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Lately, I haven’t been able to post as often as I would like. The weather has been capricious and I had to forget all the photoshoots I had in mind : bye bye bucolic picnics and dinners outside. But as it turns out, the sun is sticking around and I won’t have an excuse for those photos and summer recipes. These photos are a bit old, and I even hesitated before posting them as I feel they weren’t really in season any more but this recipe is so fabulous that it would have been such a shame not to share it with you.
These chocolate custards have saved many dinners recently. Often, when I cook for my friends and my family, I get stuck for the dessert. Usually I’m a bit lazy to bake a cake that monopolize the oven (I save this for the afternoon snack : le goûter) and I feel that fruit salad as simple and good as they may be don’t get the most votes.
But these custards are really winners : the guests are always happy to have a chocolate dessert (even the one that rarely eat chocolate) and the hostess is relieved because it literally takes 2 minutes to make. The only caveat is that it must be made in advance for the custard to settle. Otherwise, it is deceptively easy with a mixer and no egg to beat, I’m even a little ashamed to call it a “recipe”.
Especially as after a quick internet search I realized that the whole world already knows this recipe, except me. To be fair, even if I use firm tofu a lot, I’m not really familiar with silken tofu and I only recently came to use it in different recipes for sauces or creams (it is off topic, but I highly recommend this mousseline/mayo – 100g of silken tofu, 1 tbsp of olive oil, 1tbsp of lemon juice, 1 tbsp of mustard- to use as a dip for asparagus or raw vegetables)
Nonetheless, I’m sharing the recipe today, in case, like me, you are not yet aware of the virtues of silken tofu !
Fabulous chocolate & pistachio custard with silken tofu
400g (14 oz) of silken tofu
200g (7 oz) of chocolate (milk or dark)
A handful of chopped pistachios
1. Melt the chocolate in a bain-marie.
2. In your mixer bowl, place the tofu and add the melted chocolate. Mix until smooth.
3. Transfer to 6 small ramekins and top with chopped pistachios. Place in the fridge for at least 4 hours (12 is ideal)
I don’t know if you already felt it, but here, Spring has definitely arrived. Maybe it’s day light saving time, may be it’s the warmer temperatures, or the blooming trees. For the first time saturday I got out barelegs, and it was such an amazing feeling, like a rebirth !
It is also such a nice time of year when you get to see new vegetables coming. Sunday, we went to the market in Libourne (near Bordeaux, in the wine country), a fabulous market that I highly recommend if you are around. There were many local farmers with gorgeous produce. We stopped at one that had a pretty large offer and a cheeky humor ( as they should), and we shopped for the week : leeks, arugula, fresh garlic …
Unfortunately, no fava beans or peas yet !
So, I bought home these small leeks, so pretty and delicate. I have a sweet spot for small vegetable, I always want to make the most of it, not spoil them. Therefore, I created a special recipe for them, inspired for the traditional French dish “Leeks with Vinaigrette” but with a little twist with crumbled feta and my favorite curcuma dressing !
Grilled Leeks and Feta with a Curcuma Dressing
Serves 2 as a starter or a side
10 small leeks (200g or 7 oz)
100g or 3.5 oz of feta, crumbled
3 tbsp of olive oil
Juice of 1/2 lemon
1 tsp of curcuma
Salt & Pepper
Springs of dill or cilantro
1. Preheat your oven at 200 °C. In boiling water, cook your leeks for 5 minutes. Drain.
2. Spread them on a oven plate covered with parchment paper. Sprinkle the leeks with 1 tbsp of olive oil. Cook for 15 minutes.
3. Prepare the dressing : mix 2 tbsp of olive oil, lemon juice, curcuma, salt and pepper.
4. Serve the leeks with crumbled feta, some herbs and the dressing on top.
Two weeks ago, I went away for a litttle trip to Morocco, a sunny break from our gloomy winter. The goal of the trip was to source new makers and products for our brand Maison Menara. With my friends, we worked a lot in order to get the most of my trip : days spent traveling in the country side, walking through the souk and meeting craftspersons but we also spent some time relaxing in between.
To properly unwind, we were looking forward to being in the nature, so we went to the Terres D’Amanar, a natural reserve where we spent a day hiking. I loved the red and green mountains there and the villages hanged up on the rocks.
We also made a stop in Marrakesh, a city I love very much, even if it can become a bit overwhelming, it is still dazzling. There is always so much to do and so little time … We actually took some time to sit down and eat a proper lunch at Le Nomad, in the medina.
The decor is gorgeous and the food is excellent. Actually, my friend ate a cauliflower couscous there that inspired this recipe
I really enjoy Moroccan cuisine, and it was a real treat to eat at Dar Moha in the evening. There is a beautiful patio with a pool and lush plants, traditional live music, and of course delicious food : no less than 14 Moroccan salads, a pastilla and an very good tajine. It was an oasis of piece and quiet after the chaos of the souk.
So in order to keep a little bit of this trip with me, I have tried to recreate a salad inspired by all these flavors. First, a cauliflower couscous was in order, I already had seen some recipe pop up here and there but I never had given it a try. But after trying Nomad’s salad, I was sold : it creates really pretty and crunchy grains ! I wanted a very fresh and spring-like salad so I played on the classics : carrots, orange, cumin. Some toasted almonds. Here we go
Cauliflower couscous with carrots petals, orange, cilantro, toasted almonds
1/4 head of cauliflower ( approx 2 cups or 200g) cut in florets
1 handful of sliced almonds
2 tbsp of olive oil
5 springs of cilantro
1 tsp of cumin
Juice of 1/2 lemon
Salt and pepper
1. Prepare the couscous : in a mixer, mix the cauliflower until you obtain fine grains.
2. Cut the carrots with a vegetable peeler or a mandolin to obtain thin coins. Toast the almonds.
3. Prepare the dressing : grate the zest of 1/2 the orange, add the olive oil, lemon juice, cumin, salt and pepper.
4. Dice the orange.
5. Mix the couscous, with the orange, carrots, dressing. Add the cilantro and almonds.