Loulou Kitchen: 5 sunny everyday recipes that are easy to reproduce

In her second opus, which has just been released, “Aubergine, ricotta, thyme & miel” published by Marabout, Lou Elsener shares no fewer than 80 recipes with southern, Mediterranean and Moroccan influences, each more delicious than the last, divided into “favorite lunches”, “dinner of the week”, “today, I’m having guests”, “tonight, friends are coming over” and “it’s brunch time”. It’s simple, at every moment of the day or week, her recipe! On Instagram, she delights her 779,000 followers day after day, with videos and recipes that are easy to reproduce, fragrant and spicy. Generous and gourmet, Lou’s cuisine is always accessible without being simplistic, but with that little something extra. Delights to discover in video on her networks, now collected in this book.

Here are 5 to discover without further delay before discovering the rest on the shelves. Enjoy your gourmet discovery!

5 everyday recipes from Loulou kitchen

© Pierre Javelle

Asparagus, grated egg & lemon vinaigrette

Preparation: 10 minutes
Cooking: 10 minutes

For 2 people

10 green asparagus
2 eggs
1 clove of garlic
4 tbsp. cottage cheese
Olive oil
Lemon vinaigrette
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tsp honey
The juice and zest of ½ lemon
1 tsp mustard
In a bowl, mix all the ingredients for the lemon vinaigrette.
In a large saucepan of boiling water, blanch the asparagus for 2 to 4 minutes. Drain them, then brown them in a pan with the minced garlic and olive oil for 2 to 3 minutes over low heat.
Cook the eggs for 10 minutes in boiling water, cool them under cold water then peel them.
In a dish, place the fromage blanc and add the asparagus.
Drizzle with the lemon vinaigrette and grate the eggs on top.
Sprinkle with paprika before serving.

Carrot Tagliatelle

© Pierre Javelle

Carrot tagliatelle with ricotta sauce

Preparation: 10 minutes
Cooking: 10 minutes

For 4 people

10 large carrots
250 g ricotta
20 cl of whole liquid cream
40 g pecorino or parmesan
The juice of 1 lemon
2 tbsp olive oil
1 clove of garlic

Peel the carrots then make tagliatelle using a peeler.
Gently brown them in the pan for a few minutes in a drizzle of olive oil with the chopped garlic.
Remove the carrots and add the ricotta, cream, grated pecorino and lemon juice to the pan. Mix the sauce and let it reduce.
Return the tagliatelle to the pan and mix well before enjoying.

Pissaladière-style tart

© Pierre Javelle

Pissaladière-style tart

Preparation: 30 minutes
Rest: 30 minutes
Cooking: 30 minutes

For 6 persons

250g of flour
1 Greek yogurt or cottage cheese
1 tsp sesame seeds
2 tbsp olive oil

3 onions
1 tsp cane sugar
2 tbsp wine vinegar
6 anchovies
6 black olives
2 tbsp St Môret® or fresh cheese

Prepare the dough. In a bowl, mix the flour, yogurt and oil, knead the dough. Form a ball and refrigerate for 30 min.
In a frying pan, brown the chopped onions for 15 min over low heat with the sugar, deglaze with the vinegar after 5 min.
Roll out the dough on a floured work surface and place it on a baking sheet covered with baking paper. Spread the St Môret®, add the onions, anchovies and olives. Fold the
edges, moisten them very lightly before sprinkling them with sesame seeds and bake for 30 min at 200°C.


© Pierre Javelle

Risotto with tomatoes & roasted yellow peppers

Preparation: 10 minutes
Cooking: 35 minutes

For 6 persons

260 g risotto rice
1 yellow pepper
About ten yellow cherry tomatoes
1 head of garlic, cut in half
150 g mascarpone
1 vegetable stock cube
A few basil leaves

On a baking sheet, place the hollowed-out yellow pepper, the tomatoes, the head of garlic and bake for 35 min at 200°C.
Dilute the bouillon cube in 50 cl of water.
Melt a knob of butter in a frying pan. Add the rice and gradually add the stock, stirring until absorbed.
Peel the tomatoes and peppers and then press the two halves of the garlic head. Mix all these ingredients with the mascarpone and add it to the risotto. Add basil leaves for decoration.

Yogurt cake

© Pierre Javelle

Yogurt & Olive Oil Cake

Preparation: 15 minutes
Cooking: 35 minutes

For 6 persons

1 Greek yogurt, the pot is used to measure the ingredients
3 pots of flour
2 pots of sugar
1 sachet of vanilla sugar
3 eggs
2 jars of olive oil
1 sachet of baking powder

Preheat your oven to 180°C.
In a bowl, mix the yogurt, sugars and eggs using a wooden spoon.
Add the oil then the sifted flour and the yeast.
Mix and pour the mixture into a buttered and floured mold. Bake for 35 min at 180°C.
Serve with a few spoonfuls of yogurt.

Loulou Kitchen Book

“Eggplant, Ricotta, Thyme & Honey”, by Lou Elsener, photos by Pierre Javelle, Marabout ed., €19.90

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