This recipe brings a delicious combination of world cuisines using French-style seared tomatoes on a base of quinoa, natto and spicy Asian flavors.
A classic side dish from the south of France, tomates à la provençale are seared in a pan or baked in the oven and seasoned with garlic and dry or fresh herbs. There are many variations for the recipe, this method is simple, fast and tasty while preserving nutrients.
A variation of the original Japanese recipes for fermented soybeans, this Provence-style natto and brown rice topped with olive oil combines flavors from the East with those from French cuisine. It makes a main dish that can be paired with other vegetables, fish or meat.
This vegan, gluten-free and starch-free recipe combines Asian and French flavors to provide a nutritious and tasty plate. It is made with natto, avocado, Brussels sprouts in a spicy wasabi sauce using soy sauce and olive oil.
This simple and quick béchamel sauce is one of the popular sauces of French cuisine. I used this particular recipe to make a béchamel while preparing croque-monsieur and croque-madame sandwiches. This tasty sauce is made with butter, all-purpose flour and whole milk.
Serrano ham croque-madame is the upgrade from the already tasty croque-monsieur sandwich, made with whole grain bread, béchamel sauce, ham, aged cheese and pepper. The croque-madame adds a fried egg above it all for a complete delight of proteins and taste buds.