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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…

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…