October 27, 2014

Pumpkin Spice Granola

With Halloween just around the corner, I’ve had envies of squash and pumpkin. I love that there is such a variety of them and that they are so incredibly versatile and can be had in both savoury and sweet dishes. As you probably know by now, we are big fans of granola in our home. These days, rather than having it for breakfast, we often tend to have it for pud, layered with sheep yogurt and fresh fruits, or I might sometimes top up my smoothies with a couple of tablespoons of it. My trick to prevent using too much sweetener or fat is simply to use fruit or vegetable purée. Only a small quantity of it is needed, in order to keep the granola crunchy. The pumpkin spice combination is delightful: not only will it make your home smell divine, but also will spice up your taste buds every time you dig into a portion of this granola!

Happy Halloween you all and here is to a healthy treat for all to enjoy! x

Pumpkin Spice Buckwheat & Oat Granola
•250g buckwheat
•250g oat flakes
•80g desiccated coconut
•80g pumpkin seeds
•100g hazelnuts, chopped
•1/2tsp ground clove
•1/2tsp ground nutmeg
•1/2tsp ground all spice
•1/2tsp ground cinnamon
•Pinch of salt
•125ml pumpkin puree
•60ml coconut oil, melted
•80ml maple syrup
•100g dry cranberries

1.Preheat the oven to 170°C. Line a baking tray with baking paper.
2.In a large bowl, mix the buckwheat with the oats, coconut, pumpkin seeds, hazelnuts, spices and salt.
3.In another bowl, mix the pumpkin puree with the coconut oil and maple syrup. Add to the dry ingredients and mix well.
4.Spread on the baking tray and put in the oven for 35-40min, stirring the granola every 10min or so to give it an even golden colour and prevent it from burning.
5.Take out of the oven and leave to cool down. Mix in the dry cranberries. Store in a glass jar or airtight container for a couple of weeks.

Granola Avoine & Sarrasin à la Citrouille Epicée
•250g de sarrasin
•250g de flocons d’avoine
•80g de noix de coco râpée
•80g de graines de courge
•100g de noisettes, émincées
•½ cc de clou de girofle en poudre
•½ cc de noix de muscade en poudre
•½ cc de 4-épices
•½ cc de cannelle en poudre
•1 pincée de sel
•125ml de purée de citrouille
•60ml d’huile de noix de coco, liquide
•80ml de sirop d’érable
•100g de canneberges séchées

1.Préchauffer le four sur 170˚C. Couvrir de papier cuisson une grande plaque à four.
2.Dans un saladier, mélanger le sarrasin avec l’avoine, la noix de coco, les graines de courge, les noisettes, les épices et le sel.
3.Dans un autre bol, mélanger la purée de citrouille avec l’huile de noix de coco et le sirop d’érable. Ajouter aux ingrédients secs et bien mélanger.
4.Répartir sur la plaque à four et enfourner pour 35-40min, en mélangeant toutes les 10min environ, de façon à ce que le granola dore de façon uniforme.
5.Sortir du four et laisser refroidir. Y ajouter les canneberges. Se garde dans un bocal en verre ou récipient hermétique pendant quelques semaines.

October 16, 2014

Cacao & Cardamom Amaranth Pudding

Today, I’d like to introduce you to amaranth. This tiny seed was very well known by the Aztecs who cultivated it and ate it thousands of years ago. Like its cousin quinoa, it is a gluten-free seed with very interesting nutritional value, such as being very rich in protein and calcium.

Amaranth can be eaten as replacement for grains in soups, stews, porridge, or as a side. Here I’ve prepared it in a super creamy and chocolaty pudding. You can even have it for breakfast. Yes, you’ve read well, pudding for breakfast! If you’re not a banana fan, you could of course leave it out, but I find that it adds extra creaminess. We had it warm (my favourite option) and cold, and topped it up with coconut shavings and pomegranate seeds. Pomegranates are in full season at the moment and I cannot get enough of them. We saw a tree laden with them in our neighbourhood, and maybe, maybe, one day I’ll dare ask its owners whether they wouldn’t mind me picking a couple…

Weekend is nearly here… Have a lovely rest of the week and don’t forget to try this amazing amaranth pudding ;)

Cacao & Cardamom Amaranth Pudding – serves 4
•250g amaranth, soaked overnight, if possible
•2tbsp maple syrup
•1/2tsp ground cardamom
•2tbsp raw cacao powder
•1 banana, mashed
•Seeds from 1 pomegranate
•Coconut shavings

1.Place the amaranth in a saucepan with 2½ times its volume of water. Bring to the boil, cover and leave to cook for about 20-30min, until all the liquid is absorbed.
2.Take off the heat. Add the maple syrup, ground cardamom, cacao powder and banana and mix well.
3.Spoon into small bowls or ramequins and top up with pomegranate seeds and coconut shavings. Serve.

Dessert d’Amarante au Cacao et Cardamome – pour 4 personnes
•250g d’amarante, trempée pendant une nuit, si possible
•2cs de sirop d’érable
•1/2cc de cardamome moulue
•2cs de poudre de cacao cru
•1 banane, écrasée
•Graines d’une grenade
•Copeaux de noix de coco

1.Mettre l’amarante dans une casserole avec 2½ son volume d’eau. Porter à ébullition, couvrir et laisser cuire environ 20-30min, jusqu'à ce que tout le liquide soit absorbé.
2.Retirer du feu. Ajouter le sirop d’érable, la cardamome, la poudre de cacao et la banane et bien mélanger.
3.Transférer dans des petits bols ou ramequins et parsemer de graines de grenade et de copeaux de noix de coco. Servir.

October 07, 2014

Early Autumn Roasted Vegetables & Chickpea Soup with Purple Crisps

If I had to choose my favourite way of cooking vegetables, I think roasting them would win. Not only this method allows preparing a big batch in one go, but I also love how they become incredibly tender and tasty. And did I mention how easy it is? All you have to do is chop them, season them, put them in the oven, and let it do the work. So naturally, I often tend to roast veggies to prepare soup. With evenings now getting darker and colder, I’ve been in the mood for warming dishes such as this one. The addition of the chickpeas as well as a side of bread (homemade fig foccacia in my case), makes a wholesome dish for this autumn’s dinners. I accounted for a pretty big batch of soup, however, this can easily be halved for a smaller amount. As for the purple crisps? I was instantly attracted by the potatoes’ awesome colour and thought they would stand out sprinkled on the soup. They are optional of course but make a pretty addition to the dish.

With love x

Early Autumn Roasted Vegetables & Chickpea Soup with Purple Crisps – serves 6 to 8
•3 yellow peppers, deseeded and chopped
•2 sweet potatoes, cubed
•4 carrots, chopped
•1 aubergine, cubed
•1 red onion, peeled and quartered
•4 cloves garlic, peeled
•2 sprigs rosemary, finely chopped
•1tsp dried chilli flakes
•Salt and pepper
•Olive oil
•300g cooked chickpeas
•2L vegetable stock
•A handful small purple potatoes, peeled

1.Preheat the oven to 200˚C.
2.Spread the peppers, sweet potatoes, carrots, aubergine, red onion and garlic on two baking trays. Sprinkle with rosemary, chilli flakes, salt and pepper. Drizzle with olive oil and use your hands to coat the vegetables in oil.
3.Place in the oven and cook for 30min. Take the trays out of the oven, add the chickpeas and place back in the oven for another 10min.
4.Transfer the vegetables to a large cooking pot, add the vegetable stock and blend until smooth, using an immersion blender. Heat on a low heat for a couple of minutes before serving.
5.To make the purple crisps, using a vegetable peeler, cut very fine slices. Put them in a bowl, add a drizzle of olive oil and mix with your hands to coat the potatoes in oil. Spread them on a baking tray covered in baking paper and place in the oven on 200˚C for about 20-25min until crispy. Sprinkle over the soup.

Soupe de Début d’Automne aux Légumes Rôtis et Chips Violets – pour 6 à 8 personnes
•3 poivrons jaunes, épépinés et coupés en morceaux
•2 patates douces, coupées en cubes
•4 carottes, coupées en morceaux
•1 aubergine, coupée en morceaux
•1 oignon rouge, pelé et coupé en quartiers
•4 gousses d’ail, pelées
•2 branches de romarin, émincées
•1cc de piment séché concassé
•Sel et poivre
•Huile d’olive
•300g de pois chiches cuits
•2L de bouillon de légumes
•Une poignée de petites pommes de terre violettes, pelées

1.Préchauffer le four sur 200˚C.
2.Etaler les poivrons, patates douces, carottes, aubergines, oignon et ail sur deux plaques à four. Parsemer de romarin, piment, sel et poivre. Arroser d’huile d’olive et mélanger avec les mains pour bien imprégner les légumes d’huile.
3.Mettre au four pour 30min. Sortir les plaques du four, ajouter les pois chiches et remettre au four 10min.
4.Transférer les légumes dans une marmite, ajouter le bouillon de légumes et mixer à l’aide d’un mixeur plongeur jusqu'à l’obtention d’une texture lisse. Réchauffer à feu doux quelques instants avant de servir.
5.Pour faire les chips violettes, couper de très fines rondelles de pomme de terre à l’aide d’un couteau éplucheur. Les mettre dans un bol, arroser d’un filet d’huile et bien mélanger. Les étaler sur une plaque à four recouverte de papier cuisson et mettre au four préchauffé à 200˚C pendant 20-25min jusqu'à ce qu’elles soient craquantes. Parsemer sur la soupe au moment de servir.