After a week-end full of libations, where moderation was the only thing I haven’t seen, I’ve chosen to cook a fish on the monday, but not too diet. Because it’s still the tomatoes season, I’ve been for a tomatoes risotto, Scamorza and pike perch, with a bit of Red Malabar pepper. Because of the tomato,…
Receipes
Ondenval’s trout, in a spicy sweetness
I’ve already talked a few times in the french version of the website about the Ondenval’s trout, which has reconciled me with fresh trout I was used to dislike because of muddy taste. I’ve bought one during a trip in Liège because a wanted to comfit it, as it’s done for salmon, in a recipe…
Tomatoes, belgian shrimps and Sole : a bit of freshness during the Summer
I wanted a fresh receipe to celebrate the end of my summer holidays, and my come-back on the weblog. This receipe, quite simple, play on the acidity and its balance with seafood flavors and potatoes. The potatoes, cooked like a risotto, are there to give consistancy to the plate. the Green Zebra juice, flavorful and…
Rolled Lamb’s chest, Mozzarella Cornelissen
I have to confess I’m font of lamb, also of less renowned piece. Even if lamb’s chests have not a great delicacy, the presence and the power of the flavour can make me turn to crazy. In this case, I’ve searched to counterbalance the meat’s power by a sous-vide cooking ; I didn’t want to…