Today’s recipe will delight you! It is not only those recipes that love just seeing them, but also is very simple and quick to elaborate and is absolutely delicious. Bánh Xèo or Vietnamese crepes, remember this name because it has arrived into your life to stay forever and ever.
Surely many of you already know them, lucky you, I just had the pleasure of enjoying them a few weeks ago and I thought … why has it arrived so late? The truth is that I have not enough hours by day, I would like to be able to cook everything that I have on my list but then I would live continuously in my kitchen and without any life beyond the stoves. Do not you think this would make me unhappy …
Since spring has decided to delay its most desirous stay for all of us, or at least on my part, we will simulate it at home until it stays with us. Well okay … spring is like this, but I want to enjoy already sun and flowers, I’m getting long the bad weather. This pineapple, ginger and turmeric tart will help us to make its arrival much easier.
My partner had been saying to me that why I did not make a tart with pineapple, and I did not finish deciding because it is a fruit that I like natural or in shakes … I thought that it won´t like me in a sweet elaboration. Well said, I thought. I never believed a pineapple cream could be so incredibly good, really, how much flavor!
Lately I am looking for different breads that may have behind a curious story, such as the one I left you last week, look different or just catch my attention for some reason. This time I bring you this Tabatière Bread, a bread with French origin, specifically from Jura, which owes its name to its similarity to the packets of tobacco or old box of cigarettes (in French, tabatière).
This bread is really attractive thanks to the “tongue” that covers the top of the bread. Of course it becomes much more attractive if we get it to rise, curl and take a wavy form.I have developed the combination of flour for this elaboration to my choice, a basic bread recipe with wheat flour / s, sourdough (or yeast if preferred), salt and water.
Lately, I look like the soup girl. I’ve developed a terrible addiction to them and I’m always trying and searching for new ideas. This roasted red pepper and strawberry cream is an adaptation from Sugar et Al soup.
I give you my word that I was hallucinating when I saw that exquisite combination. It could not seem more perfect, surprising and original. I did not take too long to make it … it was too tempting to let it wait.