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Judith

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Chili sin carne

Hello there, Today I want to share my chili sin carne recipe, with delicious roasted sweet potatoes. There is something deeply satisfying in preparing a big batch of food when you have guests over, or to ensure a good menu all week through. And it is all the more pleasant when it’s a dish cooked in sauce, exotic and spicy. You can enjoy this chili with rice, quinoa, guacamole and even tortillas. And if you were a bit too generous with chili, you can add a dollop of yogurt (soya, coconut or greek). Like every dish cooked in sauce or stew, it’s better to let it simmer. Count at least 1H30 to make it. And remember that the day after will make it even better.  Chili sin carne 1 kg sweet potatoes2 peppers1 onion1 garlic clove400 g kidney beans200 g sweet corn ((optional))100 g cherry tomatoes400 g tomato puree1 &1/2…

Spicy grilled butternut seeds

Hello there, Have you ever thought about the wastage of butternut seeds whenever you cook the veggie? Because it used to bug me. There are hundreds varieties of butternut, and I find it exciting to see some of them on the markets, in farms and of course on social networks. Autumn and Halloween are more synonymous with roasted butternut for me than trick or treat. At the moment my favourite variety is the winter squash, or chestnut squash, do you know it? It’s an orangy-red colour, very round and tastes of chestnut. So because we’ve been eating so much butternuts lately, we thought we should do something with the seeds. Actually, B showed me this recipe, and we don’t waste the seeds anymore. You grill them in the oven with soya sauce and chili flakes. The results is crispy, spicy and very satisfying. It’s perfect for a snack and also…

Savoury muffins with courgette, pesto and goat cheese

Hey ! What would you say about savoury muffins for a change? A simple recipe to spice up the apéro I know you love, or simply change from the boring sandwich from the supermarket. Who said that pastries were only for the sweet tooth? The other day I found some courgettes on the market and felt like doing muffins. Only I coudn’t decide whether to do savoury or sweet muffins (I assure you, sweet courgette cakes are delicious). In the end I went for savoury. I put homemade pesto, goat cheese, walnuts and nutmeg. I even added some raisins to have a sweet twist. I didn’t use eggs so if you don’t put goat cheese they are vegan. The result was all in all delicious, so here’s the recipe without further ado. Savoury muffins with courgettes, pesto and goat cheese 1 courgette2 carrots130 g all purpose flour70 g corn starchnutmeg1…

Vegan lemon muffins

I like baking on a Sunday afternoon. It is a nice way of chasing the blues away. If I have the chance of having kids one day, it will be one of my favorite things to make with and for them : french crêpes, pancakes, cakes, fruit pies… anything really. It’s also a good way to make healthy snacks for the week. This recipe is very easy and healthy as I used bio products and unrefined sugar (which I also used in small amounts). Oh and they are also vegan since I cannot have eggs or cow milk yet. It’s funny, ever since I stopped putting eggs in cakes or muffins, the texture has never been better. My muffins are now fluffy like the ones you buy in England. For these lemon and poppy seeds muffins, I added some crispiness by putting some crunola on top of the muffin dough.…

Mathias Pioton and the potter’s wheel

Hi there, Today I want to take you to the South of France, in Provence, a village called Dieulefit. It’s a village surrounded by mountains, where life is quiet and colourful. There I’ve met with the ceramist Mathias Pioton, owner of T comme Terre. On August 24th, B & I went to his workshop so that he could tell us a bit more about his profession, his passion and also how he arrived where he is now. His workshop is located next to the Protestant Church and the Bureau, which is the only restaurant/ pub opened 7/7 in Summer. T comme Terre is special for its large windows letting a lot of natural sunlight into the workshop. It is really spacious and a lot brighter than others, we had the chance to visit. The stone walls join in a beautiful vault, his work is arranged by colours on dark metallic shelves.…

Spicy ginger & carrot soup

Hello ! When Autumn starts to show, the cold is never far away. So to keep up with changes of temperatures, I have an easy solution : spices. Spices like turmeric or ginger are known for their health virtues of keeping you energised and of boosting your immune system. Today I give you my recipe of a nourishing ginger and carrot soup. It is flavoured with a touch of fresh coriander and texturised by red lentils. It is perfect for this time of year. I admit, I had a bit of fun with making the texture of the soup. I wanted something creamy and that had a little something more, some lumps to give it some character. Who said that soups were boring? So, when the lentils were perfectly cooked, still a bit crunchy and tender inside, I took them out of the broth while it was still cooking. I…

Véronique Roux, artist & ceramist

Hi, So, as you know, cooking is not my only passion. I also paint on ceramic. I started painting when I was in High School, and I never stopped, and tried different mediums, going from canvas to ceramic plates. And this summer, B & I went to the Drôme, and spent some time in a village called Dieulefit, known for its traditional potteries. In the main street, a dozen of artisans exhibit their work. We met with several and they agreed to show us around their workshop and tell us about their craft, their passion and difficulties. We’ve done three interviews, and here is the first one. Meet Véronique Roux, of Diouloufet Céramiques. Walking inside Veronique’s shop on rue du Bourg, Dieulefit’s main street, is like entering a sanctuary. Everything is so delicate you’re afraid of breaking something if you come too close. Ceramic birds are suspended in the corridor…

Peach & buckwheat pie (gluten free)

I didn’t like pies when I was a kid, or rather I didn’t like cooked fruits. And then I discovered my grandmother’s pies. I remember that day, I visited my grandparents to the countryside and she had made the most delicious raspberry pie for dessert. It smelled heaven in the kitchen, and I was caught in it. Now every time I make pie or jam, I think of her. Last Sunday, B & I were invited for lunch and I brought a dessert that I thought was typical of summer, a fruit pie. So I used white and yellow nectarines, a some white peaches I had found on the market that same morning. It was really savoury, with a touch of fresh basil that goes so well with peaches. And there was this special nutty twist thanks to the almonds and nut butter I added to the pastry. Because of…

Healthy nut butter

Hi, By now you must know about my unconditional love for almond butter. It is so unbelievably addictive, hence why the 700g jar we buy at Naturalia only lasts us 3 weeks to 1 month top (ouch!). I personally find almond puree much better than nutella, although I’d like to try to make a homemade one, without all the rubbish they put in it, have any suggestion? In an attempt to wean myself a little bit from almond butter, I tried to diversify my range by putting a mix of nuts together. Therefore I made a nut butter with macadamia, Brazil nuts, walnuts, pecans, almonds and hazelnuts. I just added a bit of salt flower and the result is a super strong and delicious taste of nuts. It was brilliant with my buckwheat pancake recipe (egg free). It is such an easy recipe: if you too are crazy about almond puree…

Green pasta with creamy mint pesto

Hello, When I came back from the US, I was craving for a plate full of veggies! I was trully desperate to eat my greens. I also wanted something filling like pasta to give me energy, so I created a creamy avocado pesto to go with it, by mixing the avocado with mint, almonds, lemon juice and a bit of chili flakes. I mingled the pesto with some raw courgettes ribbons and some al dente linguine; I topped it with a bit of roquette and parmesan. Yummy! So there you go, an easy recipe that was soon to become a go-to green pasta meal. I evidently redid it the next weekend, and tried it this time without the pasta, on a Scandinavian cracker.  Oh, and if you make the pesto a little bit in advance, the mint will infuse better, it’s a nice twist. N.B : Material needed– food processor…