Archives of recipes for nut-free

Braised Pork Belly With Apples and Onions

The fatty pork belly is the celebrated pork cut from which the bacon is prepared. Only this time, we simply want to cook this delicious and popular cut. And we’ll do that by braising it. So, the first step is searing the pork in olive oil and the second is baking it covered at medium temperature. We’ll further flavor the meat in step two by cooking it with thyme, red onion, and apple. Step three: enjoy!

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Pork Tenderloin with Red Wine and Plume Sauce

Pork Tenderloin With Red Wine and Plum Sauce

Although not exactly braising per se, this pork tenderloin is getting some grill pan-searing here, which is followed by a 20-minute roasting at medium-high temperature. Now we’ll have plenty of time to put together a delicious plum sauce made with red wine. Our suggestion is to serve the meat thus flavored over rice.

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Thai Sea Bass in Spicy Sauce

If you’re in a mood for Asian flavors, this Thai sea bass may just do the trick. It’s a 35-minute job where you grill (we used a grill pan, by the way) the fish, then bake it in a hot aromatic sauce. The latter one is as rich as the Asian cuisine: coconut milk, star anise, ginger, and cinnamon, to name just a few.

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Apple and Red Cabbage Chicken Soup

Is this warming chicken soup for four full of all the goodies? Let’s see. We tossed into the pot potatoes, celery root, red cabbage, carrots, and the ever-healthy garlic and onion. It even has apples in it! We flavored it with cumin, coriander, and dill. So, the answer is ‘yes!’

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Ribeye Steak With Pesto Sauce

Who’s in for a good old ribeye steak? We’ll just sear it on the grill pan (you can use your grill, too, for that matter) and we’ll enhance it with pesto sauce. Only, this time, our pesto is kind of special because we add egg yolks to it, which will thicken it and add to the flavor. Try it yourself!

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roasted-duck-breast-with-strawberry-sauce

Roasted Duck Breast With Raspberry Sauce

Would you be interested in some roasted duck meat? If your answer is positive, then join us in pan-searing the fat duck breast in its own drippings and use these to concoct a raspberry sauce. This time try to use a spelt and vegetable mix side-dish with raw fennel and cucumber. Well?

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Roasted Duck Breast With Plum Sauce

Seared and roasted duck breast served over cinnamon-flavored rice is already a good thing. However, marinating the meat first in a honey plum jam and soy sauce mixture which we’ll then use as a sweet umami sauce is much better. Did we mention we toss some plums into the baking dish?

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Fruity Beetroot Salad and Smoked Mackerel With Pomegranate Sauce

You’ll need a smoked mackerel ready for this one because we’ll concentrate on the side-dish and sauce. It’s a no-brainer warm and fruity ‘salad’ made with grilled beetroot slices and apricots wherein we add some quartered figs. We serve the fish and side-dish drizzled with a lemony pomegranate sauce.

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Chocolate Cake

Here is a straightforward chocolate cake where you only use milk (condensed milk, too), yolks, and cocoa powder. You’ll do some blending and 90-minute baking and then, there you have it: your chocolaty dessert.

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Apple-Filled Galette

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!

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Apple Souffle

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.

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Red Lentil-Stuffed Tomatoes

This stuffed tomato dish is healthy and vegetarian, it’s not so high in carbohydrates or fat, it is pretty low on protein and calories. Of course, you can always choose to use it as a side dish. You’ll need the pulp from 1 tomato only for the filling mixture. Eat the remaining pulp raw, as we did.

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