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!

Leek Quiche

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Ingredients (Serves 6-8 people)

1 roll of puff pastry dough
1 large leek, rinced, cut in thin slices
1 onion, chopped finely
4 eggs
2 egg yolks
1/3 cup of heavy cream (crème fraîche 30% fat)
1/4 cup of milk
1 cup of comté cheese, grated
1/2 tsp of ground nutmeg
Salt and pepper to taste
2 tbsps of virgin olive oil
A handful of cherry tomatoes (optional)
Fresh basil leaves (optional)

Method

1- Preheat the oven to 200°C.
2- Cut away the root and top of dark green leaves from the leek. Cut in thin slices and place in a large colander. Run leek slices under cold water to remove sand.
3- Heat the oil over medium heat in a lidded skillet and add the leeks, onion, and a pinch of salt. Cook gently, stirring, until they begin to soften. Turn the heat to medium-low, cover and cook gently until the leeks are very soft, stirring often, 5 minutes. If they begin to stick or brown, add a little water.
4- Beat together the eggs, cream and milk in a medium bowl. Add salt, pepper, nutmeg whisking well.
5- Place the dough onto a baking sheet and set in an ovenproof dish. Place in the oven for 8 minutes then remove and set aside.
6- Spread the leeks in an even layer onto the crust. Pour the egg mixture and sprinkle with the cheese. Add cherry tomato halves and fresh basil leaves (optional)
7- Place in the oven and bake for 25-30 minutes, or until set and just beginning to color on the top.

Remove from the oven and allow to sit for at least 10 minutes before serving. Enjoy!

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Cauliflower, Kale and Penne Gratin with Comté Cheese

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Get your comfort food fix with this creamy cauliflower, kale, pasta gratin with Comté cheese !

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Ingredients (Serves 4 people)

1L of water (for boiling)
4 cups of cauliflower florets
3 cups of kale leaves
4 cups of penne pasta
3/4 cup of heavy cream
1/2 of milk
2 tablespoons of finely chopped garlic
1 cup 1/2 of Comté cheese, grated
2 tsps of ground nutmeg
2 handfuls of fresh thyme leaves
Salt and pepper to taste

Method

1- Preheat oven to 200°C.
2- Bring water to a boil in a large saucepan. Add cauliflower, kale leaves and 1/2 teaspoon salt to boiling water, and cook 4 minutes or until tender. Remove cauliflower and kale, set aside, reserving cooking liquid. Bring water to a boil again and add pasta. Cook for 8 minutes or until al dente. Drain and set aside.
3- Combine milk and cream in a saucepan over medium heat. Cook about 3 min, then add a handful of thyme leaves, garlic and nutmeg, stirring well with a whisk for another minute.
4- In a large oven-proof dish, place pasta, cauliflower, and kale. Combine roughly, and add the cream mixture. Top with Comté cheese and more thyme leaves and stick in oven.
5- Bake at 200°C for 20 minutes or until lightly browned.

Bon appétit!

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Orange and Chocolate Sponge Cake

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Ingredients

For the cake:

1 cup of all-purpose flour
1 ¼ teaspoon of baking powder
½ teaspoon of salt
½ cup of unsweetened cocoa powder
50g of dark chocolate, melted (I used Lindt 70%)
1 cup of sugar
2 eggs
¾ cup of vegetable oil
2/3 cup of milk
Juice of 1/2 an orange

Method

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

2- In a large bowl, sift the flour with the cocoa powder, baking powder and salt. Add the melted chocolate, sugar, eggs, oil, milk and orange juice. Whisk until it is all incorporated. Add the vegetable oil, milk and vinegar. Finally add the dry ingredients and whisk until it is well combined.

3- Peel 2 oranges and slices them (about 0,5 cm thick)

4- Place the orange slices in the bottom of the mould. Pour the cake batter over them. Stick into the preheated oven and cook for about 45min, oven 50min, 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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Triple Avocado Toast with Egg

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Ingredients

3 slices of your favorite bread
2 medium-sized, ripe avocados
2 tablespoons of virgin olive oil
1 squeeze of lemon
1 egg
1 tsp of unsalted butter
Salt and pepper to taste
Method

1- Cut each avocado in half, remove pit and discard. Remove avocado from the skin and place the avocado flesh into a medium bowl and mash it using a fork. Add the fresh lemon juice and season with salt and pepper as needed.

2- Place bread slices into a toaster or oven and cook until golden-brown.

3- Slather the mashed avocado on top of two toast slices, and pile them up to make a triple sandwich (as the picture shows)

4- Fried egg: Heat the butter in a frying pan over medium heat. Once the butter has melted, swirl it around the pan to coat, then crack the egg into the pan. Cover and leave for 3½ minutes, then check the white is cooked, lift out, season gently, and place on top of the avocado sandwich. Serve immediately!

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

Chocolate & Coconut Fondants

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Chocolate fondants, lava cakes, moelleux, mi-cuits au chocolat… You name it!

It doesn’t get much more indulgent than these downright delicious melt-in-the-middle chocolate desserts, which you can complete in 15min tops!

5 min to make the batter, 2 min to pour it into the mould, 8 min to cook….Et voilà.

PS. Whenever I crave chocolate after a meal (meaning, often), I make Chocolate fondants.
This recipe is slightly twisted since I used coconut oil and coconut flour : makes a great combo with the chocolate.

Enjoy!

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Ingredients (makes 6 medium-sized cups)

1/3 cup of dark chocolate, melted (I used Lindt dessert)
1/3 + 1 tbsp of coconut oil
2 eggs
1/4 cup + 2 tbsp of all-purpose flour
1/4 of coconut flour
1/2 cup of sugar
1 tablespoon of unsweetened cocoa powder
2 teaspoons of vanilla extract
a pinch of salt
Coconut shreds or flakes (optional)

Method

1-Preheat your oven to 180°C.

2-Butter a silicone 6-muffin tray.

3-Microwave the coconut oil and chocolate in a large glass bowl, about 1 minute. Add all the other ingredients and whisk until combined.

4-Pour the batter filling each section of the mould (fill slightly over 3/4)

5-Bake until the sides are firm and the centers are soft, about 8 minutes. Let stand 1 minute before removing gently each cake. Top with coconut flakes and serve with vanilla icecream (optional). Bon appétit!

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Tarte Tatin

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Ingredients (Serves 6-8)

1 roll of puff pastry
4 medium Canada grise apples (or a variety of sweet and acidic apples)
130g of sugar
2 tablespoons of butter
15ml of heavy cream
4 tablespoons of water

Method

1-Preheat your oven to 180˚C

2-Grease a 20cm diameter round mould (with relatively high sides > 6 cm)

3-Wash and peel the apples, then halve them horizontally and get rid of the seeds and core. Cut each half in 0,5 cm thick slices.

4-Place the slices in the bottom of the mould in a rosace shape. Continue layering the slices until there are non left.

5-In a casserole, heat the sugar with some water over medium to high heat. Cook until the mixture forms a light caramel. Remove from heat and gently stir in the butter and heavy cream. Pour the caramel onto the apple slices.

6-Lay the pastry on top of apples and carefully tuck the pastry down right into the edges using a wooden spoon so you don’t get burnt from the hot caramel

7-Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with caramelly pieces bubbling up from under the edges

8-Remove the tarte from the oven. To make it look like a tarte Tatin you need to turn it out: get a serving plate larger than your mould and put oven gloves on.

Put the plate on top of the mould, then quickly turn it out. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with some vanilla ice cream.

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

Matcha & Coconut Minicakes

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Ingredients (makes about 16)

3/4 cup of coconut flour
1/2 cup of all-purpose flour
1 1/2 teaspoons of ground cardamom
2 teaspoons of vanilla extract
1 1/2 tablespoon of matcha powder
2 teaspoons of baking powder
a pinch of salt
1/2 cup + tablespoons of sugar
1/3 cup + 2 tbsps of coconut oil
1 large egg

2 tablespoons of confectioner’s sugar
1/2 teaspoon of matcha powder

Method

1-Preheat your oven to 180°C

2-Line 2 baking sheets with parchment paper. Set aside

3-In a bowl, whisk all the dry ingredients, except the matcha powder, together.

4-In another bowl, mix wet ingredients until combined.

5-In a small bowl or glass, stir matcha powder and 1 tablespoon of water together. Blend into wet ingredients mix then sift in the dry mixture. Make sure not to overmix.

6-Form dough into small rounds about the size of a golf ball (or 20g each in weight). Place on parchment-lined baking sheets. Bake for 8 min or until bottoms are lightly brown.

7-Let cool on baking sheet for 1 minute befor transfering to a rack.

8-When completely cool, mix confectioner’s sugar with matcha powder. Sprinkle over cookies and serve. Bon appétit!

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Kale Pesto Pasta with Carrot & Pine nuts

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“The Queen of greens”, “the New Beef”… you name it! Kale is probably one of the healthiest and most nutritious plant food that exists.

It’s loaded with all sorts of beneficial compounds: low in calories, high in fiber and iron (more than in beef!) and filled with powerful antioxidents. Kale is also a great anti-inflammatory food, high in vitamins A, C, and K.

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Ingredients (Serves 4)

1 cup of packed torn kale leaves, washed and stems removed
1/2 cup of packed fresh basil leaves
1/2 teaspoon of sea salt
4 tablespoons of extra virgin olive oil ((I used Huile d’olive AOP Château d’Estoublon)
2 tablespoons of Greek yogurt
1/4 cup of toasted pine nuts (+ 1 handful for serving)
2 cloves of garlic, minced
1/4 cup of grated Parmesan cheese

1 carrot, peeled, shreded, steemed (or boiled)

Method

In a food processor, combine all the ingredients and pulse to combine. Toss with your favorite pasta (I used serpentini) and serve immediately.
I added some more pine nuts, parmesan shreds, and steamed carrot shreds.

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