Chicken stew, a recipe from the countryside – Laos
Nov21

Chicken stew, a recipe from the countryside – Laos

Version française Kill, prepare and cook a chicken with nothing more than a pan and a knife… Check ! Welcome to Laos. Laos is definitely more adventurous than any other country visited before and after our 3 hours of rice harvesting, we’ve been invited by Souk and Suong to have diner at their home. Not even 1 minute after we arrived and took off our shoes, one of the chicken was already caught at the game of “come...

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The adventurer soup – Laos
Nov20

The adventurer soup – Laos

Version française Make a meal in the middle of the jungle without any tool or any ingredient except fish and a knorr bag… yes it’s possible ! A few days ago we went to the jungle for 3 days of trekking. We were in a group of 10 persons (erf…) and the main idea was to discover the jungle and what life looks like in this jungle and in the ethnical villages around this area. Yes it was a touristic thing to do but No we...

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Noodle soup at every corner – Laos
Nov18

Noodle soup at every corner – Laos

Version française Noodle soup as the best street food speciality? Yes, welcome to Laos ! Anywhere you are or you go (except maybe in the jungle) you can expect to find at least a noodle soup in the street or in any open house. Noodle soup is always a safe bet as on top of being cheap (15 000 Kip – 1.5 €), it’s very good ! Ingredients : Asian noodles young onions Soya bean sprouts Coriander Salad choped tofu, chicken and...

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Sohag – The traditionnal baking adventure – Egypt
Nov03

Sohag – The traditionnal baking adventure – Egypt

Version française The sunny bread adventure with Samah’s family in an upper egypt village Samah lives in Shandaill, a small village in the district of Sohag. After a week in Cairo, shandawill is a place where houses are not higher than 3 floors and where you can find green land. The village is stituated in the Nil valley and is therefore more oriented agriculture than service or industry. You can find in the fields around...

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Homemade fresh cheese – Egypt
Oct27

Homemade fresh cheese – Egypt

Version française Homemade fresh cheese, egyptian way, less than 2 days  ! There are several ways of making cheese as there are different moments in the making process where you can stop or keep going to reach a new texture or taste.This short version is quicker, fresher and softer which is better to eat with spices, honey and fruits. It’s also easier to make it at home. The long version is drier, the taste is saltier which...

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pickled lime – Egypt
Oct27

pickled lime – Egypt

Verssion française Pickled lime, a real middle east thing Ingredients : Lime Nigella seeds (also called “black cumin”) Salt Safflowers (also called fake safran) Jar Preparation :  Cut the limes in 2 or 4 (depending of what you like) without separating the pieces. Keep the juice. Mix the spices together (Safflower, nigella seeds and salt). Soak the limes into the spices (pulp side), close the limes again and put it in a jar...

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The pomegranate adventure – Iran
Oct16

The pomegranate adventure – Iran

Version française One day in the pomegranate world… Like I said in my last recipe article, I’ve spent a few days in the desert where I finally took the time  to enjoy another face of Iran… Indeed, Iran is not only made of blue mosques and mud villages, you can also find deserts, agriculture and wonderful persons there. Meeting Massoud was a real pleasure. I share with him several of my passions and values, traveling,...

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Kima – lamb, beef and tomato stew – Iran
Oct11

Kima – lamb, beef and tomato stew – Iran

Version française Kima, The super simple and delicious iranian stew It’s been a few days that I’m in the desertic region in a traditionnal iranian inn called Farvardinn in Fahraj, a small village very close to Yazd. The owner, Massoud, and also his wife and the lady who helps and cooks for lunch are all very good cooks. Massoud shared one of his speciality with me : Kima Ingredients (for 6 persons) : 9 big potatoes,...

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Yadzi Gheyme – Lamb and chikpeas – Iran
Oct11

Yadzi Gheyme – Lamb and chikpeas – Iran

Version française Yadzi Gheyme, the favorite recipe of  Hamaira Ingredients :  Onions Minced lamb meat chikpeas Tomato purée Black pepper Salt Lemon powder (Dried lime, mashed and finally put in a mixer to keep only the powder) Cinnamon Preparation :  Mix together lamb meat, black pepper and salt. Fry the onions in oil and add the meat at the end of the cooking process. Add also some tomato purée when the meat is almost ready. In a...

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Bademjan & Curd – Eggplants – Iran
Oct11

Bademjan & Curd – Eggplants – Iran

Version française Bademjan for eggplant, the iranian version of the lebanese moutabal Bademjan means eggplant. It seems that this dish doesn’t have its own name but it really doesn’t matter because it is just very good and this is the only thing I need to know. Ingredients :  1 kg eggplants 2 big sliced onions 1 or 2 Tbsp of pomegranate sauce Cumin Fennugreek Preparation :  Fry the onions and then the eggplants in oil....

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