Recipes
Discover a delicious recipe for a caramelized apple cake, a comforting dessert that combines the sweetness of a custard with the delightful taste of apples cooked in caramel. This easy preparation will delight both young and old with its moist texture and intoxicating aroma. Perfect for a sweet break or after a meal, this recipe highlights the autumn flavors of apples enhanced by their glossy caramel.
Back from the market with a beautiful bunch of white asparagus. To change from the traditional vinaigrette, I was inspired by a recipe to prepare asparagus in the style of Grenoble. A Grenoble sauce consists of butter, lemon, capers, and parsley. It is a traditional sauce that is usually served to accompany fish. It pairs very well with white asparagus, resulting in a very tasty spring vegetarian dish.
Healthy pumpkin cake, a delicious healthy recipe to enjoy for a snack or even for dessert.
Matlouh is an Arab semolina bread that is cooked on a skillet. It is traditionally served during Ramadan to accompany soup or main dishes for the iftar meal.
The strawberry cake with strawberry mousse is a refined dessert that combines the lightness of a soft sponge with the freshness of a creamy fruit preparation. This simple recipe will allow you to create a cake worthy of professionals, using basic ingredients and an easy method. Perfect for sunny days, this strawberry cake will charm your guests with its appealing presentation and subtle flavor.
This skewer recipe is taken from a book on Cambodian flavors.
A recipe from the north, simple, quick, and economical, also called “dog bread.”
With this recipe, you will discover cooking with seaweed. Here, the monkfish is breaded in wakame, releasing briny flavors. It is full of freshness with its small vegetables and aromatic sauce.
It will make your head spin!!
The cherry season is short. One is tempted to preserve them to enjoy throughout the year… This time, I opted for pickled cherries. These cherries, prepared this way, will be both tangy and aromatic, perfect alongside terrines, cured meats, and slices of pork tenderloin or dried duck breast. I use plenty of herbs and spices because they will impart all the strength and richness of flavor to the pickles.
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