French Lentil & Carrot salad

A colourful salad to add a little punch to your day. Light yet filling it is the perfect lunch box take-away for school or work.

Ingredients: (for 4 persons)
1 kg carrots
100 gr green lentils
120 gr goat cheese
50 ml milk
1/2 red onion cut in rings
4 tbl spoons of olive oil
1 tbl spoon of vinegar
thyme
salt & pepper

Preparations:
1.) Wash and peel the carrots. Cut them in half or in four if they are large. Place them on a cooking plaque, sprinkle with 2 tablespoons of oil, salt, pepper and thyme. Mix and cook in an oven preheated to 180°C during 30 minutes.
2.) Put the lentils in a pan, cover with cold water and oil. Salt and allow to cook for 20 minutes. Drain and pour in a salad bowl. Add two tablespoon of oil and one tablespoon of vinegar—allow to become tepid.
3.) Mix the goat cheese with the milk, pepper and the rest of the thyme to obtain a creamy sauce.
4.) Mix the carrots with the lentils, add the onions rings. Divide in the plates and pour on the goat cheese sauce. Voilà!

Guacamole - the best

I loooove guacamole! I usually serve this with wholegrain tortilla chips and it is also great along side some grilled white fish.

Ingredients:
2 ripe avocados, seeded, peeled & halved
½ lime juiced
½ red onion, diced
2 tomatoes, seeded, diced
1 tbs chopped coriander
1 garlic clove, minced
Salt & pepper

Preparations:
1.) Add the avocado and lime juice into a bowl. Use a potato masher or a fork to roughly mash until it is the consistency you like.
2.) Mix in the rest of the ingredients.

One Pan Mexican Quinoa

Searching for an exotic, healthy weeknight supper? Here is your answer. Also a big hit with gluten-free and vegetarian family and friends.

Ingredients:
1 tablespoon olive oil
1/2 cup diced yellow onion
2 cloves garlic, minced
½ a large jalapeno, minced (taste to make sure it's not too spicy)
3/4 cup quinoa
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (14.5 oz) can fire-roasted diced tomatoes (not drained)
1 cup corn
1 teaspoon chili powder
1/2 teaspoon cumin
salt and freshly ground black pepper
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves

Preparations: 
1.) Heat the olive oil in a large skillet with a lid over medium heat.
2.) Sauté the garlic and jalapeno until it starts to brown, about one minute.
3.) Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, and salt to the skillet and stir to mix well.
4.) Bring the liquid to a boil, then reduce heat to medium low and cover the pan with the lid.
5.) Cook covered for 20 minutes, until the quinoa is cooked through, but stir it halfway through cooking just to make sure the quinoa cooks evenly.
6.) Before serving, sprinkle the chopped cilantro and diced avocado on top and then squeeze ½ of the lime in as well. Taste and add more lime juice, salt and pepper if needed.

American Pasta salad

A great recipe for kid's lunch or a light and healthy picnic salad. Nutritious and crunchy, no need to use lots of mayo. Can be stored covered in the refrigerator for up to 3 days.

Ingredients:
2 cups macaroni, cook and drain
1/3 cup diced celery
1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
1 tablespoon minced flat-leaf parsley
1/2 cup diced vine-ripened tomato (optional)
1/2 cup mayonnaise
3/4 teaspoon dry mustard
1 1/2 teaspoons sugar
1 1/2 tablespoons cider vinegar
3 tablespoons sour cream
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Preparation:
1.) In a large bowl combine the macaroni, celery, onion, parsley and tomato.
2.) In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3.) Pour the dressing over the salad and stir to combine.
4.) Season with salt and pepper to taste.

French Crème Fraîche Dip

Perfect for a déjeuner sur l'herbe. Combine some fresh herbes de Provence, (thyme, rosemary, marjoram and oregano) to enhances this lemony crème fraîche dip. Serve it with crudités and impress your family with a French touch to your picnic spread.

Ingredients:
1 (8-oz.) container crème fraîche
Finely grated zest of 1 lemon
3 tbsp. fresh lemon juice
2 tsp. herbs de Provence
Kosher salt and freshly ground black pepper
Vegetables, for serving

Preparation:
1.) Using your fingers, crush the herbs de Provence to a powder over a small bowl.
2.) Stir in the crème fraiche and lemon zest and juice, and then season with salt and pepper.
3.) Scrape dip into a serving bowl and refrigerate until ready to serve with vegetables.

Lettuce with Pistachios and Orange dressing

A three step salad to celebrate the summer through taste and colour. Refreshing, original and slightly French. They love to put crème fraiche in everything. ;)

Ingredients:
2 butter lettuce, cored; leaves torn into large pieces
1⁄2 cup shelled pistachios, lightly toasted and roughly chopped
2 navel oranges, peel and pith removed and flesh segmented, juice reserved
1⁄2 cup creme fraiche
1⁄4 cup finely chopped chives
Kosher salt and freshly ground black pepper, to taste

Preparation:
1.) Combine lettuce, pistachios, and orange segments in a bowl.
2.) Whisk reserved orange juice with creme fraiche, 3 tbsp. chives, salt, and pepper; pour over salad and toss to combine.
3.) Garnish with remaining chives.

Crunchy Carrot Quiche

A quiche makes an easy, satisfying main course. This colorful carrot-bacon quiche looks and tastes great with a side of dark green vegetables or salad. It is super-easy and super-fast to make.

Ingredients:
180 gr cream fraiche (1 pot)
150gr carrots, coarsely grated
1/2 teaspoon salt
some pepper
ready-made dough (approx. 25x42 cm)
80 gr bacon bits

Preparation:
1.) Mix creme fraiche with carrots and season
2.) Place dough into a baking tin
3.) Pour mixture onto dough leaving an approximately 2 cm wide margin free and fold in
4.) Spread bacon bits onto it.

Bake: 20 minutes in the bottom half of the preheated oven to 220 degrees.

Tomato crumble and fresh goat cheese

A good friend of mine once gave me six adorable Le Creuset mini-pots for a house warming party. I have found the perfect recipe to go with it:

Ingredients:
For the crushed tomatoes and fresh goat cheese:
- 4 tomatoes
- 150 gr of fresh goat cheese
- 2 table spoons of olive oil
- 2 shallots
- 1 garlic clove
- 1 twig of basil
- pinch of La Baleine Fine Salt
- 1 pinch of sugar
- Pepper
For the crumble dough:
- 70 gr of flour
- 70 gr of parmesan
- 70 gr of butter
- 2 table spoons of fine breadcrumbs
- 1 branch of fresh rosemary

Preparation:
Preheat oven to 180°C (thermostat 6) and take the butter out of the icebox.
For the crushed tomatoes:
1.) Bring water to boil in a cooking pan.
2.) Remove the tomato stem and cut them slightly with the tip of a knife before dipping them about 20 seconds in boiling water.
3.) Remove with a skimmer and dip them in a salad bowl of cold water in order to stop the cooking and refresh them.
4.) Remove the skin from the tomatoes then cut into small cubes.
5.) Thinly chisel the garlic and shallots.
6.) Pan fry the garlic and shallots with a thin dash of olive oil and add the diced tomatoes.
7.) Add the chiseled basil and a small pinch of sugar to avoid the acidity of the tomatoes.
8.) Allow to cook on a low flame with a top for 10 minutes stirring from time to time.
9.) At the end of the cooking, add some La Baleine Fine Salt and pepper.
For the crumble dough:
1.) In a salad bowl, mix the flour, the parmesan, the softened butter and the rosemary twigs.
2.) Knead until you get a sandy texture.
Presentation:
1.) In a baking dish previously oiled, alternated the crushed tomatoes and goat cheese.
2.) Finish with the crumble dough.
3.) Cook 10 minutes at 180°C (thermostat 6).
Serve tepid or cold, slightly sprinkled with La Baleine Fleur de Sel to  convey the touch of exception and crispness. Delicious with an arugula salad!

Baked brie in phyllo

With the days getting colder, this is the perfect dish to welcome your dinner guests. Fast, simple and delicious.

Ingredients:
1/4 cup apricot preserves; optional
1/2 lb wheel Brie or Camembert cheese
1/2 lb frozen phyllo dough, 10-12 sheets, thawed
1/2 cup butter, melted
Fresh dill, optional
Red and green grapes, optional
Apples, sliced, optional
Pears, sliced, optional

Preparation:
1.) Spread preserves on top of the Brie
2.) Wrap the Brie in thawed phyllo dough one sheet at a time, brushing each sheet with melted butter
3.) Turn cheese over after applying each sheet of phyllo for even distribution
4.) Brush phyllo-wrapped Brie with butter
5.) Cover & refrigerate
6.) Before serving, place the phyllo-wrapped cheese in a shallow baking pan. Bake in a 425 degree oven 8-12 minutes or until golden.
7.) Let stand 10 minutes.
8.) Garnish with optional dill and fruit if desired. Serve with crackers.

Cucumber Summer Salad

A terribly British, fast and simple summer salad recipe. Where's the Pimms?

Ingredients:
2 English cucumbers (2 pounds)
1 small red onion
1 1/2 tablespoons salt
1 tablespoon plus 1 teaspoon white wine vinegar or sherry vinegar
1 teaspoon sugar
2 teaspoons dried dill or 2 tablespoons fresh

Preparation:
1.) Slice the cucumber lengthwise, remove the seeds, and slice thinly.
2.) Thinly slice the onion.
3.) In a colander, toss the cucumber and onion with the salt and let it sit and drain for 20 minutes.
4.) Press the liquid out of the vegetables and rinse well with cold water.
5.) In a medium bowl combine the vinegar and sugar and stir well.
6.) Add the cucumber mixture and toss to coat.
7.) Stir in the dill.

Rucola, Watermelon & Feta Salad

Here's a little taste of Italy to get you into the summer mood. Refreshing, tingy and creamy all in one delicous bite!

Ingredients:
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8 th seedless watermelon, rind removed, and cut in 1-inch cubes

Preparation:
1.) Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper.
2.) Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
3.) Place the arugula, watermelon, feta, and mint in a large bowl.
4.) Drizzle with enough vinaigrette to coat the greens lightly and toss well.
5.) Taste for seasonings and serve immediately.

French Onion Dip

What better way to welcome your guests that get them to dip in? This delicious onion dip gives your aperitive a real French touch.

Ingredients: 
2 tablespoons olive oil
1 1/2 cups diced onions
1/4 teaspoon kosher salt
1 1/2 cups sour cream
3/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt

Preparation:
1.) In a saute pan over medium heat add oil, heat and add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
2.) Mix the rest of the ingredients, and then add the cooled onions.
3.) Refrigerate and stir again before serving.

Caribbean Pumpkin Soup

In these cold November days a soup is a welcome soul-warmer, especially if it has a Caribbean twist to it. Try this yummy and simple recipe which will bet you dancing in no time.

Ingredients:
3 tbsp. unsalted butter
4 cloves garlic, minced
1 medium white onion, minced
1 Scotch bonnet pepper, stemmed, seeded, and minced (optional)
3 lb. pumpkin, such as calabaza or butternut squash, peeled, seeded, and cut into ½" pieces
4 cups chicken stock
4 sprigs thyme
2 sprigs parsley
1 bay leaf
1 cup milk
¼ cup heavy cream
½ tbsp. mild curry powder
1 tsp. fresh lime juice
¼ tsp. freshly grated nutmeg
Kosher salt and freshly ground black pepper, to taste
Crème fraîche, for garnish

Preparation:
1.) Melt butter in a 6-qt. saucepan over medium-high heat
2.) Add garlic, onion, and, if using, Scotch bonnet; cook until golden, about 8 minutes
3.) Add pumpkin, stock, thyme, parsley, and bay leaf; bring to a boil
4.) Reduce heat to medium; cook until pumpkin is very tender, 30–35 minutes
5.) Discard thyme, parsley, and bay leaf
6.) Working in batches, purée soup in a blender until smooth.
7.) Return soup to saucepan and add milk, cream, curry powder, lime juice, nutmeg, salt, and pepper
8.) Simmer until slightly thick, 4–6 minutes.
9.) Ladle soup into bowls; garnish with a swirl of crème fraîche.

Peperonata

My son's favourite two vegetables combined in one scrumptious dish. Simple and easy as 1,2,3. It makes a great antipasto served with bruschetta.

Ingredients:
⅓ cup extra-virgin olive oil
4 assorted red, yellow, and orange bell peppers, cored, seeded, and cut into ¼" strips
4 cloves garlic, thinly sliced crosswise
½ medium white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
3 tbsp. red wine vinegar

Preparation:
1.) Heat oil in a 4-qt. saucepan over medium-high heat.
2.) Add peppers, garlic, onions, and ½ cup water and season with salt and pepper.
3.) Cook, partially covered and stirring occasionally, until peppers are soft, about 1 hour.
4.) Stir in vinegar and transfer to a serving bowl.

Tortilla Española

This typical Spanish recipe was given to me by an English friend who calls Spain her home. Nothing beats a properly cooked tortilla. Except maybe Jamon Iberico de Bellota! ;)

Ingredients:
5 big potatoes
1 Spanish onion
4 large or 5 small eggs
Olive Oil
Salt

Preparation:
1.) Peel and slice the potatoes into fairly thin "rounds"
2.) Do the same with the onion.
3.) In a non stick frying pan pour a generous amount of olive oil (spanish is better ;)
4.) Heat gently and add the potatoes and onions. The idea is to kind of "boil" the potatoes in the oil rather than fry them violently.
5.) Meanwhile lightly beat the eggs.
6.) When the potatoes and onions are nice and soft and a little brown (if preferred), then drain them and add straight into the bowl with the eggs. Mix quickly and return to the pan. There should be enough olive oil left in the pan to cook it.
7.) When the eggs have set on one side and the mixture feels firm you can then flip the tortilla over onto a plate and return to the frying pan to cook the other side.
8.) Eat warm or cold with crusty baguette and a glass of tinto!

You can also add spinach, ham, peppers or whatever takes your fancy.

Que aproveche!

Antonio's Pasta

This recipe dates back nearly 30 years.

A (preciously garded) scribble received from a friend who today is Milano's integrated communication guru. And since he's Italian he MUST be good at communication just like the Italians are unbeatable at food and cooking. Well, he has made a business out of his passion, and his business is his life. Music and cooking are just two of his many hidden talents.

I am sure he smiles upon my little blogging attempts of communicating to the world in pink and purple but I know he has a heart of gold and has always encouraged me in my latest projects.

This one is for you Antonio!

Buon Compleanno

Ingredients:

500gr torciglioni
1 can tomatoes
1 tin of tuna in olive oil
capers
black olives
green olives
anchovy sauce
oregano
oil
salt
pepper

Preparation: 
1.) fry tomatoes in a pan with some oil until dark
2.) in a second pan fry tuna fish in oil for 3 minutes
3.) add the olives (cut in circles), capers and anchovy sauce to the tuna fish
4.) pour tuna mixture into tomatoe sauce and cook for further 10 minutes
5.) add salt and pepper to taste
6.) mix with al dente pasta

Buon Appetito!

Stuffed Peppers

Since our household is partly Italian we usually have home-made tomato sauce (ragu) in the fridge or freezer. Couscous is another dish we serve and usually have some left over. What can I say? We are a truely International family. Following is a recipe that uses both.

Ingredients:
4 bell peppers, halved lengthwise, seeds removed
3 cups ragu
1/2 cup couscous
3/4 cup blond raisins
3/4 cup grated asiago or fontina cheese
4 teaspoons of red wine vinegar
1/2 cup of fresh parsley, chopped
2 tbl tomato paste
2 tablespoons olive oil

salt

Preparation:

Preheat the oven to 450 degrees F. 

1.) Sprinkle bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt and place in oven.  Bake until the peppers soften, 20 to 30 minutes.

2.) Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.

3.) Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large baking dish. 

4.) Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.

5.) Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish.

French Onion Soup

Now that we live in Paris, I will also be sharing French recipes. This one is perfect for the freezing winter days.

Ingredients:
1 1/2 lbs or about 5 cups of thinly sliced yellow onions
3 tbs butter
1 tbs oil
1 tsp salt
1/4 tsp sugar
3 tbs flour
2 quarts brown/beef stock (boiling)
1/2 cup dry white wine or dry white vermouth
3 tbs Cognac
Rounds of hard-toasted french bread
1-2 cups grated swiss or parmesan cheese
salt and pepper to taste

Preparation:
1.) Cook the onions slowly with the butter and the oil in a covered saucepan for 15 minutes.
2.) Uncover, raise the heat to moderate, and stir in the salt and sugar. Cook for 30 - 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
3.) Sprinkle in the flour and stir for 3 minutes.
4.) Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 20 to 40 minutes or more, skimming occasionally. Correct the seasoning.
5.) Just before serving, stir in the Cognac. Pour into soup tureen or soup cups over the rounds of bread.

Pass the cheese separately.

The Italian touch: cover with smoked provolone and place the bowls under the grill for a few minutes to brown.

Roasted Asparagus with parmigiano

"Asparagus inspires gentle thoughts."
Charles Lamb

Asparagus is a powerful aphrodisiac. Legend has it that asparagus "stirs up lust in man and woman," as one long-ago herbal medicine proponent put it. One reason may be its shape. Another may be its nutrient profile, which includes ample doses of Vitamins A and C, calcium, iron and potassium. In any case, 19th century French bridegrooms were required to eat several helpings of asparagus because of its reputed love powers. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.

Ingredients:
2 bunches medium asparagus
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
Grated or shaved Parmesan, optional

Preparations:
1.) Preheat the oven to 450 degrees F.
2.) Trim the woody ends from the asparagus, usually about 1 1/2 inches. Lightly peel the remaining stalks (not always necessary).
3.) Spread the spears in a single layer on a baking sheet, drizzle with olive oil, sprinkle with the salt and pepper, and roll to coat thoroughly.
4.) Roast the asparagus until lightly browned and tender, about 8 to 10 minutes, giving the pan a good shake about halfway through to turn the asparagus.
5.) Arrange the roasted asparagus on a serving platter and top with some Parmesan.

Serve warm or at room temperature.

Italian Parmiggiana

I will not compete with my Italian mother-in-law, therefore following is a simpler version of a real Neapolitan parmiggana. My hubby would call it the American version. ;)

Ingredients:
1 large onion, peeled & diced

2 large eggplant, sliced into rounds about 1.5cm (1/2in) thick

2 x 400g (140z) can tomatoes
2 x Mozzarella cheese
1 bunch basil, leaves picked

2 large handfuls freshly grated parmesan cheese + extra to serve

Preparation:
1.) Cook onion with a little olive oil in a saucepan over a medium heat until soft but not browned.
2.) Meanwhile sprinkle eggplant layers with salt and allow to stand while the onion cooks.
3.) Add tomatoes and a few basil leaves to the onion. Crush tomatoes to break up and simmer with the lid on for 30 minutes to an hour – you just want the flavours to come together – no need for the sauce to reduce. And don’t worry about seasoning it – there will be plenty of salt in the eggplant and cheese.
4.) Preheat oven to 220C (425F). Generously oil a large baking tray.
5.) Pat eggplant dry with paper towel, removing as much salt as possible. Place eggplant in a single layer on the tray (you may need 2 trays) and drizzle generously with more olive oil.
6.) Bake for 20 – 30 minutes, turning once or twice until eggplant is very soft and golden brown on both sides.
7.) Place a layer of tomato sauce in a medium baking dish. Layer with eggplant slices, top with more sauce, a few basil leaves and some mozzarella. Repeat the layers until everything is used up finishing with a generous sprinkle of cheese.
8.) Bake for 20 – 30 minutes or until cheese is melted and everything is hot and bubbling.

Tips:
If you were after a shortcut you could substitute in a large jar of tomato passata or pre-made tomato pasta sauce. Lovely with a crunchy, bitter leaf salad but also excellent the next day as a sandwich filling.