Tag Archives: herbs

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.

Lalos 4

30 Nov

Another bread. Yeah, i’ll try them all since i’ve time.

Provence Herb Ciabatta is really nice. You really smell it, and it’s even better with some olive oil on it. One of my favorite with the nut one.

Bacon bread is ok, but that’s not my favorite. There isn’t enough bacon to make it taste the all bread, so it’s a light taste. On the one hand that’s nice if you want to eat it with something else, on the other hand if you eat it alone, the taste isn’t strong enough. I’m not really used to bacon bread anyway, but that’s not my favorite.

Red onions & Goat cheese small Pie

16 Jul

You can eat it as an appetizer or as a starter with lettuce. For this dinner, I considered it as an appetizer. I took the recipe from a blog, but unfortunately i can’t remember the name. So if you know, please tell me because i don’t like writing recipes without saying who is the real author.

Ingredients for 7  small pies:
– 250g of red onion
– 25ml of raspberry vinegar
– 1 soup spoon of olive oil
– 1 soup spoon of cane sugar
– 1 flaky pastry
– herbs
– goat cheese
– pine kernel

First, you gotta prepare the onion confit. For that, cur your onions in small slides and cook them in a pan with olive oil.Make them brown lightly then add the sugar, the raspberry vinegar, some salt and pepper. Cover and let it simmer on low heat for 30mn. Mix from time to time.
Preheat your oven to 180°C.
Unroll your pastry, cut in square, make holes with your fork in the middle of each square that you dispose on greaseproof paper. Put your onion confit in the middle, add a slide of goat cheese, herbs, and pine kernel.
Heat for 15mn.

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Vous pouvez les servir comme amuse-bouche ou comme entrée avec de la salade. Je l’ai considéré comme amuse-bouche pour le diner. J’ai pris la recette d’un blog, mais je ne me souviens malheureusement plus du site. Si jamais cela vous dit quelque chose, dites-moi son nom que je puisse le marquer, je n’aime pas ne pas donner l’auteur des recettes.

Ingrédients pour 7 tartelettes:

– 250 g d’oignons rouge
– 25 ml de vinaigre de framboise
– 1 cuillère à soupe d’huile d’olive
– 1 cuillère à soupe de sucre de canne
– herbes de provences
– pignons de pain
– 1 bûchette de chèvre
– 1 pâte feuilletée

 Coupez les oignons en fines lamelles, les faire blondir avec l’huile d’olive. Ajouter le sucre, le vinaigre de framboise, du sel, du poivre et laisser mijoter 30mn à feu doux.

Déroulez la pâte, faire des carrés et les mettre sur du papier sulfurisé. Piquer au milieu, mettre le confit d’oignon, une lamelle de chèvre, des herbes, des pignons, remonter les bords de la tarte.

Mettez au four 15 minutes.

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