Tag Archives: no dairy

Spring rolls



This fresh recipe is also crunchy and full of layers of flavors that awakens the taste buds. You can change it to make it a salad. 

The sauce works on steamed vegetables, slow cooked poultry, white fish or silken tofu… You can prepare a lot of the sauce and keep it in the fridge for a few days. Take those rolls for a pic-nic or lunch but wrap them separately so they don’t stick together and stay humid. 

For 12

Sauce & marinade :

150ml soy sauce

120ml lemon juice

4 tbsp fresh peeled and grated ginger

1 peeled, minced garlic clove

1 deseeded Thaï red pepper, thinly minced (use gloves while working with hot peppers)

2 tsp of sugar

freshly ground pepper

  • Put everything in a bowl, mix well and put aside.

The rolls :

2 cucumbers, peeled to makes stripes, deseeded and cut in thin julienne

1 avocado cut in thin stripes

1 carrot, peeled and cut in julienne about  7,5 to 10cm long

1 red pepper, deseeded and cut in thin stripes

200g thin rice noodles (prepared as said on the package)

1 dozen fresh coriander branches, minced

2 tbsp of sesame oil

12 rice paper sheets

  • First marinate the cucumber. Prepare all the other ingredients then sieve the cucumber but keep the sauce for service.
  • Put the rice sheets, one by one, in warm (but not hot) water so it softens.
  • Garnish the soften sheets with the noodles, then with a little of each ingredients. Roll, folowing the instructions on the rice paper package.

Garnish :

1 small handful of grilled and salted peanuts, coarsely minced

To serve:

  • Cut each roll in two, put on a plate, pour some sauce and sprinkle with the peanuts.
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This is a recipe that makes me travel. I also forget the weather, if it’s a bit too warm to be comfortable or a bit cold for the season. There is some sweetness, some acidity, some salt, a bit of umami. It’s quite balanced and the meat eater won’t miss the meat here although you can add some chicken or shrimp in each roll. Actually, I find it more whole when prepared this way. I guess I could add some crunchy onions but I don’t really miss it here.

I think spring rolls are a great way to eat lots of veggie and to adapt to each season although you might want to change the name then!

What is your favorite spring roll recipe?

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chicken & tarragon terrine

A fresh terrine to serve at a garden buffet or a summer dinner.

The quantity are for about 8 to 10 slices.

Steam 2 chicken breasts until cooked (time depends on the thickness of the breasts).

Mix 500g of minced pork (unsalted and unspiced) and beef (if you have a meat grinder, make the minced meat yourself – that way you know what’s in it ewactly!) with lots of unsalted peeled pistacchio, a big chunk of minced tarragon (just the leaves… yeah I know, it takes time… but maybe you have little hands to help there ?), salt and pepper. Cook a little bit of the mix in a pan so you can taste the seasonning and correct it if necessary. Better do that little test than be sorry because your terrine is bland!

If it’s too salty, of course, the only solution is to add more meat… which is way more complicated than to add a little salt and pepper!

Preheat the oven at 180°C.

Coat the sides and bottom of the terrine with very thin slices of smoked bacon or speck (you actually line the terrine with the bacon). The bacon protects the meat from drying. If you don’t eat pork, try to find some thin slices of fatty meat (like beef ham).

Add 1/2 the minced meat and push to every corners! Cover the meat with tarragon leaves, put the chicken breasts to cover it all (you can cut the breasts thinner to achieve this), put some more tarragon leaves on top and then the remaining half of the minced meat (pushed to every corners as well). Cover with the slices of bacon so it’s well covered.

Put the cover back on the terrine and place it in an oven pan with some water (bain-marie). Put in the oven anc cook for 2 hours.

Be carefull when to take it out of the oven so to not spill the hot water.

Leave the terrine to cool before storing it in the fridge.

The terrine is better the next day and can be kept in the fridge for a few days

Serve with a port & shallot’s confit (recipe will follow)

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chickpea soft cakes

Preheat the oven at 180°C.

In a food processor, mix 2 cans of rinsed out and drained chickpea with 4 organic eggs, half a tsp of sea salt flakes.

Don not overmix so there still some chunks in the mix. The dough is damp, it’s normal!

Mince one red onion and 1 bunch of fresh coriander.

Add to the chickpea mix.

Pour in muffin tins and cook in the oven for about 35 minutes.

Serve with this sauce:

1 garlic clove peeled and minced, some tamari (soy sauce), a pinch of Japanese hot pepper (Ichimi Togarashi), some more fresh minced coriander, and the juice of one lime.

Serve with slices of avocado, of cucumbers, and of tomatoes.

Perfect to eat cold for a pic-nic or a buffet!

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homemade grissini

To start, mix 20g of fresh yeast with 3 tbsp of lukewarm water. “Let activate” for 15 minutes.

In the bowl of your stand mixer, pour 500g of flour and dig the centre. On the edge, pour 2 tbsp of salt, pour the yeast activated in the water in the centre of the flour. Add 1 tsp of sugar (unrefined) and 6 tbsp of olive oil (cold pressed). Knead the dough and add, little by little 20 to 25 cl of lukewarm water. The water quantity depends on the atmospheric condition. Let the mixer knead the dough 5 to 10 minutes until it’s soft and smooth. If it’s too dry add a litlle water. If it’s too sticky, add a little flour.

Divide the dough in three batches.

Work each one by hand while adding :

2 tbsp of dried oregano to the first batch

2 tbsp of black sesame seeds to the second batch

2 tbsp of roughly minced walnuts.

Leave to rest at room temperature, covered with a clean towel, for 1 hour.

Preheat the oven at 200°C.

Work the dough a little bit then form a roll that you’ll cut in 1,5cm slices. Roll each slice to form grissini and put it on cooking paper on an oven tray. Cook for 15 minutes until golden.

You can dip those grissini in the pesto rosso (see yesterday’s post, the sardines’ rillettes, or roll the grissini in Parma ham.

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sardines rillettes with preserved lemons

Another preparation to spread or dip in with all sorts of sticks like vegetables, grissini, chips… it’s also very good as a filling for salad or chicory leaves.

Crush 350g of preserved sardines (preserved in olive oil – with the skin and the bones – it’s about 4 cans), add the juice of a lemon and 1 homemade minced preserved lemon (don’t forget to rince it well first). Add a bunch of chopped fresh coriander and some pepper.

It’s not necessary to add salt as the preserved lemons and the sardines already are.

For the homemade preserved lemons recipe, see http://granosalis-eng.blogspot.com/2010/08/preserved-lemons.html

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chicken & mango salad

Here is a fresh and quickly made salad.

Cook half a chicken breast in boiling chicken stock for about 10 minutes (depending on the thickness). Take the meat out but wait at least 10 minutes before cutting into bites.

Peel and cut a mango into stripes.

Cut 1/2 a cucumber in two, lengthwise, take the seed out with a teaspoon. Cut the cucumber in thin stripes.

Mince a bunch of fresh coriander.

Soak 1 tbsp of tamarind in 3 tbsp of boiling water for several minutes then filter.

In a bowl, mix the tamarind juice, 1 red hot chilli pepper deseeded and minced, 2 tbsp of tamari (soy sauce), 1 tsp of caraway powder.

Mix all the ingredients together.

If you have time, marinate the cooked chicken overnight in the sauce.

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light lemon cream and cookies to dip in

This a lemon cream a bit like a lemon curd but a lot quicker to prepare and without the excess of butter and sugar! Still, it’s as delightful to eat!

In a pan, slowly heat the zest (finely grated) and the juice of 3 organic, washed lemons, and 75g of muscovado sugar (or agave syrup). Whip and heat until the sugar is melted and miwed in the juice.

In a bowl, whip 1 organic egg with 1 tbsp of arrow root then add 2 more eggs and beat until well mixed.

Add the eggs to the lemon juice, on low heat, and whip until it thickens (it takes around 2 minutes).

Leave to cool, then mix with a silicone spoon or spatula to get the creamy texture back and divide into 4 bowls (actually, it was so good, my man and I we ate the 4 bowls at once!).

Serve with some chopped fresh mint and the following cookies.

Grate 1 vanilla pod and put the grains in a mixing bowl. Bring water to boil and pour over the vanilla pod (that’s what you see in the weird picture above) so it infuses.

Preheat the oven at 150°C.

In the mixing bowl with the vanilla grains, add 50g of chestnut flour and 150g of buckwheat flour, 30g of agave syrup, 80g of white almond butter, and 1 egg.

Add 1 shot (50 ml) of the vanilla infusion (if you like vanilla, the infusion is great to drink hot or cold!).

Mix everything with a pastry blender so it gets the perfect texture.

Cut the dough into the shape you want and cook for about 20 minutes.

Let it cool then dip in the lemon cream and enjoy!

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lemon custard

Here is a very easy dessert for those who love lemon!

Preheat the oven at 170°C.

Whip 3 eggs + the zest of one organic lemon + the juice of 2 organic lemons + 150g of muscovado sugar.

Pour the mix in small bowls (suited for the oven). Cook them in a bain-marie, in hte oven for 45 minutes.

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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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