Caramelized Fennel, Feta, Mint & Spelt Salad

When you stop eating wheat (couscous, bulgur to name a few) you have to become creative about the cereals you add in your salads. I recently discovered spelt grains: they have an delicious roasted flavor with a chewy texture (close to the wheat...

Gluten-Free ‘Scotch Egg’

The origin of the 'Scotch egg' is disputed: some say that it is an English dish (and not specifically Scottish) created by Fortnum & Mason during the 18th century. Some, on the opposite, say it was invented by Scottish farmers in the Mi...

Chicken & Broccoli Red Curry Soup & Rice Noodles

I've become - and I told you so- an unconditional lover of rice noodles. I had to test the curry seasoning with those. Therefore, I went to my asian product supplier (the well-known Tang Frères in Paris) to find the curry paste to mix with the...

Rice Noodle, Crab & Green Pea Salad

I've become an addict of rice noodles and the countless number of recipes you can make out of them. Here's a recipe with crab (the brand Chatka, is a real classic), green peas (buy some frozen ones, the season is supposed to be over), lime and he...

Sautéed Tofu, Spinach, Tomatoes & Pine Nuts

I had to post a tofu recipe for many reasons. First of all, because tofu has a bad reputation of a tasteless ingredients with no fun. Second of all, because my dear friend Yetta (http://www.latyworld.com/fr/) cooks it so well and I had to e...

Rice Noodles, Shrimps & Herb Sauce

This recipe is one of my cuisine's great classics, while I improve the sauce every time I make it. I've chosen shrimps and lots of different herbs, I love mixing smells and tastes. You can replace the shrimps by fish or thinly sliced meat...trust...

Grilled Sea Bass, Watermelon, Tarragon & Black Olives

If you're enjoying your Summer holidays, you must have passed by a watermelon ! And did you know that watermelon should not only be a fruit salad ingredient or on a fruit stick but that it really goes very well with other salty ingredients? H...