Baked chicken breasts in almond and cumin crust

Almond crust chicken 1

 

I really enjoy cooking and baking with nuts. Almonds, pistachios and cashews are my favourites! So when Nuts.com contacted me and asked me to write a recipe using almonds, I did not hesitate for a second! I have written this post following a request by Nuts.com but all opinions in this post are my own.

I thought about which recipe I would do for a little while actually. I use almonds a lot but usually in baking, so I thought this time I should try them in a savoury recipe. Then I happened to watch this scary Jamie Oliver video on how chicken nuggets are made in fast-food restaurants, and I also recently started following paleo blog,  Paleo Virtus… and VOILA! That’s the inspiration for these extra-simple almond crusted chicken breasts, a healthier alternative to breaded chicken as it uses almond flour instead of bread crumbs, and is baked rather than fried.

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What do I stand for? My food manifesto

I follow a few bloggers who are vegan, paleo, gluten-free etc.. I really admire the efforts you guys make to eat “the right things”. I have no such restrictions and at some point I found myself thinking: But in terms of food, what do I stand for? What do I believe in? I gave it a little thought and this is my own food-manifesto. I thought it was worth sharing to help you get to know me better!

I believe that we are made of what we eat, quite literally. What we ingest are the bricks that form our body. So quality is key. For example, I would rather eat less meat than buying bad one. I really believe that when you make things from scratch, with high quality ingredients, you end up having a better diet, and your groceries don’t cost you more. For me take-away and ready meals are a no go. I don’t even think it take you much more time to cook for yourself. By the time you go through a take-away menu and bring it back home, you could probably have taken 5 mn to make an omelette, or a simple pasta dish.  

I give myself a bit of flex though: no ready meals, but a little help from chopped and frozen herbs, garlic or onions does not hurt, especially on a week night!

When you make things from scratch, you know exactly what you are eating. It is reassuring at a time when food scandals are almost part of every day life. And it also helps you moderate your intake. If I bake a cake, and I used 500 g of butter, it will be much easier for me not to get myself a second piece. I know what it is made of! If I had bought the cake ?… not so much (and if I had bought it in a supermarket, it would probably contain palm oil rather than butter)

I am not vegeterian, vegan, paleo or gluten-free, but  I value the effort people who chose these diets make in order to eat what they believe is best. I like challenges, so I do cook recipes without meat, or any animal products, or gluten etc, because in general they are quite healthy, right? 

For myself, I follow my nan’s motto: “Il faut manger de tout, et ne pas se resservir” which means ” You’ve got to eat a bit of everything, and avoid second helpings”. I am not that good on not having second helpings, but I make a point of eating lots of different things. And blogging is a great way to keep challenging myself to stick to it. 

So here it is! I have updated this in my “About page” for all new comers 🙂

And you, what keeps you going cooking and blogging?

 

My first vegan curry! Sweet potatoes, chickpeas and spinach

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I never really cook with dried beans, chickpeas or lentils. I suppose it is because my mom never used to, so when I buy them with the firm intention to try something new, they just sit in the cupboard. I simply have no idea what to do with them. And they don’t go bad so I don’t feel any pressure to cook them either.

Also, I am not very big on meal planning. I cook from scratch every night if I am home, but I have become quite good at using what I have available in my pantry to create a nice meal in less than 30 minutes. The fact that you are supposed to soak your beans overnight is therefore just another deterrent.

But apparently bean-soaking is all a myth! I came across this article on Serious Eats  and it convinced me to finally give beans or chickpeas in my case, their chance. You will notice this recipe uses a lot of easy shortcuts – you can of course cook this vegan curry with all fresh ingredients, but I like cooking with pre-cut staples on week nights!

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Blueberry tart with pistachio cream

PIstachio blueb pie 2

 

In her recent post Baked Spinach Ravioli, Rachel from Emerging Adult Eats touches upon a sensitive topic for us food bloggers: the size of your kitchen. Size matters. I myself live in a 50 sqm flat in London, and my kitchen it TINY (see further on in the post)! I have to be quite creative to maximise my counter space and I dream of the day when I will have a kitchen the size of a swimming pool (and not the inflatable ones for kids). So I have a particular admiration for fellow bloggers who have limited space to bring their culinary ideas to life. High five to all of us.

So this is my kitchen. Initially I though I would tidy up a bit before taking the pic, but actually I decided to show it to you just how it was. A bread basket, 2 plates and 2 mugs. That’s it, counters space used up.

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