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Crunchy Coconut Chicken Noodles features a velvety coconut sauce infused with zesty lime and a hint of Thai pepper, served over egg noodles alongside shaved carrots, bell peppers, tender chicken, and fresh cilantro, all garnished with a delightful crunchy pistachio topping. Crunchy Coconut Chicken Noodles is highly influenced by Thai cuisine. There are many typical elements, like lemongrass and coconut milk, but no ginger or strong curry. No peanut butter, *Satay, or hoisin sauce either. I really wanted to highlight the coconut flavour, often overpowered by other sauces or ingredients. I also wanted to counterbalance all that coconut sweetness with freshness and no better ingredients than lime and lemongrass! Pistachio Yum I love pistachios! I would put them in every dish if I could! And though I needed some crunch texture to make this Coconut Chicken Noodles dish whole, I’ve used fancy pistachios instead of the obvious peanuts! A pure…

Summer Couscous Salad is a fresh side dish made with raw and crunchy zucchini, tomatoes, onions, cilantro, garlic, and a squeeze of lime. A super fresh side dish that goes with any type of protein or as a stand-alone salad! Served cold, this Summer Couscous Salad is a fresh side dish made with zucchini, tomatoes, onions, cilantro, and garlic. Perfect for the hot summer days or to serve next to grilled chicken, meat, or fish. Also great sidedish to any seafood, quiche, or even on its own, or a great lunch for work. Plus, it’s a “done under 15 minutes” recipe and tastes so fresh, although the longer you let it in the fridge…, the better the flavors will merge. So, make sure to make a nig batch! This way, you’ll get some tasty leftovers for lunch the next day. Tabbouleh Little Cousin This tabbouleh cousin doesn’t use parsley but…

Flamed Scallops Pasta are flamed in Grand-Marnier and then served on a bed of quinoa fusilli filled with slightly cooked bell pepper, cherry tomatoes, lime zest and fresh basil for a delightful summer night meal! Flamed Scallops Pasta is an excellent, simple dish made in no time. The sauce is mainly a little butter in which the scallops are seared before flaming and caramelizing with orange-flavoured cognac/brandy (Grand Marnier). Served on a simple quinoa pasta with juicy tomatoes, basil, pepper and lime zest. Where I come from, the east part of Canada, scallops are pretty standard on our plates. Although, since I’ve been living in Spain, it got pretty difficult to find any and when I finally did, they cost so much… So I go to the freezer shop… yes, only frozen stuff of all kinds, and I get my Patagonian mini scallops occasionally. Strange… that in Spain, a seafood lover country, it’s hard…

This Dip for Artichokes is an easy breezy lime, basil and butter sauce; it elevates each steamed Artichoke leaf to another level until its tender heart! The way my dad showed me how to eat artichokes when I was a kid stays my favourite. I steam them, add a citrus-basil butter sauce to dip each leaf in, and then the “piece de consistency,” the delicious and tender heart. Splendide this Basil Lime Dip for Artichokes! A Flower Veggie Artichokes are flower buds cut out just before blooming; being one of the only few comestible flowers we eat along with zucchini flowers, broccoli and cauliflower. There are about 140 varieties, from small purple ones to big massive ones. In Spain, they grow all year long, although there are high seasons which are in spring and fall. You’ll see them in many restaurants, cut simply in half and cooked directly on the grill…

Tamarind Iced Tea or juice is the new lemonade to quench your thirst this summer! It is served with extra lime, cilantro and many ice cubes to make it chilled! Homemade Tamarind iced tea is the drink to quench your thirst this summer. The hardest part of the recipe is to figure out a place where to buy those brown beans that look like fruits. Then it’s soaking them and squeezing the pulp to make this fantastic iced tea. Tamarindo has a particularly sour taste, just like lemon or lime. And just like them, tamarind needs some sugar to balance its acidity resulting in this famous ‘sweet and sour’ dynamic duo we all love. Where is Tamarind From? The tree comes from Africa, although now it grows everywhere from Asia to South America. Meaning this fruit is popular in those continents as well. In Mexico, they call this drink ‘Agua de Tamarindo’,…

Mexican Shrimp Bowl is a fun and easy bowl filled with Tequila sauté shrimp, avocado, cilantro leaves, pico de gallo, mango, cilantro and quinoa for a delightful Mexican dinner. This Mexican Shrimp Bowl is filled with fresh and colourful ingredients. The protagonist of the bowl here is the shrimp, they are cooked in a tad of tequila, garlic, habanero pepper and a squeeze of lime in the end. I saw the recipe for Tequila Lime Shrimp around the web and wanted to try it out. Although I add to come up with a slightly different version, so I’ve done a Mexican Bowl with it. Nothing looks more appealing to me than a simple bowl of fresh and colourful veggies, fruits, protein and grains. This dish could easily be made ahead of time and layers in a jar for lunch at work. To Flame or Not to Flame For sauté the shrimps, I…

This quick and easy Shrimp Ceviche Express is a light and refreshing appetizer suitable for any occasion. Packed with fresh dill, tomatoes, avocado, and red onions, it’s a delightful choice for a light meal or snack. Having gone through South and Central Americas… each country has their own version of ceviche. The ‘Shrimp Ceviche Express’ recipe mixes them all. For instance, Mexico makes it quite spicy and usually contains avocados. In Peru, it’s a main dish, served with Choclo (big grain corn) and sweet potatoes. Usually, it’s lightly spiced with Aji or Rocoto hot peppers. In Colombia, the ceviche is often made with ketchup or tomato sauce, which makes it red and served with fried plantain (Patacones). Finally, in Ecuador, the ceviches are like a soup, with an extra shrimp broth, lots of cilantro and barely spicy. Types of Ceviche There are also many variations, some with fish, shrimp, shellfish, and even shark meat…

Peruvian Pisco Sour is a gem; this foamy lemonade cocktail contains a grape-distilled liquor called Pisco with limes, syrup and an egg white topped with a few drops of Angostura bitter. I know the egg white can scare a few away… there might be a slight risk of getting sick, but there isn’t any problem if you get a fresh egg and let me say: the danger is well worth it! This Peruvian Pisco Sour drink is an elegant, fluffy lemonade for grown-ups. A Peruvian Drink I’ve spent a year in Peru, where on our first night out, we were told to try this foamy and refreshing drink, their national drink. Right on the spot, I fell in love with this unique drink and its thick foam. So refreshing and new! It’s the margarita of Peru, and everyone passing by must try this famous Peruvian cocktail called Pisco Sour. Billy the…

A cold and airy Coconut Mousse with a touch of lime to serve on your strawberries is the new way to go! Simple, and easy to make, you’ll never get back to whipped cream. You’ll say this looks exactly like the simple cup of strawberries topped with whipped cream… boring… but you are far from the truth! This is coconut milk infused with makrut lime leaves and turned into a foamy cloud. As soon as you’ll taste it, you’ll wish for the rest of your life, to have this mousse instead of whipped cream. I ate it, at first, in one of my favourite restaurants, as a side to a “Chocolate fondant” dessert. Coconut Mousse is so delicious! Technique You’ll need a siphon to foam it, without it you won’t be able to foam it up. Siphon is the last “kitchen gadget” I got myself… especially to reproduce this coco-lime mousse and I…

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