28 mars 2009

Daring Bakers Challenge : Emilia Romagna Lasagne

Spinach Egg Pasta, Salmon&Brunoise Vegetables, Express (micro-wave) Bechamel SaucePâtes Maison aux Epinards, Saumon et Brunoise de Légumes, Sauce Béchamel Express (au micro-onde) A first time for me : home made pasta dough ! And kneaded by hand ! All I can say is that it is an excellent exercise against flabby arms, since you need to thin the dough until you can "clearly see your hand through it" ! Now that was a challenge ! My verdict : even though my pasta was not that thin, it was excellent and the taste of... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [16] - Permalien [#]
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26 mars 2009

Les Ravioli au Nutella de Giada, Giada's Nutella Ravioli

Ravioli au Nutella, Menthe FraîcheNutella Ravioli, Fresh Mint I apologize for my way-too-long absence here. A lack of free time combined with a surprisingly tiring throat infection kept me away from my baby blog for almost two weeks. In other words, an eternity. I can't believe how time flies.No cooking neither apart from next Daring Bakers Challenge and this very simple recipe from Giada de Laurentiis, totally unknown here in France but a superstar in the States.No need to make your own pasta dough, use wonton wrappers... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [12] - Permalien [#]
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13 mars 2009

Brandade légère de la Régalade, La Régalade's light Cod Brandade

Brandade légère de Morue, petite Salade d'ArtichautLight Salt Cod Brandade, Poivrade Artichoke Salad I haven't had (yet) the pleasure to have a meal at La Régalade, a famous bistro-style restaurant in Paris. But when I saw Brunot Doucet's cookbook, I could not resist. He is the Chef who brilliantly succeeded to world-famous Yves Camdeborde at the head of this Parisian Institution. Even though many of the recipes call for Pork (which I don't eat), I loved this book for various reasons : its format, its aesthetics,... [Lire la suite]
Posté par FoodieFroggy à 17:50 - Commentaires [13] - Permalien [#]
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10 mars 2009

American Tea-Party

A laid-back sunday afternoon with friends...Add to this a common love for the USA, and you will obtain an american tea-party ! Yes, far, very far from the sophisticated British High Tea, but so less stuffy and so more convivial .Very convenient for both adults and kids.A great occasion for me to share Christophe Felder (a renowned Pastry Chef in France) 's Brownie recipe. What makes his brownie special is that he adds a scrumptious ganache on top. But as I had many kids at home that afternoon, I chose to make it ganache-free, the... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [6] - Permalien [#]
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06 mars 2009

Mon Top 10 gourmand en Afrique du Sud...My gourmet Top 10 in South Africa

(par ordre chronologique, by chronological order) In White River (close to Kruger Park), A White River (près du Park Kruger) 1- Le Club Sandwich au Poulet du Jatinga Country LodgeChicken Club Sandwich at Jatinga Country HouseWhat what supposed to be just a one-night stopover, chosen mainly for its proximity to the airport due to a very early take off the next morning, was actually...heaven on earth ! A huge park with a variety of  plants and flowers that would drive crazy any botanist, cozy maisonnettes with classy... [Lire la suite]
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03 mars 2009

Touchée au coeur par l'Afrique du Sud...Deeply touched by South Africa

The travel of a lifetime...the diversity of South Africa has been often described in books, guides or magazines, but I can assure you that you have to see it to believe it...In  one country the craggy Drakensberg mountains, the Kruger Park's bush, the vineyards, wonderful beaches, and Victorian architecture of Capetown, the sheer cliffs of Cape  Peninsula...Three monthes later, my husband and I simply can't stop evoking all our numerous fond memories : many emotions, thrills and most importantly many laughters. In one... [Lire la suite]
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28 février 2009

Daring bakers Challenge : Flourless Chocolate Cake, Gâteau au Chocolat sans Farine

White&Black Chocolate Cake, no-ice-cream-maker Mascarpone Ice-cream, Easy Caramel SyrupGâteau au Chocolat Black&White, Glace Mascarpone sans sorbetière, Sirop de Caramel facile An easy challenge this month, but with a touch of technique skills though for we were asked to make our own ice-cream and topping to accompany this wonderfully melting-in-the-mouth flourless chocolate cake. Everything went great since I had already made a mascarpone ice-cream (with no ice-cream maker necessary !) some months ago (click here) as... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [25] - Permalien [#]
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11 février 2009

Salsa Verde sans prétention, No-frills Salsa Verde

Salsa Verde d'Herbes FraîchesFresh Herbs Salsa Verde Sauce for me is THE key ingredient in cooking. It may totally ruin the most sophisticated and time-consuming dish as well as it can also litterally transform the simplest recipe. This sauce is one of the freshest I know, for it is made (almost) exclusively of fresh herbs and it's great with oven-baked or half-cooked fish. No, no, you don't need to thank me for that, it was my pleasure...Actually, to be totally honest with you, I have to confess that this recipe was... [Lire la suite]
Posté par FoodieFroggy à 20:21 - Commentaires [3] - Permalien [#]
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06 février 2009

Menu Tout Agrumes/All Citrus Fruit Menu

Vitamin C overdose chez Foodie Froggy ! From the appetizers to the dessert, let's enjoy a touch of citrus fruits, from the most subtle one (in the half cooked tuna) to the most powerful one (Thaï Pomelos). This menu is to be avoided at night because of the risks of Insomnia, heehee ! Overdose de Vitamine C chez la Grenouille Gourmande ! De l'apéro au dessert, je vous propose une touche d'agrumes, de la plus discrète (dans le thon mi-cuit) à la plus présente (Pomelos à la Thaï). Fortement déconseillé le soir pour cause de Nuit... [Lire la suite]
04 février 2009

Dessert mi-glacé pour hiver plus que glacial/A half frozen dessert for a frosty winter

SemiFreddo à l'Orange Sanguine et aux AmarettiAmaretti and Blood Orange SemiFreddo It might seem odd to crave for a frozen dessert in the middle of an extremely cold winter, but when you think of it, it is not that strange : following warm appetizers and main dishes, it can be an extremely pleasant tongue sensation. Moreover, semifreddo, a half frozen mousse, is a  refreshing and quite "light" way to end a comfy meal. Why did I choose Blood Orange : because despite its scary name (I know that vampires are very... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [9] - Permalien [#]
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