23 mars 2010

Lentilles corail aux couleurs du Sud, Red Lentils the mediterranean way

Lentilles Corail, Pâtes et Courgettes au Chèvre FraisRed lentils, Pasta, Zucchini and Goat cheese Pasta and red lentils in the same dish, this may seem a bit "too much". And yet, if I tell you that this recipe comes from Laurence Solomon, the Queen of diet Haute Cuisine in France, you will inevitably be as surprised as I was. But when one comes to consider the ingredients more precisely, one realizes that they are all quite "light" (apart from the goat cheese) : wholewheat pasta, grated raw zucchini,... [Lire la suite]
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12 janvier 2010

Crumble en accompagnement, pourquoi pas ? A Crumble as a side, why not ?

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]
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15 septembre 2008

Kolokythokeftedes (beignets de courgettes) comme dans les Cyclades/ Kolokythokeftedes (zucchini balls) just like in the Cyclades

I know, you are slowly getting bored with my holiday souvenirs. But really, I can’t get rid of these wonderful memories. We have been back for only three weeks and I am already feeling sooooooooo tired ! I can’t believe it. So as to not literally exhaust the old woman in me, do you mind if I share a very simple recipe today ? But of Greek inspiration, of course.You should have seen my face with an expression of glazed stupefaction when I saw my zucchini-phobic kids make a feast of the little green balls. Just for... [Lire la suite]
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04 juin 2008

Sous le soleil de Toscane, de l'entrée au dessert/Under the Tuscan Sun, from the appetizer to the dessert

La Récap, The recap ! Cliquez sur les photos pour accéder aux recettesClick on the pictures to read the recipes  Courgettes Farcies à la Toscane, Tuscan-style Stuffed Zucchini Filets de Veau, Sauce Rhubarbe-Miel/Veal with Rhubarb-Honey Sauce Pêches Farcies aux Amaretti, Glace Mascarpone, Amaretti-stuffed Peaches, Mascarpone ice-cream D'autres suggestions Italiennes ?Some other Italian Suggestions ?Entrées/Appetizers Blue Cheese, Pear and Rosemary "Pastilla" Pastry/Pastilla gorgonzola, poires et romarin 2... [Lire la suite]
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21 mai 2008

Courgettes Farcies à la Toscane, Tuscan-style Stuffed Zucchini

Hooray for the foires à la brocante* ! I have always been unlucky with them…until last week when I found this wonderful cookbook for only 5 euros. “Tuscan Cookbook” is the name of my little treasure and it is the story of two Australian Chefs who ran a seasonal cooking school near Sienna at the end of the summer 1997. Their clients were Australian, too and all I can say is that I was green with envy when I read how wonderful the class was, the recipes, the place (La Villa di Corsano) and the people. They were accompanied by a... [Lire la suite]
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