Garlic & Parsley Shrimp

Garlic & Parsley Shrimp recipe’s is ready in less than 15 minutes! This healthy recipe is full of flavor and can be served with pasta, rice or on top of your salad ! Enjoy !

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Ingredients for 2 :

  • 1 pound (500g) shrimps, peeled and deveined
  • 2 garlic cloves
  • 1/4 cup parsley
  • 1 tablespoon olive oil
  • salt and pepper to taste

Methods: 

1 . In your mixer, add the parsley and garlic. Mix until it’s properly chopped.

2 . In a large skillet over high heat add the olive oil. Then, add the shrimp to the pan and make sure to spread it out so it cooks evenly.

3 . Cook for about 3 minutes on each side until slightly golden. Add the parsley and garlic mixture and stir to combine. Lower the heat to medium and keeping cooking the shrimps until it become opaque.

4 . Add some salt and pepper to taste.

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Classic Mojito

The mint growing in my garden is prolific. I really love mint especially in drinks because it adds such a fresh taste to it. My dad loves Mojitos – I really do too to be honest – and I thought why not making his favorite drink on father’s day?

Ingredients for 2:

  • 16 mint leaves
  • 1 lime, cut in half, and each half in 6 pieces
  • 20 ice cubes, crushed
  • 1/3 cup white rum
  • 1 tbs simple syrup or cane syrup
  • sparkling mineral water

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Method:

1 . In each 10 oz glass, add mint leaves, 6 slices of lime and cane sugar (or simple syrup).

2 . Using a muddling tool (or wooden spoon), muddle ingredients in the bottom of the glass to release the flavor and juices. Be careful not to over muddle the mint.

3 . Fill the glass to the top with crushed ice, and then add the rum.

4 . Finally fill the top with sparkling water and serve.

 

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Tabbouleh

In the hot summer days – like we had all last week-  I like to keep meals as simple as possible. I kept finding myself reaching for recipes in needs of fresh herbs just like this classic homemade tabbouleh recipe.  It is quick and easy to make, chocked full of fresh herbs from my garden, and tossed with fresh organic lemon juice. You are going to love it !

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Ingredients for 3 persons:

  • 1 cup whole wheat couscous*
  • 1 cup boiling water
  • 1/2 lemon, juiced
  • 1 teaspoon of olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, peeled and diced small
  • 3 tomatoes
  • 1 cup fresh mint leaves
  • 1 cup parsley

*Note: For a gluten free version, use quinoa.

Method: 

1 . Prepare the couscous: In a large bowl, pour the boiling water over the couscous and cover with plastic wrap or a plate of the size of the bowl. Let it sit for 15-20 minutes until softened. If the couscous hasn’t absorbed the water or still tastes crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked couscous with a fork. Let it cool for 45 minutes.

2 . Tabbouleh: In your blender, combine the 3 tomatoes, cucumber, lemon juice, olive oil, mint, parsley, salt and pepper. Blend until it is smooth but don’t worry if there is still some chunk.

3 . Then combine the prepared couscous and this mixture and stir until well mixed. Add the cherry tomatoes. Leave in the fridge until serving.

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Suggested Grocery List:

PIN IT ! 

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Classic French Macarons

Today’s recipe is probably the most difficult recipe you will see on the blog but I had to share. I’m not sure if it’s the rainbow of color, the infinite list of possible flavors or the adorable two-bite size but I never have enough of those classic french macarons.

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It is definitely not the easiest pastry to make but with the good recipe and some patience you will do great, believe me !

Ready for the challenge?

Ingredients:

Meringue:

  • 80g (40gx2) egg white, at room temperature
  • 20g white sugar
  • 1 pinch of salt

For the sirup:

  • 100g sugar
  • 35g water

Mix of Almond Meal:

  • 100g almond meal
  • 100g powdered sugar
  • food coloring of your choice

* I recommend using grams and only grams for this recipe. You will need to be really precise and so it is best to use an electronic scale.

Utensils:

  • 2 baking sheets
  • parchment paper
  • template for macarons, here
  • cooking thermometer
  • electronic scale
  • mesh shieve

Method:

1 . Separate the egg whites: Weigh 40g egg whites 2 times and store them in the kitchen at room temperature in 2 small containers covered with plastic wrap.

2 . Prepare the almond meal mixture: grind almond meal with the powdered sugar in a food processor until fine. Sift the almond meal-powdered sugar mixture through a mesh sieve. This step is very important because it will define the smooth look of your macaron shells. Set aside.

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3 . Preheat the oven to 290ºF and position 2 racks in the lower section of the oven. Line 2 rimmed baking sheets with parchment paper.

4 . Place egg whites in the bowl of a stand mixer (or use a hand mixer), and begin to beat on medium-high. When the eggs are frothy, gradually add granulated sugar 1 tablespoon at a time until fully incorporated.

5 . Meanwhile, prepare the syrup. In a small pan, add 100g sugar and 35g water. Stir a little before turning to heat on over medium heat and immerse the cooking thermometer in it. Wait until the syrup increases temperature up to 230°F.

6 . When the syrup is at temperature, slow down the bowl mixer and slowly incorporate the boiling syrup by slowly pouring it on the edges of the bowl.  Continue to beat the egg white mixture for 10 minutes to let it cool.

7 . Add the last 40g egg white into the almond meal mixture and the food coloring of your choice.

8 . Add half of the sifted almond mixture, and gently fold it into the meringue using a flexible silicone spatula. Lift from the bottom, up around the sides, and toward the middle. Once the almond mixture is predominantly incorporated, add the second half and repeat the folding motion.

9 . When the almond mixture is just incorporated, you will need to transform the batter into the appropriate texture. Using the flat of the spatula, scrape batter from the sides to the center. You will need to repeat this until the batter slowly and continuously drips back into the bowl when you scoop it up with the spatula making like a « ribbon »

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10 . Pour batter into a pastry bag fitted with a 0.4-inch tip. On your prepared baking sheets, pipe out 1-inch rounds in the circles.

*You can place a macaron template under your parchment paper to help you make regular macarons. You can find my template here.

11 . Holding the baking sheet in both hands, rap each baking sheet firmly on the counter two or three times. This smooths out the tops and helps form the frilly foot on the bottoms of the macarons. Allow the piped macarons to dry, uncovered, for at least 20 minutes.

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12 . Bake for 13 minutes and then remove them from the oven, and let it cool. When fully cooled, assemble the macarons with your choice of filling. For those ones I chose strawberry jam !

Crunchy Chicken Spring Salad

Hope everyone is doing well. I just came back from my trip to the USA and it is now so sunny in Paris. It’s awesome ! On this Sunday I though a spring salad would be perfect. I pretty much used whatever I had in my fridge and it came out pretty nice.

Ingredients: 

Crunchy Chicken:

  • 4 chicken thigh fillets, skin removed (no bone)
  • 2 cups flour*
  • 1 egg
  • 2 cups bread crumbs*

*For a Gluten Free option use corn starch instead of the flour and cornflakes instead bread crumbs. You can go check out my gluten free Gluten Free Crunchy Chicken here.

  • 5 cups Romaine lettuce leaves, washed and dried
  • 1 avocado, sliced
  • 2 roma tomatoes, sliced
  • ½ cup Parmesan cheese slices
  • Salt and pepper, to season

Balsamic Dressing:

  • 2 tablespoons balsamic vinegar
  • 6 tablespoons olive oil

Method:

1 . The crunchy chicken : With a sharp knife, detail the chicken into strips. Add salt and pepper to the chicken pieces. Place the flour, the beaten egg and the bread crumbs in three different plates.
2 . Heat the oil in a saucepan. Dip the chicken strips into the flour, into the egg and finally into the bread crumbs to cover them completely. Cook for 15-20 minutes, turning them often enough to prevent them from burning.

After that, the salad comes together so FAST. Throw all ingredients into a bowl and dress with the reserved dressing. That’s kinda it.

3. Slice chicken into smaller pieces and prepare salad with lettuce, avocado slices, tomatoes, Parmesan cheese and finally chicken.

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4 . Dressing: Mix the balsamic vinegar with olive oil. Drizzle with the dressing; season with salt and pepper; serve.

 

 

Cauliflower Arancini ~ Gluten Free

Arancini are traditional rice balls made with risotto. The texture of the cauliflower is similar, as is the crisped, baked crust. So it makes those Arancini a bit healthier.The preparation here is pretty classic and easy, so this is a manageable recipe for just about anyone.

Ingredients for 8 Arancini:

  • 1 tablespoon olive oil
  • 1 garlic clove
  • 1/2 head cauliflower, mixed in a food processor
  • a few pinches salt & pepper
  • 1 egg yolk
  • 1/2 cup ricotta cheese
  • 3/4 cup shredded mozzarella cheese, or shredded gruyere
  • 1/4 cup grated parmesan
  • 1/2 cup all-purpose flour*
  • 1 large egg, whisked
  • 1 cup breadcrumbs*

*for a gluten free option you can use rice flour/cornstarch and gluten free breadcrumbs/cornflakes

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Method:

1 . Combine the mixed cauliflower, garlic, salt and pepper. In a medium sized skillet warm the olive oil. Next stir in the cauliflower then saute until cauliflower is just becoming tender, about 5 – 7 minutes. Transfer to a large mixing bowl and let it cool for 5 minutes.

2 . Once cool, combine the cauliflower with the egg yolk, ricotta cheese, shredded mozzarella cheese, and sharp grated Parmesan, stirring well.

3 . Pre-heat oven to 375F. Using wet hands, form the cauliflower mixture into a ball. Roll each ball in flour, dredge in the egg, and coat in breadcrumbs, then transfer to a baking sheet. Repeat until all ingredients have been used.

4 . Bake for 40 – 45 minutes until browned and crisp. Serve immediately, pairing with marinara sauce for dipping !

 

 

 

 

 

Creamy Zucchini Soup

Only THREE ingredients (not counting salt and pepper) is all it takes to make this quick, easy, delicious soup my family and friends have been enjoying for years!
It takes less than 30 minutes start to finish, isn’t that awesome?!

Ingredients for 4 persons:

  • 3 medium zucchini, skin on cut in large chunks
  • 1 chicken or vegetable bouillon cube
  • 2 tablespoons cream cheese
  • salt and pepper

Methods:

1 . In a large pot, cover the zucchini of water and add the bouillon cube. Let it cook over medium heat for 20 minutes until tender.

2 . Remove from heat and mix the soup with a blender. Add the cream cheese and mix again until smooth.

3 . Taste for salt and pepper and adjust to taste. Serve hot.

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Creamy Coconut Lentil Curry

Hey Guys !

If you like spices this meal is full of delicious Indian flavors. This easy to make Creamy Coconut Lentil Curry takes less than an hour to make & is super easy to make as well.  It’s a healthy vegan recipe, perfect for a meatless lunch or dinner !

Ingredients for 4 persons: 

  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • 1 tablespoon curry
  • 3 carrots
  • 1 onion
  • 1 cup green lentils (dried, not canned, make sure to rinse them before cooking)
  • 2 teaspoons salt
  • 15 ounce can coconut milk

Methods :

1 . Peel and dice onion and carrots. Heat the olive oil in a large pot over medium-high heat. Add onion and carrots and cook for about 5 minutes.

2 . Add the cumin and curry and cook until they start to get brown for about 45 seconds.

3 . Add the lentils and 4 cups of water to the pot and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 35-40 minutes. Stir the pot a few times to prevent the lentils from sticking to the bottom.

4 . Once the lentils are soft, add the coconut milk and salt to taste. Bring the pot back to a simmer. Remove the pot from the heat, it’s ready. You can serve it with some basmati rice. Enjoy !

Pour la version française c’est par ici: Lentilles au Lait de Coco et Curry

Stuffed Tomatoes with Basmati Rice ~ Gluten Free

Hi there!

Today’s recipe is again a classic in french cuisine. It is a familial meal that my mum used to make very often. Hope you will enjoy xx

Preparation Time: 15 minutes

Cooking time: 45 minutes

Ingredients for 6:

  • 1lb (450g) of ground pork
  • 6 medium tomatoes
  • 1 egg
  • 1/2 cup of chopped chives
  • 1 teaspoon of grounded nutmeg
  • salt and pepper
  • 1 1/2 cup of rice

1 . Heat oven to 375 degrees. With a paring knife, core tomatoes. Use a teaspoon to scoop out the center of each tomato. Season tomatoes with salt and pepper and place in a baking dish.

2 . Mix together the grounded pork, fresh chives, a pinch of salt and pepper, grounded nutmeg and the egg. In a pan, cook for 10 minutes until the meat is fully cooked.

3 . Put 2 to 3 tablespoons of the meaty mixture in the hollow of each tomato and keep any leftover aside. At the bottom of the baking dish, add the rice and add water until it is fully cover. Sprinkle any leftover of meaty mixture into the rice.

4 . Bake for 45 minutes.

Mushrooms and Peas Risotto ~ Gluten Free

Hello there!

A simple but excellent risotto. Like all risotto, it requires a special attention while cooking.

Cooking Time: 18-20 minutes

Ingredients:

  • 5 cups low sodium vegetable stock (or chicken stock)
  • 2 tablespoon of unsalted butter
  • 1 shallot, finely chopped
  • 1 lb of button mushrooms
  • 1  cup of rice special risotto (type Arborio)
  • 1/4 cup dry white wine
  • 1 cup of fresh peas (frozen can work as well)

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Methods:

1 . In a medium saucepan warm vegetable stock over low heat.

2 . In a bigger saucepan, melt 1 tablespoon of butter and cook the mushrooms cut into 1/4″ slices. When they start to brown, set aside.

3 . Add the last tablespoon of butter in the same saucepan and add the shallot. Add the rice and let it cook for 1 minute. Then, add the wine and stir until it is absorbed for about 2 minutes.

4 . Bring to a boil and reduce to medium heat. Add the mushroom and the peas. Ladle in 2 cups of warm stock and continuously stir until rice absorbs most of the liquid. Repeat until you have used all the stock. It should take 18-20 minutes for the rice to absorb all the liquid.

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Pour la version française c’est par ici: Risotto aux Champignons de Paris et Petits-Pois