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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Apple Cherry Pie ~ French Mother’s Day

❤ Today is French Mother’s Day aka “La fête des mamans”. Also, when fresh fruit are in season there is nothing like making your own pie filling. So here is a yummy recipe with cherries from my garden and ‘I heart U’ pie crust. Sending love to all the mummies up there ! ❤

 

Ingredients:

  • 1lb cherries, pitted
  • 2 apples, pilled, cored and cut into fairly small pieces
  • 3 tablespoons sugar
  • 1 egg wash (to brush the crust)
  • 2 pie dough*

Utensils: 

  • parchment paper
  • 9-inch dish pie plate
  • cookie cutter in heart shape

For a homemade dough:

  • 3 1/4 cup all purpose flour
  • 1 + 3/4 sticks of butter, softened
  • 13 tablespoons water
  • 1 pinch of salt

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Method:

1 . For the dough:  Combine flour and salt in a medium bowl. Cut in the softened butter with your pastry blender (or fork if you don’t have one) until mixture looks like crumbs. Stir in enough water just until flour is moistened. Divide the dough in half and shape each into two balls. Wrap each in plastic food wrap and refrigerate for at least 25 minutes.

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2 . In a medium bowl, combine the sugar, apples and cherries and  gently toss until well coated.

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3 . Preheat oven to 400FPlace parchment paper at the bottom of your 9-inch deep dish pie.

 

4 . Roll out one disk of dough on lightly floured surface into 12-inch circle. Place dough into  9-inch deep dish pie plate and refrigerate.

5 . Once the second crust is rolled out on a floured surface, lightly pressed with an inverted pie plate (of about the same size) onto its surface to see where the edges of the crust are going to be.

6 . Then, cut out alternating rows of hearts with the cookie cutter. Make sure to save the cut-out heart pieces. They will be going along the edge of the crust.

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7 . Take the first crust out of the refrigerator. Add the filling of apples and cherries.

8 . Lift the second crust pie and slide it off the top. You can gently pick it up and readjust. Line the heart around the edge, and brush the whole surface with the egg wash.

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9 . Bake for 45 minutes. Cool pie at least 20 minutes before serving

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.

 

 

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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Valentine’s Day Cookies

Happy Valentine’s Day Everyone !

Here is the recipe of some awesome iced oatmeal cookies ! They are fun to make and super nice to share with your love(s). Hope you enjoy xx

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Ingredients for 30 cookies:

  • 3/4 cup butter
  • 2/3 cup brown sugar
  • 1 egg
  • 1½ cups flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1½ cups Old Fashioned Quaker Oats ( use a knife or mixer to chop the oats, make sure to leave some texture and to not mix it thoroughly)

For the icing:

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • food coloring of your choice

Methods :

1 . Beat butter and sugar. Add in the egg and mix thoroughly.

2 . Add flour, vanilla, cinnamon, baking powder and oats to mixture. Mix well.

3 . Roll out dough on well floured surface with floured rolling pin, then cut with a heart cookie cutter.

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4 . Place on parchment lined cookie sheet and bake at 350 degrees for 7-9 minutes until just golden.

5 . For the icing:Mix all the ingredients together and outline with a #4 tip and fill in a shape of heart.

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Pour la version française c’est par ici: Sablés de Saint Valentin