HARICOTS VERTS WITH DIJONNAISE - BEST PICNIC DISH

➔ Ingredients :

• 1 tablespoon minced shallot
• 1 tablespoon tarragon vinegar
• 2 small Persian or 1 English cucumber, preferably organic
• Kosher salt
• Yolk of 1 hard-boiled egg
• 1 teaspoon honey, or more to taste, warmed
• ½ teaspoon grated lemon zest, or more to taste
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon anise seeds
• 2 medium roasted garlic cloves
• Sea salt
• 1 tablespoon extra virgin olive oil
• 1 pound haricots verts (some call them French beans) or green beans
• 12 to 14 cherry tomatoes, halved
• Freshly ground black or white pepper
• 2 tablespoons finely chopped fresh flat-leaf parsley

➔ Preparation Steps :

1. In a very small dish, combine the shallot and vinegar; set aside.

2. Finely dice the cucumbers (leave the skin on if they are organic, peel them if not). Put them in the bowl in which you plan to make the salad. Sprinkle with salt and set aside.

3. In a small bowl, mash the hard-boiled egg yolk with the back of a small fork. Add the honey, lemon zest, lemon juice, and mustard and beat well to get rid of any lumps of yolk.

4. In a heavy mortar, crush the anise seeds with the roasted garlic and a pinch of salt and grind to a smooth paste. Add to the egg yolk and lemon mixture, then add the olive oil and whisk to combine.

5. Trim the beans and steam or blanch them to the degree of tenderness you like best. Plunge them into a basin of ice water when they’re done to prevent further cooking. Drain and shake off any excess water.

6. Drain the water that has accumulated from the bowl of cucumbers. Add the cherry tomatoes and beans.

7. Drain the vinegar from the shallots into the bowl with the dressing. Mix well and add to the salad, along with the shallots. Gently toss. Taste for salt and add more if necessary. Add pepper to taste. Sprinkle on the parsley. Enjoy!

❤ Read Also :

SALVADORAN BREAKFAST PANCAKES (AKA QUESADILLAS)

SALVADORAN BREAKFAST PANCAKES (AKA QUESADILLAS)

✠ Ingredients :

• 1 cup rice flour
• 1 teaspoon baking powder
• Pinch of salt
• ½ pound (2 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• ½ cup grated hard cheese such as cotija or Parmesan
• Sesame seeds for sprinkling

✠ Preparation Steps :

1. Heat the oven to 350°F. Grease 18 muffin cups.

2. Whisk together the rice flour, baking powder, and salt.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the eggs one at a time, mixing until fully incorporated. Scrape down the sides as needed. Beat in the sour cream, cheese, and rice flour mixture until a smooth batter forms.

4. Spoon into the greased muffin tins, filling each one four-fifths of the way (this batter does not rise much). Sprinkle on sesame seeds to taste.

5. Bake until nut brown, 15 to 20 minutes. Let cool to room temperature. They taste like a cheesy pound cake; amazing with a cup of coffee in the morning.

❤ That's Not All, You May Like :

OKONOMIYAKI - YOUR BEST STREET FOOD

OKONOMIYAKI - YOUR BEST STREET FOOD

✢ Ingredients :

▸ Sauce

• ½ cup mayonnaise
• 2 tablespoons soy sauce
• 2 teaspoons Sriracha, or to taste

▸ Pancakes

• 5 large eggs
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon sea salt
• 1/3 cup all-purpose flour
• 2 cups finely shredded cabbage
• 1 bunch scallions, trimmed and chopped
• ¾ cup raw baby shrimp or chopped larger shrimp
• Canola oil for frying
• 1 to 2 tablespoons sesame seeds, toasted
• Bonito flakes (optional)

✢ Preparation Steps :

1. To make the sauce: Whisk the ingredients together and voilà, your sauce. Set aside.

2. To make the pancakes: Heat the oven to 200°F.

3. In a large bowl, whisk the eggs with the soy sauce, sesame oil, and sea salt. Gradually add the flour, whisking until incorporated. Fold in the cabbage, scallions, and shrimp.

4. Warm a couple of glugs of canola oil in a large skillet (you want a thin film of oil) over medium-high heat until glistening. Ladle the batter into the skillet as you would for regular pancakes; I usually make them about the size of a saucer. Cook for about 3 minutes on each side, or until golden brown. Keep covered in the oven while you make the rest.

5. Scatter the sesame seeds and/or bonito flakes on top of the pancakes and serve with the dipping sauce and a cold pilsner.

❤ Don't Forget To Read :

HOW A HEALTHY SUMMER DIET CAN KEEP YOU COOLER ?

HOMEMADE GINGER ALE FLOAT

★ Ingredients :

• 6 large scoops great-quality vanilla ice cream
• ½ cup Ginger Syrup (recipe follows)
• 3 cups seltzer

★ Preparations Steps :

1. For a shake: Place the ice cream, syrup, and seltzer in a blender and blend until smooth. Pour into 2 tall glasses and grab some straws.

2. For a float: Place 3 scoops of ice cream in each of 2 tall glasses. Mix the syrup with the seltzer and then pour half into each ice-cream-filled glass. Grab the straws and 2 long spoons!

★ Ginger Syrup :

• ½ cup thinly sliced fresh ginger
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• ¼ teaspoon vanilla extract

1. Combine the ginger, both sugars, and 1½ cups water in a saucepan and bring to a boil. Simmer for about 15 minutes, or until liquid is reduced to 1 cup. Remove from the heat, stir in the vanilla, and let cool; strain.

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❤ SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

SHRIMP BURGERS WITH ROASTED GARLIC-ORANGE AIOLI

✦ Ingredients :

• 5 tablespoons extra virgin olive oil
• ¼ cup finely chopped fennel bulb, plus 2 tablespoons finely chopped fennel fronds
• ¼ cup finely chopped shallots
• ¼ cup finely chopped red bell pepper
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon grated orange zest
• 1½ pounds shrimp, peeled, deveined, and finely chopped (by hand)
• Kosher salt and freshly ground black pepper
• 1 to 2 tablespoons Roasted Garlic–Orange Aioli (recipe follows)
• 4 hamburger or other buns (brioche is nice), toasted

✦ Preparations Steps :

1. In a large sauté pan, heat 2 tablespoons of the olive oil over medium heat. Add the chopped fennel bulb and shallots and cook until they start to caramelize, about 8 minutes. Add the red pepper and cook for about 3 minutes; you want the pepper to soften but retain some texture. Remove from the heat and mix in the fennel fronds, chives, and orange zest.

2. In a large bowl, combine the shrimp with the sautéed vegetable mixture and salt and pepper to taste. Fold in enough aioli, a teaspoon at a time, just to bind the burgers. Form into 4 patties and refrigerate until ready to cook.

3. Heat the remaining 3 tablespoons olive oil in a large frying pan (cast iron works well) over medium-high heat. Fry the patties until golden and cooked through, about 4 minutes on each side.

4. Spread aioli on both sides of the toasted buns, and assemble the burgers, using your favorite accompaniments, such as big leaves of buttercrunch lettuce.

✦ Roasted Garlic-Orange Aioli :

• 1 head of garlic
• ½ cup plus 1 tablespoon extra virgin olive oil
• 2 large egg yolks, at room temperature
• ½ cup grapeseed or vegetable oil
• Kosher salt
• 2 tablespoons fresh orange juice
• 1 teaspoon finely grated orange zest
• Freshly ground black pepper

✦ Preparation Steps (Roasted Garlic-Orange Aioli) :

1. Heat the oven to 400°F. Peel away the outer skin of the garlic head and cut off the top ¼ to ½ inch to expose the individual cloves. Drizzle 1 tablespoon of the olive oil over the garlic, wrap it in foil, and roast for 30 to 35 minutes, until the cloves are soft when pressed. Let cool.

2. Squeeze the garlic cloves from their skin. Mash 3 cloves and set aside, reserving the rest for another use.

3. In a medium bowl, whisk the egg yolks. Gradually whisk in the remaining ½ cup olive oil, then the grapeseed oil—begin with small drizzles, then whisk in a thin stream until the mayo is very thick. Whisk in a pinch of salt, then the orange juice a little at a time (you may not need the full amount). Whisk in the orange zest and the roasted garlic paste. Season with salt and pepper.

❤ Don't Forget To Read :

TIPS FOR HALTHY EATING IN SUMMER

ROASTED BUTTERFLIED CHICKEN WITH CARDAMOM AND YOGURT

✠ Ingredients :

• 1 teaspoon black peppercorns
• 2 teaspoons sea salt
• 1 teaspoon freshly ground coriander
• 1 teaspoon freshly ground cumin
• 3 garlic cloves
• 1 tablespoon olive oil
• ½ cup whole milk yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon fresh lemon juice
• One 3- to 4-pound chicken, butterflied
• Fresh cilantro leaves for garnish

✠ Preparation Steps :

1. Grind the cardamom seeds and peppercorns to a fine powder in a mortar and pestle or a spice/coffee grinder. Stir in the salt, coriander, and cumin, then add the garlic and smash it. Add the olive oil and work everything together to form a paste. Transfer to a small bowl and stir in the yogurt, ginger, and lemon juice.

2. Place the chicken in a large bowl or a baking dish. Rub about half the yogurt mixture between the skin and the meat over the breasts and thighs. Then smear the remaining yogurt all over the chicken, front and back. Refrigerate for at least 3 hours, and up to 24 hours.

3. Thirty minutes before roasting, remove the chicken from the refrigerator and let it sit at room temperature. Heat the oven to 425°F.

4. Place the chicken breast side up in a cast iron skillet or baking pan. Roast for 45 minutes to 1 hour, until the internal temperature of the thickest part of the thigh registers 165°F. Let the chicken rest for 15 minutes before carving.

5. Serve the chicken garnished with cilantro leaves.

❤ Good news !

TANGERINE AND ALMOND SHORTBREAD TART

TANGERINE AND ALMOND SHORTBREAD TART

♦ Ingredients :

➽ Tart

• 2 tangerines
• 1¾ cups all-purpose flour
• 1/3 cup confectioners’ sugar
• 1 teaspoon kosher salt
• 12 tablespoons (1½ sticks) chilled unsalted butter, diced
• ½ cup superfine sugar
• ¼ cup packed dark brown sugar
• ¼ cup orange blossom honey
• 1 cup heavy cream
• 3 cups sliced almonds, toasted

➽ Optional Garnish

• 1 cup heavy cream
• ½ teaspoon vanilla extract
• 1 tablespoon superfine sugar
• Small fresh mint sprigs

♦ Preparation Steps :

1. Zest the tangerines and juice them. Chill the juice.

2. Pulse the flour, confectioners’ sugar, salt, butter, and tangerine zest in the bowl of a food processor until combined and the butter pieces are pea-size. Add tangerine juice by the tablespoon, pulsing, until the dough looks like wet sand (reserve the remaining juice). Pulse just until the dough starts to form a ball.

3. Line the bottom of a 10-inch tart pan with a removable base with buttered parchment paper. Pat the dough into the tart pan, being careful to press it up and into the sides. Chill the crust for at least 1 hour, and up to 4.

4. Heat the oven to 375°F.

5. In a heavy saucepan, mix together the superfine sugar, brown sugar, honey, and 2 teaspoons of the reserved tangerine juice and cook over medium-low heat, swirling the pan gently, until the sugars and honey dissolve, then cook for 5 to 7 minutes, until the mixture darkens and caramelizes. (Tip: You can use the leftover tangerine juice mixed with some warm water to brush down the sides of the pan to remove any sugar crystals.)

6. Add the cream, increase the heat to medium, and cook the mixture at a low boil for 8 to 10 minutes, until it is richly caramelized and thick, making sure it doesn’t boil over. Stir in the almonds and spread the mixture in the chilled tart crust.

7. Bake the tart for 30 minutes, then lower the temperature to 350°F and bake for another 15 minutes, or until the crust is richly browned. Cool the tart completely on a rack.

8. To make the optional whipped cream: Whip the cream, vanilla, and sugar together.

9. To serve, remove the sides of the pan and, using a long-bladed spatula, slide the tart off the pan bottom and onto a cake stand or platter. Serve with sweetened whipped cream and a mint garnish.

❤ That's Not All, Read Also :

LAMB MERGUEZ

LAMB MERGUEZ

✔ Ingredients :

• 1 pound freshly ground lamb shoulder
• 2 garlic cloves, finely minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon Spice Mixture (recipe follows)
• 2 tablespoons harissa (I prefer fresh harissa, as opposed to what is available in a can or a tube)
• 1 tablespoon tomato paste
• Ice water as needed
• ¼ teaspoon salt, or more to taste

✔ Preparation Steps :

1. Combine all the ingredients except the ice water and salt in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed. Add ice water a tablespoon at a time, mixing until the mixture is well combined. Add salt. (If you have ground the meat yourself, you probably won’t need much ice water.)

2. Form a little patty of the mixture and cook it in a small frying pan over medium-high heat. Taste the patty and adjust the seasoning as you see fit.

3. Cover the mixture and refrigerate for at least an hour, preferably overnight, to help the flavors develop.

4. Dip your hands in ice water as you form sausage patties, about 2 inches in diameter and ½ inch thick. Refrigerate the patties if you are not going to cook them right away. (Or, if you like, you can stuff the sausage mixture into a casing to form a long coil.)

5. Fry the patties in a heavy frying pan over medium-high heat for 3 to 4 minutes per side until browned. (Or grill the merguez coil for 10 to 12 minutes, turning once.) 

✔ Spice Mixture :

• 1 tablespoon coriander seeds, toasted
• 1 tablespoon cumin seeds, toasted
• 1 tablespoon anise seeds (or fennel seeds in a pinch), toasted
• 1 tablespoon ground cinnamon (I used Ceylon)
• ½ to 1 teaspoon cayenne pepper, depending on the spiciness of your harissa
• 2 teaspoons turmeric

1. Combine all the ingredients and finely grind using a spice grinder or a mortar and pestle. The extra can be stored in a lidded glass jar.

❤ Don't Forget :

ROASTED CARROT SOUP

ROASTED CARROT SOUP

✦ Ingredients :

• 6 to 8 large carrots (about 1¾ pounds), peeled and cut into
• ½-inch-thick slices
• ¼ cup olive oil
• Salt
• 6 cups vegetable stock, or as needed
• One 1-inch-long piece fresh ginger, peeled
• 1 fresh thyme sprig, plus chopped thyme for garnish
• ½ large sweet onion, chopped
• 2 large garlic cloves, chopped
• Fresly ground black pepper

✦ Preparation Steps :

1. Set an oven rack 6 to 8 inches from the heat source and turn on the broiler. On a large rimmed baking sheet, toss the carrots with 2 tablespoons of the olive oil and sprinkle generously with salt. Broil the carrots until they brown and soften, turning them over with a spatula every 5 minutes or so; this should take 15 to 20 minutes.

2. Meanwhile, bring the stock to a boil in a medium saucepan. 

Add the ginger and sprig of thyme, turn down the heat, and simmer gently for 15 minutes.

3. Just before the carrots are done put the onion in a large saucepan with the remaining 2 tablespoons olive oil and brown over medium heat, stirring frequently. Add the garlic and cook for a minute, then add the carrots.

4. Remove the ginger and thyme from the stock and add the stock to the onions and carrots. Bring to a boil and simmer for 5 to 10 minutes, until the carrots are very soft.

5. Use an immersion or a standard blender to puree the soup until smooth. If the soup seems too thick, add more stock or water and reheat gently. Add salt and pepper to taste.

6. Serve garnished with chopped thyme.

❤ Read Also :

SPRING COOKBOOK : EGG DECORATION RECIPE

5 TIPS FOR HALTHY EATING - RECIPES IN SPRING

 

SWEET POTATO AND PANCETTA GRATIN

➥ Ingredients :

• 2 medium sweet potatoes (1 pound)
• 4 ounces Gruyère cheese, shredded (1 cup)
• 4 ounces pancetta, cut into small dice (1 cup)
• ¼ teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• ¾ cup heavy cream

➥ Preparation Steps :

1. Heat the oven to 400°F. Generously coat a 12-cup muffin tin with butter, oil, or nonstick cooking spray.

2. Peel the sweet potatoes and slice into 1/8-inch-thick rounds. Put a slice of the sweet potato into each muffin cup.

Top each with about a teaspoon of the shredded Gruyère and diced pancetta; sprinkle with a little salt and white pepper. Repeat twice, overlapping smaller sweet potato slices if necessary to make a full layer and using all the slices. Scatter the remaining cheese and pancetta on top. Spoon a tablespoon of heavy cream on top of each gratin.

3. Cover the pan loosely with a sheet of aluminum foil. Bake for 20 minutes. Remove the foil and bake, uncovered, for 20 to 25 minutes, until the sweet potatoes are tender.

4. Allow to cool for 10 minutes before removing the gratins from the muffin tin and serving.

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WARM ORZO SALAD WITH BEETS AND GREENS

WARM CUSTARD SPOON BREAD

WARM CUSTARD SPOON BREAD

✢ Ingredients :

• 1 cup all-purpose flour
• ¾ cup stone-ground cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon freshly grated nutmeg
• ½ teaspoon sea salt
• 2 large eggs
• 2 cups milk (I use 2%)
• 2 tablespoons plus 2 teaspoons unsalted butter, melted
• 1½ tablespoons white vinegar
• 1 tablespoon vanilla extract
• 1 cup heavy cream

✢ Preparation Steps :

1. Heat the oven to 350°F. Place an ungreased 8-inch square baking dish in the oven on the middle rack to warm.

2. Mix the dry ingredients together in a large bowl.

3. In another, large bowl, whisk together the eggs, milk, 2 tablespoons of the melted butter, the vinegar, and vanilla. Add the dry ingredients and slowly stir until the batter is smooth and free of lumps.

4. Remove the heated baking dish from the oven and add the remaining 2 teaspoons butter, using a brush to coat the base and sides of the dish. Slowly scrape the batter into the dish and place it on the oven rack. Slowly pour the cream over the batter; do not stir. Bake for 45 to 50 minutes, or until the top layer is golden brown and a knife comes out clean. Remove from the oven and let stand for 10 minutes before serving.

5. Enjoy!

WARM ORZO SALAD WITH BEETS AND GREENS

♦ Ingredients :

• ¼ cup pine nuts
• 12 ounces medium beets with greens attached
• 2 tablespoons extra virgin olive oil
• ½ medium red onion, thinly sliced
• 2 garlic cloves, minced
• 8 ounces orzo
• 3 ounces feta cheese, crumbled
• Kosher salt and freshly ground black pepper

♦ Preparation Steps :

1. Toast the pine nuts in a dry skillet over medium heat until they begin to brown. Watch carefully, as they will burn in a flash. Remove from the heat and transfer to a bowl to cool.

2. Remove the beet greens and reserve. Peel the beets and chop them into bite-size pieces. Remove the stems from the beet greens and slice the leaves into strips. Wash the greens thoroughly to remove any grit.

3. Heat the olive oil in a large skillet over medium heat. Add the red onion and garlic and cook until the onion is tender and golden brown, 10 to 15 minutes. Reduce the heat to medium-low and add the beet greens. Cover and cook, tossing occasionally, until the greens are wilted, about 5 minutes.

4. Meanwhile, cook the beets in a pot of boiling salted water until just tender, 10 to 12 minutes. Remove the beets from the pot using a slotted spoon and set aside.

5. Return the water to a boil and add the pasta. Cook until al dente; drain.

6. Transfer the orzo to a bowl, add the beets, pine nuts, beet greens, and crumbled feta, and toss. Season with salt and pepper to taste and serve. 

FIG AND BLUE CHEESE SAVOURIES

♦ Ingredients :

• 1 cup all-purpose flour
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 4 ounces blue cheese, crumbled
• Freshly ground black pepper
• About 3 tablespoons fig preserves

♦ Preparation Steps :

1. Heat the oven to 350°F. Line a baking sheet with parchment paper.

2. Place the flour, butter, blue cheese, and a few grinds of black pepper in the bowl of a food processor and process until the dough just comes together and starts to form a ball.

3. Dump the dough out onto a lightly floured surface and knead a few times to pull it together. Then roll out to a 1/8 -inch thick circle with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch round cutter and transfer to the parchment-lined baking sheet. Reroll the scraps (no more than once) and cut more rounds.

4. Using the back of a rounded ½-teaspoon measure or your knuckle, make an indentation in the center of each dough round. Spoon about ¼ teaspoon of the fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentation.

5. Bake the savouries until the preserves are bubbling and the pastry is light golden on the bottom, 10 to 12 minutes. Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to finish cooling.

♥ See Also : 

VEGETABLE SOUP RECIPE

BEST CHICKEN WINGS : KOREAN FRIED CHICKEN WINGS

✔ Ingredients :

♡ Chicken

• 2½ pounds chicken wings, tips discarded, wings cut apart at the joints
• 1 cup Wondra flour
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• Vegetable oil for deep-frying

♡ Glaze

• 1 cup thinly sliced peeled fresh ginger
• 3 tablespoons soy sauce
• ½ cup packed light brown sugar
• ¼ cup rice vinegar (or white vinegar)
• 2 tablespoons honey
• 1 to 2 tablespoons Korean fermented chile or red pepper flakes
• 1 to 2 tablespoons sesame seeds, toasted (optional)

✔ Preparation Steps :

1. First, prep the chicken wings: Rinse them with cool water and pat dry with paper towels.

2. In a large bowl, combine the Wondra, salt, and pepper. Dredge the chicken wings in the flour mixture to give them a fine, light coating and set them aside on a platter or baking sheet.

3. Heat about 2 inches of vegetable oil to 350°F in a deep fryer or a large deep saucepan. Fry the chicken wings in batches, being careful not to crowd the pan or let the heat dip too much, for 5 minutes. Let the wings cool on a paper-towel-lined baking sheet. Set the pan of oil aside.

4. To make the glaze: In a small saucepan, combine the ginger, soy sauce, brown sugar, 1 cup water, and vinegar and bring to a boil over medium-high heat. Add the honey and fermented chile and boil to reduce the glaze by half—it should have a thick, maple-syrup-like consistency. Set aside.

5. Heat the oil to 350°F again. Fry the wings in batches until crispy golden brown, 5 to 8 minutes. Drain them on a rack or paper towels. While they’re still hot, dip the wings in the glaze, or just brush it all over the wings. If desired, top the wings with a generous shower of sesame seeds before serving.

❤ You May Also Like :  ROASTED RADISH AND POTATO SALAD WITH BLACK MUSTARD AND CUMIN SEEDS

 

ROASTED RADISH AND POTATO SALAD WITH BLACK MUSTARD AND CUMIN SEEDS

✔ Ingredient :

• 1 large Yukon Gold potato, scrubbed and cut into bite-size pieces
• Extra virgin olive oil
• Coarse sea salt and freshly ground black pepper
• 8 to 10 radishes, preferably a variety of sizes and types (I used Easter Egg and French Breakfast radishes), trimmed
• ½ teaspoon black mustard seeds
• ½ teaspoon cumin seeds
• 2 tablespoons fresh lemon juice
• ½ teaspoon sugar
• 2 tablespoons whole milk yogurt
• 2 tablespoons thinly sliced scallions

✔ Preparation Steps :

1. Heat the oven to 400°F.

2. In a medium bowl, combine the potatoes with a glug or two of olive oil, a good sprinkling of sea salt, and a few grinds of black pepper, tossing to coat evenly. Spread the potatoes in a single layer on a foil-lined baking sheet and roast for 10 minutes (set the bowl aside).

3. Meanwhile, halve or cut any large radishes into wedges; leave smaller ones whole. Combine the radishes with another glug or two of olive oil and some salt and pepper in the same bowl that you tossed the potatoes in; mix well to coat evenly.

4. Using a wooden spatula or spoon, gently push the potatoes around, being careful to keep the skins as intact as possible. Push the potatoes to one side of the baking sheet and add the radishes to the other side in a single layer. Roast for another 10 to 12 minutes, or until the potatoes and radishes are tender, shaking the pan midway through. Remove the baking sheet from the oven and allow the vegetables to cool completely (this will make it easy to remove them from the pan without sticking especially the potatoes).

5. Meanwhile, in a small sauté pan, heat 1 teaspoon olive oil over medium heat. When it’s hot, add the mustard and cumin seeds and gently mix. Cook for about a minute, stirring, until fragrant, being mindful that the mustard seeds will start to pop. (I use my wooden spoon as a shield to keep them from popping all over the place.) Remove the pan from the heat and set aside.

6. Combine the lemon juice, sugar, and ½ teaspoon salt in a small bowl and stir to dissolve.

7. Halve any small radishes and transfer the roasted radishes and potatoes to a bowl. Add the yogurt, mustard and cumin seeds, and scallions, folding with a spatula to combine. Add the lemon juice mixture by the teaspoonful, tasting as you go. (I used 1½ teaspoons.) Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to develop. Bring the salad to room temperature before serving.

♥ Read Also :

ROASTED RED PEPPER SOUP WITH CORN AND CILANTRO

ROASTED RED PEPPER SOUP WITH CORN AND CILANTRO

✦ Ingredients :

➤Soup

• 5 large red bell peppers, cut in half, cores, seeds, and ribs removed
• 4 large heirloom tomatoes, cored and quartered
• 3½ large shallots, 3 halved, remaining ½ shallot minced
• 8 large garlic cloves, in their skins
• Extra virgin olive oil
• Kosher salt and freshly ground black pepper
• ¼ teaspoon smoked paprika
• 2½ cups chicken stock or low-sodium broth, plus more if needed
• 2 small ears sweet corn, husked and kernels cut from the cob
• 2 teaspoons fresh thyme leaves, minced
• 1 tablespoon unsalted butter
• ¼ cup crumbled feta cheese

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WINTER DISHES RECIPE : BEEF ORANGE STEW 

✦ Preparation Steps : Cilantro Oil :

• A small bunch of fresh cilantro
• Extra virgin olive oil
• Sherry vinegar
• Kosher salt and freshly ground black pepper

1. Heat the oven to 425°F.

2. Toss the peppers, tomatoes, halved shallots, and garlic cloves into a large bowl. Drizzle with a tablespoon or so of olive oil, season generously with salt and pepper and toss to coat. Place the vegetables in a single layer, skin side up, on a baking sheet with a rim.

3. Roast the vegetables for 45 to 60 minutes, until everything has started to take on a nice charred appearance. Check the shallots and garlic at 45 minutes—if they are soft, remove them from the pan and reserve; if not, leave them in the pan. When the vegetables are done, remove from the oven and let cool slightly.

4. Carefully peel the charred skin from the peppers and tomatoes. Squeeze the garlic cloves from their skins. Put the tomatoes, peppers, garlic, and halved shallots in a large saucepan, along with the smoked paprika, and chicken stock. Bring to a boil over high heat, then lower the heat to medium and cook, uncovered, for 15 minutes.

5. Working in batches, puree the soup in a blender and return to a clean saucepan. Taste and adjust the seasoning. Keep the soup warm over low heat.

6. To make the cilantro oil: Bring a medium saucepan of salted water to a boil. Toss in the cilantro leaves and blanch for about 30 seconds. Drain the cilantro and put it in a bowl of ice water to stop the cooking. Drain again and pat dry. Finely chop the leaves, then toss them in a small bowl with a few tablespoons of olive oil (enough to make a spoonable cilantro oil). Add a splash of sherry vinegar and salt and pepper to taste. Set aside.

7. Heat a medium sauté pan over a medium heat. Add a splash of olive oil and the minced shallot and cook until the shallot starts to take on some color, 2 to 3 minutes. Add the corn kernels, some salt and pepper, and the thyme and cook for 2 minutes, then toss in the butter; when it has melted, remove the corn from the heat and transfer to a bowl.

8. To serve, arrange a small pile of the corn in the center of each of 6 warmed soup bowls, pour the soup around, drizzle with some cilantro oil, and sprinkle with a little of the crumbled feta. 

How a Healthy Summer Diet Can Keep You Cooler ?

► Sick of sweating through your clothes in 100 degree weather, unable to resist the intense heat? Is your hair frizzy from the humidity and your face and body getting riddled with pimples? 

Are you constantly trying to stay cool, but just don't know the RIGHT way to do it ? Read on for some unexpected, simple and helpful Ideas !

Read Also : Tips for Halthy Eating in Summer

✪ Follow a Healthy Diet that includes whole grain products, plenty of fresh vegetables and fruits, and lean sources of protein. Eating foods high in Vitamin C but low in saturated fats and carbohydrates might keep your skin looking younger longer. 

✪ Summer Heat can leave your body overheated and dehydrated; however, several meals and snacks can help to reduce your core temperature and keep you hydrated during hot summer months. Summer is the best time to increase your fruit and vegetable intake with fresh produce from local farmer’s markets and grocery stores. 

✪ Fresh Fruit, Vegetables and lean protein options provide essential nutrients that fuel and cool your body throughout the summer.

✪ Keeping Liquids with you at all times is an easy way to prevent dehy-dration. Keep bottles of water and juices on hand for activities one participates in on hot days. 

↪ That's Not All, This is a list of Some vegetables and fruits that contains a lot of water !

©RecipeHealthyFood.com

Spring CookBook : Egg Decoration Recipe

Photo: Thomas Neckermann

➡ What would we do without the egg? It's a dietary mainstay, not only for breakfast but to feed finicky kids, stand in for a quick lunch or supper, blend raw into holiday nogs, and as an ingredient in all kinds of sweet and savory dishes.

➡ Ingredients : For 4 servings :

• 1 shallot
• 150 g carrots
• 15 g of butter
• 1 tablespoon of flour
• 300 ml vegetable stock
• 6 eggs
• 150 ml whipped cream
• 1 egg yolk
• 50 g capers, (for example, Nonpareilles)
• salt, pepper
• 2 tablespoons of lemon juice
• 1 stalk of parsley

 

Read Also : 5 Tips for Halthy Eating - Recipes in Spring

➡ Preparation Steps :

1 - Shallot finely dice. Carrot peel and cut it into cubes. Melted butter in a pan, shallot is at medium heat until glazed sweating. Stir in the flour and braise for 1 minute. Add the vegetable stock with stirring, carrots to admit and 10 minutes over a gentle heat cook.

2 - Eggs in 5-7 minutes wax cook. In the meantime, whisk the cream and egg yolk and pour into the sauce with stirring, no longer cook! Stir in the capers and with salt and pepper and lemon juice to taste.

3 - Parsley leaves pluck and Chop coarsely. Eggs drain, quenching, peel and cut in half. Eggs in the sauce and serve sprinkled with parsley. This tastes rice.

Nutritional values :

Per Serving :

313 kcal

13 g of protein

25 g fat

8 g KH

Time : 30 min

Winter Dishes Recipe : Beef Orange Stew

credit : odelices.com

✔ Unique dishes, family, traditional, simmered… With the fall of the temperatures and the arrival of the snow in some regions you want to enjoy a generous cuisine, which rhymes with authenticity, sharing and conviviality. 

That this is for your meal of Sunday or for the evenings of the week, Step by Step ...

✔ Ingredients : For 4 People :

• 2 onions
• 4 carrots
• 20 g of butter
• 3 tablespoons flour
• the juice of 2 beautiful oranges
• 1 liter of blond beer or amber
• 3 tablespoons of brown vergeoise (or brown sugar)
• 2 sheets of Laurier
• 1/2 teaspoon ground cumin
• 2 cloves
• salt, pepper

Easy And Awesome Recipes to Prepare : Winter Ratatouille Recipe

                                                                         Vegetable soup Recipe

 

✔ Preparation :

1. Cut the meat in thick slices. Peel the onions and cut them in slices. Peel and cut the carrots into washers.

2. In a casserole, brown the slices of meat in the melted butter. (Do this twice if the pot is small). Season to taste. Add the flour and onions. Mix well and cook for 5 min while stirring, to tenderize the onions without the coloring.

3. Add the orange juice and let him cook for 2 min. Then, add the beer, 50 cl water, the brown sugar, bay leaf cumin and cloves. Bring to a boil, cover and then lower the fire to simmer for 2h45. Add the carrots 1h before the end of the cooking.

4. Remove the cover, increase the fire and cook, stirring, until the sauce has reduced by half.

     Preparation: 30 min
         Cooking time: 3 hours
Difficulty : Easy

Autumn Dishes Recipe : Potatoes With Mozzarella and Seed Oil

Photo: Thorsten Suedfels

A colorful mixture of sweet potatoes, green beans, peppers and parsley, which makes you full and happy. What more do you want?

Ingredients : For 4 servings :

• 500 g potatoes
• 5 tablespoons of olive oil
• 150 g of green bean
• salt
• 2 spring onions2 pumpkin seeds
• 1small red peppers
• 4 stems of bean cabbage
• 4 stems of smooth parsley
• 1 mozzarella, (about 150 g)
• 3 Pumpkin seed oil
• 3 aceto balsamico
• pepper
• sugar

Read Also : Healthy Eating in Autumn

 

Preparation Steps :

1. Sweet potatoes shells, cross in about 1 cm thick slices. 3 tablespoons olive oil in a large frying pan-coated. Sweet potatoes is at medium heat in a total of 15 minutes on both sides roast.

2. Cleaning and beans in boiling salted water cook for 5-6 minutes. In the sieve drain, quenching, drain. Paprika plasters, peel and cut into cubes. Spring onions cleaning, washing, the white and bright green cut into rings. Pumpkin seeds in a pan without fat roasting.

3. Sheets of savory and parsley pluck, chop coarsely. Drain mozzarella, cut into slices. The rest of olive oil, pumpkin seed oil and vinegar with salt, pepper and a pinch of sugar stir up. Paprika and beans to the potatoes, short order rates, season with salt and pepper. Serve vegetables with mozzarella and sprinkle with vinaigrette. With pumpkin seeds and sprinkle herbs.

 

 

Nutritional Values :

Per 1 serving :
503 kcal
12 g of protein
32g fat
37 g KH

Time : 30 Min