Preserved lemon is an ingredient used in South Asian and North African cuisine. They can transform your dish into sophisticated irresistible delish. Very nice addition to tagines, vegetable dishes, and cooked or fresh salads. Very easy and fast recipe. Can be flavored with herbs and spices.
Vegan chocolate berry cake is my favorite guilt free cake so far. I have been working on this recipe at least for two months to get the right combination of ingredients. The result is surprising. My non-vegan husband told me: Wow, this tastes like chocolate fondant cake. He couldn’t believe that he is actually eating vegan cake. Yes!!! Also perfect solution for snack, breakfast or party cake for the children.
Grilled eggplant salad is probably my favorite way to prepare this vegetable. I really love the smoky taste of it. You can add more ingredients into it. For example finely chopped tomatoes, parsley, tahini or sprinkle with grilled pine nuts. Lovely served with fresh warm pita bread.
Vegan stuffed tomatoes are such an ideal meal for cold days. I have tried a few versions, but this one is really my favorite. The filling is simply delicious and can be used with another vegetables as zucchini, potatoes, peppers or pumpkin. This recipe takes a little time to prepare, but if you make a bigger quantity you can freeze part of it for the next time. So let’s get started ;).
Oh yes, autumn’s here. Till now we are very spoiled with a nice weather in Paris. Real Indian summer. I’m totally in love with the autumn harvest. So many choices of fruits and vegetables on the market….Foodie’s heaven <3. One of the fruits that I really love in autumn is plums. When I say plums I have immediately lots of memories coming up in my mind: plum harvest at my parents garden and then delicious cake baking with my mom, I can’t even describe the amazing smell of it all over the house. Plum chia seeds jam is a modern version of my grandma’s classical plum jam recipe which dates about 100 years. Can you imagine? She would always put inside the star anise to give a nice taste to it. She would also put some Brandy in a few airtight containers. You know, in my homeland the winter can be really tough :). Hope you will like and enjoy this version.
This recipe is a really nice option how to prepare a delicious main dish with fennel. I got inspired by an incredible chef Yotam Ottolenghi, really love his way of cooking. Very nice with any kind of rice or quinoa. Bon appetit!
Yes, I really love artichokes. Cooked, fried, warm, cold and if I could I would possibly make a cake out of it :). Artichoke heart salad is one of my favourites. I prepare very often as a starter. It’s delicious and easy. The only thing that takes a little time is to remove the leaves to obtain the artichoke heart, but with patience and good music on is no problem. After all after effort comes comfort :). Bon Appetit.
Okra stew, it’s such a lovely vegan side dish. I don’t make often enough (very difficult to find in Paris), so I was triple happy when my husband brought a big paper bag full of organic okra last week. Every time okra at home I cook it this way. Very simple recipe, easy to make. Will take you a maximum 20 minutes to prepare and about 40 minutes to cook. Very nice with different kinds of rice or cooked potatoes. Hope you’ll like it as much as we do.
Vegan chocolate berry tartlet is a very easy, fast and guilt free recipe. I really love the combination of grilled hazelnuts with a pistachio paste and chocolate-berries. My little son was getting really crazy about it, asking me mummy I want more and more….pleeeeease :). He made me so happy that I did not even care about chocolate fingerprints all over the table