As in music or painting, certain chords or, conversely, certain dissonances of taste tickle our senses more viciously than others. This fennel salad with its contrasting colors and flavors is proof of that and you can almost see them struggling to finally form a happy union on the plate.
•Peel 3 beautiful oranges raw, saving the juice that releases during the operation (the most delicate ones, the rest is child’s play…).
• Finely chop 1 bulb of fennel and mix with 3 good hands of iceberg lettuce, also cut into strips
• Clean about twenty Kalamata black olives and cut them into quarters
• Prepare the sauce by mixing 1 large tablespoon of mustard, 2 tablespoons of orange juice, 4 tablespoons of olive oil, 4 turns of a pepper mill and 1 teaspoon of curry powder
•Don’t add salt, the olives take care of that…
• Divide the fennel-lettuce mixture mixed with the sauce into soup bowls, then arrange the orange slices and olives neatly on top.
•Enjoy with artisan olive bread rolls.
→ THE RECIPE. Leeks, attention in our kitchens!
Along with the classic watercress soup, these two soups are perfect for warming the table and fighting the frost.
► Parsnip and Caramelized Onion Soup:
• Fry 3 coarsely chopped onions in olive oil
•Add 2 tablespoons of brown sugar and let the onion caramelize over low heat
• Add 25cl 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 and cook for 10 minutes under the lid and on low heat.
•Add fleur de sel, black pepper, a little almond cream for smoothness or hazelnut butter
•Sprinkle with fresh thyme.
► Walnut, onion, turmeric and curry soup:
• Fry 3 coarsely chopped onions in olive oil, add peeled and grated turmeric rhizome, two spoons of lightly seasoned curry powder and black pepper
•Add the butternut, unpeeled, deseeded and cut into pieces
• Barely covered with vegetable broth
• Cook in a casserole for 20 minutes
•Mix, add a can of coconut milk, salt and fresh coriander.
Thai vegetable curry
It is not forbidden these days to cheer up by warming hearts and tantalizing the taste buds. A little gastronomic detour through Thailand is essential by improvising a comforting and extremely simple vegetable curry.
First, fry for 15 minutes on low heat, in a little water and a little sunflower oil, 3 potatoes and 2 carrots (for 4 people), cut into large cubes, with 1 stick of lemon grass, halved lengthwise, 1 clove of garlic and as much ginger. cut into small cubes
• You can also add peas, green beans, 1 eggplant,
• Then it is poured with 400 ml of coconut milk
• Add a drizzle of soy sauce and a squeeze of lemon
• Sprinkle with curry powder, turmeric, cayenne pepper (or sweet pepper) to taste
•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, we add fresh coriander to the dish, which we garnish with rice.
→ KITCHEN. Japanese cuisine is much more than sushi!
Mango and pineapple gratin
In the heart of winter, we are suddenly nostalgic for summer fruits, as eager as we are for fluffy strawberries, tart cherries and velvety peaches! Here is a mango and pineapple gratin that is very easy to make and wonderfully comforting, proving that the cold season also has its treasures.
• Preheat your oven to the grill setting
•In individual tins (those used for crème brûlée), arrange mango slices and pineapple chunks about one centimeter thick, choosing very ripe fruit
• Lightly sprinkle each ramekin with vergeois or granulated sugar
•When the grill turns red, turn off the oven and put the gratins in it for a few minutes: take them out as soon as the sugar turns brown, the fruit should not be cooked
• Sprinkle the gratins with organic lime zest, whose subtle aroma associated with pineapple is wonderful
•Taste immediately accompanied, if you want a more festive dessert, with a scoop of mango or coconut sorbet
•A glass of Gewürztraminer “late vintage” can also crown the symphony of flavors!
Brownies without baking
Sun-drenched, sweet and honeyed dates arrive just in time with the frost to pamper our taste buds and teleport us south. Created by a pioneering organic brand (1) and adapted our way, this no-bake brownie unfolds an invigorating bouquet of exotic flavors.
•Debone 200g of fresh Deglet Nour dates (our favourite) and cut into pieces
•In a food processor, chop 120 g of pecans, walnuts or cashews
•Then add the dates and mash with 2 tablespoons tahini (sesame puree), 1 raisin, 2 rice syrup, 4 chia or sesame seeds, 6 cocoa powder, the vanilla pod and a pinch of salt
•When a ball of dough is obtained, spread the mixture in a form covered with baking paper
•Press, smooth until you get a plate with a thickness of 2 cm
•Keep for 4 hours in the refrigerator or 1 hour in the freezer
•Slice and serve with a salad of oranges, cinnamon and crushed mint leaves to enhance this dessert with a touch of tangy freshness.
→ PRACTICAL. Dates make the days of our meals beautiful
Roasted lentils with blueberries
Discovered at Christmas, this lentil roast with blueberries by German blogger Bianca Zapatka (2) has won over all generations.
•Cook al dente in 260 ml of water 130 g of green lentils
Fry for 4 minutes in olive oil, minced onion, then 4 cloves of garlic, chopped, for another 1 minute
• Turn on the oven at 180°C
•In a food processor, grind 75 g of oatmeal and 2 tablespoons of flaxseed into flour.
• In a large bowl, add the drained lentils, 400 g of drained canned red beans, 100 g of walnuts, 100 g of sunflower seeds, onion and garlic, 3 tablespoons of water.
•Stir gently, the mixture should remain lumpy
Add 120 g grated carrots, 200 g sliced mushrooms, 1 tablespoon thyme, 1 rosemary, 1 parsley, 2 tomato puree, 1 mustard, 2 soy sauce, 1 teaspoon red pepper, salt and black pepper
• Place in a baking paper covered form and bake in the oven for 30 minutes.
• Top with 2 tbsp cranberry jam mixed with 2 ketchup
•Cook for another 20 minutes. Leave on for 15 minutes
Garnish with rosemary.