Clarinette's Cook

Cooking Management

Asparagus soup

Asparagus has many medicinal virtues. It is used in irrigation therapy, urine infection, joint pain, lang cancer and more. It’s delicious served cold with chopped chalots and vinaigrette of olive oil and balsamic vinegar. imageEasy to wash, just needs a rince, take the bottoms off, keep the heads for adding at 5′ before then end, cook one bunch of asparagus covered in 2-3cm of water, let it cook slowly with half of a small onion shopped, a chicken soup stock, salt and pepper. 30′ later the soup is ready, add two spoons of crème. Serve with a nice bred and butter. I always cook in slow temperature as much as I can to keep the nutritional values of vegetables as they usually don’t like high temperatures. enjoy!

Carrott soup maison

Carrott soup with home bread and garlic with coriander

Carrott soup with home bread and garlic with coriander

A quick and healthy lunch.

4 carrotts, half an onion chopped, 750ml hot water, a chicken cube. Let it cook slowly for 30′. Mix it in the blender, add shopped coriander or parsley.

served with fresh toasted bread with sea salt butter, shopped coriander and fresh garlic.

an absolute delice, easy, fast and healthy.

Bon appetit !


The International Vegetarian Day

By2amCkIMAAndij.jpg-large Today, is the International Vegetarian Day so I will be sharing some of the great recipes appearing online. I love veggies. Never eat enough. Starting by this Turkish egg dish.

Reminds me of the Chakshouka dishes my Friend Andre Nataf, father of JP Nataf of Les Innocents Rock band, that I have no news, used to prepair. He used to fry chopped onions, lots of garlic and red peppers, all slowly fried, add tomatoes, leave it to cook slowly with Tunisian spieces. Served with a fried egg on top or another version was with mergez sausages. Recette de Chakshouka Marmiton en francais.

Thisurkish recipe inspired me to create a dish with what I had available in my fridge:

– 1 egg plant or aubergine as you prefer to call it, diced

– two big white mushroom, chopped

– two garlic cloves, finely chopped

– 1 can of diced tomatoes,

– two-three sun dried tomatoes, chopped

– one big red onion, chopped and fried

– spices: curcumin, paprika, and the cinammon that I love so much.

Start by frying the eggplant with two spoons of oil, I use olive oil and cover the pan to avoid using too much oil, once the egg plants are translucent, add the mushrooms, then the onions, the garlic, the can of tomatoes and the spieces, let it cook slowly for 20′. serve with topping with fried eggs. photo-6

Another of my favourites vegetarian recipes, Spinach, Mushroom and Feta Quiche. Bring all the way from Persia, one of my  sources of recipes.

The Grilled eggplant and cheese dip (kashk-e bademjan) My every day variant is very easy: just fry a little bit the auberines with the onions, add the garlic, the white persian sauce, let it cook slowly, covered. make fried onions and just a minute fried dry mint, add the white sauve few minutes before the end, sprink;e with the fried onions and mint, add walnuts if yyou like. It’s delicious with Perisian bread if you can find some. More healthy, the series of Borani.

One of the easiest, Borani with spinach. Simply cook the thoroughly washed spinach, add a small spoon of olive oil, garlic and cinnamon. Serve it with greek yoghourt and garlic with herbs.

I use lots and lots of fine herbs. they are delicious and healthy.

Keep watching, more recipes to come!

Mexican Quesadillas

image  As I have now one child at Uni who loves cooking and needs ideas for simple quick recipes, I will post few here so she can get inspired. I had a meal with a lovely Malaysian lady who like many of my friends has travelled the world and enriched her culture, including her culinary range. She made me few delicious vegetarian dishes we savoured with a bottle of Prosecco. The Mexican quesadilla is something I know my daughter would love to cook as she is not keen on meat. It can be served with salad, guacamole, sour cream, salsa, jalapenos,… Very simple, using preferably corn tortillas, filled with grated cheddar cheese, black beans mixed with diced tomatoes, chopped onions, and coriander or what ever else you like. Just fry the tortilla, add the cheese, the beans and tomatoes, fold the tortilla  in half to make the sandwich, fry on each side and serve with a healthy delicious guacamole. More recipes can be found here and here the Jamie Oliver version is here The rest is down to imagination to fill it in with whatever you like, chicken, more cheese, ham, refried beans and black olives, etc….. Watch the video : <a href=”Black beans and corn quesadilla” title=”quesadilla black beans and corn”>Quesadilla Black Beans and Corn UPDATE: I tried the recipe adapting it to the ingredients I had : a can of five beans salad Napolina, salsa sauce, cheddar cheese, red onions, creme fraiche to replace the sour cream. I quite like the idea of adding brown sugar as suggested on the video. I am also very keen on cumin used in many mexican recipes. So I fried half of my chopped red onion with the drained beans, added cumin, salsa then a good spoon of brown sugar. The rest is as the original recipe with the other half of the chopped onion added without frying so it kept its sharp and crunchiness. I have to say, I lie the mixure of cumin and the sweetness of the brown sugar. Please let me know how you’d like yours.

Moroccan Chicken Tagine from Eassaouira

A delicious Lemon tagine we tried at the beautiful Essaouira.
Here are the ingredients: Onions, 3 1/2
White pepper
Green olives
Lemon preserved 2 lemon
Garlic 5 cloves

Instructions by the chef:
Add Olive oil, chopped onions, chicken in small pieces, chopped ginger, Green olives, a coffee spoon of white pepper, salt, juice of 2 lemons, small coffee spoon of cucurmin, garlic, all mixed in a pan and cook add lemon juice, parsley,
Leave 20 minutes, and then add water to cover it, That’s all. served with couscous. heathy and so delicious.

Enjoy the mint tea. IMG_3643
Essaouira is a hidden gem of Morocco. The ramparts, the port, the dance of the cawing seagulls, the immense beach, the perfume of the sea air…
Thanks to the ocean breeze, Essaouira benefits from a cool air that allows you to relax under the sun without suffocating.

An authentic Delhi Chicken Curry

2014-09-23 11.35.51 A new recipe tried with friends cooking class by Tanuja

Chicken curry
1 kg chicken
3 medium size onions
1 pod small garlic
1 inch ginger
4 large tomatoes
A bunch of Fresh coriander
1 Lemon
Turmeric 1/2 tea spoon
Red chilli powder 1 tea spoon
Pink Hymalayan Salt to taste

Whole spices for roasting
2 table spoon coriander seeds
1 table spoon cumin seeds
3 black whole cardamom
2 inch cinnamon stick
2 bay leaves
1 table spoon black peppercorns
Ghee for cooking

1. Slice onions thin , grate the ginger and garlic and chop the tomatoes finely.
2. Dry roast the whole spices then Grind them, do not open the lid.
3. Sauté the onions till golden brown then add the ginger garlic paste, stir for a few seconds and then add tomatoes.
4. Let the tomatoes soften and leave water before adding turmeric, chilli powder and salt.
5. Now add the chicken, mix well, cover and cook for 10 minutes.
6. Add the dry roasted spices and lemon juice ( to taste)
7. Cover again and cook for another 20 minutes on low heat.
8. When the oil floats on top of the curry, it’s ready.
9. Garnish with chopped fresh coriander .


1 cup basmati rice
Water 2 cups
1 bay leaf
1/2 tea spoon cumin seeds
Salt to taste
Half cup fresh peas ( optional)
Ghee or butter

In a pot add ghee, add cumin seeds once they crackle then add bay leaf followed by washed rice, mix till rice grain is coated with ghee ( gently though ) add water, salt and peas .
Bring the water to a boil then cover n cook on low heat.
Once all the water has evaporated, fluff rice with fork and leave for 5 minutes before serving.

Red radish
Chop as you like and dress them with chat masala , lemon juice and herbamare salt ( it’s infused with herbs )

Itadaka is the online store I order my grocery from – enjoy.

Risotto chicken, leek and mushroom

ImageA simple and quick dinner.

Get two chicken breast, my favourites are from M&S . Cut the chicken in tin slice. Shop one leek and cook in hot water for 10-12′. While the leek is cooking, fry the chicken on both sides, while frying, chop one pack of mushroom. Add the mushrooms onto the chicken pan, then add the leek, add one cup of risotto rice, add some hot water or chicken broth, just enough to cover the rice, cover and let it cook at medium temperature, turn it few times, add hot water, add white wine and rosemary. It’s ready after 30-40′. Served with rocket salad, sprinkle parmeggiani. 


Bon appetit! 

Fast dinner chicken roast

photo-3 I had let down This blog due to many family and work commitments. The dinner tonight inspired This quick post to share with my friends.
This is definitely one of our fav dinners.
Terribly easy. Surely much better than any take away. Before taking kids to after school activities, I just washed the chicken, salt pepper, a bit of oil. Today with shalottes, 2 garli cloves, thyme, parsnip and sweet potatoes. You can create as many options as you like with your favourites veggies or spices. Tuck in the oven at 190 C, half an hour – 45′ later all is done, let in warn oven to be served when back at home. Served with green beans.
Easy, cheap and yummy. The dogy loves it and we’ll have sandwich left overs next day. Maybe considering a coronation chicken.

Russian potato salad

Potatoe salad, inspired by the Russian Salad.
Boil potatoes and eggs, I suggest one kilo of potato for 6 eggs, shop a big can of russian gurken (not sweet by pickled), shop black olives, cook three or four chicken breasts.
Shop everything in small pieces. Make a sauce with mayonnaise, one table spoon of sugar, a table spoon of vinegar, one lime juice, one table spoon of olive oil, a coffee spoon of french mustard, two table spoons of milk. Mix all together with salt and pepper.
cover with mayonnaise and decorate as you like, this is ideal for parties or for sandwich.

P1010054P1010055PotatoesP1010058P1010059The chickenP1010067

Wok fried noodle and vegetables

ImageFrom China, a wok sautee noodle and vegetables. An easy vegetarian meal in which you can add shrimps, prawns or chicken. quick and something kids love.

Start by chopping all vegetables. I personnally like onion, spring onion, mashrrom, courgette, aubergine, red and/or pepper or a bag of ready vegetable mix, and soja. Basiacally, it all depends on what you find in your fridge or market.

Once all vegetables have been chopped, chose your type of chinese noodle.Usually the instructions ask you to boil them few minutes in water, before draining. then add one spoon of vegetable oil, fry the onions first, then add half of the vegetables, add ginger and garlic, I use 2/3 cloves of garlic. If you add everything in once they won’t get fried as they should. once all is fried, take them off, fry your noodles for few minutes, add some fish sauce, if you don’t have, soja sauce would do. Finally add the vegetables to the noodles. fry few minutes and it’s ready to serve. sprinkele some coriander. 

I recommend green tea or Jasmin tea to accompany the meal.

Bon Appetit !


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