French Cuisine

A fresh, light and very low sugar dessert, ideal to end a festive meal on a light note. I make this Bavarian each time I am asked for a cake to share with many people because it is easy and easy to make and always pleases a lot. I make this cake in a pastry frame by adapting the size to the number of people, here it is the maxi size, the largest that fits in my freezer ^^ (the American fridge is practical, but the frozen part is n is not very wide ^^). It is nevertheless enough to treat 30 gourmets by cutting it into squares (the shape is very practical for serving too;)). As with the 3 chocolates, you can prepare this dessert up to two weeks in advance and leave it well wrapped in the freezer. Be careful, count 24 hours in the refrigerator to thaw it before tasting!

My recipe of the day is similar to a pesto, we find the green color and the parmesan but no basil, it is replaced by peas and spinach! This gives a very soft and creamy result that is perfect for wrapping pasta! I like to add a touch of crunch to my plate, here a mixture of seeds but you can also use crushed hazelnuts or just pumpkin seeds. And for an omni version, I advise you to add grilled bacon cubes or raw ham chips.

An easy recipe that highlights the cauliflower with a donut batter coating but without frying to stay light! I favored baking in the oven, which means you have less to watch and is less greasy. The dough will tend to spread a little while baking, don't panic, that's normal. On the other hand, it should not escape too much, so make sure that it is thick enough to cover the cauliflower florets well. If necessary, adjust in flour or liquid. To accompany, I made a little sauce with sweet and sour Asian flavors that will go wonderfully with the donuts. Once mixed, the result is a little "chewy", a little pasty like in the sweet and sour pork recipe. If you don't really appreciate this slightly "sticky" side, don't mix the cauliflower in the sauce but serve on the side and mix on your plate by first placing the noodles then the donuts and drizzle with sauce;) A few sesame seeds and chopped spring onion for the service and here is a nice vegetable dish that...

In particular, I had plenty of frozen peas and my mint is booming on my balcony thanks to the sun of the last few days :) Too bad I can't start my aromatic herb plantations... we'll have to wait for the nurseries to reopen, but in the meantime mint and rosemary have taken over! And since I was FINALLY able to have eggs in my last drive-thru order, I set my sights on a lovely recipe spotted at Edda from the Un lunch de Soleil blog. This cream of pea soup is super easy to make and very tasty, especially when adding a poached egg to make it a complete dish. Add nice slices of toasted bread and enjoy!

I know you are big fans of melting cheeses like me ^^ This type of recipe always attracts and I understand you 300%: nothing better than a nice flowing cheese to comfort yourself when the weather is gray and cold ^^ So today I am offering you an ultra-easy little recipe that could be perfect for your end-of-year holiday tables: a cheese stuffed with dried fruits wrapped in a pastry crust. Crispy, melting and full of flavors! Dried fruit garnish Cheese wrapped in dough Decoration and gilding of the crusted cheese For the cheese, take a camembert type cheese, here I used a Roucoulons but you can make with any brand. The most important thing is to choose a cheese that is fresh enough so that it is not runny. Otherwise it will be difficult for you to cut it in half and work it. For the filling, I chose to combine nuts and dried figs but again you can vary according to your desires with other nuts: hazelnuts, pecans, almonds, …. and other dried fruits: apricots, cranberries, raisins,…. In s...

Chutney, which comes to us from Indian cuisine, is a sauce, often sweet and sour, that serves as an accompaniment to various dishes. It is prepared much like a jam, with fruit and/or vegetables, sugar, spices and vinegar. The ingredients are cut into small pieces and cooked for a long time over low heat to stew them. Due to its Indian origin, exotic fruits, such as mango, are among the most used for chutney, but all fruits and vegetables lend themselves to it. Indian chutneys are also much spicier, with a good dose of chilli. But you can make softer versions by using mild spices. For my recipe, for example, I used ginger which is slightly spicy but which will above all bring flavor to the preparation.

  Moreover, not rummaging on the net, I realized that there are even warriors who have used this technique for sweet cakes… with chocolate!!! Yes, yes, go take a look at Manue, you'll see ^^ Well, there I played my sissy, I haven't dared to test yet... but who knows, when I suddenly want a brownie, I maybe I'll attack the pot of mayo ^^