Category Archives: Appetizer
Split peas & leeks soup
This is a nice winter soup and a good idea to use leeks’ green…You can add spinach or any vegetable you like! To make it you will need: 120 g split green peas 350 g leeks 750 ml … Continue reading
Posted in Appetizer, Soup of the day
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Salade niçoise
A quick recipe for a fresh traditional niçoise salad… you just need to boil eggs! To make this salad, you will need: Ripe tomatoes, quartered Italian pepper finely sliced Green onions Black olives Anchovies Green fava beans Capers Salt & … Continue reading
Posted in Appetizer, Salad
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Parmesan & zucchinis “terrine”, red pepper coulis;Terrine de courgettes au parmesan, coulis aux poivrons
This summer is terribly hot this year in Boston. Here a fresh idea for a light lunch or dinner: A zucchinis terrine, with a red pepper sauce. Cet été est très chaud et humide a Boston. Voici une excellente idée … Continue reading
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Tarte fine aux tomates confites à la tapenade…Cherry tomato & tapenade tartlet
Black olive tapenade, oven-roasted cherry tomatoes & parmesan crust…this is a real summer delight! With a mesclun salad, this a light lunch. Miniature, it become a great appetizer!
Posted in Appetizer, Craving of the day
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Carrot Cappuccino
After a nice vacation in France this summer, I come back with new recipes from the french ” Saveurs” magazine. This little “amuse bouche” is easy, colorful , fresh & and seasoned I like… For 4 cup: 4 carrots, … Continue reading
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TAPAS: a taste of Spain
Spring is coming soon, at least I guess so! We change our menu and think about having “aperitif ” on the terrace. Tapas, those little dishes from Spain, sound perfect for that! Here are 2 recipes: Roasted bell pepper Salad … Continue reading
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The traditional “Quiche Lorraine”
Quiche is a part of French cuisine. The traditional one comes from Lorraine: it’s an open pie with a filling of creamy custard and bacon. We can add grated cheese. Choose what you like : mushrooms, onions, asparagus, spinach, salmon… … Continue reading
Beetroot variations
3 principal ingredients: beets, goat cheese, pistachios. 3 different ways to make an entrée. 3 gourmet pleasures, light, colorful and fresh. Easy. A ” mise-en-bouche”: beet mousse with goat cheese chantilly and pistachios. Mix beets, balsamic vinegar, salt & pepper. … Continue reading
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Salmon Rillettes
It is crazy how many things we can do with this fabulous fish! Today, I made some Salmon “rillettes”. Rillettes, in France, are a kind of slow cooked meat (traditionally pork, rabbit or duck) which is blended with fat. The … Continue reading
Posted in Appetizer, Fish lovers
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Easy green pesto…
I feel like doing a pesto, home made as usual. This is a basic one, I never add Parmesan if I want to keep it for a while in the fridge. But you can change the taste using different fresh … Continue reading
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Amuse Bouche 