Our meeting with Laura was a true blow of heart ! It is these encounters that occur naturally, without fuss, and where it connects to the first exchanges and first tasting products. Originally from Belgium, Laura Annaert had a thousand and one lives : she was a classical dancer and has worked in the luxury before dedicating himself to the food. Recipe books, workshops, culinary, activity board, culinary blog, Laura is a great touch to any.
Laura happily agreed to play the game to test one of our new products, our bitter almonds. And above all we offer a delicious recipe cookie base our almonds ! It is always a pleasure and such an inspiration to see one of our products come to life in the creativity of others.
I let you get to know Laura through this article before you go quickly to take a ride on the delicious recipe of bitter almond to the cherries !
Hello Laura, the Mediterranean is a region that takes you to the heart of why this strong link to the Mediterranean ?
This is my homeland greedy ! And this is a love story that has lasted for at least 20 years. Small, my taste buds were first adapted to the harshness of the zouten drop or candy licorice to salt, shrimps and large fries. It is a bit like that in Belgium. Arrival in France, the introduction to the blanquette of veal with cheese and wines of terroir, still stirring for thirty years. But the Mediterranean is my homeland gourmet of heart, with its products such as olives, wild herbs, dates, berries, argan, the ways of producing the bread and culinary traditions.
The bitter almond is a product which is not common in France. What did you thought and felt when you found yourself face to face with our bitter almonds ?
Twenty years ago, I fell in love with the Mediterranean. Italy first, these pasta dishes sweet oils green of Liguria, the horns cream neapolitan, and a flavor that is little valued, in the bitterness. The bitter is worked as nowhere else, such as in beverages, appetizer or amaretti. I find that these small biscuits, bitter almond brings what you need to bitterness. It is a fragrance that produces a small gasp steep to taste, of what to remove, nausea, sweet and make the small cookie crunch interesting. It is to them that I've thought of tasting bitter almonds in the garden of Baba Bahri. The gross appearance, abrasive and velvety at the same time, I find their crunchy reveals an aroma franc that I like a lot. And then an aroma that, in the chewing, is on the mood as the heat returned to the skin of the rocks under the sun of the Mediterranean.
Your news is not limited to this last recipe of Cookies with Almonds and Bitter Cherries ?! You have mostly released a new book this year, " My first recipes tasty and 100% healthy ", is what can you tell us more ?!
Yes, of course ! This is a book of recipes for the children, but which are open to all. A book for the family, with recipes that are not vegetarian or vegan, without sugar or gluten. There are a lot of seasonal vegetables, alongside some crispy bacon, or filet of sole poached in butter. All with care and balance ! It is also a book that I wanted to illustrate it as a COMIC to peck in order to give more autonomy to the child. And then each recipe is illustrated by a visual of the finished dish in a staged colourful. This is the first time that I made the pictures from one of my books. And we are also talking about flavours and bitterness, but with the grapefruit this time and the acidity of the lemon. Still a nod to the Mediterranean !
To find the delicious recipe of cookies with almonds and bitter candied cherries Laura this is happening here and to discover a little more of the universe Laura take a tour on mamanchef.fr ou sinon http://www.mamanchef.fr/mes-premieres-recettes-gourmandes-et-100-saines/
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