World of Culinary Delights: May 2013

Thursday, 30 May 2013

Sticky rice with mango

As previously mentioned, I have this unexplained passion for Asian food – and especially Asian desserts. I do like cakes and some of the patisserie, but somehow I get much more excited about fried bananas or daifuku (a Japanese rice cake – “mochi” – filled with sweetened red bean paste). In this...

Tuesday, 28 May 2013

Summer beef salad (with pomegranate)

This summery and very yummy beef salad is a creation of my own, inspired by Asian beef salads (with mango for example). The fruits used here can be exchanged, or others added. Bon appétit! Ingredients (for 1 person) : - 150g beef (preferably filet) - 1 spring onion - 1 carrot - 1/3 of a cucumber -...

Sunday, 26 May 2013

Tarte flambée (or Flammekueche)

The tarte flambée (or Flammekueche in Alsatian, literally "pie of flames") is the Alsatian version of pizza: thin dough covered (typically) with crème fraîche, onions and bacon. I had some of the best Flammekueche in "Les Brasseurs" in Geneva and Migros has quite a good frozen version (the one with...

Friday, 24 May 2013

Maki Sushi

I looooove sushi. And I know that I am not the only one. Judging by the worldwide fish stocks, we may have to forget about them again one day. Before that though, let's enjoy them while they last. Here comes the basic recipe (with some exotic versions to try). Ingredients (for 10 rolls,...

Dumplings (a.k.a Gyoza or Wonton or Momo)

I don't actually remember, where my passion for dumplings comes from, but what I know is that a visit to a "Ping Pong" restaurant has become a rite whenever I'm in London. Dumpling is the "Chinese" word whereas "Gyoza" is the Japanese version and "Momo" the Nepali one. "Wonton" is yet another term...

Summer project 2013...

... or why I make a second attempt at blogging. You can't just start a blog by posting your first recipe. Even if the title of this blog is relatively self-explaining. Here comes thus a little introduction to my very own (humble) experience in the blogosphere and an explanation for why exactly I make...

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