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Bread Tartines

9 Sep

From the famous chef Marx, here is a recipe of ‘tartine’ that i modified a little and another one.
Quick, simple and healthy= Perfect for summer!

Ingredients for the cuncumber- radish tartine:
– Poîlane bread (traditional big round bread with yeast  in thin slices made by a family)
– cuncumber
– radish
– salt & pepper
– olive oil
– chive
(-butter of you want to cook the bread like the chef)

You can have 2 ways of cooking your bread: just roast it in the oven 3 mn, or fry it a little in some butter in a pan.
Cut your cuncumber and your radish in really thin slices. Put on your bread nicely, add some salt, pepper, olive oil and chive.

Ingredients for the dried tomatoes and ham tartine:
– Poîlane bread

– dried tomatoes
– Bayonne dried ham
– parmesan
– olive oil
– pepper

Cook your bread as said above. Put some dried tomatoes, ham, parmesan and cover with little olive oil and pepper (you shouldn’t need salt since the cheese and the ham are already quite salty).

Back to Paris & a new recipe

9 Sep

I’m back and already made some trips to the bakeries and tried some new recipes!

As it’s still pretty hot in the capital, let’s start with a Carrot Gaspacho!

Ingredients (3/4 people):
– 12 fresh carrots
– 1 broth (chose chicken broth)
– 1 table spoon of olive oil
– mint
– salt & pepper
– 1 garlic
– saffron
– cumin

Peel and cut the carrots in really thick slices. Boil then 10mn.
Cut the garlic, cook it with the carrots, that you previously cut in thinner slices, and olive oil 5mn in a pan then cover with a lot of water. Add the broth, saffron, cumin, and wait 10mn.
Pour everything in a mixer, add salt, pepper, mint and mix the all. Then put in the refrigerator for at least 4 hours.

Veggies & cheese Omelette

4 Jul

I had some eggs left…inspired from the family version of the piperade, but with other veggies since i didn’t have them.

Ingredients:
– Green Aspargus
– Broccoli
– 2 eggs
– 1/2 slice of Bayonne ham
– 4 really thin slices of camembert
– pepper
– 1 tablespoon of olive oil
(- butter for the omelette if you want)

Cook your aspargus and bocolis in a pan with the olive oil. Remove them from the pan. Beat your eggs and add the butter if you want to, the ham. Empty it in your pan with the remaining of oil from your veggies, quickly add the cheese and the vegetables. You can do an omelette or like scrambled eggs, as you prefer. Once cooked, add the pepper. You shouldn’t need any salt because of the ham and the cheese.

Western rice soup

24 Mar

Maybe Taiwan has started to influence me, because i eat rice everyday nowadays, in my soup. Rice soup is often eaten when you’re sick or for breakfast, but I prepare my own for diner. I don’t really like the Asian version because I find it too bland, so I use the same principle to make a different one. It’s simple and convenient for students, you just need the micro-waves and 8mn!

Ingredients:
– 1 asian instant soup of your choice (they’re creamier than the western soup and don’t have the ame flavors)
– 3 table soups of rice
–  Tofu, mushrooms….whatever you want
– Spices if you want: I use curry if it can go with the instant soup

 Put your rice, soup powder and all the other things you want to add in you soup. Add enough water to cover everything, mix and put 8mn in the micro-waves. Ready!

You can put whatever you want in your soup, so it’s always different.

Pasta the Risotto way from Frechon

20 Mar

I just finally got a picture since i made them! That’s only the 4th time that i have pasta since September! First time of my life that i so few pasta. I was so in lack so i bought everything to made them again (which is really expensive here because of the cheese and the meat). I just added an onion and an herb that tastes like liquorice but that looks like big basilica leaves (which i first mistook with basilica). I don’t know what it was since it’s written in chinese…

Ratatouille

1 Mar

The basic one from marmiton and my favorite dish when it comes to veggies, but with Taiwanese ingredients which are slightly differents than western ones.

Ingredients:
– 2 peppers
– 3 long eggplants
– 7 tomatoes (small ones, otherwise, 6 are enough)
– 2/3 chinese zucchini
– 1 onion
– 2 garlics
– thyme
– salt & pepper
– olive oil

Peel your zucchini (you can’t eat the skin which is too hard, that’s one  main difference with the western one) and cut it in small cubes. Cut your eggplants in slices.
Use one spoon of olive oil to cook your zucchini, wait 10 minutes and add your eggplants, and cook for 15mn and put aside once it’s ready.

In a pan, put 2 table spoons of olive oil and add your onion in slices and your pepper in thin slices. Wait until your onions change color, then add the tomatoes, thyme, salt, pepper, garlic. Cover it and let it stew for about 45minutes. Add then zucchini and eggplants, and wait again 10 minutes, and correct the taste if needed.
You can eat it hot, cold, with scrambled eggs and ham, rice or pasta.

Roasted Squash

1 Mar

I found the recipe on David Lebovitz website a few months ago, and I really wanted to try it after being back home, but since i found that the oven works quite well in Taipei, I couldn’t resist.

Ingredients:
– Squash
– olive oil
– pepper & salt
– thyme
– garlic

Peel and cut in slices your squash. In a plate going to the oven, mix olive oil, garlic in small pieces, salt & pepper and thyme. Add your squash and make sure all side are covered by the mix.

Put in the oven for 20mn (high position). Unfortunately i can’t say for the degree because the oven i use only has 3 positions: low, normal and high.

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