8. ATW : Teacher for one day in an alternative school – Korea
Apr30

8. ATW : Teacher for one day in an alternative school – Korea

Version française My very first cooking workshop in an alternative school, I say YES, a thousand times yes !  Go directly to the paneer recipe : Click here. Here I am, nothing to fear anymore, no more questions, I passed on my very first cooking lesson as a teacher. And I was teaching to teenagers… 2 weeks, 2 steps. Phase 1 : I learn korean cooking  Jae Gyeong’s little rice cakes with “sindale”...

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DIY : Homemade coconut milk – Thailand
Mar02

DIY : Homemade coconut milk – Thailand

Version française … Only possible with fresh coconut ! A special thanks to May for sharing this secret with me!  Making your own coconut milk is super easy and quite fun to do… If you’re in south east asia where you can find fresh coconuts everywhere in the markets. In Europe, It gets a bit more complicated except if you can find fresh coconut somewhere. Let’s say you have a fresh coconut in front of you…...

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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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Tahini – DIY – Lebanon
Sep19

Tahini – DIY – Lebanon

Version française Simple and very useful to cook lebanese cuisine, the tahini is in a lot of recipes here Mostly know for the fact that it is used in the houmous preparation, the tahini or tahina is actually almost everywhere in the lebanese recipes (especially in Mtabal, my favorite recipe). It is basically a paste made from grilled  sesame seeds, super easy to make and much cheaper when it’s made at home… especially for...

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Preserved eggplants – Lebanon
Sep19

Preserved eggplants – Lebanon

Version française Preserved eggplants for winter… In the serie of the preserved vegetables for winter the way our grand-mothers used to do it, like pickles for example, here are the preserved eggplants on olive oil. So good with any mediterranean dish or as an apetizer together with other mezze. Ingredients : Mini eggplants (as many as you need/have) Salt Garlic Hazelnuts Olive oil Preparation : Cut the eggplant’s tail...

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Pickles – Georgia
Aug26

Pickles – Georgia

Version française Again it looks like a belgian recipe but it’s from Georgia ! Back to the old times, everyone, in summer, was preparing the next winter. Nana’s pickles would definitely be part of that winter preparation process… this little sour cucumber that goes so well in a sauce, a burger or in a sandwich… (And that goes particularly well with a “tartine d’Américain” for my Belgian...

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Svaneti Salt – Georgia
Aug09

Svaneti Salt – Georgia

Version française The perfect seasonning for your tomato and cucumber salads : Svaneti salt Everywhere in the svaneti region, you can see this strange seasonning on the table. It has been hard to finally get the proper recipe but it seems that now I’m ready to make it myself at home.   6 and a half heaped tbs of coarse white salt 150 grams of garlic 2 tbs of dried coriander 1 tbs of dried dill 1 tbs of blue fenugreek 1 tbs...

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Turkish tea – What why how – Rize
Jul30

Turkish tea – What why how – Rize

Version française The turkish tea, A national speciality Yesterday I met Arzu, Fatma, Güner, Gönul and Hava (The owner of the fields), 5 women working in the tea fields in Rize. As soon as my camera was out, they offered me to try their pruner and I therefore enrolled myself in 3 hours of picking  in exchange of a lunch with them and the hope of learning more about turkish tea. 12.45 pm in the tea fields – Picnic time, a well...

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