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White Asparagus Crepe

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White asparagus crepe buckwheat

Inspired by the traditional German White Asparagus with ham and hollandaise sauce meal, this version comes with a buckwheat crepe and some extra baby spinach leaves. It’s the season again for those spring veggies! Those are one of a kind; I knew they existed but never had the opportunity to try them out until I met my Bavarian in-laws. It is more tender and delicate than its green peer. Also, a bit more technical to prepare than the green type but in the end, it’s a more delicate, tender version that is too little known. So hopefully, this White Asparagus Crepe will make you switch from green to white! Eastern Europe Favourite In Germany, they have the “Spargelzeit,”, or the asparagus period from late April to early June, where they open little shacks by the road with white asparagus stands. Each is selling the freshest of these! The whiter and thicker,…

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Appetizers

Zamburiñas

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zamburinas

These Galician Scallops, also known as Zamburiñas, are exquisite especially served with a smooth white wine béchamel and a crunchy Iberic ham! Surf and Turf at its best! The Variegated Scallops, called Zamburiñas in Spain, is a small variety of scallops that are about half more petite than average scallops. Check the picture below to see the difference. Those mollusks change sex many times during their lifetime to end up male. Which I find strange because ‘shell’ or “Concha” in Spanish means “the lady part” in South America… Well, let’s leave it to that! The Coral The coral (roe) is also eaten in Spain, especially with this smaller variety of scallops. The coral is that orange part lying on the side of the scallop, with Zamburiñas way more tender than the usual scallops. If you make the recipe with normal-sized scallops, you should avoid leaving them in; they are usually quite rough to…

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Appetizers

Spanish Ham Croquettes

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Spanish Ham Croquetas

One of the most appreciated Tapas in Spain is the famous cured ham croquette made with bechamel. Spanish Ham Croquettes have a crunchy exterior with an ultra-creamy interior, impossible not to fall for those little bites. The Spanish Ham Croquettes or Croquetas, as they say in Spain, are simple to do. It’s basically a thick Béchamel sauce mixed up with cured ham, codfish, cuttlefish, mushrooms, or anything you want. In Spain, the most beloved gastronomic tapa would probably be Iberic ham croquetas. A pure delight! However most of the time, they are made out of serrano ham, the equivalent of prosciutto ham. But indeed it can be replaced by whatever cured ham you prefer or leftovers you have. Usually served as a tapas, it could also make a great light lunch served with a green or couscous salad. History of Croquetas Back in the day, they would use the leftovers of meat…

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Appetizers

Extra Green Asparagus Soup

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green Asparagus soup

An extra vivid Green Asparagus Soup to start spring on the right foot. A simple soup made of asparagus, cream, broth, leeks and a topping of crunchy cured ham. Asparagus is the spring vegetable by excellence, although it became an all-year-long available veggie with globalization. A favourite of many, this long vegetable comes in many colours and forms, whether green, white or even purple. These veggies are simply irresistible. The white ones were collected before they could even reach the sun. The most common one, the green, is enjoyable in millions of ways, whether grilled, boiled or fried. In this case, in a Green Asparagus Soup! No Thickeners This soup is unctuous, as long as you don’t add too much broth or water. There are no thickeners, potatoes, eggs, or added starch; it’s simply plenty of asparagus. I’ve used chicken broth with it, but it could simply be water or vegetable broth.…

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Main Meals

Crêpe Bretonne with ham, spinach and cheese

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Crepe jambon,gruyere, spinach

eThis is a recipe from my ancestors back in Bretagne, France. I’ve learn that the “bretons” crepe, aka thin pancake, is quite different from the normal buckwheat crepe, the breton one needs to be crunchy, thinner and filled with those minuscule holes while the normal “galette” they call in french is a soft buckwheat crepe. I saw many recipes on the web, they often turn the normal crepe while the “Crêpe Bretonne” stays on one side only. Also it must make a sizzling sound when it first touch the pan. So let’s try to make that crispy Breton crepe. First of all, buckwheat is technically no wheat product…  Let me explain; it’s actually the seeds of a flower that makes the flour, nothing to do with the grass. It’s also a gluten free flour, so for those of you who are sensible to gluten, it’ s a great alternative. This…

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