This dish is adapted from Mac-Jeok pork, a Korean grilled pork coated
Saturday, December 14, 2013
Saturday, December 7, 2013
Friday, December 6, 2013
Monday, December 2, 2013
Wednesday, November 27, 2013
Monday, November 25, 2013
Friday, November 15, 2013
Here is another recipe from my book Simple Italian Cookery by Aldo Zilli. After all the rage
Wednesday, November 13, 2013
Saturday, November 9, 2013
Tuesday, October 29, 2013
Friday, October 25, 2013
Here is my favourite use of the chocolate bread I presented recently. I love this variation of traditional lost bread (french toast). Using cream instead of milk just brings more onctuosity to this pan fried pain brioché.
Monday, October 21, 2013
This slightly sweet chocolate bread from Italy is often served with creamy mascarpone cheese as a dessert or snack. The dark chocolate pieces add texture to this light loaf. I present the bread here as muffins size buns, this is simply because I prefer eating them as French toasts. The recipe for making chocolate French toasts will follow shortly.
Sunday, October 20, 2013
This is the first recipe From Pâtisserie by French pastry chef Christophe Felder that I tried. For those who know this renowned French pastry chef, chocolatier, ice cream and candy maker, there realy isn't anything I need to say, for you to know how amazing his creations can be. For others, who either don't know much about or, like me, just got to know him recently, I will simply mention that CF has received numerous awards throughout his career of a pastry chef.
Friday, October 18, 2013
Simple, quick, easy to make and delicious vegetarian pasta. This was my first experience with smoked mozzarella and I looved it!
Thursday, October 17, 2013
Wednesday, October 16, 2013
Tuesday, October 15, 2013
Sunday, October 13, 2013
Wednesday, October 9, 2013
Sunday, October 6, 2013
Thursday, October 3, 2013
Wednesday, October 2, 2013
Saturday, September 28, 2013
Wednesday, September 11, 2013
Friday, September 6, 2013
Here is a simple, very simple yet delicious combination of cheesecake and raspberries moelleux which is a very, very moist cake. You can use any fruits, such as strawberries, apricots, blueberries... There is no butter here, the cake is not too sweet (I don't love too sweet cakes anyway) but flavourful and very moist. It's quick and very simple to make as well; try it and you won't regret!
"Et tout d'un coup le souvenir m'est apparu. Ce goût, c'était celui du petit morceau de madeleine que le dimanche matin à Combray (parce que ce jour-là je ne sortais pas avant l'heure de la messe), quand j'allais lui dire bonjour dans sa chambre, ma tante Léonie m'offrait après l'avoir trempé dans son infusion de thé ou de tilleul.
Sunday, September 1, 2013
This a slight variation of a dim sum dish that I absolutely love: char siu so or roast pork puffs. When I am in a hurry but still willing to enjoy these pork puffs
Monday, August 26, 2013
Thursday, August 22, 2013
Wednesday, August 21, 2013
M and I love to prepare this meal when, usually on a Sunday, we don't feel like cooking a big meal , or even less going to the restaurant.
Tuesday, August 20, 2013
Friday, August 16, 2013
J'avais au départ l'intention de faire un cake aux courgettes, mais au dernier moment je me suis rendu compte que je n'avais pas assez de courgettes.
Tuesday, August 13, 2013
Le week-end dernier, j'ai eu une furieuse envie de manger des pancakes. Et comme il me restait des cerises, j'ai eu l'idée de les associer,
Friday, August 9, 2013
Wednesday, August 7, 2013
Sunday, August 4, 2013
Thursday, August 1, 2013
L’un des (nombreux) avantages de l’été est l’arrivée des fraises ! J’en raffole tellement qu’il n’en manque presque jamais dans mon frigo. Et ce n’est pas pour me déplaire. Lorsqu’il fait autant chaud qu’ici à Zurich (30° le week end dernier), rien ne vaut une bonne limonade maison bien fraîche, comme celle que je vous propose ici. Et en plus c’est prêt en moins de 20 minutes, top chrono ! J’aime beaucoup la petite note fraîcheur supplémentaire qu’apporte la menthe. Menthe + citron + fraises = j’adore.
Quantité : 500 ml
Ingrédients :300 g de fraises
100 g de sucre
Jus de 5 citrons
1 à 2 feuilles de menthe, selon le goût
Eau minérale, plate ou gazeuse
Menthe, fraise, pour la décoration
1. Mixer les fraises, le sucre, le jus des citrons et la menthe dans un blender jusqu’à obtention d’une purée fine.
2. Passer la purée obtenue au tamis afin de retirer tous les grains de fraises.
3. Verser la purée dans une bouteille et réfrigérer.
4. Au moment de servir, ajouter l’eau minérale selon vos goûts.
* * * STRAWBERRY LEMONADE * * *
One of the many advantages of summer is finding strawberries easily everywhere! I so much love strawberries that I always make sure there is plenty in my fridge. Given how hot it has been in the past few days in Zurich, an old good homemade, fresh lemonade will always be very welcomed! Moreover, it’s ready in less than 20 minutes.
Makes: 500 ml
300 g strawberries
100 g sugar
Juice of 5 lemons
1 or 2 mint leaves, according to taste
Still or sparkling mineral water, to dilute
Mint and strawberries, to decorate
1. Put the strawberries, sugar, lemon juice and mint into a blender and pulse until smooth.
2. Strain the mixture through a sieve into a bowl.
3. Transfer to a jug and refrigerate.
4. When ready to serve, dilute the syrup with still or sparkling water according to your taste. Decorate with mint and\or strawberry.
After tasting these cupcakes, my friend said from now on, she should be my number one, accredited, official, blab la bla, “goûteur”
Monday, July 29, 2013
Wednesday, July 24, 2013
Je n’ai simplement trouvé aucun autre qualificatif pour cette brioche. Elle est étonnamment moelleuse, plutôt sucrée sans en faire trop