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When the heat rises in fresh food processing! And if the salad nicoise salad was my favorite ... well my niçoise to me!

As soon as I set foot in a classic of the kitchen, especially if it is a regional classic, I go on tiptoe, taking a thousand precautions to prevent this is my version, which my version is only my opinion as said the other ...

I must say that I come from a country, finally my parents, I'm from the south, but the fifteenth, so my parents come from a country that can be put to fire and sword because someone had the misfortune to say that it was the real thing, the best, the only recipe for gazpacho or paella ... What this unconscious has forgotten is that all those around him have at least one parent and that necessarily their mother, to her, the real thing, the best ... This kind of discussion can, there, reduced to smoldering ashes family, friendship, or even one region or two ...

So when I set foot in a recipe such as salad Nicoise I says three times that it is only my recipe before adding it still is not that bad!

My Nice to me

Ingredients: 1 slice of nice thick tuna - 1 small bowl of fully shelled and cooked beans - a bundle of green asparagus cooked (not too) - 1 dozen cherry tomatoes, halved boiled eggs cut into -2 3/4 4 radishes or sliced ​​- 3 or 4 tbsp olive, small pitted - 1 new red onions cut into very thin slices - 1 or 2 sucrine hearts sliced ​​- 1 small bunch basil - 2 cases of oil Olive - 1tbs lemon juice - 1tbs grated Parmesan cheese - Salt and pepper

Start by cooking the tuna in a hot pan and let it cool before cutting into cubes pretty.

Then prepare the sauce, my sauce is almost a heresy to season Niçoise but I like ... Put in a blender with olive oil, lemon juice, Parmesan and a good handful of basil leaf and mix everything finely, well insist.

Then it's simple put all the ingredients attractively on plates, the first sucrine hearts and in the order you like tuna, beans, asparagus, tomatoes, eggs, radishes, olives , onion and basil leaves, generous basil. You just have to season, to mix and enjoy!

And if you love me I forgot this time I sometimes put there also some nice anchovies in oil ...

But why, and if just one spoke gazpacho tomorrow ... mothers are forgotten! did I tell you that ...

This morning, early morning, I was trying to enjoy the freshness of the eleven in the morning ', when I felt that Mary was watching me from the door no.

When I feel like that, I feel in no time a question will fall and it has not missed ... Say salads you told me you'd do all week ... why already told you  ?

Deceit will always staying in detail before responding with all the simplicity of which I am capable, I still looked malice in his question. Not finding, I began the long list of supposed benefits that would produce my salads ... but at the same time as I stretched the list, I felt that I could say what I wanted and that ultimately she waited. ..

And when I stopped to say out of arguments, she took a deep breath and just dropped a ahmonitoring is therefore for all these reasons that you are transforming the steam in the kitchen with your battery bowls of bubbling .. . the famous deceit ... And that's where I heard myself saying to my four steaming pots with water, oh yeah it's bubbling that refreshes I prepare me although Faillait I cuise my lil ingredients ...

She said nothing, she just left, but I did feel that even his back smiling ...

Two fruity salad with quinoa

Ingredients: 150g cooked white quinoa (early morning) - 100g of red quinoa (you can make your mix to your taste) - 2 small oranges - 1 lime - coconut sugar 1tbs (otherwise brown sugar) - ½ pomegranate ginned - 1 heart sucrine sliced ​​-1 small red onion entirely new finely chopped - 1 nice handful of mint leaves - 5 or 6 finely chopped caramelized hazelnuts - 2 cases of olive oil - Salt and pepper

Raise the supreme oranges and half lime, to raise the supreme remove the outer skin and the membranes that surround every neighborhood, ultimately leaving only the pulp.

Cut the orange into four supreme and those of lime into small pieces.

Crush orange hearts and that of half a lemon and pour the juice collected in a small saucepan. Add the sugar and let reduce everything until it becomes syrupy. Let cool.

When the syrupy juice is cold, reserving a good tablespoon and mix with the oil, a little salt and pepper.

Mix in a bowl the two quinoa, orange, lime, crisp lettuce, onion and pomegranate.

Add the sauce and mix well.

Pour the salad on a plate, garnish with mint leaves and finish by hazelnut and lime zest finely grated. Personally I added some coconut sugar grains but not mandatory. Then enjoy immediately.

But why, good'll have to make gazpacho hands full now ... did I tell you that ...

Brunch is one of my favorite meals ... This funny ass stuff between breakfast and lunch, during which all pleasures are allowed, from morning coffee to the dessert ...

And when I saw that Sandra had the right idea in his kitchen Addict offer brunch as the theme of the latest edition of the Food Battle, this event created by Jenna on her Bistro Jenna , I thought Good idea! And as Sandra has more fruit, vegetables and eggs in the spotlight I said good good very good idea! And that's what looked like brunch dish of the day ...

My own Shakshouka
Ingredients: 4 bell peppers of all colours - 6 tomatoes - 6 red spring onions - 2 merguez - 1/4tsp cumin seeds - 1/4 tsp coriander seeds - 1/4 tsp paprika (smoked if you have it) - 1 small bunch coriander, leaves picked - 1 Tbsp olive oil - salt & pepper
On an oven rack, place the peppers, the tomatoes, halved and the onions halved as well and put under the hot grill. The time depends on the heat of your grill. I let them grill for 15 minutes. You want them nicely charred. It would be delicious grilled on the BBQ but it is too hot to have the courage and turn on the charcoal.
Let the ingredients warm down. Peel and get rid of the seeds of the peppers. Cut them in cubes, cut the tomatoes in cubes as well, the onions in thick slices, remove the skin of the merguez and crush the meat into smaller pieces.
Heat up a pan and pour some oil in it and put the ingredients in the following order, frying them for a couple of minutes between each: onions, peppers, tomatoes, merguez meat.
Season with salt and pepper, add the spices, place a lid on and let cook on very low heat for about 10 minutes. Place the eggs and cook until… the eggs are done! Then, you just need to sprinkle the coriander, some more spice to your taste before serving.
And if you want to make it a little fresher, I also added a few skinless orange segments at the very last moment. 

Ma chakchouka à moi...

Ingredients: 4 peppers of all colors - 6 tomatoes - 6 small new red onions - 2 merguez - ¼ tsp cumin seeds - ¼ tsp coriander seeds - ¼ tsp paprika (if you have smoked paprika c ' is better) - 1 small bunch of fresh coriander leaves removed - 1tbs olive oil - Salt and pepper

Place on rack peppers, halved tomatoes, onions cut in half and grill all under a hot grill.The time depends on the heat of your grill, home I roasted for about fifteen minutes, it just everything is golden brown almost burnt, almost! If you want you can also grill at the BBC all this but given the heat I did not have the courage ...

Leave to cool your ingredients. Then peel, fluff your peppers and cut into cubes, cut into cubes as your tomatoes, onions in large slices, pluck your merguez (I feel you'll love translate that ...) and defeats the meat.

Heat a pan with oil and place the ingredients in this order, doing back 2 or 3 minutes between each ingredient, onions, peppers, tomatoes, spicy sausage meat.

Salt and pepper, add spices, cover and cook over very low heat for about ten minutes. Place the eggs, cover and cook until eggs are cooked ...! Then you just have to sprinkle coriander, a little spice if you want to taste and thinking that brunch is a very good time!

And if you want, you can do like me to refresh things a little sprinkling some orange supreme over at the last moment ...

Cuisine Addict – Elo dans la Farine – Hand made by Anna – A la table de Maman Dine – Bistro de Jenna – Envie d’une recette? – La médecine passe par la Cuisine – Grain de sel et Gourmandise – Encore une Lichette – Graine de faim Kelly – Cupcakes et Capitons – C Sarah qui régale – Ckikilafée – Cocodélices – Des recettes à gogo – By acb 4 you – La Cuisine de Lillie – And So we Cook – Les voyages de Gridelle – Keskonmangemaman? – Les Gralettes – Lagrandepages– Chut je Patisse – Les filles, à table! –Créer, Partager, Réinterpréter – Gourmandiserie – Brian iz in the Kitchen –J’ai toujours aimé le jaune moutarde – Evin sur son nuage – L’Atelier de Steph et Lolie – Je cuisine donc je suis –Musée gourmand – A Tavola – La danse des casseroles – Celinblog – Cuisinedamour – Cyrielle gourmandise – Cooking & Bon appétit – Douceurs maison – On dine chez Nanou – Une French girl Cuisine – CC Cuisine – My Cook Diary – Glob Cooker – La cuisine de Jenny – A prendre sans Faim – Rappelle toi des mets – Casseroles et clavier – La cuisine d’Adeline – Il était une fois My Cakes – La femme à tête de chou – La passion de Nath – Sylvie – 2 coups de cuillère à pot – Plaisir et Equilibre – Paruline en cuisine – Marlyzen – Hannah, À Fleur d’Oranger – Et Charlotte découvrit la cuisine – Julia Les Cookines – Les gourmandises de Sandrine – Lauren – Afternoon Tea – Ma Boite à Bulles – Bon et Fait Maison – Rock the Bretzel – Petite cuillère et charentaises – Devorez-moi – Amandise – Mais pourquoi Est-ce que je vous raconte ça… Dorian – Un Flo de bonnes choses – Mamou & Co – Sweety Cook – Zéro Miette – Miam la cuisine de Cath – Les voyages de Gridelle – De la peau au noyau...

Et maintenant vous pouvez retrouver toutes les bonnes idées des autres participants....

But why, I had not spoken a gazpacho me ... did I tell you that ...

Also in order to withstand the heat I thought that the ultimate weapon of resistance, one that really helps cool the inside and possibly outside ... well it depends on how you eat what ... Finally Either this lethal weapon is the ice!

And inevitably as everyone does not have an ice cream maker at hand I thought that ice simple to prepare, so no ice cream maker, but as far "enough" greedy it would be good for those days well to melt a penguin. Vanilla, banana ice-cream and Toblerone, no churnIngredients for 3 or 4: 25 cl whole liquid cream - 120g sweetened condensed milk - 1 ripe banana - Toblerone 60g - 1 tsp vanilla extract The recipe is easy Rather goal with the heat of These Days, I can not do better than advise you to put all your utensils in the fridge or it will get complicated. Whip up the cream forms stiff peaks up to it (that's Where It Could Be Because complicated whipped cream HATES heat). Chop the Toblerone Rather finely purpose do leave A Few bigger chunks (instead it in the fridge before chopping it as well).Peel the banana and mash with a fork. For the condensed milk in the whipped cream and gently fold 'em together with a spatula. Add the banana, vanilla extract and the the Toblerone. Give a quick stir. For the mixture in glasses or ramekins and put in the freezer for at least 4 hours or overnight if possible. At the very last moment, sprinkle the ice-cream With Some chopped Toblerone. You do not-have to aim it's so good!

Vanilla ice cream maker without Toblerone banana!

Ingredients for 3 or 4: 25 cl of double cream - 120g sweetened condensed milk - 1 ripe banana - Toblerone 60g - 1càc vanilla extract

The recipe is simple but be careful given the current heat I would strongly advise you to put all your instruments cool otherwise it risks being complicated.

Whip the cream whipped good good farm (this is where it can be complicated whipped hate the heat!).

Chop quite late but leaving the Toblerone pieces (put too cool before chopping it). Peel the banana and mash with a fork.

Pour the condensed milk into whipped cream and stir gently with a spatula or a spatula.Then add the banana, vanilla and Toblerone and mix very quickly.

Pour the cream obtained in small glasses or cups and chill for at least 4 hours, overnight is better.

At the last moment sprinkle your ice a little chopped Toblerone, it is not mandatory, but so good ...

But why, I may end up doing that damn gazpacho! did I tell you that ...

If we had a final set of ideas to exist in ambient heat, I told myself that it could be only ice! Besides ice remain one of my weaknesses, one of those facing food which I nods saying no ... and yet I cry yes! hoooo yes !!!

Ten ice so to try to make you whole out of the furnace around us and of course for fun as said another singer. Ten ice you can find recipes by simply clicking on the pictures ...

    

    

But why, if a request j'me gazpacho saint Glinglin it will do it again ... did I tell you that ...

There are some times I was chatting with one of my readers complex reports and sometimes for less complicated than we have with food from our origins and even with all that comes from over there. And our discussions have left me think that in that area things are rarely simple, very rarely ...

Time of my shorts my mother still had some friends ... More stubborn, like Maria, a "good woman" in every sense. Maria in addition to its flexible enough character to carry the dragon that was cursing my mother was also a sacred damn stove. 

Go home meant to me so that I would get out of the monotonous circle that my mother considered meals, the famous fried in oil with vegetables cooked steaks, they invariably water which I have not hurt spoken here. Maria was more like a table filling out pair who could not stand the slightest empty, so I was allowed to peck in a multitude of dishes, without anyone find fault ... well except of course my mother anyway always something to complain about.

I had taken the habit of following Maria in the kitchen / dining room, the room where everyone ended up arriving at one time or another, his kitchen was the center of his world.

I followed her under false pretext enough to help him, finally looking at her, Maria was one of those cooks who do not share their tasks, while ultimately the only thing I really wanted to watch his daughter was ... !

But that's another story ...

Finally it's probably where I began to realize that the relationship between food and our origins can be complex. Maria not missing an opportunity to assert what to do or not and what wild regions other than Andalusia dared to do ...

That's how I learned a few things about the gazpacho, two or three things that can trigger over there much debate and many quarrels!

Today I am looking at it less but for once, perhaps for her to remember the little girl and quilts I thought a gazpacho as there ...

Gazpacho of my loves!

Ingredients: 500g tomatoes (I used so tomatoes beef hearts with lots of flesh) - 30g sweet green pepper (use large peppers as found in grocery stores in North African products) - 60g cucumber - 1/2 clove garlic - 30g of stale bread crumbs (some use of bread but the bread is scarce in southern South I prefer bread) - 6cl olive oil - 6cl water - vinegar 1cl Sherry - Salt and pepper

Peel the tomatoes and fluff then chop coarsely. Roughly chop the pepper, cucumber and garlic. Cut also a little tomato, cucumber and pepper into small cubes to sprinkle on gazpacho before doing them.

Cut the bread into medium sized cubes and put it in a bowl, cover it with the tomatoes, cucumber, pepper and garlic and forget things cool for 1 hour.

Pour contents of bowl into the bowl of a blender and mix everything. Mix the oil, water and vinegar in a bowl and then add it in the blender then running, pour the liquid mesh bowl. If your mixer does not allow you to mix and pay at the same time nothing dramatic just add the liquid several times. Season and give a tour of the mixer.

Pour into small bowls, some small cubes of tomatoes, cucumber and pepper, a drizzle of oil and that is to eat of course very fresh and without waiting!

Small precision for gazpacho as Maria, if you do not want to end up in hell or worse to be treated in an Andalusian Castilian or Catalan, no onion or red pepper gazpacho in!

But why, I finally arrived to do the damn gazpacho! did I tell you that ...

Ay I can talk about something else during that time ... three days!

Strange how all my questions when I meet friends revolve around the same story, a sort of routine that starts with where you've been on vacation you already last year .. . a routine that can stop immediately if the answer concerning any destination south of the Loire and can pick up on a multitude of questions as long as the answer leads me instead to the north ...

By dint I begin to know everything about Finland, Iceland, Norway and Sweden ... and I even have a friend who almost never leave my home after having confessed past holidays to the bottom of the wilds of Canada!

Anyway my vacation plans to the deep north, today is better and suddenly I had urges to go and sit on the steps of the house, opening a bottle and to file next few nibbles, gougères ... after so buddies go through there we speak the north north around all that ...

P'tites very almonds and Parmesan cheese puffs!

Ingredients: 90g of parmesan cheese - 60g ground almonds - 90g butter - 24cl of water - 150g flour - 4 eggs - ¼ tsp salt - slivered almonds

Put in a saucepan with water, butter and salt and bring to boil. Remove from heat and add the flour all at once. Mix briskly with a spatula until the mixture is smooth and comes off the walls. Replace then low heat and dry the dough for a minute or two in the stirring constantly.

Pour the dough in the bowl of your mixer fitted with a paddle and run a few minutes, just long enough to cool a little dough. Then add the eggs one by one by rotating quickly each time until well incorporated. You can also do this by hand but it was still quite hot ...

Add the grated Parmesan and well finely ground almonds, pepper to taste, then mix well.

Pour the batter into a pastry bag and make cheese puffs about 3 or 4cm in diameter on a baking sheet lined with baking paper. 

Sprinkle the cheese puffs with a few pinches of Parmesan and almonds.

Bake for 30 minutes in a preheated oven at 180 °. Let cool.

But why, it does not exist for the penguins tour operators? did I tell you that ...