April 27, 2012

Celebrating 2 Years of Blogging with a Raw Cake

Today (actually tomorrow, but I won’t have computer access), it’s been two years since I have started writing foodmoods ! I can’t believe how time has flown by, and what a great experience it has been. Last year, for my first blog anniversary, we were travelling through Europe, and didn’t really have the opportunity to celebrate. So this year, I really wanted to do something a bit special...and what better than a cake to celebrate? It’s not really your usual type of cake, but rather something different and quite exciting! We made it a few weeks ago for my birthday, and it was a real success: it looked beautiful and tasted beautiful.

I just wanted to thank everyone who reads my blog, leaves comments and tries my recipes – this really pushes me forward in carrying on posting every week.

Enjoy the weekend x

Raw Birthday Cake – serves plenty

Recipe inspired by a recipe found in The Raw Food Gourmet by Gabrielle Chavez

• 420g nuts (I used a mix of cashew, almonds and pecans), soaked overnight
• 320g dry fruits (I used a mix of raisins and dates), soaked for 15min if hard
• Sprinkle of salt
• 2tbsp water
• 2tsp rose water
• 2tbsp mix of dry rose & hibiscus

• A handful of strawberries, sliced

• 2 large avocadoes, peeled and stoned
• 1 small banana, sliced
• ½tsp vanilla extract
• 80g agave syrup
• 5tbsp raw cacao powder

• A handful of strawberries, sliced

1. Drain and rinse the nuts. Place them in the bowl of a food processor and blend until ground. Place in a large bowl.
2. Process the dry fruits with the salt, water and rosewater until soft. Place in the bowl with the nuts. Add the mix of dry rose & hibiscus and mix well until you obtain a nice dough.
3. Place half of this mixture in a cake tin (about 18cm wide), with a removable bottom. Add the slices of strawberries. Add the rest of the mixture and flatten the top.
4. Place in the fridge for about 1 hour. After that time, you can carefully unmold the cake.
5. Prepare the icing by placing all the ingredients for it in a food processer and blending until smooth. Spread on top of the cake. Place in the fridge for about 1 hour.
6. When ready to serve the cake, add the strawberries on top for decorating. Enjoy!

Gâteau d’Anniversaire Cru

Recette inspirée du livre The Raw Food Gourmet de Gabrielle Chavez

Gâteau :
• 420g de fruits à coques (j’ai utilisé un mélange de noix de cajou, amandes et noix de pécan), trempés pendant une nuit
• 320g de fruits secs (j’ai utilisé un mélange de raisins secs et dattes), trempé pendant 15min s’ils sont très secs
• Pincée de sel
• 2cs d’eau
• 2cc d’eau de rose
• 2cs d’un mélange de rose et hibiscus séché

Garniture :
• Une poignée de fraises, coupées en fines tranches

Glaçage :
• 2 gros avocats, pelés et dénoyautés
• 1 petite banane, tranchée
• ½ cc d’extrait de vanille
• 80g de sirop d’agave
• 5cs de poudre de cacao crue

Décoration :
• 1 poignée de fraises, coupées en fines tranches

1. Egoutter et rincer les fruits à coque. Les mettre dans le bol d’un mixeur et mixer jusqu’à l’obtention d’une poudre grossière. Verser dans un grand bol.
2. Mixer les fruits secs avec le sel, l’eau et l’eau de rose jusqu’à l’obtention d’une texture souple. Mettre dans le bol. Ajouter le mélange de rose et hibiscus séché et bien mélanger de façon à obtenir une pâte uniforme.
3. Verser la moitié de la pâte dans une moule à gâteau à fond amovible (d’environ 18cm de diamètre). Ajouter les rondelles de fraises. Ajouter le reste de la pâte et égaler le dessus.
4. Mettre au réfrigérateur pour environ 1h. Il est ensuite possible d’essayer de démouler le gâteau.
5. Préparer le glaçage en mettant tous les ingrédients dans le bol d’un mixeur et mixer jusqu’à l’obtention d’un mélange souple et homogène. Répartir sur le dessus du gâteau. Mettre au frais pour environ 1h.
6. Avant de servir, ajouter les tranches de fraise pour décorer. Déguster !

April 20, 2012

Super Carrot Salad

Grated carrots (carottes râpées), is a very common starter in France. I have my own version (a meal in itself), which I call the super carrot salad, and here is how you can create your own too:

Dressing (for 2 people): salt and pepper, 1tsp Dijon or wholegrain mustard, juice of ½ lemon, 2tbsp extra virgin olive oil
Mix all the ingredients for the dressing in a large bowl

Carrots: about 2 large carrots per person, grated. You can chose to grate them coarsely (like on the pictures) or more finely (like we would traditionally have them in France)

Onions: a couple of spring onions or ½ red onion, finely chopped

Cheese: choice of soft goat’s cheese, feta, labne, paneer, blue cheese – or any you like, really – crumbled

Nuts & Seeds: choice of walnuts, hazelnuts, almonds, sunflower seeds, pumpkin seeds, etc – chopped

Herbs: choice of chives, mint, parsley, coriander, chervil, etc - chopped

Place all the ingredients in the bowl with the dressing, mix well and serve.

This is as simple as that, so have a go and pick and mix your favourite ingredients!

PS: the flower is optional, but our garden is covered in dandelion and I thought it would add a colourful touch to the salad.

Have a great weekend!

April 15, 2012

Omelette Wraps

Two plates with omelettes on a wooden background

I hope you’ve enjoyed the weekend. Today, I will not only share a simple and tasty recipe but also a little bit of inspiration. Nearly every day at work, I have a morning tea break, with a little snack. I usually enjoy drinking Yogi Teas. On the labels attached to the tea bag, there is always a little word of wisdom. They often make me smile and inspire me for the rest of the day. I have started collecting them, and here are a few of my favourites:
• If you cannot do the best, do the best you can;
• Laughing cleans the teeth;
• Knock on heaven and listen to the sound;
• Challenges create strengths;
• Work, but don’t forget to live (especially like this last one) I hope you’ll like them too.

Omelette on a plate

As for the recipe, this is a very nice variation on eating an omelette. Instead of eating a salad on the side, the salad actually is in the omelet. I prepared them one evening and we had them cold the next day for lunch; they were perfect!

Finally, the new Yummy Magazine is out, with a recipe from foodmoods featuring in it. To read the magazine, click here. I’ll let you find out which recipe is mine.

Omelette Wrap on a plate

Omelette Wraps – serves 2
• 4 large eggs
• A bunch of parsley, finely chopped
• ¼ chili, finely sliced
• Salt, pepper
• 2tbsp olive oil + a knob of butter
• 1 carrot, grated
• A handful of cherry tomatoes, halved
• ½ red pepper, sliced
• ½ avocado, sliced
• ¼ cucumber, cut in long strips

1. Beat 2 eggs in a small bowl, add half of the parsley and half of the chili, salt and pepper.
2. Heat 1tbsp oil and a bit of butter in a medium size frying pan. Add the eggs and spread evenly. Leave to cook for a few minutes until the omelette is set. Transfer into a plate.
3. Place the filling in a line on the edge of the omelette the closest to you: half of the carrots, half of the tomatoes, half of the pepper, half of the avocado and half of the cucumber. Roll the omelette into a wrap.

4. Repeat the operation for the second omelette. Serve straight away or can be kept in the fridge for the next day.

Rouleaux d’Omelette – pour 2 personnes
• 4 gros œufs
• Une poignée de persil, haché
• ¼ de piment, finement émincé
• Sel et poivre
• 2cs d’huile d’olive + une noix de beurre
• 1 carotte, râpée
• Une poignée de tomates cerise, coupées en 2
• ½ poivron rouge, coupé en lanières
• ½ avocat, pelé et coupé en tranches
• ¼ de concombre, coupé en lanières

1. Battre 2 œufs dans un bol, ajouter la moitié du persil, la moitié du piment, du sel et du poivre.
2. Faire chauffer 1cs d’huile d’olive et une noix de beurre dans une poêle moyenne. Ajouter les œufs battus et répartir dans la poêle. Laisser cuire quelques minutes jusqu’à ce que les œufs soient pris. Transférer dans une assiette.
3. Disposer la garniture sur le côté de l’omelette le plus proche de vous : la moitié des carottes, du poivron, de l’avocat, des tomates et du concombre. Rouler l’omelette sur elle-même pour obtenir un rouleau.

4. Répéter l’opération pour la seconde omelette. Servir de suite ou garder au frais et servir le lendemain.

April 09, 2012

No-Knead Rye & Spelt Seeded Loaf

I think it is finally time for me to feature a bread recipe on foodmoods. In France, where I grew up, you find bakeries on every corner and people go there to buy fresh bread daily. Baguettes, of course, but also sourdough loaves or pain de campagne. Bread is really a main staple in the French diet from breakfast all the way through to dinner. Moving to the UK changed my habits. First of all, there are not that many bakeries where I live, and the bread they sell is not that amazing. Second, I have pretty much stopped eating bread as an accompaniment to main dishes, as I usually don’t find this necessary. The way I eat bread now is mostly either for breakfast or lunchtime in sandwiches. Because the bread I find in shops is not the best, I have started making my own at home. It has now become a weekly habit. I have already experimented with various recipes, but still need to try out making sourdough. The recipe I feature here today is pretty simple. No kneading is involved, which makes it a good recipe to try if you’ve never made bread before.

No-Knead Rye & Spelt Seeded Loaf – makes 1 loaf

  • • 2tbsp sunflower oil
  • • 350ml lukewarm water
  • • 1tbsp honey
  • • 1 sachet instant dry yeast
  • • 140g rye flour
  • • 140g spelt flour
  • • 75g rolled oats
  • • 75g seeds (mix of poppy seeds, sesame seeds, linseeds & sunflower seeds)
  • • 1tsp salt

  • 1. Pour 1tbsp sunflower oil in a loaf tin and grease it by spreading the oil with a brush.
  • 2. Place the water in a bowl and stir in the honey. Sprinkle the yeast on top and leave to stand for about 5min until frothy. Add 1tbsp sunflower oil and mix.
  • 3. In a large bowl, mix the flours with the oats, slat and seeds but 1tbsp. Pour the wet ingredients into the dry and mix well until you obtain a wet and sticky mixture. Transfer into the loaf tin, sprinkle with the reserved seeds, cover with a tea towel and leave to rise for 1hour.
  • 4. Preheat the oven to 200°C. Remove the tea towel, place the tin in the oven and cook for about 1hour until golden and risen. The bread should sound hollow when tapped under – if so, it is cooked. If you’re able to resist tucking in straight away, leave it to cool down before slicing it.

    Pain au Seigle, Epeautre & Graines, Sans Pétrissage – pour 1 pain

  • • 2cs d’huile de tournesol
  • • 350ml d’eau tiède
  • • 1cs de miel
  • • 1 sachet de levure de boulanger instantanée
  • • 140g de farine de seigle
  • • 140g de farine d’épeautre
  • • 75g de flocons d’avoine
  • • 75g de graines (mélange de graines de pavot, graines de sésame, graines de lin et graines de tournesol)
  • • 1cc de sel

  • 1. Verser 1cs d’huile de tournesol dans un moule à cake et graisser le moule à l’aide d’un pinceau.
  • 2. Mettre l’eau dans un bol avec le miel et mélanger. Saupoudrer la levure sur le dessus et laisser de côté pendant environ 5min jusqu’à ce que des bulles apparaissent à la surface. Ajouter 1cs d’huile de tournesol et mélanger.
  • 3. Dans un grand bol, mélanger les farines, les flocons d’avoine, le sel et les graines sauf 1cs. Verser le mélange liquide dans le bol d’ingrédients secs et mélanger jusqu’à l’obtention d’une mixture collante. Transférer dans le moule à cake, couvrir d’un torchon et laisser lever pendant 1h.
  • 4. Préchauffer le four sur 200°C. Retirer le torchon, mettre au four et faire cuire pendant environ 1h jusqu’à ce que le pain soit levé et doré. Le pain devrait sonner creux si on en tape le dessous. Si c’est le cas, le pain est cuit. Si vous arrivez à résister d’en manger une tranche de suite, attendre que le pain est refroidi avant de le couper.
  • April 02, 2012

    PSB Rice Pilaf

    As the early spring has arrived, starting with 2 weeks of bright sunshine and exceptionally warm temperatures for this time of year, all I have wanted to do is to spend time outdoors. I really haven’t fancied sitting in front of my computer (already spending enough time in front of it at work) and I’ve therefore left my blog a bit behind, as well as not really reading the ones I usually follow. But anyway, when you live in Britain, you learn to make the most of the good weather when it is there...because it often doesn’t last long! So out we went, for beautiful walks along the coast or just chilling with a drink outside.

    I love a good rice bowl and got inspired for that one by a trip to the farmers’ market. The other day, the veg merchant started talking to me about PSB. Erm...what? ‘Purple Sprouting Broccoli’! Yes, of course! They are in full season now and we’ve added them in all sorts of dishes: pasta, stews, soups or like here in a bowl of rice.

    PSB Rice Pilaf – serves 2

  • • 2tbsp olive oil
  • • 1 onion, chopped
  • • 1 leek, chopped
  • • 150g mix of wild rice and basmati rice
  • • 1tsp ground cumin
  • • 1tsp smoked paprika
  • • A good handful of purple sprouting broccoli
  • • 2tbsp walnuts, chopped
  • • 2tbsp dry cranberries
  • • A handful of parsley, chopped
  • • Black pepper

  • 1. Heat the olive oil in a saucepan, add the spices and fry for 1min until fragrant. Add the onion and leek and fry on a medium heat for about 5min until soft. Add the rice and mix well so that it gets coated in the oil.
  • 2. Add 1 glass of water, bring to a gentle boil and cover. Check regularly and if all the water is absorbed, add more water, 1 glass at a time. After about 17min, add 1 last glass of water and the PSB. Cover and leave to cook for 3-5min until all the water is absorbed.
  • 3. Serve into 2 bowls and sprinkle with walnuts, cranberries, parsley and black pepper.

    Riz Pilaf aux Brocolis Violets – pour 2 personnes

  • • 2cs d’huile d’olive
  • • 1 oignon, émincé
  • • 1 poireau, émincé
  • • 150g d’un mélange de riz basmati et riz sauvage
  • • 1cc de cumin en poudre
  • • 1cc de paprika fumé
  • • Une bonne poignée de brocolis violets
  • • 2cs de noix, hachées
  • • 2cs de canneberges séchées
  • • Une poignée de persil, haché
  • • Poivre noir

  • 1. Faire chauffer l’huile dans une casserole, ajouter les épices et faire revenir 1min. ajouter l’oignon et le poireau et faire revenir à feu moyen pendant 5min jusqu’à ce qu’ils soient tendres. Ajouter le riz et bien mélanger pour qu’il soit enrobé d’huile.
  • 2. Ajouter 1 verre d’eau, porter à petite ébullition et couvrir. Regarder régulièrement, et si toute l’eau a été absorbée, ajouter de l’eau, 1 verre à la fois. Après environ 17min, ajouter un dernier verre d’eau ainsi que le brocoli en petits bouquets. Couvrir et laisser cuire 3-5min jusqu’à ce que toute l’eau soit absorbée.
  • 3. Servir dans 2 bols et parsemer de noix, canneberges, persil et poivre noir.