Today I propose a very original savory cake, something out of the ordinary, that intrigued me right away. It is super moist, well flavored, and really pleasant to taste. It is very easy to prepare and requires simple ingredients. If you don’t have sorrel, you can replace it with fresh spinach.
As an appetizer or even as toast, we can’t resist these spring toasts with tofu and peas. A seasonal recipe that highlights peas.
A goat cheese made with whole raw milk for an appetizer? Yes, but coated with honey and dried fruits please! A recipe suggestion.
Chef Mauro Colagreco offers a recipe for potato peel chips. A delight for snacking, and moreover, it’s waste-reducing!
I proposed these mini smoked trout mousse canapés on blinis for our Christmas aperitif, and everyone said they were very well received. I had spotted this recipe from my blogger friend.
In all bistros, the egg-mayo is a true institution. You can present it in the simplest way, each half of the egg topped with a swirl of mayonnaise, but any other presentation is likely to approach gastronomy. Great chefs have taken it up again. In reality, this egg-mayo, borrowed in a sweeter version, is primarily distinguished by its presentation.
A savory cake to enjoy as a starter, accompanied by a green salad or as part of an appetizer.
A cheesecake with asparagus and wild garlic, the season for wild garlic is coming to an end as we are now in full bloom. I had already spotted this recipe last year in my gardening cheesecake book.
A very nice presentation for a Christmas meal with vegetables.
A salad of green asparagus, accompanied by delicious, fragrant strawberries, all enhanced by feta and an orange and honey vinaigrette. I highly recommend it; the combinations of flavors may surprise you but are absolutely perfect.
TH 
EN
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