Tag Archives: egg free

creamy salmon

Here is a very quick and easy way to prepare something to spread on toasts or used as a dip with grissini or vegetables sticks.

In a food processor, mix 200g of smoked salmon, 1 bunch of fresh coriander and fresh goat cheese.

Mix until there’s not chunks left. And that’s it!

How easy can it be???

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celeriac & pancetta risotto

Cut some pancetta slices into stripes. Let it cook in a pan until golden. Add some sliced celery, 2 tbsp of olive oil, and 1 tbsp of butter and leave to cook for about 5 minutes then add 1 cup of rice. When the rice is transparent, add 1 cup of white wine. Let the rice absorb the wine. Heat some stock (vegetables, beef, chicken, veal) and pour it on the rice little by little until the rice is creamy and still al dente.

Just before everything is absor, add grated parmesan and mix until melted.

It would be great with rosemary, cayenne hot red pepper or some sage.

For a vegan meal, you can prepare this risotto without the pancetta and the parmesan. In this case, you have to use the rosemary, the sage or both together!

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duck, chickpeas, green beans & co

Grill duck magret or filet in a cast iron pan.

Cut the skin sideways without cutting the meat. Heat the skillet and put the duck skin side down. Let the skin melt until crispy then turn the duck around and cook the meat until it’s pink inside and golden outside (about 5 minutes).

Cook the green beans 5 minutes in salted boiling water until al dente. Drain the beans and rince under cold water to stop cooking and so it stays green.

Drain some chick pea, rince them well until the water doesn’t foam anymore.

Press 2 lemons and mix the juice with olive oil, salt, pepper, and smoked paprika (about 1 tsp).

Mix the chickpea, the green beans, some poppy seeds, some sunflowers seeds, and the sauce. Add green, pitted olives. Serve with the duck and washed lamb lettuce.

If you’re vegan or vegetarian, skip the duck, it’s still great!

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quinoa, shrimp, mint & coriander salad

Soak the quinoa in water overnight. The next day, drain, and rince.

Cook the quinoa for 15 to20 minutes covered with about 1 cm of water.

Leave to cool.

Fry the shrimp a few minutes in a little olive oil. It should still be crispy (if overcooked, it’ll be “floury”).

Mix cherry tomatoes, boiled soy bean sprouts (boil some water, pour in a bowl over the sprouts and leave for 2-3 minuutes then drain), the leaves from a bunch of fresh mint, a roughly minced bunch of coriander, and 2 small red hot peppers (desseded and minced). Add the quinoa and the shrimps. Mix well then dress with sesame oil, soy sauce, and lime juice.

The spicy and frsh flavors make this plate perfect for a picnic or a buffet for a graden party!

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stuffed eggplant

Turn the oven on at 180°C.

In a pot, heat a little olive oil, pour 1 thinly sliced garlic clove. When the garlic starts to smell, add 750 ml of tomato purée and 250ml of water, salt, and pepper. Bring to boil then leave to slowly simmer for about 15 minutes.

In the meantime, cut 2 eggplants in half lengthwise, empty it, and put aside. Put the “eggplant shells” in an oiled oven plate, oil the eggplant and pre-cook in the oven.

Cut the eggplant meat in little cubes, mix with 1 cutted celery. Heat olive oil in a frying pan, add 1 minced garlic cloves, then add the eggplant and celery. Let it melt then add 400G of minced beef. Cook until the meat is cooked through. Add 2 tbsp of the tomato sauce and mix. Add 200g of feta cut in cubes.

Take the “shells” out of the oven and fill them with the meat mix. Pour the tomato sauce all over and leave to cook at least 45 minutes.

To serve, cut fresh flat leaf parsley and sprinkle over the dish.

You can serve it with basmati rice, Greek pasta or else…

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stuffed tomatoes and its killer tomato sauce

Mix minced beef with minced flat parsley, minced dried tomatoes, salt, Cayenne hot pepper. To keep some moisture in the meat, dunk some bread (no crust) in milk (soy milk is perfect) and add it to the mix.

Empty the tomatoes with a teaspoon, keep the inside for the tomato sauce. Lightly salt the inside of the tomatoes.

Fill the tomatoes with the meat and let it cook at 150°C for an hour.

As you can see from the picture, mine stayed a bit too long in the oven!

For the sauce:

In a pan, put the inside of the tomatoes, 1 minced shallot and 2 minced garlic cloves. Add tomato passata (purée), salt, pepper, dried herbs (oregano, a mix of Greek herbs, sage, rosemary, … as you like it). Leave to cook slowly on low heat for a long time.

Serve with pasta, rice, quinoa, a nice salad of young leaves with a mustard vinaigrette.

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a pina colada to eat!

Those flavors are so good in the cocktail that I had to have it as a dessert!

I had vanilla and rhum from Madagascar so thanks to this beautifful land for such beautifful products!

You need:

2 small tin of pineapple in juice (not in syrup!)

2 tbsp of rhum

1 tbsp of muscovado sugar (which is a non-refined sugar)

1 vanilla pod, cut in half and grated

250g of organic cream cheese

140ml of coconut milk

1 tbsp of agave syrup

chunks of dry coconut

First, cut the pineapple slices in 8 pieces each (keep some to decorate). Put the rest in a pan and caramelised the pineapple for about 20 minutes with the rhum, the muscovado sugar, the pineapple juice from the tin (except 2 tbsp that you set aside), and the vanilla pod. Let reduce until there is no more liquid.

Mix the cream cheese, the coconut milk, the agave syrup, and the 2 tbsp of pineapple juice.

In a glass, put some caramelised pineapple, cover with the cream. Decorate with the pieces of pineapple you set aside and some chunks of dried coconut.

This will sure have great success!

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Mmmmmmh… delicious flavors to serve with a risotto, some pasta, steamed vegetables… or, why not, with gnocchi and grilled tomatoes.

For the gnocchi, follow the instructions on the package. Once cooked and just before service, I fried them in a little olive oil and thinly sliced garlic.

For the tomatoes: cut them in 2, place them sliced side up in an ovenproof dish. Pour olive oil on top of the tomatoes, salt, pepper and oregao or rosemary, and some slice of fresh garlic. Cook in the oven for 1 or 2 hours at 160-180°C.

For the saltimbocca, put a slice of Parma ham (or other Italian ham – prosciutto) on top of a veal escalope (thin slice of veal). Add 2 leaf of sage and fold in two (or roll… that’s the official way to do it). In an oiled and preheated pan, cook the veal so it’s golden then pour 10 cl of white wine and leave on low heat until cooked through.

It’s easy and delicious! Don’t forget to pour the wine sauce on top of the gnocchi, risotto or pasta.

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gluten free almond bread

1 tsp of dehydrated yeast

50 ml of lukewarm water (37-40°C)

50g of quinoa flour

50g of chickpea flour

100g of buckwheat flour

50g of almond powder

1/2 tsp of sea salt flakes

80g of peeled whole almonds

170ml of lukewarm soy milk

Mix the yeast and the lukewarm water.

Mix the flours + almond powder + salt + peeled whole almond.

Add the mix well.

Add the yeast and mix roughly

Add the luke warm milk, mix well. The dough is wet and not firm.

Pour in a 1 litre cast iron pan. Leave to rest for 1h30 in a luke warm place.

Turn on the oven at 180°C.

Cook for one hour.

Use as bread!

It’s great with walnuts, chestnut, or a mix!

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thin pear pie

Here is a delicious dessert based on one from Olivier Roellinger. I found it somewhere on the internet, a long time ago. It’s called a “kouign amann” and is a specialty from Brittany (France). It’s very buttery but the addition of pears make it perfect and not as heavy as many other recipes of the same kind.

15 pears

580g of flour

400g of milk

10g of organic yeast

2 organice non treated lemons

465g half-salted butter

465g of sugar

100ml cream

25g of melted butter

20g powdered fennel

2 vanilla cloves

The kouign amann :

-mix the yeast in the milk

-Put the flour in a bowl, add the milk and mix with your finger tips until you form a smooth ball.

-Leave it to rest and double the volume in a corner of the kitchen

-Mix 450g of butter and 150g of sugar

-like a puff pastry, roll the dough to form a rectangle, add the sugared butter, fold the dough on the butter. Roll the dough to form a rectangle, fold in 3, turn to your right 1/4 round, repeat once. Let it rest 1 hour in the fridge.

For the caramel:

-in a pan, on medium heat, heat the cream

-in another pan, mix 100g of sugar and 30ml of water, heat to make a caramel.

-Once the caramel has taken a mahogany shade, add the warm cream at once, and whisk. Leave for 2 minutes on medium heat.

-Take the pan out of the heat, add 15g of butter (in cubes), mix and leave to cool.

The pears:

-in a pan, heat 2 quarts (liters) of water, 200g of sugar, 2 vanilla cloves cut in half and grated, the lemons cut in half and pressed (put the lemons with juice in the pan)

-peel the pears, take thecore out, and cut in half

-when the syrup is boiling, add the pears, and let it poach for 15 minutes on low heat.

-drain the pears and cut it very thinly

To cook:

-roll the kouign amann dough 5 mm thick. Cut circles with a stainless steel cutter (10 cm wise). Put each circle in an individual pastry mould. Leave to rest for 20 minutes. Lay the thin pears slices on the kouign amann as regurlarly as possible. Brush a little bit of butter on top of the pears, sprinkle a litlle of sugar. Just before serving, put the tart in a pre-heated oven at 180°C.


-cut the left-over pears to form a 1/2 to 1 cm high and 4 cm diameter circle. Let rest in the fridge.

The fennel syrup:

-in a saucepan, heat 10g of fennel powder. When the perfume grow stronger, add 50cl of the pear syrup. Leave to boil for 1 minute.

To serve:

-put the warm tart on the plates. Lay a little cold “pear tower” on each tart with 1 tbsp of the fennel syrup. Sprinkle a bit of fennel powder on top.

-decorate the plate with a tsp of caramel and a little bit of strawberry coulis for the color.

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