Dandelions… I love it because it really reminds me of my childhood, when I was picking them in the wild and we were eating this salad – extremely simple – just getting back from our ballad. Also known as dog lettuce, dandelion can be harvested all year if cooked (cake, soup, …), and after the winter (January-April) to be eaten raw in salads. The flowers which bloom from April to September are also edible, they can be prepared into an omelette or in desserts, in a jam or honey dandelion called cramaillotte. And finally, the roots are used to make a drink that tastes like chicory. You can also make a tea with the leaves, highly diuretic, which removes toxins and acts on cellulite! The advantages of this wild plant are lot of vitamins, proteins and minerals.
The bowl comes from the lovely collection Arborescence from Revol brand. The prints of woodcuts in the ceramic reminded me of those woodland walks… I’ll introduce you to other products of this brand very soon!
1. Wash vigorously the salad, cut the roots.
2. Grill the bacon and your bread croutons.
3. Mix the mustard with balsamic vinegar, then add slowly the hazelnut oil. Mix well .
4. You can also add a poached egg and some roasted nuts on top.
Je voulais vous parler d’un sujet qui me tient particulièrement à coeur et qui n’est malheureusement pas au coeur de nos préoccupations premières…Le dérèglement climatique lié entre autre à la pollution risque d’entraîner d’énormes dégâts comme la disparition du café et du chocolat (oui, j’ai bien dit chocolat!) en 2080…Non seulement c’est un drame pour nos papilles mais aussi pour des populations entières qui vivent de ces productions. Le CCFD-Terre Solidaire lance une campagne de sensibilisation à ce sujet dans le cadre du COP21, et tout est très bien expliqué dans cette petite vidéo :
Bon et je vous vois venir et c’est là que cela va sûrement vous intéresser, pour l’occasion, Pierre-Sang Boyer – chef talentueux engagé pour une consommation plus responsable – va offrir un “petit déjeuner menacé” dans un foodtruck installé sur le parvis du MK2 Bibliothèque, en collaboration avec les magasins bio et écologiques les Nouveaux Robinson, demain mardi 24 novembre.
Difficult to break the silence, complicated to take my pen again after these last few days of nightmare. Lost my appetite, lost my envy of cooking, the strength to write.
I live a few meters from La Belle Equipe, my closest friends work in the building adjoining La Bonne Bière where they drink coffee every day, I eat at Le Petit Cambodge all the time, always hesitating between a bobun and its crispy spring rolls, or fragrant soup, and then we have fun drawing our order to be on the wall of fame, and then the Carillon, this old bar where we celebrates all of our birthdays and innocently pour our beers everywhere. And then my mates, music fans, rock fans, who would have perhaps dragged us to the Bataclan that night. That night, we could have been in any of those places. We were a few meters away. The thousand messages from distraught relatives. The madness of the sirens. The endless wait. Anxiety, fear, of dying or losing a friend. Running to seek refuge, startle at the approach of a car. The terror that I experienced that night is yet immeasurably tiny compared to the one experienced by the victims, witnesses, the injured, the survivors and their loved ones, their families, and the trauma that they’re going to have to deal with probably forever.
I know these words are imbued with great sadness and are probably clumsy, but I was struggling to get on the blog as if nothing had happened, because everything happened touches me deeply and we are all touched our way. But optimism must regain the upper hand. I want to send you words full of love and hope, make you big hugs, prepare you comfort food, and then we have to go back to smile, laugh, drink, dance, live, but not forget. And stand stronger than ever, together.
Are you crazy about Ikea’s food products but you too lazy to go (very) far just to buy that famous box of KAKOR CHOKLADFLARN oatmeal and chocolate cookies? Thus rush tomorrow to the MUMS pop up store which means yummy in Swedish) which will be only opened this weekend in the heart of Paris ! You’ll find all sorts of food, from organic salmon and gravlax sauce, to Swedish bread, and even their new iced teas, a variety of products suspended in their iconic blue woven bags or stored in baskets !
Saturday 14th + Sunday 15th November
16 rue Saint Merri 75004 Paris
I am a big fan of Michel Cluizel’s products which I discovered some time ago, especially this crazy praliné paste. The nice Kluger Factory which specializes in making pies, associated with the brand to create a delicious chocolate pie recipe. Well obviously I’m very late to tell you about it because the famous pie is no longer available, but here’s the recipe I would like to share with you (I made the dough with basic pastry I had left but here the original recipe):
For 6 tartlets
50 g chestnut flour
125g butter, soft
200g rice flour
20g raw cocoa powder from Michel Cluizel
1. The day before or at least 2 hours before, prepare the dough: spreading chestnut flour on cooking paper and put in the oven at 170 ℃ for 10-15 min. It should not color. Cool it.
2. Working in robot or spatula softened butter, egg, sugar to obtain a homogeneous mixture.
3. Add rice flour, roasted chestnut flour and cocoa powder to form a dough ball.
4. Flatten then wrap in cellophane wrap and let stand at least 2 hours in the fridge.
5. Roll out the dough, prick and put into the buttered tart pans.
6. Precook in the oven at 170 ℃ for 25-30 minutes, let cool.
The chocolate ganache and praline heart
150g black Kayambe 72% from Michel Cluizel
60g praline paste from Michel Cluizel
1. Heat the cream and pour boiling in 3 times on mini grams of chocolate.
2. Add the butter and whisk well.
3. Pour the praline paste in small silicone molds (I did not have one so I formed balls with cellophane). Leave to set in the freezer.
4. Place the praline hearts in the bottom of each tart and color around the ganache. Leave to cool at least 1 hour.
1. Place six small piles of well-spaced gruétine on paper, and pass them in the oven at 180 ℃ for 10 minutes.
2. Remove from the oven and let cool.
3. Place on one half of each tartlet, the other part you can decorate with organic cocoa nibs.
4. Serve chilled or at room temperature.
11 rue Trousseau
Petites manufactures Cluizel
201 rue St Honoré 75001 Paris / 3 rue Tronchet 75008 Paris / 2 rue des Rosiers 75004 Paris / 10 rue Madeleine Michelis 92200 Neuilly sur Seine