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allosimone

allosimone

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petit déjeuners

kanelknuter by allosimone
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kanelknuter (nœuds à la cannelle norvégiens)

asparagus toast by allosimone
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pain grillé aux asperges et aux œufs épicés

A stack of golden buckwheat pancakes by @allosimone being drizzled in maple syrup and surrounded by berries
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«pancakes» au sarrasin

Allô! C’est Simone. Bienvenue à mon site. J’aime les repas fait maison et les légumes de saison. 

Même si les plats que je partage ici ressemblent à des recettes, il s’agit plutôt de mets que j’ai préparés et savourés, et qui (j’espère) pourront servir d’inspiration à la maison.

articles récents

  • une salade « césar » aux pois chiches croustillants
  • bolognaise savoureuse aux lentilles braisées
  • kanelknuter (nœuds à la cannelle norvégiens)
  • des grains entiers, des légumineuses, des légumes (et plus)
  • « risotto » à la citrouille

dernièrement sur instagram

in case you were looking for an excuse to eat pan- in case you were looking for an excuse to eat pan-fried sourdough bread, sizzled in olive oil & butter until golden and crisp, well… here it is. ⁣ ⁣ creamy, dreamy butter beans gently oven-simmered in a brothy medley of herbs, garlic, and — perhaps inevitably — an abundance of olive oil. the bread is perfect for soaking up the flavoursome broth, and the broth is good enough to drink alone.⁣⁣ ⁣⁣⁣ to make your own oven-simmered beans, simply start by soaking your white bean of choice in plenty of cold water for 8-12 hours. drain + rinse, then add to a heavy pot, and top with more fresh cold water by 2.5 to 5cm (1-2in). slowly bring to a gentle simmer, never letting the water boil. simmer softly for 15 minutes, skimming foam off if you like, then pop in whatever aromatics you have and enjoy (like sage, fennel, bay, rosemary, garlic or thyme). season with salt and top with a generous-but-thin layer of olive oil. cover with a lid and place in the oven at 165°C/330°F for around 1 hour, or until the beans are tender. taste for doneness and seasoning, and enjoy! alone with an extra glug of olive on top, as a base for a soup or stew, or alongside a hot slice of delightfully crisp and golden pan-fried sourdough bread.⁣⁣⁣ ⁣ ⁣⁣ ( p.s. for all you visual learners like me, feel free to head on over to my stories / highlights to watch this dish being made ! ) ✨
what a treat this was! pan-seared cauliflower with what a treat this was! pan-seared cauliflower with fresh grapefruit, orange and pomegranate, drizzled in a citrus + honey + shallot vinaigrette and topped with fresh mint, poppy seeds & our homegrown chili flakes. recipe’s on the site.⁣⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣⁣ it’s the simple things!⁣ ⁣⁣⁣⁣⁣⁣ ⁣⁣ 🍊
once you’ve had fresh gnocchi, it’s hard to go once you’ve had fresh gnocchi, it’s hard to go back to the store-bought variety (even if your homemade ones are a little bit wonky). so light! so soft! so pillowy! ⁣making and eating these made me very happy⁣ (+you can get a glimpse of the action in my stories/highlights, as always!)⁣⁣ 🥔⁣ ⁣⁣⁣⁣⁣ here’s what you need & how to make them:⁣⁣⁣⁣⁣ ⁣⁣⁣ HOMEMADE GNOCCHI⁣⁣⁣ serves 3-4, depending on the amount of sauce used⁣⁣⁣ ⁣⁣⁣⁣ 500 g floury potatoes ⁣⁣⁣⁣ 1 egg⁣⁣⁣⁣ 100 to 125 g flour⁣⁣⁣⁣ 1/2 tsp salt⁣⁣⁣⁣ ⁣⁣⁣⁣ 1. bake potatoes on a bed of coarse salt at 200°C until a knife can easily be pierced through (around 40 minutes for small potatoes, 1 hour for large ones)⁣.⁣⁣⁣ ⁣⁣⁣⁣ 2. while still hot, remove skins and push through a ricer, sieve, colander or box grater into a bowl. save skins for a snack, or finely chop and reserve for your sauce or another dish.⁣⁣⁣⁣ ⁣⁣⁣⁣ 3. combine the riced potato with the egg, salt and 100g flour. add up to 25g more flour if the mixture is not coming together easily.⁣⁣⁣⁣ ⁣⁣⁣⁣ 4. grab a handful, shape into a ball, and roll out into a rope around 2cm thick. cut into small pillow-shaped squares. repeat until no dough remains.⁣⁣⁣⁣ ⁣⁣⁣⁣ 5. bring a large pot of water to a gentle boil, season well with salt (use some from the baked potatoes), and cook gnocchi in batches. swirl the water after each addition to prevent any sticking. they are ready once they float to the top.⁣⁣⁣⁣ ⁣⁣⁣⁣ 6. serve with sauce of your choosing, stirring in up to a cup of pasta water into it before serving for a smoother, saucier sauce.⁣⁣⁣⁣ ⁣⁣⁣ all that’s left to do is enjoy!⁣⁣
easy peasy simple cosy. a cauliflower and potato s easy peasy simple cosy. a cauliflower and potato soup that’ll stick to your ribs and see you through the nippiest of nights. first, cut out a couple of neither-thick-nor-thin slices straight out of the middle of your cauliflower. set aside. then, break up the leftover cauliflower into rough florets. add to a pot with sizzling butter, on medium high heat, along with an equal amount of halved or quartered potatoes, a roughly sliced shallot, and a few cloves of crushed + peeled garlic. season with (herb) salt (if you’ve got it). let everything turn golden, stirring occasionally, before deglazing with enough vegetable broth to cover your ingredients. leave to simmer on medium-low heat until the potatoes are cooked through. when done, add an optional splash of milk & blitz smooth. in the meantime, cook the cauliflower slices, separated into smaller wedges, in olive oil on medium-high heat until properly browned on both sides. toss in some fresh thyme / parsley / rosemary leaves and a few slivered almonds as they cook. then remove, and quickly sauté some greens in the same pan. to serve, top the soup with the sliced cauliflower, herbs, almonds & greens, and finish with a little drizzle of olive oil, a sprinkle of flaky sea salt and a quick crack of the pepper mill. enjoy the day it’s made, then enjoy again as even-better-the-next-day leftovers. ⁣⁣ of course, if you’d like to watch this dish being made, you are very much welcome to head over to my stories / highlights to take a peak !
been munching through lots of leftovers lately. se been munching through lots of leftovers lately. see you back in the kitchen very (very) soon ✨
last shop at the farm store for the season 🌈 fi last shop at the farm store for the season 🌈 finding such lovely produce isn’t always easy, so I am incredibly grateful for the wonderful folks at @grontbua who work so hard to grow fantastic fresh food for their community! it’s a bit sad to think that they won’t be open again until next spring, but I am very much looking forward to pickling some of these gorgeous veg to keep on enjoying them throughout the winter:)
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