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.