June 28, 2012

Summer e-book

Happy Thursday everybody!
I hope you had a chance to celebrate Mid-Summer Day last week and enjoyed the longest day of the year!
Here in southern England, it doesn’t really feel like summer yet, with a lot of rain and fresh temperatures. However, I’ve wanted to bring sunshine in your plates and I have prepared a little surprise for you (which took a bit longer than I thought to get ready!): please find below my first ever e-book! I’ve been super excited working on this and compiling a selection of my summer recipes. Also, I’m so glad to have had a contribution for this e-book from the lovely Elenore from beautiful and inspiring Earthsprout :) If you do not know her blog, I urge you to visit it! I took the opportunity to ask Elenore a couple of questions:

What do you like the most about summer?
Being a lover of mother earth as I am, when summer comes around (or even before) what I love most is walking bare foot. It may sound like a tiny thing but I just LOVE it so much! I adore how amazingly
connected it makes me feel (both to myself and the earth). So I toss away my moccasins and get my feet dirty!

What is your favourite summer food?
Ah, this one is easy! Anything that you can eat with your bare hands in the grass with a loved one. These psychedelic spring rolls is a perfect choice!

Click here to download the e-book
I hope you will like this summery e-book and leave me comments to tell me what you think of it xx


June 16, 2012

Spring Quinoa Tabbouleh

Tabbouleh always reminds me of summer holidays. My mum would often prepare a big bowl, leave it to chill in the fridge and we would have it in the evening. Although my mum would usually prepare hers from a ready-made pack, I’ve always made mine from scratch. I never get tired of it in the summer time. I actually realised recently that I truly enjoy food with middle-east/north African/Mediterranean influence (that’s quite broad, I know). We had dinner in a small Turkish restaurant in Exeter the other day, and the food was no fuss, but full of flavours and nutritious. They had an amazing salad menu, which I took back home to try to recreate some of their recipes.

In this instance, my tabbouleh is quite different from my usual classic, and it is packed with goodness. It’s fresh, springy and colourful – I hope you’ll be inspired to make it!

Spring Quinoa Tabbouleh – serves 4
• 200g quinoa
• Juice and finely grated zest of 1 lemon
• Salt and pepper
• 3tbsp extra-virgin olive oil
• 1tbsp harissa
• 3 spring onions, chopped finely
• A bunch of radish, finely sliced
• A handful of sugar snap peas, chopped
• A handful of mange-tout
• A handful of broad beans, taken out of their pods
• A bunch of parsley, finely chopped
• A bunch of mint, finely chopped

1. Measure the quinoa in a glass. Rinse it, put it into a sauce pan, and add double the amount of cold water. Bring to the boil, cover, turn the heat down and leave to simmer for about 20min or until the water has been absorbed. Leave to cool down.
2. Prepare the dressing in a large salad bowl by mixing together the lemon juice and zest, salt, pepper, olive oil and harissa.
3. Blanch the mange-tout and broad beans 3min in a pan of boiling water. Drain and place under cold water. Chop the mange-tout. Remove the outer skins of the broad beans (optional).
4. Add the quinoa, spring onions, radish, sugar snap peas, mange-tout, broad beans, parsley and mint to the bowl and mix well. Serve straight away or store in the fridge until serving.

Tabbouleh de Printemps au Quinoa – pour 4 personnes
• 200g de quinoa
• Le jus et zeste d’un citron
• Sel et poivre
• 3cs d’huile d’olive
• 1cs de harissa
• 3 oignons nouveaux, émincés
• Une botte de radis, coupés en fines rondelles
• Une poignée de pois gourmands, émincés
• Une poignée de mange-tout
• Une poignée de fèves, écossées
• Une poignée de persil, finement émincé
• Une poignée de menthe, finement émincée

1. Mesurer le quinoa dans un verre. Le rincer et le mettre dans une casserole et ajouter le double d’eau froide. Porter à ébullition, couvrir, baisser le feu et laisser frémir environ 20min jusqu’à ce que toute l’eau soit absorbée. Laisser refroidir.
2. Préparer l’assaisonnement dans un saladier en mélangeant le zeste et jus de citron, le sel et poivre, l’huile d’olive et la harissa.
3. Blanchir les mange-tout et fèves 3min dans ne casserole d’eau bouillante. Egoutter et rincer à l’eau froide. Emincer les mange-tout. Retirer la fine peau qui entoure les fèves (optionnel).
4. Mettre le quinoa, les oignons, radis, pois gourmands, mange-tout, fèves, persil et menthe dans le saladier et bien mélanger. Servir de suite ou garder au frais en attendant.

June 08, 2012

Miso Soup with Buckwheat Soba Noodles & Greens

At the farmers market, you can now find all sorts of peas, beans and greens – I’m loving it! My last trip to the market saw me coming back home with mange tout, pak choi and asparagus. We had buckwheat soba noodles left and I thought about putting this soup together. I’m not really used to eating this kind of soup as the ones we usually have are rather on the smooth side of things. This made a nice change and was very tasty. Using miso is fairly new to me and I’m learning how to add it to different dishes, like this type of soup.

Miso Soup with Buckwheat Soba Noodles and Greens – serves 4
• 1tbsp groundnut oil
• 1 green chilli, finely chopped
• 1 piece of fresh ginger, peeled and finely chopped
• 1 stick of lemongrass, cut in half
• A bunch of asparagus, cut in three pieces each
• 1 pak choi, leaves separated
• 200g mange-tout
• 150g buckwheat soba noodles
• 2tbsp miso
• 2 limes, halved

1. Heat the oil in a large pot and add the chilli and ginger. Fry for 1 min. Add 1L boiling water, bring to a simmer, add the lemongrass, asparagus, pak choi and mange-tout. Cook for about 4min.
2. In the meantime, cook the soba noodles according to the packet instructions. Drain and add to the pot. Take the pot off the heat and add the miso. Mix it in. Put back on the heat for a minute or so, being careful not to let the liquid boil again. Fish out the lemongrass.
3. Serve in bowls with a lime half.

Soupe au Miso, Nouilles Soba de Sarrasin et Légumes Verts – pour 4 personnes
• 1cs d’huile d’arachide
• 1 piment vert, finement émincé
• 1 morceau de gingembre frais, pelé et finement émincé
• 1 bâton de citronnelle coupé en 2
• Une poignée d’asperges vertes, coupées en trois
• 1 pak choi, dont on aura séparé les feuilles
• 200g de pois gourmand
• 150g de nouilles soba au sarrasin
• 2cs de miso
• 2 citrons verts, coupés en 2

1. Faire chauffer l’huile dans une grande casserole et ajouter l’ail et le gingembre. Faire revenir pendant 1min. Ajouter 1L d’eau bouillante, porter à frémissement, ajouter la citronnelle, les asperges, le pak choi et les pois gourmands. Faire cuire pendant environ 4min.
2. Pendant ce temps, faire cuire les nouilles soba selon les instructions du paquet. Egoutter et ajouter à la casserole. Retirer du feu et ajouter le miso. Bien mélanger. Remettre sur le feu pour 1min, en faisant attention à ne pas porter à ébullition. Retirer la citronnelle.
3. Servir dans des bols avec ½ citron vert.

June 03, 2012

Chocolate Beetroot Brownies

Lately, we’ve been looking for the perfect chocolate brownie recipe. Nearly every week, we tried a different one. It’s been pretty enjoyable so far! :) However, I’ve been on the lookout for brownies with a healthier take than your usual recipe. And it’s incredible what’s out there – all the different combinations and recipes you can try. Here is one we’ve created. I wouldn’t necessarily say it was ‘the’ perfect one, but it was certainly lovely – very moist. I nearly hesitated to call it brownies – but have a go at it and let me know what you think. Wishing you a great Jubilee weekend, whether you’re eating brownies or not, I hope the weather will be sunny.

Chocolate Beetroot Brownies – serves 8
• 100g pitted dates, chopped
• 100ml water
• 350g cooked beetroots, chopped
• 100g coconut oil
• 200g dark chocolate, cut into squares
• 50ml agave syrup
• 1tsp vanilla extract
• 100g spelt flour
• 1tsp salt
• 3 eggs
• Cocoa powder

1. Preheat the oven to 180°C.
2. Place the dates with the water in a small saucepan. Bring to a simmer and leave on the heat until the water has been absorbed. Place in a blender together with the beetroots and blend until smooth.
3. Place the coconut oil with the chocolate in a bowl over a pan of simmering water. Let them melt and then take off the heat. Mix in the agave syrup and vanilla extract.
4. Put the flour and salt in a large bowl. Add the eggs and mix in. Add the date and beetroot mixture as well as the chocolate mixture and mix well.
5. Pour into a greased cake dish, sprinkled with cocoa powder, and place in the oven for 30min. Leave to cool completely before serving.

Brownies Chocolat Betteraves – pour 8 personnes
• 100g de dattes, dénoyautées et coupées en morceaux
• 100ml d’eau
• 350g de betteraves cuites, coupées en morceaux
• 100g d’huile de noix de coco
• 200g de chocolat noir coupé en carrés
• 50ml de sirop d’agave
• 1cc d’extrait de vanille
• 100g de farine d’épeautre
• 1cc de sel
• 3 œufs
• Cacao en poudre
1. Préchauffer le four à 180°C.
2. Mettre les dattes avec l’eau dans une petite casserole. Porter à frémissement et laisser sur le feu jusqu’à ce que l’eau soit absorbée. Retirer du feu puis mettre dans le bol d’un mixeur et mixer avec les betteraves.
3. Faire fondre le chocolat et l’huile de noix de coco au bain marie. Retirer du feu et ajouter le sirop d’agave et l’extrait de vanille.
4. Mettre la farine et le sel dans un grand saladier. Ajouter les œufs et mélanger. Ajouter le mélange dattes-betteraves ainsi que le chocolat fondu et mélanger le tout.
5. Verser le mélange dans un moule à gâteau graissé et saupoudré de cacao et mettre au four pour 30min. Laisser refroidir complètement avant de démouler et déguster.