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Notre Blogue | Recettes, idées et histoires culinaires chez Slofoodgroup
Bolognaise à la citrouille
This squash bolognese recipe is a very late autumnal take on the classic ragu sauce. Simply replace the beef mince with pork, match it with apple cider instead of wine and entirely replace the tomato with butternut squash or pumpkin puree for this spiced pasta sauce.
Crème glacée aux épices Chai avec tourbillon de caramel salé
The warm, spicy notes of chai tea are the perfect complement to this 2-ingredient, no-churn ice cream base. Infused with an easy salted caramel swirled through, this ice cream will soon be your favorite dessert!
Cèpes Crème Brûlée
No one can resist the pleasure of breaking the crunchy caramel layer of a crème brûlée, right? But what about breaking that sugary layer to find a rich, decadent sweet and savory custard? We infused our crème brûlée with porcini mushrooms and it is delish!
Brownies au piment fondant
These dense and fudgy chili brownies are a delicious treat! When chocolate meets chile, a subtle touch of heat elevates this dessert to something divine. Chile and chocolate is a flavor combination that dates back to the Aztecs so why not use it in the recipe too?
Why is Vanilla Paste Called a Paste: The Secret is Concentrated Vanilla| Slofoodgroup
Ever wonder why vanilla paste is called a paste if it not think like other pastes? If so then check this article out where we expose the secret as to why.
Gâteau Bundt au citron avec glaçage à l'origan
This delicious lemon bundt cake has an interesting combination of flavors. The addition of oregano to a sweet dish may seem odd but it works wonderfully in this recipe. The lemon acts as a bridge between the sweet and the savory, and it makes the whole cake come together.