I hope you are all well!
We have been back from our beautiful trip to Canada where Norah and I were able to meet our Canadian part of the family.
We had an amazing time celebrating Thanksgiving and discovering beautiful Montreal and Toronto. My brothers were also very happy to have us over 🙂 Continue reading
Hello Ladies !
I hope you are well!
Today I wanted to share a summer recipe with you, because it has been raining for the past week in Barcelona and I wanted to bring a bit of sun and cheers to the table.
Herblay, March 15, 2016
Hello everyone. Here in Herblay, we have had six consecutive gorgeous days! And more to come!! Nothing like big blue skies and a warming sun to keep spirits high before it’s officially spring. In anticipation of my favourite season, I thought I’d share this recipe for spring rolls with you. You can make them ahead and keep them in the fridge in plastic wrap or under a damp tea towel (a clean one please) for a few hours.
If you can get fresh crab all the better but if not, use good quality canned. This being one of my ‘flexible’ recipes you can adapt the ingredients to what’s available and what suits your mood. The result should be fresh and light. It is very important to have all your ingredients prepped and ready to assemble.
Apologies for posting late this month but I’ve been swamped finishing up my Rouxbe Plant-Based Certification Course. This past Saturday was particularly challenging as I cooked for 12 straight hours to complete the plant-based party assignment. I took a 15 minute break at one point so The Man could give me a massage. I felt like a boxer in his corner after a couple of tough rounds! Later that day, Thomas, Hanin and Norah very kindly came over to help taste the little vegan party bites coming out of the kitchen. I’m pleased to report that everything was delicious. I may even post some of the recipes on the blog. I got 100% on my assignment and have since graduated from the program – woohoo!
The last 6 months have completely revolutionized my cooking and I’m so thrilled to have taken this course. It was a ton of work but so incredibly rewarding. Everything I’ve learned will help me cook healthy meals for family and friends which is, as far as I’m concerned, absolutely priceless. To celebrate my graduation I’d like to share a recipe I did for the course: zucchini carpaccio with a black olive dressing and toasted pine nuts. I was inspired by the zucchini carpaccio that mom has been regaling us with for years and changed it up a bit to meet the requirements of a particular assignment. The result was absolutely delicious and so simple to make. The presentation kicks it up a notch and makes this dish a perfect light and healthy starter for entertaining. I’m super excited to bring this dish to share with all the talented bloggers taking part in Fiesta Friday #80! Continue reading
Barcelona, January 15th
I hope you are all well!
This week, I must admit that I was a little out of inspiration. I guess it was part of being super tired after all the guests we had at home 🙂 Don’t get me wrong, it was so nice to have you Emi, Mus, Gabrielle, Shadi at our place, but I must admit I was kind of looking forward to doing nothing all week haha!
So I decided to let Thomas decide for this post. I asked him to look through all my recipe books and pick something that he would want me to cook. It was interesting because he ended up picking something that I wouldn’t have tried spontaneously.
Note that I decided to add cherry tomatoes to the recipe – the original recipe was without.
And it ended up being pretty good!
Oh boy, you ladies are in for a treat. During a recent stay in Herblay mom and I put together an Asian themed dinner – I took care of the starter and she concocted the main (no dessert, sorry!). The results were really delicious and I know that Dad was a happy camper during the meal! In this post I’ll detail the crab and shrimp ravioli in seafood broth starter and next week mom will follow up with her main course. I have to say, one of the best things about being in France is being able to spend time in the kitchen with mom.
I’m pleased to say that this starter is an original recipe of mine, although I need to give mom credit for inspiring me with the crab ravioli she’s made in the past (which was – obviously – yummy). This recipe will take a some time to make but it’s really worth it and easy to do. It’s a great if you want something simple to make but sure to wow your guests.
There is a secret ingredient, and that’s…. Continue reading
Well hello everyone,
It’s great to finally surface from the dental doldrums of the past few weeks. I have missed posting, communicating and also cooking.
I thought I would share one of my all-time favorite starters as a way to get back in touch. This is my own made up avocado seafood salad which means it’s a little different every time I make it. There are a gazillion variations to take you from Thursday night supper in the kitchen to Saturday night company you want to impress in the dining room. Not bad for a main course at a ladies luncheon either.
There are also lots of different ways to plate it. This comes in handy when you peel back that avocado skin and whoops-black spots. No problem, forget fanning out perfect slices, save the good bits and do the chopped avocado version. Continue reading