22 mai 2016

Risotto 100% végétarian, 100% printanier, 100% délicieux ! Spring-like, delicious and 100% vegetarian Risotto !

  No, I haven't changed my eating habits, I still love meat, poultry and fish, but when one has a lacto-ovo-vegetarian guest, one has to be irreprocheable about respecting the rules. This is a matter of respect. And it was quite fun actually. Here in France, vegetarianism is not as popular as in Great Britain or the USA (only 2% of the population versus 10-20%) so even though it was not an easy task, I think the menu I proposed was truly enjoyed by my guest. We started with  slow-roasted Tomato Tatin Tartlets, followed by... [Lire la suite]
Posté par FoodieFroggy à 13:20 - Commentaires [7] - Permalien [#]
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17 avril 2010

Saveur iodée et printanière, Sea, Sauce and Spring

Dos de cabillaud, nage d'herbes Thaï au lait de coco, asperges rôties aux agrumesCod fillets, Thaï herbs and coconut milk nage, roasted asparagus Phew, just on time ! Today was the last day to take part to the recipe contest oganized by Patrick, the King of seafood. Each entry had to be based on fish and to be simple. Even though the list of ingredients for my entry might seem quite long, it is really easy to make : basically, you put all the herbs in a food processor until you obtain a paste, you heat this paste on a wok... [Lire la suite]
Posté par FoodieFroggy à 20:40 - Commentaires [4] - Permalien [#]
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15 juin 2008

Quand l’asperge rencontre l’abricot…When aparagus meets apricot

Asperges et Abricots en Crumble de Pain d’EpicesAsparagus and Apricot Gingerbread Crumble The more I cook, the less I like to “transform” food. The sole idea of adding cream, eggs, or other stuff to vegetables or fruits attracts me less and less. Could « rubbing elbows » with them on a daily basis make me want to offer them a decent end on this earth ? OK, let’s be serious for a while : my recipes truly tend to be more and more basic, more respectful of the produce. I can’t help it ! Cooking times are... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [2] - 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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