Tag Archives: onion

Lalos – again and again…-

6 Mar

After trying all their cakes (marble, orange, banana, fruits), and most of their breads (ciabatta, ciabatta with olives, seaweed ciabatta, olive oil ciabatta, ciabatta with herbs, garlic bread, cheese bread, bacon bread, longuet, ficelle, baguette, cramberry bread, grape bread, whole bread, cereal bread,…and i think that’s all for breads) , the bakery is developping new ones, so i can have some fun! And ruin myself even more!


This week, they created the onion bread. Hum, mine was too cooked so it spoiled the onion flavor a little, but it smelled damned good. I would also add more onion to stronger the flavor, but i love onion in general, so that might also explain why it’s not string enough for me.

Another one was the soft cristallized lemon bread. What i loved is that there was real lemon inside, which gave a really ince flavor. However the bread was a little too soft (you can’t cut properly it it you don’t have a bread knife), but i know that Taiwanese people prefer soft bread, so the company has to adapt itself to their taste.

I also tried a Pain au chocolat: really nice. The chocolate taste is here, with the 2 stripes, and the pastry puff is crumbly, but not too much, so that you don’t loose your “pain” in crumbs and end up eating only half of it. However the croissant was not as good as the pain au chocolat. The pastry puff is a little too compact and not melting enough (but i guess this has to do with the butter).
So if you have the choice between the two, i would recommand the pain au chocolat over the croissant.

They also improved their honey bread, making a soft version of it for Taiwanese (since they don’t seem to enjoy real bread).
If you have foie gras, the best choice is the Cramberries bread, very good with a nice sweet taste which matches perfectly with it.

Each week you have special offer: last week, with their new honey bread, you had a slice of their banana cake, this week you have a discount if you buy the onion bread.

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Meat balls & Saffron rice

20 Jul

Here was my deal: I had to cook button mushrooms without their taste or in a way that they would not appear like mushrooms because my father doesn’t like them, and my mother wanted to eat starchy & meat… I was wondering what kind of dish i could prepare with those requirements when i saw on facebook that a friend had a couscous a few days ago. It made me think about meat balls, and then idian (yeah i don’t see the link myself neither…).

So i tried to make some meat ball with button mushroom that would go with saffron rice… Ok, i totally made-up this recipe of meat balls so i don’t really know if that’s great, but my parents finished it so i guess it’s edible.

Meat balls:
– 500g of chopped steak
– 500g of button mushrooms
– 1 big onion
– parsley
– cumin
– red hot pepper
– coriander seeds about 7, you can’t really smell them so more if you like it
– salt & pepper
– 5cl milk
– 2 slices of sandwich loaf
– 2 eggs
– oil
– butter
– flour

Cut your mushrooms in small pieces, cook them with some oil in your frying pan. Let them cool down.
Chop your onion in small pieces. Blend.
Soak your sandwich loaf in milk and put with the onion and mushrooms. Mix this with the meat, add the 2 eggs, salt, pepper, coriander, parsley, red hot pepper, cumin as you like, and mix. Adjust if needed.
I’m sorry i don’t know how much you should put, but i always taste everything to see if it’stasty enough so my proportions are haphazard…(yeah it’s bad).
Make some balls with your hands, roll them in flour and fry them in your frying pan with butter for about 15 mn (it depends your balls).

Saffron rice:
I found the recipe here on dadadelices, i changed a very few things because the recipe is already amazing:
– 45g of butter
– 1 soup spoon of oil
– 1 onion
– 1 tea spoon of sumin
– 1,5 tea spoon of salt
– 1/2 tea spoon of saffron
– 1,5 glass of rice

Melt your butter and oil in a pan, add the cut onion, stir. When it starts changing colors, add the cumin and saffron, wait 30s, then add the washed rice, stir for 2mn and pour 3cm of water, then cover for 15mn.

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Voici mon problème: je devais cuisiner des champignons de Paris de façon à ce qu’ils n’en n’aient pas le goût ou la forme vu que mon père ne les aime pas trop, et ma mère voulait des féculents et de la viande. Autant dire que je n’étais pas très inspirée, mais j’ai vue qu’une de mes amies sur facebook avait mangé un couscous il n’y a pas longtemps, et ça m’a fait penser à des boulettes de viande, et ensuite, à de l’indien (ne me demandez pas le lien, je ne le vois pas non plus).

Donc voici une recette inventée e ce qui concerne les boulettes de viande. Hum, je ne sais pas ce que ça donne, mais en tout cas, mes parents l’ont fini donc ça doit être mangeable (après est-ce que c’est par politesse…).

Boulettes de viande:
– 500g de steak haché (steak haché haché pour les intimes ^^)
– 500g de champignons de Paris
– persil
– quelques grains de coriandre
– persil
– sel & poivre
– piment doux
– cumin
– 1 gros oignon
– 5 cl de lait
– 2 tranches de pain de mie
– 2 oeufs
– beurre
– farine

Couper les champignons en petits morceaux, les faire cuire à la poêle avec de l’huile. Les laisser refroidir.
Couper l’oignon, les mixer avec les champignons.
Tremper le pain de mie (sans la croute bien sur) dans le lait, le mélanger à la viande avec les champignons/oignons, les oeufs, le sel, le poivre, le persil, le cumin, la coriandre, le piment. Doser comme bon vous semble, je fais toujours au pif donc je ne connais pas les doses utilisées. En sachant que le riz était au cumin et safran, j’ai aussi accentué cette épice pour les boulettes pour ne pas faire tâche.
Faire des petites boules, rouler dans la farine et cuire environ 15 mn (mais ça dépend plus de la taille de vos boulettes j’ai envie de dire).

Riz au safran:
J’ai trouvé la recette ici sur dadadélices, j’avais déjà fait ce riz et je l’avais adoré.
– 45g de beurre
– 1 cuillère à soupe d’huile
– 1 cuillère à soupe de cumin
– 1 dosette de safran
– 2 cuillères de sel
– 1,5 verre de riz
– 1 oignon

Faire fondre le beurre et l’huile dans une casserole, rajouter l’oignon en remuant jusqu’à ce qu’il change de couleur. Ensuite, rajouter le safran et le cumin, remuer 30s.
Verser le riz et le sel, attendre 2 mn que le riz s’imprègne des épices, et rajouter 3 cm d’eau. Couvrir et faire cuire 15mn.

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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