If 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 readingThis curried cauliflower cheese pie turned out utterly, incredibly delicious. It’s an amazing vegetarian master piece to impress your friends and family. This recipe is from « OTK : Ottolenghi Test Kitchen – shelf love », new Ottolenghi’s cookbook co-wrote with Noor Murad. They described this pie as a « molten hot cheese lava », I couldn’t find better words to describe how indulgent, creamy and very delicious this pie is. It’s true that is very easy to prepare, but I have to say that it takes some time. So I decided to make it Friday for lunch as a weekend project. The…
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Continue readingToday I share with you a dish that I particularly love, “Moroccan Stuffed squids with rice” with its spicy tomato sauce. A recipe full of Moroccan flavours. I had already shared a “stuffed squids with quinoa and shrimp”. But today is the one that mom made for us, it’s really delicious. The squid is tender, the stuffing is just sublime and perfectly flavoured with the Chermoula, I’m not even talking about the spicy tomato sauce. You can use the tomato sauce to cook prawns with chermoula (at home we call it pil pil, nothing to do with the “Prawns Spanish…
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Continue readingFirst time I have made these hazelnut financiers, was for the charity organised by my husband’s company, I also made one of my favourite sweet “amaretti with honey, citrus and orange blossom – Ottolenghi “. I was so happy to be part of this event which was for the benefit of the “Emirat Red Crescent”. Financiers are a classic French pastry, they are versatile and can be made with chocolate, pistachio, hazelnut, coconut, fruit or plain. They are also known as “friands “ in Australia and New Zealand. These financiers are chef Nicolas Bernardé ’ s recipe. I had already…
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Continue readingThere 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 comforting flavours. It will smells holidays all over the house while you’ll make it. It’s so delicious you’ll welcome a slice any time of day or any day not just during the holidays. The pain d’épices is made with flour, a generous amount of honey…
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Continue readingThis recipe is the definition of what Ottolenghi had in mind for his fantastic cookbook « Simple ». The bread, which has a cake texture, is very easy to make. It’s made without yeast, so it doesn’t require kneading, which means you don’t need to be a good baker to make an amazing loaf. I can assure you, that you’re going to make it more than once. This bread is really delicious, it’s a fabulous combination of the earthy beetroot, the soft goat’s cheese add to it the caraway, nigella seeds and the fresh thyme. All of these delicious ingredients work perfectly…
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Continue readingCourgette is a Sun vegetable, and yet it is present on the shelves all year round. In velouté, in gratin, in raw or cooked salad, in flan, in savory or sweet cake…. The possibilities of cooking courgette or zucchini are endless. Still, the stuffed courgette is “a classic”. Prepared with meat or vegetarian, this dish is served as a main course or as a side dish for fish or grilled meat. If you fancy a change from the traditional and classic version. Today I’m sharing with you a stuffed courgette with Parmesan, cherry tomatoes, fresh oregano with a pine nuts salsa. Recipe…