Lemon pineapple curd #raw

[HAPPY VEGGIE] If you like lemon curd, STOP, this post is for you.

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But this  curd is a raw one, made with lemon but also pineapple, honey and 2 magic ingredients.

The first one is chia seeds more details here

chia3

Chia seeds will bind the fruit compote in a curd texture (and bring some omega 3). The main advantage here is that this curd is raw, so while exotic fruits lose some of their flavours when cooked, this pineapple will taste as fresh fruit!

The second magic ingredient? olive oil! Inspired by a recipe of 3 star chef Alain Passard who serves pineapple with a light emulsion of honey, olive oil and lemon. I have been prejudiced against olive oil in all desserts until I tasted this recipe. If possible pick an herbal green oil.

For a small jar

1/2 pineapple, 1/2 lime or lemon juice, 2 ss of honey, 4 ss of olive oil, 2 ss of chia seeds

1. Whip up the lemon juice with honey and olive oil like a mayonnaise

2. Mix the pineapple and add the emulsion

3 Add the chia seeds and mix up again. Let the chia seeds expand with the liquid. It will take 15 minuts or so

Enjoy! You can pretty much this raw compote/curd with pancakes, with yoghurt or use to further bake nice cakes..

You can also easily play around the recipe, replacing pineapple by rapsberries, olive oil by a combination of coconut juice with coconut oil.. Possibilities are endless and results.. Well.. As we say in French, une “tuerie”, litteraly to die for!

Enjoy!

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Winter aromatic bouquet: aneth, turmeric and blood orange

[HAPPY VEGGIE/ LOVE TIP] If one day you go to Hanoi I strongly advise you to taste “cha ca”. It is a traditional dish with grilled fish where aneth and turmeric play a major role. This recipe inspired me the weekly recipe based on a vibrant and aromatic winter bouquet!

chaca2Whole sprigs of aneth are pan-fried like vegetables. They are served with grilled fish that has been marinated with garlic and turmeric. Add to this rice vermicelli, a bunch of aromatic herbs and you’re in paradise! It also traditionnaly comes with “mam”, a fermented fish sauce. I bet you would be half skeptical half giggling when discovering the colour of this sauce.. as it is vivid  fluorescent  purple! In a nutshell this stands as a vibrant and colourful dish…

As we are in the core of the winter, some light and colours are obviously welcome. So I prepared a quick sauce/marinade to pair a grilled salmon and crispy rice. I added some green radish for the freshness. Done!

cha ca

Sauce aneth-turmeric-blood orange:

2 ss of fish sauce, 1/2 blood orange juice, 1 clove garlic, 2 ss of sugar, 6 ss of water, 3 sprigs of aneth, 1 ts of curcuma (or better an inch of grated curcuma)

This sauce will be perfect with fish, vegetables, salad.. It is incredibly tasty and aromatic!

Enjoy! You may also like

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Happy New Year! Chuc Mung Nam Moi! 新年快乐! #pheromone

[SNIFFKISS] Happy New Year of the goat to all! I prepared a special reminder list with a bonus for all the adventurers!

Tet

Tet

Reminder list

1- Don’t forget to wear something red

2- Don’t rush to your family’s and friends houses before having being invited to do so. On the contrary you may be THE trusted one they invited you : be the first one to enter their home so as to bring luck and joy for all the coming year

3- Don’t throw anything today. You may throw away some luck along…

4-  Burn some incense and pray with dedicated thoughts to your ancestors

5- On the menu “banh chung” for the Vietnamese, fish and noddles for the Chinese (as symbols of wealth and longevity). Banh Chung are  sticky rice- mungo beans-pork cakes wrapped into banana leaves, and simmered slowly for hours, which  gives them a really delicious aroma.

They come in square or long shape and are served with pickles. An even better option would be to slice them and golden them in a pan. They will be crispy on the outside and mellow in the inside. Don’t forget some seasoning : soy sauce, cà cuống and  pepper . Ok for those who don’t know, stay put:   ca cuong is the essence extracted from a kind of big beettle, more precisely it is its pheromone. Its flavour is very intense. It used to be very expensive and a real delicacy, traditionally praised in North Vietnam. Now thanks god it is artificially produced but I have a vivid memory of having seen a full batch of them as a child. I was kind of appalled ! Now you can boost your dish simply by pouring a single drop in a small bowl of seasoning. Try it! What a better way to start the new year with a dose of pheromone?!:)

6- Hong Bao, red enveloppes with new notes for children

Did I forget something? What have you planned for today? 

Enjoy your day! Sniffkiss to all!

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Irresistible crispy pistachio falafels

[HAPPY VEGGIE] Easy and healthy falafels (baked ones ), filled with tons of super nutrients, are you in? Playing around a super recipe by Green Kitchen Stories who inspired me to add grounded pistacchio to chickpeas.. These patties are so delicious!

Falafel salad

Falafel salad

Mix a can of chickpeas (250g) with tons of parsley, 1 ts of cumin, 3  cloves of garlic, 1/2 shallot, 1 ts of curcuma, & ts of paprika and a dash of olive oil. Don’t forget some salt

Shape in small patties and bake in preheated oven for 15′ at 7-8. I turned them over at mid time to make sure they turn out evenly golden and crispy. My tip, if you want extra crispiness add a soup spoon of rice flour!

Baked falafel

Baked falafel

To be served with salad leaves, cherry tomatoes and feta. This made my day! May be it will make yours as well!:)

Are you still looking for 5 good reasons to go for falafels? Here they are!

Enjoy!

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Nems or bricks? that is the question

[LOVE TIP 30′] I’m sharing an easy but maxi rewarding recipe! Compared to regular nems you could even prepare this one with closed eyes. Plus no deep-fry which makes it all the more easy and healthy

Nem ou brick de thon frais

Nem ou brick de thon frais

Brick sheets are commonly used in Northern African-middle East cuisine. For me they are a little bit like coconut milk.. Because they are easy to stock, can be used for sweet and savoury dishes and change everything!

I happened to have frozen tuna, tons of tuna. But with this cold weather I wanted to indulge a bit and also craved something hot (so not ceviche!..). This recipe came to my mind. Instead of using canned tuna, I used “fresh” one with some Asian flavourings.. it was absolutely delicious! Try it!

For 15 nems/bricks:

Seasoning makes it all : 2 ss of olive oil, 1,5 ts of soy sauce, 1 ts of mirin, 2 grated cloves of garlic, cilantro, 1 pinch of grated ginger, pepper or  shishimi toragashi (Japanese 7 spices) 

Dipping sauce:  3 ts of soy sauce, 2 ss of black vinegar, 1 ts of sri racha, cilantro (optional) . you can replace black rice vinegar with balsamic or lime juice.

and of course : 5 brick sheets, 300 g of fresh tuna, cilantro, neutral oil

1. Cut the tuna is small pieces

2. Season with all the listed ingredients; mix well

3 Cut every sheet of brick in 3 lateral bands. Place a soup spoon of tuna, and close in triangles, to be rolled over one another. When you reach the end of the band simply fold the remaining piece of brick . Check this video (in French) that I found of traditional tuna brick recipe to see the folding:

4 Preheat the oven at 6-7. Oil slightly each nem/brick recto verso and bake for 8-10 minutes

5 Serve with the dipping sauce, salad, fresh herbs, pickles. If your nems/bricks are not too fat, you can even roll them into salad leaves before dipping.

Enjoy!

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Cuon Bo Bia #Vietnam #ThanksMum

[SNIFFKISS] Food tells a lot about our personal journey and of course is so much than food. It tells about what our parents want to transmit, about love and care, about celebrating life all together. If I am so much into cooking it is certainly because I was so exposed to it in my family and that I totally associate it with comforting and happy moments…

Cuon Bo Bia
So if I tell you I spent nearly 4 hours around the table with aunts, uncles and cousins (“say hello, it’s your cousin” kind of talk!! – yeah, we’re a laaarge family..) 4 hours thrown back in childhood with untranslatable puns which make us giggle and laugh loudly. Sorry for the step relatives [who don’t speak Vietnamese]..

On the food side I must say that my mother still surprises me. She put on the table some recipes that I hadn’t tasted yet (which is a kind of performance in consideration to the time I spend travelling, eating and exploring new foods!..). This time we had typical dishes from South Vietnam (she used to discard some of these typical dishes because my father is from North Vietnam and of course, they don’t like the same things…) and did by herself from the very scratch the lap xuong (Chinese sausages), including the liquor to flavor them!  You may have tasted these typical sausages before, they are the ones used in Cantonese fried rice, but are also very popular in Thailand.

So because there are not only one kind of rolls (like spring rolls…), I invite you to discover the “Cuon Bo Bia” (a recipe with Chinese origins) that should be eaten right away with ingredients still hot if possible.

An easy, balanced and delicious dish ideal when you gather numerous guests. You will find below the ingredients. The hands rolling the cuon bo bia belong to aunt N°10, or I believe so because I never call them by her number so I’m not quite sure (In Vietnam we number our aunts and uncles to keep track of them.. and I have to check how you do with twins.. Is it a single number for 2 or 2 consecutive orders according to order of appearance..?)

To share some of these typical Vietnamese gatherings, why don’t you do some cuon bo bia?
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Detox week

Pineapple, turmeric and coconut smoothie

Pineapple, turmeric and coconut smoothie

This time of the year generally calls for some detox. Every year I try to pay attention, and every year I kind of overindulge! :) But this year is kind of special. The news and general atmosphere have been quite heavy lately, so this detox week was also a way to feel much lighter, body and mind. Cooking simple healthy earthy recipes helps me to ground myself and feel more centered. A kind of active meditation taking place in the kitchen…

Key principles : juice or smoothie in the morning, salad for lunch, soup in the evening. Bonus : homemade cacao spread – raw and vegan version 

The good news is that provided you have a mixer, all these recipes are very basic and don’t call for much time..

Here are my recipes that you can easily adapt with your own combinations. My advice would be to rely on nice colour associations; to end up with something most healthy and tasty!

salad with green peas pesto, beetroot ginger peer juice and carrot velouté

salad with green peas pesto, beetroot ginger peer juice and carrot velouté

3 delicious juices and  smoothies with different and complementary benefits

Green juice

Green juice

GREEN JUICE : granny smith, fennel, salad, mint, cucumber and banana. How does it work? rehydrates, drains and alkalyzes 

SMOOTHIE JAUNE : curcuma, pineapple, coco yoghurt (or keffir + grated coconut) You can also use any mylk. How does it work? curcuma is one of the most powerful antioxydant and anti inflammatory food. Pineapple has a special enzyme that helps proteins digestion while probiotics also promote digestion.  

RED JUICE : beetroot, ginger, nashi pear (or any other pear). How does it work? Beetroots have detox properties and are loaded with anti oxydants (anthocyanins), ginger is a good antiseptics and gives a quick to digestion, nashi pears rehydrate.  

raw vegan cacao spread

raw vegan cacao spread

Home-made cacao spread (raw, vegan) : cashew nuts, psyllium, pear, cacao, agave syrup or honey, vanilla extract. Soak the cashew nuts at least 4-6 hours ahead (overnight is the simplest option). Rince and mix with a ss of water. Add 3 ts of  psyllium rehydrated in 3 ss of hot water (vegetal fibers to be bought in organic store; They will bring a lot of onctuosity) Add a raw pear, 3 ts of cacao (if you have raw, even better), 2 ss of agave syrup or honey. Enjoy! You can replace pear by banana ( and go for a run after!:))

 

Salad with green peas pesto: cooked brocolis , green salad, cucumber, white or black radish seasoned with green pesto. This pesto can be prepared ahead of time and you can keep it a week in the fridge. Tip : prepare a bigger batch and freeze some of it.

Pesto vert : green peas, mint, aneth, ricotta and parmigiano cheese. It is a very dense and tasty mix that will boost any salad , raw and cooked veggies, pasta or toasts.. Totally awesome and so easy to prepare you will be tempted to eat it by the spoon. I will have warned you! By the way, of course the peas need to be boiled before being mixed… Mentioning just in case :) and frozen peas are an easy and quick option!

Carrot velouté : shallots, carrots, leak , fresh thyme (detox), potato (alcaline) . Golden briefly the shallots in some olive oil. Add the vegetables cut in small pieces along with the thyme, let it simmer with some water. Mix and enjoy! (Tip: for a bright orange velouté use the white parts of the leeks only)

What about you? Does cooking help you to feel grounded and restaure a good sense of balance? Enjoy your week!

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