September 30, 2011

Moroccan Roasted Vegetables with Wholemeal Couscous

Just as the leaves are starting to change colour, the Indian summer has finally arrived! We thought it wouldn’t. Our summer had very unpredictable weather: it would be sunny and we would decide to go to the beach, but by the time we got there, it would be cloudy and cold. I always love this time of year. Early autumn. I’m trying not to project myself too much in the coming months, but simply to enjoy the present moment, look around me and see how beautiful it is. It is time for swims in the sea, surfing autumn swells, long walks in the woods or simply sitting in the sunshine in our garden. I’m loving it! Note to myself: take holidays at that time of year in the future!

Lately, I’ve roasted vegetables a lot: peppers, courgettes, aubergines, sweet potatoes, carrots... I like to let them cook slowly in the oven as it gives them an incredible flavour. This recipe is inspired from a meal I had at a country pub recently.

Moroccan Roasted Vegetables with Wholemeal Couscous – serves 4

  • • A bunch of carrots (about 500g), peeled if needed and cut diagonally
  • • 3 sweet potatoes, peeled and cut into cubes
  • • 4 tomatoes, cut in half
  • • 1tbsp chilli powder
  • • 1tbsp ground cumin + 1tsp
  • • Salt, pepper
  • • 200g wholemeal couscous
  • • 2tbsp raisins
  • • 4tbsp olive oil + 1tbsp
  • • Onion chutney, to serve

  • 1. Preheat the oven to 190°C.
  • 2. In a large bowl, mix all the vegetables with the chilli powder, ground cumin (1tbsp), salt, pepper and the olive oil.
  • 3. Spread on a roasting tin and put in the oven for 45min, mixing the vegetables every so often.
  • 4. Put the couscous in a bowl with the raisins. Cover with boiling water. Cover and leave to stand for 5min. Add 1tbsp olive oil and 1tsp ground cumin and mix well with a fork.
  • 5. Dish the vegetables and couscous in a plate and serve with onion chutney.

    Légumes Rôtis à la Marocaine avec du Couscous Complet – pour 4 personnes

  • • Environ 500g de carottes, pelées et coupées en diagonale
  • • 3 patates douces, pelées et coupées en cubes
  • • 4 tomates, coupées en 2
  • • 1cs de piment en poudre
  • • 1cs de cumin en poudre + 1cc
  • • Sel et poivre
  • • 200g de couscous complet
  • • 2cs de raisins secs
  • • 4cs d’huile d’olive + 1cs
  • • Chutney ou confiture d’oignon à servir en accompagnement

  • 1. Préchauffer le four à 190°C.
  • 2. Dans un saladier, mélanger les légumes avec le piment et le cumin en poudre (1cs), du sel, du poivre et l’huile d’olive (4cs).
  • 3. Répartir dans un plat à rôtir et mettre au four pour 45min, et mélanger les légumes de temps en temps.
  • 4. Mettre le couscous dans un bol. Couvrir d’eau bouillante. Couvrir et laisser gonfler pendant 5min. Ajouter 1cs d’huile d’olive et 1cc de cumin en poudre et égrener avec une fourchette.
  • 5. Répartir les légumes et le couscous dans des assiettes de service et accompagner de confiture d’oignon.
  • September 24, 2011

    Sweetcorn Fritters with Avocado Salsa

    When I lived in France, the only sweetcorn we got to eat was canned one. Not only we couldn’t find easily corn on the cob, but it also wasn’t common place to buy it and eat it this way. So, it is only once I moved to the UK that I really got to do that. And I love it! The time when fresh corn is in season doesn’t last very long, but I always make the most it: every week at the farmers’ market, I make sure I buy some, even if I don’t know yet what I’ll do with it. I like it on the barbecue, in a salsa or in salads. Sometimes, when I prepare it, I love to eat a few bits raw, feel their incredible taste explode in my mouth and their juiciness. Back in France, some friend had told me they didn’t eat sweetcorn in her family because ‘that’s what we feed the pigs with’. Obviously they hadn’t tasted awesomely fresh corn and didn’t know what they were missing! This is a lovely recipe we made for breakfast, but could very well be eaten for lunch too. Enjoy sweetcorn season!

    Sweetcorn Fritters with Avocado Salsa – makes about 7 fritters

  • Fritters:
  • • 2 corn ears
  • • ½ red onion, finely chopped
  • • 1 red chilli, finely chopped
  • • 1 tomato, seeded and finely chopped
  • • A bunch of parsley, finely chopped
  • • 2 eggs, beaten
  • • 80g wholemeal flour
  • • 1tsp baking powder
  • • Salt and pepper
  • • Olive oil
  • Salsa:
  • • 2 ripe avocados, stoned, peeled and diced
  • • Juice of ½ lime
  • • 2 spring onions, finely chopped
  • • A bunch of coriander or parsley, finely chopped
  • • 1 tomato, seeded and finely chopped
  • • Salt and pepper

  • 1. Chop the corn off their hard centre. Mix all the ingredients in a large bowl but for the oil. Heat a couple of spoons of oil in a large frying pan. Place spoonfuls of the corn mixture in it and flatten them. Cook for about 4min, flip them over and cook for another 4min. Repeat until you’ve used all the mixture.
  • 2. To prepare the salsa, mash 1 avocado. Mix the rest of the ingredients together with it.
  • 3. Serve the fritters with the salsa.
  • Galettes de Maïs et leurs Salsa à l’Avocat – pour environ 7 galettes

  • Galettes :
  • • 2 épis de maïs
  • • ½ oignon rouge, pelé et finement émincé
  • • 1 piment rouge, épépiné et finement haché
  • • 1 tomate, épépinée et coupée en petits cubes
  • • 1 botte de persil, finement haché
  • • 2 œufs, battus
  • • 80g de farine complète
  • • 1cc de levure
  • • Sel et poivre
  • • Huile d’olive
  • Salsa :
  • • 2 avocats, murs, dénoyautés, pelés et coupés en cubes
  • • Jus d’1/2 citron vert
  • • 2 oignons nouveaux, finement émincés
  • • 1 botte de coriandre ou de persil, finement haché
  • • 1 tomate, épépinée et coupée en petits cubes
  • • Sel et poivre

  • 1. Egrainer le maïs. Mélanger tous les ingrédients dans un grand bol, à part l’huile. Faire chauffer 2 cuillérées à soupe d’huile dans une grande poêle. Y déposer des petits tas du mélange et les aplatir. Faire cuire environ 4min, les retourner et faire cuire encore 4min. Répéter jusqu’à épuisement du mélange.
  • 2. Pour préparer la salsa, écraser un avocat dans un bol. Ajouter le reste des ingrédients et mélanger.
  • 3. Servir les galettes avec la salsa.
  • September 17, 2011

    Chickpea Salad

    I had some friends telling me ‘Blandine, you’re so healthy’. Lately, I’ve been thinking about it, a lot. I’ve stumbled upon some very inspiring blogs like this one or that one, which I truly love. Reading them has made me question my food and lifestyle habits and realize that maybe I was not that healthy. It has been a real eye-opening.

    Every new season brings changes. With autumn having started now, I thought that it might be the right time to think about the way I live and feed myself and introduce some changes, one at a time. I’m not intending on becoming a health freak, but I am keen on trying things that can be good for my body and for the planet. I have just started a 2-year Yoga Teacher Training, which is very exciting, and this just feels like the right moment for a new healthy me. What do you think of starting with a chickpea salad?

    Chickpea Salad – serves 4

  • • 2 cans chickpeas, drained and rinsed
  • • 2 tomatoes, seeded and very finely chopped
  • • 2 spring onions, finely chopped
  • • A bunch of fresh parsley, finely chopped
  • • ½ tsp ground cumin
  • • Juice of ½ lemon
  • • 2 tbsp olive oil
  • • Salt, pepper

  • 1. Prepare the seasoning in a salad bowl by mixing salt, pepper, cumin, lemon juice and olive oil.
  • 2. Add the other ingredients. Mix well. Serve straight away or keep in the fridge and serve later.

    Salade de Pois Chiches – pour 4 personnes

  • • 2 boites de pois chiches, égouttés et rincés
  • • 2 tomates, épépinées et coupées en petits cubes
  • • 2 oignons nouveaux, finement émincés
  • • Une poignée de persil, finement émincé
  • • ½ cc de cumin en poudre
  • • Le jus d’1/2 citron
  • • 2cs d’huile d’olive
  • • Sel et poivre

  • 1. Préparer l’assaisonnement : mélanger le sel, poivre, jus de citron et huile d’olive dans un saladier.
  • 2. Ajouter les autres ingrédients. Bien mélanger. Servir de suite ou garder au frais en attendant.
  • September 07, 2011

    Quinoa, Pepper and Courgette Galettes

    Lately has been a lot about getting used to our new environment: the walk to work in the morning, the silent at night, the house in general and the garden. We still haven’t finished unpacking, but it’s getting there, slowly. Our new kitchen is bigger with more storage. The hob is not the best, but we manage. As for the oven, the door was falling of it but we had it repaired yesterday, thankfully.

    I was reading recently about the health benefits of quinoa. It really is a super food, delicious and versatile and also a complete protein, meaning that it includes all nine essential amino acids and is packed with vitamins and minerals. I had already adopted it in my diet, and I am determined to use it more often. I hope you’ll like the following recipe, we certainly did!

    Quinoa, Pepper & Courgette Galettes – makes about 10 galettes

  • • 200g quinoa
  • • 1 red pepper, finely chopped
  • • 1 courgette, grated
  • • A bunch of fresh basil & parsley, finely chopped
  • • 1tsp ground cumin
  • • 1tsp mild chilli powder
  • • 2 eggs
  • • 100ml natural yogurt
  • • 50g Swiss gruyere, grated
  • • 1tbsp olive oil
  • • Salt, pepper

  • 1. Cook the quinoa according to the packet instructions.
  • 2. Heat the olive oil in a small saucepan and add the pepper and courgette. Cook on a low heat for about 10min, until the vegetables are tender.
  • 3. In a bowl, beat the eggs together with the yogurt and cheese.
  • 4. Preheat the oven to 180°C.
  • 5. Put the quinoa, vegetables, herbs, spices, egg mixture and some salt and pepper in a large bowl and mix well.
  • 6. Take small amounts of the mixture in your hands and shape it into a small galette. Put on a baking tray. Repeat until you use all the mixture.
  • 7. Put in the oven and cook for 10min, then take out and turn the galettes over and put in the oven for another 10min. Serve hot or cold with a green salad or green peas.

    Galettes de Quinoa, Poivron et Courgettes – pour environ 10 galettes

  • • 200g de quinoa
  • • 1 poivron rouge, finement émincé
  • • 1 courgette, râpée
  • • Un bouquet de basilic et de persil, finement émincé
  • • 1cc de cumin en poudre
  • • 1cc de piment en poudre
  • • 2 œufs
  • • 100g de yaourt nature
  • • 50g de Comté, râpé
  • • 1cs d’huile d’olive
  • • Sel et poivre

  • 1. Cuire le quinoa en suivant les instructions sur le paquet.
  • 2. Faire chauffer l’huile d’olive dans une petite casserole et ajouter le poivron et la courgette. Faire cuire à feu doux pendant 10min, jusqu’à ce que les légumes soient tendres.
  • 3. Dans un bol, battre les œufs avec le yaourt et le fromage.
  • 4. Préchauffer le four à 180°C.
  • 5. Mettre le quinoa, les légumes, les herbes, les épices, le mélange à l’œuf et du sel et du poivre dans un grand bol et bien mélanger.
  • 6. Avec vos mains, prendre un peu du mélange et confectionner de petites galettes. Mettre sur une plaque à four. Répéter jusqu’à épuisement.
  • 7. Mettre au four pour 10min, puis sortir du four et retourner les galettes et remettre au four pour encore 10min. Servir chaud ou froid avec une salade verte ou des petits pois par exemple.