Mini Cakes Recipe with Cherries and Pistachios 
Warm Goat Cheese Mini-Pizza Toasts with Rosemary and honey 
Salmon Tartare With Fresh Ginger 
Eggplant Spread Condiment Recipe 
Chocolate Raspberry Soufflé Tarts
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Today I propose you to discover two vegetable garnishes that are very simple and easy: grilled onions and roasted potatoes. Ideal with fish and meat. Ingredients : Grilled Onions and Roasted Potatoes garnishes 1lb to 1 1/4 lbs (500g to 600g) small new potatoes 1 clove garlic 1 sprig of thyme 6-8 spring onions Olive oil Cooking instruction : Grilled Onions and Roasted Potatoes garnishes Preheat oven to 360°F (180°c).
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The weekend is fast approaching and you might want to gather some friends for a nice dinner. How about just a few grilled small red mullet, stuffed with pesto and surrounded by a thin slice of crispy bacon? Red mullet is one of my favorite fish: it’s tiny and its flesh is very fine and tasty, without being too expensive. Pistou is a french provencal sauce, very similar to italian pesto, but without adding parmesan and pine nuts.
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Here’s a very simple sauteed chicken recipe. It’s easy and the mix of flavor worth a fine dinner dish in a restaurant: thats perfect to impress your friends… or your lover (in this case, juts divide the quantities by 2). So here we go for the sauteed chicken recipe with jerusalem artichokes. Ingredients to make sauteed chicken with jerusalem artichokes
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Today I propose an authentic recipe for spaghetti carbonara. Spaghetti or tagliatelle carbonara we’re used to eat consist of lots of bacon, cream and grated cheese… it is very far away of the original spaghetti Carbonara recipe which consists only of crispy pancetta, whipped eggs and pecorino romano (sheep cheese). You can make the recipe either with spaghetti or tagliatelle. Attention: you must serve it very quickly because of the presence of egg yolks. So don’t try to
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Braised vegatables are a wonderful accompaniment, perfect to serve with all types of roasted meats and poultry, especially with grilled rotisserie – with deliciously crisp skin – or slowly simmered or braised poultry in a casserole. To illustrate this article, we’ll follow the niçoise ratatouille recipe, which is a traditional braised vegetable recipe from France. Difficulty: Easy Time: Preparation: 40 minutes Cooking time: 1:20 Ingredients: Braised
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Here’s how to prepare a beet smoothie. It does not take so much to transform a basic ingredient in an excellent dinner introduction that will amaze your guests. And if like me, you now want bright colors… These beets smoothies verrines are for you! This beet smoothie is also an original drink for aperitif, then I advise you to present
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This spaghetti squash recipe smells improvisation: kind of “what if” idea… So, what if we replaced usual spaghetti pasta by baked spaghetti squash flesh to make a fragrant bolognese dish? So let’s take a deep dive into the unknown, at the end this recipe reveals to be a real treat, believe me! Spaghetti Squash with Bolognese Sauce Ingredient for 4-6
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Here is a vegetables recipe I used to make for a very long time since I inherited the cast iron pot of my grandmother. I love this pot for simmering vegetables and especially baby carrots. Ingredients you will need for the braised carrots For 4 plates: 8-10 beautiful carrots (organic if possible) 2 shallots 1-2 tbsp of olive oil Ground cumin (about 1 teaspoon) Fresh or frozen cilantro (a dose according to taste) Salt and pepper Cooking Instructions for the braised
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The scrambled eggs with truffles is a famous recipe, but you can cook the scrambled eggs more simply by preparing them with mushrooms, those of layer that you buy throughout the year and those you pick up during your pickings. Easy and very tasty, this recipe is prepared in two steps and three movements. Difficulty: Easy Style: Refined Calories: 270 kcal per person.. Preparation time:
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Today I propose a recipe for a nice lamb leg slowly cooked in a casserole. This is not really a low temperature cooking because it cooks at 100°c (210°F) — known as low temp when it is below 100°c —. Ingredients you will need for the lamb in honey sauce For 4 persons: A beautiful lamb leg 2 onions 8 carrots
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