Monthly Archives: May 2013

Quick! some raw sauce to enjoy before the sun’s gone again!

Quick, quick, before the sun disapears again… a sudden need for raw food!

If you have great quality and in season ingredients, it’s almost enough by itself! Like my own best of (although I should be patient and wait for a while, though knowing August will be the best time): tomatoes with just a few drops of great olive oil, a bit of sea salt flakes and freshly ground pepper.

I try all the tomatoes I can get my hands on: ancient varieties, green, yellow, Italian, heart shaped, big, small, cherry… I can’t get enough!

But today, as I have to be quick about enjoying the weather (tomorrow it’ll rain again), I decided to make a delicious raw sauce in which I will dip the vegetables I have on hand. Maybe I’ll put a teaspoon or two inside an halved avocado. If I can stop myself from eating it directly from the bowl 

It would be wonderfull with cabbage rolls or California style rolls (I just roll a nori sheet around some julienned vegetables and spread this sauce before I wrap the sheet and can’t wait to taste!). For the meat and fish eaters, it would be very good with chicken, turkey or any fish, either raw (for the fish) or steamed (for meat and fish).

Just blend:

4 tsp of white miso 

2cm fresh ginger roughly chopped

4 tsp of lime juice

2 tsp of almond butter

4 tsp of water

It’s great with tahini instead of almond.

I would suggest you make more of the sauce, respecting the ratios. It keeps for a few days in the fridge (I can’t help spooning in the bowl every time I pass by the fridge…).

I add the water carefully to get the right texture. You don’t want it to be too liquid.

So, if in your part of the world, spring has a hard time showing up, give it a hint with this recipe!

beetroot patties, lemon pesto and mushrooms confit

20130123toqué10 For 5 patties

About 450g raw, cleaned, peeled beetroot

50 to 100g of sheep’s hard cheese

1 peeled shallot

1/2 tsp) of dry thyme

1/4 bunch of flat leaf parsley

1 tsp fennel seeds freshly grounded

20g of chickpea flour

20g of oat flakes

2 beaten eggs

salt, pepper 

Separate the leaves from the parsley branches.

Grate the beetroot.

Cut the cheese in pieces. 

Mince the shallot and the parsley leaves. Discard parsley branches opr use it in homemade stock.

Mix all the ingredients and leave to rest in the fridge for 30 minutes.

Don’t oversalt as the cheese is already salty. 

I skip the salt as the pesto is salty enough.

Turn the oven on at 180°C.

With a stainless steel cutter, form the beetroot patties on a baking sheet covering an oven dish. Press with a spoon and cook for 20 to 30 minutes.


For the mushrooms :

1 small Paris mushrooms punnet

1 oyster mushrooms punnet

1 small minced peeled onion.

Brush the mushrooms to clean them and mince it.

Melt the onion in olive oil on a warm frying pan. After 3 minutes, add the mushrooms and leave to confit with salt and pepper. Mix in gently from time to time. It’ll take 30 minutes. The mushrooms should be dry and golden.

For the quinoa:

Cover the quinoa with water and leave to rest for 12 hours. Rinse well and drain. Pour in a pan, add salt, pepper and the grounded fennel seeds. Cover with water and cook for about 15 minutes.

In a frying pan, heat a little olive oil and add the quinoa to dry it and obtain a light golden tone.

Rectify the seasonig to taste.

For the pesto:

1 peeled garlic clove

60g walnuts

1/2 bunch of flat leaf parsley

1 pinch of sea salt flakes

4 tbsp olive oil

the zest of 1 lemon

2 fresh goat cheeses

In a blender or a mixer, mix the garlic, walnuts, parsley leaves (discard the branches), lemon zest and sea salt flakes.

Add the olive oil and mix again then combine with the goat cheeses.

On the plate, dress the quinoa with a stainless steel cutter. Put the beetroot patties on top and decorate with the pesto.

Add the mushrooms on the side.

Leave the remaining pesto in a bowl for each guest to get more !