Recipe tests around tofu !
Dec24

Recipe tests around tofu !

Version française With leek or zucchini and green olive… Let’s try some tofu recipes Note : Tofu’s taste is very neutral, therefore when you use it in a recipe, it’s more for its texture than its taste. When raw, its texture can be a bit thick and doughy, which is not so nice. The best is to fry it before you serve it or stew it like you’d do with a piece of red meat. The idea here is not to keep the...

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Rillettes – Tuna and tomato, no heating, 10 minutes
Dec15

Rillettes – Tuna and tomato, no heating, 10 minutes

Version française A very easy recipe for soft and delicious rillettes to eat on the go Because when you’re traveling you don’t always have access to an oven, a baking tray or a wood fire and therefore there aren’t so many solutions to sustain yourself. After trying all your picnic tricks with salads and vegetables, and when the guacamole season is over, there is still a little option : Tuna rillettes ! Unfortunately,...

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Edible flowers in a salad… WOW !
Oct15

Edible flowers in a salad… WOW !

Version française Flashy colors, elegance and surprising taste… Flowers will always find a way to surprise me ! I discovered all these edible flowers and plants when I was wwoofing in the “Quinta do Barbeito” a 2 hectares botanical garden in the north of Portugal where Guy Miklos, a permaculture expert and botanical lover was hosting us. I’ve been able to taste and mix all of them even if we were already in...

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Salad, french way : Ravioles de Romans !
Aug16

Salad, french way : Ravioles de Romans !

Version française Very easy recipe for a taste of french Alps Ingredients (4 persons) :  1 lettuce (oakleaf, arugula, Lamb’s lettuce, mesclun…) 1 pack of ravioles (4 leaves) 4 tomatoes 1/4 fêta 1 small handful olives 1 big handful sunflower seeds 12 slices smoked duck breast fillet (magret de canard fumé) Olive oil Balsamic vinegar Salt Blac pepper French mustard (You can also add slices of avocado, croutons and change...

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Homemade rhubarb water !
Jun24

Homemade rhubarb water !

Version française Rhubarb water, fresh, good, pink and super easy to make… Ingredients : For around one liter 500g rhubarb 150g sugar 1 liter boiling water Preparation : Cut rhubarb into pieces Add sugar, mix and leave it for 3 to 4 hours Pour boiling water into the mix rhubarb and sugar and leave it for 24 hours Filter and serve very fresh Can be preserved for one week in the fridge...

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Yakitori – Japan
Jun17

Yakitori – Japan

Version française Super easy recipe for one of the most famous street food in japan Ingredients : 100 g chicken 1 leek 2 tbsp soy sauce 2 tbsp mirin 1 tbsp sugar 1 tbsp sake 1 tbsp whiskey Wooden skewers   Preparation : Soak the skewers in water at least 20 minutes to stop them from burning Cut the leek into pieces Put the chicken and leek on the skewers in alternating order, making sure the chicken doesn’t hang down too...

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Ca bop – one of the thousands way of cooking a fish – Vietnam
Dec29

Ca bop – one of the thousands way of cooking a fish – Vietnam

Version française There is a thousand way of preparing a fish dish in vietnam…. But there is a thousand kind of fish also. This time, it was a double win ! A fish dish is one of the mandatory dishes in the traditionnal vietnamese meal as I explained in my portrait of Kim the owner of  Kim’s homestay. You have to cook it with the classical 4 basic products and use the classical cooking process though – here boiled. A...

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Thit bo – Beef and soya sprouts – Vietnam
Dec29

Thit bo – Beef and soya sprouts – Vietnam

Version française A classical vietnamese dish As I explained in my portrait of Kim, the owner of  Kim’s homestay, there’re a few principles in the vietnamese cuisine, especially when you talk about the classics… Ingredients :  50 g sliced beef 1 kg soya sprouts 1 sliced onion 3 tbsp fish sauce 1 pinch black pepper 1 pinch chili powder 2 spring onions Salt and sugar, as mush as you need to balance the salty effect of...

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Portrait : Kim – Family lunch and cooking lesson – Vietnam
Dec29

Portrait : Kim – Family lunch and cooking lesson – Vietnam

Version française Fish, beef, omelet, soup… Only the essential for a proper vietnamese meal I finally found a very nice family where I’m having a lot of fun and where i’m learning a lot about vietnamese food and culture. And my portrait today is about THIS woman, Kim, 30 years old, mother of a 3.5 yars old son and 3 months daughter, wife and manager of a little island of generosity in the city center of huè...

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Lau bo, the beef fondue, vietnamese way
Dec05

Lau bo, the beef fondue, vietnamese way

Version française The “Lau Bo”, It’s like a beef fondue but it’s healthier and vietnamese  “Lau” for fondue, “Bo” for beef, “Ga” for chicken and for the other words, we still don’t know their translation but you can find a Lau with seafood, frogs, eels or the super combo: all in one… Ingredients for 2 persons :  2 litres of chicken or vegetables broth 10 black...

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