Caramel ice-cream with praline almonds clusters and caramel swirls / Glace aux amandes pralinées et caramel ➝ Ben & Jerry’s
17/08/2010
16/08/2010
Summer Tea / Thé D’Eté
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12/08/2010
Quizz of the Day
Guess which one of this 12 desserts represents which profession by clicking here.
They have been interpreted by French chef Richard Toix, the idea is from Chinese artist Zhou Tiehai. They can be tested until November 2010 at the restaurant Passions et Gourmandises.
Pop Fizz
Rosemary Rodriguez, art director at Thierry Mugler, and Christophe Raoux, Paris’Intercontinental director of kitchens, just created « Pop Fizz », a sort colourful millefeuille filled with stunning tastes : white chocolate, acerola jelly (South America’s cherry), green tea mousse and yuzu cream (Japanese lemon) ; and a little chocolate box filled with yuzu cream and popping candy pearls.
Available until September 15th at Café de la Paix (place de l’Opéra, Paris IXème).
15€
10/08/2010
Eggplant caviar
This a very simple and great recipe, a caviar which you can spread onto grilled bread or pita.
The Ingredients
-2 eggplants
-1 garlic clove
-salt
-3 tbs olive oil
-1 tbs grilled sesame grains
-1/2 lemon
The Recipe
- Wash the eggplants, and cover them with aluminium foil entirely. Bake them for about an hour at 150˚C, with the garlic as well.
- Take them out of the oven, and peel their skin off.
- Put them in a bowl, with the garlic, some salt and pepper, olive oil, sesame and lemon juice. Mix it.
- I personnally added some mixed herbs brought back from Jordania (thym and sesame)
