First I made a simple avocat with tuna & mayonnaise. Nothing difficult here but something I really like when the avocat is well mature.
Just cut the avocat in small pieces with some salt, add some mayonnaise, tuna, black pepper and 1 garlic sliced in very tiny pieces. Reserve in the fridge for 2hrs before serving.
Then I made some tzatziki. We loved it when we went to Greece for our holidays last year and I buy it usually from the supermarket but this time I really wanted to make it.
What do you need?
- 3 greek yogurt natural
- 2 tablespoon of olive oil
- 2 small cucumber or 1 big one
- 1 garlic clove
- salt, pepper
- Fresh mint
Cut the cucumber in tiny pieces, add it to the yogurt with the olive oil, mint cut in very small pieces and the garlic. Salt & pepper. Taste it to make sure it’s well flavored. Put a plastic film on the bowl and reserve in the fridge for at least 1 hr
Eat with some integral bread or any rusk
Today I made a second tentative to make a Hummus, the first one I did didn’t have Tahin so it was not very nice.
I still would like to make it more creamy and to get closer to the delicious hummus I ate in Tel Aviv a few years ago. An other good reason to go back to Israel 🙂
What do you need?
- Chick pees – 400g (already cooked)
- 2 table spoon of Tahin
- 1/2 lemon
- 1 big garlic clove
- 4 table spoon of water
- Salt, pepper
- 2 teaspoon of cumin
- 2 table spoon of olive oil
- paprika for the decoration
Mix together the tahin and lemon juice, add the garlic sliced in tiny pieces. Then add the olive oil and half of the check peas. Stir with a spoon and add the rest of the chick peas and the water. Mix well until you obtain something soft and smooth.
It can be quite a challenge to mix if your mixer is too small or too narrow so make sure you use the spoon to stir and mix until you are satisfied.
Reserve in the fridge for 2hrs at least before eating. Put a bit of olive oil on top with paprika.
If someone adds something else to make it more creamy do let me know. Maybe I’ll add 2 spoon of Philadelphia next time.
For the Macarons recipe:
For the filling:
In your kitchenaid put together the cheeses, nuts well reduced in powder, salt and pepper. Mix until the texture is soft.
In a pan, fry the bacon, when almost done and before it burns, add a spoon of vinegar (balsamic or raspberry), stir and then mix it in a food processor. Then add to the cheese. Reserve in the fridge for 2hrs and then fill in your macarons with a spoon.
- 3 eggs
- 200g of chicken ham
- 1 courgette
- 20 cl of cream
- 15 cl of mile
- Salt, paper, estragon, oregano, garlic
- 3 big spoon of flour
- 100g of Emmental or Gruyere
In a mixer, put together the eggs, cream and milk. Mix until a smooth texture, add the salt, pepper, estragon, oregano and garlic. Then add 3 big spoon of flour.
Grate the courgette and add to the preparation with the chicken ham and cheese.
Cook at 200° for 45mn approximately