Author

Marie Breton

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Indian Cauliflower is a simple side dish made of cauliflower floret covert in Indian Aromatics and grilled in the oven for a healthy, low-carb and powerful side to any Indian food! Cauliflower has a delicate taste and texture; why not give it an edge and spice it up? The usual dish contains potatoes, but for this version, I skip them. Other versions are with deep-fried battered cauliflower, and since I’m on an eternal diet… I should have cut out the frying, so I did a lighter version. I’m not an “extra spicy” kind of person; I like it in moderation… So I used only 3 tsp of Garam Masala spice (which is spicy), but it’s up to you; add one more of those spoons, and you’ll get a rock n-roll Indian Cauliflower! The Spice Mix To ensure the spices envelop the whole veggies correctly, add a tad of water to the…

A braised Rabbit with Chocolate Sauce and red wine served on a thick mashed potato bed. A traditional recipe of Catalonia called Conejo al chocolate. Catalonia Flair This creation was inspired by a Catalan dish called Conejo al chocolate, which means Rabbit with Chocolate Sauce. This version is slightly different than the traditional recipe from Catalonia, Spain. I know the Basques have their version also, with brandy instead of wine. In Catalonia, they use fortified wine called “Rancio” to make it, similar to Porto. I’ve used an everyday wine to make this recipe easier to reproduce at home, but a Porto would do too. It makes the dish, in the end, a bit less sweet, which I prefer. Rabbit recipes are great but often underrated because, just like chicken breasts, the meat is so lean… cooking it the wrong way will dry it out fast and ruin it. No worries; this recipe is a stew…

A traditional, lighter and colourful Spanish Tortilla de Patata or tortilla española made with onions and olive oil. Because we also eat with our eyes! Spanish Tortilla de Patata is so popular over there they eat it at all times; breakfast, lunch or dinner, and even tapas or served as a snack called Pincho. Similar in many ways to her cousin, the frittata. This omelette version is with thicker pieces of potatoes and sometimes onions. I’ve used those lovely Peruvian purple potatoes for this version to give this traditional dish a little colour. They taste and are cooked the same as any other potatoes. I firmly believe in ‘we eat with the eyes too; frankly, this dish needed a little kick. The purple potatoes Yes, purple is not a common one we see in the supermarket, except in Peru. They are smaller than usual potatoes and taste a tad sweeter.…