Category Archives: snacks

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!

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goat cheese briouates

It’s easy but it takes a little while to make so invite your guests in the kitchen to prepare them with you!

Goat cheese briouates are a Moroccan delight, crusty and soft, savory, to eat as starters or as an appetizer, serve it on a plate or in a buffet…

Don’t hesitate to replace the spices and herbs to make different kinds.

 

Here is the recipe of the day!
brick paper (or fresh rice paper for the gluten intolerant)

fresh goat cheese

pistachio (chopped coarsely)

1 organic lemon (washed)

a few mint leaves

2-3 saffron threads

Put the saffron threads in a teaspoon of water.

Use a zester to remove the zest of the lemon then cut it thinly with a sharp knife.

With a fork, mash the goat cheese and mix with the saffron, the zest, the pistachios and the mint.

Put one small spoonful of this mix on a brick sheet and roll to form triangles.

Oil a frying pan and cook the briouates until golden (about 3 minutes on each side).

Serve hot, at room temperature or even cold. 

Don’t forget the napkins: it’s crunchy!

If you want to replace the saffron, the mint and the pistachios, here are a couple ideas:

basil, pine nuts, parmesan

coriander, caraway powder, almonds

hazelnuts, garlic, rosemary

salty scones

With a pastry blender, mix:

250g of flour

1 tsp baking powder

25g pitted minced olives

1 egg

4 tbsp buttermilk

2 tsp of minced flat leaf parsley

Do not overmix the dough so it doens’t become too dense.

Cook for 12 minutes at 220°C.

Serve as an appetizer or as a snack.

For vegan scones and lactose free:

-you can replace the buttermilk with a mix of vegan milk and lemon juice

-egg replacer works wonder

For gluten free scones:

-replace flour with buckwheat flour or a mix of quinoa and rice flour… use the gluten-free mix you like!

gluten free scones

Gluten free scones are a little bit more crunchy than the ones containing gluten but there are as addictives!

If you’re NOT lactose intolerant, you can serve these with sour cream, very good organic butter. You can taste these with any fruit marmelade even though a fresh strawberry salad is a classic!

I thought about a mapple syrup cream that should work perfectly with these scones but I haven’t tried it yet!

With a pastry blender, mix:

225g buckwheat flour

2 tbsp baking powder

25g muscovado sugar

40g butter

125 ml buttermilk

1 pinch of salt

The mix should be sandy, not too smooth. Roll the dough at 1,5 cm high and cut round scones in it. Dress on an oven dish covered with cooking paper.

Cook for 20 minutes at 190°C.

Eat while still warm with homemade jam, raw organic butter, … 

No lactose version:

Replace the buttermilk with a mix of vegan milk (soy or rice is perfect) with 2 tbsp of lemon juice to get 125 ml of liquid.

You can add more lemon if you like it zesty!

The butter can be replaced, as usual, with vegan butter or coconut oil.

Those are perfect as snack or as appetizers… I don’t always cut them as “perfectly”. Often I spred the dough, cook it, and break some pieces afterwards. In that case, I mix the nuts with the dough.

Preheat the oven at 150°C.

With a pastry blender, mix 270g of buckwheat flour, 180g of cold butter (cut in thin slices or little cubes), 10g of agave syrup, 1 pinch of sea salt flakes; 2 tsp of 5-spices et 1 egg.

When everything is sandy and kinda sticks together, spread the dough and cut it with a cookie cutter. Decorate each sablé with half a walnut.

Cook for 20 minutes and let it cool.

It’s way better than crisps!

You can replace the egg by vegan egg replacer. It works perfectly.

You can replace butter with coconut oil.

bresaola roll with ricotta or soft tofu

to serve as appetizer… super easy and always impressive to taste buds!

Mix fresh ricotta with a bunch of minced basil, pepper, and a few minced nuts or almonds.

Spread the mix thinly on a slice of bresaola and roll.

That’s it!

 

You can put seasoned soft tofu instead of the cheese for a vegan version.

homemade grissini

To start, mix 20g of fresh yeast with 3 tbsp of lukewarm water. “Let activate” for 15 minutes.

In the bowl of your stand mixer, pour 500g of flour and dig the centre. On the edge, pour 2 tbsp of salt, pour the yeast activated in the water in the centre of the flour. Add 1 tsp of sugar (unrefined) and 6 tbsp of olive oil (cold pressed). Knead the dough and add, little by little 20 to 25 cl of lukewarm water. The water quantity depends on the atmospheric condition. Let the mixer knead the dough 5 to 10 minutes until it’s soft and smooth. If it’s too dry add a litlle water. If it’s too sticky, add a little flour.

Divide the dough in three batches.

Work each one by hand while adding :

2 tbsp of dried oregano to the first batch

2 tbsp of black sesame seeds to the second batch

2 tbsp of roughly minced walnuts.

Leave to rest at room temperature, covered with a clean towel, for 1 hour.

Preheat the oven at 200°C.

Work the dough a little bit then form a roll that you’ll cut in 1,5cm slices. Roll each slice to form grissini and put it on cooking paper on an oven tray. Cook for 15 minutes until golden.

You can dip those grissini in the pesto rosso (see yesterday’s post, the sardines’ rillettes, or roll the grissini in Parma ham.

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quinoa snack

What can you do with leftovers of quinoa?

A good snack!

I mix cooked quinoa with a little bit of agave syrup, some spices I have on hand (vanilla, cinnamon, …), a pinch of salt, and lots of nuts (walnuts, pecan, hazelnuts…).

If you want something a bit creamy, cook the quinoa with vege-milk (soya or almond) instead of water.

With a round baking shape, press the quinoa mix into round and put on an oven-dish covered with cooking paper or a silicone sheet. Cook for about 15 minutes at 175°C until golden.

Serve on a small plate with the help of a spatula.

It’s warming and just perfect with the cold outside!

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Cookies for the sensitive ones (with the possibility to make it a sugary treat!)

As I said earlier, I can’t eat carb of any kind at the moment and no sugar so I made a “cookie” recipe that satisfies me and calms my hunger! It is almost free of sugar (but it is possible to add more for those who don’t have watch their GI intakes!) and it is free of gluten.

 

The consistance is very like sablé cookies so it breaks easily but the texture is very like the real thing!

So here it is:

1/4 cup of hazelnuts roughly chopped

1/2 cup of walnuts cut in quarters

130g ground almond

90g of gluten-free mix (tapioca flour, garbanzo flour, arrow root)

50g buckwheat flour

1 tbsp sea salt flakes

1 tsp baking soda

1 tbsp maple syrup (go up to 50 to 100g of muscovado sugar, maple syrup or agave syrup if you don’t watch your GI!)

1 grated vanilla pod (use the grains only)

1 egg

185g of soft butter (real butter or coconut butter)

 

I turn on the oven on 150°C.

I mix everything together.

 

Spread the mixture on a parchment paper (or silicone sheet) and put in the oven for around 15-20 minutes.

Break the cookie in chunks or cut it with a cookie cutter and enjoy!

 

If you use just 1 tbsp of maple syrup than the more nuts there is, the better it is. Once you’re detoxyfied of sugar, it’s not so odd to eat, it’s even enjoyable especially with the little hint of vanilla!

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