COOKING WITH CORINNE

Photo : Corinne A. Preteur Lifestyle Vacations France INGREDIENTS (8 servings) 4 large scallops per person For fennels : 4 fennels medium size, olive oil, 5 juniper berries, 1/2 cup dry white wine, salt and pepper For pesto : 40g walnuts, 40g parsley leaves, 4 tbsp walnut oil, 4 tbsp cold water, ground pepper, 2 pinches of fleur de sel For orange butter : juice of 4 oranges, juice of 1 grapefruit, 200g unsalted butter, salt and ground pepper Parchment paper. DIRECTIONS Walnut pesto : Mix all the ingredients except the salt in the food processor. When you get a smooth mixture, season with fleur de sel, and reserve in a bowl at room temperature. Braised fennel : Cut and peel the fennels for removing the hard parts and the strings. Slice it thinly lenghtwise. In a pan, warm 2 tbsp olive oil, and add the fennel.  Stir with a wooden spatula, season with salt and pepper, and add 5 crushed juniper berries. Cook for 5 minutes before  pouring the white wine, cook over low heat

Autumn is like a second Spring where leaves, fruits and vegetables offer our eyes a feast on vibrant colors of the countryside. Even if the weather is still very nice, in the evening we are delighted with a flavorful soup. I suggest to roast the vegetables with spices such as paprika, cumin and a pinch of chili pepper. For my recipe, I have chosen two squash varieties (yellow crookneck & butternut). I've also added carrots, red onion, and garlic clove.  In buying organic vegetables, it's not necessary to peel it. It's even healthier and you spare time! INGREDIENTS (6 serving) A small butternut 800 gr yellow crookneck 600 gr carrots 2 garlic cloves 1 red onion Rosemary 1/4 tsp paprika 1/4 tsp cumin powder 1 pinch chilli pepper Salt, ground pepper Olive oil 1 liter chicken stock 200 ml coconut milk 1 fresh goat cheese 1 tbsp olive oil 20 gr pumpkin seeds 20 gr sunflower seeds Fleur de sel DIRECTIONS Preheat the oven to 200°C (400°F) Wash the vegetables under cold water, c