Salade d'orge à l'égyptienne Inspired by the flavors of Egypt, this gorgeous barley salad is adorned with feta, scallions, pistachios, raisins and pomegranate seeds. Some of you may recall seeing this barley salad on my Instagram feed over the summer when I was in my Middle Eastern cooking phase after returning from Israel. The recipe is modestly adapted from The Complete Make-Ahead Cookbook from America’s Test Kitchen, and I’ve been waiting until pomegranates were in season to share it with you. Inspired by the flavors of Egypt, the salad contains crunchy pistachios, tangy pomegranate molasses, and cilantro, all balanced by warm, earthy spices and sweet golden raisins.
Asperges panées au parmesan Lightly coated with a savory mixture of panko breadcrumbs and parmesan cheese, my parmesan asparagus is a delectably crispy veggie offering perfect as either an appetizer or a scrumptious side dish. It even comes complete with a super simple lemony sun-dried tomato aioli on the side as a bright and flavorful dipping sauce! Parmesan Asparagus, Tender yet Crispy Deliciousness As we head into that time of year when we begin thinking about holiday parties and gathering together, having some delicious, unique and even fun recipes on hand to prepare and share with loved ones is a great thing. Appetizers and scrumptious side dishes are the types of recipes which I personally find myself thinking about most, because these are the ones that folks get excited for. My recipe for parmesan asparagus, prepared with tender spears of bright green and crisp asparagus, is a delectable favorite that can be served nice and hot, or even at room temperature.
Légumes rôtis au stilton Serves eight, as a side dish Cavolo nero can vary hugely from bunch to bunch in terms of how much stalk to leaf you get. If yours has an enormous stalk, buy more to get the 110g leaves you’ll need for this. Pousses d'épinard au poulet, mandarine et mélasse de grenade A healthy green salad is always the first thing that comes into my mind when I’m troubled about what I’m gonna take to work as a lunch! After all, it’s very versatile, easy to make, doesn’t require a lot of preparation, it’s easy to transfer and you can’t go wrong no matter the ingredient combination you’re going to choose. The basic components I try to always use are: 1. A protein source (eggs, chicken or tuna are the most common ones) 2. Some leafy greens (spinach, lettuce or butter lettuce are my favorites) 3.
Feuilletés coulants au brie et cranberries These fun Mini Pastry Wrapped Cranberry Baked Brie Bites are my favorite last-minute appetizer. They’re quick, easy, and most importantly, everyone loves them! Puff pastry, creamy brie, and quick homemade cranberry jam all baked together to create the perfect cheese-filled mini pastries. Choux de Bruxelles rôtis à l'ail noir Black garlic has a highly concentrated taste: liquorice meets balsamic meets the absolute essence of garlic. It’s a quick way to inject a huge amount of fl avour into a dish. Get everything chopped and ready for this dish before you start, but don’t cook it until just before serving: you want the sprouts to be eaten fresh from the pan. 1.
Kashmiri Pulao Fragrant & Rich Kashmiri Pulao loaded with Spices, Dry Fruits n Fresh Fruits…A Feast to your Eyes and a Treat to your Taste Buds…! This dish comes from one of the most beautiful places in India… Kashmir! It is the coldest place in India; neighbors to the Greater Himalayas, land of snowcapped mountains, lakes and green forests. The unexplainable natural beauty of Kashmir gifted the land with the beautiful title, “Paradise on Earth”. Kashmir is not only famous for its beauty, but for its food too. The cusine is known for its non-vegetarian dishes, recipes with lots of dry fruits, rich in spices, especially their saffron flavored dishes.
Quiches aux huîtres, haddock et estragon These quantities serve six as a starter, alongside a sharp green salad These keep well, so even if you're cooking them for two next Friday, it's worth making the full batch. Heat the oven to 200C/390F/gas mark 6.