12 janvier 2010
Artichauts et Courgettes en Crumble de Parmesan et NoisettesArtichoke and Zucchini with Parmesan and Hazelnut Crumble When I have guests, it is quite easy for me to decide on a menu : I try to fit my guests tastes (when I know them), their possible restrictions (vegetarians, kosher, food allergies,...), or simply my feelings of the moment. Well, I should be more precise : Choosing a starter, a main and a dessert is an easy task, but, as for the sides, I often find myself without a clue : a purée ? not classy. A gratin ? Too... [Lire la suite]
16 novembre 2009
Crumble exotique pour culino-dépressive, mais qui se soigne ! An exotic crumble for a too-well-fed-to-cook girl !
Crumble d'Ananas au Citron Vert et aux pistaches, Coulis de PassionPineapple, Lime and Pistachio Crumble, Passion fruit coulis I have been in a "no cooking" mode these last weeks. But with all these restaurants I have been to lately, when I am at home I have the feeling that my belly is full from the morning to the evening. Excuse my english but "yuck" ! I can even say that I am almost disgusted by food. Oh.My.God. Not the best conditions to be creative in a kitchen...And it's cold, and it's dark too... [Lire la suite]
15 juin 2008
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]