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 180Β°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 appΓ©tit!

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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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