Although I’m impatientely waiting for the new Delicous magazine, the edition of September has still attractive recipes to try out. Ottolenghi learned me how to mix ingredients for an awesome salad, the fattoush. The recipe of today combines that wonderful salad with a green pea humus and shrimps, great! For 2p, blanch 450 grams of … More Fattoush

Vietnamese cuisine

My stock of fresh coriander offers possibilities. The book of Quyên, the owner of the wonderful restaurant Little Asia in Brussels, will guide me through a few classical dishes. -Papaya salad ( without papaya, but cucumber is a good alternative) : Use the spiral cutter for the cumumber. Put on salt for 30 mins to … More Vietnamese cuisine