Appetizers
-
Continue readingThis butternut, membrillo and Stilton quiche is a wonderful recipe form ottlenghi to celebrate the autumn. I really enjoyed the sweetness of the membrillo (quince paste) that contrast perfectly with the Stilton cheese and the roasted butternut. It’s definitely a wining combination. This savoury – sweet quiche is quite rich due to the custard made from the double cream, crème fraîche and whole eggs. Serve it with a nice green salad and you have a perfect vegetarian meal. And like any quiche you can serve it for lunch, dinner or a brunch. You can also make it in canapé form…
-
Continue readingDuring the week I always try to eat very healthy and the most important for me is to reduce my meat consumption. But the weekend on the other hand, I’m delighted to have a very nice piece of meat. So last Saturday we had steak with these smoky polenta chips instead of a regular french fries. I mean I love french fries, who doesn’t !!? But these polenta chips are incredibly tasty too, crispy from the outside and soft on the inside, flavoured with smoked Italian cheese « scamorza affumicata ». It’s a perfect side to go with any meat or fish, as you can serve them as an…
-
Continue readingI 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, not only it tastes absolutely amazing but it’s so easy and quick to make, there is almost no preparation. The asparagus are roasted in the oven, and all that’s left to do is fry some flaked almonds and capers to spoon on top. I have…
-
Continue readingWhen 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 butter. But unlike potato gnocchi, these are baked, not boiled. Gnocchi Alla Romana it’s a delicious traditional Italian dish, rich but very light. They have a cheesy, soft and buttery texture in the inside and a slightly crispy crust outside. What do you need to make the gnocchi alla romana ? The recipe is from one of…
-
Continue readingThis 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 ways. But they have a sweeter taste and a nutty flavour especially when cooked. How to make confit parsnip with pickled currants ? These delicious root veggies are naturally sweet and earthy. In this recipe we’ll use two ways of cooking. First the traditional method…
-
Continue readingWe 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 from his wonderful book “Simple”. This soup is silky, smooth and full of flavours. Roasting the pumpkin makes all the difference, it intensifies its flavour and sweetness, which balanced perfectly with the saffron, the orange and the rose harissa. What is rose harissa ? Harissa is…
-
Continue readingThis chilled avocado soup is exactly what you need to eat when the weather turns hot, because it’s super refreshing. And the best part is that is very simple to make. This cool, refreshing, full of flavours avocado soup, is delicious topped with the cucumber salsa and the crunchy garlic oil. It’s a great way to open a summery meal. How to make this avocado soup ? This soup from “FLAVOURS” cookbook, is very easy, quick to make and an excellent make-ahead dish. First start with the infused oil, it will take less than 10 minutes to make it ready. In a small saucepan, put two tablespoons of oil with the cumin and the coriander seeds, the garlic and a good pinch of…