August 26, 2011

Aubergine Spread

We’re moving! This weekend, we will say goodbye to our studio flat and hello to a lovely little house. What a change it will be! I am so looking forward to it (though not looking forward to carry heavy boxes). We will even have a garden. We noticed that there are allotment plots nearby so have already applied for one. It might be a few years before we get one, but then, what a pleasure it will be to grow our own vegetables and fruits!

It will also be brilliant to have a new bigger kitchen, and I can’t wait to cook in it.

In the meantime, here is a delicious spread to have with vegetable sticks or on a slice of bread. I always love to try new things in my sandwiches and this was great. I also made a variation of it with tahini, which was very good too.

We might not be connected to the Internet for a while, but I will still try to keep posting on the blog if I can. Have a good weekend and enjoy the sunshine if you're lucky to have some - here it's pouring! Speak to you next time from my new place!

Aubergine Spread

  • • 1 aubergine
  • • 1 clove of garlic, peeled
  • • 3tbsp olive oil
  • • Lemon juice
  • • A few leaves of basil
  • • Salt
  • • A pinch of chilli powder

  • 1. Preheat the oven to 200°C. Prick the aubergine with a fork or a small knife. Put it in a sheet of aluminium foil with the garlic. Season with salt and drizzle 1tbsp of olive oil over. Close the aluminium foil and put in the oven for 50min.
  • 2. Take out of the oven, open the foil and leave to cool down for at least 20min. Cut in half and scoop the flesh out. Put it in the bowl of a blender and add the garlic, a bit of lemon juice, the chilli powder and the rest of olive oil. Blend until you obtain a smooth consistency.
  • 3. Serve as a dip for vegetables, in pita bread or on a slice of bread.

    Caviar d’Aubergine

  • • 1 aubergine
  • • 1 gousse d’ail, pelée
  • • 3cs d’huile d’olive
  • • Jus de citron
  • • Quelques feuilles de basilic
  • • Sel
  • • 1 pincée de piment en poudre

  • 1. Préchauffer le four à 200°C. La piquer avec les dents d’une fourchette. La mettre dans une feuille d’aluminium avec la gousse d’ail. Saler et arroser d’une cuillérée d’huile d’olive. Fermer la feuille d’aluminium et mettre au four pour 50min.
  • 2. Sortir du four. Ouvrir la feuille d’aluminium et laisser refroidir 20min. Couper l’aubergine en 2. En prélever la chaire et la mettre dans le bol d’un mixeur. Ajouter la gousse d’ail, le reste d’huile d’olive, quelques gouttes de jus de citron et la pincée de piment en poudre. Mixer jusqu’à l’obtention d’une consistance lisse et épaisse.
  • 3. Servir comme dip, dans un sandwich ou pain pita ou utiliser dans des verrines.
  • August 20, 2011

    Peaches & Raspberry Coulis in a Glass

    I could easily be a fruitivore – you know, only eat fruits. Already as a kid I loved fruits. It was my perfect idea of a dessert or a snack. And growing up, I have carried on loving them. All of them! I can’t think of a fruit I don’t like. A friend was telling me the other day that she finds quite hard to think that one can really like fruits. Me? I can’t imagine that one don’t like them! In the summer, I am in heaven, with all the lovely fruits in season: there is an abundance of berries, peaches, apricots, cherries, melons...

    I include fruits in almost all of the puddings I make – so much that Luke told me that he sometimes would like to eat plain puddings, with no fruits. But I can’t help it! Here is an example of a dessert we had not long ago.

    Last night we went for a wine tasting with some friends and had a really good time. I found myself thinking that the German Riesling that we had would go perfectly with this recipe. I’ll have to make it again so that we can try it!

    Peaches with Raspberry Coulis in a Glass– serves 2

  • • 2 peaches, sliced
  • • 200g raspberries
  • • 15cl whipping cream
  • • 2tbsp icing sugar
  • • A few leaves of pineapple sage (or mint)

  • 1. Whip the cream with 1tbsp icing sugar with an electric beater.
  • 2. Put the raspberries in a blender with 1tbsp icing sugar and the pineapple sage and blend until smooth. Pass the mixture through a sieve and discard the raspberry seeds.
  • 3. Layer up the ingredients in 2 glasses, starting with the raspberry coulis, followed by the peach slices and finally the whipped cream. Decorate with a slice of peach and a raspberry.
  • 4. Keep in the fridge until ready to serve.

    Coupe de Pêches au Coulis de Framboises – pour 2 personnes

  • • 2 pêches, coupées en tranches
  • • 200g de framboises
  • • 15cl de crème fleurette
  • • 2cs de sucre glace
  • • Quelques feuilles de sauge ananas (ou de menthe)

  • 1. Faire monter la crème en chantilly à l’aide d’un batteur électrique avec une cuillérée à soupe de sucre glace.
  • 2. Mettre les framboises dans le bol d’un mixeur avec 1cs de sucre glace et les feuilles de sauge ananas et mixer jusqu’à l’obtention d’une consistance lisse. Faire passer le liquide dans une passoire fine et jeter les graines de framboise.
  • 3. Répartir les ingrédients dans 2 verres, en commençant par le coulis de framboises, puis les tranches de pêches et enfin la crème chantilly. Décorer avec une tranche de pêche et une framboise.
  • 4. Garder au frais en attendant de servir.
  • August 12, 2011

    Lime & Coriander Macadamia & Cashew Nuts

    Here is our latest favourite snack. It is easy and quick to prepare and a lot better than similar blends you would buy from the shop. Luke even told me ‘you’ve outdone yourself!’ – thank you sweetheart. We love them so much that I made a batch two weeks in a row. They come appropriately as a little nibble to have while sipping a drink, enjoying the long summer evenings. By the way, I have noticed how the days have become a lot shorter recently...

    This week was ‘Big Screen in the Park’, an outdoor cinema in a park right next door to where we live. We took a couple of blankets and went to see E.T. – I had forgotten how good it was! We had brought hot chocolate with us – and these nuts would have also been perfect to eat while watching a film under the stars (but we had already finished them all).

    Have a good weekend!

    Lime and Coriander Macadamia and Cashew Nuts – makes 200g

  • • 100g macadamia nuts
  • • 100g cashew nuts
  • • Juice of ½ lime
  • • Zest of 1 lime, finely chopped
  • • 2tsp ground coriander
  • • 1tsp salt
  • • 1tsp brown sugar
  • • 1tbsp olive oil

  • 1. Preheat the oven to 160°C.
  • 2. Place the nuts, spice, lime juice and zest, salt, sugar and olive oil in a bowl and mix well. Transfer to a baking tray.
  • 3. Put in the oven for 10-15 until lightly coloured. Allow to cool before transferring into an airtight container.

    Noix de Macadamia et Noix de Cajou au Citron Vert et à la Coriandre – pour 200g

  • • 100g de noix de macadamia
  • • 100g de noix de cajou
  • • Jus d’1/2 citron vert
  • • Zeste d’1 citron vert, finement haché
  • • 2cs de coriandre moulue
  • • 1cc de sel
  • • 1cc de cassonade
  • • 1cs d’huile d’olive

  • 1. Préchauffer le four à 160°C.
  • 2. Mettre les noix, la coriandre, le jus et zeste de citron vert, le sel, le sucre et l’huile d’olive dans un bol et mélanger le tout. Transférer sur une plaque à four.
  • 3. Mettre au four pendant 10-15min, jusqu’à ce que les noix soient légèrement dorées. Faire refroidir avant de transférer dans un récipient hermétique.
  • August 05, 2011

    Cherry Tomatoes, Prawns and Herb Butter Linguine

    In our mostly vegetarian diet, we occasionally go for a few non veggie products –local and organic as much as possible. We bought responsibly sourced prawns the other day and put together the following beautiful pasta dish. We love pasta (even more after having been to Italy!) and I realised that I had still never published a pasta recipe on my blog. I was quite surprised as pasta is on the menu almost every week! We almost never buy readymade sauces, but usually prepare the sauce or accompaniment ourselves and always do something different.

    Today, I went down by the sea in the town where Luke works, and went to a GREAT little food store. I knew it was there but never had had the opportunity to go in as it was always closed (too late in the day) when I had walked past it. For a while now, I had been looking for a health food shop where I could find ingredients that are not usually sold in ordinary supermarkets. When I went into this shop, I wanted to buy everything!...but had to control myself and left only with rye flour and coconut oil. The good thing is that the shop is right under Luke’s office, so now that I know what they have in store, I will be able to give a shopping list to Luke for him to bring back home all sorts of lovely ingredients. I hope you have a good weekend!

    Cherry Tomatoes, Prawns and Herb Butter Linguine – serves 2

  • • 2 handfuls cherry tomatoes
  • • ½ red chili, sliced
  • • 1 lime, cut in half
  • • A handful rocket
  • • A few shavings of Parmesan
  • • 200g linguine
  • • 150g prawns, shelved
  • • A handful of parsley and basil, chopped
  • • Olive oil
  • • Butter
  • • Sea salt and black pepper

  • 1. Preheat the oven to 180°C. Put the cherry tomatoes in a small oven dish. Drizzle with olive oil and season with salt and pepper. Place in the oven for 10-15min until they crack open and release their juices.
  • 2. Cook the pasta according to the packet instructions.
  • 3. In a small saucepan, melt a knob of butter, add the prawns and fry for 2 min.
  • 4. In another pan, melt 20g butter with the herbs.
  • 5. Drain the pasta and put them back in their pan. Add the prawns, cherry tomatoes, rocket, chili and herb butter and mix well. Season with salt and pepper. Serve into bowls with a lime half, and sprinkle with shavings of Parmesan.

    Linguine aux Tomates Cerises, Crevettes et Beurre aux Herbes – pour 2 personnes

  • • 2 poignées de tomates cerise
  • • ½ piment rouge, coupé en lamelles
  • • 1 citron vert, coupé en 2
  • • Une poignée de roquette
  • • Quelques copeaux de parmesan
  • • 200g de linguine
  • • 150g de crevettes, pelées
  • • Une poignée de persil et de basilic, hachés
  • • Huile d’olive
  • • Beurre
  • • Sel et poivre

  • 1. Préchauffer le four à 180°C. Mettre les tomates cerise dans un petit plat à four. Arroser d’huile d’olive et assaisonner de sel et de poivre. Mettre au four pour 10-15min jusqu’à ce que les tomates soient fendues et rende du jus.
  • 2. Faire cuire les pâtes en suivant les indications sur l’emballage.
  • 3. Faire fondre une noix de beurre dans une casserole et y faire revenir les crevettes pendant 2min.
  • 4. Faire fondre 20g de beurre dans une petite casserole avec les herbes.
  • 5. Egoutter les pâtes et les remettre dans leur casserole. Ajouter les crevettes, les tomates, la roquette, le piment et le beurre aux herbes et bien mélanger. Assaisonner de sel et de poivre. Servir dans des bols avec un demi-citron vert et parsemer de copeaux de parmesan.