WITH WALNUT MISO VINAIGRETTE
This is a very fresh and yummy but rich salad that will make wonderful spring lunches … the recipe requires quite a bit of ingredients that can be found in Japanese markets.
Ingredients
- 10 thin asparagus with tough ends removed
- 4 ounces (120g) of carrots, peeled and thinly chopped into 1-inch matchsticks
- 2 tbsp of lemon juice
For the Vinaigrette
- 2 ounces (60g) walnuts
- 1 tsp of red miso (or 2 tsp white miso)
- 2 tbsp mirin
- 2 tsp soy sauce
- 2 tbsp olive oil
- 2 tbsp white wine
- 2 tbsp rice vinegar (or any white vinegar)
Confection
Boil the asparagus for about 2 minutes in salted water, then diagonally cut into 1-inch lengths. Boil the (matchsticks) carrots for 2 minutes as well and drain. Sprinkle the vegetable with the lemon juice while still hot
Dressing: blend all the vinaigrette ingredients together using a food processor or simply grind the walnuts using a mortar then stir in all the other stuff
Mix the carrots and the asparagus with the vinaigrette and enjoy!
Posted by: Maud
on March 16, 2010.
Category: GO(o)DNESS, HEALTHY N' LIGHT, JAPANESE, MEATLESS
This is a great tasty and filling snack that you can take along anywhere you go
Ingredients
- 1 cup soft silken tofu
- 1 ripe banana
- 1/4 cup oil or soften butter
- 1/3 cup maple syrup or Agave
- 2 tsp vanilla extract
- 1 cup all-purpose flour, 1/2 cup almond flour, 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup or more dark chocolate chunks
- 1/2 cup walnuts
Details »
Posted by: Maud
on February 1, 2010.
Category: QUICK n EASY, SWEET, VICE
Ingredients
- 2 cups flour (I like to mix all-purpose and almond for instance)
- 1 stick of butter
- 1 tsp salt
- 2–3 tbsp ice-cold water
Optional:
- 1/4 cup brown sugar
- 1 tsp almond extract
Details »
Posted by: Maud
on January 28, 2010.
Category: MEATLESS, PASTA, SWEET
Surprisingly light and very smooth dessert. Since it’s not too sweet, it works well as a snack as well!
Ingredients
- 1 pie crust
- 1 cup ricotta (fat free works)
- 1 cup “fromage blanc” (the closest in the US is “Mediterranean-style cheese yogurt”)
- 2 eggs
- 1/2 cup of sweetener (agave, honey, sugar…)
- 2 tbsp flour (all-purpose or almond)
- 1/2 cup sliced almonds
- 2 pears peeled and cut in 1/8th
Details »
Posted by: Maud
on January 28, 2010.
Category: QUICK n EASY, SWEET
Makes 6 small cakes
- 1 wild Alaskan salmon fillet (cooked). Alternatively, you can use canned salmon …
- 2 medium-size eggs
- 1 carrot, 1 celery branch, 1 cilantro (or parsley) bunch, 1 green onion. All those finely chopped
- 1/2 to 1 cup of bread crumbs
- spices: dash of cayenne pepper, cumin, tumeric and ground mustard … salt and pepper to taste
Details »
Posted by: Maud
on January 28, 2010.
Category: HEALTHY N' LIGHT, QUICK n EASY, SEAFOOD
Typical meal from the beaches of Marseille, revu and corrected by Momo.
Ingredients
- 1 big yellow onion, chopped finely
- 8 to 10 big tomatoes, peeled and deseeded, and roughtly chopped to dices.
- 1/2 to 1 bottle of dry white wine (Pinot grigio is good). Adding a tad of pastis will make it even more authentic.
- 1 to 2 big red potato per person, sliced thick ( 5mm will do)
- Seafood: includes mussels, clams, shrimps and rock fish. Add or replace with gambas, langoustines, lobster, filet of soles or whatever else you find that is alive and from the sea. Make sure you rinse and scrape the shelfishes so they are clean.
- Spices: lots of garlic, parsey, rosemary, thym, sage, bay leaves, feneil, saffron. Make a bouquet garni.
- Olive Oil
Details »
Posted by: Maud
on December 20, 2009.
Category: FRENCH, GO(o)DNESS, SEAFOOD, WINTER COMFY
