Tag Archives: lime

Raw Cauliflower Salad: be open-minded and discover a new way to accomodate cauliflower

22 Jul

With such a hot weather, even salads get a bit tricky to prepare as the green leaves quickly fade, tomatoes get soft and release lots of juice, fresh herbs get dark….

Here is a recipe that I learnt from my friend Sybille while I was in London and she was creating raw salad recipes.

What I really like in that recipe is that it brings freshness but also new sensations. We all had raw cauliflower florets to dip in sauces or cooked cauliflower (gratins, mashed, cold with French dressing….) but raw and grated is quite unusual.

From that base of grated cauliflower, you can have thousands of combinations of course. The only advice I’ll give you is to incorporate crunchy ingredients, thinly diced or chopped and a nice lemony dressing with lots of chopped herbs to keep the whole salad crunchy, fresh and appetizing.

Ingredients for a large salad bowl (up to 10 people):

  • 1 cauliflower
  • 2 courgettes
  • 2 shallots
  • toasted nuts (walnuts, pecans, almonds…)
  • dried fruits (raisins, cranberries, cherries, apricots)
  • fresh herbs (chives, mint, parsley…)

Ingredients for the dressing:

  • 2 limes – zest and juice
  • 1/4 cup of olive oil
  • salt and pepper
  • 1 tsp sumac
  • 1 tbsp Worcestershire Sauce
  • drops of Tabasco
  • 2 tbsp Cider Vinegar



Wash your cauliflower and roughly separate the heads so that they can get in your food processor easily.

Use the medium grater and grate the whole cauliflower. Keep aside.

Wash all your herbs and get them dry. Chop them finely.

Thinly dice the shallots and raw courgettes – skin on.

If you are using really dry fruits, get them moister: pour them in a pan of hot water for 5 minutes then drain them.

Toast the nuts you have chosen in a hot pan for 2-3 minutes and roughly chop them once they are cool.

Grate the lime zest and get them pressed to use the juice in the dressing.

2-Ingredients 3-Ingredients

For the dressing, whisk together 1/4 cup of olive oil, add the vinegar, salt and pepper, lime juice, Tabasco, Worcestershire sauce and Sumac.

Mix altogether all the ingredients of the salad and pour the dressing on top of it. Mix thoroughly until it gets evenly coated. Taste and adjust the seasoning until you reach the right balance of flavor.

4-Mixing 5-Result

Salade Crue de Chou-Fleur Râpé

Ingrédients pour un grand saladier (au moins 10 personnes):

  • 1 chou-fleur
  • 2 courgettes
  • 2 échalotes
  • 1 poignée de noix torréfiées (noix, pécans, amandes…)
  • 1 poignée de fruits secs (raisins, cranberries, cerises, abricots)
  • 1 poignée d’herbes fraîches (ciboulette, menthe, persil…)

Ingrédients pour l’assaisonnement:

  • 2 citrons vert – zeste et jus
  • 50 ml d’huile d’olive
  • sel et poivre
  • 1 cac de Sumac
  • 1 cas de Worcestershire Sauce
  • quelques gouttes de Tabasco
  • 2 cas de vinaigre de cidre


Lavez tous vos légumes. Séparez le chou-fleur pour qu’il puisse facilement passer à la râpe de votre robot.

Passez-le à la râpe moyenne et réservez-le dans un grand bol à salade.

Emincez les échalotes et coupez les courgettes non pelées en petits dés.

Emincez ou ciselez vos herbes et gardez-les de côté.

Si vos fruits secs sont très secs, plongez-les dans une casserole d’eau chaude pour qu’ils s’attendrissent et émincez-les si ils sont beaucoup plus gros que le reste de vos préparations (abricots notamment).

Torréfiez vos noix 2-3 minutes dans une poêle sans ajouter de matières grasses. Réservez. Concassez-les grossièrement.

Pour l’assaisonnement, émulsifiez l’huile d’olive, le vinaigre, le jus de citron vert, la Worcestershire sauce, le Tabasco, le sumac, le sel et le poivre.

Mixez tous les ingrédients ensemble avec l’assaisonnement pour que celui-ci imprègne l’ensemble de la préparation. Laissez reposer 10-15 minutes et rectifiez l’assaisonnement selon votre goût.

Servez avec de bonnes grillades, du poisson ou de la viande froide pour un pique-nique, un buffet…



An Asian Feast

29 Jan

For the last dinners I have organized at home I tried new ideas and new techniques. I tried the wild flavor of the Hot Smoked Paprika from Spain then I felt like a Magician playing with a crazy amount of spices to cook Indian food. Yesterday, I was in an Asian Mood…. I had tried one of Nigel Slater‘s pork recipe from is book Real Food and it was really yummy! That’s why I decided to do it again with a few other easy Asian dishes. Here is the menu… and the recipes!

Menu: serves about 6 people

Mango and Sugar Snap Peas Salad with a Ginger and Lime Dressing

Molded Pilaf Rice with Grilled Coconut

Pork with Cashews, Lime and Mint from Nigel Slater Cookbook

Mango and Sugar Snap Peas Salad with a Lime and Ginger Dressing


  • 500g of sugar snap peas
  • 1 mango firm not ripe in order to cut nice squares
  • 2-3 spring onions
  • coriander and/or mint, chervil
  • 1/4 cup of cashew nuts
  • Sesame oil
  • kecap mani sauce (sweet soy sauce)

Ingredients for the Dressing

  • 2 limes juice and zest finely grated
  • 2-3 cm of fresh ginger, peeled and finely grated
  • 1/2 red chili seeded and finely chopped
  • 1 tbsp fish sauce
  • 1/2 tsp of palm sugar or honey if you don’t have it


First prepare your ingredients.

Wash the sugar snap peas and cut them into 2-3 stripes with an angle to give them a nice shape.

Peel the mango and cut 2 thick slices along the stones then cut the slices into 2-3 cm squares.

Mango peeledMango Diced

Wash the spring onions and finely slice them with the same diagonal angle.

Wash the herbs and chop or slice them finely. If you are using them later, put a wet piece of kitchen towel on top of it to prevent them from getting dark.

In a wok or large frying pan, toast the cashew nuts until golden brown. Because the nuts are oily, you need to toast them to release the flavor.

Add 1-2 tsp of kecap mani sauce or honey on top of it and stir them until well coated. The sauce will caramelize around the cashew nuts. Pour the cashew nuts on a silicon mat or a piece of parchment paper.

In the same pan while it’s still hot, add a little sesame oil and pour the sugar snap peas in the wok. Fry them quickly as they need to remain crunchy. The leftover of kecap mani will caramelize the edges of the peas.

After 2-3 minutes, pour them in a container and let them cool down.

Then add a little sesame oil in the wok and quickly fry the mango cubes. Because the mango is not ripe, the cubes will not tear apart and they will keep their shape.

Set aside and let them cool down.

While that time, prepare the sauce. Combine all the ingredients in a bowl and depending on your taste, add more palm sugar for the sweetness or lime to make it more sour.

Just before serving, mix together the sugar snap peas, mango, spring onions, herbs, cashew nuts and the sauce, place them in a nice serving dish and decorate with a few remaining chopped herbs.

Molded Pilaf Rice with Grilled Coconut

Ingredients for the Pilaf Rice

  • 2 cups of Basmati Rice
  • 5 cups of hot water
  • 1 chicken/veg stock cube dissolved in the hot water
  • 1 onion finely chopped
  • 1 garlic clove finely chopped or crushed
  • salt and pepper
  • groundnut oil
  • grilled coconut

Method for the Pilaf Rice*

In a deep medium frying pan, pour a little oil and start to gently fry the onions then add the garlic and keep on frying until golden brown.

Add the rice and cook it until it becomes translucent. Stir it to avoid it sticks to the pan.

Then add the stock on top of it, some salt and pepper and stir it just one time. Bring it to a gentle boil. Cover it and let it cook for at least 20 minutes.

When the rice is cooked, (just taste it to check, it has to be tender) either put the pan in the oven if it is oven proof or keep on cooking on a very gentle heat.

It will slowly create a nice crust of rice at the bottom of the pan.

Just before serving, you can add some grilled coconut on top of the rice to have it at the bottom and as for a cake, turn the pan upside down on a serving plate. The rice should come out easily and keep the shape of the pan.

Add some grilled coconut on top and serve it.

* You can have a lot of fun with the pilaf rice and give it the taste that you want. For example, you can add some spices to the onions such as curry, cinnamon, cloves, cardamom and make it more Indian like.

You can also replace half of the stock with coconut milk or infuse Jasmine Tea instead of stock cube.

You can add fresh herbs, toasted nuts, chopped vegetables.

Indeed, this recipe is just a base that you can adapt to the main dish you are cooking.

Pork with Cashews, Lime and Mint

from Nigel Slater Cookbook


  • 800g-1kg of pork fillet
  • 60ml of groundnut oil
  • 2 handful of cashew nuts or peanuts
  • a bunch of spring onions finely chopped
  • 4 cloves of garlic or 2 shallots finely chopped
  • 8cm of ginger peeled and finely chopped
  • 4 red chillies seeded and finely sliced or chopped
  • 60ml of nam pla (Thai fish sauce)
  • a bunch of mint leaves finely chopped
  • a bunch of basil finely chopped


Start by preparing all your ingredients. Chop the onions, ginger, chillies and cashew and set aside for later. Chop the herbs and keep them in a wet kitchen towel so that it does not get dark.

In a large wok or frying pan heat 1 tbsp of oil and seal the whole pork fillet until it gets golden brown. Turn the fillet upside down to get the other side the same golden brown color. If the fillets are thick, do the same for the sides that are still raw or barely cooked.

Once it’s done, set the meat and its juice aside. Cut the meat into thin strips about 7-8mm and keep the juice that comes out when you are cutting it.

Return the unwashed wok to the heat, add 2 tbsp of oil in it and as soon as it is hot, add the spring onions, garlic, ginger and chillies. Fry the whole mix and stir constantly for about 2 minutes. Set aside.

Just before serving, reheat the unwashed wok and pour 1 tbsp of oil in it and when it’s hot, quickly fry the slices of pork and pour the mix on top, stir it then add the nuts, the meat juices, the lime juice and the fish sauce. Stir it for about 2 minutes then stir in the herbs.

Serve immediately.