Madeleines are absolutely divine little buttery spongy cakes (not cookies) with toasty golden borders, a hint of vanilla and sometimes a pinch of lemon. They are extremely delicious but CAUTION – it’s too easy to eat 3 or 4 at once if you are not careful!
I had to make three batches just to be able to please everyone around here and I am not complaining about it.
Barbecue pulled chicken is super easy to make and definitely a crowd pleaser!
This is one of those recipes that turned out delicious at the first attempt. I was just trying to recreate the chicken we use to fill empanadas in Venezuela and one thing led to another.
I love soup and I love pasta so it is not surprising that I am a ramen soup lover. Especially if it is easy to make and cooks quickly!
I recently discovered that I really like to use ginger with savory food – ginger cookies have always been my favorite! Ginger has a very distinctive flavor that really add a certain warmth to food, particularly asian inspired food.
This asian inspired rice noodle salad is hands down one of my favorite salads.
I love the different combination of flavors and textures – from the rice noodles to the peanuts, edamame, bean sprouts, Napa cabbage – all coated in a soy-honey dressing infused with lemongrass, ginger and garlic…YUM!
Apple cake is perfect for fall but it is also an excellent choice to celebrate Christmas.
I really love how versatile this cake can be. You can perfectly serve it plain and dust some confectioners’ sugar on top. If you do that then you need to serve it a little warm with vanilla ice cream on the side and a drizzle of salty caramel syrup.
We are definitely in soup season guys! But this is not the typical leek potato soup or Vichyssoise. For starters it doesn’t have potatoes. Don’t ask me why, I just never added them to this recipe. And obviously that makes it even lighter and low in carbs, which I love!
I just find leeks so full of flavor and the combination of sweet onion, a little garlic, white wine and a touch of cream cheese take this soup to a whole new level!
Cauliflower has proven to be one of the most versatile vegetables. You can use Cauliflower to dip in sauces and spreads like Hummus, you can roast it in the over with spices (thyme, garlic, and red pepper), you can use it in soup and creams and it is now even used as a replacement for rice. Not to mention how delicious it is roasted and tossed with pasta.
I love how it adapts to so many variations. Curry cauliflower with raisins and pistachios are incredibly tasty! Or just steamed with a pinch of salt and a drizzle of good extra virgin olive oil, simple and so good!
Chicken lettuce wraps is one of those recipes that you need to have in your repertoire. It is a life saver when you are entertaining and also a great option when you are in search of a quick and healthy recipe for the family dinner (they’re so fun to eat and kids love it!).
Falafel are deep fried patties that are usually made from ground garbanzos or chickpeas and/or fava beans.
This is probably not the traditional falafel recipe, but I can tell you that it takes no time to make and it is way better than any falafel you have had at any commercial place. Traditionally, falafel is a street food and I have always liked it – particularly in Europe you can get it in major cities on the street in a little pocket with white sauce and certain crispy veggies. Here, however, you can adjust the flavors of your homemade falafel while also ensuring that the creation process involves less use of fat and not deep frying, just shallow frying. Homemade falafel is the best!
