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ajo bianco.. grape, green pepper, cucumber, cilantro and radish.. twisted with some nuoc mam and lime #fusion #strongplant #bestofvegan
Apr 19, 2014

ajo bianco.. grape, green pepper, cucumber, cilantro and radish.. twisted with some nuoc mam and lime #fusion #strongplant #bestofvegan

Apr 18, 2014

[HAPPY VEGGIE]  Pasta are not necessarily fattening.. Do you know soba, these buckwheat noddles commonly used in Japanese cooking? I discovered last week a yuzu version and could not resist. I already tried before some matcha version, but they were a bit deceiptive. But these ones, if you are a yuzu fan , are totally worth it. (FYI soba are gluten free)

soba3

It took me hardly 20′ to put together some finely sliced radish, boil some emadame and bok choi. Sprinkle with sesame seeds and flavor with a kombu sauce (already made).

In case you don’t have all these exotic ingredients at reach you can easily substitute emadame with peas or better feva beans; instead of bok choi go for brocoli or cress. I stop here the replacement list or you may well end up with a carbonara plate!

For the sauce you may also combine soy sauce with mirin (ok sugar+white wine..), and sesame paste (tahini is sold in organic stores or else you can find some versions in exotic stores as well)

I almost forgot, CILANTRO! no kidding.. it will change everything

Next time I will try with some fish eggs or clams and grilled nori..

Enjoy your week end, and for those who celebrate it, happy Eastern. Don’t forget the chocolate!:)

Yuzu soba, radish, sesame and emadame #light #fusion #glutenfree  Pasta are not necessarily fattening.. Do you know soba, these buckwheat noddles commonly used in Japanese cooking?
Apr 14, 2014

Octopus fusion salad #ModernVietnamese

Fusion octopus salad #ModernFusion #ModernVietnamese

[NUTRIgastronomie] With spring now coming back, lunches are more often made of “meal salads”. I will share with you today a modern fusion octopus salad, which can be prepared ahead of time and easily assembled in 5′ right before lunch. How luscious is that?

poulpe

For 2 : 1 small octopus, 2 laurel leaves, lemongrass, 1 lime, soy sauce, olive oil, sugar, 1 cucumber, salad, cilantro, 1 handful of…

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Discover New #Omnia Garnet , #Bulgari. Perfect spring summer launch
Apr 14, 2014

Discover New #Omnia Garnet , #Bulgari. Perfect spring summer launch

Perfect #brunch : spring juice (cucumber mint rapsberry strawberry orange lime) to boost the day/ creamy scrambled eggs for indulgence / stuffed tofu (sticky rice, fried tomates, cilantro and yuzu sésame): the expérimental part, delish/ fruity bowl (grated apple, coconut slices, pomelo, some vanilla yoghourt and seeds). how luscious is that? #putFridgeTogether #fusion #eatwell #pornFood #healthyFood
Apr 14, 2014

Perfect #brunch : spring juice (cucumber mint rapsberry strawberry orange lime) to boost the day/ creamy scrambled eggs for indulgence / stuffed tofu (sticky rice, fried tomates, cilantro and yuzu sésame): the expérimental part, delish/ fruity bowl (grated apple, coconut slices, pomelo, some vanilla yoghourt and seeds). how luscious is that? #putFridgeTogether #fusion #eatwell #pornFood #healthyFood

@LiEdelkoort studio this afternoon. Brain storming for 6th edition of #RivesBeauté
Apr 10, 2014

@LiEdelkoort studio this afternoon. Brain storming for 6th edition of #RivesBeauté

Jewel of the day with Swiss watch components. Reminds of angel wings.. Lucky charm . Pas autant de temps que j’aimerais, mais la création du jour.. Entre horlogerie suisse et ailes d’anges.. Porte bonheurs .. Bonne journée! #bijoux #PearlAndPetal
Apr 10, 2014

Jewel of the day with Swiss watch components. Reminds of angel wings.. Lucky charm . Pas autant de temps que j’aimerais, mais la création du jour.. Entre horlogerie suisse et ailes d’anges.. Porte bonheurs .. Bonne journée! #bijoux #PearlAndPetal

 
Apr 8, 2014 / 71,466 notes

 

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Apr 8, 2014

[LOVE TIP] Double Birthday this week : the blog and mine. Sniffkiss turns one with spring and I celebrate my 20 forever :)! Double Bday, double cake!

I looked into some of my favorite sweets books : Nigella Lawson, Rose Bakery, Green Kitchen Stories…and have chosen a meringue chocolate feuilleté, that I will make even more decadent with some truffle… And add to it a frozen cheesecake with red fruits, where mascarpone will be replaced by ricotta and where lime, lemon and pistachio will have their word…

mer1

Cacao truffle meringue. A bit long to prepare but totally worth it…

Preparation : 1h , baking : 1h, 15′ : dressing. For 6-8 persons.

Meringues: 4 eggwhites , 50g of icing sugar, 2 ts of cocoa, 1 ts of truffle vinegar 

Chocolate custard: 4 eggs yolk, 20 cl of milk, 20 cl of cream, 1 ts of vanilla extract, 2 ts of cocoa, 40g of dark chocolate, 2 ss of flour  

1-Meringues: whisk the eggs white and delicately incorporate cocoa and vinegar. Draw 20cm diameter circles on wax paper  (use a dish to frame), revert the sheets (to avoid contact with food). Spread the cocoa meringue : you should be able to do 3 circles. Bake for one hour in pre-heated oven at 4. Let them cool in the oven. You can prepare the disks ahead of time and store them for a couple days.

2.Chocolate custard : whisk the egg yolks with the sugar, cocoa, vanilla and flour. Warm up the milk and cream, and pour them on the eggs mix. Keep mixing so that it does not cook. Pour back the cream in the  sauce pan and gently cook for 20-30′. When it has reached an almost firm consistency (like in eclairs), set aside, film right on the surface (to prevent the forming of a coating). Store in the fridge.

3. Assembling : The custard will humidify the meringues and make them soft and easy to cut. Plan to assemble them together from 2h to 30′ before serving it. Alternate meringue with custard layers. Finish with a sprinkle of pistachios, and enjoy the acclaim!:)

Iced Cheesecake with lime and red fruits

Onctuous but not too heavy, with ricotta and yoghourt. No bake, only icing ( plan some space in the freezer). It tastes a bit like an ice cream but you have a bonus with  a crunchy and lemony crust…

For 6-8 personnes, 40′ preparation, 2h of freezing

250g of ricotta, 1 creamy yoghourt , yaourt velouté, 1 soup spoon of “strong” honey (I used chesstnut) , 2 ts of agave syrup (better option than regular sugar), 500g of red fruits, 1 ts of vanilla extract, lime zest . 

- 1 box of lemon biscuits (GB brands are awesome), 1 handful of pistacchios (that you could easily susbtitute with  almonds or other seeds), 40g of butter . 

1. Mix the biscuits with the pistachios. Add the melted butter. Form a thin and regular crust. Note that if you have time and plan ahead it would be better to soak the pistachios. It will make them easier to digest.

2. Combine (and mix) the ricotta, yoghourt, 2/3 of the red fruits, honey, agave and vanilla. Add the lime zests. Taste and adjust the sugar level if required.  Add the remaining fruits (in full, don’t scratch them), saving some for decoration.

3. Pour the red fruits cream on the crust, film it and put in the freezer. Remove it 1h30 before serving.

Enjoy !

Happy Birthday: iced red fruits cheesecake and cacao truffle meringue Double Birthday this week : the blog and mine. Sniffkiss turns one with spring and I celebrate my 20 forever :)!
Escaping from meeting room 5’ and admire the beautiful blossoming magnolias… #springfragrance #blossom #springinParis #paris
Apr 8, 2014 / 2 notes

Escaping from meeting room 5’ and admire the beautiful blossoming magnolias… #springfragrance #blossom #springinParis #paris

L’humeur viet du jour: orange ! Daily salad shrimp & glass noodles  #fusion  #vietnamese #salad #eatwell
Apr 7, 2014

L’humeur viet du jour: orange ! Daily salad shrimp & glass noodles #fusion #vietnamese #salad #eatwell

Experimenting with my camera and enjoying all tips from David and Luisa #gksworkshop #greenkitchenstories #foodporn #foodinlisbon #strongplant
Apr 7, 2014 / 1 note

Experimenting with my camera and enjoying all tips from David and Luisa #gksworkshop #greenkitchenstories #foodporn #foodinlisbon #strongplant

Pastel de Nata. We’re supposed to photography them, not eat them..:) #gksworkshop #foodphotography #foodporn #foodinLisbon #greenKitchenStories
Apr 7, 2014 / 1 note

Pastel de Nata. We’re supposed to photography them, not eat them..:) #gksworkshop #foodphotography #foodporn #foodinLisbon #greenKitchenStories

do you feel like eating this? first trials with aperture .. #gksworkshop #strawberries #pistachio #mint
Apr 7, 2014

do you feel like eating this? first trials with aperture .. #gksworkshop #strawberries #pistachio #mint

Apr 4, 2014

[MyMadeleine/Sniffkiss] Si je vous dis “Infusion de fleur d’oranger” … et que vous aimez les parfums.. Vous me répondrez Prada bien sur. Et si  la dame répète la question … et que vous êtes gourmet, vous répondrez bientôt Yoni Saada!

blossom yoni

Les fans de Top Chef le connaissent déjà. Chef créatif, perfectionniste, engagé du restaurant Les Miniatures, il nous a scotchés devant la télé pendant des semaines (n’essayez même pas de m’appeler un lundi soir, suis bookée d’office…).

Et ça fait quoi de rencontrer un Top Chef en vrai? (les fans parlent aux fans, sorry…) Petit moment de grâce! :) parce que pour Yoni Saada, le premier sens sollicité “c’est le nez, avant le visuel !” Moi je vote POUR bien sûr…Démonstration à l’appui  avec son vinaigre de fleur d’oranger maison (fleurs de son jardin svp)… Au nez le vinaigre commence tout juste à exprimer les pétales…. Et parce que la fleur d’oranger ou néroli, en cuisine comme en parfums, on en connait plutôt la version sucrée, explorer la fleur d’oranger coté salé, c’est une grande première. Hormis quelques incursions du coté des pastillas, je n’en connais pas d’autres utilisations en cuisine. Il m’a parlé de pickles..Je prends mon ticket illico  pour revenir déguster ses essais.

Entre les huitres végétales, le sirop et vinaigre de sureau à venir, une crème de pop corn au chocolat (il n’y a donc pas que les Viets qui aiment les desserts au maîs!!:)

mais yoni

Mais (crème) sur mais (pop corn) et chocolat, miam, what else?

Moi je dis qu’il faut aller aux Miniatures. Mais si en plus vous voulez en savoir davantage sur ses recettes et adresses coups de coeur préférées, c’est le moment!

Car du 4 au 20 Avril, il parraine une opération “Tour de tables” initiée par La Fourchette, aux cotés de 4 autres grands chefs pour vous faire partager chacun leurs univers culinaire.

chefs_tour

Aux cotés de Yoni Saada : Rougui Dia (Vraymonde du Buddha Bar), Sven Chartier (de Saturne), François Adamski (Gabriel à Bordeaux) et Matthieu Vianney (mère Brazier) : cuisine tendance et branchée, saveurs d’ailleurs, nouveaux talents, bistros ou restaurants gastronomiques traditionnels, il y en a pour tous les goûts

Cerise sur le gâteau: Donnez votre avis, 50 week-ends gastronomiques à gagner…  Les commentaires les plus avisés, incisifs, droles et pertinents seront sélectionnés par les Chefs et récompensés :)

Encore un petit mot sur la fleur d’oranger : Des calissons aux patisseries orientales, du café blanc au mouhallabieh, elle nous berce de ses effluves tantôt délicats, tantôt plus suaves et miellés. Un appel au voyage enchanteur le long des cotes de la Méditerranée, du Sud de la France à l’Italie, du Maroc au Liban…

Longtemps  réservée aux produits  pour enfants et bébés en parfumerie pour ses facettes innocentes et apaisantes (c’est d’ailleurs un narcotique naturel), elle a été largement revisitée et diffusée dans la parfumerie pour adultes depuis, dans des constructions plus amples, sensuelles, charnelles même. De 24 Fbg d’Hermes à La Chasse aux papillons et Séville à l’aube chez L’Artisan, où elle prend une tournure ambrée, s’entrelace de tubéreuse ou d’encens… elle n’est plus non plus réservée aux femmes. Ses notes délicieuses se retrouvent aussi dans Fleur du Male de Jean Paul Gaultier…

Pétillante et sensuelle, douce et faussement innocente..

A vos flacons, à vos fourchettes !

 Vous aimerez aussi peut-être:

Infusion de fleurs d’oranger #Prada #YoniSaada #TourdeTables Si je vous dis “Infusion de fleur d’oranger” … et que vous aimez les parfums.. Vous me répondrez Prada bien sur.