October 31, 2011

Autumn Fruit Parcels

It’s almost November. Now it’s already the night when I come back from work. The beautiful and warm Indian summer seems long gone and has been replaced by grey and rainy days. The cold is starting to creep on. This year, our summer started in March, when we went travelling for a few months, and it lasted on and on. It felt like it was going to be an endless summer, and I didn’t want it to go away. But seasons change. As a goodbye to early autumn, I wanted to bake seasonal fruits. Just thinking of their smell cooking filling the kitchen makes me happy.
Autumn Fruit Parcels – makes 2
• 2 figs, sliced
• 1 pear, cored, peeled and sliced
• 2 plums, stoned and quartered
• A bunch of red and green grapes
• A handful of blackberries
• Juice of ½ lemon
• 2tbsp vanilla sugar

1. Preheat the oven to 170°C. Cut 2 squares of baking parchment.
2. Place the fruits in the paper squares, drizzle with lemon juice and sprinkle with sugar.
3. Close the baking paper tightly by gathering the corners. Put in the oven for 20min. Enjoy on its own or with natural yogurt or ice cream.
Papillotes de Fruits d’Automne – pour 2 papillotes
• 2 figues, coupées en rondelles
• 1 poire, pelée, évidée et coupée en tranches
• 2 prunes, dénoyautées et coupées en quartiers
• Une poignée de raison blanc et noir
• Une poignée de mûres
• Jus d’1/2 citron
• 2cs de sucre vanillé

1. Préchauffer le four à 170°C. Découper 2 carrés de papier sulfurisé.
2. Mettre les fruits dans les carrés de papier sulfurisé, arroser de jus de citron et saupoudrer de sucre vanillé.
3. Fermer les papillotes. Mettre au four pour 20min. Déguster tel quel ou avec du yaourt nature ou une boule de glace.

October 21, 2011

Apple Buckwheat Muffins

I am lucky not to have any food allergy or intolerance. I think I can eat pretty much anything without getting abnormal reaction. When I think of people with allergies, I imagine it must not always make their life very easy. But I’m curious, you see. I found some great books at the library about gluten-free/dairy-free/soy-free cooking. Plus I read blogs with amazing looking recipes that don’t have the conventional list of ingredients. So I decided to challenge myself and change a bit my habits. It can’t be bad for me after all? For instance, I enjoy baking a lot and thought that I would try different flours (millet, chickpea, rice, spelt, quinoa, etc) and not to use too many eggs. I loved the results! – different flavours, textures and still very tasty.

I had in mind to try muffins so I worked a bit on my list of ingredients and ended up with these beauties – gluten, dairy free and no added sugar!

A few days later, I read an article about a competition organised by a French catering company which provides people with allergies/intolerances with alternatives to ‘conventional’ food. I thought I’d give it ago and would submit my muffin recipe.

I hope you like it too.

Apple Buckwheat Muffins (GF and vegan) – makes about 8 muffins

  • • 100ml vegetable oil
  • • 100ml rice milk
  • • 150ml unsweetened apple sauce
  • • 2tsp baking powder
  • • ½ tsp salt
  • • 125g buckwheat flour
  • • 40g brown rice flour
  • • 60g millet flakes
  • • 1tsp ground cinnamon
  • • 1 big apple, peeled, cored and cubed
  • • 50g walnuts, chopped
  • • 30g pumpkin seeds + extra for sprinkling
  • • 3tbsp maple syrup

  • 1. Preheat the oven to 190°C.
  • 2. In a large bowl, mix all the dry ingredients.
  • 3. In another bowl, mix all the wet ingredients + the apples.
  • 4. Mix the dry ingredients with the wet ingredients. Pour into a muffin tray lined with paper cases. Sprinkle with pumpkin seeds.
  • 5. Cook in the oven for about 25-30min until lightly golden. Leave to cool down before tucking in.

    Muffins aux Pommes et Sarrasin (Sans Gluten et Végétalien) – pour 8 muffins environ

  • • 100ml d’huile végétale
  • • 100ml de lait de riz
  • • 150ml de compote de pomme
  • • 2cc de levure
  • • 1/2cc de sel
  • • 125g de farine de sarrasin
  • • 40g de farine de riz complète
  • • 60g de flocons de millet
  • • 1cc de cannelle moulue
  • • 1 grosse pomme, pelée, évidée et coupée en cubes
  • • 50g de noix, hachées
  • • 30g de graines de courge + extra pour saupoudrer
  • • 3cs de sirop d’érable

  • 1. Préchauffer le four à 190°C.
  • 2. Dans un saladier, mélanger les ingrédients secs.
  • 3. Dans un autre saladier, mélanger les ingrédients liquides + les pommes.
  • 4. Mélanger les ingrédients secs avec les ingrédients liquides. Verser dans des moules à muffins. Saupoudrer de graines de courge.
  • 5. Faire cuire au four pendant 25-30min jusqu’à ce que les muffins soient légèrement dorés. Laisser refroidir avant de déguster.
  • October 16, 2011

    Foodmoods Roasted Potatoes Recipe in Yummy Magazine!

    Yummy Magazine is a free online cooking magazine. It mostly consists in recipes submitted by food bloggers and selected by the Yummy Team. Every couple of months, a few themes are selected and anybody who writes a blog (the recipes need to be in French on the blog) can submit ideas.

    The last issue of the magazine is online, and I was lucky to have one of my recipes selected - Roasted Potatoes with Garlic, Lemon and Rosemary, which I posted last winter.

    To check this out, click here and enjoy beautiful seasonal recipes.

    October 14, 2011

    Blackberry and Cardamom Shake

    You might remember from some of my posts last year that I love wild blackberries. This year, I’ve been lucky to find a blackberry spot right next to where we live, by the river. Every week from the beginning of September, I’ve been on a mission once a week to pick blackberries, and every time came back home with a box full. Food for free, isn’t that fantastic! This shake is very colourful and can be drunk at any time of the day (or night). I had it as an after yoga drink, sitting in the sun in my garden. The cardamom gives it a really good twist.

    Blackberry and Cardamom Shake – makes 1 large glass

  • • 1 banana, sliced
  • • A handful of blackberries (wild if possible)
  • • The seeds of 2 cardamom pods, crushed
  • • A drizzle of honey
  • • 10cl oat milk
  • 1. Put all the ingredients in a blender and blend for a few minutes, until smooth. Enjoy.
  • Shake aux Mûres et à la Cardamome – pour 1 grand verre

  • • 1 banane, coupée en rondelles
  • • 1 poignée de mûres (sauvages si possible)
  • • Les graines de 2 gousses de cardamome, écrasées
  • • 1 cuillérée de miel
  • • 10cl de lait d’avoine

  • 1. Mettre tous les ingrédients dans le bol d’un mixeur et mixer pendant quelques minutes, jusqu’à l’obtention d’une texture lisse. Servir.
  • October 07, 2011

    Autumn Granola

    Do you have morning routines? Just after I get up, I usually practice yoga for about half an hour, to wake up my body after a long night of sleep. Then comes breakfast, my favourite meal of the day. I couldn’t skip it, I love it too much. In the morning, I like to take my time. I am unable to get ready in a rush, and always end up being late if I don’t give myself enough time.

    During week time, I would typically eat either bread with jam or honey or cereals such as muesli, granola or porridge. Granola comes to the top of my list, always homemade. I usually prepare a big batch that will last me a couple of weeks. But sometimes it doesn’t take me that long to finish it as I find myself snacking on it at all times of the day! Here is the latest granola recipe I made, inspired by the season – I hope you like it.

    Autumn Granola – makes a big jar

  • • 300g oats
  • • Apple and pear compote: 2 cooking apples (peeled, cored and cubed), 1 pear (peeled, cored and cubed), juice of ½ lemon, 25g agave syrup
  • • 100g dry figs, chopped
  • • 100g dry dates, chopped
  • • A chunk of fresh ginger, peeled and finely chopped
  • • 150g maple syrup or agave nectar or honey
  • • 50g walnuts
  • • 50g hazelnuts
  • • 75g pumpkin seeds
  • • 30g poppy seeds
  • • 2tbsp sunflower oil

  • 1. Start by preparing the apple and pear compote: put all the ingredients in a saucepan and cook on a medium heat, with a lid on, for about 10min, until the apples and pear are mushy. If needs be, mash with a potato masher or blend until smooth.
  • 2. Preheat the oven to 160°C.
  • 3. In a large bowl, mix the oats with the walnuts, hazelnuts, pumpkin and poppy seeds.
  • 4. In a large saucepan, mix the compote with the maple syrup, ginger and sunflower oil. Heat for a few minutes until smooth. Pour onto the oats and mix well.
  • 5. Spread on a baking tray. Put in the oven for 45min, taking out and mixing it all every 10min.
  • 6. Leave to cool down, then add the figs and dates and mix well. Store in a glass jar.
  • 7. Enjoy! I love it with almond milk or goat’s cheese yogurt and fresh fruits.

    Granola d’Automne – pour un grand pot en verre

  • • 300g de flocons d’avoine
  • • Compote pomme-poire : 2 pommes à cuire (pelées, évidées et coupées en cubes), 1 poire (pelées, évidées et coupées en cubes), jus d’1/2 citron, 25g de sirop d’agave
  • • 100g de figues séchées, coupées en petits morceaux
  • • 100g de dattes séchées, coupées en petits morceaux
  • • Un morceau de gingembre frais, pelé et haché
  • • 150g de sirop d’érable ou de miel ou de sirop d’agave
  • • 50g de noix
  • • 50g de noisettes
  • • 75g de graines de courge
  • • 30g de graines de pavot
  • • 2cs d’huile de tournesol

  • 1. Commencer par préparer la compote pomme-poire : mettre tous les ingrédients dans une casserole et faire cuire à feu moyen avec un couvercle, pendant environ 10min, jusqu’à ce que les pommes et poires aient la consistance d’une purée. Si besoin, passer au mixeur.
  • 2. Préchauffer le four à 160°C.
  • 3. Dans un saladier, mélanger les flocons d’avoines, les noix, les noisettes, les graines de courge et de pavot.
  • 4. Dans une grande casserole, mélanger la compote avec le sirop d’érable et l’huile de tournesol et faire chauffer quelques instants, jusqu’à ce que le mélange soit bien liquide. Verser sur les flocons d’avoine et bien mélanger.
  • 5. Répartir sur une plaque de cuisson et mettre au four pour 45min. Toutes les 10min, sortir du four et bien mélanger.
  • 6. Laisser refroidir, puis ajouter les figues et les dattes séchées. Garder dans un grand pot en verre.
  • 7. Déguster ! J’aime mon granola avec du lait d’amande ou du yaourt de chèvre et des fruits frais.