29 avril 2008

"Slata Mechouia"

Salade de Poivrons et Tomates grillés à l’AilRoasted Bell Peppers and Tomatoes with Garlic I am back ! My computer got rid off its numerous little viruses, but alas my foodblog paid the price for it ! The banner has disappeared in “mysteryland”, as well as the colours and some fonts. Do not worry, for you, everything seems normal, but for me (I mean on my screen) it is an horror !! sob sob !Well, back to food-related topics : My little “slata mechouia” (Slatah maychooyah). Don’t you think it sounds ... [Lire la suite]
Posté par FoodieFroggy à 14:41 - Commentaires [7] - Permalien [#]
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19 avril 2008

2 recettes « fraîcheur » autour de la Fraise ! 2 refreshing strawberry based recipes !

           Sorry for being away from my blog these last days. Actually, I have 20 people for dinner tonight and I haven't left my kitchen for days !! This recipe has been posted a year ago but is totally appropriate today since the mango-strawberry tartare will be one of tonight's desserts ! See you soon for a "new" recipe, I promise ! Désolée de cette absence un peu plus longue que d'habitude : je reçois 20 personnes ce soir et je ne quitte plus ma... [Lire la suite]
Posté par FoodieFroggy à 14:00 - Commentaires [29] - Permalien [#]
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16 avril 2008

Asperges en Croûte de Kadaif et Dip Féta-Menthe, Green Asparagus in "Kadaifi Crust" and Feta-Mint Dip

I hope my last post about Santorini Island made you crave for Greek Food…However, today’s recipe is not an authentic cycladic recipe, it is more my very own way of using greek ingredients I love : feta cheese, fresh mint and kadaifi pastry (vermicelli-like pastry also known as shredded phyllo), the lattest being often used in “glyka” (desserts, in greek) and in the preparation of the famous baklawa. As it has a neutral taste, I thought it could be interesting to use it in a savory dish : it is fun to look at and very ... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [8] - Permalien [#]
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13 avril 2008

Evasion à Santorin, Escape to Santorini

White and blue traditional houses contrasting with both the sea and the sky, breathtaking perspectives, medieval villages full of history, warm hospitality from the locals even at the peak of the touristy season… Add to this a pinch of mystery (Santorini might have been the famous Atlantis, before a volcanic eruption partially destroyed the island some 1500 years BC) and a flavorful local gastronomy ((when well-prepared), and you will obtain a heavenly place which we fell totally in love with, two years ago. No wonder why we... [Lire la suite]
Posté par FoodieFroggy à 08:30 - - Commentaires [12] - Permalien [#]
09 avril 2008

Mousse au Citron "Impériale ", "Imperial" Lemon Mousse

An extremely simple recipe transformed into a scrumptious dessert: an easy challenge with the wonderful silicon molds from the Spanish brand Lekué. Their "imperial" molds (hence the name of my post) are awesome. The idea comes from april-may issue of “Régal” magazine and it was a perfect timing for me, since I had bought this mold a month before and had no idea what to do with it ! (I often buy fancy utensils that I never use). As for their lemon mousse recipe, I have changed almost everything since I wanted... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [21] - Permalien [#]
03 avril 2008

Cake Poulet et Lait de Coco « à la Thaï », « A la Thaï » Chicken and coconut milk loaf

Some roast chicken leftovers? No inspiration? Super Froggy comes to your rescue! I can bring you to the Mediteranean shores with this cozy risotto or, if you feel in an adventurous mood, to the Far East with a Chicken and Coconut milk Loaf. A total improvisation for me: I have just added the ingredients, which, for me, symbolize Thaï food at its best: coconut milk, lime, lemongrass, ginger and cilantro (I hesitated a long time between that and fresh mint).Coconut milk is a good trick to obtain a nicely moist cake.  This... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [14] - Permalien [#]
02 avril 2008

Crumble de Mangue à la Cardamome et aux Pistaches, Cardamomed Mango and Pistachio Crumble

Not another Crumble !! Well, I am very sorry for this sudden crumble-mania but, hard to believe, I had never made this dessert until last month !! When I realized how easy it was to make it, I behaved like a child with a new toy : once the basic rules understood, I had a lot of fun imagining new possibilities. Today, I thought of a new version with unsalted pistachios.Mango and Cardamom are quite a « common » pairing, but the introduction of pistachio into this perfect match seemed interesting to me…and it worked like a... [Lire la suite]
Posté par FoodieFroggy à 09:25 - Commentaires [12] - Permalien [#]
01 avril 2008

Ceci n’est pas une Ile Flottante…stop...This is not a Floating Island…stop...

Chestnut Velouté with Cep flavored Poached Meringues, Velouté de Châtaignes et Meringues pochées aux Cèpes I really need to get back to reality ; my brain is still in heaven after all the nice comments and emails I received about my Starry Lemon Meringue Pie ! Thanks a bunch for all those lovely words ! So, what’s up today ? A shift of dessert into a savory dish !! Sorry, I can’t help it, I love to do that. Remember my savory Cheesecake with Salmon and Beetroot Coulis ? Well, my craziness has... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [10] - Permalien [#]