June 29, 2016


Layered Smoothies in Small Glass Bottles

Years ago, I had a German pen friend whom I used to visit during the summer holidays. She lived in the North of Germany near the Baltic sea, and I have fond memories of holidays spent with her. She introduced me to a drink called Kiba, and I invariably used to order this every time we went out. Kiba stands for ‘Kirsch-Banane-Saft’ or cherry-banana drink and is a sweet and pretty looking layered drink. I’m not really sure what the drink was made with in cafés and restaurants, but I experimented a bit at home and came up with this delightful version. I love the combination of cherry and banana together, and the almond flavour from the almond milk makes it even better. This is a no-fuss and refreshing drink to have, now that summer is on our doorstep and cherry season is in full bloom.

Layered Smoothie in a glass

Kiba – makes 2 large glasses
•2 frozen bananas
•1 banana, peeled and sliced
•400ml almond milk
•A large handful of cherries, pitted

1.Place one frozen banana, the sliced banana and 200ml almond milk in a blender and blend until smooth. Poor into two glasses or glass bottles.
2.Put the leftover frozen banana with the cherries and 200ml almond milk in the blender and blend until smooth. Carefully pour the liquid on top of the first layer, pouring it on the back of a spoon to prevent the two layers from mixing. Serve.

Kiba – pour 2 grands verres
•2 bananes, congelées
•1 banane, pelée et coupée en rondelles
•400ml de lait d’amandes
•Une grosse poignée de cerises, dénoyautées

1.Mettre une des bananes congelées dans le bol d’un blender avec la banana en rondelles et 200ml de lait d’amandes et mixer jusqu'à l’obtention d’une texture lisse. Verser dans deux verres ou petites bouteilles.
2.Mettre l’autre banane congelée, les cerises et 200ml de lait d’amandes dans le blender et mixer jusqu'à l’obtention d’une texture lisse. Verser le mélange tout doucement dans les verres, en le versant sur le dos d’une cuillère pour éviter que les deux couleurs ne se mélangent. Servir.

Layered Smoothie in a Small Glass Bottle

June 13, 2016

Minty Pea + Feta Purée with Asparagus on Toast from 'A Year in my Real Food Kitchen'

Spring toasts on a white background

There are a number of food bloggers out there that I truly admire, and Emma from My Darling Lemon Thyme is one of them. I love her approach to cooking simple recipes with in-season ingredients and her passion for real food and local produce. I’ve tried and tasted many of her recipes, whether from her blog or her first book, and I was absolutely delighted to learn that Emma was releasing a new book this year, ‘A Year in my Real Food Kitchen’. I treated myself to it for my birthday, and you guessed it, I absolutely loved it! The book is divided into four sections, one for each season, and features beautiful recipes and pictures. The first recipe I tried was the Minty Pea + Feta Purée with Buttered Asparagus on Toast – super easy to prepare and an explosion of spring flavours. Below you’ll find the recipe for it, slightly adapted – Emma suggests gently frying the peas in butter with garlic, as well as the asparagus once cooked. I skipped this step and simply cooked them in boiling water for a few minutes. Either way is delicious and the toasts can be enjoyed on their own, or like I did, served alongside a carrot soup for lunch - the two paired really well.

Cookbook and ingredients on a white background

Toasts on a plate

Minty Pea + Feta Purée with Asparagus on Toast – serves 4
Recipe adapted from Emma Galloway's 'A Year in my Real Food Kitchen'.
•375g podded fresh or frozen peas
•2 bunches green asparagus, woody ends snapped off, cut in half
•2tbsp olive oil
•2 small cloves garlic, peeled and chopped
•100g feta, cubed + extra
•Big handful mint leaves, roughly chopped
•2tbsp lemon juice + zest from 1 lemon
•8 (gluten-free or not) bread slices
•Pea shoots or sprouts, to serve

1.Bring a large saucepan of water to the boil, add the peas and asparagus and cook for 5min. Drain and rinse under cold water.
2.Place the cooled peas, 1tbsp olive oil, garlic, feta, mint and lemon juice into a small food processor and pulse until puréed. Spread onto the bread slices.
3.Top up each slice with asparagus, crumbled feta, lemon zest, a drizzle of olive oil and pea shouts of sprouts. Serve.

Tartines à la purée de Petits Pois, Feta et Menthe et Asperges Vertes – pour 4 personnes
Recette adaptée du livre 'A Year in my Real Food Kitchen' d'Emma Galloway.
•375g de petits pois écossés, frais ou surgelés
•2 poignées d’asperges vertes, dont on aura coupé les extrémités, coupées en deux
•2 cs d’huile d’olive
•2 petites gousses d’ail, pelées et émincées
•100g de feta, coupée en cubes
•Une grosse poignée de feuilles de menthe, émincées
•2cs de jus de citron + le zeste d’1 citron
•8 tranches de pain (sans gluten ou non)
•Pousses de petits pois ou graines germées pour servir

1.Porter une grande casserole d’eau à ébullition, ajouter les petits pois et les asperges et cuire pour 5min. Egoutter et rincer à l’eau froide.
2.Mettre les petits pois refroidis dans un petit robot avec 1cs d’huile d’olive, l’ail, la feta, la menthe et le jus de citron et mixer jusqu’à l’obtention d’une purée. Etaler sur les tranches de pain.
3.Répartir sur les tranches de pain les asperges, la feta, le zeste de citron, un filet d’huile d’olive et les pousses de petits pois ou graines germées. Servir.

Toast on a white background