As in music or painting, certain chords or, conversely, certain gustatory dissonances tickle our senses more mischievously than others. This fennel salad with its contrasting colors and flavors is proof of that and you could almost see them fighting to, in the end, conclude a happy alliance on the plate.
• Peel 3 beautiful raw oranges, reserving the juice that escapes during the operation (the most delicate, the rest is child’s play…).
• Finely chop 1 bulb of fennel and mix it with 3 nice handfuls of iceberg lettuce, also cut into strips
• Take about twenty Kalamata black olives and cut them into quarters
•Prepare the sauce by mixing 1 large spoon of mustard, 2 spoons of orange juice, 4 spoons of olive oil, 4 turns of a black pepper mill and 1 teaspoon of curry.
•Don’t add salt, the olives take care of that…
• Divide the fennel and lettuce mixture mixed with the sauce into soup bowls, then arrange the orange wedges and olives on top.
•Enjoy with handmade olive sticks.
→ RECIPE. Leeks, attention in our kitchens!
Along with the classic watercress soup, these two soups are ideal for warming a table and fighting the frost.
► Caramelized parsnip and onion soup:
• Fry 3 large chopped onions in olive oil
•Add 2 tablespoons of brown sugar and let the onions caramelize over a low heat
•Add 25 cl of dry white wine and 3 large parsnips cut into pieces, cover and cook for 20 minutes.
•Add 1 liter of vegetable broth, bring to a boil and cook for 10 minutes, covered and on a gentle heat.
•Add fleur de sel, pepper, a little almond cream for softness or hazelnut oil
• Sprinkle with fresh thyme.
► Butternut, onion, turmeric and curry soup:
• Fry 3 large chopped onions in olive oil, add a peeled and grated turmeric rhizome, two tablespoons of lightly spiced curry korma and pepper.
•Add the butternut, unpeeled, stripped of its seeds and cut into pieces
• Barely cover with vegetable stock
•Cook in a pan for 20 minutes
•Mix, add a can of coconut milk, salt and fresh coriander.
Thai vegetable curry
It is not forbidden, these days, to cheer up, while warming the hearts and seasoning the taste buds. Therefore, a small gastronomic detour through Thailand is a must by improvising a comforting and extremely simple vegetable curry.
• First fry 3 potatoes and 2 carrots (for 4 people) cut into large cubes, with 1 lemon branch cut in half, with a little water and a little sunflower oil halved lengthwise, 1 clove of garlic and as much ginger. , cut into small cubes
• You can also add peas, green beans, 1 eggplant,
according to wishes
• Then cover with 400 ml of coconut milk
• Add a dash of soy sauce and another of lemon
• Sprinkle to taste with curry powder, turmeric, cayenne pepper (or sweet pepper)
•You can replace these spices with a spoonful of yellow curry paste
• Once the vegetables are almost cooked, you can add 2 zucchini cubes
•When serving, add fresh coriander to the dish, which we accompany with rice.
→ KITCHEN. Japanese cuisine is much more than sushi!
Mango and pineapple gratin
In the middle of winter, nostalgia for summer fruits suddenly takes hold, impatient as we are for plump strawberries, sour cherries and velvety peaches! Here is a very simple and wonderfully comforting mango and pineapple gratin, which proves that the cold season also has its treasures.
•Heat the oven in the grill position
•In individual ramekins (those used for the crème brûlée), arrange the mango slices and the one-centimeter-thick pieces of pineapple, choosing very ripe fruit.
•Lightly sprinkle each pan with granulated or granulated sugar
•Once the grill is red, turn off the oven and put the gratins in for a few minutes: remove them as soon as the sugar turns brown, the fruit should not be cooked.
• Sprinkle the gratins with organic lime zest, the subtle flavor associated with the pineapple is wonderful
•Taste immediately accompanied, if you want a more festive dessert, with a spoonful of mango or coconut sorbet
•A glass of “late harvest” gewurztraminer can also crown the symphony of flavors!
Sun-drenched, sweet, tangy dates arrive just in time with the frost to pamper our taste buds and teleport us south. Made by a pioneering organic brand (1) and adapted just our way, this no-bake brownie unfolds an invigorating bouquet of exotic flavors.
•Peel 200g of fresh Deglet Nour dates (our favourites) and cut them into pieces.
•In a food processor, chop 120 g of pecans, walnuts or cashews
•Next, add the dates and mash with 2 tablespoons of tahini (sesame puree), 1 of raisins, 2 of rice syrup, 4 of chia or sesame seeds, 6 of cocoa powder, the seeds a pod of vanilla and a pinch of salt.
•Once a ball of dough has been obtained, spread the mixture in a mold covered with vegetable paper
•Press gently until you get a plate 2 cm thick
•Reserve 4 hours in the fridge or 1 hour in the freezer
•Cut into slices and serve with a salad of oranges, cinnamon and chopped mint leaves to enhance this dessert with a touch of spicy freshness.
→ PRACTICES. Dates make the days beautiful in our dishes
Roasted lentils with blueberries
Discovered at Christmas, this lentil roast with blueberries by German blogger Bianca Zapatka (2) has conquered all generations.
•Cook al dente in 260 ml of water 130 g of green lentils
Fry for 4 minutes in olive oil, a chopped onion, then 4 cloves of garlic, chopped for 1 more minute
• Turn on the oven at 180°C
•In a food processor, grind 75 g of oatmeal and 2 tablespoons of flax seeds into flour.
•In a large bowl, add the drained lentils, 400g of drained canned red beans, 100g of walnut kernels, 100g of sunflower seeds, onion and garlic, 3 tablespoons of water.
•Mix lightly, the mixture should be lumpy
•Add 120 g grated carrot, 200 g chopped mushrooms, 1 tablespoon thyme, 1 rosemary, 1 parsley, 2 tomato puree, 1 mustard, 2 soy sauce, 1 teaspoon red pepper, salt pepper
•Put in a cake tin lined with vegetable paper and bake in the oven for 30 minutes.
• Brush the top with 2 tablespoons of blueberry jam mixed with 2 ketchup
•Cook for another 20 minutes. Leave to act for 15 minutes
•Garnish with rosemary.