Category

Savoury

Category

Pear & curry chutney

I found out about the divine association of pears and curry thanks to an Australian friend. It was so delicate and tasty I decided to try it at home. This chutney/ compote goes really well with white meats and fish. So simple, in season, you should rush to make it at home. Pear & curry chutney 2 pears5 g salted butter1 tsp ground curry1/2 tsp ground curcuma (turmeric)1/2 tsp ground cardamomsalt & pepper15 cL water Peel the pears and cut them in small chunks.Melt the butter on a pan, medium heat.Add the pears and let it caramelise slowly. Then add the spices, mix it well.Let it cook for a few minutes. Add water and cover it.Reduce to small heat and let cook for 15min.Take off the lid, put on medium to high heat to reduce the water.Roughly mash the pear with a fork and serve warm to room temperature.…

Butternut gnocchis

Autumnal Sunday, not long before Halloween. It’s time to try some butternut recipes. We made butternut gnocchis, and my goodness it wasn’t easy (first time ever!). The thing  is, butternut has a higher water content, which makes it a but more difficult than with regular potatoes, because more liquid and elastic. But the recipe itself is pretty straightforward. You just need to slowly add wheat flour until the dough is okay to work with. Then you switch to rice flour to shape the gnocchis. A bit long, but very fun. We must have made over 100 gnocchis. And good surprise, they  hold well together after cooking. We tried them different ways, simply cooked with a mushroom and parmesan sauce (recipe coming up); as well as slightly fried on the pan with some figs and hazelnut pesto. Yum! Butternut gnocchis Handmade gnocchis, replacing the potato base with butternut 1 butternutnutmeg1…

Butternut curry with cumin spices

Hello there, I hope you are getting used to the cold and resisting tiredness. As you well know, I’m an addict when it comes to spices. I’m a big fan of currys and chilies at the moment, I make a big batch every week that fill up my lunch boxes. I find them comforting and nourishing meal. Today I present you this butternut curry. Butternut is a very soft type of squash that melts in your mouth. I also added carrots and red lentils, a good amount of spices and some almond cream to make it smoother. The vegan curry goes well with more veggies in case you miss your greens. I also had it with coconut crackers which was the perfect combination with the curry taste. You can find them in a bio shop, it kind of looks like polystyrene but it tastes really good I promise. And if…

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…

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…

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…