Buckwheat salad for 2

Roasted mulberries and sesame seeds

Ingredients:

1. 200grs buckwheat (precooked)
2. A small bunch of parsley (finely chopped)
3. 
4. Hand full of dried Mulberries (riced)
5. Hannd full of seame seeds roasted
6. Half a red onion (finely chopped)
7. 50grs of crinkled pickles beetroots (cut in Julienne)
8. 1 lemon (zest from a half and cut the other half in quart)
9. Salt and black pepper
10. 2 tbsp of olive oil

 Place the buckwheat, chopped parsley, mulberries, onions, onions, lemon zest salt, pepper and oil.

Mix well and add the beetroots. Beetroot must be added in just before serving as it might colour the rest of the ingredients.

Taste and adjust salt and pepper. Serve with the lemon quarts which will serve as vinaigrette.

Next time, fry the onions with thyme in olive oil & soya chunks and add in the salad… yummy!

Enjoy!

Pounded yellow plantain

This dish is from my childhood. When well made it feel like a blanket on the tongue. I just love this dish.

Its nutritional value isn’t bad either. Check this out; the plantain contains vitamin B6, Vitamin A and C. The kidney beans protect against heart diseases, and a great source of protein. As for the palm oil it contains vitamin E, beta carotene, co-enzyme Q10 … According to a Portuguese explorer palm oil smells like violets, tastes like olives, has a colour of food blended saffron”. It is not be used by amateurs.

To make this delicious but simple dish you will need:

2 ripe but firm big yellow plantains

1 tin of kidney beans

50ml of palm oil

Salt and 1 dried chilli pepper

Method:

Start by boiling the plantains in their skin for 25-30 mins until the skin splits.

In the meantime open the tin of beans rinse them before warming them up in boiling water for 5 minutes. Then, drain again. Set aside.

Remove the plantain from the boil, rinse, peel and place in a salad bowl then mash as you would potatoes.

Once the plantain has been mashed to preference, add the drained kidney beans, salt, finely chopped chilly and oil.

Mix all very gently avoiding crushing the beans. Taste, then, adjust the salt… Serve.

I love the sweet and salty taste of this dish and also the nuttiness that comes from the palm oil.

Hope you will try it and come back to tell me about it.

Enjoy. :-)

Cinnamon pear tatin for 10

Ingredients:

1. 7 medium pears halved and corked
2. 1 teaspoon of ground cinnamon
3. 125 grs of sugar
4. 1 pinch of salt
5. Cream for serving (use alpro soy cream for vegans)
6. 125grs of butter
7. 1 rolled pastry (made with dairy free butter, sugar and flour)

Method:

In a pot, put 100 grs of sugar and 100grs of butter. Melt both stirring until the start to brown. Add the halved pears and all the cinnamon and salt. Cover to simmer for 20 minutes until the pears soften.

In the meantime, use part of the left over butter to get the baking dish ready to receive the pears. Once buttered, dust the dish with the remaining sugar.

Put the oven to Preheat at 200c.

Place the pears in the baking dish one by one and face down, then cut the remaining piece of butter and deposit the chunks on top of the pears. Now cover with the rolled pastry. Use a fork to prick the top of the pastry all over so it will let steam out while the cake is baking.

Place the dish in the oven and cook for 40 minutes at 200c.

Take it out of the overn and leave to cool before serving.
Serve with cream and poppy seeds for presentation. Alternatively use roasted almond flakes.

I use very little sugar because I am not a big fan. If your guests have a suit tooth, serve the cake with a coulis or ice cream.

ENJOY!

Don't forget to post a comment!

All vegan fry up!

For 2 people:

 ·         Half a mug of oat bran  ·       Half a mug of soya milk or rice milk  ·         2 tomatoes ·         2 giant mushrooms

·         2 cloves of garlic  ·         Herbes de Provence  ·         White ground pepper  & salt ·         Sunflower oil

Ready batter

 The pancakes:  mix the oat bran, milk and 2 pinches of salt in a bowl. Stir well, leave to soften and bind for 15 minutes. After, stir again until the mixture looks like batter… it is ready to fry.

Heat a tablespoon of oil in a non-stick pan. Measure 3 tablespoons of the batter then spread it in the pan.  Leave it to cook for one and half to three minutes each side depending on how crispy you want the edges to be.  With the measurements given, you should obtain 3 medium size pancakes.  The third one is for the road!

The stack

The mushroom and 1 tomato: Peel the mushroom and remove the stalk. Slice 1 tomato in 3 rondelles.

Dust the tomato and the mushroom with salt, white pepper, diced garlic and herbes de Provence.  Heat  a tablespoon of Sunflower oil into a frying pan. place the tomato rondelles and mushroom in the pan and let them fry until brown on each side. Leave to one side.

Chunky tomato sauce: Dice the last tomato and garlic cloves then fry both together until they are soft. Cook for no more than 3 minutes in a hot oily pan. Add 3 tablespoons of water then let it cook for another 1 minute. (Don’t let this dry as the moisture from the mixture is essential for the whole dish. Just as bake beans would.)

Breakfast is ready w/red fruits tea & compote

Now all the elements are ready to serve. I served mine stacked in this order: pancake, mushroom, tomato rondelles, then the chunky tomato sauce on top.

Bon Appétit.

Red Camargue rice salad

To make this beautiful colourful salad, all you need is red Camargue rice cooked salted water and rinsed (rinsing after cooking removes the starch).

Fresh broccoli florets (better picked by hand).

1 peeled carrot, cut in a very fine julienne way.

½  a red sweet pepper, chopped.

1 chopped tomato.

A hand full of Roasted peanut, crushed.

Once all it chopped sliced and crushed, mix them all in a bowl with a drop of mustard oil. If you want a bigger kick to this salad, add a finely chopped chilli pepper.

Serve as it is or with a slice of lemon for some sourness.

This is great for a work summer lunch.

Hope you’ll enjoy it. Let me know what you have added or changed.

A bientot!