Zesty and Spicy

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Zesty and Spicy

Creating food-related content on Youtube with a touch of wisdom ✨
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26/11/2024

✨ CAULIFLOWERS & BLACK GARLIC SOUP WITH A SAVOURY CRUMBLE MADE FROM BREADCRUMBS, BLACK GARLIC & HERBES DE PROVENCE. ✨

I would love to take a course on food styling for soup someday. In all the other types of dishes possible, I find soups to be the hardest as dressing and often come back to the same formula of crouton (in this case, this savoury crumble) and a bit of oil because it floats on the top of the soup and I love the way it looks.

Maybe that's all there is to soup, but I look for it in restaurants to steal some ideas.

Although today's recipe has simple ingredients, it doesn't lack taste. Black garlic has a lot of space to shine in this one, as the cauliflower flavour is tame and velvety.

The crumble is my favourite part of the soup. As you can already guess, I was searching for something different than regular croutons (there is nothing wrong with them) to elevate the flavours. I had extra black garlic on hand and a scary amount of fine breadcrumbs from a few failed attempts at making fougasses, so I played around with the idea of making granola, but in a savoury edition, using breadcrumbs instead of oats. What a delicious discovery that opened a new creative door into my mind. I'll definitely be playing around with this idea again, as I often have fine breadcrumbs made from failed bread attempts.

I hope you enjoy today's recipe and that it brings you a bit of warmth as the winter slowly sets in.

✨ Get the recipe today on 👉 patreon.com/posts/116360085 ✨

19/11/2024

✨ HOMEMADE RICOTTA ✨
Making cheese is pretty straightforward. You'll need milk or cream, an acid, or an enzyme to curdle the milk. Some cheeses will require extra treatments to become what they should become, but that recipe is all you need to make the basic fresh cheese or ricotta.

The first times I made ricotta, I followed these basic guidelines without overthinking, and the ricotta resulting from these approximate recipes was delicious (or so I thought).

A few years later, with many batches of ricotta under my belt, I wondered if there was a better way.

After all, the ricotta I made was pleasing but often a bit too sour compared to the store-bought version. This is where I stopped being lazy and did a quick Google search. It turns out that if you heat the milk to 185°F (85°C), you can add less acid (lemon juice or vinegar), resulting in an end product that isn't acidic and still tastes like milk. Not only that, the curds became much softer and less chewy.

Now, I wonder why I was so lazy all these other times; that simple information changed how I would make ricotta forever. If you're about to make a batch of homemade ravioli, lasagna, or fresh ricotta to spread on toast, don't skip the rewarding and simple process of making your own. Homemade is always better than store-bought.

Get the recipe today on 👉 Patreon.com/posts/homemade-ricotta-115408909 ✨😍

12/11/2024

✨ Pecorino, ricotta ravioli with burrata, shredded pork and a pork-based demi-glace with hints of fresh orange peels, juniper berries, paprika & nutmeg 😍 ✨ 🍽️

Today's new on 👉 patreon.com/posts/115408443 ✨
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Do you want a delicious and "fancy-looking dish for your next date?
This may be the recipe you're looking for.

Before we start. Don't get overwhelmed by the number of components, ingredients, or steps this recipe requires. They can all be spread out over the course of a few days, making it straightforward to "whip up" once you're ready to impress your friends, family, or significant other.

Also, this recipe will leave you with extra ingredients to use in other dishes throughout the week, making it an excellent meal-prep day option. Personally, my meal prep day unique trick is to make a stew on Sunday and split all the ingredients in different containers, which gives me the option to create so many other dishes throughout the week and never eat the same thing and never get bored. All that starts from one big batch of something made on the meal-prep day. One day, I'll explore this subject with you in more detail.

So, today's recipe is for the "a bit more copious" days of your week when you feel like being spoiled a little without stepping away from the house. A fancy yet perfectly attainable pasta dish that will leave you and your guest wanting more.

Oh, and guess what?? It's also made from cheap-ish ingredients, so it won't even break the bank 😏 ...isn't that awesome??

I hope you get to try it, and bon appétit!

05/11/2024

✨ CHOCOLATE, BANANA & SESAME MUFFINS ✨🧁
🧁 Recipe 👉 Patreon.com/posts/113984902/

This is a simple recipe for five crumbly muffins with a lovely chocolate and banana aroma and a fun roasted sesame twist. You can easily adapt it by removing the chocolate, adding fall spices, and grating carrots instead of bananas to create an entirely different recipe. Use this as your baseline for cupcake experimentations.

Just perfect for a cheat day.
✨ Get the recipe today on 👉 Patreon.com/posts/113984902/

29/10/2024

✨ SALADE D'AUTOMNE ✨
💚 🥗 Recipe 👉 patreon.com/posts/114477890 💚

I love fall and its gorgeous colours.
Witnessing nature's big changes is an incredible spectacle and a friendly reminder that life is all about seasons and nothing is meant to stay the same.

This is reassuring in some ways and heartbreaking in others. Fall reminds us to appreciate every moment, be grateful for all the goodness in our lives, and remain hopeful during more challenging times.

Today's recipe is healthy, not lacking in bold flavours and textures, with gorgeous colours like the one we see outside.

I hope you enjoy it for its beauty and get to taste it because it was 🔥
Have a lovely week 💚

22/10/2024

✨ LAMB & BEEF STUFFED PEPPERS ✨
🫑 Recipe 👉 patreon.com/posts/114404501

As much as I'm trying to mentally dig in the hope of coming up with a new amazing Halloween-y recipe, the inspiration isn't there. Sure, I could try revamping a recipe I found on Pinterest, but what's the fun of that? Each recipe on this page or YouTube is an original from my head and my stomach.

That said, inspiration from the internet is essential to sparking the flow of ideas and isn't entirely dismissed, but the recipes themselves are created from top to bottom. As a content creator, one of the aspects of scheduled holidays is the pressuring feeling of "missing the boat" if one cannot create holiday-specific content. This forced inspiration breaks the barrier between creator and machine, and let's say that I never enjoyed it.

Two decades later, while roaming the internet, the same feeling remains.

Don't get me wrong; I wish I could turn on the faucet of inspiration whenever I need it, but it sadly doesn't work like that, to my great despair. I could also force it, but again... what's the fun of that?

This year falls into the half/half category.

Let's be honest; nothing is screaming Halloween when you read the ingredients (what does that even mean anyway?), but the drama in the photos can suggest a pumpkin-shaped food presented on a shadowy canvas.

Is it sunset on Halloween day? Who knows...
Is this a pumpkin? No, it's not, but it looks like it is in this dramatic light.

Like all the recipes I post, this one flows with my cravings. It has been a long time since I ate a delicious stuffed pepper. Lamb being my favourite protein and a treat only allowed on rare occasions, I knew it was time to whip up this recipe, which I hope you'll enjoy making your own.

Take it as your most basic but perfect lamb and beef stuffed peppers and your trampoline to add extra flavours if you are feeling creative.

Personally, it felt just perfect as is and served with plain yogurt and a bit of hot sauce made it even more awesome.

I hope you get to try it. Access the recipes today on 👉 patreon.com/posts/114404501

15/10/2024

✨ YELLOW CHICKEN 🍗 WITH AGED BASMATI RICE ✨
The hardest part of publishing these weekly recipes is constantly coming up with something new and clever to say to present the creation. This week, my mind is a bit low on adjectives to describe yet another wonderful dish that will surely rock your weeknight dinner in about one hour and leave you with much extra favoured rice and sauce to prepare other meals throughout the week.

Instead, I'll talk about the spices used in this recipe: Kasuri methi, curcuma, paprika, lemon juice and plain yogurt. For a kick, I used a few drops of the spicy oil made for the chicken & lemongrass soup because it's so versatile and topped the whole thing with freshly chopped basil leaves and extra plain yogurt.

It's fresh, warm, and has a very nice, sweet "herbiness" to it.

Yes, I'm inventing a word here: herbiness. I don't know how else to describe it, so you'll have to make this one to understand what it means.

Enjoy!

✨ Follow the recipe today on 👉 patreon.com/posts/113687684 😍

08/10/2024

✨ CHICKEN & LEMONGRASS SOUP ✨ 🥰
This soup took longer than expected. I started it on Saturday during a test livestream for Patreon (thank you to the few who came and hung out with me while I made it) and finished it on Sunday morning—just in time for Sunday lunch.

The idea was to create a different kind of comforting chicken soup to help with the flu I brought back from Montreal, and let me confirm that it did not disappoint. Don't get fooled by the simple look of this soup, caused mainly by me not putting much effort into styling the photos; it is packed with flavours from lemongrass to kaffir lime leaves, basil, and a bit of lemony/spicy oil drizzled on top at the end.

When it comes to making flavourful soups, time is definitely a key ingredient. If you have extra time, consider stretching the process over two days like I did. The longer your soup simmers, the more the flavours develop, making it tastier. So, be patient and let time work its magic.

That said, the next time I make this recipe, I will have my chicken stock ready to go. I will prepare the soup in one afternoon because stretching it over two days to develop the taste is a bit long. So, don't worry—make this beauty in one afternoon. The flavours will be there if you simmer it for at least four hours.

The recipes' directions are written to consider that you have your chicken stock ready and plan on making it in one day.

I hope you enjoy this recipe. It's a nice, fun twist on classic chicken soup that will kill any flu-like symptoms while satisfying your taste buds.

Bon appétit!

🥣 Get the recipe today on 👉 patreon.com/posts/113486450

01/10/2024

Hello foodies!

Happy October first! 🍂 It's officially the beginning of the spooky season, and I may want to channel myself once this month for a Halloween-inspired recipe, which I've never done, so let's see how the creative juice flows. ✨

Today, I have something fun: a focaccia made with the focaccia recipe shared on YouTube a little while back (https://youtu.be/TG5Tt3Hstcw?si=FMcep0xDm4bF82Sw), with added ingredients that transform it into a subtle sweet (or sweet & salty) dessert bread.

For my birthday in late September, I made four different focaccia recipes, and this is the upgraded version of one of them. The sesame seed makes it look like another flour was used, but no—it's the good old classic "all-purpose" like in the original recipe.

Do not get confused by the colour of the finished product.

I used raw sesame, which I didn't toast to keep a more subtle taste. What makes this a show-stopper is brushing it once cooked with maple syrup mixed with water, giving it a gorgeous shine and a cake-like experience, added sweetness (but not too much) while remaining a beautiful bread that could be used for breakfast.

Let me know what you think! :)
Get the recipe ✨ 👉 patreon.com/posts/112550524

24/09/2024

Pork-stuffed tofu triangles with a maple/red curry sauce 😍✨ 👉 patreon.com/posts/111314688

22/09/2024

Happy Hobbit day!
I went back into my archives to find this (hence the candid pic) for from because it was amazing & what other great way to bring a little whimsical energy to your day?

Recipe on 👉 patreon.com/posts/103666280/
Happy birthday Mr. Bilbo & Frodo Baggains ✨

17/09/2024

Making lunch that reminds me of summer 😊 ✨ Grilled vegetables salad with Zaatar spices & yogurt 👉 patreon.com/posts/111008841

10/09/2024

This soup offers a creamy, lemony chickpea broth mixed with vegetables and freshly chopped mint leaves, exactly what I wanted this week. The creamy texture is brought on by a flavourful chickpea paste, and it was my first time thickening a soup this way. Not only does it offer a beautiful new textural dimension, but it also allows for a much healthier option packed with proteins. A fun new way to add creaminess to a dish without using actual cream.

10/10 would recommend it. ✨✨✨✨

Oh, and it's also a nice mix of the freshness of summer and the comforting of the beginning of fall, which is slowly creeping in. I hope you get to try it :)

Get the recipe on today 👉 patreon.com/posts/110026318 ✨

03/09/2024

SO GOOD! Legit not buying chips anymore. 😍✨

It's been so fun to experiment with different flavours, and I hope you also enjoy tweaking this recipe to your liking. With each batch of this recipe, you can create two different flavours while not making too much. If one flavour doesn't pan out, you won't feel like you've wasted a lot of food, so be creative!

If you try this recipe, please reply in the comments to share your favourite flavour combinations so we can all try them.

These chips will fill you up a lot more than regular chips, so not only do you get to feel that satisfaction of having eaten something "bad," you also get full faster and remain full for hours (at least I do :)), so you'll eat a lot less.

Plus, you get all the protein from the lentils and all the rest of its goodness. It's kind of a win-win situation.

So go ahead and make your new favourite snack; you won't regret this one. 😉✨

➜ Get the recipe today on 👉 patreon.com/posts/109452102

27/08/2024

Forever searching for unique ways to use black garlic, I came up with this little awesomely delicious creation. 😍✨

The balance between the sweetness of the sweet potato, the tanginess of the black garlic, and the richness of the tahini and egg yolk makes this a fun and almost guilt-free dish option for your next brunch date. 😉✨

The sauce can be used in other salads and even spread on warm buttery toast for a special treat. There's just something about black garlic that makes everything better, and this tahini dressing is no different. 🤓✨

I hope you get to try this recipe. Have a lovely week 😊 👉 patreon.com/posts/108586563/ ✨

20/08/2024

What makes this recipe stand out is the use of kasuri methi (dried fenugreek leaves), which adds a beautiful herbiness and subtle sweetness to this simple vegan dish. I wanted to make something easy on that day that would be comforting, filling, and vegetarian. 😊 ✨

I hope you enjoy it as much as I did. Get the recipe 👉 patreon.com/posts/108744947 ✨

13/08/2024

😍✨ Chewy matcha granola bars because I'm absolutely obsessed with matcha. 👉 patreon.com/posts/106383492 🍵✨

06/08/2024

✨ Chickpea oven croquettes with mango & sriracha sauce 😍✨ 👉 Patreon.com/posts/106261159

This last-minute dinner idea turned out to be quite a hit! Next time, I might tweak it by adding more smoked paprika and salt to the croquettes. I was really impressed with their fresh taste and how beautifully they paired with the sweet and spicy mango sauce.

If you're looking to prolong the summer vibes, this recipe is the perfect match.

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✨ Pumpkin muffins✨ TikTok.com/@zestyandspicy Direct link to this free recipe on youtube: https://youtu.be/MucPY2NBB_Q Youtube: Zestyandspicy.com Patreon: Patreon.com/zestyandspicy Art: MissRebelCreates.com

✨Pâte à Choux!✨ Direct link to this free recipe on youtube: https://youtu.be/5ga5Hn5Quk0 More food reels @ TikTok.com@zestyandspicy ------------------------------------------- #CreamPuffPastry #Recipe #Youtube #EasyRecipe #Baking #FrenchPastries ------------------------------------------- Youtube: Zestyandspicy.com Patreon: Patreon.com/zestyandspicy Art: MissRebelCreates.com

✨The BEST recipe for Focaccia ...I'm not joking!✨ Direct link to this free recipe on https://youtu.be/TG5Tt3Hstcw More food reels @ TikTok.com/@zestyandspicy #Recipe #Youtube #Donuts Youtube: Zestyandspicy.com Patreon: Patreon.com/zestyandspicy Art: MissRebelCreates.com

✨ Handmade Tortellini & Red Bell Pepper Sauce✨ Direct link to this free recipe on youtube: https://youtu.be/GwVohqYO7no #HandmadePasta #Recipe #Youtube #Tortellini #BellPepperSauce #RedBellPeppers Youtube: Zestyandspicy.com Patreon: Patreon.com/zestyandspicy Art: MissRebelCreates.com

Caves ouvertes des vins du Valais

✨ Caves ouvertes des vins du Valais! 🇨🇭✨ Have you ever wondered what to do in Switzerland besides hiking mountains and walking around in nature? Check out their yearly wine festival in the French canton of Valais! Over 200 wineries open their doors yearly, and anyone can have a tasting for 40CHF a day. Switzerland exports less than 2% of its wines, and the Swiss vineyards cover 14,696 hectares and have more than 2,500 winemakers. You can only imagine how much there is to discover, and let me tell you, there is!!! I had a blast spending the day surrounded by happy people, listening to music, eating decadent food, and walking around this idyllic and mystical-looking countryside. Add this to your list if you travel to Switzerland next May. #switzerland #travel #winetasting #valais #domaineblondel #domainedeboux #swisswine

✨ Green onions, blue cheese & dates scones 😍✨ 👉 patreon.com/posts/102669938 PS: You absolutely want to tris this.

✨Red lentils & bulgur kofta.✨ This cold meze is filling, flavourful, and super easy to make. The warm spices and fresh herbs drizzled with lemon juice make it a fresh dish for the warm weather. 🥰 👉 patreon.com/posts/102220535 #recipe #turkey #lentils #redlentils #bulgur #patreon #kofta #vegetarian #vegan #cold #meze

Today's spotlight: we explore the third item from box #1 of the NOMA Tastebud project... ✨😍✨Pumpkin Seed Praline✨😍✨ 👉 Patreon.com/posts/101841133/

Good morning foodies! I had a food dream last night where I was making a bunch of different flavour ladyfingers cookies. It may sound random (it is quite random) but now that's what I want to do. 🤓 😍 Thinking a 🍋 lemon flavour with lemon zest would be a great place to start. What do you think? What kind of different flavours would you try?

Today on #Patreon we are discovering another beautiful ingredient from the NOMA team 😍😍😍 👉 Barley Koji Oil 👉 patreon.com/posts/100351860/

Happy International Tiramisu day!! Can you guess how we'll be celebrating this day on #Patreon? 😉😉😉✨ Get the recipe 👉 Patreon.com/posts/100228753/ #InternationalTiramisuDay #Cake #Tiramisu #Recipe

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