As it is often the case with my dishes, I am giving you merely suggestions of quantities. I am going to show you the method, but if you feel like you should play with the proportions there is nothing stopping you other than your own preferences.
Here is a good one. This dish has an absolutely wonderful texture, and with the vegetables piled on top it really is a showpiece on the table. It is also a cool dish for camping trips because it is so easy to make. I had the idea for this dish after watching a Hugh Fearnley-Whittingstall TV show where he nailed a side of salmon to a board and left it up right by a bone fire. As you will see, I gave it a little Asian twist.
I am a huge fan of the Levantine cuisine, it is one of my favourites really, and I will get into all the reasons why in another post. With this weeks recipe I am giving you a nice little example if perhaps not the most emblematic one. This is a lovely, fragrant and healthy dish made with pearl couscous. I am keeping it fully plant-based by adding several raw and cooked vegetables, some herbs, olive oil and lemon. It is quite simple and simply delicious.
Crew food on a trans-Atlantic voyage. This one is a more of an industry-specific post aimed at my fellow chefs at sea and anyone out there considering becoming one, but it is, I think, an interesting glimpse behind scenes too. It is essentially about provisioning and cooking in less than perfect conditions. Or, in my case, it’s about making sure you have all you need to keep a dozen people well-fed for two (often very long) weeks at sea.
n this recipe I will explain how to make a pumpkin puree using the thermomix. Enzo, my man in Capri calls this magnificent beast a zucca, which translates to pumpkin. It feels more like a massive butternut squash to me, but I guess it's the same family anyway. This is an awesome side dish alternative to a carrot puree or the mashed potatoes.
My kids need a pick-me-up after school. They don’t snack in school here in France, which is good, and they have long school hours, which is not as good. Plus, I spend a good chunk of each year away from home, so I am a bit of a softy whenever I pick them up. They have tons of after-school activities too, so often the quickest solution is to make a stop at a cafe and load them up with sugar.