Monthly Archives: October 2012

Parsnip velouté with miso

Trish Deseine is a great cook. She’s Irish and lives in Paris. She writes beautiful books and in the last one I learned she worked with Donna Hay whom I find fantastic also.

I don’t think her last book exists in English (not yet at least) but just in case you get French its called “Grande table, petite cuisine” and it’s edited by Marabout.

I adapted this recipe from her book (I made it dairy free as I don’t find necessary to add cream to this delicious and tasty soup). I think that cream tends to blend/bland the taste instead of elevating it.


It’s the perfect soup for the cold weather and it changes from the pumkin soup (which I also love).

It’s a great soup to serve at a nice dinner and it’s very healthy. I do love tasty but healthy recipes so I need to share them when I can. And this one is so easy to make… One more bonus!

The red miso and maple syrup mix is delicious in itself and it’s really close to the hoisin sauce. Although here there is no additives of any kind (if you choose your ingredients well, of course). I think I’ll use it next time I make spring rolls or duck. 


 For 6 persons:

750g of washed and peeled parsnip 

1 liter of home made chicken or vegetable stock (or water if you don’t have any)

salt, pepper

3 tbsp of red miso 

2 tbsp of maple syrup 

Cut the parsnip in pieces.

Bring the stock to boil and add the parsnip. Cook them about 20 minutes until cooked through.

Mix to get a thick and creamy soup.

Mix the red miso and the maple syrup to dilute them well.

Répartir Divide the soup in the bowls and add the miso sauce on top. Don’t over mix so you get a nice contrast.

Serve warm and enjoy!



smurfy whoopie

When I decided to try this recipe, I was suppose to make pink whoopie but I didn’t have any red coloring. I had blue! Actually, I love the fifty shades that came out of it! And really it’s a smurfy blue (and the Smurf are from Belgium so, maybe, I’m even more happy with the result!)

 For 40 whoopies:

250g flour

5g baking powder

2,5g baking soda

100g butter

125g sugar

2 pinch of salt

1 egg

10cl milk

200g white chocolate

5cl cream

2 tbsp violet syrup (or strawberry)

2 drops of blue food coloring (or red)

Preheat the oven at 180°C.

Put a sheet of cooking parchment on two baking tray.

Sift the flour, the baking powder and the baking soda.

Beat the butter so it becomes creamy. Add the sugar and salt.

While whisking/beating, add the egg and the milk.

Add the flour without overworking the dough.

Put the dough in a piping bag and put small amounts on the baking paper (about 20 cookies per sheet).

Cook in the oven 8 to 10 minutes.

Melt the white chocolate in a bain-marie (double boiler).

Bring the cream to boil and pour on the chocolate. Mix well. Add the syrup and coloring.

Mix and leave to cool in the fridge for 1 hour.

With a spoon or a piping bag, spread the chocolate on one of the cookies and press with a second cookie to form a whoopie!

Keep them in the fridge if you don’t eat them all.

Don’t smurf too much while eating them but smurf them anyway!