditionally, clafoutis are made with dark cherries but as summer progresses into fall, you can make clafoutis with any fruit that’s in season, like plums, blackberries, apples even dry prunes or apricots. Ingredients for 6 1 teaspoon of unsalted butter 400 g cherries 150g plain flour 120g sugar 3 eggs 300ml whole milk A pinch of sea salt ½ teaspoon vanilla extract or a Tahitian vanilla bean ( I recommend to fly to Tahiti to buy some, you will never regret !! :) Method
It’s fantastic straight out of the oven, but letting it cool to room temperature firms up the custard and allows the flavours to meld, providing an entirely different experience. MADELEINES “She sent for one of those squat plump little cakes called “petites madeleines,” which look as though they had been molded in the fluted valve of a scallop shell … I raised to my lips a spoonful of the tea in which I had soaked a morsel of the cake. No sooner had the warm liquid mixed with the crumbs touched my palate than a shudder ran through me and I stopped, intent upon the extraordinary thing that was happening to me. An exquisite pleasure invaded my senses … And suddenly the memory revealed itself. The taste was that of the little piece of madeleine…” Marcel Proust Reverence to Joel Robuchon’s recipe Ingredients for 24 Honey madeleines Unsalted butter, softened, for greasing the pans, approx. 2 tbsp 200g unsalted butter 200g sugar (powdered sugar) 80g all-purpose flour 80g ground almonds (almond meal) 6 large egg whites 1 tablespoon strong-flavoured honey 1 teaspoon pure vanilla extract Options : Lemon Madeleine Add 6cl organic/ lemons juice and the zest of 2 organic lemons Hazelnuts Madeleine Add 80g hazelnuts powder and only 50g of grounds almonds You can add as well 100g of hazelnuts paste or 100g hazelnuts chocolat (melted) but it is not essential. Pistachios Madeleine Add 80g unsalted, ground pistachios and only 50g ground almonds and ½ teaspoon of green additive colour (be careful with the quantity, the last time I have added it, it ended up with fluorescent Madeleines as you can see in the photos above :) I found that the pistachios are not very powerful in terms of taste so if you can add few drops of pistachios essence if you can find it if not make sure to still add the ground almonds Basic method
Serve warm or allow to cool with a delicious vervain tea or and vanilla ice cream. This Middle Eastern inspired salad is vibrant fresh and perfect as a summer salad Or as accompaniment to grilled fish or meat. Ingredients 250g cooked couscous or fine bulghur 3 cucumbers finely diced 3 tomatoes finely chopped 1 medium green onion finely sliced use common onion if no green onion 1 lemon juice 1 big bouquet of parsley finely sliced Few leaves of coriander finely sliced One bunch of chopped fresh mint 1 capsicum finely sliced Salt and pepper 4 tbsps extra virgin , cold pressed Olive oil Optional : ½ teaspoon of Sumac Methods Cook the couscous link Bulghur method : Put the bulghur in a bowl cover it with 250ml of boiling water, Cover the bowl and Let it sit at least 20 minutes. Let it cool. Salade : You need the chop the vegetable as finely as possible. Mix all the finely sliced ingredients with the couscous, Add lemon juice and olive oil Add salt and pepper Mix well. Adjust seasoning and olive oil as needed For best results, cover the tabbouleh and refrigerate for 30 minutes  COUSCOUS Don’t we just love a quick and easy dish? I know I do. I love it so much that I have called my cat “couscous” This is the most ridiculously simple side, super volatile that tastes just as good cold for Tabbouleh as it does hot for Tajines. It is wonderfully light and healthy. Ingredients 500g of instant couscous (couscous are tiny grains made from wheat, it’s essential teeny pasta) If you are using a different kind of couscous as the whole grain couscous for example, read the how to cook method written on the packaging. 500ml water or stock (stock add flavour) 60g butter Salt Cumin and paprika optional Methods
With a fork, fluff and separate it so every grain is detached as much as possible. Buddy it up with a Tajine This gorgeous, jewel-toned salad features roasted beets tossed with a toasted cumin-infused olive oil, red onions, lemon, fresh dill and dollops of creamy tahini yoghurt, pretty and delicious!
For 4 people Ingredients: 100g of fresh dill 2 tablespoons olive oil 1 red onion 1 tablespoon tahini 4 tablespoons of Greek yoghurt 1 teaspoon of lemon zest and all its juice 1 tablespoon of cumin seeds 4/5 beetroots ( if you use cooked beetroots, skip the first stages) Salt and pepper Method
The beet mixture will keep, refrigerated in an airtight container, up to a day ahead of time. Top with yogurt and fresh dill just before serving. You can use a small preserved lemon, very thinly sliced (seeds discarded) instead of zest. The recipe comes from Ottolenghi SIMPLE, one or my favorite cookbook of the moment.  Vegetarian Panna Cotta and Mango coulis – with agar-agar. Panna Cotta is a traditional Italian dessert which literally translates as 'cooked cream'. A good panna cotta is one that is only just set but can still stand unsupported once out of the mould. Panna cotta is very easy to make with very few ingredients and can be made a day before a dinner partyto save time. Agar, sometimes referred to as Agar-agar, comes from seaweed, and can be used in place of gelatine. It is unflavoured, sets much more quickly than gelatine, and will provide a firmer set than gelatine. It comes in two varieties, flakes and powder. In this recipe I’ve used powder, it is easier to use than the flakes as it dissolves quickly. You need to bring to a boil agar-agar in order for the setting to occur (gelatine leaves can be dissolved in warm or cold liquid and left to set) For 4 or 5 Panna Cotta ingredients: 600ml liquid fresh cream 65g of white sugar 1 Vanilla pod,seeds scraped 2g of Agar-agar powder Mango coulis ingredients 1 big mango peeled and cut in big pieces 60g of white sugar 15ml water Panna Cotta method : Place the cream in a small saucepan along with the Agar agar, sugar and vanilla seeds. Place the saucepan over medium heat and gently bring to a boil. As soon as the cream is bubbling (you can check on the edge of the pan where the first fine bubbles are coming up), reduce the heat and gently boil for exactly 1 minute, stirring constantly. Remove from the heat and pour into five or six individual ramekin dishes. Chill at least 2 h in the refrigerator. Before serving, pour over the mangos coulis and add a mint or rose leaf even few raspberries for colour and deco. Coulis method : If using fresh, peel and core mangoes then cut into big pieces. In a food processor or blender combine the mangoes, sugar and water. Blend until completely smooth, test and add water if too thick. This easy mango coulis recipe is quick to make, and can be put to use in a plethora of desserts. Spread into cakes,drizzle over ice cream or spoon onto yogurt, this is a truly versatile sauce that you'll want in your repertoire. |
AuthorI wish to share with you my cuisine. For me cooking is cultivating an art as delicate Archives
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