April 25, 2016

New 'About' Page

Girl holding walnut

A quick post to let you know that the Food Moods ‘About Page’ has been updated!

Learn about my story and what you can find on the blog by checking it out.

Have a read and let me know what you think.

Wishing you a beautiful day x
Blandine

April 13, 2016

Curried Spring Vegetables Crumble

3 dishes filled with vegetables and a crumble

My love for crumble doesn’t stop to the dessert kinds and savoury crumbles are a staple in our family. Recipes vary with seasons, what vegetables are available at the time and what ingredients we have in our whole foods pantry. We tend to serve them, like here, with a luscious yogurt sauce or with a big bowl of green salad on the side.
We took a little trip back to England a week or so ago, and since coming back spring has been in all its glory. Every year, I am so looking forwards to the renaissance that happens at this time of year and can’t help but invite spring to our plate. I can’t resist the draw of young and fresh spring veggies and love to marry them with spices to enhance their wonderful taste. This is to me where the magic of tuning in with the seasons lies: an endless variety of meals to prepare and cook, and flavours to rediscover every time.

A plate with a curried savoury crumble and cucumber raita

Curried Spring Vegetables Crumble + Cucumber & Mint Raita – serves 4 to 6
•½ cucumber, peeled and seeded
•400g natural yogurt
•4 sprigs of mint, leaves finely chopped
•1 small garlic clove, peeled and finely chopped
•½ tsp ground cumin
•A pinch of cayenne pepper
•Salt
•4 young carrots, sliced diagonally
•1 small cauliflower, separated into florets
•A bunch green asparagus, tough bottom ends removed, sliced diagonally
•2 handfuls podded fresh peas
•1tbsp curry powder
•Black pepper
•½ can coconut milk
•100g quinoa flakes
•60g cashews, finely chopped
•60g rice flour
•100g unsalted butter, cut into small cubes

1.Prepare the raita: grate the cucumber, then squeeze it between your hands to remove excess water. Place in a bowl. Add the natural yogurt, mint, garlic, cumin, cayenne pepper and a pinch of salt. Mix well, then set aside in the fridge.
2.Preheat the oven to 190°C.
3.Steam the carrots and cauliflowers for 10min, then add the asparagus and peas and steam for another 5min. Spread at the bottom of a large oven dish. Add the curry powder, some salt and pepper and the coconut milk and mix so that the vegetables are coated in curry sauce.
4.Place the quinoa flakes, cashews, rice flour and a pinch of salt in a bowl. Add the butter then rub the mixture between your fingers until it forms rough crumbs. Spread over the vegetables in the dish.
5.Place in the oven for 25-30min until golden. Serve warm with the raita.


Crumble de Légumes de Printemps au Curry et Raita de Concombre à la Menthe – pour 4 à 6 personnes
•½ concombre, pelé et égrainé
•400g de yaourt nature
•4 branches de menthe, émincée
•1 petite gousse d’ail, pelée et émincée
•½ cc de cumin moulu
•Une pincée de piment de Cayenne
•Sel
•4 jeunes carottes, coupées en rondelles dans la diagonale
•1 petit chou-fleur, séparé en fleurettes
•Une botte d’asperges vertes, dont on aura coupé les extrémités dures, et coupées dans la diagonale
•2 poignées de petits pois fraichement écossés
•1cs de poudre de curry
•Poivre noir
•½ boite de lait de coco
•100g de flocons de quinoa
•60g de noix de cajou, émincées
•60g de farine de riz complet
•100g de beurre doux, coupé en cubes

1.Préparer la raita : râper le concombre et le presser entre les mains pour en extraire autant de liquide que possible. Mettre dans un bol. Ajouter le yaourt nature, la menthe, l’ail, le cumin, le piment et saler. Mélanger et réserver au réfrigérateur.
2.Préchauffer le four sur 190°C.
3.Faire cuire les carottes et le chou-fleur à la vapeur 10min, puis ajouter les asperges et les petits pois et cuire encore 5min. Répartir les légumes dans le fond d’un grand plat allant au four. Ajouter la poudre de curry, du sel et du poivre et le lait de coco. Bien mélanger pour recouvrir les légumes de sauce au curry.
4.Mettre les flocons de quinoa dans un saladier avec les noix de cajou, la farine de riz et une pincée de sel. Ajouter le beurre et frotter du bout des doigts pour former des miettes grossières. Répartir ce mélange sur les légumes.
5.Mettre au four pour 25-30min. Servir chaud avec la raita.


You might also like: Pea, Cauliflower and Potato Curry