Radish salad

INGREDIENTS

• 4 cups thinly sliced radishes  
• 1/2 cup extra-virgin olive oil
• 3 tablespoons rice wine vinegar
• Salt and pepper, to taste

METHOD

       1 Mix radishes, rice wine vinegar and olive oil together. Cover and let marinate in refrigerator for at least an hour.  Salt and pepper to taste.
Serve .

 Makes 4 servings.

Mashed sweet potatoes

Easy and delicious sweet potatoes mashed with meat, fish or just vegetable.

INGREDIENTS 

• 3 to 4 medium sweet potatoes, about 2 pounds
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 3 to 4 tablespoons half-and-half 

METHOD

       1 Cook sweet potatoes in boiling water until tender. Let cool slightly; peel.

       2 Mash with olive oil and the half-and-half to desired consistency.
Serves 4 to 6

Cannelés contest

Yesterday, I won my contest against Laurent. I would like to show you my cannelés. 

Thank you Laurent and his family for you welcome.

albums tipapojoab - plein écran - partage photos et diaporamas - tirage photo - livre photo

Bulgur tabouleh

An easy, refreshing and healthy salad, tabouli is made of bulgur wheat, finely chopped parsley and scallions dressed simply with lemon juice and olive oil.

INGREDIENTS

• 3/4 cup fine bulgur
• 3 cup water
• 3 bunches flat-leafed parsley, chopped finely
• 2 tomatoes, seeded and chopped
• 4 scallions, finely chopped
• 1/2 cup lemon juice
• Salt and pepper
• 1/2 olive oil 

METHOD

       1 Place the bulgur in a large bowl and add the water. Set aside to soak for 20-30 minutes, then drain. Place the soaked bulgur in a clean rag and squeeze out any excess moisture. Return the bulgur to the bowl.
 
       2 Add the parsley, tomatoes, scallions, lemon juice, salt and pepper and stir together. Set aside for 15-20 minutes to allow flavors to mingle.
    Adjust seasoning and stir in the olive oil.
Serve cold

Buñuelos

INGREDIENTS

• 3 eggs
• 80 g sugar
• 160 ml milk
• 220 g flour
• 1 teaspoon baking powder
• 1 zest of lemon

METHOD

       1 Beat eggs and sugar. Add milk and seeds of vanilla bean. Incorporate the yeast and flour slowly to avoid formation of lumps.

       2 Heating to cooking oil and place the equivalent of a tablespoon of batter, fry the remaining batter the same way.

Stuffed zucchini

Delicious serve with mix salad.

INGREDIENTS

• 4 zucchini, about 6-inches in length
• 1/2 pound extra lean ground beef
• 1/2 teaspoon chopped onion 
• 1 tbsp parsley
• 1 tbsp cilantro
• 1/2 teaspoon seasoned salt
• 1 tablespoon sliced tomatoes
• 2 tablespoons olive oil

METHOD

      1 Split zucchini lengthwise; scoop out centers and chop pulp finely.

      2 Mix the chopped zucchini with the ground beef, cilantro, parsley, chopped onion , salt, and tomato.

      3 Stuff zucchini skins with ground beef mixture. Dot each zucchini with olive oil. Put zucchini halves in a baking dish with about 1/2 cup water.

Bake at 350°F for 30 minutes, or until golden brown.

Millefeuille pepper eggplant and feta

Prepared dish or appetizer, this small layer cake will delight your guests for sure!


INGREDIENTS

• 1 large eggplant sliced
• 2 large red peppers 
• 1 tomato 
• 1 cup feta or fresh cheese
• 1 tbsp finely chopped chives 
• 1 tbsp finely chopped basil 
• Salt, pepper
• Olive oil  

METHOD

       1 Place the whole peppers under the broiler. Turn them is as and when the skin blisters and blackens.

       2 When the entire area came under the grill, remove the peppers, packed in a plastic bag (or wrap) and let cool a few minutes. Once out of the bag and warm, remove skin, cut in two, remove seeds and dice.

       3 Grill the eggplant slices in the oven. Slice a tomato.

       4 In a bowl, combine cheese and chopped herbs. Season with salt and pepper.

       5 Mount the layer cake, alternating eggplant-cheese-tomato-pepper ...

Drizzle with olive oil and serve.

Roasted apricots with rosemary

This week,  I could help but be tempted by the thought of roasted apricots with a little honey and a few sprigs of rosemary. Yum yum ...

 Roasted, dried, made into jam, or baked into cake… I like apricots. And it sure doesn’t get much simpler than roasting.
The way I made these hardly needs a recipe, line them up in a cast iron pan or glass baking dish, drizzle with honey, and roast for about twenty minutes  at 400ºF until they become soft and juicy.

 I think herbal flavors go so well with stone fruit, so a little rosemary in the pan added a delicious fragrance, and also enhanced the unusual herbal flavor of the honey.

Warm or cold, eaten alone or swirled with some yogurt…

Ham and veggies cake

This cake recipe will also make delicious little appetizers if the loaf is cut into small cubes.


INGREDIENTS

• 4 eggs
• 1 2/3 cups white flour
• 2 1/2 teaspoons baking podwer
• 1/3 cup olive oil
• 1 medium zucchini grated
• 1 small carrot,peeled grated
• 1 small yellow pepper, finely chopped
• 2 cups chopped ham
• 2 cups Swiss cheese 
• salt 
• pepper

METHOD

       1 Heat oven to 350° F.
  
       2 In a bowl beat the eggs. Stir in flour, baking powder, olive oil, zucchini, carrot, yellow pepper. Stir in ham, cheese, salt and pepper to taste.
  
       3 Pour into greased bread tin. Bake for about 50 minutes, or until well risen and golden brown.
  
    Serve cold in slices.
 

Baked sweet potatoes

INGREDIENTS

• 2 medium sweet potatoes, scrubbed, dried 
• 1 tbsp. olive oil 
• 1/4 tsp. salt 
• 1/2 tsp. paprika 

METHOD 


       1 Preheat oven to 425°F.

       2 Slice potatoes lengthwise.

       3 Toss with oil, salt and paprika. Spray a baking sheet with cooking spray. Place potatoes on sheet in even layer. Bake 15 minutes, turn potatoes, bake 15 minutes.

Tarte au flan

It's a traditional and classic dessert that is simple and quite delicious. This is one of the oldest French dessert recipe and also my favorite!


INGREDIENTS

• 1 pie crust
• 500 ml milk
• 1 vanilla pod
• 2 eggs
• 80 g sugar
• 20 g cornstarch
• 10 g butter

METHOD

       1 Preheat the oven at 180°C.

       2 In a pan, heat the milk with the split vanilla pod. Leave to boil at low heat.

       3 In a bowl beat the eggs with the sugar and the cornstarch. Add the milk, small bits at a time to the egg mixture, without stopping to beat. Remove the vanilla pod and scrape it out, add to the mixture.

Pour the mixture in the pan, and let it thicken over low heat, do not stop beating.

       4 Put the shortcrust in the buttered pie plate. Pour the egg mixture into it.

Bake for 35 min or until the flan is lightly coloured.

 For me tarte au flan represents my childhood ...