After years and years of research, I’ve finally found the perfect salad! I’m a huge fault-finder when it comes to salads, but I have to tell you that this salad is flawless. I make it maybe twice a week and I use use fresh ingredients picked from my own veggie garden. This salad is both satisfying and delicious, and tends to be the healthiest addiction I’ve ever had.
The base of this salad is bulgur, a protein-packed nutty cereal, as well as chickpeas, another great vegan protein source. This two protein packed ingredients turn this salad into a extremely hearty dish. I top the salad with fresh cucumbers, onion, aromatic herbs and sweet and juicy cherries, which transform this salad into a genuine culinary symphony. Oh, and I forgot to mention that this divine salad is also exclusively plant-based! Continue reading Bulgur Salad with Chickpeas and Cherries (Vegan)
Sometimes, I’m simply not looking for symmetries, geometries and flawlessness. Sometimes, a rustic dessert chaotically dropped on a white plate creates for me an ecstatic state of mind, a genuine satisfaction that no other form of perfection could ever bring. Moments like that tell me it’s time to make a crumble.
Fruit crumble isn’t the most aesthetic dessert that you could think of, I give you that, but the taste is simply divine. Those fresh fruit that bake in their own juice, creating a silky, flavorful sauce go wonderfully with the crunchy buttery crust. For this particular crumble I used meaty June cherries, I flavored them with rose water (vanilla or almond extract work beautifully too) and I topped them with a buttery almond flake mixture. A delicious madness! Continue reading Cherry and Almond Crumble
I love June and its wonderful cherries with their firm texture and addictive sweetness. They are my favorite fruits. They are perfect served as dessert, added in salads or in sweet treats, but eaten right from the tree are even better. They taste like chidhood!
With an acute childhood nostalgia, an intense sweet craving and a dangerously low blood sugar level I decided this morning that it’s the perfect moment to bake a cherry tart. Even though it’s a sweet tart, the crust is sugarless. It is a pâte à foncer, a dough made from flour, sugar, egg and salt. I love how the salty crust enhances the flavor of the filling. This tart has 3 components: the flaky crust, the coffee glazed cherries and the delicate custard. I can honestly say that this is the best tart I’ve ever had! Continue reading Cherry Tart