One Sweet Potato, Three Meals: Warm Fall Salad with a Yogurt-Cider Dressing

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“Two words, eleven letters, say it and I’m yours”. S w e e t  P o t a t o.

There’s something so comforting about sweet potatoes. They never fail to brighten up a dish. The subtle sweetness and the richness they bring to the plate always hits the spot for me. I absolutely love to add some roasted cubes to any salad I make, or as a simple side dish. Continue reading “One Sweet Potato, Three Meals: Warm Fall Salad with a Yogurt-Cider Dressing”

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Scrambled Eggs on Toast with Broccoli Rabe and Shiitake Mushrooms

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Simple is best. I’ve said it before, but that’s my kitchen-motto. This recipe is a perfect example of that idea. When you think about it, there not much that’s more simple than toast. Yet, however simple the base may be, you can make the tastiest toppings ever, and end up with a really sophisticated dish.

Continue reading “Scrambled Eggs on Toast with Broccoli Rabe and Shiitake Mushrooms”

“Pulled” Portobello Mushrooms between Egg “Buns”

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You might be intrigued by the title. In fact, can you really “pull” mushrooms apart? Well… not really. Or at least I still haven’t found out how. The reason behind this title is that I cooked the mushrooms with a delicious sauce, traditionally used for pulled pork.

Continue reading ““Pulled” Portobello Mushrooms between Egg “Buns””

Red Pepper-Baked Egg with Mushrooms and Tomato Rice

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Have you ever had a sudden realization that rocked your (culinary) world? Like a kitchen revelation? That “Eureka effect” or “Aha! moment”?

Continue reading “Red Pepper-Baked Egg with Mushrooms and Tomato Rice”