I heart salads! It’s my staple option at any time of the day. Salads are so versatile, catering to all tastes and satisfying the cravings.
I believe there is no single ingredient from the food pyramid you can’t stir in. Personally i like adding fruits and nuts.
For this fool proof salad you need (yield 2-3 portions):
- mix green leaf (arugula, red oak, green oak and frisé), 200g
- handful walnut
- shaved aged romano cheese, about 50 g
- 3-4 slices fresh pineapple
You can use any type of green leaf of your choice. If you’re not fan of the sharp and piquant flavor of aged romano cheese, you can replace it with parmesan and it can still do the balance with the pineapple.
For the dressing you need:
- 3 tbsp mayonnaise
- 1 tbsp lemon juice
- 1/2 tbsp orange juice
- 1 tsp brown sugar
Isn’t so inviting? Indulge in this healthy and succulent dish and do not hesitate to unleash your creativity to come up with your own signature salad.
Posted in appetizers & salads
Tagged blog, blogger, brown sugar, dressing, green leaf, green leaves, how to do, jaymmy, lemon, marmite et ponpon, mayonnaise, orange, pineapple, recipe, romano cheese, salad, walnut
It’s not so hard to live a delicious life. Not all seductive deserts need a lot of efforts, skills, ingredients or money. This impressive tart is served on your table in less than 20 minutes and cost me only 5$
This is my favorite desert, every time we dine at Paul, there is a small place reserved in my stomach for a pear cannelle tart. I am not a sweet lover, but this tart is exactly what i fancy; balanced flavors and not too much sweet. I decided to make it myself at home, the result was too much to resist!
For this quick and easy desert you need:
- 1 sheet of puff pastry (to fit a pan of 22cm)
- 3 pears sliced
- 2 tbsp or almost 30g butter melted
- 1 tbsp brown sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp granulated sugar
Preheat oven on 180ºC. Lay the puff pastry sheet in the pan and torn the edges.
Combine the butter, brown sugar, vanilla extract and cinnamon, mixing well. Using a pastry brush, generously brush the top of the puff pastry.
Layer the pear slices on top of the puff pastry covering all the surface. Brush the top of the pears with the remaining butter mixture, and sprinkle with the granulated sugar.
Bake for 15 minutes or until the pastry is golden brown.
Trust me your house will be full of aroma, so tempting to abstain yourself from. I was thinking how to resist having my first piece until i take pictures for the post.
This is my piece
this is 10 seconds later
And this is my second one 🙂 Try it warm or cold at any time of the day!
Posted in dessert
Tagged blog, brown sugar, cannelle, cinnamon, how to do, jaymmy, marmite et ponpon, pear, puff pastry, recipe, tart, vanilla extract
Smell does to discover and enjoy this dish as much as taste. The fragrance reaches the nose before the food reaches the mouth. An Asian inspired dish, rich with the ambrosial ginger, garlic, soy, wasabi, sesame seeds and scallions.
Get ready for a taste of heaven! you will need
- 1 kg whole fish (800g fish fillet)
- 1/2 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tbsp brown sugar
- 1 tbsp wasabi
- 1/2 cup olive oil
- 2 grated garlic cloves
- 1 1/2 tbsp freshly grated ginger
- 2 tbsp toasted sesame seeds
- 3 sliced scallions
Whisk together soy, vinegar, brown sugar, wasabi, garlic, ginger and oil.
Make diagonal cuts on both sides of the fish to allow more moisture to be absorbed. When roasting a whole fish always ensure the skin is on.
Line your pan with aluminum foil and greaseproof sheet. Place the fish on the baking sheet and coat it with the marinade then close the edges of the sheet.
Having the baking sheet on aluminum foil will preserve the marination and the fish will stay moist.
Preheat your oven (220°C). Bake for 20 mns. Transfer to a serving plate. Don’t get rid of the juice, drizzle it on the fish and garnish with the sesame seeds and scallions. Serve it alone or with some rice.
Ginger sesame rice to go with this dish.
- 1 1/4 cup rice
- 1 tbsp minced ginger
- 1/2 tbsp minced garlic
- 1 tbsp olive oil
- 1 1/2 tsp toasted sesame seeds
- 2 1/2 cup water
Heat olive oil in sauce pan. Add ginger and garlic and cook until fragrant for 3-4 minutes.
Add rice and water and bring to boil. Cover with a lid, reduce heat to low and let it simmer for 20 minutes.
Remove from heat, cover the pan with a towel and let it sit for 15 minutes. Remove the lid and fluff the rice with a fork. Toss in the sesame seeds and taste to check if it needs salt.
Dishes with diversified colors and aromatic flavors can usually greatly arouse people’s appetite. It’s hard to describe the amazing taste, you need to try it!
Posted in main dish
Tagged aroma, asian, blog, brown sugar, fish, flavor, garlic, ginger, ginger rice, how to cook, jaymmy, marmite et ponpon, recipe, rice, roast, scallions, sesame seeds, soy, wasabi