07 mai 2009

L'Italie tout simplement...Simply Italy...

Tarte Ricotta, Pignons et Menthe FraîcheRicotta, Pine Nuts and Fresh Mint Tart I simply wanted something fresh, easy to make and exotic. Mint is, by far, my favorite fresh herb, this explains why I am so fond of Thaï Cuisine which uses armfuls of them ! But today, we are not going that far, we will stay in the Mediterranean Coast with unctuous Italian Ricotta, crunchy roasted pine nuts and of course ultra-fresh Mint. A classic but terrific "ménage à trois", hehe ! Mamma Mia, I swear I could have eaten the whole tart... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [11] - Permalien [#]
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14 janvier 2009

La fève, pas celle de la galette, l'autre...Fava beans : Go green in the kitchen...

Fava bean and Mint Soup with Dried Duck MagretsSoupe de Fèves à la Menthe et aux Magrets Séchés Yes, I know, winter is not fava beans season at all...but when one has the chance to live in a country with a wonderful chain of frozen food shops, one can have fava beans all year long. And the best part is that they are already peeled, what a precious time-saving ! Say goodbye to guiltiness and let's enjoy a wonderfully green soup that changes a little. And you can have it warm or cold, and add peas if you like. As I... [Lire la suite]
Posté par FoodieFroggy à 08:00 - Commentaires [9] - Permalien [#]
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25 juin 2008

Panna Cotta comme un “after eight®”, “after eight®” Mint Panna Cotta

Panna Cotta à la Menthe, Ganache ChocolatMint Panna Cotta, Chocolate Ganache The great thing with panna cottas is that you need very few ingredients for a dessert that will impress and/or divert your guests. Indeed, very few people in my family and my circle of friends have actually tasted panna cottas. Gelatinous desserts are not as popular in France as they can be in anglo-saxon cultures. With this dessert, I know they will be grateful to discover a new taste and innovative texture.This very refreshing... [Lire la suite]
Posté par FoodieFroggy à 08:30 - Commentaires [16] - 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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