Tag Archives: Fresh Herbs

Cantonese Rice

This Cantonese rice is a winter dish by excellence. If the winter markets are less colorful than the summer markets, find some color in this recipe. This dish can, on its own, ensure great diversity at your table.

First, here is the list of the different ingredients you will need to prepare this Cantonese Rice that serves  4 to 6 

  • 375 g Thai rice or Chinese rice
  • 1 chopped onion
  • 3 carrots, peeled and cut into brunoise and cooked in water
  • 200 g cooked ham
  • 100 g cooked and shelled green peas
  • 3 eggs
  • 1 small tin of bamboo shoots
  • 3 Tbsp. vegetable oil
  • 1 bottle of soy sauce, including 3 tbsp for the rice
  • 2 Tbsp. oyster sauce
  • Salt and pepper from the mill

Now, here are the different steps you will have to follow to make the Cantonese Rice

The day before, rinse the rice three times with cold water. Count one volume of rice for 2 volumes of water. Place the rice and water in a saucepan, start cooking on medium heat, boil very slowly, then when the water is almost evaporated, reduce the heat to its minimum, cover and cook for about 12 minutes. Let cool and set aside.

The next day, season the rice with the oyster and soy sauces, salt and pepper. Mix by hand to loosen the rice grains.

Slice the ham into strips. Beat the eggs with salt and pepper. Cook them in an omelet with 1 tsp. oil. Cut your omelet into strips.

Then sauté the chopped onion in the rest of oil. Add the minced ham, peas, carrots, bamboo shoots. Stir for 2 minutes over low heat and set aside.

Bacon Vegetable Soup

This Bacon Vegetable Soup is a classic. Both warm and comforting. When preparing your Bacon Vegetable Soup, do not forget to choose the bread that suits its best. For my part, I chose a robust rye bread that I toast ! 

First, here is the list of the different ingredients you will need to get to prepare the Bacon Vegetable Soup that serves 4 to 6

  • 1/2 Savoy Cabbage
  • 1/2 head of celery or, 3 celeriac stalks
  • 3 carrots
  • 2 Purple Turnips
  • 1 onion, 1 garlic clove and 1 bouquet garni
  • 4 thick smoked bacon slices without rind
  • Salt and pepper from the mill

Now here are the few steps you will need to follow to make the Bacon Vegetable Soup with a preparation of 20 minutes and a cooking time of 35 minutes

Peel the vegetables, chop the onion and chop the garlic. Then cut the vegetables into small cubes and the half cabbage into strips.

Heat 30g ( 1 oz) of butter with the garlic and onion in a cast iron casserole dish for 5 minutes. Add the vegetables, the bouquet garni, salt and pepper. Cover with water and cook covered for about 30 minutes.

At the end of cooking, toast the slices of bread you have chosen and then rub them with the garlic clove. Pour a few drops of oil on the toasted bread and serve the soup with it.

Grilled Aubergines, Tomatoes and Pine Nuts

This Recipe of Grilled Aubergines, Tomatoes and Pine Nuts is THE recipe of my late summer and can accommodate all dishes or almost all! Easy to prepare and inexpensive, you can add a slice of tomato and grated emmental cheese on top and then spend a few minutes under the grill.

Grilled Aubergines, Tomatoes and Pine Nuts

First, here is the list of the different ingredients you will need to make Grilled Aubergines, Tomatoes and Pine Nuts that serves 4 

  • 4 Eggplants
  • 8 ripe tomatoes
  • 1 tablespoon tomato paste
  • 2 red or yellow onions
  • 3 garlic cloves
  • 100 g pine nuts
  • some fresh thyme sprigs
  • flower of salt
  • olive oil

Now, here are the few steps you will need to follow to make these Grilled Aubergines, Tomatoes and Pine Nuts

Start by preheating the oven to 200 °C or 375°F. Cut the eggplants in 2 or 3 according to their size in their length. Place them on a baking sheet, lightly cut the flesh with a knife in squares. Sprinkle with a drizzle of olive oil, sprinkle with “fleur de sel” and bake for about 45 minutes then set aside.

Peel and finely slice the onions. Peel the garlic and crush it. Dip the tomatoes for 3 seconds in a pot of boiling water. Remove them, remove the skin, seed and crush them.

In a saucepan, sauté onions in 2 tablespoons olive oil with your garlic, tomatoes, tomato paste, salt and pepper. Cook on high heat for tomatoes to attach a little. Stir in a wooden spoon, lower on low heat and cook for about 30 minutes. Let cool. Grill the fat-free pine nuts in a hot, non-stick skillet.

In conclusion. Top half aubergines with tomato compote, sprinkle with pine nuts, drizzle with olive oil and serve warm or cold.