Sauce Provençale – Tomato Sauce

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Ingredients for 2:

2 tbsp olive oil
½ large onion, finely sliced
2 garlic cloves, crushed
1 tbsp tomato paste or 2 tbsp dried tomatoes cut into pieces
1 pound fresh, chopped tomatoes
½ pound mushrooms – optional –
2 tbsp chopped black olives
Lemon peel of ¼ lemon
Juice of a lemon
2 tsp Herbes de Provence
Salt and pepper

Topping:
2 tbsp chopped fresh basil or parsley
Shaved Parmesan

Heat oil in a frying pan over medium heat.
Add onion and stir for a few minutes until it starts to soften.
Add garlic and stir for a few minutes until lightly golden.
Add sliced mushrooms and stir. Add tomato paste or dried tomatoes, and tomatoes.
Cook for about 10 minutes or until thickened. Add olives, lemon peel, lemon juice and season with salt, pepper and herbs.

Very good with chicken, fish, pasta, rice…
You can top with Parmesan and fresh basil or parsley.

Bon appetit !

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Nid de printemps – Spring nest

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Ingredients for about 4 nests:

3 cups shredded hash browns, I used frozen ones.

1 cup shredded cheese: I used parmesan, romano and asiago. You can put Gruyere or blue cheese too.

2 eggs

6 to 8 slices of bacon

12 quail eggs

salad with small leaves like water cress

salt and pepper

optional; hollandaise sauce

Boil water in a pan and add the quail eggs for about 5 minutes until they are hard boiled. When they are colder, delicately remove  the shell.

Brown 4 slices of bacon twisted to make like tree branches. Cut the rest of the bacon in small pieces and brown also. Remove and set aside.

In a salad bowl, mix the hash browns, cheese, regular eggs, some salt, pepper and pieces of bacon.

In the pan used to brown the bacon, put 1/4 of this mixture and form the shape of a nest. Flip with a spatula after at least 5 minutes, the nest should be light brown. If you have enough space, you can cook several nests at the same time.

On a plate, arrange a nest with 3 quail eggs and on the side a twist of bacon and some salad.

You can make a hollandaise sauce to go with this dish, following the instructions on the packet. Serve it on the side.

If you can’t find quail eggs at your regular store, Asian stores generally carry them.

Perfect for a brunch or light meal.

Bon appetit !

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Fleurs de salade / Salad flowers

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Today I would like to show you how to make the cute edible flowers that you usually see in Asian restaurants. It’s easier than it looks… 

Just wash and peel your favorite crisp vegetables. Then, like sharpening a pencil, insert carrots, cucumbers, squash, zucchini or parsnips in the sharpener to create ribbons. Arrange the ribbons in a nice way. You can also add a miniature corn cob in the center to make it more realistic.

The tool I purchased on internet is: Easy Carrot Curler from Norpro, about $5.
An additional crinkle cutter blade is attached on the side to groove the vegetables.

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