Tag Archives: vegetarian

Spring rolls

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SPRING ROLLS WITH CUCUMBER

This fresh recipe is also crunchy and full of layers of flavors that awakens the taste buds. You can change it to make it a salad. 

The sauce works on steamed vegetables, slow cooked poultry, white fish or silken tofu… You can prepare a lot of the sauce and keep it in the fridge for a few days. Take those rolls for a pic-nic or lunch but wrap them separately so they don’t stick together and stay humid. 

For 12

Sauce & marinade :

150ml soy sauce

120ml lemon juice

4 tbsp fresh peeled and grated ginger

1 peeled, minced garlic clove

1 deseeded Thaï red pepper, thinly minced (use gloves while working with hot peppers)

2 tsp of sugar

freshly ground pepper

  • Put everything in a bowl, mix well and put aside.

The rolls :

2 cucumbers, peeled to makes stripes, deseeded and cut in thin julienne

1 avocado cut in thin stripes

1 carrot, peeled and cut in julienne about  7,5 to 10cm long

1 red pepper, deseeded and cut in thin stripes

200g thin rice noodles (prepared as said on the package)

1 dozen fresh coriander branches, minced

2 tbsp of sesame oil

12 rice paper sheets

  • First marinate the cucumber. Prepare all the other ingredients then sieve the cucumber but keep the sauce for service.
  • Put the rice sheets, one by one, in warm (but not hot) water so it softens.
  • Garnish the soften sheets with the noodles, then with a little of each ingredients. Roll, folowing the instructions on the rice paper package.

Garnish :

1 small handful of grilled and salted peanuts, coarsely minced

To serve:

  • Cut each roll in two, put on a plate, pour some sauce and sprinkle with the peanuts.
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This is a recipe that makes me travel. I also forget the weather, if it’s a bit too warm to be comfortable or a bit cold for the season. There is some sweetness, some acidity, some salt, a bit of umami. It’s quite balanced and the meat eater won’t miss the meat here although you can add some chicken or shrimp in each roll. Actually, I find it more whole when prepared this way. I guess I could add some crunchy onions but I don’t really miss it here.

I think spring rolls are a great way to eat lots of veggie and to adapt to each season although you might want to change the name then!

What is your favorite spring roll recipe?

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vegetables stew with lentils, coriander and spices

 

This a nourishing meal, easy to prepare un advance. Rich in vitamins and minerals, it can be adapted to all seasons…

I like my vegetable cooked al dente but you can leave it to cook longer, until melted.

Cover 1/2 a cup of green lentils in water and leave to rest overnight. The next morning, drain and rince well. Leave in a colander over a bowl. Before preparing your meal, rince well again and cook in a steamer, covered in water for about 25 minutes.

This way you get sprouted lentils which are easier to digest in richer in many good nutrients. 

Once cooked, drain the lentils if necessary.

 1 tbsp of coconut oil or olive oil

1 peeled and minced onion

2 peeled and minced garlic cloves

2 tbsp of minced fresh ginger

1/2 tsp of strong paprika or mild chili flakes

1 tsp of grounded fennel seeds

tsp of grounded coriander seeds

1 tsp og grounded cumin

1/2 washed brocoli cut into florets

2 washed, peeled and diced carrots

1 small fennel, washed and minced

1 small zucchini, washed and cut in thick dices

2 cans of tomatoes

1 bouquet de coriandre fraîche lavée et émincée

Heat the oil in a cast iron pan or in a wok. Add the onion and the garlic. Once melted, add the spices (cumin, coriander, fennel seeds and paprika) and the ginger. When you can smell the spices, add the brocoli, the carrots, the fennel and the zucchini. Cook over warm heat for about 5 minutes then add the tomatoes and the lentils. Leave to cook 5 to 10 more minutes.

Salt in the end.

Serve with the fresh coriandre.

For a more whole meal, serve with a bowl of steamed rice. 

Adapt the vegetables to the season (replace zucchini for squash, use fresh tomatoes…). Vary the spices, the fresh herb, replace the lentils for garbanzo beans or quinoa…

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baby food but not quite

Being a mother is quite time consuming and the perfect test to see how you adapt to new situation! As soon as you get around to breast feeding or to organizing bottle schedule, you have to learn how to give real food to your, already, a few months old!

So, here are a few ideas of mix that you can actually use for adults too, mixed or not, to accompany some protein (vegan or vegetarian or meat) and, maybe a few raw veggies to get some crunch.

I cook everything in an electric steamer then I mix and I might add some water if the mix is too thick which can be the case with rice.

You’ll have a few * to give you ideas to complete the mix to get an adult meal.

Until now, my baby has eaten all of it without spitting it out!

potatoes + beetroot*

rice + cherry tomatoes

cucumber + millet

parsnip + rice + basil**

quinoa + broccoli

sweet potatoes + mushrooms

turnip + millet

potatoes + parsnip + fresh coriander

fennel + rice***

pumpkin + cauliflower

potatoes + zucchini

celeriac + basmati rice

sweet potatoes + carrots

I either add some virgin olive oil or some organic butter.

It’s so great to see my kid test new food and to see the promise of so many shared meals!

* The potatoes and beetroot purée is great and delicious. It would be perfect with some fresh ruccola and goat cheese. Why not a few chopped hazelnuts and for the meat eater, a nice steak.

**I also tried the parsnip and rice with fresh coriander. For adults, adding some freshly grounded coriander would be delicious. I would keep them unmixed and serve it with a curry made with coconut milk and lots of veggies. If you need protein, you can add some lentils or some chicken to the mix.

Don’t hesitate to add heat!

***If you use some arborio rice (the round one for risotto), you could serve it with Italian sausage containing fennel seeds or heat some fennel seeds in a hot pan and add cubes of firm marinated tofu.

Marinate the tofu in a mix of olive oil, freshly grounded fennel seeds, salt and pepper.

Add some sauce made with a reduction of white wine, shallots, a little water and saffron. When the reduction is ready add either butter or olive oil to emulsify.

 

 

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a nice custard pie (to serve with Japanese tea)

A good, homemade, custard pie; I think nothing’s beats it after a nice autumnal walk. I breath fresh and humid air from the woods and the fields. No one in sight. Sometimes a little bundle of fur passes by very quickly. I walked on a crunchy carpet of dead leaves, avoided puddles and mushy earth, and filled my nostrils with the scent of mushrooms, moss, hazelnuts. And what about the great colors around the hills…

The dough recipe has been posted earlier (I got it from Maggie Beer’s book “Maggie’s Harvest”). It’s rich and as great with a sweet or salty filling. Also it works great with gluten-free flour. 

250g of flour (I chose buckwheat flour)
200g butter in cubes
125 ml sour cream
1 pinch of salt
 
Mix the flour, the salt and the butter with a pastry blender or a fork until the mix is sandy.
Add the cream and mix until you can form a ball. Wrap the dough in cling film and refrigerate for 15 to 20 minutes.
Spread the dough and use it for 2 tin of 24cm diameter (you can freeze one of the two).
Refrigerate again for about 20 minutes.
Preheat the oven at 200°C.
Prick the dough with a fork and cover with cooking paper.
Spread some weight (ceramic balls, rice or dry beans) on the paper and cook in the oven for 15 minutes.
Take the weight off as well as the cooking paper and put back in the oven for 5 minutes.
 
To garnish the dough, a very simple custard does the trick (the amount is for 1 pie):
250ml de cream (either raw cream or veggie cream: oat, almond, coconut,…)
2 eggs
½ grated vanilla pod
2 tbsp of maple syrup  or honey
I don’t put too much sugar because I like it light on the sugary front and the pie is satisfying enough that way!
 
I serve this pie with warm tea, preferably Japanese (kukicha is great but sencha and bancha are even better to balance the creaminess of the pie).
 
When is the next outdoor walk?
 
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tea time in London and the recipe of one blondie

 Aaaaah, small English patries served with tea… it’s too cute to be ignored! 


Before I go on further, I would like to wink to my friends Angélique & Jonathan. They love London and not only because of Harry Potter or Peter Pan. Jonathan asked Angélique to marry him in London (how romantic is that!).

Anyway, I found a small book celebrating tea time! Pictures are fun and there is a few cute drawings around the recipes.


After going through the pages several times in search of THE recipe to try, I put aside the Christmas cake type (not in season) and the brownies or scones I already posted on this blog although I was mouthwatering in front of the scones recipes. After all, strawberries are in season! 


Anyway, my love for rock n’ roll and of “caramel au beurre salé” has won the recipe game.

My blondie is a bit tanned ’cause I use whole sugar instead of white sugar. You do as you like but whole sugar is super good! 

Oh, and yes, as usual, I put a third less of the sugar quantity advised in the book. I could have divided it by 2 (for the blondie, not for the caramel… a sugar free caramel is just not meant to be!).


You need:

For the caramel:

100ml sour cream

1 tbsp maple syrup

75g sugar

25g butter in cubes

1/2 tsp salt

60g salted peanuts (chop them roughly)


For the blondie:

220g melted butter

200g sugar

1 tsp vanilla extract

2 eggs

200g flour (I used 150g buckwheat flour and 50g whole wheat flour T110 – for the gluten-free version, mix buckwheat and rice or buckwheat and chestnut flours)


And now, to the stove:

Thee caramel:

Bring the cream and mapple syrup to boil. Set aside.

In a pre-heated pan, add 1 tbsp of sugar. When it’s melted, add the rest of the sugar a little at a time. Turn the heat down and when all is melted, add the cream (still warm). Mix, add the butter while mixing. When the butter has melted add the salt and pour in a bowl. Mix in the peanuts and set aside.

Salted peanuts are IN-DIS-PEN-SA-BLES. This blondie wouldn’t be as charming without them.


For the blondie dough: preheat the oven at 180°C. Add the sugar to the melted butter and whisk. Add the vanilla extract then one egg at a time until incorporated.

Add the flour and the salt. When the mix is smooth, pour in a 33 x 23 cm or 24 cm diametre mould.

Pour the caramel mix here and there over the blondie mix and, with a knife, push the caramel in the dough. It has to be irregular.

Cook in the oven for 20 to 25 minutes. Don’t overcook.


 Delicious! I recommand this to everyone even if you’re not Angélique or Jonathan, even if you don’t like London.


God save the Queen! and it’s her Jubilee… things are just at the right place at the right time!


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another brownie: Chloé’s recipe

VThe very feminine Chloé, who has a very English/American kind of pastry salon has written a book to share her recipes: cookies, whoopies, cupckes… I don’t know if the book exist in English but if it ever does, it’s perfect to offer to someone who loves pastry, kitsch, pink, and womanly women!

The name of each pastry is fun and easy to make and she thought about the intolerant with 2 recipes: Betty or the dairy-free cookie and Carla Brownie for the gluten sensitives. I tried the last one because I just bought rice flour and I had all the other ingredients on hand. Also it’s super quick to make.

Verdict ? I did take some sugar off but the result was there. I wasn’t disappointed so next time I might try the Betty cookie or the heartbroken bear.

told you it was for pink amateur!

the recipe follows: 

6 to 8 persons

200g 70% dark chocolate

110g room temperature butter

100g brown sugar

3 eggs

1/2 tsp vanilla extract

1/2 tsp salt

65g rice flour

a few pistacchios


Turn on the oven at 160°C.

In a bain-marie (double broiler), melt the chocolate and butter.

Whisk the eggs with the sugar then add the melted chocolate. The meix should be shiny and smooth.

Add the rice flour with a spatula then pour in a rectangular mould (if not in silicone, line the tin with parchment paper).

Add a few pistacchios on top.

Cook for 40 minutes then leave to cool.


Yum!

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chickpea soft cakes

Preheat the oven at 180°C.

In a food processor, mix 2 cans of rinsed out and drained chickpea with 4 organic eggs, half a tsp of sea salt flakes.

Don not overmix so there still some chunks in the mix. The dough is damp, it’s normal!

Mince one red onion and 1 bunch of fresh coriander.

Add to the chickpea mix.

Pour in muffin tins and cook in the oven for about 35 minutes.

Serve with this sauce:

1 garlic clove peeled and minced, some tamari (soy sauce), a pinch of Japanese hot pepper (Ichimi Togarashi), some more fresh minced coriander, and the juice of one lime.

Serve with slices of avocado, of cucumbers, and of tomatoes.

Perfect to eat cold for a pic-nic or a buffet!

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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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pesto rosso

Again a very easy and super fast recipe to make! And so much better then the any one you can buy in the store!

When you made it once and tasted it once, you can’t go back. It’s the same with green pesto! Better make a lot as it’s quickly eaten!

In an electric chopper, mix a dozen of dried tomatoes, a dozen of walnuts lightly fried in a hot frying pan (no oil needed – be carefull it goes fast!), 1 tsp of dried oregano, a few flat parsley leaves, 2 garlic cloves, a big chunk of parmiggiano cut in cubes.

Add olive oil to get the right consistency. Transfer in a glass container avoiding air bubbles, and cover in olive oil so it’s preserved for longer. Keep in the fridge.

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thin galettes

Those cookies are really easy to make. They will taste like Brittany if you ever went there.

It’s crucial to choose great ingredients. The list is simple and if you choose mediocre ingredients, you won’t have anything to hide or cover the disaster.

The butter is the choice ingredient. Try to find raw butter for a better and true taste.

For the flour, choose half-whole organic wheat flour, if possible stone grounded.

Choose Guérande salt or grey sea salt.

For about 70 galettes.

285g organic half-whole flour

100g raw butter

100g sugar

1 egg

1g baking powder or baking soda

5g grey sea salt (de guérande if possible)

Melt half the butter.

In a stand mixer, mix the other half of unmelted butter with sugar. Add the melted butter, the egg, then the salt. Don’t overmix.

Mix the flour with the baking powder or soda and add to the previous mix.

Leave to rest 30 to 45 minutes.

Spread the dough to get 3 to 4 mm thick and cut it with round cutter.

Cook in a pre-heated oven at 240°C on a tray covered with silicone or baking sheet.

Cook for about 7 minutes but take the cookies out as soon as they’re golden.


You can freeze the raw dough as a roll and cut thin slices  that you’ll cook a little longer.


You can make a gluten free mix by using buckwheat flour instead of wheat flour.

I’m afraid you won’t get the same satisfying and authentic result by replacing the butter* with anything else.


*The butter is lactose free (all the lactose stays in the whey. Butter is very good for you health if it comes from a good source.


P.S. I’ll give away those cookies next Saturday (may 19th 2012) in Huy for Jamie Oliver’s FoodRevolution Day!

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