Multigrain Bread Loaf

  I’ve been wanting to make my own bread for a while, but 12 hours-raise recipes pretty much kept me a way. Until I started to look for quick rise recipes, tried a few and combined some things. 

Since then, I haven’t but a single loaf! It’s too good and too easy.

Makes 2 loafs, total time 2:30

Ingredients:

  • 3 tsp fast rise yeast
  • 1 tbsp flax seeds
  • 3 tbsp maple syrup
  • 2 1/2 cups warm water
  • 3 tbsp olive oil
  • 1 tbsp salt
  • 6-6 1/2 cups flour (I usually do a mix half and half whole wheat and white)
  • 1/4 cup rolled oats
  • 1/4 cup sunflower seeds

Dissolve the yeast, maple syrup and flax seeds in the water. 

Add the oil, salt and 2 cups of flour. Keep on adding flour, half a cup at a time and knead the dough until just a little bit sticky to the touch. Just add more flour if it’s too sticky. 

Grease a large bowl in which you’ll let the dough rise, covered with a humid towel for an hour. 

Deflate the dough by poking several holes in it with your fingers. Pour the oats and seeds in the holes you created, and knead about 20 times on a lightly floured surface. Divide the dough into two parts.

You can shape the dough into loafs or use pans you’ll have greased. Preheat the oven at 425. Let the dough rise for another 40 minutes.

Bake the loafs for about 30 minutes, or until the top is golden brown.  

Advertisements

Roasted potato salad with corn and crispy chipotle chickpeas

  

If sometimes, just like me, you have leftover veggies from you delicious BBQ dinner you had the day before and know that they might be staying in the fridge until they turn bad, this is for you. Also, turning leftover into a brand new meal is something I find extremely enjoyable!

I had roasted potatoes, 2 corns and a few Brussels sprouts. You can do this with pretty much all vegetables; carrots, green beans, peppers to name a few.

I also happened to have a few tablespoons left of a chipotle dressing that I used for the chickpeas, but otherwise, you can use a rub just like in this salad I posted a few weeks ago. The mix of textures and flavours is really good!

All that I added to my leftover was:

  • a can of chickpeas
  • olive oil
  • salt
  • a handful of parsley

Portions will depend on how much veggies you have left. This made me 3 portions

Start by rinsing the chickpeas, dry them and add the mix of spices of a very flavourful dressing of your choice. Bake them at 400 for about 35 minutes, until golden.

Heat your veggies a little bit just to take off the moisture as much as possible, mix them with the chickpeas. Olive oil and salt is the only dressing you need if your chickpeas are well seasoned. You can add chopped parsley to garnish. 

Roasted Chickpeas and Quinoa Salad with Creamy Avocado Dressing

  
This is a great easy and healthy salad that makes great leftovers for lunches. 

Preparation + cooking time: 35-40 minutes

3-4 portions

Ingredients:

  • 1 can chickpeas
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp chilli flakes (optional) 
  • 2 tbsp + 1/4 cup olive oil
  • 1 cup quinoa
  • 2-3 carrots
  • 1 garden cucumber 
  • 1 coloured pepper
  • 1-2 tomatoes
  • 1 avocado
  • 1 garlic clove
  • 1 tbsp lime juice

Turn the oven at 400 F

In a medium bowl, mix the ground coriander, paprika, cumin and chilli flakes together. Rinse the chickpeas and add them to the spice mix. Add 2 tbsp of olive oil, and line them on a baking sheet. Cook for 30-35 minutes, until crispy. 

While the chickpeas are cooking, cook the quinoa, grate the carrots, slice the pepper and dice the tomatoes and mix it all together. 

Blend the avocado, garlic, lime juice and remaining olive oil. Add it to the sliced vegetables and quinoa. Once the chickpeas are cooked, add them to the salad, and enjoy!

Strawberry Crumble

  

What is better than June strawberries?

This fabulous dessert will satisfy any sweet craving. The best part, it takes 20 minutes to prepare and 30 in the oven. 

Ingredients:

  • 4 cups Sliced Strawberries
  • 1/3 cup Butter
  • 1 1/4 cup Brown Sugar
  • 1/3 cup Flour
  • 2/3 cup oats

Preheat the oven at 350. 

Butter a 9 inches dish and place the strawberries at the bottom. In a separate bowl, cream the butter and brown sugar together. Add the flour and oats to the mix. Spread the oats mixture on the strawberries and cook for 30 minutes or until golden brown. 

Fresh Noodle Salad

  

This salad is so good, I’ve been having it on a regular basis for the past month or so. It’s fresh, tasty, light and quick to prepare!

This makes 4 portions and takes about 30 minutes to prepare. 

Ingredients:

  • 250 g. Soba Noodles
  • 6 medium size Carrots
  • 2 Mangos
  • A handful of Sunflower Seeds or any other seeds/nuts of your choice
  • A handful of mint leaves
  • Sesame oil
  • Salt and pepper

While the soba noodles cook, grate or slice the carrots thinly, noodle style, using mandolin if you have one. 

Roast the seeds in a pan until they get a slight gold color. Slice the mango in thin, long pieces, chop the mint. 

Once the noodles are cook, rinse them with cold water. In a big salad bowl, add all the ingredients together, use sesame oil, salt and pepper to season to taste!

Enjoy and happy summer!

Rice with Salmon and Avocado

  

Because clients often come to our office, we have a pretty strict rule at work about warming up fish at lunch time. It is not allowed, at all!

But since fish is a great protein, and I want to be able to eat my delicious leftovers, I created this super simple and tasty lunch.

Ingredients for 2 portions

  • 1 salmon filet
  • 1 cup rice
  • 1 avocado
  • Lime juice
  • Coriander, to taste
  • Salt and pepper

I cooked the salmon for dinner, with olive oil and steak spices, about 30 minutes in the oven.

Pulled the salmon in small pieces, mix with rice, dice the avocado, add it to the mixture with coriander, lime juice, salt and pepper to taste. Voilà! 

Clementine Loaf

Since these delicious and sweet little citrus are still in season and, like me, you probably have a box half full lingering on the counter, here a fun and different way to prepare them!

It takes less than 20 minutes to prepare and 50 to bake.

Ingredients:
1 1/2 cup all purpose flour
1 tsp baking powder
A pinch of salt
2 eggs
3/4 cup sugar
1/4 cup olive oil
Zest of one clementine
Pulp of 2 clementines

Preheat your oven at 350 and grease a bread pan.

Mix the flour, baking powder and salt in a small bowl.

In a bigger bowl, whisk together the eggs, sugar, oil and zest.

Remove as much as possible of the clementines peels to only get the pulp, and blend them quickly.
Add a third of the flour mix to the eggs, mix, then a third of the juice too. Repeat until it’s all mixed.

Pour in the bread pan and bake for 45-50 minutes, or until cooked.

You can drizzle a little icing on top if you want to add some sweet. Just need to mix a tbsp of milk with about 1/4 cup of icing sugar or until you get the desired texture.

Pasta and beans soup

/home/wpcom/public_html/wp-content/blogs.dir/8a2/41691319/files/2015/01/img_0046.jpg

Over the holidays, I made a list of everything that was in my pantry for a while now and that I should prepare.

On that list were canned tomatoes, cranberry beans and soup noodles. In addition, I had a few kale leafs and celery branches in my fridge that were getting soft, so when I stumbled on that vegan version of an Italian classic, I was quite happy. When I tasted it, I was ecstatic! I may have to re supply in cranberry beans and soup noodles soon…

This make 6-8 hearty meals, cook time is 1:30 if beans are pre-soaked.

Ingredients

  • 2 cups dried cranberry beans
  • olive oil
  • 1 onion, finely chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves
  • 1 branch of fresh rosemary
  • 1 tsp chilli pepper flakes (less if you want less heat!)
  • 1 can diced tomatoes
  • 2-3 tbsp fresh basil (or 2-3 tsp dried basil)
  • 2 tsp dried thyme
  • 1/2 tsp paprika
  • 1 tbsp salt (to taste)
  • 2 cups soup pasta
  • 2-3 cups kale, chopped

Pre-soak the beans over night, ok soak them in boiling water for a good hour.

Heat the oil, and cook the onion until it softens.

Add the celery, half the garlic, the rosemary and pepper flakes, cook for an additional 2 minutes.

Add the tomatoes, basil, thyme and paprika. Bring to a boil. Add the drained beans with 6 cups of water. Cook at high heat for an hour, or until the beans are soft. Add water if needed or to obtain desired consistency. I like this soup quite thick!

When the beans are done, add the remaining garlic, taste and add salt if needed. Add the pasta noodles and cook for 6-7 minutes or until the pasta are al dente.

Take the pot off the heat, stir in the kale until it softens a little. Add pepper to taste and serve!

Roasted veggies salad

/home/wpcom/public_html/wp-content/blogs.dir/8a2/41691319/files/2015/01/img_0036.jpg

I’m sure, just like mine, your fridge is filled with leftovers.
This is what inspired me this salad, having delicious leftovers roasted veggies (beets, carrots, potatoes, Brussels sprouts).
I added pesto, crumbled feta and leftover sauerkraut.

Of course, many variations are possible, chopped parsley with a soft boiled egg on top, etc.

To try to think outside of the box to add that extra zing to the leftovers make them so much more enjoyable!

Sweet potatoes, ginger and coconut soup

/home/wpcom/public_html/wp-content/blogs.dir/8a2/41691319/files/2014/12/img_0030.jpg

This is the perfect post holidays meal. It is filled with nutrients, tasty and light.

I had a similar soup at this small place called Suppito in Vienna this fall, and absolutely wanted to try combining these flavours at home!

All and all, it takes about an hour to make and this recipe will provide 6 to 7 portions.

Ingredients:
– 1 tbsp Olive oil
– 1 yellow onion
– 3 large sweet potatoes, diced
– 1 small knob of ginger (size of a small thumb), diced
– 1 litre vegetable broth
– 500 ml coconut milk
– Garlic powder
– Onion salt
– Curry powder
– Salt and pepper

Slice the onion, heat the oil in a large pot, cook the onion until soft.
Add the sweet potatoes, ginger and broth. Bring to a boil, reduce the heat and let it simmer for 10 minutes. Add the coconut milk and simmer for another 20 minutes.
With a kitchen wand, purée until you get the desired consistency for the soup. You can add water if it’s too tick.
Season to taste, I use about 1 tbsp each garlic powder and onion salt, 1/4 tsp curry powder and salt and pepper, I add and taste.

Combine with a small piece of cheese and crackers and you’re in business for an awesome lunch!