March 21, 2014

Cauliflower Tacos with Spicy Sweet Potato, Black Beans & Avocado


I’m so excited about writing this post today as I have two amazing things to share:

1.This recipe is a bit of a revolutionary way of preparing tacos. If you’ve been following other food blogs, you might have seen plenty of cauliflower-base pizza recipes popping around lately. I’ve used the same concept to create the tacos shell, making them light, tasty and naturally grain free. It might not be very traditional Mexican, but we certainly loved them. As for the filling I chose a selection of my favourite ingredients: avocadoes, sweet potatoes, black beans and sprouts, with a generous drizzle of lime juice. All of the ingredients for the filling can be prepared in advance and assembled at the last minute. You’ll just have to add them to your freshly made tacos shells and you’re on for a pretty darn good meal;


2.We’ve got big news: we’re moving to the South West of France! We’ve thought about and have been preparing our move for quite a few months now, and we can’t believe that it is finally happening. We’re really excited about it, and I can’t wait to let you know about our new adventures on the other side of the Channel. It might be a bit quiet on the blog side of things in the next few weeks while we move over there, but I promise that I’ll be back soon.

Hoping you have a fantastic week, with love x


Cauliflower Tacos with Spicy Sweet Potato, Black Bean and Avocado – serves 4
•200g dry black beans, soaked overnight
•1 large or 2 small sweet potatoes, cut into small cubes
•2tbsp olive oil
•2tsp smoked paprika
•1tsp mild chilli powder
•1tsp ground cumin
•1 medium head cauliflower, cut into florets
•4 eggs
•1tsp ground turmeric
•Salt and pepper
•2 avocadoes, peeled and stoned
•Juice of 1 lime + extra lime, to serve
•A handful of alfalfa sprouts

1.Rinse the black beans, place them into a pan and cover with water. Bring to the boil and boil for 10min. Reduce the heat to low, cover and leave to cook for another 40min. Drain any excess water and set aside.
2.Preheat the oven to 200°C. Spread the sweet potato on a baking tray, drizzle with 2tbsp olive oil and sprinkle with smoked paprika, chilli powder and ground cumin and mix well. Place in the oven for 30min, until tender.
3.Place the cauliflower into a food processor and pulse in order to obtain a ‘rice’ consistency. Place into a saucepan, add 300ml water, cover with a lid, bring to the boil and leave to steam very gently for 5min. Drain any excess water into a sieve and pat the cauliflower with a tea towel in order to dry it. Place into a bowl and add the eggs, turmeric and a pinch of salt and mix well. Line two baking sheets with baking paper and spread spoonfuls of the mixture into circles the size of a taco shell. It should make about 8 shells. Place in the oven for 15-20min until golden. Place them on a wire rack for them to cool down.
4.Place the avocadoes and juice of 1 lime into a blender and blend until smooth.
5.To assemble the tacos, place one shell into a plate and top up with sweet potato, black bean, avocado cream and alfalfa sprouts. Add a squeeze of lime juice and tuck in.

Tacos de Chou-Fleur à la Patate Douce Epicée, Haricots Noirs et Avocat – pour 4 personnes
•200g de haricots noirs secs, trempés toute une nuit
•1 grosse ou 2 petites patates douces, coupées en cubes
•2cs d’huile d’olive
•2cc de paprika fumé en poudre
•1cc de piment doux en poudre
•1cc de cumin en poudre
•1 chou-fleur de taille moyenne, séparé en fleurons
•4 œufs
•1cc de curcuma en poudre
•Sel et poivre
•2 avocats, pelés et dénoyautés
•Jus d’1 citron vert + extra pour servir
•Une poignée de pousses de luzerne

1.Rincer les haricots noirs, les mettre dans une grande casserole et  couvrir d’eau. Porter à ébullition et laisser cuire à gros bouillons pendant 10min. Réduire le feu, couvrir et laisser cuire 40min. Egoutter et mettre de côté.
2.Préchauffer le four sur 200°C. Etaler les patates douces sur une plaque à four, arroser d’huile d’olive et saupoudrer de paprika fumé, de piment en poudre et de cumin en poudre et bien mélanger. Mettre au four pour 30min, jusqu’à ce que les patates soient tendres.
3.Mettre le chou-fleur dans le bol d’un robot et mixer jusqu’à l’obtention d’une consistance ressemblant à du riz. Mettre dans une casserole, ajouter 300ml d’eau, couvrir, porter à ébullition et laisser cuire  à la vapeur, à feu très doux, pendant 5min. Egoutter dans une passoire fine et tapoter le chou-fleur avec un torchon pour le sécher. Le mettre dans un bol, ajouter les œufs, le curcuma et du sel et du poivre et bien mélanger. Couvrir 2 plaques de cuisson avec du papier sulfurisé et y déposer des cuillérées du mélange, en les étalant en cercles, de la taille d’un tacos. Vous devriez en obtenir environ 8. Mettre au four pour 15-20min, jusqu’à ce qu’ils soient dorés, puis faire refroidir sur une grille.
4.Mettre les avocats et le jus de citron vert dans un mixeur et mixer jusqu’à obtenir une consistance crémeuse.
5.Pour assembler votre repas, mettre un tacos dans chaque assiette et ajouter des patates douces, haricots noirs, crème d’avocat et enfin des pousses de luzerne. Arroser de jus de citron vert et déguster.

March 17, 2014

Roasted Rhubarb with Vanilla Yogurt


It looks like spring is here, at last! And let me tell you one thing…it feels really good. Every year, the beautiful cycle of nature repeats itself, and it’s a wonderful awakening after the long winter months, a fresh start. I found bright pink rhubarb at the market and though it was still pricey, I couldn’t resist buying a few stalks and transformed it into this simple pudding. You could also add granola and enjoy it for breakfast.

I usually tend to stew rhubarb to make compote, but I found out that baking it in the oven is another great way of serving it as it keeps its shape and looks pretty. I served it with goat’s yogurt, but cow’s, soy or coconut yogurt would work well too.


Roasted Rhubarb with Vanilla Yogurt – serves 4
•4 long stalks of rhubarb
•1 vanilla pod
•100ml fruit juice (apple or orange)
•3tbsp agave or maple syrup
•2tsp vanilla extract
•500ml natural yogurt 

1.Preheat the oven to 180°C.
2.Cut the rhubarb stalks in 4 or 6 pieces and place in an oven-proof dish. 
3.Open the vanilla pod with a knife and scrape out the seeds, adding half of them to the rhubarb and reserving the other half in a bowl.
4.Drizzle the fruit juice, 2tbsp agave or maple syrup and 1tsp vanilla extract over the rhubarb. Add the vanilla pod. Place in the oven for 30min, giving it a stir halfway through.
5.In the meantime, add the yogurt to the bowl with the reserved vanilla seeds, as well as 1tbsp agave/maple syrup and 1tsp vanilla extract. Mix well.
6.Serve the yogurt with the rhubarb, either warm and let it cool down before serving.

Rhubarbe Rôtie et Yaourt à la Vanille – pour 4 personnes
•4 longues tiges de rhubarbe
•1 gousse de vanille
•100ml de jus de fruit (pomme ou orange)
•3cs de sirop d’agave ou d’érable
•2cc d’extrait de vanille
•500ml de yaourt nature

1.Préchauffer le four sur 180°C.
2.Couper les tiges de rhubarbe en 4 ou 6 morceaux et mettre dans un plat à four.
3.Ouvrir la gousse de vanille avec un couteau dans le sens de la longueur et retirer les graines et en mettre la moitié avec la rhubarbe et l’autre moitié dans un bol.
4.Arroser la rhubarbe avec le jus de fruit, 2cs du sirop d’agave ou d’érable et 1cc d’extrait de vanille. Ajouter la gousse de vanille. Mettre au four pour 30min, en mélangeant à la mi-cuisson.
5.Pendant ce temps, ajouter le yaourt dans le bol avec les graines de vanille, ainsi qu’1cs de sirop d’agave/érable et 1cc d’extrait de vanille. Bien mélanger.
6.Servir le yaourt avec la rhubarbe, encore tiède ou bien laisser refroidir avant de servir.

March 08, 2014

Buckwheat Timbales with Parsnip & Carrot


This recipe was directly inspired by something I found at the farmers market. I’ve previously mentioned how much I love food shopping at the market. Not only is the food fresh, organic, seasonal and affordable, but you also get the chance to build relationships with the people selling these foods. I cherish my weekly Thursday morning trips, when I go early before work and get to select my veggies for the week and have a chat with the people there. At Exeter, we’re lucky to even have a vegetarian catering stall, called ‘Nourish’. In those rare occasions when I needed to buy something readymade I went there and tried their veggie lasagne and delightful tarts. The lady at the stall is super chatty and doesn’t miss an opportunity to give you a full description of what ingredients she used for each of her creations. One of them which I haven’t tried but caught my eyes was buckwheat timbales with parsnips and carrots. I loved the sound of them and decided to recreate them at home. The task was pretty easy and it made for a great lunch, served alongside some greens (purple sprouting broccoli and arugula salad) as well as crunchy veg (grated white cabbage and mung bean sprouts).


Buckwheat Timbales with Parsnip & Carrot – makes 6
•200g buckwheat groats, rinsed
•2 shallots, peeled and very finely chopped
•1 parsnip, peeled and grated
•1 large carrot, peeled and grated
•1tsp dry oregano
•2 eggs, beaten
•100g hard goat’s cheese, grated
•2tbsp olive oil + extra for greasing
•Salt and pepper

1.Cover the buckwheat with water and cook for 15min. Drain any excess water.
2.Preheat the oven to 180°C and brush the inside of 6 ramequins with a little bit of olive oil.
3.In a large bowl, mix together the cooked buckwheat with the shallots, parsnip, carrot, oregano, eggs, 50g goat’s cheese, 2tbsp olive oil and season with salt and pepper.
4.Spread the mixture between the ramequins, pressing it down and sprinkle with the rest of the goat’s cheese. Place in the oven for 30min until golden.
5.Serve either straight in the ramequins or unmold the timbales before serving. Goes really well with salad or veggies.

Timbales au Sarrasin, Panais & Carottes – pour 6 timbales
•200g de sarrasin, rincé
•2 échalotes, pelées et émincées
•1 panais, pelé et râpé
•1 grosse carotte, pelée et râpée
•1cc d’origan séché
•2 œufs, battus
•100g de fromage de chèvre, râpé
•2cs d’huile d’olive + extra pour graisser
•Sel et poivre

1.Couvrir le sarrasin d’eau et faire cuire 15min. Egoutter.
2.Préchauffer le four sur 180°C et graisser 6 ramequins à l’aide d’un pinceau et d’huile d’olive.
3.Dans un saladier, mélanger le sarrasin, les échalotes, le panais, la carotte, l’origan, l’œuf, 50g de fromage de chèvre, 2cs d’huile d’olive et assaisonner de sel et de poivre.
4.Répartir le mélange dans des ramequins et parsemer du reste de fromage de chèvre. Mettre au four pour 30min, jusqu’à ce que les timbales soient dorées.
5.Servir directement dans les ramequins ou démouler avant de servir. Servir avec de la salade et/ou des légumes.