clémentine

Décidément, quand j'aime, je ne fais pas les choses à moitié ! Vous connaissez désormais ma toute nouvelle passion pour le chef d'origine israélienne Yotam Ottolenghi. Je vous ai déjà fait connaître sa brioche tressée chocolatée (le fameux Krantz Cake), son gâteau aux clémentines et aux amandes, alors voici enfin une recette salée (mais encore une fois avec des agrumes) : le poulet rôti aux clémentines et fenouil. Je dois dire que ce plat (ainsi que le banoffee destructuré de mon dernier billet) m'a sauvé la vie lorsque... [Lire la suite]

  For me, there are two kinds of cookbooks : the ones you enjoy but quickly put in your bookshelf to use only when you need a specific recipe. And the ones you keep close to you, on your bedside table, and that you read little by little, every night, until you fall asleep.  These are more than just cookbooks, they are a sum of wonderful memories, beautiful pictures and great recipes of course, in a word they tell a story. "Jerusalem" by Yotam Ottolenghi and Sami Tamimi (already mentioned here) is... [Lire la suite]

One of the rare things I like in winter are citrus fruits. Isn't it funny that those round-shape, golden colored fruits looking like...the sun are at their peak in the middle of the freezing cold season ? Moreover, they do bring one very good thing along with their deliciously tart flavor : vitamin C ! Great to improve our general shape, and great for our skin and stomach, too. Aaah, I love them so much that I had the idea to make citrus fruits financiers, with slices of tangerines inside, like a little juicy surprise inside a... [Lire la suite]