I bought some organic sheep cheese from the market and decided to enhance the taste of it by trying this recipe from Clea's book on "Agar Agar".Of course I modified a few things:sheep cheese instead of goat cheese and fromage blanc instead of oat cream.I served it with arugula salad and fresh figs(the first of the season for me).I'll leave you the recipe later...
I just realized I had no post with shrimps although they're on my favorite's list...Smoked paprika has an intoxicating flavor!It's a Spanish specialty, made by slowly smoking pimenton (a type of pepper from La Vera, in southwestern Spain) over oak. It's got a round, smoky, woodsy, spicy flavor that's completely different from everyday paprika. It comes in three types, each made from a different variety of pimenton: sweet (dulce), bittersweet (agridulce), and hot (picante). I bought mine at "La Grande Epicerie".
For 2 servings you need:
- 1/2lb large shrimps
- olive oil
- 1 clove garlic,finely chopped
- 1/4 ts smoked paprika
- mango vinegar
- sechouan pepper
- 1 ts ketchup
- 1 bell pepper,thinly sliced
- chopped fresh cilantro
In a bowl,combine 2 tsp olive oil,garlic,ginger,smoked paprika,ketchup,salt and pepper.Toss with shrimp.
Heat wok with a few sechouan peppers and a little oil.Add shrimp mixture,bell pepper and cook for a few minutes.Put shrimp aside and reduce sauce by adding water and mango vinegar.I didn't measure quantity,about 1 Tbsp...If you want to thicken it add 1 ts of arrow root and cook until you like the texture.Serve with steamed rice and sprinkle with cilantro.
Pour les français:
Il vous faut pour 2
- 225 g de crevettes
- huile d'olive
- 1 gousse d'ail
- 1 pincée paprika fumé
- ketchup
- vinaigre de mangue
- gingembre
- poivre de sechouan
- 1 poivron émincé
- coriandre haché
Dans un bol: mélanger 2 cuillères à café d'huile d'olive,l'ail,le paprika fumé,le gingembre,le ketchup,sel et poivre.Faites chauffer de l'huile d'olive dans le wok avec poivre de sechouan et lorsqu'elle est chaude,ajouter les crevettes marinés et le poivron émincé.Cuire pendant quelques minutes.Reduire sauce en ajoutant de l'eau et 1 cuillère à soupe de vinaigre de mangue.Pour le dosage c'est au feeling,et en goutant.Si vous souhaitez une sauce plus épaisse,ajouter 1 cuillère à café d'arrow root.Remuer sur le feu jusqu'à obtention de la texture désirée.Servir avec du riz et coriandre.
This is a delightful ,versatile yet easy recipe...
You need:
- 4 nectarines
- 1/2 cup berries (I used blueberries and cranberries)
- lavender
- 1Tbsp brown sugar
- 1 ts butter or olive oil
Preheat oven to 400°. Place nectarines halves in baking pan with a little butter in each.Add berries(feel free to use rasberries,blackberries too...) on top and around,add 1 glass of water,spinkle with brown sugar and lavender. Roast until sugar is bubbling and oozing, about 25 to 35 minutes.
Pour les français:
- 4 nectarines
- fruits rouges(myrtilles,cranberries ou framboise)
- lavande
- 1 cuillère à soupe de sucre brun
- 4 noisettes de beurre( ou huile d'olive
Four: T7
If you're looking for new ways to prepare quinoa and in need of vitamin C,iron,magnesium:here's a quick crunchy and fluffy lunch recipe.
Ingredients:
- 3 Tbsp quinoa
- 1 clove garlic chopped
- 1 small yellow sweet pepper,1 green pepper
- smoked paprika
- "piment d'espelette"
- cheddar cheese
- fresh cilantro
Rinse the quinoa in a fine-meshed strainer. In a pot heat water until boiling.Add quinoa, reduce heat cook for about 15 min. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.Meanwhile heat wok on medium heat with some olive oil. Add peppers,garlic,smoked paprika.Mix well and cook for about 10 min.Add cheese,piment d'espelette.Taste and season with salt and pepper.Sprinkle with cilantro when ready to serve.
Pour les français:
- 3 cuillères à soupe de quinoa(par personne ou plus selon régime)
- 1 gousse d'ail
- 1 petit poivron jaune,1 petit poivron vert
- paprika fumé
- piment d'espelette
- cheddar
- coriandre fraîche
Originally a traditional specialty from Corsica,mine tasted more like a Polish type cheesecake.Must be due to my origins...
250g of ricotta cheese and 150g of Philadelphia cream cheese (I used the one from Leader Price),3 eggs,150g sugar,key lime zest and juice,1 Ts flour.Depending on your oven,bake for 20 to 45 min.Mine is really slow...at 360.
Conversion pour les français:
250 g de ricotta,150g de St Moret(ou celui de Leader Price),3 oeufs,150 g de sucre,zestes d'un citron vert et jus,1 cuillère à soupe de farine.Cuire de 20 à 45 min selon votre four à T6/180.
I've been longing to visit Marseille for a long time,especially since the TGV links that destination.It's only 3h15 from Paris and there you go;I finally made it a few days ago ...Located in southeastern France on the Mediterranean Sea,surrounded by mountains Marseille has evolved over the course of its 2,500-year history to become France's second largest city .
Notre Dame de la Garde,l'Abbaye St Victor,Campagne Pastré,La Canebière,The old port,"L'Alcazar",the New Public Library;these are some of the famous sites I saw.
This adorable shop is famous for it's chocolate without butter and cream.Exquisite
flavours.I sampled a dark chocolate for aperitif with rasberries and onions.The balance was perfect.You could hardly taste the onion,it only releases it's zing in the end.It was difficult to choose:orange,mint,cilantro,melon and almonds.I finally got some white chocolate with cherries for my friend and cappuccino milk chocolate for myself.
Chocolatière du Panier,rue du Petit-Puits.13002 MARSEILLE.Tel:04 91 55 70 41.
These are butter and orange blossom cookies from Provence that are traditionally made on February 2. On this day the candles are blessed in the Catholic churches. A navette is an incense holder or boat, that the priest holds by a chain and swings to and fro as he approaches the altar. The cookies are usually shaped like little boats to resemble this holder.
Le Four des Navettes:136 rue Sainte.13007 MARSEILLE
The oldest bakery.
To be continued...
Wonderful weather,gorgeous and romantic park,fun company at the Bercy Picnic organized by Dorian last Sunday with food bloggers husbands,wives,family,friends,readers...from Paris and elsewhere(Alsace,Nancy,Switzerland).
ZUCCHINI AND CARROT BREAD
INGREDIENTS
- 3 eggs
- 1 cup vegetable oil
- 1 1/2 cups brown sugar
- 2 cups grated zucchini
- 1 lemon,juice and zest
- 3 cups flour(I mixed flours:1 cup rolled oats,1 cup all purpose flour
1 cup small spelt flour)
- 3 teaspoons ground cinnamon and all spice
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup chopped hazelnuts
DIRECTIONS
1. Preheat oven to 325 degrees F ( 165 degrees C). Grease and flour two 8x4 inch loaf pans.
2. In a large bowl, beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini,carrot and lemon. Combine flour, cinnamon, soda, baking powder, salt and nuts; stir into the egg mixture. Divide batter into prepared pans.Sprinkle with hazelnuts on top.
3. Bake for 60 to 70 minutes, or until done
Pour les français:
CAKE COURGETTES ET CAROTTES
- 3 oeufs
- huile végétale
- 2 courgettes et 1 carrotte rapées
- 1 citron(jus et zeste)
- 330 g de farine(1/3 flocons d'avoine,1/3 farine petit épeautre,1/3 farine blanche
- 200 g de sucre brun
- 3 cuillères à café cannelle et mélange 4 épices(poivre noir,muscade,girofle,cannelle)
- 1/2 paquet de levure chimique
- 100g de noisettes
These marvellous cookies were brought and made by Céline "le palais des délices",who took the train from Alsace to party with us...
Here's my version of amaretti cookies! Such a treat yet so easy to make.
Preheat oven at 200F.Line a baking sheet with parchment paper.
You need 2 cups of ground almonds and 2 cups of powdered sugar.Mix together and add gradually 2 egg whites.Then split the dough in two bowls.Add 1 ts pistachio paste in one part and cocoa powder in the second.Take about 1 ts of dough,leaving 2-3 inches between each cookie.Sprinkle sifted powdered sugar on top.Bake for 20- 25 min.
Pour les français:
Préchauffer le four T3.
Mélanger 300g de poudre d'amandes et 300g de sucre glace.Ajouter 2 blancs d'oeufs.
Séparer la pâte dans 2 bols.Ajouter 1 cuillère à café de pâte à pistache dans l'un et 1 cuillère à café de cacao(plus si vous aimez) dans l'autre.Parfumer avec de la liqueur d'amaretto.Avec une cuillère dresser les biscuits et saupoudrer de sucre glace.Ne pas oublier de bien espacer lorsque vous les dressez sur la plaque à patisserie.
Cuire 20-25 min.
