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Showing posts from March, 2019

Saffron flavored Asparagus soup

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Green asparagus is a bit grassy in flavor but it's considered to be the most nutritious vegetable of this season, providing a good source of vitamin K, potassium, calcium , vitamins B and C, folid acid, beta-carotene, and antioxydants. It's not necessary to spend a lot of calories to get those benefits as 3 spears of asparagus add up to 9 calories and you get 1 gram of fiber... There are many ways to cook this spring vegetable. Its season is short, and you have to make the most of it. So serve it a few times in different ways. You can simply steam it and season with olive oil, garlic, pepper, and shredded cheese, or roast it with parmesan and garlic or lemony breadcrumbs. You can mix in risotto with fresh spring peas, parsley, and parmesan. But I have my own recipe that I'm glad to share with you. Today I have prepared a delicious saffron flavored asparagus soup. Tight your apron and cook it in your kitchen!  Here it is: INGREDIENTS (6 serving) 2 poun

Snow Eggs

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There's no need to go to a fancy restaurant when you can create this version of the snow eggs at home...  Snow eggs is called "oeufs à la neige", one of the top-ranked French classics thought by our grand-mothers and mothers. I regularly add it to my menu when I personally run Lifestyle Vacations ' hands-on cooking classes in Normandy, Loire Valley, Alsace or Périgord in France. INGREDIENTS (6 serving) 6 (organic) eggs 80 g + 40 g granulated sugar 750 ml whole milk 1 vanilla pod Caramel sauce : Put 100g granulated sugar with 25g water in a saucepan. Bring it to a boil over medium heat without stirring until sugar is dissolved. Boil until glaze registers 375°F (190°C) on cooking thermometer. It takes about 10 minutes. DIRECTIONS Start preparing the meringue in beating the egg whites until foamy. Add 40g sugar and whisk until stiff. Put the milk in a shallow casserole pan and heat gently – it should steam rather than simmer. Using a small oval

Bugnes donut-style Mardi-Gras celebration from Lyon, France

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Celebrate Mardi-Gras while enjoying one of the greatest French delight originally from the Duchy of Savoy but known from the Roman era. This donut-shaped is called Bugnes, from the name bunyl which means "donut". It's a speciality from Lyon and its region. In Lyon you find two kind of bugnes, one is smooth and the other one crispy. Celebrity Michelin-starred Chef Christian Tetedoie from Lyon gave us the original recipe that I'm glad to share with you. Here it is: Ingredients: 500g all-purpose flour 5 organic eggs 3g table salt 35g granulated sugar 10g fresh yeast 125ml water 150g unsalted butter 2 tbsp sunflower oil and rape-seed oil to fry Zest of an organic lemon Icing sugar to sprinkle once baked Directions Prepare the dough the day before. Take butter out of the fridge and leave it at room temperature until smooth. Put the yeast in warm water and combine. Put flour, salt and sugar in the bowl of your Kitchen Aid, and combine on medium