The tastiest cooking blog
The tastiest cooking blog
This is the author of this blog. Having made a career in someone else's big business, one day I gave up on everything and went free floating - to do what I love. I changed a business suit for a kitchen apron, Excel tables for a spelling dictionary, meetings for a writer's retreat, business trips for interesting travels, corporate struggles for creative torments.
Preheat the oven to 180°C. Pour 2tbsp of olive oil into a pan and fry the onion and garlic until the onion is soft.
In a large bowl, mix together the flour, powdered sugar and salt. Dice the butter on a cutting board. Pour the flour on top and use a knife to cut it into fine crumbs.
Peel the zest off the lemon. Divide the lemon into slices, peeling and removing the white membranes.
Put all the ingredients for the sourdough in a bowl and mix together. Cover the bowl with cling film and leave to rise in a warm place (25-26°C) for 4 hours.
In a large bowl, mix together the leaven and eggs. Add flour, sugar and salt. Knead dough for about 7 minutes with a food processor or with your hands until smooth.
Prepare the sauce. Rinse and peel the ginger with a spoon and cut into small cubes. Peel and finely chop the chili pepper, onion, garlic and coriander
Preheat the oven to 180˚C. Whisk the egg yolks with a whisk and mustard. Stir in the olive oil until smooth.
Sprinkle the foie gras with salt and pepper. Put a frying pan on high heat. When hot, place the foie gras on one side and fry for 1 minute until browned.
In a large bowl, mix together the leaven and eggs. Add flour, sugar and salt. Knead dough for about 7 minutes with a food processor or with your hands until smooth.
Cut the tomatoes and mozzarella into thin slices of the same thickness. Arrange the tomato and mozzarella slices interspersed with each other
Pour couscous in a bowl, add salt, stir and pour boiling water over it (boiling water should cover grits by half a centimeter). Cover with cling film or lid and leave for 5 minutes.
