Archive for September, 2016

yammillefeuille2

Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue

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9 years ago
by silvia in ,
Mille feuille de yams et courgettes aux herbes, steak de tofu sauté, fondue de tomates aux champignons sauvages Today I had in mind to make something completely different for lunch. I have no idea why I ended up with this recipe. Mysteries of the brain. It certainly made my day. This is vegan, [...]
shrimpbastilla

Shrimp and spinach bastilla

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9 years ago
by silvia in
Bastilla de crevettes et épinards   I have made chicken bastilla quite often but never with shrimps. Originally, I was thinking of a vegetarian version, then I thought shrimps would be a good idea. Bastilla is a Moroccan dish usually filled with meat or fish/seafood and wrapped in filo dough, [...]
beetcarpaccio

Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce

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9 years ago
by silvia in , , ,
Carpaccio de betteraves aux framboises et vinaigre de framboises, sauce yaourt grec, ail, citron et menthe I love weekends, especially when I have enough time to explore new recipes and cook. That is my perfect weekend, and even more perfect when my experiments turn out delicious. Strangely [...]
mangoparchment

Très mango – Mango papillote three ways

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9 years ago
by silvia in
Très mangue – Papillote de mangues trois façons It’s the season for those gorgeous keitt mangoes, so nothing better that using seasonal fruits. They only last for a couple of months so don’t miss on that. You will recognize them because they’re very large, and whose skin remains green even when [...]
scallopmangovinegar3

Celery root purée, braised fennel and scallop with mango vinegar glaze

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9 years ago
by silvia in
Purée de celeri rave, fenouil braisé à l’orange et St Jacques au vinaigre de mangue   I haven’t celery rave in a long time, for no specific reason, maybe because I don’t enjoy peeling it. is that a good enough reason? maybe not. In France we eat celery rave a lot, mainly in rémoulade. Rémoulade is [...]
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