March 23, 2012

Rhubarb Coconut Rice Pudding

A minute ago I was sitting in my garden, basking in the sunshine, having a cup of tea. How lovely it is that spring is back!

I didn’t know whether to write a post today or what I should write, really. My Gran left us this week, and it has felt so strange since then. It has felt as if what I was living was not real and left me with the sensation that something will now be missing forever.

Here is a recipe for her, to send a last goodbye. I think she’d have liked the rhubarb and the rice pudding, though not sure about the coconut. When I will make her rhubarb tart this spring, I certainly will remember her xx

Rhubarb Coconut Rice Pudding – serves 4

  • • 300g rhubarb stems, cut into cubes
  • • 20g sugar
  • • 80g pudding rice or risotto rice
  • • 250ml coconut milk
  • • 250ml almond milk
  • • 2tbsp vanilla sugar
  • • Grated coconut

  • 1. Prepare the rhubarb compote by putting the rhubarb in a saucepan with the 20g sugar. Cover and heat on a medium heat until the fruits are soft and have a compote-like consistency, stirring every now and then. Put on the side and leave to cool down.
  • 2. Place the coconut and almond milk in another saucepan. Bring to the boil. Add the rice. Decrease the heat to very low, cover and leave to cook for 30min. Add 2tbsp vanilla sugar and mix well. Leave to cool down.
  • 3. Place a few table spoons or rice in a glass, add a few table spoons of rhubarb compote and finish by sprinkling with grated coconut. Serve.

    Riz au Lait Coco/Rhubarbe – pour 4 personnes

  • • 300g de tiges de rhubarbes, coupées en morceaux
  • • 20g de sucre
  • • 80g de riz pour dessert ou de riz à risotto
  • • 250ml de lait de coco
  • • 250ml de lait d’amande
  • • 2cs de sucre vanillé
  • • Noix de coco râpée

  • 1. Préparer la compote : mettre les morceaux de rhubarbe dans une casserole avec les 20g de sucre. Couvrir et faire cuire jusqu’à ce que la rhubarbe soit tendre et ai la consistance d’une compote, en mélangeant de temps à autre. Retirer du feu et laisser refroidir.
  • 2. Mettre le lait de coco et le lait d’amande dans une autre casserole. Porter à ébullition. Ajouter le riz. Baisser le feu sur très doux, couvrir et faire cuire 30min. Ajouter 2cs de sucre vanillé et bien mélanger. Laisser refroidir.
  • 3. Mettre quelques cuillérées de riz dans le fond d’un verre ou verrine. Ajouter quelques cuillérées de rhubarbe et finir par parsemer de noix de coco râpée. Servir.
  • March 16, 2012

    Cereal Bars with Berries

    At home, we really like cereal bars to enjoy as a snack in the middle of the day or as part of our packed lunch. Even if you find good ones in shops, making your own is so satisfying, and also allows you to know what ingredients they are made of. I’m getting more and more reluctant to by ready-made food in shops. If you have a close look at labels, you will often see that there are ingredients you have no idea what they are, plus tones of additives, salt, sugar, etc. So, make your own, and enjoy...because these are really tasty!

    Cereal Bars with Berries – makes 12 bars

  • • 2 bananas, mashed
  • • 150g nut butter
  • • 20g honey
  • • 150g jumbo oats
  • • 20g quinoa puffs
  • • 50g almonds
  • • 50g dry cranberries
  • • 50g dry blueberries
  • • 25g raisins

  • 1. Preheat the oven to 170°C.
  • 2. Put the bananas, nut butter and honey in a small saucepan. Heat gently and combine together. Set aside.
  • 3. In a large bowl, put the oats, quinoa puffs, 25g cranberries and 25g blueberries.
  • 4. In the bowl of a blender, blend the almonds with 25g cranberries, 25g blueberries and the raisins until you obtain a sticky paste.
  • 5. Add this paste and the banana/nut butter mixture to the large bowl and mix well until the cereals are covered with sticky mixture.
  • 6. Pour into a 20cmx20cm oven dish and flatten. Put in the oven for 20-25min.
  • 7. When out of the oven, slice into bars, leave to cool down completely and remove from the dish.
  • Barres de Céréales aux Fruits Rouges – pour environ 12 barres

  • • 2 bananes, écrasées
  • • 150g de beurre de fruits à coque
  • • 20g de miel
  • • 150g de flocons d’avoine
  • • 20g de quinoa soufflé
  • • 50g d’amandes
  • • 50g de canneberges séchées
  • • 50g de myrtilles séchées
  • • 25g de raisins secs

  • 1. Préchauffer le four à 170°C.
  • 2. Mettre les bananes, beurre de fruits à coques et miel dans une petite casserole. Faire chauffer à feu doux et bien mélanger. Mettre de côté.
  • 3. Dans un grand bol, mélanger les flocons d’avoine, le quinoa soufflé, 25g de canneberges et 25g de myrtilles.
  • 4. Mixer ensemble les amandes, 25g de canneberges, 25g de myrtilles et les raisins secs, jusqu’à obtenir une pâte collante.
  • 5. Ajouter cette pâte et le mélange banane/beurre de fruits à coques dans le grand bol et bien mélanger pour que les céréales soient bien enrobées de pâte collante.
  • 6. Verser dans un moule carré de 20cmx20cm et aplatir. Faire cuire au four 20-25min.
  • 7. A la sortie du four, découper les barres au couteau. Laisser refroidir complètement avant de démouler.
  • March 09, 2012

    Black Bean Soup

    Two bowls of soup on a wooden background

    I made this soup as a goodbye to winter and a welcome to my Mum who came to spend a few days with us. I was so glad she came, we had a great time! We did wedding plans, went down to the beach, chilled out and cooked and ate delicious things. When you live far away from your close relatives, you appreciate even more those precious times together.

    For this soup, I got inspired by one that my yoga teacher had at my last yoga weekend. For lunch, he poured from a thermos in a bowl, what looked like the most delicious soup. I looked at it, thinking that I had to try to replicate it. Although he didn’t say what was in the soup, I immediately thought of black beans and tomatoes. The version I did was amazing, with rich flavours and aromas. It was a meal in itself, which I think my Mum enjoyed as much as we did. A perfect way of leaving winter behind!

    Black Bean Soup – serves 6
    Serve with chopped avocadoes and a squeeze of lime for a chilli-style soup.
    • 350g dry black beans
    • 3tbsp olive oil
    • 2 red onions, peeled and chopped
    • 2 cloves garlic, peeled and chopped
    • 1tsp cayenne chilli pepper
    • 1tbsp smoked paprika
    • 1tbsp ground cumin
    • ¼ red chilli, chopped
    • 2 cans chopped tomatoes
    • 1 small can sweetcorn

    1. The night before, place the black beans in a large bowl, cover with cold water and leave to soak overnight.
    2. The next day, drain and rinse the beans. Put them in a large saucepan, cover with plenty of water and bring to the boil. Leave to boil rapidly for 10min. Turn down the heat, cover and leave to cook for another 40min.
    3. Drain the beans, keeping 800ml of the cooking water.
    4. In a large pot, heat the oil. Add the onions and garlic and fry gently for about 10min, until the onions are soft. Add the spices and chilli, and leave to cook for another 5min, stirring well.
    5. Add the chopped tomatoes, beans and beans cooking water. Bring to the boil and leave to simmer for 25min.
    6. Take off the heat and blend partially with a hand blender, in order to keep some chunks.
    7. Put back on the heat, add the sweetcorn and leave to cook for another 5min.

    Soupe aux Haricots Noirs – pour 6 personnes
    Servir avec des dés d'avocat et un trait de citron vert pour une soupe de style chilli.
    • 350g de haricots noirs secs
    • 3cs d’huile d’olive
    • 2 oignons rouges, pelés et émincés
    • 2 gousses d’ail, pelées et émincées
    • 1cc de piment de Cayenne
    • 1cs de paprika fumé
    • 1cs de cumin en poudre
    • ¼ de piment rouge, émincé
    • 2 boites de tomates concassées
    • 1 petite boite de maïs

    1. La veille, mettre les haricots dans un grand bol, couvrir d’eau froide, et laisser tremper la nuit.
    2. Le lendemain, égoutter et rincer les haricots. Les mettre dans une grande casserole, recouvrir d’eau froide et porter à ébullition. Faire bouillir rapidement pendant 10min. Diminuer le feu, couvrir et laisser cuire pendant 40min.
    3. Egoutter les haricots et garder 800ml d’eau de cuisson.
    4. Dans une grande marmite, faire chauffer l’huile. Ajouter les oignons et l’ail et faire revenir pendant environ 10min. ajouter les épices et le piment et faire revenir pendant environ 5min, en mélangeant.
    5. Ajouter les tomates, les haricots et l’eau de cuisson des haricots. Porter à ébullition et laisser frémir pendant 25min.
    6. Retirer du feu et mixer partiellement au mixeur plongeur, de façon à garder des morceaux dans la soupe.
    7. Remettre sur le feu, ajouter le maïs et laisser cuire encore 5min.

    March 05, 2012

    Adzuki Beans & Beets Burgers

    It’s been a bit quiet on the blog recently, you know how life sometimes gets in the way! But here I am, back with a pink veggie burger recipe. It’s one of those dishes that take a little bit of time to prepare but it is well worth it! I loved the whole process from soaking the beans to assembling the burgers, making the buns and roasting the potatoes in the oven. Nourishing and tasty :)

    Happy Monday!

    PS: I stumbled upon this cool little video – love the idea of cooking on the beach!

    Adzuki Beans & Beet Burgers – makes about 7 burgers

  • • 200g dry adzuki beans
  • • Juice of 1 lime
  • • ½ red onion, chopped
  • • 2 cloves of garlic, minced
  • • 1tsp ground coriander
  • • A bunch of fresh parsley
  • • A bunch of fresh thyme
  • • ½ scotch bonnet chilli, minced
  • • 50g almonds, soaked overnight and rinsed
  • • Salt and pepper
  • • 2tbsp wholemeal flour + extra
  • • 3 small cooked beets, grated

  • 1. The night before, put the beans in a large bowl. Cover with cold water and leave to soak overnight.
  • 2. The next day, drain and rinse the beans. Place them in a large saucepan, cover with cold water and bring to the boil. Leave to boil for 10min, then reduce to a simmer, cover and leave to cook for 40min. Drain well and leave to cool completely. Once cold, blend with the lime juice.
  • 3. Put the red onion, garlic, coriander, parsley, thyme, chilli, almonds, salt, pepper and 2 tbsp flour in the bowl of a blender and blend until smooth.
  • 4. Preheat the oven to 180°C.
  • 5. In a large bowl, mix together the bean purée with the onion mixture and the beets. Flour your hands and forms balls of mixture with your hands. Place them on a greased baking sheet and flatten in the shape of a burger. Repeat until all the mixture is used.
  • 6. Place in the oven and leave to cook for 15min. Turn the burgers on the other side and cook for another 15min.
  • 7. To assemble the burgers, cut a bun in half, add a burger on the lower half, a few slices of cheese, some salad, etc and cover with the top half. Enjoy with oven baked potatoes and sweet potatoes chips.

    Burgers aux Haricots Azuki & Betteraves – pour environ 7 burgers

  • • 200g de haricots azuki secs
  • • Jus d’1 citron vert
  • • ½ oignon rouge, émincé
  • • 2 gousses d’ail, émincées
  • • 1cc de coriandre en poudre
  • • 1 poignée de persil frais
  • • 1 poignée de thym frais
  • • ½ piment scotch bonnet, émincé
  • • 50g d’amandes, trempées une nuit, puis rincées
  • • Sel et poivre
  • • 2cs de farine complète + extra
  • • 3 petites betteraves cuites, râpées

  • 1. La veille, mettre les haricots dans un grand bol. Les recouvrir d’eau froide et laisser tremper la nuit.
  • 2. Le lendemain, égoutter et rincer les haricots. Les mettre dans une grande casserole, recouvrir d’eau froide et porter à ébullition. Laisser bouillir 10min, puis baisser le feu, couvrir, et laisser frémir 40min. Egoutter les haricots et les laisser refroidir complètement. Une fois froids, les mixer avec le jus du citron vert.
  • 3. Mettre l’oignon rouge, l’ail, la coriandre, le persil, le thym, le piment, les amandes, du sel et du poivre et 2cs de farine dans le bol d’un mixeur et bien mixer.
  • 4. Préchauffer le four à 180°C.
  • 5. Dans un grand bol, mélanger les haricots avec la mixture à l’oignon et les betteraves. Se fariner les mains et former une boule avec le mélange. La mettre sur une plaque à four graissée et l’aplatir en forme de burger. Répéter jusqu’à épuisement du mélange.
  • 6. Mettre au four pour 15min, puis les retourner et remettre au four pour encore 15min.
  • 7. Pour assembler les burgers, couper un petit pain rond en 2, ajouter un burger sur la première moitié du pain, puis ajouter des tranches fines de fromage, de la salade, etc, et recouvrir de l’autre moitié du pain. Servir avec des frites de pomme de terre et patates douces cuites au four.