Shallot Tarte Tatin

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Recipe inspired by Bon Appetit

 
Ingredients (4 servings)

2 tablespoons pine nuts
6 large shallots, peeled, halved lengthwise
2 teaspoons olive oil
Salt, freshly ground pepper
¼ cup balsamic vinegar
1 tablespoon sugar
3 tablespoons unsalted butter
1 roll puff pastry (circular form)
¾ cup mixed mushrooms, chopped
½ cup ricotta
Fresh parsley (or arugula leaves)

Method

1- Preheat oven to 190°C. Toast the pine nuts on a baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and olive oil on the same baking sheet; season with salt and pepper. Roast until tender and browned in spots, about 20–25 minutes. Set aside.

2- Meanwhile, bring vinegar and sugar to a simmer in a small pan over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 tablespoon of butter; remove from heat. Arrange shallots, cut side up, in a circular oven-proof dish, overlapping slightly if needed and filling in any gaps.

3- Roll out puff pastry, prick in several places with a fork. Drape the pastry over the shallots, tucking edges inside dish. Bake until pastry is golden brown and puffed, about 25–30 minutes.

4- Heat the remaining 2 tablespoons of butter in a medium pan over medium-high. Cook the mushrooms tossing often, until they’re tender and browned, 5 minutes. Season with salt and pepper; set aside.

5-Let the tart sit until the pastry is cooled slightly, 5 minutes. Carefully invert onto a plate. Top with ricotta, mushrooms, parsley and nuts, and enjoy!

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Veggie Coconut Curry

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A super simple, veggie-packed, vegan and gluten free curry recipe that will please a crowd. Heavy on the coconut milk and light on the spices, this Veggie Coconut Curry is warm, definitely comforting, very satisfying, rich but healthy, and loaded with healthy veggies!
Ingredients (for 2)

1 tbsp olive oil
1 onion, peeled and diced
2 cloves garlic, minced
1/2 cup carrots, peeled and sliced thinly
1 small (green or yellow) zucchini, sliced
1/2 yellow bell pepper, diced
1/4 cup diced tomato
1 cup veggie stock
2 tbsp powdered curry
2 tsp powdered curcuma
Pinch cayenne or 1 dried red chili, diced (optional)
30 cl coconut milk
1/2 cup canned chick peas
3/4 cup quinoa
Method

1- Place a large casserole over medium heat. Start heating olive oil with onion and garlic for about 5min.
2- Add carrots, zucchini, bell pepper and tomato. Pour in the veggie stock, add the curry, curcuma and chili, and cover for 10min.
3- Add the chick peas, quinoa and coconut milk: cover and let it simmer over low heat for another 15 min.
4- Serve in large bowls and enjoy!

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Orange glazed Cinnamon Rolls

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Ingredients (makes about 12 rolls)

Dough:
2 cups of all-purpose flour
3/4 tsp of salt
1/4 cup of milk
1/4 cup of water
2 1/2 teaspoons of active dry yeast
1 large egg
1/4 cup sugar
3 tablespoons of unsalted butter, melted

Filling:
5 tablespoons of unsalted butter, room temperature
3 tablespoons of honey
2 tablespoons of sugar
2 teaspoons of cinnamon
Pinch of salt

Glaze:
1 cup of icing sugar
3 to 4 tablespoons of orange juice
1/4 teaspoon of vanilla extract

Method

1- In a large bowl, stick all ingredients to make the dough. Mix well using your hands and form a ball. If it’s too sticky, add some more flour. Leave the dough n the bowl, cover with a towel and let the dough rise for 1 hour 30, or until it doubles in size.

2- For the filling: In a medium sized bowl, whisk together the butter, honey, sugar, cinnamon and salt until smooth.

3- To make the rolls: Lightly flour your work surface and drop the dough onto it. Roll the dough into a large rectangle (about 40cm x 25cm) that’s about 3mm thick. Spread the filling onto the dough, being sure to stop 1,5cm before the edge so the filling doesn’t ooze out when you roll it.
Roll the dough toward you and transfer the large roll to a cutting board. Slice 2cm rolls using a sharp knife.
Transfer the rolls in a 20cm diameter baking pan and cover with a towel to rise for the second time, around 1 hour.

4- Preheat the oven at 175°C. When the oven is preheated, add the rolls and bake for 15 to 18 minutes, until the tops are lightly golden brown.

5- To make the glaze: whisk together the icing sugar, orange juice and vanilla extract until smooth. Pour the glaze on top of the warm rolls and serve!

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Fig & Mozzarella Crostinis

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Ingredients (for 12 toasts)

12 slices of baguette
3 ripe figs, sliced
1 ball of fresh mozzarella, sliced
Salt and pepper to taste
Arugula leaves (optional)

Method

1- Preheat your over to 180°C
2- On each slice of baguette, place l slice of mozzarella and top with 1 slice of fig.
2- Place all toasts on a rack, covered with aluminum paper
3- Drizzle each toast with olive oil, and top with salt and pepper. Stick into the oven for about 8-10min. Serve while hot!

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Pumpkin Soup

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Ingredients (Serves 2)

1/2 medium size pumpkin, peeled, diced (about 5-6 cups)
1/2 onion, pealed and chopped
2 and 1/2 cups of water
1 vegetable bouillon cube
1/2 cup of coconut milk
Salt and pepper to taste

Toppings

A handful of fresh parsley (or coriander)
Pine nuts, toasted (or sunflower seeds)

Method

1- In a large casserole or pot, bring the olive oil over medium heat. Add the pumpkin dices and onion pieces. Season with salt, pepper, and cook for about 5min.
2- Add the water and bouillon cube. Reduce heat, cover and simmer for 15 minutes or until the vegetables are tender.
3- Drain, keeping approximately 1/2 cup of water.
4- In the blender, stick the cooked vegetables, remaining water and coconut milk. Mix until smooth.

Serves in bowls (or a carved roasted pumpkin!) and top with fresh parsley and toasted pine nuts. Bon appétit!

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Comforting Pot-Au-Feu

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Ingredients (serves 2)

3 tablespoons of olive oil
2 chicken breasts, sliced

2 large carrots, pealed and cut into thin slices
2 medium sized potatoes, pealed and diced (length of each edge: about 1,5cm)
1/2 fennel bulb, chopped
1 leak (using white and light green parts only), chopped
1 shallot, pealed and chopped
1 onion, pealed and quartered
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped fresh chives

1 cube of chicken broth (I used kub’or)
2 1/2 to 3 cups of water
Salt and freshly ground black pepper to taste

Method

1- In a large casserole or pot, heat the olive oil over medium heat and add the chicken pieces. Cook for about 5min, until the chicken is cooked.
2- Add all vegetables and herbs, cook for 3min.
3- Add 2 and 1/2 cups of water and bouillon cube. Cover and cook for 25min over medium to low heat.
4- Serve in large bowls, enjoy!

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Nectarine upside-down cake

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This moist cake is ideal for a cookout or summer potluck!

Ingredients (1 cake)

Dry ingredients:

1 cup of all-purpose flour
1/2 cup of sugar
1 teaspoon of baking powder
1/4 teaspoon salt
1 tsp ground cinnamon

Wet ingredients:

2 eggs
3/4 cup of Greek yogurt
1/3 cup butter, melted
1 teaspoon vanilla extract

2 large nectarines, pitted and sliced thinly
Method

1-Preheat your oven to 180°C and butter a round cake mould

2-In a large bowl, sift the flour with the baking powder and salt. Add the sugar and all wet ingredients, and whisk until it is well combined.

3-Place the nectarine slices in the bottom of the mould forming a rosace (about 2 layers of slices).Pour the cake batter over them.

4- Stick into the preheated oven and cook for about 35min, or until a knife inserted in to the centre comes out clean.

Leave the cake in its mould for 5 minutes, then run a knife around the edges to loosen it and carefully turn it upside down on a serving platter (that is larger than your mould).

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Raspberry & Banana Muffins

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Ingredients (Makes 12)

1/2 cup of all-purpose flour
1/2 cup of whole wheat flour
1 teaspoon of baking powder
½ teaspoon salt
1 ripe banana, mashed
1/2 cup of sugar
1/3 cup of coconut oil, melted
1/3 cup of greek yogurt
2 eggs
1 teaspoon vanilla extract
1 tablespoon of freshly squeezed lemon juice
1 cup of fresh or frozen raspberries

Method

1- Preheat over to 180°C. Spray a muffin pan with cooking spray and set aside.
2- In a large bowl, combine the flour, baking powder, salt and set aside.
3- In a medium bowl, combine the banana, sugar, oil, yogurt, eggs, vanilla extract, and lemon juice. Whisk until the sugar dissolves. Then pour the wet mixture into the dry mixture and fold until just combined. Do not overmix the matter. Fold in the raspberries.
4- Divide the muffin batter into the muffin pans and bake for 15-18 minutes or until a toothpick inserted into the muffin comes out clean with just a few crumbs.
5- Let the muffins cool in the pan for 3 minutes before removing to a cooling rack.

Enjoy while still warm!

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Kale, Kiwi & Banana Smoothie

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Here’s a healthy breakfast option and a fast & fresh way to stock up on fruits, veggies and protein!

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Ingredients (Serves 2)

1/2 cup of almond milk
1/4 cup of milk
2 bananas
2 kiwis
1 cup of kale leaves
A handful of fresh mint leaves
Method

Place all the ingredients into a blender a mix for about 45 seconds, adding water until you get the desired consistency. Serve in large glasses. Et voilà!