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March 2024 - Recipe
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March 2024 - Recipe
Terre Exotique Potatoes
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March 2024 - Recipe
Breizh Curry Fish and Chips
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March 2024 - Recipe
Shrimp skewers with satay sauce
Terre Exotique presents a flavorful recipe for shrimp skewers with the Satay spice blend from Terre Exotique. Enhanced with bell peppers, it's a delight!
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March 2024 - Recipe
Madeleines with geranium water
Terre Exotique offers you a delicious recipe for madeleines with geranium water! A perfect union that will awaken the taste buds of both young and old.
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March 2024
Discovering Gochugaru Pepper
Explore the aromatic and cultural richness surrounding the Korean pepper gochugaru, a culinary treasure and key ingredient of the famous kimchi.
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February 2024 - Recipe
Thai Salmon Soup
Cut the salmon fillets into pieces. Clean and thinly slice the button mushrooms and the white part of the leek. In a pot, heat the olive oil. Add the sliced leek and sauté until tender. Add the mushrooms and sauté for a few minutes. Pour the coconut milk into the pot.
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February 2024 - Recipe
French Onion Soup Gratin
Melt the butter in a saucepan. Add the sliced onions and sauté them until they are golden. Sprinkle flour over the onions and mix to form a roux. Pour the ready-to-use chicken broth into the saucepan. Bring to a boil and let it simmer until the soup thickens slightly.
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February 2024
Ariake: Expert in traditional broths
ARIAKÉ, initiated by Kineo Okada in 1966 in Japan, specializes in the artisanal production of traditional broths, now available in France in the form of 100% natural UHT (Ultra High Temperature) cartons. By adopting modern extraction techniques to reproduce authentic flavors on a large scale, ARIAKÉ has conquered the culinary market.
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February 2024
How to choose the right vanilla?
The name "vanilla" comes from the Spanish word "vainilla," which means "pod." It is believed to originate from Central America, specifically an area ranging from Mexico to Guatemala, passing through Belize and Honduras.
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February 2024 - Recipe
Honey and Bourbon Vanilla Filet Mignon
Melt 30g of butter with 4 tablespoons of liquid honey in a saucepan and add the seeds from a vanilla pod. Season the filet mignon with salt and pepper, then brown it in olive oil for 2 minutes on each side. Place the filet mignon in a dish, drizzle it with the honey-vanilla mixture, and cook it for 30 minutes in the oven at 210°C, basting the meat every 5 minutes. Place your dish under the grill for 3 minutes to caramelize. Serve with rice or potatoes.
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February 2024 - Recipe
Vanilla cake from Papua New Guinea
In a saucepan, bring 500ml of milk to a simmer with 1 split vanilla pod. Let it infuse for 1 hour off the heat.
Whisk 4 egg yolks with 125g of granulated sugar, 1 packet of vanilla sugar, and 1 tablespoon of water until the mixture becomes pale. Preheat the oven to 150°C.