• Roasted asparagus with almonds, capers and dill

    15/01/20224passionfood

    I know, I know, I know it’s not asparagus season yet, but I found some at the grocery store and I couldn’t resist. I don’t know how many time I made this recipe and I still can’t get enough of it. One of the best things about this roasted asparagus with almonds, capers and dill,…

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  • Gnocchi alla Romana – Ottolenghi

    14/01/20224passionfood

    When you hear “gnocchi”, you automatically think of the classic type of gnocchi or “gnocco” as Italians say, which are dumplings often made from mashed potatoes or ricotta. But before potatoes and corn for polenta came to Europe from the Americas, Romans made custardy dumplings from semolina flour : « Gnocchi alla romana » or  « Roman Style gnocchi », also known as « Semolina Gnocchi ». They are made with semolina flour, parmesan cheese, milk, and…

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  • Pain d’épices – Claire Heitzler

    06/01/20224passionfood

    There are two teams : either you like pain d’épices or you don’t. So if you love this kind of loaf cake you must try this one. If not, you can always check my blog for more loaf cakes recipes, and trust me there are a lot. This Pain d’épices is soft, moist, full of warm and…

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  • Parsnip confit with pickled currants.

    17/12/20214passionfood

    This confit parsnip with pickled currants recipe is an impressive side dish for any occasion, it’s a must try. I hurried to write this recipe and share it  with you, because I know that this recipe will definitely find its place as part of a stunning Christmas table.  Parsnips may look like white carrots and can be used in similar…

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  • Bee sting cake « Bienenstich » – Christophe Felder

    14/12/20214passionfood

    « Bienenstich » is the German word for bee sting. There are several stories about how this honey-almond cake was named. The story that comes up most often, is the baker who created the cake was stung by the bee which was attracted to the sweet honey topping. This popular, classic German dessert, reminds me « The Tropezienne ». It has also two layers of brioche, a vanilla…

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  • Roasted pumpkin, saffron and orange soup – Ottolenghi

    10/12/20214passionfood

    We can’t say good bye to the autumn without making a pumpkin soup. Especially that the Winter is coming closer and the days are getting cooler and cooler, which means we all need a big bowl of a warm and delicious soup. For that reason I’ve decided to make this amazing Ottolenghi « pumpkin, saffron and orange soup ». A recipe…

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  • Marble cake – Cyril Lignac

    01/12/20214passionfood

    Certain recipes only call for egg whites, like this Gianduja & orange blossom cake or this amazing amaretti from Ottolenghi, to name few recipes that I already shared with you, so it will be great to use up egg yolks. You may think to make a lemon curd or crème brûlée, which is perfect when…

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