Pink Endive, Radish & Beetroot Salad

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Colors of love… Here’s the recipe for a crunchy, sweet and satisfying veggie salad that is full of color and flavour, including 3 super healthy ingredients:

First, RADISHES: full of vitamin C and B6, fiber, and potassium, as well as good amounts of magnesium and calcium.

ENDIVES: these lovelies can help weight loss, cure acne & asthma, improve digestive and heart health, and they’re great sources of vitamins !

And finally, BEETROOT is a must-veggie because low in fat and packed with vitamins, minerals and powerful antioxidants!

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Ingredients (Serves 2)

Salad

1/2 beetroot, peeled and cut into small cubes
2 pink endives, cut into pieces
About 3/4 cup of small pink radishes (washed, with roots and leaves removed), sliced
1/4 medium black radish, washed, thinly sliced
1/2 medium pink lady apple, thinly sliced
4 tablespoons of crumbled feta cheese
A handful of walnuts

Vinaigrette

3 tablespoons of olive oil (I used Huile d’olive AOP Château d’Estoublon. If you’re shopping in Paris, stop by La Grande Epicerie de Paris, at Le Bon Marché)
1 tablespoon of balsamic vinegar
1 tablespoon of lemon juice
1 tablespoons of Acacia honey (by Hédène – can also be found at La Grande Epicerie)
Salt & pepper to taste

Method

Easy, peasy: Combine all the cut veggies in a large salad bowl, drizzle with the vinaigrette and top with apple bits, feta cheese and walnuts. Voilà!

For more foodie inspiration, you can follow me on Instagram !

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Carrot & Coconut Soup with Garlic & Thyme Toast

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Ingredients (serves 2)

4 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1L water
1 vegetable bouillon cube
1/3 cup of coconut milk
1/4 cup of water

2 slices of rye bread (I used bread from Poilâne, an authentic Parisian bakery at the heart of St Germain)
4 tablespoons of olive oil
2 garlic cloves, minced
Thyme leaves
Salt & pepper to taste

Method

1-Pre-heat your oven to 180°C

2-In a large casserole, bring 1 L of water to boil. Add the carrots, potato and a generous pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender.

2-Meanwhile, line a baking tray with parchment paper. Place the rye bread slices on it.

3-Spray each slice with olive oil, then top with garlic, thyme, salt and pepper. Place in the oven and toast for 8-10 minutes. Remove from oven and set aside.

4-When the vegetables are cooked, drain, keeping approximately 1/4 cup of water. Stick vegetables in a blender along with 1/4 of the remaining water, coconut milk, and the bouillon cube. Mix until smooth.

Serve in bowls and top with the rye bread toasts and some more thyme leaves. Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

Orange, Date, Apricot & Hazelnut Spice Loafcake

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This delightful Orange, Date, Apricot and Hazelnut spice loaf is the perfect treat for the winter months… It’s also baked using ingredients that carry loads of health benefits !

Oranges are particularly rich in vitamins A-B-C-P, natural sugar, organic acids and minerals. The juice, pulp and zest help digestion and bring tonicity.

Dates are also a great natural source of sugar, which are rich in fiber, calcium, phosphore and vitamins A-B-C.

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Ingredients (Makes 1 medium-sized loafcake)

Dry ingredients:

1 ½ cups of flour
½ cup of brown sugar
3 teaspoons of ground cinnamon powder
1 teaspoon of ground nutmeg
1 teaspoon of cardamom
2 teaspoons of baking powder
A pinch of salt

Wet ingredients:

2 eggs
¾ cup of apple sauce
½ cup of Greek yogurt
2 tablespoons of melted butter
Zest of 1 orange
2 tablespoons of orange juice

120g of hazelnuts
¾ cup of chopped dried apricots
½ cup of chopped dates

Method

1-Preheat the oven to 185°C. Butter a medium loaf pan and line it with parchment paper (it makes it easier to remove the loaf once it’s baked).

2-In a large bowl, whisk all of the dry ingredients. Mix in the wet ingredients. Add hazelnuts, apricots and dates.Pour the batter into the mold. Tap to get rid of any air bubbles.

3-Bake for about 40-50 minutes, until golden and a toothpick inserted in the middle comes out clean.

For more foodie inspiration, you can follow me on Instagram !

 

Sunchoke Soup with Crispy Kale & Espelette Pepper

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I’ve been pretty obsessed with soups lately, due to the cold weather here in Paris. Hearty soups are so comforting and can get your digestion back on track, after the Christmas festivities!

As I was strolling through the market, I came accross sunchokes (called topinambours in French). Despite their unappealing (ok, ugly) appearance, sunchokes have loads of health benefits: these jewels have the power to remove toxins from your body, strengthen your immune system, and they’re are a great source of dietary fiber, potassium and iron!

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Ingredients (serves 2)

6 large sunchokes, peeled and chopped
1 medium potato, peeled and chopped
1L water
1 vegetable bouillon cube
1/2 cup of sour cream (“crème fraîche” or milk)
1/4 cup of water

2 handfuls of kale
2 tablespoons of olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoons of espelette pepper
Salt & pepper to taste

Method

1-In a large casserole, bring 1 L of water to boil. Add the sunchokes, potato and a generous pinch of salt. Reduce heat, cover and simmer for 12-15 minutes or until the vegetables are tender. Drain, keeping approximately 1/4 cup of water.

2-Stick the vegetables in a blender, along with 1/4 of the remaining water, cream (or milk), and the bouillon cube. Mix until smooth. Cover and set aside.

3-In a large pan, heat olive oil over medium heat and add the shallots and garlic. Cook until golden brown. Add the kale and cook for about 3 more minutes.

Serve the soup in a bowl, top with kale and add some espelette pepper. Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

Gluten free Lemon & Poppy Seed Pancakes

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Ingredients (makes 16-18 pancakes)

3/4 of coconut flour
1/2 cup of rice flour
1/2 cup of oat flour
2 tablespoons of granulated sugar
2 teaspoons of baking powder
1 teaspoon of salt
1 cup ½ of Greek yogurt
½ cup of milk
2 eggs
4 tablespoons of unsalted butter, melted
3 tablespoons of fresh lemon juice
2 tablespoons of fresh lemon zest
2 tablespoons of poppy seeds
Canola oil for frying

Method

1-In a large bowl, whisk together flour, sugar, baking powder, and salt.

2-In a separate bowl, whisk together the yogurt, milk, eggs, melted butter, lemon juice and zest.

3-Pour the wet ingredients all at once into the dry ingredients. Add the poppy seeds and stir to combine.

4-Place a griddle, or a nonstick (Tefal) pan over medium heat. Add a bit of canola (or any vegetable oil or butter) to the pan. Dollop batter onto hot pan (about 1/4 cup of batter for one medium-size pancake).

5-Cook until golden brown on the bottom and bubbling on top. Flip once and cook until golden brown on each side.

6-Serve with butter and maple syrup!

For more foodie inspiration, you can follow me on Instagram !

Squid ink Tagliatelle with Kale, Mushrooms & Burrata

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Ingredients (Serves 2):

200g of squid ink tagliatelle pasta
2 tablespoons of butter
2 shallots, chopped
2 garlic cloves, minced
3/4 cup of mushrooms, chopped
A handful of kale
1 piece of burrata
Salt & pepper to taste

Method

1-Melt the butter in a large pan over medium heat. Add the shallots and garlic and cook until they’re golden brown. Add the mushrooms and kale. Cover for 6-8 minutes until the mushrooms are soft and season with salt and pepper.

2-Meanwhile, cook the pasta in salted boiling water (approximately 6 min for squid ink tagliatelle pasta).

3-Serve with a piece of burrata. Drizzle some truffle oil on the burrata and top with some ground pepper. Bon appétit!

For more foodie inspiration, you can follow me on Instagram !

Lemon, White Chocolate, Pistachio & Cardamom Sablés

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Ingredients (Makes 14 small cookies)

1 ¼ cup of all-purpose flour
1/3 cup of sugar
100g of unsalted butter, softened
Zest of 1 lemon
1/2 cup of pistachios, roughly chopped
50g of good quality white chocolate, roughly chopped (I used Lindt)
1 tsp vanilla bean powder
2 teaspoons of ground cardamom
1/2 teaspoon of salt

Method

1-Pre-heat your oven to 175°C.

2-Line two baking trays with parchment paper and set aside.

3-In  a large bowl, cream the butter and sugar together. Fold in all the other ingredients until just combined.

4-Form a ball with the dough and place it onto a floured surface. Roll the dough out using a rolling pin until it’s about 0,7 cm thick, then cut the dough into 5 cm rounds using a cookie cutter or a drinking glass (or even a mug!)

5-Place the cookie rounds onto the pre-lined baking trays.

6-Bake in the oven for about 8 minutes (or until pale golden).

7-Let the cookies cool for about 3 min before placing them on a wire rack. Enjoy while still warm, with a cup of green tea!

For more foodie inspiration, you can follow me on Instagram !

 

Cinnamon Apple Crumble Cake

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Are you ready for winter baking? Cinnamon Apple Crumb Cake is the perfect dessert for this cold weather ! You must try this easy to bake, crunchy cinnamon apple crumb cake.

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Ingredients (Serves 6 – 8)

Cake

1 cup 1/4 of flour
1/2 cup of sugar
2 eggs
1/2 cup of unsalted butter, melted
1/2 cup of unsweetened apple sauce
1 teaspoon of baking powder
1/3 cup of almond milk
a few drops of vanilla extract (optional)

2 Canada grise apples, peeled and cut into thin slices

Crumble topping

3/4 cup of flour
1/2 cup of brown sugar
1/3 cup of oats
1/4 cup of almond flakes
3 teaspoons of ground cinnamon
a pinch of nutmeg
50g of butter, softened
3 tablespoons of almond milk

Method

1-Preheat the oven to 180°C. Grease a round pyrex (glass) tart mould.

2-In a large bowl, mix all the ingredients for the cake mixure. And pour it into the glass mould.

3-Add the apple slices evenly over the cake batter, making 2 layers.

4-To prepare the crumble topping, place all the ingredients into a bowl and using your fingers, rub them until fine crumbles form. Sprinkle this on top of the apple layers.

5-Bake for 45 min to an hour until a toothpick inserted into the cake comes out clean and the crumble topping is golden brown.

For more foodie inspiration, you can follow me on Instagram !

Carrot & Coconut Purée with Curcuma Chicken

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Ingredients (serves 2)

Carrot Purée

4 medium carrots, peeled and chopped
1 medium potato, peeled and chopped
1L water
1 vegetable bouillon cube
20cl of coconut milk
1/3 cup of water

Sautéed Chicken

2 chicken filets, sliced
1/2 yellow onion, chopped
2 shallots, chopped
2 tablespoons of olive oil
1 tablespoon of grounded curcuma
10cl of coconut milk

Toppings

A handful ofcashew nuts
A handful of coriander leaves
A few brocoli florets (optional)

Method

1-In a large casserole, bring 1 L of water to boil. Add the carrots, potato and a generous pinch of salt. Reduce heat, cover and simmer for 15 minutes or until the vegetables are tender. Drain, keeping approximately 1/3 cup of water.

2-Stick the vegetables in a blender, along with 1/3 of the remaining water, coconut milk, and the bouillon cube. Mix until smooth. Cover and set aside.

3-In a large pan, heat olive oil over medium heat and add the chicken, onion and shallots. Cook until golden brown. Add the coconut milk and curcuma powder. Cover and simmer for 3 min.

Serve the purée in a bowl, top with chicken, coriander, cashew nuts and brocoli florets. Enjoy!

For more foodie inspiration, you can follow me on Instagram !

Pancakes with Caramelized pears

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Ingredients (makes about 12-14 pancakes)


Pancake batter

2 cups of all-purpose flour
2 teaspoons of baking powder
½ teaspoon of salt
2 tablespoons of sugar
2 large eggs, lightly beaten
2 cups of Greek yogurt and ¾ cup of milk (or 2 cups ¾ of buttermilk)
4 tablespoons of unsalted butter, melted
Canola (or vegetable) oil for griddle

Caramelized pears

3 comice (or William) pears, peeled and cut into pieces
3 tablespoons of sugar
4 tablespoons of water

Optional

Maple syrup
coconut or plain Greek yogurt


Method

Pancake batter

1-In a large bowl, whisk together flour, baking powder, salt, and sugar. Add eggs, yogurt, milk and butter. Whisk to combine. The batter should have small to medium lumps. Set aside.

Caramelized pears

2-Place a medium sized pan over medium to high heat. Add sugar and water. Once the color is turning slightly brown, add the pears. Bring heat to low temperature. Let the pears simmer and remove once caramelized.

Pancakes

3-Place a griddle, or a nonstick (Tefal) pan over medium heat. Add a bit of canola (or any vegetable oil) to the pan.  Dollop batter onto hot pan (about 1/4 cup of batter for one medium-size pancake).

4-Cook until golden brown on the bottom and bubbling on top. Flip once and cook until golden brown on each side.

5-Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven at 50°C. Serve warm.

6-Top the pancakes with caramelized pears and some maple syrup!