November 26, 2011

Nut Roast

I first heard about nut roasts when I moved to the UK, and found out it was a typical veggie dish served on occasions like Xmas. Luke’s parents have cooked one for me every year and it’s been lovely to have a dish prepared especially for me while others are tucking in turkey or other roasted meat.

After having tried different recipes, I finally made my own, with nuts roughly chopped as I like a bit of crunchiness. But as with everything, it is trial and errors, and I think I would adjust the recipe next time I make it: maybe add more nuts and have less rice, or breadcrumbs instead of the rice. Why not add spices and herbs or fresh tomato sauce? Play with it, and find what you like best.

We served it with a purple mash (using purple potatoes), which made a very colourful plate.

Nut Roast

  • • 200g brown mushrooms, sliced
  • • 2 garlic cloves, finely chopped
  • • 1 onion, finely chopped
  • • 50g sun-dried tomatoes, chopped
  • • 30g dried cranberries
  • • 125g hazelnuts, roughly chopped
  • • 125g pecans, roughly chopped
  • • A few sprigs of thyme
  • • 1 carrot, peeled and finely chopped
  • • Tabasco
  • • 2 eggs
  • • 150ml almond milk
  • • 180g cooked brown rice
  • • Salt and pepper
  • • Olive oil

  • 1. Preheat the oven to 180°C.
  • 2. Heat a bit of olive oil in a frying pan and fry the onion, garlic, carrot and mushrooms until soft.
  • 3. In a large bowl, mix the onion, mushrooms, garlic, sun-dried tomatoes, cranberries, nuts, thyme, carrot and rice.
  • 4. In another bowl, mix the eggs with the milk and Tabasco.
  • 5. Mix the dry and wet ingredients all together and season with salt and pepper.
  • 6. Press the mixture in a large loaf tin. Cook in the oven for 55min.
  • 7. Leave to cool down for a bit, unmold and serve warm or cold with vegetables or a mash.

    Rôti aux Noix

  • • 200g de champignons, tranchés
  • • 2 gousses d’ail, pelées et émincées
  • • 1 oignon, émincé
  • • 50g de tomates séchées, émincées
  • • 30g de canneberges séchées
  • • 125g de noisettes, grossièrement hachées
  • • 125g de noix de pécans, grossièrement hachées
  • • Quelques brins de thym
  • • 1 carotte, pelée et coupée en petits dés
  • • Tabasco
  • • 2 œufs
  • • 150ml de lait d’amande
  • • 180g de riz complet, cuit
  • • Sel et poivre
  • • Huile d’olive

  • 1. Préchauffer le four à 180°C.
  • 2. Faire chauffer de l’huile d’olive dans une poêle et y faire revenir l’oignon, l’ail, la carotte et les champignons jusqu’à ce qu’ils soient tendres.
  • 3. Dans un saladier, mélanger l’oignon, l’ail, la carotte, les champignons, les tomates séchées, les canneberges, les noix, le thym, et le riz.
  • 4. Dans un autre bol, battre les œufs avec le lait et quelques gouttes de Tabasco.
  • 5. Mélanger le contenant des 2 bols et assaisonner de sel et de poivre.
  • 6. Presser le mélange dans un grand moule à cake. Enfourner pour 55min.
  • 7. Laisser refroidir un peu avant de démouler et servir chaud ou froid avec des légumes ou de la purée.
  • November 18, 2011

    Breakfast of Orange & Honey Marinated Figs and Dates

    I am back from an amazing residential weekend, part of my yoga teacher training course. We spent 3 days in a beautiful farm tucked in the middle of the Devon countryside. Everyday started with silent meditation, stretches and postures, breathing... I have the feeling that I have learned and experienced so much in the space of a few days. But we also had the opportunity to go for walks in the woods, spend time in the hot tub or read a book in front of a crackling fire.

    And the food? Vegetarian and so delicious. Lucy, the cook, was preparing comforting and healthy dishes for us. For breakfast, she made the best ever porridge that she served with figs roasted in orange and honey. I got inspired from the latest for this recipe (but wanted to keep it raw).

    I came back relaxed and rejuvenated. This week I’ve tried to keep that feeling with me, and it’s been great.

    I hope you have a lovely weekend.

    Breakfast of Orange & Honey Marinated Figs and Dates – serves 1

  • • 1 fresh fig, thinly sliced
  • • 4 Medjool dates, pitted
  • • Zest and juice of 1 orange
  • • 3tsp clear honey
  • • 5tbsp natural yogurt (I used goat’s yogurt)
  • • 1tsp pine nuts

  • 1. Place the dates, figs and orange zest in a bowl. Cover with the orange juice and 1tsp honey. Mix well and leave to marinate for at least 30min.
  • 2. In a serving bowl, beat the yogurt with 1tsp honey.
  • 3. Add the dates and figs and as much orange/honey juice as you like.
  • 4. Sprinkle with pine nuts, drizzle with 1tsp honey and eat straight away.
  • Petit-déjeuner de Figues et Dattes Marinées à l’Orange et au Miel – pour 1 personne

  • • 1 figue fraîche, coupée en lamelles
  • • 4 dattes Medjool, dénoyautées
  • • Zeste et jus d’1 orange
  • • 3cc de miel liquide
  • • 5cs de yaourt nature (j’ai utilisé du yaourt de chèvre)
  • • 1cc de pignons de pin

  • 1. Mettre les dattes, les lamelles de figue et le zeste d’orange dans un bol. Couvrir avec le jus d’orange et 1cc de miel. Bien mélanger et laisser mariner pendant au moins 30min.
  • 2. Dans un bol, battre le yaourt avec 1cc de miel.
  • 3. Ajouter les dattes et figues et autant de jus d’orange/miel que vous le souhaitez.
  • 4. Parsemer de pignons de pin et arroser d’1cc de miel. Servir de suite.
  • November 07, 2011

    Cheesy Spelt Scones

    It was on a lazy Sunday morning when he looked at me in the eyes and asked if I would marry him. I managed to say yes in the middle of tears of happiness rolling down my cheeks. This was a perfect moment that I will remember forever. How happy we are!!! Since then we’ve been busy thinking about ideas for the wedding, where we want to do it, who we want to be there, etc., so exciting!

    Today I just wanted to dedicate my Luke a recipe. I thought of scones but wanted to make them special (savoury and with a heart shape). Scones are quintessentially British. Devon, where we live, is famous for its Devonshire Cream Tea which consists of sweet scones served with clotted cream and jam. A delicacy we particularly enjoy!

    Luke’s parents got me a very nice cooking book entirely dedicated to scones (written by a Kiwi author). I got inspired from the goat’s cheese and sage scones recipe in the book to make my I Love You cheesy spelt scones. Delicious with a warm autumn soup.

    Cheesy Spelt Scones – makes about 10

  • • 200g wholegrain spelt flour
  • • 2tsp bicarbonate of soda
  • • A pinch of salt
  • • 150g Emmenthal cheese, grated
  • • 1 handful sage leaves, chopped
  • • Black pepper
  • • 200ml milk

  • 1. Preheat the oven to 220°C. Line a baking tray with baking parchment.
  • 2. In a bowl, mix together the flour, bicarbonate of soda, salt, black pepper, half the cheese and sage leaves. Make a hole in the middle and pour the milk in it. Combine with a fork.
  • 3. Put the dough on a floured work surface. Stretch the dough with a rolling pin until it is about 1.5cm thick. Cut shapes with a cookie/scone cutter. Place on the baking tray and sprinkle with the rest of the cheese.
  • 4. Put in the oven for about 10min until golden. Best eaten warm straight away!
  • Scones Fromage-Epeautre – pour environ 10 scones

  • • 200g de farine d’épeautre complète
  • • 2cc de bicarbonate de soude
  • • Une pincée de sel
  • • 150g d’emmenthal râpé
  • • Quelques feuilles de sauge, émincées
  • • Poivre noir
  • • 200ml de lait

  • 1. Préchauffer le four à 220°C. Couvrir une plaque à four de papier sulfurisé.
  • 2. Dans un saladier, mélanger la farine, le bicarbonate de soude, le sel, le poivre, la moitié du fromage et la sauge. Faire un puits au milieu et y verser le lait. Mélanger à la fourchette.
  • 3. Etaler la pâte sur un plan de travail jusqu’à ce qu’elle soit épaisse d’1,5cm. Découper des formes à l’emporte pièce. Mettre sur la plaque de cuisson et parsemer le reste du fromage sur le dessus des scones.
  • 4. Mettre au four pour environ 10min jusqu’à ce qu’ils soient dorés. Meilleurs mangés de suite!