December 29, 2012

Winter Warmer






















This post is the last one for 2012!

I hope you’re having a fantastic holiday season and that 2012 has been a good one for you.

For me, this year has been life changing in some respects, with a load of happy memories and a few sad ones too. I’ve made an awful lot of food discoveries and I’m loving every second of this.

Waiting for the New Year to arrive, I’ll leave you with a spicy winter warmer to enjoy on a chilly day.

Fruity Winter Warmer – for 4 small glasses
• 50cl of a mix of red grapes, pomegranate and blackcurrant juice (or any that you like)
• 1 orange, sliced
• 3 slices of fresh ginger
• 1 cinnamon stick
• 1tsp honey
• A drop of cherry brandy (optional)

1. Place all the ingredients in a small saucepan and bring to the boil. Simmer gently for 5-10min. Pour into glasses and serve.

Jus de Fruits Chaud – pour 4 petits verres
• 50cl d’un mélange de jus de raisin noir, de grenade et de cassis (ou autre jus au choix)
• 1 orange, coupée en rondelles
• 3 rondelles de gingembre frais
• 1 bâton de cannelle
• 1cc de miel
• Une goutte de brandy à la cerise (optionnel)

1. Mettre tous les ingrédients dans une petite casserole et porter à ébullition. Laisser frémir 5-10min. Verser dans des verres et servir.

December 21, 2012

Citrus Sugar Body Scrub
















In case you’re in search of a last minute homemade gift, this one might interest you. And you might even happen to already have the 4 necessary ingredients in your cupboard. For once I’d like to share with you a recipe not to eat (though you could almost eat it!), but rather a beauty product for your body. As much as I am concerned about what food I eat, I like to use as natural as possible beauty products and cosmetics. And when you can actually make it at home in minutes, it gets even better. This citrus sugar scrub is a delight to use, and makes a very pretty present to offer.


I wish you a very happy holiday and a great Christmas x


















Citrus Sugar Body Scrub – for a 250ml pot
• 6tbsp brown sugar
• 3tbsp sweet almond oil
• Zest of 1 lemon
• 10 drops lemon essential oil

1. In a small bowl, mix together all of the ingredients.
2. Spoon into an airtight pot.
3. Decorate the pot or use as it is. Keeps for about 5 weeks.

Gommage Corporel au Sucre et Citron – pour un pot de 250ml
• 6cs de sucre brun
• 3cs d’huile d’amande douce
• Zeste d’1 citron
• 10 gouttes d’huile essentielle de citron

1. Dans un petit bol, mélanger tous les ingrédients.
2. Transférer dans un petit pot.
3. Décorer le pot ou s’en servir tel quel. Se garde environ 5 semaines.

December 16, 2012

Christmas Inspiration

















I’ve found a load of very inspiring bits and bobs on the Internet this month, and I thought I’d share some of my favourite findings with you, if you’re in search of Christmas inspiration:


Chocolate dipped orange peel

I will make this recipe for our Christmas dinner

Driftwood Christmas Trees – really love the idea

Gluten Free Xmas cooking

Saffron Buns anyone? What a lovely video!

Gift Tags

Healthy Treats

I want these

Very luxurious gingerbread

Another inspiring magazine

Feeling crafty

Hope you love the above xx

December 10, 2012

Green Stir-Fry

Bowls filled with rice, sesame seeds and a green stir-fry

As a nice change to all the lovely Christmas foods and baking, I like to prepare lighter and healthier dishes. To me green veggies are usually associated with spring time. However, last time I went to the farmers market, all that was in front of me was a load of beautiful green vegetables. This is how the inspiration for this green stir-fry came, and I then chose to make a sauce that would enhance the flavours of the greens. Feel free to substitute the greens used below with whichever you find at your local market.

A basket full of green vegetables

Green Stir-Fry – serves 2
• 1tbsp coconut oil
• 1 small tatsoi, leaves separated and chopped
• 2 baby leeks, finely sliced
• 1 small fennel bulb, finely chopped
• A bunch of cavolo nero (kale), leaves chopped
• A few heads of calabrese, cut in half lengthways
• A bunch of fresh spinach leaves
• A few stalks of fennel tops, chopped
• 1 clove garlic, finely chopped
• A 1cm piece of fresh ginger, peeled and finely chopped
• 1tbsp soy sauce
• 1tbsp rice vinegar
• 1tsp honey
• 1tbsp lime juice
• 1tsp chilli flakes
• 2tbsp sesame seeds

1. Heat the coconut oil in a wok or large frying pan. Add the tatsoi leaves, leeks and fennel and cook, stirring, for about 5min until the vegetables start to soften.
2. In the meantime, prepare the sauce by mixing together the garlic, ginger, soy sauce, rice vinegar, honey, lime juice and chilli flakes.
3. Add the kale and calabrese to the pan and cook for another 3min.
4. Add the spinach and fennel tops as well as the sauce and cook for 1-2min until the spinach are wilted.
5. Serve into bowl or plates and sprinkle with the sesame seeds.
6. Eat on its own or with brown rice.

Poêlée de Légumes Verts – pour 2 personnes
• 1cs d’huile de noix de coco
• 1 petit tatsoi, feuilles séparées et grossièrement hachées
• 2 petits poireaux, finement émincé
• 1 petit bulbe de fenouil, émincé
• 1 grosse poignée de kale cavolo nero, feuilles émincées
• 1 tête de brocolis, séparée en petites têtes
• 1 poignée de feuilles d’épinards
• Quelques branches de tiges de fenouil, émincées
• 1 gousse d’ail, pelée et émincée
• 1 morceau d’1cm de gingembre frais, pelé et émincé
• 1cs de sauce soja
• 1cs de vinaigre de riz
• 1cc de miel
• 1cs de jus de citron vert
• 1cc de piment séché
• 2cs de graines de sésame

1. Faire chauffer l’huile de noix de coco dans un wok ou une grande poêle et ajouter le tatsoi, le poireau et le fenouil. Faire cuire 5min en remuant jusqu’à ce que les légumes commencent à être fondants.
2. Pendant ce temps préparer la sauce : mélanger l’ail avec le gingembre, la sauce soja, le vinaigre de riz, le miel, le ciron vert et le piment.
3. Ajouter le kale et les brocolis dans le wok et cuire 3min.
4. Ajouter les épinards et tiges de fenouil ainsi que la sauce, mélanger et faire cuire pendant 1-2min jusqu’à ce que les épinards fondent.
5. Servir dans des bols ou assiettes, parsemé de graines de sésame.
6. Servir seul ou avec du riz complet.

November 30, 2012

Chocolate, Walnuts & Tahini Cookies















Last week, so much rain fell in the South West of England. There were floods, trees falling and landslips. I’m thinking of those who’ve been badly affected by these events. Last Wednesday we found out that our house was in a flood alert area and got a bit worried of what might happen. We took most of our things upstairs in the house. Thankfully the river levels went down and we didn’t get flooded. On Sunday morning, we had seen at the weather forecast that the rain was going to ease off a bit for a few hours so we took the chance to go down to the beach which was exactly what we needed. Walking in the salty breeze with a few rays of sunshine piercing through the clouds was enough to boost my energy levels. We had taken with us these tahini and chocolate cookies. I used tahini instead of butter and the result was chunky but light chocolaty cookies. We loved them :)















And as we turned round, we were greeted by the most beautiful rainbow…














PS: I am now on Pinterest, you can follow me here

Chocolate, Walnuts & Tahini Cookies – makes about 20 cookies
• 100g tahini
• 80g agave syrup or honey
• 1 egg
• 1tsp vanilla extract
• 100g walnuts, ground
• 70g spelt flour
• ½ tsp baking soda
• A pinch of salt
• 130g dark chocolate, cut into chunks

1. Preheat the oven to 190°C.
2. Place the tahini with the agave syrup or honey in a small saucepan, and heat for a few minutes until the mixture is liquid.
3. Transfer in a large bowl and incorporate the egg and vanilla extract.
4. Add the ground walnuts, spelt flour, baking soda and salt and mix. Finally incorporate the chocolate chunks. Place teaspoons of the batter on a baking tray covered with baking parchment.
5. Place in the oven for about 13min until the cookies are golden. Take out of the oven and leave to cool down on a wire rack.

Cookies au Chocolat, Noix et Tahini – pour environ 20 cookies
• 100g de tahini (purée de sésame)
• 80g de sirop d’agave ou de miel
• 1 œuf
• 1cc d’extrait de vanille
• 100g de noix en poudre
• 70g de farine d’épeautre
• ½ cc de bicarbonate de soude
• Une pincée de sel
• 130g de chocolat noir, coupé en morceaux

1. Préchauffer le four sur 190°C.
2. Mettre le tahini et le sirop d’agave ou miel dans une petite casserole et chauffer tout doucement pendant quelques minutes, jusqu’à ce que le mélange devienne liquide.
3. Transférer dans un saladier et incorporer l’œuf et l’extrait de vanille.
4. Ajouter les noix en poudre, la farine d’épeautre, le bicarbonate de soude et le sel et mélanger. Enfin, incorporer les morceaux de chocolat. Répartir des petites cuillérées du mélange sur une plaque à four recouverte de papier sulfurisé, pour avoir des petits tas.
5. Enfourner pour environ 13min, jusqu’à ce que les cookies soient dorés. Sortir du four et laisser refroidir sur une grille.

November 23, 2012

Beetroot & Walnut Houmous

A glass jar with pink hummus and crackers

As promised, here is another recipe inspired by the food from my yoga weekend: very pink beetroot and walnut houmous! I know it’s the second houmous recipe I feature this year, but what can I do, I just love houmous too much! Similarly with avocadoes, I like beetroots in phases: at times I will crave them and cook a lot with them, and then for a few weeks I won’t fancy them at all – weird isn’t it? I made this houmous several times in my recent beet craving phase, and we had it with veg sticks, crackers and in sandwiches. I think that what makes this recipe special is the addition of the walnuts. In the past I already made beetroot houmous but wasn’t that keen on it. The walnuts add this ‘je ne sais quoi’ which makes it truly delicious.

A jar of pink hummus and crackers

Beetroot & Walnut Houmous
• 80g walnuts, soaked overnight
• 3 medium beets
• 250g (1 can) chickpeas, drained
• 1 small clove of garlic, peeled and finely chopped
• 1tbsp tahini
• Juice of ½ lemon
• 3tbsp olive oil
• 1tsp ground cumin
• 1/2tsp smoked paprika

1. Preheat the oven to 200°C. Place the beetroots on a baking tray. Cook for 1hour until tender and cooked through. Leave to cool down, peel and chop them.
2. Drain the walnuts and rinse them well. Place in the bowl of a food processor together with the beetroots, chickpeas, garlic, tahini, lemon juice, olive oil, cumin and smoked paprika. Blend until you obtain a smooth texture.
3. Keeps in the fridge for about 5 days.

Houmous de Betteraves et Noix
• 80g de noix, trempées pendant 1 nuit
• 3 betteraves crues de taille moyenne
• 250g de pois chiches (1 boîte), égouttés
• 1 petite gousse d’ail, pelée et émincée
• 1cs de tahini
• Jus d’1/2 citron
• 3cs d’huile d’olive
• 1cc de cumin en poudre
• 1/2cc de paprika fumé

1. Préchauffer le four à 200°C. Mettre les betteraves sur une plaque à four. Cuire pendant 1h, jusqu’à ce que les betteraves soient tendres et cuites. Laisser refroidir, les peler et les couper en morceaux.
2. Egoutter les noix et bien les rincer. Les mettre dans le bol d’un mixeur avec les betteraves, les pois chiches, l’ail, le tahini, le jus de citron, l’huile d’olive, le cumin et le paprika fumé. Mixer jusqu’à l'obtention d'une consistance lisse.
3. Se garde au réfrigérateur pendant environ 5 jours.

November 18, 2012

Pear & Polenta Cake with Cashew Cream

Cake in a tin on a wooden background

And here is another recipe with pears. At my residential yoga weekend a few weeks ago, we had been cooked such beautiful foods that I got inspired to try making at home some of the dishes we enjoyed. This pear and polenta cake is one of them (and my next recipe to come on the blog will be another one). I didn’t get given the recipe and just had a go at it. Though the end result was somewhat different, I was still pretty happy with it.

This was the first time in my life that I was using polenta in my cooking. The memories of polenta I had were from my childhood at the school canteen, where I particularly disliked it at the time. So when I got served a cake with polenta a few weeks ago, I didn’t really know what to expect. What I found was a very tasty cake with an added crunchiness. I am now seriously considering using polenta a lot more often, whether it’d be in cakes, tart dough or as a side with vegetables.

As for the cashew cream...this was another revelation to me. Just a way of doing things differently, totally unexpected, a lovely flavour which goes super well with the pears.

Cake on a plate

Pear & Polenta Cake with Cashew Cream– makes 1 cake
• 3 pears, peeled, cored and sliced
• 100g unrefined cane sugar
• 3 eggs
• 100g butter, melted
• 150g polenta
• 100g ground almonds
• Zest of 1 lemon
• 1tsp baking powder
• 1 pinch of salt
• 100g cashew, soaked overnight
• 2tbsp agave syrup
• Rice milk

1. Preheat the oven to 180°C.
2. In a large bowl, beat the eggs with the sugar. Add the melted butter and mix well. Add the polenta, ground almonds, lemon zest, baking powder and salt and mix well.
3. Place the pear slices in a greased cake tin. Pour the cake batter over the pears. Place in the oven and cook for 30-40min until a skewer inserted in the middle comes out clean. Leave to cool down.
4. In the meantime, prepare the cashew cream. Rinse the cashew. Blend in a food processor with the agave syrup and 50ml rice milk. Add as much rice milk as needed until you obtain a smooth and creamy consistency.
5. Serve the cake with the cashew cream.

Gâteau Poire-Polenta et Crème de Noix de Cajou – pour 1 gâteau
• 3 poires, pelées, évidées et coupées en lamelles
• 100g de sucre blond de canne
• 3 œufs
• 100g de beurre fondu
• 150g de polenta
• 100g d’amandes en poudre
• Zeste d’1 citron
• 1cc de levure chimique
• 1 pincée de sel
• 100g de noix de cajou, trempées pendant 1 nuit
• 2cs de sirop d’agave
• Lait de riz

1. Préchauffer le four à 180°C.
2. Dans un grand bol, battre les œufs avec le sucre. Ajouter le beurre fondu et incorporer. Ajouter la polenta, l’amande en poudre, le zeste de citron, la levure et le sel et bien mélanger.
3. Mettre les lamelles de poires dans un moule à gâteau beurré. Verser dessus la préparation et mettre au four pour 30-40min jusqu’à ce qu’un cure-dent inséré au milieu du gâteau ressorte sec. Laisser refroidir.
4. Pendant ce temps, préparer la crème de noix de cajou : rincer les noix et les mixer avec le sirop d’agave et 50ml de lait de riz. Ajouter d’avantage de lait de riz si nécessaire jusqu’à l’obtention d’une consistance onctueuse.
5. Servir le gâteau avec la crème de noix de cajou.

Cake on a plate and cream in a small bowl

November 09, 2012

Pear & Persimmon Oat Crisp






















Persimmons are fruits which have always intrigued me a bit. I remember my dad buying one every so often, it looked exotic to my eyes at the time. Several times we ate the fruits when they were not ripe enough: what followed was a bitter taste and horrible stick in the mouth sensation. When I saw some on a stall at the green grocers the other day, I bought a couple, already having in mind this recipe. At the time when I got them, they were quite hard to the touch, so I left them in the fruit bowl, hoping they would ripen. I had however forgotten that there are 2 different types of persimmons: the one that is ripe when it is soft and the other one which is fine to eat even when hard to the touch. So after about 3 weeks of them sitting in the fruit bowl, I realised mine were of the second sort and that it was time to eat them.






















I really loved this pudding – the roasted persimmons and pears were melting in the mouth and got the sweet flavour of maple syrup – they were a perfect contrast with the crispiness of the topping. You could serve it with natural plain yogurt or vanilla or goat yogurt, or maybe vanilla ice cream if you feel like indulging a bit.

Weekend’s nearly there! Have a good one x















Pear & Persimmon Oat Crisp – serves 4

• 3 pears, peeled, cored and cut into slices
• 2 persimmons, cut into slices
• Juice of ½ lemon
• ½ vanilla pod, seeds grated
• 30ml maple syrup
• 60g coconut oil
• 80ml agave syrup
• 200g jumbo oats
• 100g pecans
• 1tsp ground cinnamon
• 1tsp ground ginger

1. Preheat the oven on 180°C. Put the pear and persimmon slices in an oven dish. Add the vanilla seeds and drizzle with lemon juice and maple syrup.
2. Place in the oven for about 25min, until the fruits are tender.
3. In the meantime, melt slowly the coconut oil with the agave syrup in a small saucepan. Take off the heat. In a large bowl, mix the oats with the pecans, cinnamon and ginger. Add the coconut oil and agave syrup and mix well. Spread on a baking sheet covered with greaseproof paper.
4. Turn the oven down to 140°C. Place the baking sheet in the oven for 30min. After 15min, take out of the oven and give them a mix. Put back for another 15min.
5. To serve, put a few spoonfuls of fruit together with a few spoonfuls of oat crisp. Add a couple of spoonfuls of yogurt if you wish.

Croustillant d’Avoine aux Poires et Kaki – pour 4 personnes

• 3 poires, pelées, évidées et coupées en lamelles
• 2 kakis, coupés en tranches
• Jus d’1/2 citron
• Graines d’½ gousse de vanille
• 30ml de sirop d’érable
• 60g d’huile de noix de coco
• 80ml de sirop d’agave
• 200g de gros flocons d’avoine
• 100g de noix de pécan
• 1cc de cannelle en poudre
• 1cc de gingembre en poudre

1. Préchauffer le four à 180°C. Mettre les tranches de poires et de kaki dans un plat à four. Parsemer de graines de vanille et arroser de jus de citron et de sirop d’érable.
2. Mettre au four pour 25min environ jusqu’à ce que les fruits soient tendres.
3. Pendant ce temps, faire fondre doucement l’huile de noix de coco avec le sirop d’agave dans une petite casserole. Retirer du feu. Dans un saladier, mélanger les flocons d’avoine avec les noix de pécan, la cannelle et le gingembre. Ajouter l’huile de noix de coco et sirop d’agave et bien mélanger. Répartir sur une plaque à four recouverte de papier sulfurisé.
4. Baisser la température du four à 140°C. Mettre la plaque au four pour 30min. Au bout de 15min sortir la plaque du four et mélanger, puis la remettre au four pour 15min.
5. Pour servir, mettre quelques cuillérées de fruits dans un bol et ajouter quelques cuillérées d’avoine. Ajouter quelques cuillérées de yaourt si vous le souhaitez.

November 03, 2012

Prunes, Goat's Cheese & Walnut Cake






















Last weekend we went on a walk in Dartmoor National Park, on the edge of Devon. It was a sunny and crisp morning and the grass was covered in a layer of frost. The path took us through the woods along a delightful river. I thought we could have well been in the Lord of the Rings. It felt as if nature around us was enchanted. We walked through an old stone wall, and I wondered how long this wall had been there, probably centuries, and what it was parting at the time. We went up a hill overlooking a waterfall, crossed a river on stepping stones, walked through a field full of ponies, and finally emerged out of the woods, where we had the highest tors of Dartmoor in front of us. Soon enough, we went back down the valley, where we had our picnic. I had made a savoury cake the day before, which is something very French, to take on picnic or have as an appetizer.














Prunes, Goat’s Cheese & Walnut Cake – makes 1 loaf
• 3 eggs
• 3tbsp olive oil
• 100ml goat’s milk
• 100g brown rice flour
• 80g maize flour
• 2tsp baking powder
• 70g walnut pieces
• 100g prunes, stoned and cubed
• 100g goat’s cheese, cubed
• Salt & pepper

1. Preheat the oven to 180°C.
2. Beat the eggs with the oil and milk in a large bowl.
3. Add the flours and baking powder and mix. Add the walnuts, prunes, goat’s cheese, salt and pepper and mix well.
4. Pour into a greased loaf tin. Place in the oven for 45min. Check it is cooked by inserting a toothpick in it, it should come out clean.














Cake aux Pruneaux, Fromage de Chèvre et Noix – pour 1 cake
• 3 œufs
• 3cs d’huile d’olive
• 100ml de lait de chèvre
• 100g de farine de riz complète
• 80g de farine de maïs
• 2cc de levure chimique
• 70g de noix, en morceaux
• 100g de pruneaux, dénoyautés et coupés en morceaux
• 100g de fromage de chèvre, coupé en morceaux
• Sel et poivre

1. Préchauffer le four sur 180°C.
2. Dans un saladier, battre les œufs avec l’huile et le lait.
3. Ajouter les farines et la levure et mélanger. Ajouter les noix, les pruneaux et le fromage de chèvre et bien mélanger.
4. Verser dans un moule à cake graissé. Mettre au four pour 45min. Vérifier la cuisson du cake en y insérant un cure-dent, il doit ressortir sec.

October 26, 2012

Lavender Shortbread (and some news)















We got married!!!

It’s been such an amazing day with sunshine, tears and laughter. A lot of emotions and a lot of fun. So happy :)

You will excuse me that I have been a bit absent from the blog over the past few months. With the wedding coming, we were a bit caught in the whirlwind of life and I found it quite hard to keep up with a post per week, creating recipes and taking pictures. But that’s life, isn’t it? So here I am, back on the blog, and with a lot of recipe ideas for the beautiful season that is autumn.

At the wedding, we gave our guests little favour bags that contained a heart-shaped lavender shortbread. 2 days before the big day, we spent the whole day in the kitchen, baking these little presents. It was a bit of a rush, but I’m glad we did it as the result was well worth it. I got the recipe from a cookbook and adapted it a little bit. I hope you like it xx

PS: we didn’t have time to take pictures of the actual biscuits, but you can see the little bags they were in

Pictures by Ian Walmsley















Lavender Shortbread – makes about 8 large biscuits

(recipe adapted from The Gluten-Free Baker, by Hannah Miles)

• 115g butter, softened (left out of the fridge overnight)
• 60g golden granulated sugar
• 50g brown rice flour
• 35g millet flour
• 85g ground almonds
• 2tsp culinary lavender

1. Place the butter and sugar in a large bowl and mix together until creamy. Add the flours, ground almonds and lavender and mix well. Bring together with your hands to form a dough ball. Place the dough on a square of baking paper, place another sheet of baking paper on top, and roll it into a rectangle with a rolling pin. Remove the upper sheet of baking paper, transfer the dough on its paper onto a large plate or chopping board and place in the fridge for 30min.
2. Preheat the oven to 180°C.
3. Take the dough out of the fridge and cut shapes with a cookie cutter. Place on a baking sheet lined with baking paper. Repeat until you’ve used all the dough.
4. Place in the oven for about 13-14min until the biscuits are golden brown. Transfer on a wire rack to cool down. The biscuits keep for several days if stored in an airtight container.


Shortbreads à la Lavande – pour environ 8 grands biscuits

(recette adaptée du livre The Gluten-Free Baker, de Hannah Miles)

• 115g de beurre mou (laissé hors du réfrigérateur pour 1 nuit)
• 60g de sucre brun
• 50g de farine de riz complète
• 35g de farine de millet
• 85g de poudre d’amandes
• 2cc de lavande culinaire

1. Mettre le beurre et le sucre dans un saladier et mélanger jusqu’à l’obtention d’un mélange crémeux. Ajouter les farines, la poudre d’amande et la lavande et bien mélanger. Former une boule de pâte à l’aide de vos mains. Mettre la boule sur une feuille de papier sulfurisé, mettre une autre feuille de papier sulfurisé dessus, et étaler la pâte à l’aide d’un rouleau à pâtisserie. Retirer la feuille de papier sulfurisé du dessus, et transférer la pâte et la feuille inférieure sur une grande assiette ou une planche à découper. Mettre au réfrigérateur pour 30min.
2. Préchauffer le four à 180°C.
3. Sortir la pâte du réfrigérateur. La découper à l’aide d’un emporte pièce et mettre les biscuits sur une plaque à four recouverte de papier cuisson. Répéter jusqu’à épuisement de la pâte.
4. Mettre au four pour 13-14min jusqu’à ce que les biscuits soient dorés. Mettre à refroidir sur une grille. Les biscuits se gardent plusieurs jours s’ils sont conservés dans un récipient hermétique.

October 21, 2012

Courgette, Tomato & Pearl Barley Soup

In my little notebook, I’ve got a long list of foods and dishes I want to cook this autumn. On it, you will find various cookies and cakes, vegetable fritters, beetroot hummus and warm salads. Soups as well, because it is time for soups again. This courgette, tomato and pearl barley soup is actually the first one I made this season. We couldn’t get enough of it. It has that nourishing and comforting feel that you’re looking after at this time of year. The courgettes and tomatoes still have a flavour of late summer and the pearl barley adds that extra note of comfort. Thyme, olives, lemon juice, almonds and olive oil enchant the palate.

Courgette, Tomato and Pearl Barley Soup – serves 4

• 3tbsp cooking olive oil
• 1 onion, peeled and sliced
• 3 cloves garlic, peeled and sliced
• 1tsp cumin seeds
• 3 courgettes, cut into chunks
• A sprig of fresh thyme
• 3 large tomatoes, cut into chunks
• 200g pearl barley
• Vegetable stock (about 1L)
• 2tbsp black olives
• Juice of ½ lemon
• Salt and pepper
• 4tbsp flaked almonds, lightly toasted
• Extra virgin olive oil

1. Heat the 3 tbsp olive oil in a large pot. Add the onion and fry gently for 5min. Add the garlic and cumin seeds and fry for 3min. Add the courgettes and thyme and fry for another 5min. Add the tomatoes and fry for another 3min. Add the pearl barley, mix well and cover with vegetable stock (about 1L). Leave to simmer for 35min.
2. Add the olives, lemon juice, salt and pepper, mix well and simmer for another 5min.
3. Serve in bowls, topped up with flaked almonds and a drizzle of extra virgin olive oil.
Soupe à l’Orge Perlée, Courgettes et Tomates – pour 4 personnes

• 3cs d’huile d’olive de cuisson
• 1 oignon, pelé et émincé
• 3 gousses d’ail, pelées et émincées
• 1cc de graines de cumin
• 3 courgettes, coupées en morceaux
• Une branche de thym frais
• 3 grosses tomates, coupées en morceaux
• 200g d’orge perlée
• Bouillon de légumes (environ 1L)
• 2cs d’olives noires
• Jus d’1/2 citron
• Sel et poivre
• 4cs d’amandes effiles, toastées
• Huile d’olive vierge extra

1. Faire chauffer 3cs d’huile d’olive dans une grande casserole ou faitout. Ajouter l’oignon et faire revenir 5min. Ajouter l’ail et les graines de cumin et faire revenir 3min. Ajouter les courgettes et le thym et faire revenir 5min. Ajouter les tomates et faire revenir 3min. Ajouter l’orge perlée, bien mélanger et couvrir de bouillon de légumes (environ 1L). Laisser cuire a petits bouillons pendant 35min.
2. Ajouter les olives, le jus de citron, du sel et du poivre, bien mélanger et laisser cuire encore 5min.
3. Servir dans des bols et parsemer d’amandes effilées et d’un filet d’huile d’olive vierge extra.

October 09, 2012

Early Autumn Market Salad

Early-Autumn-Market-Salad

I spent last weekend on a yoga retreat, part of my teacher training course, where I had already stayed last year. The whole weekend was total bliss with time to unwind, reflect, share and live in the present moment. I feel so grateful to be part of that course as it has brought so much to me. I can’t praise enough the food – Andrea, our cook, treated us with healthy, wholesome and nourishing foods, which surely will inspire me to try some of her recipes.

The week before, I made this colourful salad by throwing together a mix of vegetables I found at the market. The colours of the ingredients were so beautiful and reminded me of the leaves on the trees, progressively changing colour at this time of year.

Early-Autumn-Market-Salad

Early Autumn Market Salad – serves 4

• Grains of 2 corn cobs
• ½ kohlrabi, grated
• 1 red pepper, finely sliced
• ½ cucumber, sliced
• 2 plum tomatoes, cut into small cubes
• 2 spring onions, finely sliced
• 2 purple carrots, peeled and sliced
• A handful runner beans, chopped
• Salt and pepper
• Juice of ½ lemon
• 1tbsp tahini
• 2tbsp olive oil
• Topping of your choice (optional): basil, feta, nuts…

1. Blanch the runner beans for 5 min in a pan of boiling water. Drain and rinse under cold water.
2. Arrange all of the ingredients in a salad bowl, side by side.
3. Prepare the dressing in a little bowl by mixing salt, pepper, lemon juice, tahini and olive oil. Pour over the salad. Mix well and serve. Add any topping of your choice.

Salade du Marché de Début d’Automne – pour 4 personnes

• Les grains de 2 épis de maïs doux
• ½ chou rave, pelé et râpé
• 1 poivron rouge, épépiné et finement émincé
• ½ concombre, coupé en rondelles
• 2 tomates olivettes, coupées en petits cubes
• 2 oignons nouveaux, émincés
• 2 carottes violettes, pelées et coupées en rondelles
• Une poignée de haricots à rames, coupés en morceaux
• Sel et poivre
• Jus d’1/2 citron
• 1cs de tahini
• 2cs d’huile d’olive
• Addition au choix (optionnel) : basilic, feta, fruits à coques…

1. Faire blanchir les haricots à rames 5min dans une casserole d’eau bouillante. Egoutter et rincer à l’eau froide.
2. Arranger les ingrédients dans un grand saladier, côte à côte.
3. Préparer l’assaisonnement dans un petit bol en mélangeant le sel, poivre, tahini, jus de citron et huile d’olive. Verser sur la salade et bien mélanger. Servir avec l’addition de votre choix.

October 02, 2012

Caribbean Aubergine Curry

If you step into our kitchen those days, there is a good chance you would find vegetables roasting, a pot very slowly simmering on the hob or a fruity crumble cooking in the oven. As trees are starting to change colours and the days getting shorter I felt it was time for cooking comforting meals. My number one comfort food is a good curry. And we usually have one every week as soon as the weather turns autumnal. For this one, I wanted it to cook very slowly for at least 1 hour, to allow the flavours to develop and the aubergines to get a melt in the mouth texture. This is no authentic Caribbean curry, but rather one I got inspired by a pork with aubergine dish my Mum used to make. It filled the house with smells of spices and it just felt good to be at home on an autumn night.

Caribbean Aubergine Curry – serves 4
• 2tbsp coconut oil
• 2 onions, peeled and sliced
• 3 cloves of garlic, peeled and sliced
• 1tbsp four-spice mix
• ½ red chilli, deseeded and finely sliced
• 3 aubergines, cut into cubes
• 4 tomatoes, cut into chunks
• 200ml water
• Juice of ½ lime + 1 lime cut into quarters
• 2tbsp dark rum

1. Heat the coconut oil in a large sauté pan, add the onion and fry for 5min. Add the garlic, chilli and four spice mix and cook for 1min, stirring all the time. Add the aubergines and stir fry for 5min. Add the tomatoes and cook for another 5min. Add 200ml water, cover and reduce the heat onto low. Cook very gently for 1hour, until the aubergines are really soft and completely cooked through.
2. Add the rum and lime juice and cook for another 5min.
3. Serve in bowls with basmati rice and quarters of lime.

Curry Caribéen aux Aubergines – pour 4 personnes
• 2cs d’huile de noix de coco
• 2 oignons, pelés et émincé
• 3 gousses d’ail, pelées et émincées
• 1cs de quatre-épices
• ½ piment rouge, égrainé et finement émincé
• 3 aubergines, coupées en cubes
• 4 tomates, coupées en cubes
• 200ml d’eau
• Jus d’1/2 citron vert + 1 citron vert coupé en quartiers
• 2cs de rhum brun

1. Faire chauffer l’huile de noix de coco dans une grande sauteuse, ajouter l’oignon et le faire revenir 5min. Ajouter l’ail, le piment et le quatre-épices et faire revenir 1min en mélangeant tout le temps. Ajouter les aubergines et faire revenir pendant 5min. Ajouter les tomates et faire revenir pendant 5min. Ajouter 200ml d’eau, couvrir et réduire à feu doux. Faire cuire tout doucement pendant environ 1h, jusqu’à ce que les aubergines soient tendres et bien cuites.
2. Ajouter le rhum et le jus de citron vert et laisser cuire encore 5min.
3. Servir dans des bols avec du riz basmati et un quartier de citron vert.

September 26, 2012

Quinoa Stuffed Courgettes & Tomatoes

Gardening this year has been a bit of a rock-n’roll adventure. When we moved into our house last year, we made big plans for our small garden, and had great expectations of being able to feed from it. We imagined that vegetables would be a plenty. Reality was a bit different. I guess it has been a steep learning curve... We probably still have a lot to learn about gardening, and we also haven’t been very lucky with the weather conditions: far too much rain brought a constant flow of slugs and snails which devoured anything that was coming out of the ground: radish, carrots, spring onions, beetroots, courgettes, squash – they ate them all! The only plants which survived were the tomato plants, which however, have now been affected by mildew, and we’re not sure they will ripen before the plants die.

Anyway, all that to say that we had bought courgette seeds, of the variety ‘rondo di Nizza’, a round courgette type, which I thought I would use to make stuffed courgettes. However, our poor plants never made it to that stage. Thankfully, we found some when we were in France and I couldn’t resist cooking a big batch for my family alongside stuffed tomatoes. Stuffed tomatoes (usually with meat) are a very French end of summer dish that my grandma would have usually prepared. I hope you enjoy my veggie version.

Quinoa Stuffed Courgettes & Tomatoes – serves 6

• 6 round courgettes
• 6 medium tomatoes
• Salt and pepper
• Olive oil
• 1 shallot, peeled and chopped
• 1 red onion, peeled and chopped
• 2 cloves of garlic, peeled and sliced
• ½ red pepper, deseeded and finely chopped
• 1 small tomato, deseeded and finely chopped
• 1tsp ground cumin
• 200g cooked quinoa
• 50g feta, cut into cubes
• 50g mozzarella, cut into cubes
• 12 leaves fresh basil

1. Preheat the oven to 190°C.
2. Cut a slice (and save it) off the top of the tomatoes and courgettes and empty them, keeping half of the courgette flesh. Once they are empty, season the inside with salt and pepper.
3. Heat the oil in a frying pan and gently fry the onion and shallot for about 10min until they become soft. Add the garlic and pepper and fry 5 more minutes. Add the chopped tomato, reserved courgette flesh and ground cumin and fry for another 10min, stirring regularly.
4. In a large bowl, mix the content of the frying pan with the quinoa, feta, mozzarella and more salt and pepper. Stuff the courgettes and tomatoes with this mix, add a basil leave on top and add their lid on. Place them in a large oven-proof dish. Add a bit of water at the bottom of the dish and place in the oven for about 1h, until the tomatoes and courgettes are cooked through.
5. Serve warm with a green salad.

September 18, 2012

Mirabelle Galette


Before we went to France last week, my Mum told me on the phone that the mirabelle tree in their garden was covered with fruits. It was with delight that I found out that my parents had kept some for us. My Dad settled to the task of picking the little golden pearls from the tree, while I was snacking on the ones which were regularly falling from it. It was the first time that I got to enjoy the plums from this tree and they were as sweet and moreish as I thought they would be. We ate them as they were and my Mum also made jam and mirabelle tart. I offered to prepare a galette. As I took it out of the oven, you could still hear it sizzling for a good 15min.



We took a load back home with us, the last ones that were left on the tree, and came back with beautiful memories of food and good times spent together.


Mirabelle Galette – serves 6

• 250g wholemeal flour
• A pinch of salt
• A pinch of ground cinnamon + 2tsp
• Zest of 1 lemon
• 75g butter, cubed
• 1 small egg, beaten
• About 3tbsp cold water
• 3 large handfuls of mirabelle plums (or other plums)
• 3tbsp ground almonds
• 3tbsp maple syrup

1. Start by preparing the dough. In a large bowl, mix the flour with the salt, pinch of cinnamon, and lemon zest. Add the butter and rub it in with your fingers to form crumbs. Add the egg and mix with a fork so that the dough comes together. Add the water, 1tbsp at a time and mix this time with your hands in order to form a ball of dough. If the mixture is too crumbly, add water, 1tbsp at a time. Wrap the dough in cling film and place in the fridge for at least 30min.
2. In the meantime, halve the mirabelles and remove their stone.
3. Preheat the oven to 190°C.
4. Take the dough out of the fridge and roll it out with a rolling pin on a lightly floured work surface, to a circle of about 30cm diameter. Transfer the dough onto a baking sheet covered with baking paper.
5. Sprinkle the ground almonds on the dough circle, leaving an edge of about 3cm all around. Arrange the mirabelle halves on top. Sprinkle them with cinnamon and drizzle with maple syrup. Fold the edges over the mirabelles.
6. Place in the oven and cook for about 45min, until the crust is golden. Serve warm or cold.


Galette de Mirabelles – pour 6 personnes

• 250g de farine complète
• Une pincée de sel
• 1 pincée de cannelle en poudre + 2cc
• Zest d’1 citron
• 75g de beurre, coupé en cubes
• 1 petit œuf, battu
• Environ 3cs d’eau froide
• 3 grosses poignées de mirabelles (ou autres prunes)
• 3cs d’amandes en poudre
• 3cs de sirop d’érable

1. Commencer par préparer la pâte. Dans un saladier, mélanger la farine avec le sel, la pincée de cannelle et le zeste de citron. Ajouter le beurre et le frotter avec les doigts de façon à former des miettes. Ajouter l’œuf et mélanger à la fourchette. Ajouter l’œuf, 1cs à la fois et mélanger avec les mains pour rassembler la pâte en une boule. Si la pâte est trop friable, ajouter de l’eau, 1cs à la fois. Envelopper la pâte dans du film alimentaire et la mettre au réfrigérateur pendant au moins 30min.
2. Pendant ce temps, couper les mirabelles en deux et les dénoyauter.
3. Préchauffer le four à 190°C.
4. Sortir la pâte du réfrigérateur et l’étaler sur un plan de travail à l’aide d’un rouleau à pâtisserie, sur un diamètre d’environ 30cm. Transférer la pâte sur une plaque à four recouverte de papier sulfurisé.
5. Parsemer la pâte d’amandes en poudre en laissant un bord d’environ 3cm. Arranger dessus les moitiés de mirabelles. Parsemer de cannelle en poudre et arroser de sirop d’érable. Plier le rebord sur les mirabelles.
6. Mettre au four pour environ 45min jusqu’à ce que les bords soient dorés. Servir tiède ou froid.

September 06, 2012

Aubergine Rolls

It was when swimming in the sea yesterday, doing back stroke, that I noticed that the sky was different. It was no longer the bright blue sky of hot summer days, but rather a paler blue and lower light, distinctive of very early autumn. You can feel in the air that we are at the turn of a new season and I find these moments pretty magic. I remember reading once that the Aboriginal people of Australia count at least 9 different distinct seasons, which I found very interesting as you can usually notice that within what we call one season, there can be very different patterns between the beginning and the end of the season.

I still want to cook so many things with the wonderful summer fruits and vegetables before summer really goes away. These simple aubergine rolls were an idea I had at the back of my mind. We liked to snack on them as we were getting the BBQ ready for dinner along with a glass of Pimms.
Aubergine Rolls – makes about 20 rolls
• 1 aubergine, finely sliced
• 4 tbsp cooking olive oil
• 1 red chilli, finely sliced
• 1 clove garlic, finely chopped
• A sprig of thyme, leaved pricked
• Salt and pepper
• 150g German smoked cheese (or any other semi-soft smoked cheese), cut into 4cm long chunks

1. Preheat the oven to 190C.
2. Mix together in a small bowl the olive oil, chilli, garlic, thyme, salt and pepper. Brush the aubergines slices on both sides with the oil mix and place them on a baking sheet covered with baking paper.
3. Place in the oven for 10min, then take out and turn the aubergine slices around. Put back in the oven for another 10min until they are cooked through.
4. Leave to cool down for a bit, then roll a piece of cheese in a slice of aubergine. Place back on the baking sheet. Repeat until you run out of aubergine slices. Put back in the oven (or on the BBQ) for 8-10min until the cheese starts melting. Serve straight away.

Rouleaux d’Aubergine – pour environ 20 rouleaux
• 1 aubergine, coupée en tranches fines
• 4cs d’huile d’olive
• 1 piment rouge, émincé
• 1 gousse d’ail, pellée et émincée
• Une branche de thym, effeuillé
• Sel et poivre
• 150g de fromage allemand fumé, coupe en lamelles de 4cm de long

1. Préchauffer le four sur 190C.
2. Mélanger huile d’olive avec le piment, ail, thym sel et poivre, dans un petit bol. Brosser les tranches d’aubergine avec un pinceau, des 2 côtés et les mettre sur une plaque a four recouverte de papier sulfurisé.
3. Mettre au four pour 10min, puis tourner les tranches d’aubergine et remettre au four 10min jusqu’à ce qu’elles soient cuites.
4. Laisser refroidir quelques instants, puis rouler un morceau de fromage dans une tranche d’aubergine. Le mettre sur la plaque de cuisson. Répéter jusqu’à épuisement des aubergines. Mettre au four (ou sur le BBQ) pour 8-10min de façon à ce que le fromage commence à fondre. Servir de suite.

September 01, 2012

Blackcurrant & Gooseberries Hemp Slices

During the short period when blackcurrant and gooseberries were in season, earlier this summer, I made these snack bars. We had taken them for a beach picnic. I had forgotten about them until I stumbled upon pictures I had taken at the time. As we had really loved them, I decided to make them again today, this time with blueberries, raspberries and the first blackberries I picked in the wild this morning (but any berry of your choice will do). Taking a bite of these bars, I was first surprised with the earthy taste of the hemp flour. Soon enough comes the tartness and juiciness of the berries. The two seem to make a great combo. It was also my first time using hemp flour. Hemp flour is made by milling whole hemp seeds and has a rich nutty flavour and a dark green colour. But it is also high in essential fatty acids and proteins and is gluten free. I like mixing it with rice flour to balance the strong nutty taste of the hemp.

Have a great weekend x

Gooseberry & Blackcurrant Hemp Slices – makes 8 bars

• 1 punnet gooseberries (about 150g)
• 1 punnet blackcurrant (about 150g)
• Juice of ½ lemon
• 2tsp vanilla sugar
• 85g brown rice flour
• 85g hemp flour
• 100g porridge oats
• ½ tsp baking soda
• 100g honey
• 100g coconut oil

1. Place the berries in a small saucepan with the lemon juice and vanilla sugar. Cook on a medium heat for about 20min until they form a purée.
2. Preheat the oven to 180°C.
3. In a large bowl, mix the flours with the baking soda and porridge oats.
4. In a small saucepan, heat gently the coconut oil and honey until melted and liquid.
5. Mix the liquid with the flour mix until large crumbs form.
6. Line a 20cmx20cm square dish with parchment paper and spread half of the mixture in it, pressing it gently. Add a layer of berries. Finish with a layer of the dry mixture. Press gently with a spatula or the back of a spoon.
7. Place in the oven for 35-40min. Leave to cool down before cutting into slices and serving.

Barres au Chanvre, Groseilles à Maquereau et Cassis – pour 8 barres

• 1 barquette de groseilles à maquereau (environ 150g)
• 1 barquette de cassis (environ 150g)
• Jus d’1/2 citron
• 2cc de sucre vanillé
• 85g de farine de riz complète
• 85g de farine de chanvre
• 100g de flocons d’avoine à porridge
• 1/2cc de bicarbonate de soude
• 100g de miel
• 100g d’huile de noix de coco

1. Mettre les groseilles et cassis dans une petite casserole avec le jus de citron et le sucre vanillé. Cuire à feu moyen environ 20min jusqu’à l’obtention d’une compote épaisse.
2. Préchauffer le four à 180°C.
3. Dans un saladier, mélanger les farines de riz et chanvre avec es flocons d’avoine et le bicarbonate de soude.
4. Dans une petite casserole, faire fondre l’huile de noix de coco avec le miel jusqu’à l’obtention d’un mélange liquide.
5. Verser le liquide dans le mélange sec et mélanger jusqu’à l’obtention de miettes grossières.
6. Couvrir un plat à four carré de 20cmx20cm de papier sulfurisé. Y répartir la moitié du mélange de miette et presser avec le dos d’une cuillère. Ajouter la compote de fruits rouges. Finir par une couche du mélange sec. Presser légèrement avec une spatule ou le dos d’une cuillère.
7. Enfourner pour 35-40min. Laisser refroidir avant de couper en tranches.

August 26, 2012

4 things I've loved so far this Summer

Sea swimming

Finding an empty beach in Cornwall and going for a dip in clear waters
First the toes. Then the ankles, calves and thighs. I pause for a moment clenching my teeth and wondering whether I can do it. Gentle waves are lapping on my legs and splashing my tummy. We look at each other giggling and wondering who’s going to dare fully going in first. A minute passes by and we decide to count up to 3 and to go in: him: 1, me: 2, pause, him: 3… we let our bodies getting fully submerged, checking that the other hasn’t backed up at the last second. For a little while, I am gasping for breath as I am getting used to being in the cold waters. But soon enough, I cannot feel the cold anymore and I just enjoy swimming freely, seeing a myriad of little fish passing under my body. An immense joy rises in me as I float on my back as a starfish and look at the clear blue sky. Minutes later, as we walk back to the beach to dry ourselves up, I have forgotten all my worries of the day, as if they got washed away into the sea.

BBQs
Preparing Portobello and Peach Burgers
In our neighbourhood, you know easily when summer has arrived, thanks to the smell of barbecues in the early evening air. Cooking and eating outdoors to me resonates as summer holidays and times spent with friends and family sharing beautiful foods. While for some barbecue might mean only cooking meat, I have tried to be a bit more adventurous and still enjoy my share of food cooked on the BBQ. Some of my favourites have been grilled asparagus, Portobello mushrooms, black bean burgers, vegetable and halloumi skewers as well as salmon kebabs.

Wild flowers
Butterfly Love
It is their strong smell that made me know that they were finally in bloom. Butterfly trees. I can’t get enough of their sweet honey fragrance which helps me to spot them from the distance. As we were sitting in the sunshine in Luke’s parents’ garden the other weekend, a lot of colourful butterflies came to suck their nectar and left me in awe, admiring them, so pretty little creatures.

Teaching Yoga
Halfway through my yoga teacher training, I naturally took a step forward and decided to set up my own class for a few weeks. Yoga has brought so much to me and I’ve been willing to share this with others. It has been a great but also challenging experience, and although I have now stopped my lessons for a few weeks, I am very much looking forward to starting again in the autumn. If you are interested in private or group lessons in the Exeter area, please get in touch ;)

I hope you’re having a great summer too! What are you loving?

August 20, 2012

Honey & Lavender Baked Apricots

I have a crush for apricots: I’m in love with their pretty shape, their hues of oranges and pink and their melt in the mouth taste. As their season is definitely coming to an end, it was time for me to share a way of preparing them which I have really enjoyed this summer. Honey, lavender and apricot are a beautiful marriage which I cannot get enough of. Top it up with a scoop of vanilla ice cream and I am in heaven…

I am thinking of freezing some, so that I can maybe have this recipe again in the cold of winter. If you want to freeze apricots, it’s a piece of cake, really: cut them in half and stone them. Place them on a plate and pop them into the freezer. Once frozen, place them in little ziplock bags.

Honey & Lavender Baked Apricots – serves 2

• 8 apricots, halved and stoned
• 2tbsp runny honey
• 1tsp vanilla extract
• 2tsp edible lavender
• Vanilla ice cream or natural yogurt, to serve

1. Preheat the oven to 170°C.
2. Place the apricots face up in an ovenproof dish. Drizzle with honey and vanilla extract and sprinkle with the lavender flowers.
3. Cook in the oven for 15-20min until the apricots are soft. Serve warm with a scoop of vanilla ice cream or natural yogurt.
Abricots Rôtis au Miel et à la Lavande – pour 2 personnes
• 8 abricots, coupés en 2 et dénoyautés
• 2cs de miel liquide
• 1cc d’extrait de vanille
• 2cc de lavande comestible
• Glace à la vanille ou fromage blanc

1. Préchauffer le four sur 170°C.
2. Mettre les abricots dans un plat à four. Arroser de miel et d’extrait de vanille et parsemer de lavande.
3. Cuire au four pendant 15-20min jusqu’à ce que les abricots soient moelleux. Servir avec une boule de glace à la vanille ou du fromage blanc.

PS1: sorry that I’ve been away from the blog for a bit – just enjoying the good weather :)

PS2: I’m super happy to have not only 1, but 2 of my recipes featured in the new issue of Yummy magazine! http://www.yummymagazine.fr/?q=mag/yummy-magazine-n10-est-en-ligne

August 05, 2012

Honeysuckle Lemonade

Two glass bottles filled with lemonade, in the grass

Luke told me many times that he hates the shrub growing in our back garden (not looking nice, taking too much space, etc). I had identified it as honeysuckle, and was waiting expectantly for the first flowers to bloom. You see, I’m kind of addicted to their sweet and delicious smell. However, unfortunately, it barely had any flowers, probably because we cut the bush too many times so that it wouldn’t splay too much over the garden fence. Never mind, I found another far healthier plant growing in our neighbourhood, and when the flowers were in full bloom, helped myself to a few. 

Honeysuckle Flowers

Honeysuckle bush

It’s funny how some flowers can taste very different to what you might have imagined. This is however not the case with honeysuckle. I found that its taste was very similar to its smell. Adding a handful of flowers to lemonade gives it wonderful flavours. So refreshing on a hot summer day!

Lemon slices and honeysuckle flowers

Two glass bottles filled with lemonade, in the grass

Honeysuckle Lemonade – for 4 glasses
• 4 slices of fresh ginger, peeled
• Juice of 1 ½ lemons
• 4tbsp agave syrup
• 800ml filtered water
• A handful honeysuckle flowers

1. Place all the ingredients in a jug and give them a stir.
2. Place in the fridge for a few hours to chill.
3. Serve with ice cubes.

Limonade au Chèvrefeuille – pour 4 verres
• 4 rondelles de gingembre frais, pelées
• Jus d’1 ½ citron
• 4cs de sirop d'agave
• 800ml d’eau filtrée
• Une poignée de fleurs de chèvrefeuille

1. Mettre tous les ingrédients dans une carafe et mélanger à l’aide d’une cuillère.
2. Mettre au réfrigérateur pour quelques heures.
3. Servir sur des glaçons.