I have to admit, I love my instant pot. I’ve had it for almost a month now and have been playing with it all this time. My stove top stays clean and no more washing of pots and pans. On top of it, there are so many recipes out there to try out! As I’m new to the IP world, I have been reading and testing the IP community recipes to become familiar with my new friend and see what it’s capable of doing. When I read that people are actually cooking their spaghetti at the same time with their bolognese sauce in the IP, I was very sceptical. Couldn’t help imagining the spaghetti turning out all gloobly woobly. So I decided to give it a try, and actually had a plan B set aside in case of no success!
My son said I looked like a 10 years old kid when I opened the instant pot. I was so impressed and satisfied with the result! The pasta was al denté exactly the way I liked it, the sauce was very smooth and sticked perfectly to the pasta.
I love matcha ice cream, so does my daughter. My husband loves passion fruit ice cream and so does my son. Fortunately I worked out this recipe which allows me to split the two main ingredients and make both at the same time. These ice creams are so delicious, easy to make, requires only 3 ingredients and most of all, no ice cream machine needed!
It’s been a while since I’ve last made Amandalice…that’s what my dear ones call my homemade almond spread (almond in french is amande + Alice = Amandalice). My daughter came in the door after school today and ran into the kitchen all excited, yelling “I smell Amandalice!!!!” and started digging into the jar.
Amandalice is a delicious homemade spread suitable for breakfast or snacks. I love to spread it on toasted french baguettes but it’s basically good with any kind of bread or crackers.
Grill the almonds in the oven at 180°C (350°F) for 15 minutes.
Leave almonds to cool down a bit.
Put almonds in a food processor and mix until it reaches a purée texture. This procedure takes time and patience. Stop once in a while to scrape down the almonds with a spatule as they tend to pile up on the side of the bowl. You might need to do this up to 7 times, depending on each food processor.
DO NOT ADD ANY OTHER INGREDIENTS UNTIL YOU’VE REACHED THE PURÉE TEXTURE !
Add both sugars, honey, salt, and vanilla extract and mix again.
Put the spread into a covered jar and can be kept for at least a month in the refrigerator, but at my home, it never lasts that long.
I am so excited to have received my order of @coconut bowls, wooden spoons, forks and chopsticks. So this morning, instead of eating my overnight oats out of my jar, I decided to put them in my beautiful new bowl. What do you think?
My favorite ingredient in this salad is the lentil sprouts. As usual, I bought them at my favorite local organic store called Naturenville in Levallois Perret. This is the only place so far where I can find all different kinds of sprouts. I simply love the texture they add to my salads, a bit of crunchiness and chewiness.
Rinse and tear the kale leaves into pieces. Discard the stems.
Heat a medium pot of salted water to boil. Turn off the fire and add the kale leaves. Leave for 1 minute and take them out to drain (without throwing away the water). In the same pot of water, then add the lentil sprouts and leave for 1 minute and take them out to drain (don’t throw the water yet). Leave both to cool
In the same pot of water, put the egg and bring to boil for about 7 minutes.
While the egg is boiling, cut the avocado and chop the fresh mint and coriander leaves.
Peel and dice the boiled egg.
Top your salad with the goat cheese, salmon eggs and chopped leaves.
It was a cold November morning when a childhood memory came back to me. The weather was grey and rainy, mom was too lazy to cook so she sent me running over to the restaurant next door and order my favorite wonton soup for lunch. It was served in a light broth with a few pieces of salted vegetables. I am lucky that the restaurant still exists after all these years and I always make sure to go for a wonton soup every time I visit Taipei.
Now that winter is approaching, I would like to share this experience with you. To make it simple to prepare, I have created a kit : a portion of my homemade bouillon (chicken or vegetable), salted vegetables (yes, the same as my favorite restaurant) and dried spring onions are packed with each portion of wonton. All needs to be done is to boil 1 liter of hot water in a medium sized pot, put in all the ingredients, let it cook for 10 minutes and enjoy!
This is one of my husband’s favorite dessert. Once he tasted my friend Cath’s homemade tarte au citron meringuée, he immediately asked her to teach me and Cath generously organised an “atelier de cuisine” and showed me how to make it. When I made this for one of my dinners at home, my son tasted it and asked where I bought it…ha ha ha…I certainly take it as a compliment.
So with Cath’s thumbs up, I am sharing this delicious recipe with you.
It happened when I put an empty jar that I used to put my minced garlic to wash. For a week, my washing machine stank of garlic. Impossible to make it go away even after several washing cycle. So I started putting my used lemons by sticking them on the upper level and the smell quickly faded. What’s left of it was a very pleasant smell and my glasses and dishes looks and smells cleaner.
Lemon is a perfectly natural deodoriser. When I keep leftover onions (wrapped in cellophane, of course) in my refrigerator, I also put a used lemon next to it to prevent the unpleasant smell. It has now become a habit and it feels good to “recycle” an used object before getting rid of it.
Have you ever taken the time to read the ingredients of the vegetable / chicken powder or cubes that we use? I recently did…and immediately decided that it’s time to make my own. No conservatives, no glutamate sodium, nothing artificial except real organic vegetables (dehydrated at home) and himalaya rock salt. The result was not bad, I still have some improvements to make but during this period of cold and humid weather, I was able to make plenty of wonton or noodle soup with no second thoughts because I know that there are only fresh products with no added conservative, and not being constantly thirsty afterward!!!
And I love so much my photo that I wanted to post it and let you know that among certain recipes in which I use bouillon, they have all been replaced by my homemade ones.