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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…

The popular Hugo Spritz is a beloved cocktail cherished for its delicate aroma and festive side. Crafted from elderflower syrup, sparkling wine, mint and lime, this enchanting concoction is served over ice with a hint of sparkling water. Hugo Spritz is a popular European drink made of a simple mix of sparkling wine and water, elderflower syrup, mint, and a slice of lime served on the rocks. It’s so simple, no need to take the shaker out, and it’s a delicate and festive cocktail that suits any occasion. Originally made with Italian Prosecco sparkling wine, this version uses Spanish Cava for a bubblier touch. Origin of the Hugo Spritz This cocktail originated in 2005 from a German living in the Alps who wanted to find a light, festive new aperitif for his guests, a summerish, not-too-strong cocktail. Originally, the drink was called Otto and made from Lemonbalm essence. Being a…

This vivid burgundy Beet Pasta is made with pesto or paste made of blended beet, feta, olive oil and pistachio. To add some texture, add crunchy arugula, crumbled feta, and pistachios to top it and give it a lovely contrasting colour! Sensational for the eyes and palate! Beet Pasta is elegant but quite a different type of pasta, a spot-on dish to impress on Valentine’s Day. To keep it healthier, I’ve used a Kamut fusilli pasta, but any whole wheat or high-fibre type would do here; the ruby red paste will cover all traces of brown pasta. It can be served as a main dish or side and could also be eaten warm or cold. Type of Pasta I’ve made this beet pasta recipe with kamut fusilli, the ancestor of modern wheat, or should I say, it’s the way wheat would be today without our interference (no GMO, etc). First…

An easy-breezy Greek Pasta Salad is a crowd-pleaser! Bring it to any event this summer; it will disappear soon. This version contains a mix of cherry tomatoes, kalamata olives, onions, onion sprouts, and feta cheese for a colorful bowl! Who doesn’t like Greek salad? And who doesn’t like pasta? Right? This dish is the best of 2 worlds. The only ingredient missing here is the cucumber, which I thought wasn’t fitting too well. This pasta salad is fantastic to bring to any event, potluck, or birthday party… Nothing turns back in there if it’s too long on the counter. Plus, the kids will love this Greek Pasta Salad. Sunny Ingredients Bring out this fantastic bottle of olive oil you’ve received for Christmas. It’s time for it! Plus, don’t dare choose an olive other than the famous kalamata. It’s a Greek salad, after all. The Dressing The dressing is quite similar…

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…

Cappuccino on the Rocks is the way to bring all the chocolate notes out of your coffee beans! Pour the hot espresso directly on big ice cubes, add a bit of cold milk foam and voila! This Cappuccino on the Rocks is an excellent start on a hot summer day. All the elements of your favourite cappuccino are in there, with a few extra ice cubes. Strangely, dropping the espresso shot directly on ice cubes brings out the chocolate aromas from the coffee grains. Making ice latte, nitro, or cold brews doesn’t bring out this chocolate touch as this technique does! The only rule about this version is to sip it up rapidly, not to dilute your coffee into the melting ice. The Technique Foaming Cold Milk Dropping directly on Ice First, foam the milk for about 20 seconds with those affordable manual milk frothers (the ones with a round spiral at the…

These delectable and spicy baked Strawberry & Habanero Wings are coated in a homemade habanero sauce, accompanied by a soothing blue cheese dip and a medley of crunchy vegetables. Who’s starving for some hot chicken wings? Those Hot Strawberry & Habanero Wings are medium-hot with a fruity touch; the strawberry and honey glazed help calm down all that habanero heat. Plus, on the side, another tongue-soothing element is the creamy blue cheese dip. Great on any occasion, whether it’s the “game” of the century or simply a get-together. These will be a hit! Plus, no frying is involved making them lighter. Don’t forget to bring along the extra habanero sauce for the folks who dig heat! Let’s Talk Habanero Image by Ted Erski from Pixabay Habanero peppers are a popular hot peppers out there! They are obviously really hot but also have this undertone of sweetness, which is a lovely combo.…

White Sangria with Berries is a simple, delicate and made-on-the-spot drink filled with all kinds of berries and a splash of Brandy to keep it authentic and loads of ice to keep it ultra fresh! White Sangria with Berries is a delightful and refreshing twist on the classic red sangria. This fruity, vibrant drink is perfect for summer gatherings and can be customized with various fruits. In this recipe, we’ll rapidly infuse the sangria with a medley of juicy berries to create a visually appealing and flavorful beverage. So grab your pitcher, gather some fresh berries, and let’s get started! On the Spot Sangria vs. Macerated Ones A traditional Sangria would need a few hours of fruit maceration, which needs good planning, time-wise and quantity-wise. This white version you can easily make on the spot, no worries, and the strawberries will macerate or give its flavour in less than 10…

A nice boozy Pineapple Granita to freshen up the palate after or before lunch/dinner. Perfect for a hot summer night to keep your guest in party mode. This easy-to-make Pineapple Granita is so refreshing, plus it’s a super light version that doesn’t use coconut milk or cream. Plus, it’s all-natural coco water, with no added sugar, no need since pineapples are naturally loaded with sugar. A significant characteristic of coco water is that it is the best rehydrating liquid mother nature ever gave us (way more than those energy drinks), it’s filled with electrolytes and potassium (4 times more than a banana), it’s low in sodium and calories, well it’s the perfect liquid, and it tastes like the Tropics! Who could resist? Back to the Piña colada granita, I am still in a big dilemma as if… it’s a starter to open the stomach or close it… I mean, it’s…

Great way to use your leftovers of watermelon, a quench thirst punch! Try this sunny Watermelon punch with iced kiwis for rehydrating this summer by the pool! So summer is almost here… we’ll need to rehydrate ourselves with delicious juices… This watermelon punch is unavoidable for the summer, but I’ve pimped it up with iced-up kiwis and lime. This punch is the way to go if you have a brunch, pool event, or BBQ. You can add fresh sparkling water next to it for the ones who like theirs with bubbles… In my childhood, my favourite bubblegum was those big soft rectangular watermelon and kiwi flavoured ones. Today, as a grown-up, I find healthier ways to mix those two ingredients. These fruits are a great way to fill your body with vitamin C and hydrate during those hot summer days. I’ve frozen the kiwi pieces to serve as ice cubes…

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