Tag Archives: swift meal

chicken & mango salad

Here is a fresh and quickly made salad.

Cook half a chicken breast in boiling chicken stock for about 10 minutes (depending on the thickness). Take the meat out but wait at least 10 minutes before cutting into bites.

Peel and cut a mango into stripes.

Cut 1/2 a cucumber in two, lengthwise, take the seed out with a teaspoon. Cut the cucumber in thin stripes.

Mince a bunch of fresh coriander.

Soak 1 tbsp of tamarind in 3 tbsp of boiling water for several minutes then filter.

In a bowl, mix the tamarind juice, 1 red hot chilli pepper deseeded and minced, 2 tbsp of tamari (soy sauce), 1 tsp of caraway powder.

Mix all the ingredients together.

If you have time, marinate the cooked chicken overnight in the sauce.

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lemon custard

Here is a very easy dessert for those who love lemon!

Preheat the oven at 170°C.

Whip 3 eggs + the zest of one organic lemon + the juice of 2 organic lemons + 150g of muscovado sugar.

Pour the mix in small bowls (suited for the oven). Cook them in a bain-marie, in hte oven for 45 minutes.

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Japanese cuisine

I got this book in French but in English you can get it too: “Japanese” ACP Magazines Ltd.

The book is super appetizing and about one of the best cuisine for me: Japanese cuisine. Well, of course, by now almost everyone knows syshi but Japanese cuisine is more then that: Japanese curry, tempura, sea weed, tofu, grilling, marinade…

To test the recipe from this book, I choose teppanyaki. I don’t have a barbecue or a real teppanyaki but my cast iron skillet will do perfectly.

The recipe suggest using shrimp and chicken along side the beef but I only used beef.


850g fillet of beef

60ml of Japanese soy sauce

2 garlic cloves, crushed and peeled

1 Thaï hot pepper, deseeded and minced

4 dry shiitake mushrooms

1 peeled and minced onion

1 red pepper washed and sliced

4 scallions, minced

3 young zucchini, cut in large lengthwise chunks

3 young leeks cut lengthwise


125 ml soy sauce

1 tbsp mirin

1 tsp brown sugar

2 cm fresh grated ginger

1/2 tsp sesame oil

Mix the beef, soy sauce, garlic and hot pepper. Leave to marinade at least 15 minutes.

Rehydrate the shiitake mushrooms about 15 minutes in cold water then cut the foot. Slice.

Heat you skillet and add a little sesame oil (spread with towel paper). Grill  the peppers until soft, grill the zucchini skin side up until golden, melt the onions until golden, and do the same with the leeks.


Mix the ingredients for the sauce and heat slowly until sugar is mixed in.

Add the mushrooms and the scallions.

Take the meat out of the fridge 10 minutes before cooking so it stays tender after cooking. Grill the meat on the cast iron skillet, on the barbecue or teppanyaki.


 Serve the meat with the vegetables and the sauce in an individual bowl.

If you can’t go without, serve with round Japanese rice.

If you have an electrical plancha/teppanyaki/grill, serve this with the shrimp and chicken (marinated with the beef) and let each guest cook as he/she wishes.

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slow-cooked miso glazed salmon

This is really easy and delicious! It’s great warm or cold… If you want some carbohydrates, add basmati rice or rice noodles.

Take a salmon filet and pour 2 tbsp of mirin (rice vinegar), 2 tbsp of sake (rice alcohol), and glaze with white miso (be generous!). Put the salmon in an dish oiled with sesame oil. sprinkle sesame seeds (black and white… it’s prettier!).

Cook in a warm oven at 85°C for 30 minutes.

In the meantime, cook red pepper stripes in sesame oil with some spices (I used the hot Japanese mix Ichimi-togarashi).

Boil some water and pour over washed sugar-peas in a bowl.

When the salmon is cooked, the red peppers will be all melted and the sugar peas cooked al dente (drain them).

It’s ready!

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lentils to eat your eyes closed!

Yes, the colour is weird but you can trust me, this dish is delicious!

I sprouted the lentils so I soaked it overnight then rinced and strained twice a day.

I cooked the lentils in a little bit of water for 20 minutes.

5 minutes before the end, I added a few frozen peas, I covered, I turned off the heat and I left it overnight. This morning I added:

-the juice of 1 lemon and its grated zest (organic and not chemically treated, of course!),

-1 can of tomatoes (in cubes) simmered for 30 minutes with a little olive oil (always cold pressed), Provence’s herbs, Cayenne hot pepper, and se salt flakes,

-1 can of artichokes hearts cut in 2

-1 can of artichokes bottoms cut in stripes (here, the hearts still has the leaves, the bottom doesn’t)

-a little cold pressed oil

And that’s it! Ready and taken away!

It’s fresh, delicious, and nourishing!

I insist… the colour is strange (but with lentils it’s hard to do otherwise), but I invite you to try this recipe!

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pumpkin and fish

This is a colourful dish to warm up in the winter!

In a cast iron pan heat a little bit of olive oil and a pinch of Cayenne pepper (or more if you like it hot!).

Add 1 pumpkin cut in cubes(I use potimarron but I couldn’t find the exact translation… it’s a small pumpkin that doesn’t need peeling! but any squash would do as long as it’s not too watery).

Salt a little bit but not too much as you’ll then add black pitted olives (I found organic ones from Tuscany – Italy, actually it’s olives “alla Toscana”… it’s really flavourful). Let cook for 30 minutes.

Add cubes of very fresh cod fillet (the heart of the fillet is even better) on top of the pumkin without stirring. Cover ad let cook for 15 minutes. The fish is steamed and stays tender and really white.


Even cold it was really cold. You could serve it with rice, millet, quinoa or buckwheat. I found it perfect just like that.

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meatballs – Japanese style

I guess you noticed that I have a fondness for anything Japanese… and for meatballs!

Meatballs are so quickly made, so easy and so versatile… I always make too much so there are leftovers for our lunches.

These meatballs are inspired by the gyoza stuffing (gyoza are delicious dumplings both fried and steamed).

For about 5 persons:

Mix 700g of minced beef + 200g of grey shrimps + 1 bunch of spring onions / scallions thinly minced + 2 tbsp of mirin (rice vinegar) + 2 tbsp of tamari (soy sauce – now there is some less salty – my choice!) + 2 tbsp of sake.

Put some sesame oil in an oven dish and cook for 30 minutes at 150°C or 45minutes at 85°C (it’s healthier as you don’t burn the meat, the enzymes are still fonctionning, also the meat is softer).

I served it with a salad of Chinese cabbage seasoned with mirin, tamari and hichimi togarashi (a Jamanese mix with hot pepper and black sesame oil).

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a hearty soup or an all-in-one meal

The day before:

rince 1/2 cup of quinoa then let it soak well covered in water overnight. Drain the grains, rince them well. You can let it sprout a few days by rincing twice a day. Quinoa is sprouting quiet fast!

Next day:

Heat 2 tbsp of olive oil in a pan.

Peel and wash 500g of Jerusalem artichokes. Cut it in cubes and add in the warm oil.

Let it cook until it starts to soften, about 10 minutes.

Add 1,5L of vegetable stock and bring to boil.

Add 1 tin of garbanzo bins rinced and drained.

Add the quinoa sprouts and the zest of 1 lemon.

Leave to slowly cook for 20 to 25 minutes.

Serve in a bowl with fresh minced flat parsley and dill.

Easy, great as a cold/hot lunch.

If you want some meat, 1 or 2 thin slices of dried or smoked duck is great!

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chicken curry or almost

Here’s what you’ll need:

-basmati rice

-chicken breasts

-Jerusalem artihokes, washed, peeled, and cut in cubes

-parsnip, washed, peeled, and cut in cubes

-fresh ginger, peeled, minced finely

-1 stick of lemon grass, minced finely

-1 onion peeled and minced finely

-1 garlic clove peeled and minced finely

-Kaffir citrus’s leaves

-a little bit of olive oil

-2 small cans of coconut milk

-nuoc nam to salt


-a bit of chili if you feel like it

It’s very easy. You need to blanch the parsnip and the Jerusalem artichokes in a big pan of boiling water until it boils again slightly. Then drain the vegetables.

In a cast iron pot, heat the olive oil, add the onion, the garlic, the lemongrass, and the ginger. Let it cook slowly until translucent then add the chicken cut in cubes and let it gold a little.

Empty the coconut milk cans above the chicken, rinse them with hot water and add that water in the pot. Add the kaffir leaves, he nuoc nam, and the chili. Put the id on and in the oven at around 160°C for 30 to 45 minutes.

Just before serving, cook the basmati rice and it’s done!

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super easy chicken

This easy super easy and quick to make. I put everything together, put the dish in the oven, went to my yoga class… when I was back, it was ready! Just the perfect supper for a cold evening!

In an oven dish, drizzle a little olive oil (brush with a kitchen paper so there’s some everywhere). Cut carrots in slices,white mushrooms in halves, potatoes in chunks: put everything in the oven dish. Add whole garlic cloves, some frozen wild mushrooms, dried herbs like rosemary and thyme.

Take one chicken thigh for each eater. Under the skin slide some fresh butter (non-dairy ones like soy butter or real one if you can). Put the thighs on top of the vegetables. Add some chunks of butter here and there on the plate, salt, pepper.

Cook about 1h30′ in the oven at 175°C.

It’s just delicious and comforting!

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