After-Eight oursons… oops.

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There were 2 sweets I liked a lot as a kid.
1. After-Eight : mint in dark chocolate.

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2. Oursons : marshmallow teddy bears in dark chocolate.

I can do a fusion of the two, no ? Well, in theory.

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I pounded into paste a good amount of peppermint, added marshmallows, heat them just enough to melt, stirred…

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Filled chocolate in the mold. Let dry overnight, added the marshmallow cooled, later added chocolate, waited…

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Ah.
But they taste great ! If anybody has tips to take out the bears from the mold without breaking them, I’m taking. I tried making a thicker chocolate case, but that’s not so good. I tried molding the marshmallow so I’d dip it in chocolate after, but it stuck totally on the mold too. I’m too clumsy, it seems.

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Spahis ? Kaki sfeeha.

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Japanese-Lebanese-Gourmande fusion : Lebanese sfiha (sfeeha, small meat pies) with Japanese kaki, and coconut tzatziki.

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Cut thinly lamb meat, season with salt. Cut a little kaki persimmon. Cut onion and kabocha pumpkin in small cubes, garlic thinly, stir-fry with lamb fat. Season with a little salt, cumin, cinnamon, nutgmeg, black pepper. Add the meat and fruit to the onions. Shred a few leaves of mint and some fresh thyme, add them.

Dough : flour, cumin seeds, a little baking powder, a drizzle of olive oil. Mix. Add just enough hot water to form a ball.

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Take a ball of dough, spread in a circle, put filling in the middle and pinch the squares to form a basket.

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Paint with olive oil and bake.

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Garnish with a drizzle of olive oil, chili flakes and mint leaves. Serve hot.

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Tzatziki : cucumbers and a little goya (bitter squash), the sauce is made with coconut cream, garlic, mint and thyme.

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The perfect pair.

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Table tricolore. Three taboulés.

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Too hot to cook… Let’s just mix, wait and eat.
Taboulé is the king of Summer.

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Or couscous ? Both.
To make bulgur green tabouleh (click here).
For the couscous, I simply mix all the veggies, dressing (lemon juice, olive oil, salt, pepper, minced onion and garlic) to the dry grain. I complete liquid with water (for 1 cup of grain, 2 of liquid). I let at least 2 hours in the fridge.

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Yellow.

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Turmeric, raisins, red bell pepper, chick peas, herbs.

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Red.

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Tomato paste, chick peas, sweet corn, green bell peppers, herbs.

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Green.

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Lots of fresh herbs. All the herbs I had that day (parsley, oregano, mint and a little lemon balm).

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In April, that was buzzed…

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Pinterest April Album
and from today follow the next :
May album

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Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

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Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

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Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

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Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

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Juices

Burning strawberry dew
Green juice

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Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

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Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba

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Okara gold nuggets, a shiny veggie lunch

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A healthy quick lunch. Veggies, fibers and super healing spice turmeric. In addition, it’s delicious.

The main ingredient is okara, the fiber left when you make soy milk. Here we can buy it in any supermarket, but I had some home-made. (DIY soy milk and okara).

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The patties are very simply made of :
-cooked okara
-a little potato starch for binding
-a good dose of turmeric,
-salt, pepper
-minced onion
-bits of broccoli
-mint
Mix and cook.

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Till golden !

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Paprika powder, onion, garlic and ginger flavor this stir-fry of daikon radish and stalks and tsubomina.

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With boiled potatoes. You have meal.

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Mint cha gio, all your green leftovers inside Spring rolls

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Veggies to use or lose, combined to an envy of nems as we say in France. I mean cha gio, the Vietnamese Spring rolls, that are a French favorite deli food. These rolls can be made in great style with many ingredients, deep fried and all. It’s a quick and casual version.

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The filling is very simple : Minced lettuce, mint, garlic, onion and ginger. Salt, pepper. Mashed white beans. Fold in rice paper. Let a few hours to allow flavors to mix.

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They could be eaten raw… if you don’t mind raw garlic and onion that are a bit strong. I pan-fried them.

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The sauce : pounded garlic, brown sugar, a pinch of salt, chili and plenty of rice vinegar.

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One side dish is a quick tsukemono (pickles) : grated daikon radish, broccoli leaves, cut sakura leaves, a little salt. Let 20 minutes then squeeze away excess liquid. A second dish is a “stalk” stir-fry in the space of pan next to the rolls. The menu :

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Chicken in hot sesame sauce and coconut yogurt

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An Asian fusion lunch.
The main dish is a chicken curry with Thai red curry paste, but I have used pasted sesame (tahini) instead of coconut milk. I’ve added broccoli and yuzu too. A good mix.

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To go with steamed rice.

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That’s my first plant based yogurt and I really like it. I should have tried that before as that’s easy.
I have mixed warmed canned coconut milk and some soy yogurt that I bought. I have only added a little sugar to the milk.
After a night in the yogurt maker, I let it one day in the fridge. Some white liquid was floating over “water”. I have mixed once, then it stayed mix for several days. The result is liquid as I expected since the commercial yogurt is thickened with agar. It becomes sour from the second day, so patience is necessary. Then it can be kept… 4 days so far (it’s the second batch).

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With crushed mint and a little sugar, that makes a pleasant lassi dessert.

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