Crush a clove of garlic, mix with 1 tbsp. c. of allspice and 3 tbsp. at s. olive or grapeseed oil and coat the chicken breasts before pan-frying. Results ? Indian-style golden and fragrant whites.
We mix the meat of a minced steak with 1 tbsp. c. of this sauce, we reform the steak and we pass it to the frying pan. Results ? The sauce gives a little smoky and spicy taste, not bad also to spice up a soup.
We immerse the frozen beans in salted water, drain them and add butter (semi-salted) and lemon juice. Results ? Lemon brings acidity which awakens sad frozen foods.
You cook your courgettes, sprinkling them generously with curry and thyme. Results ? For once, they taste less watery!
Brown a small sliced onion in oil, deglaze with balsamic vinegar and pour the mixture over the steak when it is cooked. Results ? The onion, almost candied, mixed with vinegar gives a sweet and salty sauce.
On a white fish at the end of cooking, we grate a zest of lime and fresh ginger. Results ? The subtlety of lime and the strength of ginger combine perfectly and give pep to the fish.
