My Cookbook Collection

 

A Peek Inside My Cookbook Collection

People often ask me about the cookbooks that grace my bookshelf. After a recent move from the Charente to the Lot-et-Garonne, I took the opportunity to declutter and let go of several smaller cookbooks that were gathering dust. These books have thankfully found new homes, making space for the gems I truly cherish. So, let me share with you the selection that now sits proudly in my cupboard.

Super Dushi Chef by Jurino Ignacio

One of the most exciting additions to my collection is Super Dushi Chef by Jurino Ignacio. This cookbook is not just a collection of recipes; it's an experience. Ignacio has skillfully incorporated modern elements like gadgets and QR codes, making it a dynamic and interactive guide for any culinary enthusiast. It’s a fantastic resource that offers much more than just culinary instructions, providing insights into techniques and flavors that inspire creativity in the kitchen.

Couscous salade but different

Whatever you do, don't get the ready-made couscous salad they sell in supermarkets.

For 4 people, you need to buy:

Shopping list:

300g couscous

1 vegetable bouillon cube (Maggi)

1 cucumber

200g feta

200g mango *

250g roasted bell pepper **

100g walnuts (optional; I don't like them)

1 dash of olive oil

1 tablespoon honey

1 bunch of fresh mint

GOLDEN TIP:

Add pomegranates for a deliciously fresh and crunchy bite.

* If you cannot buy fresh peaches, then buy a tin
** If you don't have time to roast the peppers, then buy roasted peppers in a jar (it tastes great).

How to prepare it:

Heat the amount of water indicated on the couscous package in a pan and bring to a boil. Add the vegetable bouillon cube and stir until dissolved.

Remove the pan from the heat and add the couscous. Stir briefly and cover the pan. Let this sit for 5 minutes so the couscous absorbs the liquid. Then fluff the grains with a fork.

Cut the cucumber into half slices, the roasted bell pepper into strips, and the mango into cubes. Finely chop the fresh mint and also cut the feta into small cubes.

In a small bowl, combine the honey with the olive oil and add a pinch of salt and pepper. Stir well to create a dressing and then add it to the couscous and feta salad.

Now, stir the chopped vegetables, mango, mint, and walnuts into the couscous and mix well. Finally, add the feta cubes and stir gently to prevent them from crumbling too much.

You can serve the couscous and feta salad lukewarm or let it cool in the refrigerator and eat it cold.

This salad will keep in the refrigerator for up to 2 days.

Unfortunately I didn't take a picture, but I'll give you some useful tips.

Roast a pepper on gas stove    (video)

Roast a pepper in the oven      (video)

Roast a pepper in the air fryer (video)

How to remove pomegranate seeds  (without making a mess)    (video)

Serrano ham, Charentaise melon ... and......

 ..... burrata!

An easy and delicious summer lunch or appetizer.

Shopping list:

Serrano ham (or another cured ham, whatever you like)

Charentaise melon (also known as Cantaloupe)

Burrata (the special Italian cheese)

Fresh mint leaves

And how to prepare it:

A beautiful plate can do wonders. I used a black plate for color contrast.

You can see the plating in the photo. You can also make balls from the melon, but that takes a lot of time and you'll lose some pieces of this delicious fruit.

I sliced the melon a bit thinner than usual so it lays flat.

A glass of dry white wine (everyone loves Sauvignon Blanc) makes a real statement.