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.