Archives de Catégorie: Plats

Salade sobas, avocat, mangue

Ingrédients Pour 2 personnes 100g de nouilles sobas (les miennes sont vertes car au thé matcha :)) 1/2 concombre 1/2 d’avocat 1/2 mangue 50g de tofu mariné (dans un mélange 2CS sauce soja, 1 CS de mirin ou vinaigre de riz

Salade sobas, avocat, mangue

Ingrédients Pour 2 personnes 100g de nouilles sobas (les miennes sont vertes car au thé matcha :)) 1/2 concombre 1/2 d’avocat 1/2 mangue 50g de tofu mariné (dans un mélange 2CS sauce soja, 1 CS de mirin ou vinaigre de riz

Amok Trei, amok de poisson

J’avais goûté le amok lors de mon premier voyage au Cambodge et en avais posté une recette « de flemmarde ». De flemmarde, parce que tout l’intérêt du amok réside dans le mélanges des épices qui lui donne ce gout si particulier

Amok Trei, amok de poisson

J’avais goûté le amok lors de mon premier voyage au Cambodge et en avais posté une recette « de flemmarde ». De flemmarde, parce que tout l’intérêt du amok réside dans le mélanges des épices qui lui donne ce gout si particulier

Tacos de p*** madre

I bought these amazing soft corn tortillas  from the brand Cool Chile and made some very simple tacos with tomato rice, avocado and cheese.   It’s a good way to use leftover rice and is very easy to prepare: Cook some rice

Tacos de p*** madre

I bought these amazing soft corn tortillas  from the brand Cool Chile and made some very simple tacos with tomato rice, avocado and cheese.   It’s a good way to use leftover rice and is very easy to prepare: Cook some rice

Coriander pesto

I eat coriander like I eat salad so I could have probably used at least half of this big bunch before it goes bad… but it was really huge and, although I  generally keep it in the fridge in a

Coriander pesto

I eat coriander like I eat salad so I could have probably used at least half of this big bunch before it goes bad… but it was really huge and, although I  generally keep it in the fridge in a

The summer salad

Definitely not in season anymore but I’m a bit late in publishing my recipes. I just wanted to share this colourful salad which I’ve done quite a lot over the summer: It’s a mix of tomatoes, yellow broccoli (cooked), raw

The summer salad

Definitely not in season anymore but I’m a bit late in publishing my recipes. I just wanted to share this colourful salad which I’ve done quite a lot over the summer: It’s a mix of tomatoes, yellow broccoli (cooked), raw

Aubergines and dried apricot pasta

The picture is not great but this was a yummy combo!  I was not sure it would be good when I added the dried apricot in the pan with aubergines but those two make a surprisingly good match. The sweetness of

Aubergines and dried apricot pasta

The picture is not great but this was a yummy combo!  I was not sure it would be good when I added the dried apricot in the pan with aubergines but those two make a surprisingly good match. The sweetness of

Fava beans, dill and poached egg

Welcome to heaven…with this amazing recipe from Darya! I have never been disappointed by her recipes from Middle East (well by any of her recipe actually) but this one deserves a special attention. This Baghali Ghatogh is a Iranian recipe. it’s really

Fava beans, dill and poached egg

Welcome to heaven…with this amazing recipe from Darya! I have never been disappointed by her recipes from Middle East (well by any of her recipe actually) but this one deserves a special attention. This Baghali Ghatogh is a Iranian recipe. it’s really

Baked eggs on vine leaves/ Oeuf cocotte sur feuilles de vigne

Version française ci-desssous This a bit an unorthodox way to have vine leaves but it’s very good! I was inspired by the « brunch in a mug » recipe from the great website Sorted but instead of using beans, I have used the

Baked eggs on vine leaves/ Oeuf cocotte sur feuilles de vigne

Version française ci-desssous This a bit an unorthodox way to have vine leaves but it’s very good! I was inspired by the « brunch in a mug » recipe from the great website Sorted but instead of using beans, I have used the

Peas and Stilton pasta

That’s unfortunate I have not used fresh peas for this recipe as I must admit you lose a bit of their taste when using cooked peas. The mix with Stilton is however very nice and makes very creamy pasta. The dish

Peas and Stilton pasta

That’s unfortunate I have not used fresh peas for this recipe as I must admit you lose a bit of their taste when using cooked peas. The mix with Stilton is however very nice and makes very creamy pasta. The dish

Spicy tempeh/ Tempeh épicé

I had already tried (and liked) tempeh but this recipe is really convincing. If you are vegetarian, forget the boring tofu and start cooking this fermented soya. It has a nice nutty flavour and wonderfully absorbs the taste of other ingredients.

Spicy tempeh/ Tempeh épicé

I had already tried (and liked) tempeh but this recipe is really convincing. If you are vegetarian, forget the boring tofu and start cooking this fermented soya. It has a nice nutty flavour and wonderfully absorbs the taste of other ingredients.

Avocado pasta/ Pâtes à l’avocat

Version française ci-dessous These pastas are a bit decadent but absolutely delicious. I have made sort of pesto with avocado, parmigiano, basil and walnuts and finished to cook the spaghettis with this fatty mix (it’s good fat :D). Delicious! Ingredients

Avocado pasta/ Pâtes à l’avocat

Version française ci-dessous These pastas are a bit decadent but absolutely delicious. I have made sort of pesto with avocado, parmigiano, basil and walnuts and finished to cook the spaghettis with this fatty mix (it’s good fat :D). Delicious! Ingredients

Pâtes au pesto de carottes

Niveau: fastoche – Préparation: environ 30 minutes On peut vraiment faire du pesto de tout en fait… quelques carottes cuites, mixées avec un peu d’herbes et d’ail. Il suffit d’ajouter du parmesan pour donner cette texture crémeuse…. et voilà! Simple

Pâtes au pesto de carottes

Niveau: fastoche – Préparation: environ 30 minutes On peut vraiment faire du pesto de tout en fait… quelques carottes cuites, mixées avec un peu d’herbes et d’ail. Il suffit d’ajouter du parmesan pour donner cette texture crémeuse…. et voilà! Simple

Celeriac / céleri « remoulade »

French version below …well a kind of! While I was waiting for a friend at Itsu for lunch the other day, I flipped through their recently published cookbook. I didn’t buy the book but I felt in love with this

Celeriac / céleri « remoulade »

French version below …well a kind of! While I was waiting for a friend at Itsu for lunch the other day, I flipped through their recently published cookbook. I didn’t buy the book but I felt in love with this

Gratin de lentilles corail aux épices/ Red lentils and spices gratin

English version below Encore un bon petit plat de « vidage de placard », thème auquel vient s’ajouter celui de la « panne-de-frigo-qui-t’empêche-de-conserver-des-trucs-au-frais »… et évidemment d’en acheter de nouveau. Je me disais bien qu’il y avait une drôle d’odeur dans ce fridge… Heureusement ma

Gratin de lentilles corail aux épices/ Red lentils and spices gratin

English version below Encore un bon petit plat de « vidage de placard », thème auquel vient s’ajouter celui de la « panne-de-frigo-qui-t’empêche-de-conserver-des-trucs-au-frais »… et évidemment d’en acheter de nouveau. Je me disais bien qu’il y avait une drôle d’odeur dans ce fridge… Heureusement ma

Coconut rice, red quinoa and feta/ Riz coco, quinoa rouge et feta

Version française ci-dessous I had never cooked rice with coconut milk and I must say it is very tasty. The quinoa add some crunchiness and the combination with feta cheese is really nice. Easy, fast, cheap but very tasty diner

Coconut rice, red quinoa and feta/ Riz coco, quinoa rouge et feta

Version française ci-dessous I had never cooked rice with coconut milk and I must say it is very tasty. The quinoa add some crunchiness and the combination with feta cheese is really nice. Easy, fast, cheap but very tasty diner