May 29, 2015

Mango, Strawberry & Vanilla Smoothie + A Video + Big News!

Pink smoothie in a glass

This post is now long overdue and I am beyond excited to be sharing it with you today!

First, it’s been a while since I shared any sweet recipe on the blog, and it was definitely time for one. We’ve made a video for it, which is always something exciting to work on. I’d love to hear your feedback, so don’t hesitate to drop me a line to say what you think of it. We’re still complete amateurs as regard to video making/editing, so I always feel a bit nervous about posting one on the blog. Strawberries are the fruit of the moment, and it seems therefore totally appropriate to use them in smoothies (note that you could use frozen strawberries if fresh ones are not in season where you live).

Almond milk, strawberries, mango & vanilla

Second...a big piece of news which I literally couldn’t wait to be sharing... There’s a bun in the oven! We are absolutely delighted to be expecting a baby boy for the early autumn. Food blogging during the first term of the pregnancy was sometimes a bit of a challenge as I found myself having aversions for a number of foods, and simply was often not in the mood for talking about food or cooking. But these times already seem quite far behind, and more than ever I am committed to preparing wholesome and delicious meals to nourish myself and the little sprout growing in my belly. Smoothies are the perfect example of healthy snacks that I like to have: they are filling enough to keep me going and packed with the goodness of the ingredients I use in them.

View of a blender

Here is to the beginning of summer and exciting times ahead ;-)
With love x


Mango, Strawberry & Vanilla Smoothie – serves 2
•250ml almond milk
•1 mango, stoned, peeled and cut into cubes
•250g strawberries, hulled
•Seeds from one vanilla pod

1.Place all the ingredients in a blender and blend until smooth.

Smoothie Mangue, Fraise et Vanille – pour 2 personnes
•250ml de lait d’amande
•1 mangue, pelée, dénoyautée et coupée en cubes
•250g de fraises, équeutées
•Graines d’une gousse de vanille

1.Mettre les ingrédients dans un blender et mixer jusqu'à obtenir une texture lisse.

May 18, 2015

Cauliflower Green Tabbouleh

A bowl of salad

Thankfully, the preparation for this blog post happened before my mini food-processor decided to break down. I haven’t managed to find a spare part for it or to repair it myself and I am left pondering whether I should live without one for a few months and save to invest into a proper large and robust one (any recommendation?) or whether I should get another small cheap one as a replacement...

Anyway, going back to the recipe, it has become a classic in our home: I love making it when having guests and let them try to guess what magic ingredient is used in place of traditional couscous. The salad leaves you feeling light but nourished all the same, qualities which I really appreciate when summer time and hotter days come. I call cauliflower a ‘magic’ ingredient as it is incredibly versatile in the ways you can eat it and prepare it. For more out of the ordinary inspiration, make sure to check my Cauliflower Tacos recipe posted last year.

Wishing you a beautiful week x

A bowl of salad with a wooden fork on a white background

Cauliflower Green Tabouleh with Harissa Lemon Dressing – serves 4
•1 small or ½ large cauliflower
•2 spring onions, finely sliced
•1 celery stick, finely chopped
•1 small cucumber, cut into small cubes
•2tbsp green olives, finely chopped
•A large bunch of parsley, roughly chopped
•A large bunch of mint, roughly chopped
•A large bunch of chives, roughly chopped
•Salt and pepper
•Juice of ½ lemon
•1tbsp harissa paste
•2tbsp extra-virgin olive oil

1.Cut the cauliflower into small florets, and put them into a food processor (you might need to do this in a couple of batches). Process until you obtain a rice-like texture. Transfer to a large salad bowl.
2.Add the celery, cucumber, olives and herbs to the bowl.
3.In a small bowl, prepare the dressing by mixing some salt and pepper with the lemon juice, harissa and olive oil. Pour over the salad. Mix well.
4.Serve or keep in the fridge for later.

Taboulé Vert de Chou-fleur & Sauce Harissa-Citron – pour 4 personnes
•1 petit ou ½ gros chou-fleur
•2 oignons de printemps, émincés
•1 branche de céleri, émincée
•1 petit concombre, coupé en petits dés
•2cs d’olive vertes, émincées
•Un gros bouquet de persil, émincé
•Un gros bouquet de menthe, émincé
•Un gros bouquet de ciboulette, émincé
•Sel et poivre
•Jus d’1/2 citron
•1cs de harissa
•2cs d’huile d’olive

1.Couper le chou-fleur en petits bouquets et les mettre dans le bol d’un robot (il sera peut-être nécessaire de le faire en plusieurs fois). Faire tourner le robot jusqu'à l’obtention d’une texture ressemblant à de la semoule. Transférer dans un grand saladier.
2.Ajouter le céleri, le concombre, les olives et les herbes.
3.Préparer l’assaisonnement dans un petit bol en mélangeant du sel et du poivre avec le jus de citron la harissa et l’huile d’olive. Verser sur la salade et bien mélanger.
4.Servir ou garder au réfrigérateur en attendant.

May 11, 2015

Easy Pickled Cucumber

Pickled cucumber slices in a glass jar

I’ve really liked having a jar of these pickled cucumber slices at the ready in the fridge. I have them as an accompaniment to a lunch bowl or salad, or my favourite option, on top of a fresh ewe cheese rye toast. They seem to jazz up any food they are eaten with. Taste-wise, I would say that they are quite close to gherkins, but definitely with a different texture. What seduced me with making my own pickles like this is the easiness of the preserving process. They take a matter of minutes to prepare and will be ready to eat within a day. The good news is that if you’re not such a big fan of cucumber, other vegetables work well too such as radishes, baby turnips, asparaguses or sweet peas, so take your pick and happy pickling!

Pickled cucumber slices in a glass jar

Easy Pickled Cucumber – makes 1 jar
•1 medium cucumber
•3 garlic cloves, peeled
•1tbsp pink peppercorns
•200ml cider vinegar
•2tsp salt
•2tsp agave syrup
•200ml water

1.Slice the cucumber very finely.
2.Layer the cucumber slices in a medium preserving jar. Alternate the layers with whole garlic cloves and pink peppercorns.
3.In a small bowl, mix the cider vinegar with the salt and agave syrup, until the salt has dissolved. Pour over the cucumber slices. Top up the jar with water, all the way to the top.
4.Close the jar tightly and place in the fridge.  They will be good to eat 24 hours later, and will keep up to three weeks.

Pickles de Concombre – pour un bocal
•1 concombre de taille moyenne
•3 gousses d’ail, pelées
•1cs de baies roses
•200ml de vinaigre de cidre
•2cc de sel
•2cc de sirop d’agave
•200ml d’eau

1.Couper le concombre en tranches très fines.
2.Faire des couches des tranches de concombre dans un bocal en verre de taille moyenne. Alterner les couches avec les gousses d’ail entières et les baies roses.
3.Dans un petit bol, mélanger le vinaigre de cidre avec le sel et le sirop d’agave, jusqu'à ce que le sel soit dissous. Verser sur le concombre. Finir de remplir le bocal jusqu’en haut avec de l’eau.
4.Fermer le bocal hermétiquement et mettre au réfrigérateur. Les pickles seront prêts en 24h et se garderont ensuite pour 3 semaines.