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allosimone

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soups & salads

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peachy green bean burrata plate

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a beetroot & citrus salad

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roasted squash chili ginger garlic soup

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a colourful cauliflower citrus salad

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a crispy chickpea caesar

parsnip and apple soup, allosimone
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parsnip & apple soup

cold mint and pea soup by allosimone
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cool pea soup

A bright and green nectarine salad with tomatoes and almonds, by @allosimone
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bright & green nectarine salad

recent posts

  • leek latkes with garlicky skyr
  • warmly spiced peanut stew
  • spicy, herby corn fritters
  • peachy green bean burrata plate
  • cardamom & orange rhubarb cake

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caramelized sweet potatoes paired with crisp quick caramelized sweet potatoes paired with crisp quick-pickled red onion, garlicky skyr, fresh mint + coriander, salt, black pepper & espelette pepper, all delicately drizzled in a bit of extra virgin olive oil — a perfect lesson in how to make something fancy out of a few perfectly un-fancy ingredients. ⁣⁣ ⁣⁣ to make a single portion, start by peeling then cubing a medium sweet potato. toss in a bit of olive oil and salt, and bake at 220°C/430°F for around 25 minutes, or until the edges have browned a bit and you can easily pierce through a cube with the tip a knife. next, quick-pickle half a small red onion (or a quarter of a big one) by slicing it into thin crescents and placing them in a bowl with enough vinegar to cover them, plus a big pinch of salt*. while the onion marinates, finely mince or zest half a clove of garlic into ~70g of skyr. add a pinch of salt and stir it through. once the potatoes are ready, smear the cold skyr onto a plate. top with the still-hot sweet potatoes and some half-moons of quick-pickled onion. let a few fresh leaves of coriander and mint gently tumble onto the plate, then season sparingly with salt, freshly cracked pepper, and crushed dried chilies. give the dish a final swirl of olive oil, grab a fork, and enjoy! you’ll be treating yourself to a very nice plate indeed 😌⁣ ⁣ *for a more pickled quick-pickle, you may want to swap the first two steps and start with the onion!
luscious lemon linguine 🍋💛 coming soon to a luscious lemon linguine 🍋💛 coming soon to a newsletter near you!
leek latkes! oh so crisp and crunchy on the outsid leek latkes! oh so crisp and crunchy on the outside, oh so meltingly mellow on the inside… perfection itself. took a few hasty pictures mid-munch as I did not want to let these go cold before I ate them (same for the soft-boiled egg). served ‘em hot with a cool shmear of garlicky skyr, then quickly topped them with dill, chives & chilies* before savouring every bite with satisfaction and glee ✨⁣ ⁣ *hand-crushed by yours truly, as I’ve yet to find chili flakes in the local stores 🌶️🙃
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 😌
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asparagus autumn & fall baking beans breakfast cake cardamom chickpeas citrus cozy dessert easy meals eggs fruit ginger healthy healthy eating herbs hot weather leeks lemon lentils orange pie pumpkin quick meals refreshing rhubarb salad savoury seasonal simple simple recipe soup spelt spiced spring summer sweet toast vegetables vegetarian whole foods whole grains winter

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