Tag Archives: vegetarian


  • 500g farine
  • 8g sel
  • 5 oeufs
  • 2.5dl de lait
  • 2cs d’huile

Bien mélanger les ingrédients secs. Battre les oeufs et mélanger avec l’huile et le lait. Battre la pâte (e.g. au mixeur) jusqu’à ce qu’elle soit lisse.

Couvrir et laisser reposer au moins 30min.

Râcler dans l’eau bouillante salée, ils sont cuits quand ils remontent à la surface.

Garder dans un plat beurré et chauffé dans le four préchauffé.

Simple loaf of bread

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 tsp salt
  • 1 3/4 tsp dry yeast
  • 2 small tbsp sugar
  • 1 cup lukewarm water
  • 2 tbsp oil

Mix 1/2 tsp sugar into the water, sprinkle the yeast over top and let it sit for 5min (until there is some sign that the yeast is alive).

Mix the dry ingredients, then add the yeast mixture and oil and knead for 8-10min (e.g. in stand mixer).

Coat the dough with a little oil, cover and let rise for 2 hours (double in size).

Punch down, make loaf (e.g. in loaf pan, or free), let rise for 1 hour.

35min in 375F oven. Sounds hollow when you knock on it if it’s done.

Zucchini flowers

Use male flowers just before or just after they opened. Remove all but 1cm of stem, remove the green sepals with spikes on them, and the pistil. If the flowers have been open, they are more likely to have an inhabitant.

Dip the flower in beaten egg, let the excess drip off, then toss in flour and shake off the excess.

Fry gently in oil, so that it takes about 3-4min per side to get just before golden brown.


Radish (or other) greens in lemon cream sauce

  • Greens from several radishes (enough to overfill the frying pan)
  • 1 small onion
  • ~2 tbsp butter
  • ~1/4 cup cream
  • ~3tbsp lemon juice
  • ~1/4 cup of water or broth

Saute the onion in butter for ~2 min (no browning), add some salt and pepper.

Add the greens, saute until welted, ~3min

Add the lemon juice and add enough water so that it takes a good 15min to reduce and the greens soften up. Add some more salt and pepper.

Once there is only a little water left and the green have simmered for at least 15min, add the cream, let it reduce until the right thickness.


Easy tiramisu

  • 1 package of mascarpone (475g)
  • 500ml whipping cream
  • 2 tsp vanila
  • 2 tbsp dark rhum
  • 2/3 cups sugar
  • 1 package of lady fingers
  • ~4 cups of strong coffee

Mix whipping cream, vanilla,  and sugar together and whip until soft peaks (e.g. in stand mixer).

Add mascarpone and 1tbps rhum and whip until hard peaks

Briefly dip ladyfingers in coffee + 1tbsp rhum and lay them down on the bottom of the dish (e.g. large rectangular Le Creuset baking dish). Do not soak the lady fingers, just a quick dip!

Cover with half of the mascarpone mixture

Add a second layer of lady fingers dipped in coffee

Add the rest of the mascarpone mix.

Sprinkle with cocoa powder through a strainer.

Let rest for at least 4 hours in the fridge.



Pour 2 tresses:

  • 700g-850g farine blanche (e.g. hard white)
  • 300g-150g farine d’épeautre (spelt), e.g. moitié entière moitié blanche (total farine = 1000g)
  • 20g levure active sèche (active dry yeast – 6 CC) – dissoudre dans une partie du lait tiède (ou saupoudrer direct dans la farine avec du “instant yeast”)
  • ~15g (1 CS) sel
  • ~15g (1 CS) sucre
  • 5.5 dl de lait a température ambiante
  • 150g beurre ramolli en morceaux
  • 2 blancs d’oeuf

Mélanger et pétrir 10min. Laisser gonfler dans un bol pour 2h (double du volume).

Pour dorer:

  • 2 jaunes d’oeuf
  • 1 CS de lait

Faire les tresses (une tresse à partir de 2 rouleaux de 70cm, plus fins aux extrémités). Dorer avec l’oeuf.

Laisser gonfler encore ~30min, préchauffer le four

Re-dorer avec le lait et jaune d’oeuf just avant d’enfourner.

Cuire environ 35min a 200C (400F) sans convection (Marceline). Les tresses sont cuites quand elles font un son creux quand on les frappe depuis dessous.

Griessbrei (semolina pudding)

  • 2 cups of milk
  • 1/3 cup of semolina (durum wheat)
  • small amount sugar, vanilla extract

Bring milk, sugar, vanilla to a boil on medium high in a non stick pot. Remove from heat while you very slowly pour in the  semolina while constantly stirring (to avoid making lumps). Put back on to medium heat and stir continuously for ~3-4 minutes, and then immediately pour the thickened mixture into bowls. Put bowl in the fridge. Feed to angry baby/mom/dad.


  • 2 cans chickpeas, reserve some of the liquid
  • 3/4 cup tahini
  • juice from 1 lemon
  • 2-3 cloves garlic
  • ~1/3 cup olive oil or more
  • salt, pepper

Process tahini and garlic, with a little of the liquid from the chickpeans if needed.

Add chickpeas, lemon juice, olive oil and process (add some liquid from chickpea can if needed and some olive oil)

Drizzle olive oil on top before serving.