Tag Archive: Delicious

Fush and… No Chups


It seems that good things never last long enough…

Eric Bibb‘s concert on Sunday was great ! I could spend all night listening to his voice and looking at his fingers running on the guitar…

Summer. Officially, not over yet, but it’s slowly fading… Temperature drops down in the night and days are already getting shorter…

But I want to enjoy Summer until the last drop.

This snack is widely inspired by our holiday in the South Island and all the good produce available at this time of the year.

Orange roughy filets, seasoned with ginger and kaffir lime (combava) wrapped in a soft bun made with olive oil and flavored with fennel seeds. Slices of cooked sweet corn replace traditional fries. Tomatoes, lettuce, avocado or what you fancy will complement easily this fresh and simple snack.


Buns Dough (makes 4)
250g flour
15g caster sugar
150ml milk
50g olive oil
1 egg yolk
1 sachet instant dry yeast
1-2 tsp fennel seeds
1 tsp salt
2 fish filets (orange roughy)
1 sweet corn
Kaffir lime grated zest
Ginger finely chopped
Olive oil, salt flakes, pepper
Proof instant dry yeast in lukewarm milk + pinch of sugar // In a large bowl mix together flour, sugar, egg yolk and olive oil // Add the proofed yeast and milk and knead for 10 minutes // Cover the dough with a clean and dry tea towel and let it rest for 1 hour // Then cut the dough in 4 equal pieces and shape them in a ball-shape and let them rest for 30 minutes on a baking tray covered with baking paper// Preheat oven to 180°C // Bake for about 15 minutes // Remove from oven and let them cool on a wire rack
Boil sweet corn with salt for 1 hour // Let it cool and cut thin slices
Preheat oven to 210°C //Brush fish filets with olive oil, kaffir lime zest, ginger, salt flakes, pepper // Place fish in aluminum foil and close tightly // Cook the fish for 12-15 minutes

Other related post: Botacook, Parfums de la Reunion papillote de bar

La suite en français…


Apple of my eyes

I have been searching desperately for a specific origami box on the Net and complain to Paprika that I could not find the pattern. It’s not really a box actually, there is no lead. I like the design with triangular petals and double sided paper –like the one I bought last week. I did it once from a book we had in Paris -unfortunately we had to get rid of when we moved.

Of course, my natural eagerness, pushed me to go for an other option and I did a simple square box. Like a favor box. As soon as I did it, I felt a little bit puzzled. What could I put in ? Jewels ? Beads ? … No ! I imagine little sweets in !

Last night, Paprika did find out the pattern of THE box -I guess in 5 minutes, like usually ! – and send it to me by email to surprise me ! Isn’t it sweet ? I will be able to show you one soon.

Why sometimes, when I don’t know, should I keep it simple and I don’t ? ‘Même pas peur’ !… Instead of making plain cookies, I had in mind Fanny’s lovely sablés ! I liked the bi-color idea and decided to go for a cocoa version. It was fun to do it, but as you can see on the pictures, my sablés look like finger food ! They are only 3cm diameter. The reason is I divided proportions into two. I don’t have a couple of hungry children at home so I did not want to end up with 30 sablés !

Never mind, they are tiny, but edible and not too sweet, I prefer ! Just ready to offer !

Sources: Recipe from Fanny at Foodbeam
La suite en français

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Little India

Kulfi, do you know kulfi ? I love kulfi ice cream !

Okay, these little ‘cakes’ are far to replace my favorite ice cream, but anyway it’s too cold for me now to carve for an ice cream !

It’s been a long time I have these cardamom pods in my pantry and it was time to do something with ! They sell huge pack of cardamom pods in Moore Wilson and when I saw it I said I should have it. I do not drink lassi everyday, nor cook Indian food that often, but I love the smell of cardamom !

I’ve already tried once a recipe called ‘petits carré aux fruits de la passion’ and I wanted to try it again with a new flavor -as I’m not keen on passion fruit… So here we are ! I will use my cardamom pods in to give a new twist to this simple and plain cakes.

I have to confess that it would have been better if I had crushed in fine powder my cardamom seeds. I need to buy a ‘pilon’ ! As you can see these little cakes are far to be square. Originally the mixture has to be poured in an oven dish and once the cake is cooked and completely cooled you need to cut it in tiny regular squares. My natural attraction to simplicity drove me to bake in my all-purpose-muffin-tray and it’s all right ! One more thing, I have omitted this time, the crushed biscuit layer. You just have to mix powdered biscuits with melted butter and grated nutmeg, then layer the bottom of your dish and store in the fridge while you prepare the cake.

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