As in music or painting, some chords or, on the contrary, certain taste dissonances tickle our senses more mischievously than others. This fennel salad, with its contrasting colors and flavors, is proof of that, and you could almost see them battling to finally make a happy alliance on the plate.
• Peel 3 beautiful oranges raw, keeping the juice that flows out during the operation (the most delicate, the rest is child’s play…).
• Finely chop 1 fennel bulb and mix with 3 beautiful iceberg lettuce heads, also cut into strips.
• Peel about twenty black Kalamata olives and cut them into quarters.
• Prepare the sauce by mixing together 1 large tablespoon of mustard, 2 tablespoons of orange juice, 4 tablespoons of olive oil, 4 turns of a black pepper mill, and 1 teaspoon of curry.
• Don’t add salt, the olives will take care of that…
• Divide the fennel and lettuce mixture mixed with dressing among the soup bowls and carefully arrange the orange wedges and olives on top.
• Enjoy artisan olive bread sticks.
→ RECIPE. Leek, attention in our kitchens!
Along with the classic watercress soup, these two soups are perfect for warming up the table and protecting you from the cold.
► Parsnip and caramelized onion soup:
• Saute 3 large chopped onions in olive oil.
• Add 2 tablespoons of brown sugar and let the onion caramelize over low heat.
• Add 250 ml dry white wine and 3 large parsnips cut into pieces, cover and cook for 20 minutes.
• Add 1 good liter of vegetable broth, bring to a boil, then simmer for 10 minutes covered over low heat.
• Add fleur de sel, pepper, some almond cream for smoothness, or hazelnut oil.
• Sprinkle with fresh thyme.
► Soup with nuts, onions, turmeric and curry:
• Fry 3 large chopped onions in olive oil, add peeled and grated turmeric rhizome, two tablespoons lightly curried korma and pepper
• Add nuts, de-seeded and cut into pieces.
• Barely pour vegetable broth
• Cook in the saucepan for 20 minutes.
• Stir, add a can of coconut milk, salt and fresh coriander.
Thai vegetable curry
These days it is not forbidden to cheer up, while warming the hearts and sharpening the taste buds. Therefore, it is necessary to make a small gastronomic journey through Thailand, improvising a comforting and extremely simple vegetable curry.
• First, fry 3 potatoes and 2 carrots (for 4 persons), cut into large cubes, with 1 lemongrass stick, cut in half lengthwise, 1 clove of garlic and the same amount of ginger, for 15 minutes on low heat, in a little water and a little sunflower oil. . cut into small cubes
• You can also add peas, green beans, 1 eggplant,
• Then pour in 400 ml of coconut milk.
• Add some soy sauce and some lemon.
• Sprinkle to taste with curry powder, turmeric, cayenne pepper (or sweet pepper)
• You can replace these spices with a spoonful of yellow curry paste.
• When the vegetables are almost ready, you can add 2 cubes of zucchini.
• When serving, add fresh cilantro to the dish, which we accompany with rice.
→ KITCHEN. Japanese cuisine is much more than sushi!
Gratin with mango and pineapple
In the midst of winter, we are suddenly nostalgic for summer fruits, how impatient we are for plump strawberries, tart cherries and velvety peaches! Here’s a mango and pineapple casserole that’s super easy to make and surprisingly comforting, proving that the cold season has its treasures too.
• Preheat the oven on grill mode.
• In separate molds (the ones used for crème brûlées), arrange mango slices and pineapple slices about a centimeter thick, choosing very ripe fruit.
• Lightly dust each mold with vergeois or granulated sugar.
• As soon as the grill turns red, turn off the oven and put the casseroles in it for a few minutes: remove them as soon as the sugar is browned, the fruit should not be cooked.
• Sprinkle the gratin with organic lime zest, the subtle flavor associated with pineapple.
• Try it right away for a more festive dessert, with a mango scoop or coconut sorbet.
• A glass of late-harvest Gewurztraminer can also top off a symphony of flavors!
Brownie no bake
Sun-drenched, sweet and coppery dates arrive just in time with the frost to indulge our taste buds and teleport us south. Created by a pioneering organic brand (1) and adapted for us, this no-bake brownie reveals an invigorating bouquet of exotic flavors.
• Peel 200g fresh Deglet Nur dates (our favorite) and cut them into pieces.
• In a food processor, grind 120 g of pecans, walnut kernels or cashews.
• Then add the dates and mash with 2 tablespoons of tahini (sesame puree), 1 raisin, 2 rice syrup, 4 chia or sesame seeds, 6 cocoa powder, seeds, vanilla bean and a pinch of salt.
• Once a ball of dough has been formed, spread the mixture in a parchment-paper-lined pan.
• Press, smooth until a 2 cm thick plate is obtained.
• Order 4 hours refrigeration or 1 hour freezer.
• Cut into slices and serve with a salad of oranges, cinnamon and crushed mint leaves for a tangy freshness to this dessert.
→ PRACTICALITY. Dates adorn our dishes
Fried lentils with cranberries
The German blogger Bianca Zapatka (2)’s lentil and cranberry roast, open at Christmas, has captivated all generations.
• Boil al dente in 260 ml water 130 g green lentils
• Fry 4 minutes in olive oil, chopped onion, then 4 cloves of garlic, chopped for another 1 minute.
• Turn on the oven at 180°C.
• In a food processor, grind 75 grams of oatmeal and 2 tablespoons of flax seeds into flour.
• Add pressed lentils, 400g canned red beans, 100g walnut kernels, 100g sunflower seeds, onion and garlic, 3 tablespoons water to a large bowl.
• Stir lightly, the mixture should remain lumpy.
• Add 120 g grated carrots, 200 g chopped mushrooms, 1 tablespoon thyme, 1 rosemary, 1 parsley, 2 tomato puree, 1 mustard, 2 soy sauces, 1 teaspoon paprika, salt, pepper.
• Place in a baking dish lined with parchment paper and bake for 30 minutes in the oven.
• Brush the top with 2 tablespoons of cranberry jam mixed with 2 tablespoons of ketchup.
• Cook another 20 minutes. Leave for 15 minutes
• Garnish with rosemary.