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Ground Beef Bulgogi Bowl: The Indulgent Korean Dinner Ready in 25 Minutes
The bulgogi beef bowl is made with hot rice, beef seasoned with soy sauce, honey, mirin, garlic, ginger, and sesame oil, and then seared until caramelized. This ground beef version comes together in about 25 minutes and is completed with vinegared cucumber and gochujang sauce.
Sichuan shrimp, jasmine rice and broccolini: the bowl that wakes you up on weeknights
Bright and slightly spicy Sichuan shrimp, hot jasmine rice and broccolini grilled and then quickly braised – this is a complete bowl that can be prepared in about thirty minutes but has enough character to really stand out from the classic weeknight dinner.
Soy marinated beef steak: the gourmet bowl that saves weeknights
Soy marinated beef steak, hot rice, honey-roasted carrots and green beans: a complete, quick and ultra-tasty recipe for the week.
Italian biscotti with chickpea flour: the crunchy, healthy and protein-packed recipe that changes from the classic biscuit
To make Italian chickpea flour biscotti, mix 180 g wheat flour, 120 g chickpea flour, 120 g sugar, 2 eggs, 70 ml sweet olive oil, yeast, salt, citrus zest and almonds. Form two logs, bake them once at 180°C for 20 to 25 minutes, slice them diagonally, then dry them a second time at 160°C.…
Light spanakopita recipe with spinach herbs and feta: oven and air fryer version
Light spanakopita is a crispy Greek pie with spinach, feta, eggs, and fresh herbs, made with phyllo dough. To lighten it, brush the dough with a mixture of olive oil and water rather than with a lot of butter. It is cooked for 35 to 45 minutes in the oven at 180°C, or about 20…
Cold Matcha Noodles: Chasoba, Pickled Cucumber Soft-Boiled Egg
Cold matcha noodles, also known as chasoba, are Japanese green tea noodles served cold with a creamy sauce of sesame, soy, rice vinegar and gochujang. In this recipe, they’re topped with pickled cucumber, a soft-boiled egg, nori, and sesame seeds. It’s a fresh, quick and nourishing dish, perfect for spring or summer. Cold matcha noodles…
Senegalese Soupou Kandja: Okra Sauce with Fish and Seafood
Senegalese soupou kandja, also known as kandia soup or okra sauce, is a great classic of Senegalese cuisine. It is a rich and fragrant stew, prepared with okra, red palm oil, fish, seafood, guedj, dried shrimp, nététou and herbs. This dish is instantly recognizable by its texture: okra naturally thickens the sauce and gives it…
Senegalese dibis, just like at a dibiterie: grilled lamb and onions with mustard
Dibi is a Senegalese street food dish made with grilled meat, most often lamb, cut into pieces and then served with onions, mustard and bread. Prepared in the dibiteries, this great classic of Dakar grills seduces with its smoky, tender and spicy meat. Today we’re making a delicious dibi, a quintessentially Senegalese street food made…
Thiebou Diola: The Senegalese C’est bon from Casamance
Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance. It combines rice flavored with dried seafood such as toufa and yokhos, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes palm oil. Thiebou diola, also called “C’est bon”, is a Senegalese dish from Casamance, in the south of Senegal. Less…
Thiéré bassi salté: Senegalese couscous with millet
Thiéré bassi salté is a generous and fragrant Senegalese couscous with millet, served with a sauce made of meat, chicken, vegetables, chickpeas, white beans, raisins and lalo, a baobab leaf powder used to bind couscous. A festive dish as much as a family dish, the thiéré occupies an important place in Senegalese cuisine. It is…
Peruvian Beef Empanadas: Lima-Style Meat Pies
Peruvian empanadas are savory Meat Pies filled with beef, onion, ají amarillo, garlic, cumin and sometimes hard-boiled egg, olives or raisins. They are usually baked in the oven and served with icing sugar and a squeeze of lime. We discover our “dumpling” of the country with Peruvian empanadas! As in all former Spanish colonies, empanadas…
Iranian Bamieh: Ramadan Fritters with Saffron and Rose Water
Iranian bamieh are small fried doughnuts in the shape of mini-churros, prepared with a cooked dough made from flour, butter, water, sugar and eggs. After frying, they are dipped in a syrup flavoured with saffron and rose water. Iranian bamieh are small, fried, golden, fluted doughnuts dipped in a syrup flavored with saffron and rose…
The Persian Vavishka
Today we take a little break with a very simple recipe to make, gourmet and accessible to all: the vavishka. The vavishka Vavishka is a traditional dish that originated in the Gilan region of Iran, on the coast of the Caspian Sea. It is a region made up of green land, covered with Hyrcanian forests,…