Gluten-free
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Continue readingIf you have visited Greece you’re certainly familiar with this classic dish “Greek stuffed vegetables yemista”. What is “Yemista” ? Go to any Greek taverna and you’ll find Yemista on the menu. Yemista in Greek means “stuffed” or “filled with”. It’s a traditional Greek dish of stuffed summer vegetables with rice, herbs and grated vegetables, then baked in a tomato sauce and plenty of olive oil. Tomatoes and bell peppers are the most popular but you can use any vegetables that you like. They may contain minced beef, but during my stay in Naxos I only had the vegetarian version…
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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…
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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…
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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…
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Continue readingTahchin is a famous Persian dish made with basmati rice which is perfectly flavoured with saffron, mixed with egg yolks, yoghurt and neutral oil or melted butter in my case. This classic dish is so versatile. You can add a layer of meat, mostly shredded chicken, or keep it vegetarian by adding dried fruits. As you can keep things very simple and bake the rice without any additional fillings. The “Tahchin” is soo good and represents perfectly the persian cuisine. It has all the flavours of Iran. The crispy golden crust on the outside called “Tahdig”, and a beautiful yellow melted and moist rice inside, wonderfully flavoured with saffron. Without forgetting the…
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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…
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Continue readingThese truffle polenta chips are incredibly delicious, rich, impressive and very addictive. They are crispy and crunchy from the outside and soft inside. It’s definitely a nice alternative to the traditional French fries potatoes. These polenta chips are the perfect side dish to serve with meat or fish. They can also make a great appetizer with the aioli or tomato chutney to dip. This is from NOPI ottolenghi and scully’s cookbook. How to make it ? As you know polenta itself has very little flavour. In this recipe we’ll cook it in boiled water before stirring in butter to make it richer. Then…