As in music or paintings, certain chords or, conversely, certain vibrational dissonances tickle our senses more mischievously than others. This fennel salad is proof of that with its contrasting colors and flavors and you can almost see them fighting for a happy union on the plate in the end.
• Peel 3 beautiful oranges, reserving the juice that escapes during the operation (the most delicate, the rest is child’s play…).
• Finely chop 1 fennel and mix with 3 nice handfuls of iceberg lettuce, also cut into strips.
• Stone about twenty black Kalamata olives and cut into quarters
• Make a sauce by mixing 1 tablespoon of mustard, 2 tablespoons of orange juice, 4 tablespoons of olive oil, 4 grinds of black pepper and 1 teaspoon of curry powder.
• Don’t add salt, olives take care of that…
• Divide the fennel-lettuce mixture mixed with the sauce into soup plates then top with orange segments and olives.
• Enjoy with artisan olive breadsticks.
→ Recipe. Leeks, attention in our kitchen!
Along with the classic watercress soup, these two soups are ideal for warming a table and fending off the frost.
► Parsnip and Caramelized Onion Soup:
• Saute 3 large chopped onions in olive oil
• Add 2 tablespoons of brown sugar and let the onions caramelize over low heat
• 25cl dry white wine and 3 large parsnips chopped Cover and cook for 20 minutes
• Add 1 good liter of vegetable stock, bring to the boil then cover and cook on low heat for 10 minutes.
• Add fleur de sel, pepper, a little nut cream for smoothness or hazelnut oil
• Sprinkle with fresh thyme.
► Butternut, Onion, Turmeric and Curry Soup:
• Fry 3 large chopped onions in olive oil, add one peeled and grated turmeric rhizome, two spoons of mildly spiced curry korma and pepper.
• Add the butternuts, peeled, seeded and chopped
• Barely cover with vegetable broth
• Cook for 20 minutes in a casserole dish
• Blend, add a can of coconut milk, salt and fresh coriander.
Thai vegetable curry
It is not forbidden, this day, to cheer up, when the heart warms and the taste buds spice up. So a short gastronomic detour through Thailand is essential by making a comforting and very simple vegetable curry.
• First brown 15 minutes on low heat, in little water and a little sunflower oil, 3 potatoes and 2 carrots (for 4 people) cut into large cubes, 1 lemongrass stick cut in half lengthwise, 1 clove of garlic and as much ginger, cut into small cubes to cut
• You can also add peas, green beans, 1 eggplant,
• Then cover with 400ml coconut milk
• Add a drizzle of soy sauce and another lemon
• Sprinkle with curry powder, turmeric, chillies (or sweet chillies) as per your taste
• You can replace these spices with a spoonful of turmeric curry paste
• When the vegetables are almost cooked, it is possible to add 2 zucchini cubes
• While serving, add fresh coriander to the dish, which we serve with rice.
→ Kitchen. Japanese food is much more than sushi!
Mango and pineapple gratin
In the heart of winter, nostalgia for summer fruits suddenly overtakes us, we long for plump strawberries, tart cherries and velvety peaches! Here’s a mango and pineapple gratin that’s super easy to make and surprisingly comforting, proving that even the cold season has its treasures.
• Preheat your oven to the grill setting
• In individual ramekins (those used for crème brûlée), arrange mango slices and pineapple slices about one centimeter thick, choosing very ripe fruit.
• Lightly sprinkle each ramekin with Vergeois or granulated sugar
• When the grill turns red, turn off your oven and put the gratins in it for a few minutes: remove them as soon as the sugar browns, the fruit should not be cooked.
• Sprinkle the gratin with organic lime zest, the subtle flavor of which is wonderful paired with pineapple.
• If you want a more festive dessert, enjoy immediately with mango or coconut sorbet
•A glass of “late harvest” gewurztraminer can also crown a symphony of flavors!
Sun-drenched, sweet and coppery dates arrive to tantalize our taste buds and teleport us south as the snow falls. Made by a pioneering organic brand (1) and adapted our way, this no-bake brownie unleashes a vibrant bouquet of exotic flavors.
• 200g fresh Deglet Noor dates (our favourite) stoned and cut into chunks
• In a food processor, chop 120g pecans, walnut kernels or cashews
•Then add the dates and mix with 2 tablespoons tahini (sesame puree), 1 raisin, 2 rice syrup, 4 chia or sesame seeds, 6 cocoa powder, seeds, a vanilla pod and a pinch of salt.
• Once a ball of dough is obtained, spread the mixture in a mold covered with parchment paper
• Press, smooth until you have a plate 2 cm thick
• Book 4 hours in the fridge or 1 hour in the freezer
• Cut into slices and serve with a salad of orange, cinnamon and chopped mint leaves to give this dessert a touch of tangy freshness.
→ Practical. Dates make beautiful days of our food
Lentil stir fry with cranberries
Discovered at Christmas, this lentil roast with cranberries by German blogger Bianca Zapatka (2) has been a hit with all generations.
• Cook 130g green lentils in 260ml water to al dente
• Fry in olive oil for 4 minutes, mince an onion, then 4 cloves of garlic, mince for another 1 minute.
• Turn on the oven at 180 degrees Celsius
• In a food processor, grind 75 grams of oatmeal and 2 tablespoons of flax seeds into a flour.
• In a large bowl add drained lentils, 400g drained canned red beans, 100g walnuts, 100g sunflower seeds, onion and garlic, 3 tbsp water.
• Mix lightly, the mixture should be lumpy
• Add 120g grated carrots, 200g chopped mushrooms, 1 tbsp thyme, 1 rosemary, 1 parsley, 2 tomato puree, 1 mustard, 2 soy sauce, 1 tsp paprika, salt and pepper.
• Place in a cake tin lined with parchment paper and bake in the oven for 30 minutes.
• Brush top with 2 tablespoons of cranberry jam mixed with 2 ketchup
• Cook for another 20 minutes. Leave for 15 minutes
• Garnish with rosemary.