Inspired to us directly by the French cuisine, the ‘galettes’ can be pancakes (or crepes), pies, or cakes. Savory or sweet. Ours is a sweet pie version, filled with apples and onion pan-cooked in cider, and with Swiss cheese. We flavored it with thyme, cayenne, and rosemary. Enjoy!
Apple-Filled Galette Read More »
The first souffles were created in the enlightened 18th century France and here we are in the 21st trying to put together one of our own. Again. This time we used apples as the main ingredient and flavored them with vanilla extract and cinnamon. Also, ladyfingers and cognac were a must.
Sea bream is pretty similar to sea bass, so if you like the one you shouldn’t miss the other. Let’s bake it in olive oil and lemon juice, but not before stuffing it with green chili and ginger. We’ll serve it along with some creamy risotto cooked in wine. White wine, that is!
White Wine Risotto With Sea Bream Read More »
Simply put, the quiche Lorraine is a savory tart where bacon has one or two things to say. This means, among other things, that you can easily add more bacon than we did. You can replace it with lardon, too. Or you can add them both! It’s your call.
Was this inspired to us by Italian cuisine or is it from Mexico? We don’t know for sure. What we know is this: it’s hot, it has Tex-Mex stuff in it, and you should eat it with your friends. Serve it with a refreshing white sauce or, simply, with yogurt.
What about a creamy and filling pasta salad with white potatoes and green beans? We’ll enhance its creaminess with heavy cream and flavor the whole thing with pesto sauce. This is a meal per se, a vegetarian one that is. It can also be served as a side dish and part of a complete meal.
Green Bean and Potato Pasta Salad Read More »
Vegetarian and packed with proteins. This is how this ricotta, mushroom, and broccoli pizza presents itself on your table. Serve it in a funny way by cooking the sunny-side-ups right on it. An easy visual clue as to how to portion the whole thing. Capisci?
Sunny-Side-Up Pizza With Mushrooms Read More »
North Italian cuisine was our muse when it comes to this recipe. You’ll want to generously add canned tomatoes for the rich sauce that makes this food so scrumptious. Complete the sauce with white wine, olive oil, and breadcrumb. Serve this with a lot of bread because you don’t want to leave the sauce on the plate.
Langoustines With Tomato Sauce Read More »
It’s time for a Sloppy Joe sandwich. Let’s use beef and pan-cook it with smoky onion and tart tomato products. Toss in some mustard seeds, brown sugar, and vinegar and you should be OK. Fry some potato balls or potato nuggets to serve them with the sandwich.
Beef Sloppy Joe With Fried Potato Balls Read More »
Baking fruits into folded pouches means that all the aromas you choose to bring together stay there. Here we’ve mixed juicy or creamy fruits with butter, chocolate, or walnuts. We’ve sweetened them and flavored them with rum, peach liqueur, and citrus juice. You can think about other, maybe even more interesting combinations.
Fruits en Papillote Read More »
Welcome to our Arabian-themed hamburger! We cooked it in olive oil, we made a hummus-based spread flavored with turmeric and we used lamb meat. Not to mention the sesame burger buns and the pomegranate seed topping. If they would have had burgers in “Arabian Nights”, they would have surely eaten this one.
Hummus Lamb Burger With Fried Chickpeas Read More »
We never get tired of saying “Make your own burgers!” This way you can choose the ingredients you like and, what’s more, their quality depends on you. This recipe is a good example. For this hot chicken burger, we used puffed rice and yogurt. We’ve chosen to flavor it heavily with lemon, oregano, BBQ sauce, and a lot more. Check it out!
Puffed Rice and Yogurt Chicken Burger Read More »
