Cauliflower Bites


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Winter vegetables are very limited. There is not much more besides  roots, carrots, cauliflower, broccoli and cabbage. Of course, I could be eating all that my stores offer ( which is everything), but as a French person, I believe it is best to eat fruit and vegetables that are in season.

I am not fan of cabbage, and my family do not like carrots.  As the result, I often cook brocoli and cauliflower in the winter time. It is not a problem because I like them both.

You  can do so many things with both vegetables! You can roast, puree, steam, saute them,make soups.. So many things in fact that that if you were to open my fridge at any point in the winter, you would find both;-).

Well, when I looked in the fridge today, I realized that I had two bags of cauliflower. Since I had already made a soup and a casserole a few days ago, I did not want to serve them again as such. I had been meaning to make that cauliflower pizza that has been going around on faceboook, but time has been so scarce lately that I have not had time to make it and I was not really in the mood for pizza…

Anyway, I was adamant about making something with my cauliflower this evening. I had seen the recipe from DamDelicious , that I decided that I was going to give it a try this evening. Except I was going to make it somewhat  healthier;-)) and somewhat less messy and faster.

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Here we go:

Ingredients for 6-8 people:

  • 3/4 bag of cauliflower from Costco, or 1 1/2 lbs of cauliflower heads
  • 3 eggs
  • 1/2 cup of parmesan
  • 1/2 cup of italian bread crumbs
  • a spicy seasoning of your choice, I used Zesty Mediterranean from Demarle

Dill Dipping Sauce:

  • 1 tsp of dill seasoning from Demarle
  • 2 tbsp of mayonnaise
  • 4 tbsp of sour cream
  • salt and pepper to taste
  1. In a small bowl, place the eggs and mix them well.IMG_1296
    In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.IMG_1297
  2. Either cut the cauliflower head into small florets or buy the florets, That is what I did.
  3. Dip the florets into the egg,IMG_1298
  4. Then into the parmesan and place them onto the silpat that you would have placed on a large perforated sheet. IMG_1299
  5. Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.IMG_1301IMG_1304IMG_1306
  6. Mix all the ingredients for the dipping sauce together, and enjoy with our reservation. Miami, miam;-)IMG_1307

Bon Appetit and Happy Cooking !!!

Cauliflower Bites

  • Servings: 6-8 people
  • Difficulty: Super Easy
  • Print
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Ingredients for 6-8 people:

  • 3/4 bag of cauliflower from Costco, or 1 1/2 lbs of cauliflower heads
  • 3 eggs
  • 1/2 cup of parmesan
  • 1/2 cup of italian bread crumbs
  • a spicy seasoning of your choice, I used Zesty Mediterranean from Demarle

Dill Dipping Sauce:

  • 1 tsp of dill seasoning from Demarle
  • 2 tbsp of mayonnaise
  • 4 tbsp of sour cream
  • salt and pepper to taste
  1. In a small bowl, place the eggs and mix them well. In another bowl, mix the breadcrumbs, the parmesan and the zesty Mediterranean Spice from Demarle. Set aside.
  2. Either cut the cauliflower head into small florets or buy the florets, That is what I did.
  3. Dip the florets into the egg, then into the parmesan and place them onto the silpat.
  4. Roast at 425 for 10 minutes. You can eat as such, they are quite yummy, or you can make a dipping sauce.
  5. Mix all the ingredients together and enjoy with our reservation. Miami, miam;-)

Bon Appetit and Happy Cooking !!!

If you like what you read or see, please share;-) Merci beaucoup!!!

Chocolate And Apple Purses


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What do you do when you have lots of apples and don’t know what to do with them? You either eat them as snack, or you fix lots of desserts with them;-))

Well since i had some phillo dough left in my fridge, i thought to fix some chocolate and apples purses. The great part about fixing this recipe is that it is fast, really easy to make, unexpensive and can make a great dessert, or a yummy snack.

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Ingredients for 20 small ones:

  • 2 1/2 to 3 apples peeled and chopped thinly
  • 1 pack of phillo dough cut in square of 2×2 inches
  • 2 tbsp of brown sugar
  • 1/2 cup of chocolate
  • 1/4 cup of olive oil, or melted chocolate butter.
  1. In a bowl, mix the chopped apples and sugar and mix well.photo 3
  2. Cut the phillo dough into squares of 2×2 inches for the mini muffin tray, or 4×4 for the large muffin tray.photo 1
  3. Peel 3 to 4 sheets of the stack of the phillo dough and push them inside each mini cupcake. Of course you can also make large ones using the straight muffin tray. photo 2
  4. Fill the inside of those “cups” with apples.photo 1
  5. Top the apples with a few chocolate chips (5-6).photo 2
  6. Press the filo together to close up the “purse”.photo 3
  7. With a brush, brush the top of each “purses” with olive oil or with melted butter. You may also use the spritzer to sprinkle olive oil.photo 5
  8. Cook in the oven for 8-10 minutes or until the top of the purses is a nice brown.photo 1
  9. After removing the cupcakes from the oven, let them cool for a few minutes and drizzle more chocolate on top.  You may eat them with some ice-cream, or as it ( I did, they make yummy afternoon snacks. They remind me of the Chaussons de Pomme I used to eat growing up, except that they cook much quicker and they are much better for you;-)YUMMMMMMMM

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Bon Appetit and Happy Cooking!!!

Cranberry and Almond Bars


Last week was my first time making nutty bars, and I will say that I liked them so much that I was looking for them for my snack time with much eagerness 😉 So much in fact that they were gone by this afternoon. So of course I was ready to make some new one this evening. You may have noticed that I liked to play with my food so of course I was not going to remake those bars from last week. Instead I used a little bit of what I had in my pantry: dried cranberries, almonds, Marcona Almonds.

Ingredients:

  • 2 cups of marcona almonds,
  • 2 cups of almonds,
  • 1 cup of cranberries,
  • 1/2 cup of agave syrup,
  • 1/4 cup of almond butter,
  • 1/8 turbinado brown sugar.
  1. Place all the nuts on the flexipan and roast them in the oven for 10 minutes at 375.
  2. Meanwhile in a small saucepan, mix the agave syrup, the turbinado brown sugar, the almond butter and mix well. Warm up this mixture over medium-high temperature and bring it to boil.

3. Remove the nuts from the oven and empty them into a chopper and chop them.

4. Pour in the agave mixture and mix well to coat the nuts mixture. 5. Empty this mixture onto the flexipan and cook at 375 for 12 minutes. Cool before cutting it. C’est tout!!!

Bon Appetit and Happy Cooking!!!