Pancakes: Trois ans plus tard / Pancakes: Three years Later

The first American culinary experience that I had coming to the United States, about three years ago, was pancakes. My husband was telling me about them all the time, how fluffy they are, how you can eat them with whatever you want and how tasty they are.
I taught: “I love crepes! I might as well love pancakes”.
He used one of those pancake mix boxes: The taste was good but not enough to make me jump off my seat and the texture was fluffy but you have to drench the pancake in syrup to make it soft to your palate.
Three years later, it was time for me to renew the experience and to give the pancake another chance, but this time by doing it my way.

I have heard about ricotta pancakes and how good they are, and since I love ricotta I taught I will give it a try.
I browsed the internet to look for a recipe and I came across a ricotta and blueberry pancakes with a blueberry compote that had my name all over it. A quick run to the market to buy some blueberries and I was ready to take on the pancake challenge.
The result: It was completely different from the box experience that I had before; the mixture felt rich and a little heavy so I added more milk but other than that, after cooking it: it was light as a feather and so moist and flavorful. The ricotta balances the acidity of the blueberries, and the compote is not too sweet; just the right amount of sweetness.
The verdict: Pancakes are back in my kitchen and in my breakfast and this recipe is definitely a keeper.

Ricotta and blueberry pancakes with blueberry compote

Recipe: from Curtis Stone
- 4 eggs, yolks and white separated
- 11oz ricotta
- 8 fl oz milk
- 9oz all purpose flour
- 1 tsp baking powder
- Pinch of salt
- 11oz blueberries
- 4oz sugar
- 3oz butter

Mix the egg yolks with the ricotta and the milk and set aside. Sieve in the flour, the baking powder and the salt and stir well to combine. Whip the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture then gently fold in the remaining egg whites.
Add one third of the blueberries to the batter and put the rest in a pan with half the butter and the sugar. Simmer for a couple of minutes until some of the blueberries have collapsed.
Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Cook them until golden brown on each side.
Serve them with a drizzle of the warm blueberry compote.

Pancakes de ricotta et de myrtilles avec compote de myrtilles

In francais please: recette de Curtis Stone
- 4 oeufs, jaunes et blancs séparés
- 310g de ricotta
- 225ml de lait
- 255g de farine
-1 c.c de levure chimique
- Une pincée de sel
- 310g de myrtilles
- 110g de sucre
- 85g de beurre

Mélanger la ricotta, les jaunes d’oeufs et le lait. Ajouter-y la farine, la levure et le sel tamises. Battre les blancs en neige. Mettre le tiers des blancs dans le mélange ricotta et mélanger pour assouplir la pâte puis incorporer délicatement le reste (vous devez obtenir une pâte onctueuse mais pas aussi liquide que celle des crêpes).Ajouter le tiers des myrtilles a la pâte et mettre le reste dans une casserole avec le sucre et la moitié du beurre. Laisser cuire quelques minutes jusqu’a ce que quelques myrtilles «éclatent ».
Faire fondre le reste du beurre dans une poêle et mettre une louche de la pâte a chaque fois. Faire cuire des deux côtés jusqu’a ce qu’ils soient bien dorés.
Servir sur une assiette arroses de la compote de myrtilles tiède.

Lasagne pour couples branchés / Lasagna for hip couples

Sometimes I forget that I am a mommy.

Last Saturday, my husband and I decided to go to Starbucks for a coffee (Hot chocolate for me). It was a beautiful day, so we went to the one in Rochester, a city not too far from where we live. Since I had some posts that I didn’t have time to publish on my blog, I wanted to take my laptop with me. My husband told me that it wasn’t such a good idea because my daughter wouldn’t let me work peacefully on it. I taught: “yeah, maybe you’re right; I’ll just take a book to read then”

I really wanted to be like one of those hip young people with their laptop, their I pods and their Money Magazine, trying to be submerged by their screen while checking every person who passes by. I wanted to browse the internet while sipping my hot chocolate in front of the big fireplace. I wanted to try my wireless connection that I didn’t have the opportunity to try outside of my house. I wanted to be “hip”.
But I forgot that I have never seen those people trying to be hip with a seven months old baby. I forgot that my daughter loves my laptop so much that she would lick the screen to know how it tastes like.

Let me just say that it was a good idea that I didn’t bring my laptop with me and that I even didn’t have the time to read my book; that it stays the whole time on the table between my hot chocolate mug and a baby bib. My, so anticipated relaxation time was cut short by a bored baby who wanted to swing the whole time from my arms to her father’s; plus a going back and forth to the bathroom to wash her toy that she throws on the floor more that I can count and add to this whole "baby adventure" a dirty diaper. I guess I am not that hip girl that I used to be anymore.

Back home, after feeding her, bathing her and putting her in her crib for a nap, I had to recover my confidence, so I made this “gourmet” lasagna with salmon, portabella mushrooms and rosemary. The rosemary gives this woody taste that goes very well with the mushroom and the fish; and the creaminess of the béchamel sauce balances the strong character of each ingredient. You can top the lasagna with some toasted pine nuts for the crunch.


Salmon, Mushrooms and Rosemary Lasagna

Recipe:
- 4 giant Portabella mushrooms, sliced
- 3 tbsp butter plus 1 tsp extra virgin olive oil
- 1lb of salmon filet
- 1 tbsp extra virgin olive oil
- 7 ounces Ricotta cheese
- 2 eggs
- 2 cups Béchamel sauce
- 1 rosemary sprig
- 6 sheets of lasagna
- Salt and pepper
- 1 cup of grated parmesan cheese

Boil the lasagna according to the package directions. Drizzle with some olive oil, separate them with your hands and Set aside.
Sauté the mushroom in the butter until cooked, tender and until all of it water has evaporated. Set aside.
Sauté the salmon in the olive until golden brown on each side, about 3min on each side, it depends on the thickness of the fish. Crumble the fish with a fork into small pieces. Set aside.
Beat the eggs and mix them with the ricotta and the rosemary leaves finely chopped. (Keep some extra leaves to top the dish).Season the mixture with salt and pepper and set aside.
To assemble the Lasagna dish, grease a 6 inch square baking pan with butter and spread ½ cup of béchamel sauce on the bottom. Layer two lasagna sheets, some béchamel sauce, ½ of the mushrooms and ¼ cup of parmesan cheese. Layer two others lasagna sheets, the remaining béchamel sauce, half the salmon and top it with another ¼ cup of parmesan cheese. Layer the remaining sheets, the ricotta mixture, the remaining mushroom, and the remaining salmon and top it with the parmesan cheese and the reserved rosemary leaves.
Cook the dish in a preheated 375F oven for 30 min. Let stand 15minutes before cutting.



Lasagne de Saumon, Champignons et Romarin

In francais please:
- 4 gros cepes, finement eminces
- 30g de beurre plus 1c.c d’huile d’olive
- 450g de fillets de saumon
- 1c.s d’huile d’olive
- 200g de Ricotta
-2 oeufs entiers
- 500ml de sauce Béchamel
- 1 branche de romarin
- 6 feuilles de lasagne
- 100g de Parmesan râpé
- Sel, poivre

Faites cuire les lasagnes selon les directions du paquet. Verser un peu d’huile d’olive après cuisson et separer les feuilles de lasagne avec vos mains.
Faites sauter les champignons dans le mélange beurre, huile d’olive jusqu’a ce qu’ils deviennent tendres et jusqu’a ce que ce le liquide se soit evapore. Mettre de cote. Faites cuire le saumon dans de l’huile d’olive jusqu’a ce qu’il devienne dore des deux cotes, environ 3min de chaque cote, cela depends de l’epaisseur du poisson. Mettre de cote.
Battre les oeufs et les melanger a la ricotta et les feuilles de romarin hachees. Reserver quelques feuilles non-hachees pour plus tard.
Pour assembler le plat, Beurrer un moule carre (environ 15cm) et mettre au fond environ 50ml de sauce béchamel. Disposer 2 feuilles de lasagne, une couche epaisse de sauce béchamel, la moitie des champignons et un peu de parmesan rape. Disposer 2 autres feuilles de lasagne, le reste de la sauce béchamel, la moitie du saumon et du fromage rape. Disposer les dernieres feuilles de lasagne, le mélange de ricotta, le reste de champignons, le reste de saumon, le reste de parmesan rape et les feuilles de romarin reservees auparavant.
Cuire dans un four prechauffe a 180C pendant 30min. Laisser reposer 15min avant de couper.

Rien ne se jete / Nothing goes to waste

Does it feel good when you start making something that you have been buying from the store for years? Yeah, I know, it does.

I remember the first time my mother taught me how to make “Pate Brisee” (flaky pie pastry), I felt so special. Or the first time I made Cheese Soufflé (that was my first dish entering the world of cooking), the time I made Yoghurt and the time I made Granola.
I remember the first time I made my own bread, I was fifteen and my Nana couldn’t stop talking about it during the whole dinner. My grandmother was a “do it yourself” type of person: “If you can do it yourself why bother buying it from the store!” she used to tell me. She used to make her own butter; don’t ask me the recipe it’s a family secret. She also used to make her own Orzo; she rolled it between her fingers and tossed in a big sieve instinctively without even looking at it, while talking to my mother about the latest gossips in the family. She was incredible.

I try everyday to follow her path; but not the rocky path of making my own butter and things that demand having a cow in my apartment, no! I have chosen the smooth path with bumps from time to time but always an exit in case of a bad traffic.
Lately, I learned how to make Candied Orange Peels which I am excited to share with you. I used to hate candied fruits peels; I found them too sweet, sometimes too gooey or too dry. But with this recipe I know that I will never go to back to buy candied fruits again. Because mine are so much better, with all modesty of course, and so easy to make.

Candied peels of lemon and grapefruit can be done in the same manner. They are excellent served with ice cream, poached fruit or dipped in melted chocolate. Dip half of the orange rind in chocolate and leave the other half plain to have a contrast of colors and taste.
I have already used those candied orange peels in a recipe that I will be posting soon.

Candied Orange Peels, recipe from Jacques Pepin

Recipe: Makes about 40 strips
-10 wide strips of zest from an orange
-2 cups of water
- 1/3 cup of sugar and 2/3 cup of water
-Sugar

Using a vegetable peeler, remove 10 wide strips of zest from an orange. (Do not remove the white pith underneath.) Slice each zest into ¼ -inch-wide julienne strips. Put the strips in a saucepan and cover with 2 cups of water. Bring to a boil and cook for 10 sec. Drain and rinse the strips under cold water.
Return the zest strips to the saucepan with 1/3 cup of sugar and 2/3 cup of water. Bring to a boil and cook, uncovered, until the mixture starts to thicken and turns into a syrup. The strips should be almost transparent and there should be almost no liquid left.
Spread some sugar on a tray. Toss and separate the strips in the sugar until each piece is well coated. Transfer the strips to a plate and let stand for at least half an hour, until dry and crisp. When cold, store them in a jar with a tight-fitting lid. Refrigerated, the strips will keep for months. Serve them on your dessert at the last moment, otherwise they will get wet and the sugar coating will dissolve.

Pelures d’Oranges Confites, recette de Jacques Pepin

In francais please: Pour 40 bandes
-10 larges bandes de zest d’oranges
-500ml d’eau
-30g de sucre et 60ml d’eau
-Du sucre

Avec un couteau econome, peler 10 larges bandes de zest d’oranges. (Eviter d’enlever la partie blanche de l’orange) Couper chaque bande en julienne d’un centimeter de largeur. Metrre les zets dans une casserole et couvrir de 500ml d’eau. Porter a ebulition et faire cuire pendant 10sec. Egoutter et rinser les bandes sous de l’eau froide.
Remettre les bandes de zest dans la casserole avec les 30g de sucre et les 60ml d’eau. Porter a ebullition et laisser cuire sans couvert jusqu’a ce que le mélange s’apaississe et devienne un syrop. A ce stade les zests doivent etre Presque transparents et le liquide se serait evapore completement.
Etaler du sucre sur un plateau. Mettre les bandes de zests dedans et couvri de sucre tout en prenant soin de bien separer chaque bande. Transferer les bandes de zest dans un plat et laisser secher au moins ½ heure, jusqu’a ce qu’elle deviennent croquantes.
Quand elles auront completement refroidi, les ranger dans un bocal a fermeture hermetique et mettre au frais. Il se conserveront pendant des mois au frigo.
Les servir sur vos desserts au dernier moment pour eviter qu’elle se ramolissent.

Joli en rose / Pretty in pink

Have you ever been in a period in which you’ve discovered a new thing or have tried a new recipe and then you find yourself eating the same dish for over a week?
I am sure there are a lot of you out there going through what I would call “RDS” which stands for “recurrent dish syndrome”. It affects more people than you might think: men, women; who share this, so unexplained obsession with food and found themselves trapped in the excitement of discovering something they have never tried before. Although RDS is known for its damage to the creativity and to the senses, no cure has been found yet. The only remedy for it is time and weariness.
If I had to count how many times I experienced this syndrome, I would be ashamed of my self. Well…if you insist. I had the chocolate mousse episode (my hips still remember it), the chicken wrap episode, the stir-fry, the Asian cuisine, the crème brulee and lately I am in the Macaroon episode.
The macaroon episode started about a month ago after my husband tried the recipe, with I must admit great success. Since then, I’ve been thinking about the different combinations and the different colors that I can use for my first, and certainly not last, macaroon experience.
I wanted the macaroons to be pink, like candy pink, but when I popped the sheet pan into the oven they became dusty pink. I think I should have added more drops of red food color to the meringue. The recipe is the same as the first; I just used ground almonds instead of ground hazelnuts and colored the meringue with some drops of red food coloring. You can color you macaroons with any color you crave. For the filling I went with a more refreshing one instead of the Chocolate Ganache.

I had pink in my macaroons, in my plates and all over my kitchen. Those food colorings are “RDS” (really dangerous sometimes)

Macarons with blood orange filling

For the blood orange filling, recipe from Gerard Mulot
-2 eggs
-1egg yolk
-3 oz butter
-2 1/3 oz fine sugar
-The zest of 1 blood orange and the juice of 3 blood oranges.
-0.5 oz cornstarch

Grate the zest of one blood orange and squeeze the juice of 3 blood oranges. Place them in a sauce pan with half of the 2 1/3 oz sugar and the butter, and bring to boil. Meanwhile, beat together the eggs, the egg yolk, the cornstarch and the remaining sugar. Pour slowly the hot blood orange mixture over the eggs mixture while stirring. Put it back into the sauce pan; bring to a boil and cook, uncovered for 2 to 3 min while stirring constantly.
Transfer the orange cream to a bowl, cover with a plastic wrap tightly touching the surface, and place it over a recipient full of iced water. Refrigerate until cold and slightly firm.

In francais please: Ganache d’orange sanguine, recette de Gerard Mulot
-2 oeufs entiers
-1 jaune d’oeuf
-85g beurre
-65g sucre en poudre
-Le zest d’une orange sanguine et le jus de 3 oranges sanguines.
-15g maizena

Raper le zest d’une orange sanguine et presser le jus de 3 oranges sanguines. Les mettre dans une casserole avec le beurre et la moitie du sucre en poudre et porter a ebulittion.
Entre temps, battre les oeufs entiers, le jaune d’oeuf, la maizena et le reste du sucre en poudre. Doucement, verser le mélange chaud de l’orange sur celui des oeufs tout en remuant. Remettre sur le feu et porter a ebullition sans cesser de remuer pendant 2 a 3 min.
Mettre la crème d’orange sanguine dans un bol, recouvrir de film alimentaire; celui-ci doit toucher la surface de la crème pour eviter qu’une couche se forme. Poser le bol sur un recipient remplie d’eau glacee et mettre au frais jusqu’a ce que la crème refroidisse et devienne un peu plus ferme.

Muffins orange et graines de pavot / Orange-poppy seed Muffins

We had a sunny day today. It was perfect for a walk with my daughter in the neighborhood. After that fresh air, she was so exhausted that she took a nap of nearly three hours. The afternoon being so quite, I decided to take a little time for my self by enjoying a glass of milk and some muffins. Yes, I know a glass of milk doesn’t seem so grown up; but what can I say I love milk. I am neither a tea person (except mint tea) nor a coffee person.
I took this recipe once again from my favorite book; it seemed easy to make and the freshness of the oranges and the crunch from the poppy seeds gives it such a wonderful and original taste. To enhance and deepen their subtle flavor, steep the seeds in milk before adding to the batter.

Recipe:
-3 tbsp poppy seeds
- ½ cup whole milk
-1 ¾ cups all-purpose flour
-2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
-1 tbsp grated orange zest
-2 large eggs
- ¾ cups granulated sugar
-6 tbsp unsalted butter, melted
- ¼ cup orange juice
For the glaze:
-1 cup icing sugar
- ¼ cup, plus 1tbsp orange juice

In a small bowl, combine the poppy seeds and milk and let stand for 20min. In a bowl, stir together the flour, baking powder, baking soda, salt, and orange zest. Set aside.
By mixer, beat the eggs until blended. Add the sugar, butter, the juice, and milk poppy mixture and beat on low speed until just combined. Add the dry ingredients and mix just until moistened.
Spoon the batter into buttered muffin cups. Bake in a preheated 400F oven for 15-18min in a standard muffin cup and 12-14 min in mini-muffin-pan cups. Let cool in the pan on a wire rack for 2min, and then turn out onto the rack.
For the glaze, stir together the orange juice and icing sugar until smooth. Drizzle over the tops of the muffins in a zigzag pattern.

In francais please:
-3c.s de graines de pavot
-125ml de lait entire
-280g de farine
-2 c.c de levure chimique
- ½ c.c de bicarbonate de soude
- ¼ c.c sel
-1 c.s de zest d’orange
-2 gros oeufs
-185g sucre en poudre
-90g beurre, fondu
-60ml de jus d’orange
Pour le glacage:
-120g sucre glace
-60ml, plus 1c.s de jus d’orange

Dans un bol, melanger les graines de pavot et le lait et mettre de cote pendant 20min. Dans un recipient, melanger la farine, la levure, la bicarbonate, sel, et le zest d’orange. Laisser de cote. En utilisant un mixer, battre les oeufs. Ajouter le sucre, le beurre, le jus d’orange et le mélange lait-graines de pavot et melanger jusqu’a tout soit homogene. Y verser les ingredients secs et melanger doucement sans trop battre.
Remplir le moule a muffins prealablement beurre avec la pate. Dans un four prechauffe a 200C, faites cuire les muffins pendant 15-18min pour un moule a muffins standard et 12-14min pour des mini-muffins. Laisser refroidir dans le moule depose sur la grille a gateau pendant 2min puis demouler et laiser refroidir completement sur la grille.
Pour le glacage, melanger le jus d’orange et le sucre glace jusqu’a obtention d’un mélange soyeux. Decorer en zigzag et laisser le glacage prendre a temperature ambiante.

Velouté de chou-fleur / Cream of cauliflower

I have been ignoring this vegetable for a long time now. When I go to the market and pass by the stand of cauliflowers, I look away and act like I didn’t see it. I act like you do when you come face to face with somebody that you don’t want to see: you pretend to gaze at the window of a hardware store (it was the closest), or you start an incoherent conversation with your neighbor until the person passes you. "Wiiihou, it was close".
I have nothing against this vegetable; we had no argument or anything like that, we just decided at a certain period of my life that it was better for us, especially for me, to go separate ways. It was a mutual agreement.
If I had to explain my story with the cauliflower, I have to go back four years ago, to when I was in college. To make it short and simple, because the university that I attended was far away from home, I was staying at my cousin’s house. She is married and has three children. She has always been very nice to me, considering me like her own daughter. At her house, it’s her husband who cooks. His cuisine is what I would call: a fatty, greasy, meat-lover and spicy cuisine. I wasn’t a big fan of it. One day, he was coming back from the market with a basket full of cauliflowers. I taught: “for once we are going to have some vegetables”. I remember we had for dinner: fried cauliflowers and cauliflower gratin. But then, he decided to take the cauliflower to the next level; so we had for the next 5 days all kind of recipes that have as main ingredient…you guessed it: Cauliflower. It has been fried, broiled, watery (actually it was supposed to be boiled), beignets of cauliflowers, salad of cauliflowers. The walls of the apartment smelled like a big cauliflower, the air smelled like cauliflower and I even had a dream that I won the lottery but they gave me instead a cauliflower. After going back home for the weekend, I promised my self not to eat or touch or even talk about the C vegetable anymore.
Last week, while doing my grocery shopping, I wanted to buy some lettuce which happened to be right by this big pile of cauliflower. “Oh my god, what should I do? Should I ignore it, take my lettuce and run or should I go and talk to it?” I have to say, it was pretty emotional, me and the cauliflower. I took my lettuce and the cauliflower with me but wasn’t sure what I was going to do with this old forgotten friend.
The only recipe that I have never had with cauliflower in it was: a soup. I tried this cream of cauliflowers with curry and a North African spice called “Ras El-Hanout” which gives a hint of spice yet a sweet flavor.
Oh and I forgot to say: “and they live happily ever after”.

Recipe:
-1 cauliflower
-1 large shallot, chopped
-1 garlic clove
-2 tbsp butter
-1 tsp mild curry
-1 tsp Ras El-Hanout
-2 cups chicken broth
- ½ cup heavy cream
- Salt, pepper

Heat the butter in a large pot and cook the shallots, garlic, and spices for 5min, stirring frequently. Stir in the cauliflower flowers and cook for another 5min, then add the chicken broth, cover and cook for about 20 to 30min or until the flowers are tender. Uncover and let the liquid reduce by nearly half.
Puree the soup with a hand blender until well blended. Pour in the cream and stir for about 1min. Season to taste with salt and pepper and serve.

In francais please:

-1 chou-fleur
-1 grosse echalote
-1 gousse d’ail
-2 c.s de beurre
- 1 c.c de curry
-1 c.c de Ras El-Hanout
-500ml de bouillon de volaille
-50ml de crème fraiche
-Sel, poivre

Faites chauffer le beurre dans une cocotte. Faites-y revenir l’echalote, l’ail et les epices pendant 5min en melangeant regulierment. Ajouter les fleurs de chou-fleur et laisser mijoter 5min, puis verser le bouillon de volaille, couvrir, et laisser cuire 20 a 30min jusqu’a ce que les fleurs soient tendres. Enlever le couvercle et laisser reduire le liquide de moitie. Mixer le tout, ajouter la crème fraiche et melanger pendant 1min environ. Assaisonner a votre gout et servir de suite.

Le nid de Fettuccine / Fettuccine nest

It’s not even summer, it’s not even spring, it’s not even sunny and yet I am starting to look for recipes that are light, refreshing and easy to make. Believe it or not, even though I like Pasta, and except for Pasta Bolognaise, I don’t like drenching them in heavy sauces of all kinds. You feel full by having two bites of it.
With this dish and the colors on it, I hope bringing the warm weather sooner than expected. Apparently, according to the latest, so publicized book “the secret” if you want something and wish for it very hard you can have it without any problem. The result: It’s windy and cloudy outside. I guess I should wait; it may take a little longer than I expected. At least it was spring in my kitchen and in my white, plain plates.

Recipe:
- ½ lb fettuccine
-2 chicken breasts, sliced
-2 green onions, minced
-6 asparaguses
-2 lemons
-1tsp sugar
-1 mango, diced
- Olive oil
-1 tbsp Poppy seeds
- Salt, pepper

In a baking sheet, coat the asparaguses with 2 tbsp olive oil, season with salt and pepper and sprinkle 1 tbsp grated parmesan cheese. Bake for 20 min in a preheated 375 F oven.
Cook the pasta according to the package directions.
Cook the chicken slices in 1 tbsp olive oil until golden brown and remove from the pan. In the same pan, put the green onions and the juice of the 2 lemons with the sugar and let reduce on high heat until the sauce coat the spoon. Slowly pour in the olive oil, mixing with a wire whisk until the sauce starts to emulsify. Season with salt and pepper, and add the pasta, the chicken and the sliced asparaguses. Stir well. Remove from the pan and stir in the mango and the poppy seeds. Bon appetit



In francais please:
-200g fettuccine
-2 blancs de poulet, coupes en lamelles
- 2 oignons verts, eminces
-6 asperges
-2 citrons jaunes
-1 morceau de sucre
-1 mangue, coupee en des
-huile d’olive
-1 c.s de graines de pavot
- Sel, poivre

Dans un plat allant au four, enduire les asperges d’une c.s d’huile d’olive, assaisonner de sel, poivre et saupoudrer d’une c.s de parmesan rape. Faire cuire dans un four prechauffe a 190C pendant 20min.
Cuire les pates selon les directions de la boite.
Faites sauter les lamelles de poulet dans 1c.s d’huile d’olive jusqua ce qu’elles soient bien dorees, puis retirer de la poele et mettre de cote. Dans la meme poele, mettre les oignons, et le jus des citrons jaunes avec le sucre. Laisser reduire sur grand feu jusqu’a ce que la sauce nappe la cuillere. Verser alors ,doucement, l’huile d’olive tout en fouettant jusqu’a ce que la sauce monte legerment. Saler, poivrer et y ajouter les pates, le poulet et les asperges coupes en trois sur la longueur. Bien melanger. Hors du feu, avant de servir, ajouter les des de mangue et les graines de pavot. Bon appetit