N'allez surtout pas croire...

...que je ne fais que tricoter à longueur de journée.

Non, non...en plus des tâches domestiques quotidiennes, je peins, je cuisine, je lis (trop peu à mon goût).

Don't think that I spend my days knitting from morning to evening. After the daily domestique tasks, I paint, try new recipes, read (not as much as I want though).

Alors aujourd'hui, recette de cuisine : beignets de sauge au coulis de poivrons. Recette que vous trouverez sur marmiton. Je n'ai rien inventé, je vous la livre juste en images pour vous donner envie de la tester. La sauce en elle-même est délicieuse et peut accompagner pâtes, riz, viande blanche etc...

Today, a nice recipe : sage leaves fritters with red pepper sauce. The sauce itself is delicious and can be served with pasta, rice, white meat...

La recette en anglais pour mes lectrices non francophones

Recipe in English for my non French readers :

Ingredients (for 6) For the dough - fresh sage leaves - 300 gr of flour - 1 sachet of dry yeast - 2 eggs - salt, pepper, a pinch of ground nutmeg - 1 glass of milk - oil For the sauce - 1 oignon - 1 or 2 red peppers - 1 tbsp of granulated sugar - 1/2 glass of balsamic vinegar - 500 gr of chopped tomatoes (in a can) - salt, pepper, a pinch of chili -Rince and dry sage leaves

-Put together flour, yeast, salt, pepper and the pinch of nutmeg. Stir well. Add the eggs and give a good whisk. The dough should be smooth and elastic and make like a ruban (see picture). Let rest the dough for 30 minutes.

-Prepare the sauce : chop and sauté the oignon and the red peppers in olive oil. Add granulated sugar and when it starts to caramelize, deglaze with balsamic vinegar. Then add the chopped tomatoes, salt, pepper and chili. Simmer for about 30 minutes and mix well !

-Dip the sage leaves into the dough and fry them in a pan with frying oil (about 3 minutes on each side). When golden, leave them on a paper towel to absorb excess of oil. Serve with the sauce and enjoy !