Imagine a buckwheat crêpe; The texture is “country” or if you want, a bit coarse, but the melting cheese is steaming the spinach and the “sweetness” of the roasted red peppers unite this trio with perfect harmony…
This vinaigrette is different from the other ones, yet not aPt all unusual. Pungent, but smooth, it can accompany most type of lettuces with pazazz!
This little omelette has a taste that will make you happy. Sounds corny? It does, you see, our vocabulary (mine really…) is limited when it comes to food. But in a nutshell; the red pepper seems almost sweet when rubbing shoulders with the very “mineral” spinach, but the two are reconciled with an aged and creamy cheddar, and the green onion incrusted in the buckwheat is the last, but not the least thing you will remember. Et voilà l’omelette!
Here’s a simple yet tasty and original dip. The yogurt carries the flavors of the fresh thyme and savory particularly well, leaving a feeling of spring in the mouth! Nothing less…
Do you get the blues when fall comes around, when the light changes and the north winds blows the last sunny days in the yonder. I do. This “not to spicy “omelette however, is a modest contribution to ease the transition between seasons. To boost the effect, serve with a glass (or two) of good cab.
My name is Bernard Le Grand. On this blog, I share simple recipes of an artisan always on the run (between Maison Le Grand a family of 5). I am also a gourmand but food should give you energy, not heartburn, don't you think?
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