raw carrots goat & saffron

To start the week, how about a little recipe Ugly! This is the idea of Anne-Laure, Nietzsche’s author! History put everyone on the same page, the Foodista challenge is a monthly challenge created by the lovely Stephanie blog Kitchen me a sheep. The blogosphere has one month to reflect and share around a common theme, theme thought month after month by the godfather or godmother of the edition. This is Elise blog And so we cook who chose Anne-Laure for its Lebanese recipe at the top but also for his humor! As you may have guessed, Anne-Laure decided to eat us all flood: and yes we only we will have to cook without cooking but in addition we will have to reveal it: naked flood!

So let us return to our sheep carrots, the recipe of the day will be a small salad Ugly of not one, not two, not three, but four varieties of carrot – spring finally rears his nose so I need colors and then, it seems that it makes it kind: p History not see this salad all, carrots are cut a bit like tagliatelle and little sauce is a little saffron marvel that goes perfectly with my great love: goat cheese !

For part of the “ROC”, the first thing that jumped to mind these are my books: I have not a possible number, as is so well they become a little problematic when I think my future move! One of them is special because it is a book in which I draw a bit of everything and anything – besides, you might recognize the designer I am inspired to this cat I usually draw in then eating it fits rather well with my carrot salad!

For 2 people

1. Ingredients:

2 orange carrots
2 purple carrots
2 yellow carrots
1 white carrot
60 g of goat cheese
1 tablespoon saffron syrup
2 tablespoons vegetable oil
3 tablespoons lemon juice
1 tablespoon of curly parsley
Salt pepper
I realized my saffron syrup myself. This is a simple syrup in which I added 0.1 grams of saffron. Infuse saffron for 15 minutes in warm water and use this water to make a simple syrup – heat up to 105ºC.

2. Procedure:

Carefully clean the carrots,
Once the skin removed, continue to “peel” the carrot with a peeler by turning to form tagliatelle,
In a bowl, prepare the sauce with saffron syrup, oil, lemon juice and parsley, salt, pepper,
Mix carrot noodles in the sauce, adjust the seasoning to taste and reserve for 10-15 minutes to allow the flavors to infuse,
Transfer to a bowl or two plates, then add the goat into pieces and serve.

Saffron Apricots

Cups of delightful stewed apricots and saffron peaches, creamy yogurt
September 10, 2016
There was in my cup two peaches fruits that should already have been eaten at lunchtime.

But, not being at home for dinner and not having any more than what that day requires I want to spend time in the kitchen making a really nice saffron dessert recipe with apricots or peaches and because I am busy and rushed off my feet I’ve learned a quick and easy recipe here that will save you time and you will love the taste!

I have married saffron from Iran with fresh apricots and mixed this with curd whipped simply to make it a little more bubbly by whipping in the air (the free ingredient haha)

Nothing complicated so easy and quick, but fresh and light, and you eat it without feeling you have had an over decadent unhealthy dessert but more a delicious healthy one and still your hunger will grow for another, with some saffron sprinkled on top for added flavor sensation and visual impact and more! Here is a great saffron rice recipe that I made.

It looks like all such desserts I could equally well do with cottage cheese or ricotta, but there is a yogurt with recently discovered that I did which is blooming fantastic i tell you.

Easy to make at home

Preparation: 10 minutes

Cooking: 20 minutes

Atennte: minimum 2 pm

 

For 2 glasses:

For the compote:

2 ripe peaches

4 ripe apricots

4 tbsp sugar

4 or 5 saffron threads

For yoghurt mousse:

1 yoghurt + Madagascar Vanilla

5 cl cream

5 cups milk