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allosimone

allosimone

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petit déjeuners

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tartines aux fèves ou haricots sur toast, de deux façons

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

  • portrait et recettes dans Trois Fois Par Jour
  • mini galettes à la rhubarbe, aux fraises et à la rose
  • omelette espagnole épicée aux fines herbes
  • salade multicolore de chou-fleur et d’agrumes
  • tartines aux fèves ou haricots sur toast, de deux façons

dernièrement sur instagram

slowly settling in 🇫🇷 after three months at slowly settling in 🇫🇷 after three months at home in canada and a quick pit stop at home in norway, can hardly believe it’s already been three weeks since moving to france⁣⁣ (edit : thank you so much for 20K!!! what a community 😭🫶 you guys fill my heart, and I am so grateful that you’re all here 🥹)⁣ ⁣ now that I have actual plates to serve food on and a functional kitchen to cook in, I can’t wait to share more ! ✨💛⁣⁣⁣ ⁣⁣
a warm lentil salad with all the good stuff 😌 t a warm lentil salad with all the good stuff 😌 this was an all-around earthy lunch — with brown lentils, leeks, beets, onions and pumpkin seeds — sweetened and softened by a warm balsamic & soy vinaigrette, positively pleasant and nourishing in every way. I don’t know why I focused so much on the brussels sprouts in capturing the making of this dish (probably because they bring me so much joy — I even take selfies with them), but any hardy green would feel right at home on this plate. to make something similar (apologies, I didn’t really measure or write anything down this time), start by roasting or steaming some beets. while they cook, tackle the lentils: sauté a few wedges of onion, carrot, and leek in a bit of olive oil until they’ve all softened but are still firm + bright, then add in your dried brown lentils. season with salt and pepper, pop in some thyme and a bay leaf, then deglaze with a big splash of wine. once the alcohol has evaporated, cover everything with water and leave to simmer until the lentils are fully tender but still holding their shape. in the meantime, pan-fry some halved brussels sprouts, or broccoli, or kale, or chard, or even cabbage, until bright, tender, and a little bit caramelized. once the beets are ready, peel them, then slice them into wedges and add them along with your sizzled greens to the cooked lentils (don’t forget to remove the thyme sprigs and bay leaf!). transfer everything to a large serving dish, then, for the warm vinaigrette, simply add some balsamic vinegar, soy sauce, olive oil, thyme and black pepper to a saucepan in whatever proportions make the most sense to you. warm the dressing through and pour it onto the plated lentil salad. if you like, finish with a bit of crunch by lightly sprinkling some toasted pumpkin seeds (could also be walnuts) over top, and enjoy! 💛⁣⁣ ⁣⁣ was definitely inspired by @joe_woodhouse on this one, so if you want a proper recipe from the master himself, do check out his book!
bitter leaves, three ways!✨ I don’t know why c bitter leaves, three ways!✨ I don’t know why chicories are so hard to find in the average grocery store (my guess is that people don’t buy them often, so stores don’t sell them often… but maybe if stores sold them more often, people would have the chance to buy them more often! it’s a real catch 22!! anyway, all this to say, I looked for endives and radicchio in like 5 different grocery stores in my area before I finally found some), but they are and I don’t think they should be. chicories are so marvellous & perfectly suited for winter munching, pairing so beautifully well with other seasonal favourites like bright + sweet citruses, luscious and earthy dried fruits and nuts, rich and smoky winter cured meats (hello bacon in all its forms), pungent mustards, and soothing — even floral — honeys.⁣⁣⁣ ⁣⁣⁣ having searched for these bitter delights for a despairingly long period of time, you can surely understand why, by the time I finally found some, my natural reaction was to make three salads in one go (yes? no?)⁣⁣⁣ ⁣⁣⁣ my wish for you is that you will, more than once, come across some beautiful chicories this winter, and that you too will be inspired to make something moreish with them 💛⁣ ⁣⁣⁣ a brief description of the salads that I felt so compelled to make, pictured above :⁣⁣⁣ ⁣⁣⁣ 1️⃣ a belgian endive, clementine, shallot & pecan salad inspired by @david_tanis’s belgian endives with tangerine, from his book “market cooking⁣⁣”⁣ 2️⃣ a red endive, radicchio, blood orange, red onion and feta salad inspired by the common purple hues of its star ingredients, as well as the red onion’s famous proclivity for tangy greek cheeses⁣⁣⁣ and⁣⁣⁣ 3️⃣ a belgian + red endive, pear and toasted walnut salad, served with a honey mustard dressing, inspired by the chives I thought I had in the fridge and that, in my imagination, would have paired with this salad handsomely⁣⁣⁣ ⁣⁣⁣ all three salads were beyond delightful and left me feeling restored & refreshed — ready to come up with more whimsical ways to enjoy the rest of those sweet, sweet bitter leaves 😌
a bit of time, love and attention — served with a bit of time, love and attention — served with a side of leeks, walnuts, shallots & rosemary ✨💛
creamy kale pesto, tossed lovingly through the mos creamy kale pesto, tossed lovingly through the most comforting pasta shape you can find in your kitchen cupboards… doesn’t get much cosier than that! a quick self-care meal, if you will, for when you don’t really want to cook but still want to eat well 😌💛⁣⁣ ⁣⁣ all you have to do to make this meal is start by boiling a large pot of water for your pasta. meanwhile, place some cashews in a bowl & cover them with just-boiled water, then set them aside to soften. season the boiling water in the pot abundantly with salt, then blanch a bunch of kale leaves in there for 2-3 minutes, until tender and deeply, vividly green. next, remove the kale from the pot and transfer it to a food processor / high-powered blender / the cup of an immersion blender, along with the soaked cashews, a small splash of the cashew water, olive oil, salt, and optionally basil (you could also add garlic — if so, blanch a small clove or two along with your kale!). cook the pasta al dente according to its package instructions, then blend the kale + cashew mix until it’s as homogeneous as possible. you can adjust the sauce’s thickness and smoothness to your liking by adding a bit more cashew water and/or olive oil, bit by bit, if necessary. taste the sauce to see if it needs more salt, kale, cashews, or basil (or something entirely different that you think would go well with it!). whizz again. once the pasta is cooked, save a bit of pasta water in a cup in case you want to thin the sauce one more time, then drain the pasta, return it to the pot, and toss the pesto through. stir in a bit of pasta water if you wish to thin the pesto (the sauce will thicken a bit as it cools), serve hot, and enjoy! ✨⁣⁣ ⁣⁣ ⁣⁣ note: okay, okay, this meal isn’t properly seasonal (except maybe if you live in the southern hemisphere) — though it could be if you removed the basil. we had some greenhouse-grown basil at home and I hate food waste, so I felt it had to be used 🙃
I made an almond & orange cake using the whole fru I made an almond & orange cake using the whole fruit, and served it with soft whipped cream and macerated cranberries 😌⁣⁣ ⁣⁣⁣⁣⁣ if you want to make this cake too, here’s what to do ↡⁣ ⁣⁣⁣⁣⁣ place two oranges + a clementine into a pot, top with cold water, and bring to a boil. cover partially with a lid and reduce the heat to medium-low, letting the fruit simmer for 2 hours. turn the heat off and leave to cool in the pot.⁣⁣⁣ ⁣⁣⁣⁣⁣ meanwhile, grind 225g of almonds or measure out 225g of ground almonds into a large mixing bowl. combine with 200g of white sugar, and beat in 200g of almond paste (tip: break up the paste into smaller pieces with a spatula before whisking it into the almonds & sugar).⁣⁣⁣ ⁣⁣⁣ preheat the oven to 190°C/375°F, then butter and sugar a 23cm / inch springform pan.⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣ once the citruses are cool, halve them to remove any seeds, then pop them into a food processor — skin and pith and all — along with the juice and zest of a whole meyer lemon, or of half a “regular” (lisbon or eureka) lemon. give everything a blitz until you achieve a smooth, pale orange purée.⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣ next, beat 5 eggs, one at a time, into the almond sugar mixture. add 1 tsp vanilla, 1/2 tsp fine sea salt, 1 tsp baking powder, and lastly the puréed clementine and oranges.⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣ scrape the cake batter into the prepared pan + smooth the top with a spatula. bake until a knife inserted into the centre of the cake comes out clean, 55 mins or so; you’ll probably have to cover the pan with foil after about 35 mins to stop the top of the cake from burning. transfer the cake to a wire rack and leave it to cool completely in the pan.⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣ to serve, macerate some cranberries by sprinkling them with a few spoonfuls of sugar as well as the zest of an orange, stirring regularly to help release their juices (you can do this with frozen cranberries too, they will just take a bit longer as they need to thaw). then whisk some cream along with the tiniest splash of vanilla until softly whipped. serve each slice of cake with a few spoonfuls of berries and cream each.⁣⁣⁣⁣⁣ ⁣⁣⁣⁣⁣ best shared & enjoyed with people you love. happy new year(’s eve) everyone ! 🍾🥂✨🥲🫶
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