Vegetarian – dairy

moelleuxfigue2web

Apéro Gourmand – Soft bouchées with sheep Basque cheese and figs

26
15 years ago
by silvia in ,
Apéro Gourmand – Bouchées moëlleuses au fromage de brebis et figues I have to admit that I have a weakness for Basque cheeses, I am not a Basque and far from being one, but I love Basque cuisine and products. I used a pure sheep Basque cheese here, you can use other sheep cheeses but pecorino is [...]
greensegg2web

My little volcano – Egg nests in a green crater

20
15 years ago
by silvia in ,
Mon petit volcan – Nids d’oeufs en cratère vert I got inspired  by a very popular Turkish dish called “Mthlama” made out of Swiss chards, onions, mint and eggs. I used kale in this dish, simply because I love the texture of a thicker green leaf. Turkish cuisine has combined flavors of [...]
beignetchoufleur4web

A crunchy bite – Cauliflower beignets with hot chili tomato sauce

25
15 years ago
by silvia in , ,
Ca croustille sous la dent – Beignets de chou fleur et sauce tomate piquante I only have one or two recipe involving frying, I almost never fry food…and this for many reasons, first of all for health and calories issues and last but not least for the disgraceful smell of the house that has been [...]
cassoulet3web

A very unusual cassoulet – Vegetarian cassoulet with trout beans and wild mushrooms for guest post

22
15 years ago
by silvia in ,
Un cassoulet peu traditionnel – Cassoulet vegetarien aux haricots pour Five Star Foodie Natasha from Five Star Foodie kindly requested me if I could be one of her participants for a contest she is holding on her blog. I was of course extremely flattered but to be honest, most of the time, I tend [...]
napoleonweb

A little bundle of joy – Napoléon of eggplants, king oyster mushrooms and manchego – Tomato concassée

28
15 years ago
by silvia in , ,
Un brin de bonheur – Napoléon d’aubergines, pleurottes géantes et manchego – Concassée de tomates For the pastry “connaisseurs“, Napoléon is a famous pastry from Eastern Europe, made out different layers of crème patissière (custard), and puff pastry. While in Lithuania, and during its Russian [...]
tartifletteweb

No reblochon, no tartiflette – Fake Tartiflette with asparagus and brie

25
15 years ago
by silvia in
Pas de reblochon, pas de tartiflette – fausse Tartiflette végétarienne aux brie et asperges If you’ve been to Savoie (Savoy), you’ve probably tasted one of their specialties, la Tartiflette. Unlike what it may sounds, Tartiflette is not a tart. It’s not an old dish either. Most recipes derive [...]
piperade2web

Piperade revisited – Pipérade with polenta crostino and quail egg

28
15 years ago
by silvia in ,
Pipérade revisitée – Pipérade avec crostino de Polenta et oeuf de caille This “Pipérade Revisited” is a colorful dish, simply because it really represents what Citron et Vanille is all about…French, Italian, Mediterranean cuisine with a contemporary twist, using local ingredients. Pipérade is a [...]
quichefetamentheweb

When you have too much dough – Mini quiches with zucchini, olives, feta and mint, wholewheat crust with herbes de Provence

36
15 years ago
by silvia in , ,
Quand on a des restes de pâte – Mini quiches aux courgettes, olives, feta et menthe, pâte brisée complète aux herbes de Provence I made a large quiche just like those mini ones for a dinner party, and I had leftover dough…which I did not want to throw away. Why throw away food that you enjoyed [...]
quichecamembert3web

A quiche unlike others – Cauliflower-camembert quiche with chili-poppy seed crust

39
15 years ago
by silvia in , ,
Une quiche pas comme les autres – Quiche de chou fleur au camembert et pâte aux graines de pavot-piment A good friend of mine just had surgery on her foot, and is staying at home recovering, so when I asked her if she wanted me to bring her something, she responded “a vegetable quiche”! So here we [...]
feveoeufdecaille8web

Have you tried eating velvet? – Cream of fava bean and edamame with poached quail eggs

40
15 years ago
by silvia in ,
Avez-vous déjà mangé du velours – Crème de fèves et edamame aux oeufs de caille pochés Quail eggs are underused in my opinion…aren’t those adorable? l love those tiny and cute eggs, they’re so delicate with a very fragile shell, and certainly can enhance any velouté. I like anything that comes in [...]
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