CUBAN SWEET POTATO SALAD

You know, how sometimes you feel blue? Well I felt orange the other day. Yes, I know, this doesn't make any sense. What does "feeling orange" even means? Truth is I have no idea what to say here.  In a way, It doesn't make any sense to me neither, but in another somehow it does. I swear to god I didn't use any drugs.

Anyway, feeling orange lead me to hearing the little voice in my head telling me this: "you have to bake sweet potatoes" (By the way, the little voice in my head speaks english with a perfect accent.) This potatoes are so sweet (I wonder why we call them sweet potatoes? :p) and flavorful. I love them. This recipe is based on this blog recipe. It's so sunny, fresh, healthy and wonderfully tasty. Do not have doubts, go get some sweet potatoes and try it now. I said now. I know you are still reading this. Go! Go! Go!

iNGREDiENTS:
- serve 4 as side dish -

• 5 sweet potatoes
• 2 limes
• a good pinch of paprika
• a pinch of cumin
• 1 garlic clove
• a handful of cilantro
• 1 tablespoon olive oil
• salt & pepper

RECiPE:

• Preheat oven at 200°C (400°F)
• Clean, peel and cut potatoes into equal size chunks.
• Add olive oil + paprika + cumin + salt & pepper. Stir.
• Place potatoes on a parchment paper and bake for 30 to 45 minutes or until potatoes are folk tender. turning them once in a while.
• Meanwhile, prepare vinaigrette:
• In a bowl, mix, lime juice + chopped cilantro + grated garlic.
• When potatoes are cooked, take them out of the oven and leave to cool for a few minutes.
• Stir in vinaigrette to sweet potatoes and serve right away.
• You can eat them hot, at room temperature or even cold. So easy, so good !
• Et VOiLA !

CiNNAMON & APPLE CiDER CARAMELS

 I've been trying to make caramels several times. And failed. How sad, eh? Well let me tell you the key is to have a thermometer (and I guess a good recipe won't hurt as well)! I bought a candy thermometer this morning. And for the recipe well let me tell you something else. If the world was ending, if mankind was disappearing, if internet fell into oblivion, if there was only a few cooking blogs that stayed. One of them would most definitely be Smitten Kitchen. (And I know millions of people agree with me. Impossible to call yourself a foodblog lover if you've never heard of it) This recipe is adapted from her cookbook.

The apple cider taste was a bit too strong for me so I changed the proportions a bit but apart from that, the texture is so gooey and great and the cinnamon gives a great flavor. Next time I might try other spices... Who knows what will happen, eh? Life is so full of wonderful tasty miracles !!!!!! (And there it goes. With that cheesy talk now I am sure I will definilty fell into oblivion. Damn!)

 
TiPS

• The apple cider used here is a kind of "soft" cider. Don't confuse it with apple juice or the alcoholic, fermented version. It's a fresh and unfiltered raw apple juice.
• If you don't have a candy thermometer (but I do really recommend to have one it's much easier) have a bowl of very cold water ready, and cook the caramel until a tiny spoonful dropped into the water becomes firm and chewy.
• Prepare all your ingredients in advance, as it's going to be fast once the cider is reduced.
• Caramels keep in a airtight container at room temperature for about two weeks.
• This caramels are very soft at room temperature, if you prefer a more firm version, store them in your fridge.
• And of course, do not touch hot caramel with your hands ! 

iNGREDiENTS:
-makes about 40 to 60 caramels-

• 700 ml (3 cups) apple cider
• 1 tsp flaky sea salt
• 1/2 tsp ground cinnamon
• 115 gr butter (cut in pieces)
• 80 ml (1/3 cup) heavy cream
• 300 gr organic cane sugar
• neutral oil for knife

RECiPE:

• In a saucepan over high heat, boil apple cider until it is reduced to a thick syrup (about 30 to 40 min). Stir occasionally.
• Meanwhile, prepare all your ingredients. Mix cinnamon and sea salt and line a 20cm (8inch) baking pan with 2 sheets of parchment paper.
• Once the apple cider is reduced, remove pan from heat and stir: sugar + butter + heavy cream.
• Return to medium high heat with candy thermometer inside the pan.
• Let boil until thermometer reaches 122°C (252°F). Be carful. It will take about 5 minutes.
• Remove right away from heat.
• Stir in cinnamon and salt mixture and stir a bit.
• Pour caramel into prepared pan.
• Let cool until caramel is firm. About 2 hours.
• Once it's set, transfer caramel to cutting board.
• Use oiled knife (oiling back after each cut) to cut caramel into desired shapes.
• Wrap caramels in waxed paper one by one and try not to eat them all at once.
• ET VOiLA !

HANDMADE GNOCCHi

I LOVE LOVE LOVE  gnocchis... 

Like the pillow loves the head...

Like the mosquito loves the blood... 

Like the lazy loves the bed...

and Like the pig loves the mud...

(Yeah I know, I should totally stop cooking and become a poet, right?)

Gnocchis are probably my favorite pasta and maybe even my favorite dish of all times (if it does make sense to have only one favorite dish. Not so sure of anything anymore). Gnocchis are so much better when you make them yourself. It's a bit of work (it takes some time) but it's not very complicated once you know what to do. I am giving you here my favorite recipe and a few tips I learnt while making them over and over.  This way you will be sure not to fail. This post is about how to make the dough. Soon I will post a recipe that involes baking them... 

 

TiPS: 

• It's better to use a floury potato variety (the less water they contain the better)
• Cook potatoes with skin on.
• Make the puree with cool but not cold potatoes.
• Incorporate flour little by little. (easier) 
• Use corn flour and egg yolk to give a more firm texture to the gnocchi. You can do this recipe without any of this two (I personally prefer gnocchi a bit firm)
• If you like smooth gnocchi, you can use a mixer to smash the potatoes. I love to feel little pieces of potatoes here and there when I eat gnocchi so I do it by hand.
• Gnocchis froze very well. The only thing is to lay them flat for 1 or 2 hours  in the freezer so they won't stick to each other afterwards and then you can put them in a plastic bag and keep in your freezer for months. This way you can use them anytime. Don't even bother to unfroze them before cooking. Directly drop them in boiling water and that's it.
• Don't use a colander when gnocchis are cooked or you will end up with one huge messy gnocchi. Use a slotted spoon instead. 
• I like gnocchis whitout strips but the sauce does stick better to them with strips.

iNGREDiENTS:
-serve 4 -

• 1 kg potatoes
• 300 gr all purpose flour + a bit more
• 1 tsp corn flour
• 1 egg yolk
• a pinch of nutmeg powder
• salt

RECiPE:

• Boiled potatoes in salty water until knife tender (about 30 to 40min).
• Drain potatoes and leave to cool for a few minutes.
• Peel potatoes and mash them (like you would for a puree). Like I said in the tips, you can use a mixer if you like.
• Add salt + egg yolk + half flour + corn flour + nutmeg. Stir. I like to get my hands dirty but you don't HAVE to stir with your hands. Whatever you prefer.
• Stir rest of the flour.
• Form a big bowl with your dough, then cut in slices and roll into logs of 30cm long and 1cm thick.
• With a knife, cut small pieces 1-2cm wide.
• Flour well gnocchis with some flour so they won't stick.
• If you would like gnocchis to have little strips, lightly press each piece onto back of a folk. 
• Place on a sheet of baking paper.
• At this step, you can either froze gnocchis or cook them.
• To cook them, bring a pan full of salty water to boil.
• Stir in gnocchis.
• They are cooked once they float to the surface. Use slotted spoon, accommodate with any sauce you like. 
• ET VOiLA !

TO BE CONTiNUED...

RASPBERRiES RiCOTTA CAKES

 Today I'm not posting a video recipe so to redeem myself, i am making a yummy guilt free recipe instead. One of this delicious baby is only 200 calories and it is a really flavorful cake with a great texture. Perfect for breakfast, teatime, or anytime actually :p This works if you make 12 individuals muffins. You can actually make more then 12 if you want but I like it when you don't feel like you can finish the cake in two bites. Otherwise I feel cheated, don't you? Eating a cake is a very demanding job. Sometimes I wonder how I do it. You can also make one big cake instead of individual ones, it will take about one hour to bake.

In France, Mother's day is next weekend and this cake is my mum's favorite. Not because it's healthier then a usual cake (but i'm sure it doesn't hurt) but only because it's really good! This is a great basic recipe. You can use it as a start and then change things very easily: drop raspberries for blueberries or apples.  Add lemon zest for a bit of acidity... free your imagination and creativity ! That's what I like about cooking! (apart from eating of course ;))

 
iNGREDiENTS:
-make 12 to 14-

• 230 gr organic cane sugar
• 250 gr all purpose flour
• 250 gr ricotta
• 3 eggs
• 1 tsp baking powder
• 1 cup raspberries 
• optional: one tsp of sugar mix with half a tsp of cinnamon

RECiPE:

• Preheat oven at 175°C (350°F)
• Wisk together in a bowl: egg + ricotta + sugar.
• Add flour + baking powder. Stir
• Finally add raspberries gently so you won't break them. (if using frozen raspberries add them still frozen in the batter)
• Line 12 (or more) muffin cups with paper liners. Fill each cup 3/4 full with batter. 
• If using, sprinkle with a pinch of sugar+cinnamon mixture.
• Bake for about 30min or until a knife inserted in the middle comes out batter free.
• ET VOiLA!

RED FRUiTS TiRAMiSU

Classic coffe Tiramisu is one of the best Italian desserts, that's no news. Today I felt like a more fresh and summery version. There is still creamy and delicious mascarpone and ladyfinger biscuits but I droped coffee for raspberry coulis and added red fruits. If you like Tiramisu you have to try this recipe, it is unbelievably creamy yummy and delicate. I am making undividual portions here but a big one works as fine.

iNGREDiENTS:
-serve 4-

• 250g mascarpone cheese
• 2 eggs (2 whites and 1 yolk)
• 80 gr icing sugar
• 1/2 cup of Blueberries
• 1/2 cup Strawberries cut in pieces (keep entire ones for decoration)
• 1/4 cup  + 130 gr Raspberries
• 30 gr sugar
• 16 ladyfingers biscuits

RECiPE:

• Start by making the coulis:
• In a saucepan over medium high heat, add 130 gr raspberries + 30 gr sugar + 3 tbsp water. Cook for 10min, crushing raspberries. Taste and add sugar if needed. This will depend on the acidity of your raspberries. Reserve.
• In a bowl, beat mascarpone + icing sugar + one egg yolk.
• In another bowl, beat 2 egg whites until frothy.
• Add beaten egg whites to mascarpone mixture.
• Dip fingerlady biscuits into cooled raspberries coulis (be careful not to break them)
• Here I am making individual servings but you can also make a big one. In that case just assemble the tiramisu like you would with a classic coffee one (only adding some fruits in the middle)
• If you are making individual servings:
• In your serving glass assemble tiramisu: first biscuits (press them well against the glass) then a bit of mascarpone mixture, then a bit of red fruits and finish covering with mascarpone again. 
• Repeat 4 times. 
• Put in the fridge for at least 2 hours. (It's even more delicious after a night in the fridge but don't leave it longer because there is some uncooked egg in there)
• Decorate with fresh fruits on top (and maybe a mint leaf) before serving.
• ET VOiLA!

GREEK SALAD ON A BAGEL

Who doesn't like a lovely sunny greek salad for a light lunch? And who doesn't like a bagel (at any time of the day)? I don't know why I though this two would make a nice match but I'm pretty happy with the result and it's super easy to make. I'm using spring onions because they are a bit less strong then regular raw red onions (usually used in greek salad) but if you're either brave, or married for more then 60 years, go for it. (Ok. I am sorry, I do sound like a raw onion hater but I do love onions. Just not the taste of them all day long in my mouth. And that, ladies and gentlemen was some sexXy talk. This blog is going way out of line. I might need the PJ13 label soon :o )

iNGREDiENTS:
-serve 2-

• 2 bagels (you can only use one and eat this as a tartine whithout the top part)
• 1 tomato
• 1/4 of a cucumber
• 5 black olives
• 2 spring onions  
• feta cheese
• olive oil
• a pitch of dry oregano 

RECiPE:

• Peel cucumber and slice in thin slices.
• Cut tomato in small cubes.
• Cut stoned olives in 4 pieces each.
• Cut spring onions in small pieces as well.
• In a bowl, stir: tomato + olives + onions + a tsp of olive oil.
• Toast your bagel.
• Spread feta cheese (like you would with creamcheese) onto both sides of bagel.
• Arrange cucumber slices on top of the feta. Add a bit of salt & pepper.
• Add the tomato, olive and onion mixture on top.
• Pour a little olive oil.
• Finish with a pinch of dry oregano.
• ET VOiLA !

LEEK & ONiON TART

 

 

No time for a video recipe this week but i'm sure you'll manage to make this leek & onion tart anyways. If not, don't hesitate to complain and i'll shoot it right away! I love tarts. It's a tasty way to eat vegetables instead of classic sad boiled ones. And it's great for a picnic or a party where you have to bring food easy to eat with fingers. I think leeks are unappreciated and it's a shame. So go get some lonely forgotten leeks and try this recipe! (and leave me some comments ;))

iNGREDiENTS:

• one pie dough (recipe over here) just substitute sugar with chives, oregano or any herb you want.
• 4 leeks (white and pale green parts only), cleaned and chopped.
• 1 big onion, chopped
• chives or dried thyme
• 2 tbsp olive oil
• a pinch of ground nutmeg
• 3 eggs
• 300ml (1+1/4 cup) cream (i'm sure buttermilk works as well)
• a handful of grated gruyère cheese (optional)
• salt & pepper

RECiPE:

• Prepare your pie dough and leave to rest for a bit.
• Preheat your oven at 175°C (350°F).
• Over medium high heat, cook onions for 2-3 mintues in olive oil.
• Add leeks and chives (or thyme). Add salt and pepper. Cook until leeks are very tender but not brown, about 12-15 minutes, stirring often.
• Remove from heat and leave to cool.
• Roll out your dough in your round bakingpan. Butter pan before or use parchement paper (much easier to take the tart out afterwards)
• In a bowl, whisk together: cream + eggs + cheese (if using) + nutmeg.
• Mix in cooled leek and onion mixture.
• Pour into rolled out pie dough.
• Bake the tart for 30 minutes, checking after 15 it's not getting to dark. If it is, lower oven temperature. A knife inserted in the middle should help you know if it's cooked.
• Transfer to rack and cool for a few minutes.
• ET VOiLA !

BROWNiES

I am sorry. I really am. It's just that I can't help myslef. It's almost beyond my control. I keep posting recipes who are really good for your mouth but not so good for your thighs. I promess, the next post will be healthy (Fortunatly, I also wrote "and my love for baking" to the healthy, organic pitch in the blog presentation. This makes me feel a bit less guilty)
Plus, as you may all know,  I have wayyyyy more clicks when I post decadent food. Please, leave me some comments. This will help the mood to keep blogging (Is that even a word? If it is I say the world is way out of control)

Oh BROWNiES BROWNiES, BROWNiES !!!!!!!!!! On their own (frozen, cold, hot from the pan) brownies are already amazing but add vanilla icream and caramel sauce and your favorite dessert will no longer be cheescake or tarte tatin. I feel like eating the picture up here. Ok. Stop. Calm down. Take a deep breath.  Everything is going to be ok.
You can make this brownie recipe just the way it is, no ice cream or caramel and they will already be amazing. You will only need one bowl and it's such a simple recipe. The best if you ask me. Lightly crunchy on the outside and a bit chewy gooey yummy inside.

iNGREDiENTS:

• 85 gr unsweetened chocolate, roughly chopped

• 85 gr all-purpose flour
• 115 gr butter

• 250 gr sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• a pinch of flaky sea salt


RECiPE:

• Preheat your oven to 175°C (350°F).
• In a pan over medium low eat, gently melt chocolate and butter. (microwave or bain-marie works as well)
• Transfer chocolate and butter mixture to a bowl or make the batter in the pan (less dishes!!)
• Stir sugar + vanilla extract.
• Add egg, one at a time.
• Finally stir in flour.  
• Butter a square baking pan or put parchement paper on the bottom of the pan (my favorite option) so the cake won't stick. Don't skip this or you will have a hard time unmolding the brownie.
• With a spoon, scrape batter into bakingpan. 
• Sprinkle with sea salt.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free.
• Let cool and cut into desired size. If you’re like me, you will prefer these and all brownies, cold or even frozen. But I bet you’re normal and will just eat them hot from the pan. 
• ET VOiLA !

FLORENTiNES

This recipe is based on Ottolenghi's florentine recipe. It is incredibly easy and goes perfecly with chocolate mousse or any ice cream or sorbet. It's perfect if you don't have the time to make a complicated dessert but still want to bake something. You can prepare them a few days in advance and store them in a airtight container. Plus, it's very light, the orange zest gives a great flavor and you can even try to convince yourself it's pretty healthy!

iNGREDiENTS:

• 2 egg whites
• 100 gr icing sugar
• 250 gr flaked almonds
• grated zest of 1 orange

RECiPE:

• Preheat your oven at 150°C (300°F).
• Stir all your ingredients in a bowl: egg whites + icing sugar + almonds + zest.
• Dip you hand in a bowl of water and pick up portions of the mix to make little mounds on a pre-oil parchment paper. Be sure to spaced them apart (like for cookies).
• Dip a fork in water and flatten each biscuit very thinly. Make them as thin as possible without creating too many gaps. (about 8cm in diameter)
• Bake for 12 minutes or until the biscuit are golden brown.
• Allow to cool and remove biscuits gently with a palette knife. 
• ET VOiLA !

TAPiOCA iN COCONUT MiLK

I first ate this dessert a few weeks ago. It's very light and delicate. Perfect choice after a heavy dinner and more original then a classic rice pudding. You can also add cubes of fresh mango to give it a more fruity and fresh flavor. I personally like it better the simple way. This may not look yummy to you so you will just have to trust me when I tell you it's delicious ! (and super easy to make!)

iNGREDiENTS:
-serve 4-

• 50 gr tapioca (as small as you can get)
• 300 ml (1 cup + 1/4 cup) coconut mik
• 275 ml (1 cup) milk
• 4 tbsp sugar
• 1/3 vanilla bean
• 6 tbsp coconut chips

RECiPE:

• Stir together in a bowl: coconut milk + milk + vanilla seeds (cut your vanilla bean in half lengthwise and remove seeds). Set aside. The milk will get a nice vanilla flavor.
• Put some water to boil in a pan over hight eat. Once it's boiling, add tapioca and reduce the heat to medium high.
• Cook until the tapioca becomes translucent (about 10 minutes for me but it depends on the tapioca you bought. just check the package. The tapioca needs to be soft).
• Drain tapioca and pass it under cold water so it will stop cooking.
• Add tapioca to milk and stir.
• Add 3 tablespoon of sugar and stir again. Taste. If it's not sweet enough add one more tablespoons of sugar or more according to taste.
• Place in the fridge for a few hours.
• Dress the tapioca into individual cups and sprinkle with coconut chips.
• This recipe is even better the day after (in that case, wait until the dressing to add the coconut chips.)
• ET VOiLA !

SANDWiCH DE MiLANESA

First of all, I would like to apologize for not posting anything in more then a week (yes I know, it's unbelivable. Has it been that long?) Things are getting a bit crazy over here. Anyways, the important thing is that the new post has arrived and it's a good one. A full of roots one. Family roots, not the eatable kind. This recipe is a classic in Buenos Aires (yes again the damn Argentina).

I love milanesas and make them all the time (thanks grand-ma ;) ). You can just use this recipe to make a simple yet delicious milanesa, forget all about the sandwich and serve it with ratatouille or potatoes or anything you like. Milanesas are super easy to make but people don't know that so if you want to look fancy or just eat something a bit more elaborate then usual, this is for you. If you go for the sandwich version you can use mustard or mayonnaise and any type of salad that you like.

iNGREDiENTS :

-for 1 sandwich-

• half a baguette bread
• 1 chicken scallop
• breadcrumbs
• flour
• 1 egg, beaten
• olive oil
• 1 tsp lemon juice
• sesame seeds
• a handful of lamb's lettuce
• 3 cherry tomatos
• mustard or mayonnaise
• salt

RECiPE :

• Start by making the milanesa:
• Salt and flour your scallop on each side.
• Dip in scallop into beaten egg.
• Spread breadcrumbs in a plate and press the scallop on each side into breadcrumps. Don't be scared to press hard so the breadcrumbs will properly stick to the scallop.
• Over medium high eat, fry your scallop in olive oil about 2-3 minutes on each side (depending on the thickness of the scallop). Don't be afraid to put a big amount of olive oil in your pan before frying the scallop.
• Drain excess oil of fried scallop on a paper.
• Prepare the salad by mixing: cherry tomatoes cut in 4 + lamb's lettuce + 1tsp of lemon juice + 1 tsp olive oil + a pinch of sesame seeds. Stir and set aside.
• Make the sandwich:
• Cut your baguette lengthwise and toast it. (Is there something better then hot bread?)
• Cover each bread sides with mustard or mayonnaise.
• Place your salad on top of one bread side.
• Place hot scallop on top.
• Finish your sandwich by closing with the remaining bread piece.
• ET VOiLA !

MACARONS the old fashion way

The old fashion way is always the best. This recipe is so simple, tender on the inside and crunchy on the outside. Trust me, once you try it you will never stop making it. Plus, the only fat comes from the nuts and it's gluten free. This recipe has become one of my trade mark recipes. Go for it!

iNGREDiENTS :

• 200 gr icing sugar
• 150 gr ground almonds
• 100 gr ground azelnuts
• 3 egg whites
• zest of one orange
• a few drops of almond extract

RECiPE :

• Preheat your oven at 175°C (350°F)
• Stir all your ingredients together: ground almonds & azelnuts + icing sugar + egg whites + orange zest + almond extract.
• On a prepared parchment paper, form little balls, using two spoons; a piping bag, fitted with a 12mm nozzle or a homemade piping bag (cf video recipe).
• Bake for about 12 to 15 minutes or until the macarons are lithely brown on the edges. The center should stay quite tender and the edges a bit crunchy.
• ET VOiLA ! (easy, eh? ;) )

LEMON, ALMOND & RED FRUiT CAKE

I made a brunch for 15 people this week-end! I wished I had more time so I would have made descent pictures and video recipes but this is the only recipe that will come out of this well acclaimed brunch. (And i'm not bragging. I mean I am but i'm just trying to truly transcribe the general mood of the event :p) This time, brunch rimed with garlic potatoes, tomato beans, bagels, scones, pancakes, granola, brioche and more. I know it's cruel to just talk about it but I'll make a brunch section one day I promess!

So let's talk about this cake. Almonds brings a very dense and comforting texture. It's very moist, flavorful and it changes from the usual tea cakes. Instead of one big cake you can also make individual ones. In that case, you will make about 8 small ones with this recipe and the cooking time will be about 30min.

iNGREDiENTS:

• 250 gr butter
• 280 gr sugar
• 100 gr flour
• 250 gr ground almonds
• 5 eggs
• grated zest of 2 lemons + 60 ml of juice
• 150 gr red fruits (I used a frozen mix but you can use only raspberries or blueberries if you like. and fresh is always better of course)

RECiPE:

• Preheat your oven at 170°C (350°F)
• Mix flour and ground almonds and set aside.
• Using an electric mixer, or by hand, cream the butter and sugar until fluffy.
• Break eggs and mix lightly in a bowl.
• Gradually add beaten eggs to sugar and butter mixture, beating well until each little addition of eggs.
• Add almonds and flour mixture. Stir.
• Add lemon zest + lemon juice + fruits.
• Butter a bakingpan and fill with cake batter.
• Bake for about one hour or until an inserted knife comes out clean of the middle of the cake.
• ET VOiLÀ!

FiSH SALAD

This recipe comes directly from an island which makes me feel cosy inside just talking about it: Mauritius Island. A place of white sand, deep clear blue sea, warm and heavenly sunny... 

Ok i'm stopping right here. Not trying to be a jerk. Or maybe a little.

Jokes apart, I figured a little fresh and sunny recipe wasn't gonna be bad with this indecised weather. 
This fish salad is super easy, healthy and delicious. It makes a very tasty entrée. 
(Just a little warning: don't make this recipe on a date's night because I'm not sure the combination of raw onions and fry garlic will help the romantic mood :p )

iNGREDiENTS:
- serve 4 -

• 500 gr Sea bream fish fillet (or any white fish)
• 1 medium onion
• 1 tomato
• 40 gr spring onions
• cilantro
• 1/2 tsp chili
• 2 garlic cloves
• 20 gr ginger
• Olive oil
• juice of half a green lemon
• salt and pepper

RECiPE:

• Start by marinated the fish with salt, pepper, chopped ginger and garlic.
• Pour a little oil in a pan and fry the fish. About 3-4 minutes on each side.
• Shred the fish and leave to cool.
• Chop onions, spring onions, cilantro, tomato and chili.
• Mix all the ingredients together.
• Add lemon juice and salt if needed.
• ET VOiLA ! (told you it was super easy)

AVOCADO, CARROT & ORANGE SALAD

This recipe is based on April Bloomfield's recipe. I was looking at her book (A girl and her pig) at a friend's house the other day and this salad recipe started screaming at me: "try me! try me!" Yes, sometimes books can talk. You should listen more carefully.

The lightly warm roasted carrots combine with orange, avocado and cilantro is perfect ! What a great way to eat something healthy yet tasty after a food feast made of caramel cookies and chocolate fondant, eh?

iNGREDiENTS:
-serve 3-

• 15 young carrots, unpeeled, half of the green tops left on
• 1 big orange
• 2 small avocados
• 2 garlic cloves, smashed and peeled
• 1/2 tsp cumin seeds, toasted and ground
• 1/2 tsp red pepper flakes
• 1 tbs pumpkin seeds
• 4 tbsp olive oil
• juice of half a lemon
• Cilantro
• Salt

RECiPE:

• Preheat oven at 200°C (400°F)
• Clean and cut your carrots (like you would a lemon) leaving half of the green top on them.
• Pound garlic with a large pinch of salt until you have a smooth paste.
• In a bowl, stir: 2 tbsp olive oil + garlic paste + cumin + pepper flakes + pumpkin seeds.
• Place carrots in a large baking dish in a single layer. Add oil and spice mixture and stir. Add one large pinch of salt and toss again.
• Pour 2 tbsp of water into the baking dish.
• Cover tightly with foil and cook for 25 minutes.
• After 25 minutes, remove foil and cook for 35 minutes more or until carrots are lightly browned and tender.
• While carrots cool, peel orange and segment it.
• Halve avocados lengthwise and remove peel and pits. Slice them lengthwise into thick slices.
• Put the avocado slices in a large bowl. Add lemon juice + 2 tbsp oil + a pinch of salt. Toss gently with your hands.
• Add orange slices and cool carrots. Stir very gently and arrange with cilantro on top. Serve right away.
• ET VOiLA !

CARAMELS & CHOCOLATE CHiP COOKiES

I like cookies but it's nothing compared to my best friend's addiction to them. If she could feed herself with cookie dough at every single meal I think she would. So of course she's been looking for her perfect recipe for some time now and when she finally found it, she agreed for me to share it with you. I hope you're honored! ;) She discovered that the key to make super soft and unforgettable cookies is to cook them longer but at a lower temperature.

The first time I tried this recipe, I was living in Buenos Aires with her and my cousin for a few months. It's interesting to see how basic ingredients can be really different from one county to another. We made the cookie dough and realized once the cookies were already on the baking sheet that the sugar we bought was not as sweet as the one we used in France. So we decided to add some more. We put the dough back in the bowl, add more sugar, stir and tasted it. This time the dough was sweet enough but a very artificial and chemical flavor had appeared. What was it? Suddenly it strikes me. Once we where done with the dough the first time, I was about to clean the bowl so I added cleaning product into it and then totally forgot about it while we where putting the dough back in the bowl. Oh my god, trust me, cleaning product is NOT a magical ingredient. It tasted awful and we had to start all over again... but it was worth it!

iNGREDiENTS:
- make 15 big cookies -

• 100 gr of butter
• 200 gr cane sugar
• vanilla extract
• 1 egg
• 220 gr all purpose Flour
• 1tsp baking powder
• a pinch of baking soda
• a pinch of salt
• 150 to 200 gr chocolate chips
• 8 caramels

RECiPE:

• Preheat your oven at 140°C (280°F)
• In a bowl (a mixer is great but by hand is fine) stir: butter + both sugar (cane and vanilla extract).
• Add egg. Stir
• Add flour + salt + baking powder + baking soda. Stir.
• Finally add the chocolate chips and caramels cut in pieces. (You can use only chocolate chips or only caramels. Whatever you fee like)
• WARNING !!! This recipe is not over. DO NOT, I REPEAT, DO NOT eat the all cookie dough right now!
• Devide your dough in little bowls and spread them onto a prepare baking sheet. Leave some space between each cookie because it's going to spread while cooking. Press a little bit with your hand on each piece.
• Bake for 15 to 20 minutes. The sides should get a bit brown and the center should stay very soft. So don't be afraid if they look undercooked after 20 minutes in the oven. They will get harder once they cool.
• Leave to cool and try not to eat them all at once.
• ET VOiLÀ!

CHOCOLATE FONDANT

 I'm really sorry to inform you that I can't post a video recipe this week. And I'm really happy to inform you that I decided to post something anyways.

 So today, I choose to make a very classic but "never a disappointment" recipe: Chocolate fondant! As you can guess, this is not the healthiest dessert you can have but sometimes bad is good (as long as you don't eat the entire cake on your own! And i'm not giving you a bad idea here. I said I'm not!).

This great recipe is based on Pierre Hermé's recipe. I figured Pierre (let's pretend I can call him that, just because we're both french) was the person I could count on to present you my first chocolate post. I added caramels (you will soon realize I put them anywhere I can) and some nuts. (chocolate that goes with nuts inside works as well. In that case don't add the tbsp of nuts)

iNGREDIENTS:

- serve 8 -

• 250 gr dark chocolate ( not less then 85% cacao)
• 250 gr butter at room temperature
• 200 gr cane sugar
• 4 eggs
• 70 gr all purpose flour
• 6 caramels
• 1 tbsp of nuts (cut in tiny pieces)

RECiPE:

• Preheat your oven at 180°C (350°F)
• Melt your chocolate and leave to cool.
• In a mixer, mix butter and the sugar at medium speed during 4 minutes.
• Add eggs, one at a time, mixing one minute between each egg.
• Add chocolate, caramels (cut in small pieces) and the chopped nuts to the batter. Stir.
• Add all purpose flour and stir again.
• Put the batter in your prepared baking pan and give the top some uniformity with your spatula. (here I used a rectangle baking pan to bring some originality - I usually only use it to make tarts-. But a round classic one will make the cake a bit lighter which is not bad. It's your choice!)
• Bake for 30 minutes, until the cake gets lightly  bigger and that the top is a bit crackled.
• Leave to cool and take out of the baking pan.
• ET VOiLÀ !

This cake goes perfectly with some vanilla ice cream.