Thursday, February 23, 2017

Avocado mango green smoothie bowl

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    If you're not familiar with those famous green smoothies, don't worry, they're good! You just need to put the right fruit (and greens) in the right quantities. I didn't do this on purpose but a year ago, I published a tutorial on what is a smoothie bowl and how to build one. To my surprising,  this article is one of the most read and pinned on Pinterest!

Friday, February 17, 2017

Avgolemono, Greek rice and lemon soup

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    For this special lemon week on the blog to celebrate the Lemon Festival held in Menton, on the French Riviera (France), between Nice and the Italian frontier, I wanted to find a savory recipe to propose on the blog because, even if I like cakes and pastries, one is enough in a week ! At least, not to my stomach but my body... ha ha.  I could have share the recipe of the Italian lemon pasta but I already have a recipe of macaroni with lemon and mascarpone cooked like a risotto here.


   And after a few researches, I stumbled upon this typical Greek dish. I know well the Greek cuisine but didn't even know this recipe called Avgolemono that is made of egg (avgo) and lemon (lemono) - as its name says. Traditionally , it's prepared with meat broth, egg and rice, some put meat inside too, most of the time chicken.

Wednesday, February 15, 2017

Lemon chia seed cardamom moist cake (vegan)

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    In France, we have several celebrations in some regions and before Carnival, the 84th Lemon Festival is being held in Menton, on the French Riviera between Nice and the Italian frontier since last Saturday and until March 1st. So I decided it was going to be lemon week on the blog! I love citrus fruit and lemon is part of them of course, the lemon cake is one of my favorites but I had never baked one, except these Italian lemon ricotta individual cakes

Friday, February 10, 2017

Orange cardamom rice pudding brulee (vegan option)

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    I think rice pudding is a comfort dessert most people seem to like, maybe because it reminds of childhood for some, like me. I like to make different versions of it like here or here. Today, I'm taking part to a new edition of the Battle Food and the theme chosen by Lova was "Rice Battle", I love it either in savory or sweet dishes but I really wanted to try rice pudding with citrus fruit and I chose the oranges because this is a fruit I cook too rarely. 

Friday, January 27, 2017

{ Candlemas } Farz Buan, scrambled crepe from France (Brittany)

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    Next week will celebrate Candlemas as we're almost, already, in February ! In France, it has been a long time tradition to make crepes on February 2nd, 40 days after Christmas. But don't worry, you can enjoy crepes all year long and this is what I do because I just love them. 

   Here are a few words about Candlemas if you're not familiar with this celebration - that the Romans used to celebrate already - and crepes tradition. 


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The tradition to make crêpes on Candlemas... Well, there are various origins. One says that it was created to follow a myth that if we didn't make crepes on Candlemas day, the wheat would be rotten all year long. So people would make crepes and flip the first one with the right hand while holding a gold coin in the left one. then, the coin would be wrapped into this crepe and put on top of a closet in the bedroom and left there until the following year. A year after, people would take the remains of the crepe off and give the gold coin to the first poor individual that they would meet, it was supposed to insure them money all year long.