a ppetit voyage

Kumquat citrussy cheese cake

noreply@blogger.com (Stéphanie MAZIER) — Thu, 26 Mar 2026 12:52:00 +0000

Zesty Spring Cheesecake: Kumquat, Menton Lemon & Timut Pepper

After a long winter, I was craving something creamy, fresh, and fluffy. With Easter approaching, I wanted to create a dessert that felt like a burst of spring sunshine. This Kumquat and Citrus Cheesecake is the result—a bright, energizing treat that balances the richness of goat cheese with the floral heat of Timut pepper.

Stephi’s Note: This recipe is highly adaptable! I’ve included swaps for dairy-free and alcohol-free versions so everyone can enjoy a slice of "Appetit Voyage" at home.

Ingredients (Serves 8)

The Candied Kumquat Topping:

12 Kumquats (approx. 110g)
1 Orange (juiced)
2 tbsp Mandarine Napoléon liqueur (Sub: Grand Marnier, Cointreau, or Maple Syrup for alcohol-free)
2 Timut peppercorns (optional, for a citrusy-spice infusion)

The Signature Crust:

150g Rolled Oats (or coconut porridge)
90g Shredded Coconut
100g Butter (Sub: Coconut oil)

The Creamy Citrus Batter:

140g Cream Cheese
230g Fresh Goat Cheese (Sub: Silken tofu for dairy-free)
200g Liquid Cream (Sub: Coconut cream)
90g Dried Apricots (soaked in warm water for 15 min)
4 Eggs
1/2 Lemon (zest/peel)
4 Timut peppercorns (crushed)
4 tbsp Citrus Marmalade (I recommend Menton Lemon jam)

Step-by-Step Instructions

1. Prepare the Candied Kumquats

Slice 8 kumquats (removing all seeds) and reserve 4 whole for decoration. In a small saucepan, combine the sliced kumquats, orange juice, peppercorns, and liqueur. Simmer over medium heat for about 10 minutes until the slices are translucent. Stir often, then set aside to cool.

2. Craft the Tropical Crust

Preheat your oven to 160°C. Mix the oats, shredded coconut, and melted butter. Line a 20cm round springform mold with parchment paper (bottom and sides). Press the oat mixture firmly into the base to create an even crust. Chill in the fridge while you make the filling.

3. Blend the "Sunshine" Batter

In a blender, combine the cream cheese, goat cheese (or tofu), drained apricots, and cream. Blend until smooth and the apricots are fully incorporated. Add the lemon peel, crushed Timut pepper, and eggs. Blend one last time until velvety.

4. Bake to Perfection

Pour the batter over the chilled crust.

Pro Tip: Cover the mold with foil for the first 30 minutes to keep the top from browning too quickly.
Remove the foil and bake for another 10–20 minutes.
The "Jiggle" Test: Turn off the oven when the edges are golden but the center still has a slight, jelly-like wobble. Leave the oven door ajar and let it cool inside.

5. Decorate & Serve

Once chilled in the fridge, spread your citrus marmalade over the top. Arrange your candied kumquats and fresh slices. For Easter, I added chocolate eggs to create a festive "nest" look!

It was refreshing and light, and the citrus-sy mix is really joyful and energizing. Of course, if you do not use kumquats, you can try it with mandarin and feel free to swipe the different citrus.

Follow the Appetit Voyage journey:

Appetit Voyage is more than just recipes; it’s about changing the way you think about food and wine.

Facebook: Appetit Voyage
Instagram: @appetit.voyage

5 Courses Easter Menu: Spring greens, eggs, lamb, rabbit and chocolate!

noreply@blogger.com (Stéphanie MAZIER) — Thu, 26 Mar 2026 12:36:00 +0000

Easter Decoration

An Authentic French Easter Menu: Spring Flavors & Family Traditions

Easter in Europe is more than just a holiday; it is a cultural awakening. In France, it marks the moment our "cooking imagination" shakes off the winter chill. As the markets fill with young greens and baby vegetables, it’s the perfect time to gather family for a meal that celebrates "new life."

This year, I’m hosting my cousins for a special Easter Sunday lunch. These recipes are inspired by my home region and are designed to be enjoyed during the holidays or repeated all year long.

1. The Aperitif: "Spring Garden" Platter & Traditional Kir

Garden Dip

In my region, no celebration starts without a Kir. This classic French cocktail is simple:

The Mix: A splash of Crème de Cassis (blackcurrant liqueur) topped with dry white wine (ideally a Mâconnais or Burgundy).

The "Garden" Dip: To accompany the Kir, I’ve created a "Spring Garden" edible landscape.

The Base: Use my Classic Hummus or a vibrant Green Pea Hummus for a seasonal twist.
The "Soil": Mix peanut butter with Quark (or Greek yogurt) until smooth. Spread over the hummus. Sprinkle with crushed, dry-roasted peanuts to mimic garden earth.
The Planting: "Plant" radishes, cauliflower florets, baby carrots, and blanched green asparagus into the dip.
The Finish: Decorate with fresh parsley to complete your edible garden.

2. The Starter: An Easter Allegory

This dish is a creative nod to Easter icons: the rabbit, the nest, and the fish.

Rabbit Rillettes

Homemade Rabbit Rillettes: I slow-cook 800g of rabbit legs with 200g of lard, olive oil, fresh sage, thyme, bay leaves, and 20cl of white wine for 4 hours. Once the meat "unravels," you have a rich, spreadable rillette that can be made days in advance.
The Presentation: Serve the rillettes nestled in a bed of peppery arugula (rucula) with hard-boiled quail eggs and puff pastry "fishes" stuffed with savory anchoïade.

3. The Main Course: Honey-Spiced Roasted Rack of Lamb

Lamb is the "King" of the French Easter table. This version uses a vibrant, aromatic marinade.

The Marinade: Blend garlic, red chili, honey, soy sauce, lemon juice, balsamic vinegar, fresh ginger, and olive oil. Massage the rack of lamb and marinate for at least 12 hours.

The Method:

Roast at 210°C for 30 minutes with fresh rosemary, sage, and thyme.
Crucial Step: Let the meat rest under foil for 10 minutes before carving to keep it juicy.

The Sides:

Golden Couscous: Seasoned with turmeric and cumin seeds.
Spring Wok: A quick flash-fry of peas, broad beans, asparagus, and broccoli in olive oil. Keep them crunchy to celebrate the freshness of the season!

4. The Cheese Platter: A French Essential

In France, the cheese course is a "compulsory stop" before dessert. For Spring, I recommend fresh, light options:

Cervelle de Canuts: A herbed cheese specialty from Lyon.
Fresh Goat and Cow Cheeses: Served with toasted baguette and slices of crisp apple or pear.

5. Dessert: "Chocolate Madness" Easter Bark

Instead of a heavy cake, try this decorative chocolate platter.

Spread melted chocolate on parchment paper.
While lukewarm, press in chocolate eggs, bunnies, and bells (dark, milk, and white).
Add a touch of elegance with candied violet flowers, fresh strawberries, and a dollop of whipped cream.

Follow the Appetit Voyage journey:

Facebook: Appetit Voyage
Instagram: @appetit.voyage

4 Easter & Spring recipes ideas

noreply@blogger.com (Stéphanie MAZIER) — Thu, 26 Mar 2026 08:00:00 +0000

Spring 2021 looks like 2020 very much, don't you think? And, let's be honest, it is not a good news. The only good news is that sun is back, good weather as well, and my garden is full of spring flowers!

I can really start to enjoy all the work I had been doing the past year outside, and it really fills my heart with joy!

Easter is around the corner and again, I do have the feeling that the celebration will not be complete.

Although, I decided to try my best and savor it. The past months, I could see amazing new talents coming out on Youtube and Instagram, proposing great recipes and new formats. All these people are inspirational to me. If you want to know who I follow, go to my Instagram account and have a look: from local food bloggers in Lyon to the top international chefs all over the world, all bring something unique to the gastronomic scene.

Let's share with you some spring recipes inspired by people around:

Gold turnip carpaccio à la Passard

I am following Chef Alain Passard on Instagram, and I must say it is really eye opening and inspiring. He always create delicate veggies carpaccio combining flavors in an unique way.

This carpaccio is totally inspired from its Instagram.

I oven roasted a yellow turnip for 30 minutes at 180C. Check with a knife if it is cooked. It can vary depending on the size of the root and your oven.

Once, all the flavors are well concentrated and cool down, slice the turnip in thin slices. Slice some radish as well.

Place on plate, sprinkle with walnuts and add some chunks of fresh goat cheese. Drizzle some roasted rapeseed oil or sesame oil if you do not have in hand the first one. Some Penja white pepper and ready to serve!

The mix of texture and taste is really nice. It makes a great starter, light, delicate where the flavor of the turnip is sublime.

Spring rolls

Ingredients for 4 persons:

- 4 or 8 rice round sheets

- rice noodles

- shredded raw carrots and or raw beetroots

- raw soy bean sprouts

- 8 or 16 peeled prawns

- 1 handful of fresh basil, Thai basil if possible

- 1 handful of fresh mint

- 1 handful of fresh coriander

Feel free to add any fresh and raw veggies you have in hand: radish, kiwi, cucumber, mushroom, spring onion, etc.

You can make them vegetarian or add shrimps, tuna, salmon, chicken. Combinations are endless, the limit is your creativity!

You can find the full recipe and steps for rolling in my previous post here!

In addition, you will get 3 different sauce recipes to upgrade your tasting and makes everybody happy.

I personally like the raw and crunchiness of the spring roll. It is addictive. I remember, traveling in Vietnam and having them every single day during 3 weeks and never get tired of it. It is an ode to spring!

Quails eggs nest salad

This is a simple and quick starter perfect for Easter.

This recipe is part of a list of ideas for Easter I published some years ago, and I think they are still amazing. You can find 5 more starters here!

Roasted feta with spinach and green asparagus

I don't know if you feel the same fever as I do for some weeks, but I only see roasted feta cheese everywhere!

And I cannot but agree. ;-)

I started to make some oven baked feta cheese some years ago, with pickled lemon, black olives, rosemary, garlic and olive oil. This is such an easy and amazing aperitif; You put it on the table with some good bread, and everyone can dig in.

Of course, we are in 2021, and sharing the same plate is out of fashion of course. Tough, I made more roasted feta cheese with veggies during this winter and spring. It is a great dish for a brunch, as a starter or light lunch.

I keep it easy and quick. Choose a true feta cheese from Greece. Make sure you can read "feta" and you can find the European PDO label, ensuring the product is made in Greece with the traditional recipe.

Place it on a large oven tray. Add your veggies: green asparagus and/or spinach. You can use fresh or frozen. Add some shallot thinly sliced, olive oil, some slice black olives, thyme, rosemary, black pepper and pine nuts, sesame or sunflower seeds.

Put it in the oven for 25/30 minutes at 180C. When the feta is golden on the edges, it is ready.

It is delicious on its own or can complement any rice, pasta dish. Personally, I like it like this, nothing more.

I hope you can find inspiration for this weekend and you can enjoy cooking. For more ideas, feel free to follow me. I am especially active on Instagram, and you will get a sneak view of my daily life as well.

Follow the Appetit Voyage journey:

Appetit Voyage is more than just recipes; it’s about changing the way you think about food and wine.

Facebook: Appetit Voyage
Instagram: @appetit.voyage

noreply@blogger.com (Stéphanie MAZIER) — Wed, 07 Jan 2026 08:47:00 +0000

2026

I wish you a new year filled with creativity and delicious food!

I shared a similar wish on my professional account on Linkedin. With our heavy use of smartphones, social media and LLMs, we tend to delegate our creativity to others. The cooking scenery dramatically changed over the past years, and I do not share that much recipes here anymore, even if I keep on cooking. TitTok and Instagram push cooking trends that are not filling my creativity at all and I only see either foodporn that is dangerous for your health or healthy food so clean, you do not fill inspired to try it.

So, for 2026, I really wish you to reconnect with your tastebuds and your creativity!

I encourage you to try new ingredients, food or drinks. I encourage to try cooking without a recipe, just with what is available in your fridge and pantry.

I encourage you to check kind nutritionnist advices and investigate about what is in your food and what your body needs. It is different for each of us.

I encourage you to test new restaurants, and order a dish you never tried before.

And above all, I encourage you to share your plate with more people, friends, family or even strangers. Share your impressions and start a conversation.

If you follow me on Instagram, you could notice that I am publishing different content lately. There is no strategy behind that except the willingness to share deeper thoughts as we ended 2025 and start 2026.

My life is filled with a lot of different pieces. Food is central. Friendship, family, travels, healthy lifestyle, nature, and spirituality are also essentials.

As we start a new year, I really care about what I want and how I want it. So I created this 12 days challenge with my dear and amazing friend Julie who is a healer. The goal is to enter kindly and focus on 2026 aligned with oursleves. Follow us to step gracefully into 2026, feed your creativity and cook more!

Enjoy 2026!

PS: All the Christmas designs proceed from La Playa agency in Madrid.

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

noreply@blogger.com (Stéphanie MAZIER) — Mon, 08 Jan 2024 16:04:00 +0000

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

HAPPY NEW LANDSCAPE - 2023

noreply@blogger.com (Stéphanie MAZIER) — Mon, 09 Jan 2023 09:19:00 +0000

Do not forget to cook the world and travel the plate!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Introduction to Beaujolais Region and wines

noreply@blogger.com (Stéphanie MAZIER) — Fri, 06 May 2022 15:27:00 +0000

Located North of Lyon in Eastern France, Beaujolais overlaps Burgundy in the North and Rhône in the South. The picturesque Beaujolais vineyards run along the Saône River, where winemakers have crafted deliciously supple and fruity wines since the days of Ancient Rome. Over mainly granite terrain, the Beaujolais Crus form a meandering path.

From South to North, Brouilly is followed by Côte de Brouilly, Régnié, Morgon, Chiroubles, Fleurie, Moulin-à-Vent, Chénas, Juliénas and Saint-Amour.The region has ideal growing conditions.

It receives lots of sunshine and has granite-based soils that lend excellent structure to the wines.

The Gamay grape is used to make all Beaujolais wines with the exception of white Beaujolais, or Beaujolais blanc, which is made of Chardonnay grapes.

Only manual harvesting is allowed in the Beaujolais region. Hand-picking means that before being vatted, entire bunches are sorted to remove any bad grapes. This winemaking method is specific to the Beaujolais region.

Grape Variety: Gamay

The characteristic and exception of Beaujolais wines is that only one grape variety is used to make them all: Gamay Noir à Jus Blanc. Growing in the Beaujolais region since the beginning of 17th century, this variety has accompanied the region in the evolution of the vineyard and collective vinegrowing tradition. And it is, of course, on Beaujolais' limestone-clay and granitic soils that this plant has found its true home. Nearly 70% of the 36 000 hectares of land planted with Gamay Noir à Jus Blanc throughout the world is in Beaujolais.

Gamay is a very vigorous vine which tends not to root very deeply on alkaline soils resulting in high level of acidity in the grapes. The acidity is softened through carbonic maceration, a process that also allows the vibrant youthful fruit expressions reminiscent of bright crushed strawberries and raspberries, as well as deep floral notes of lilac and violets.

Gamay-based wines are typically light bodied and fruity. Wines meant to be drunk after some modest aging tend to have more body and are produced by whole-berry maceration. The latter are produced mostly in the designated 'Cru Beaujolais' areas where the wines typically have the flavor of sour cherries, black pepper, and dried berry, as well as fresh-cut stone and chalk.

Number of appellations:12, including 10 Crus

1.Brouilly

2.Chénas

3.Chiroubles

4.Côte de Brouilly

5.Fleurie

6.Juliénas

7.Morgon

8.Moulin-à-Vent

9.Régnié

10.Saint-Amour

11.Beaujolais

12.Beaujolais Villages

Beaujolais winemaking secret: carbonic maceration

A winemaking technique that’s widely practiced in the region contributes significantly to the style of Beaujolais wines. That technique is called carbonic maceration (because the grapes macerate, or soak, in a carbon dioxide-rich environment). It’s a fairly simple process in terms of what the winemaker does, but it’s more complicated chemically. The effect of the process is a reduction in the wine’s tannin and an enhancement of particular fruity aromas and flavors in the wine.The principal behind carbonic maceration is that when whole grapes are deprived of oxygen, they begin to ferment (their sugars convert to alcohol) from the inside.

This internal fermentation happens without the help of yeasts; normal fermentation, in contrast, occurs because yeasts come in contactwith the juice of crushed grapes.For the lightest Beaujolais wines —specifically, the style called Beaujolais Nouveau —the fermentation can be as short as three days. Other styles ferment for about ten days, during which time they gain more color and tannin from the grape skins than the lighter styles do.

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Rhubarb Cake

noreply@blogger.com (Stéphanie MAZIER) — Tue, 25 May 2021 11:42:00 +0000

Rhubarb Banana Cake

Spring is all over the garden right now. And one of the most elegant and giant plant is rhubarb. The huge size of the leaves makes me feel like in the jungle and I love it. This rustic and antic plant is also a childhood memory.

Every year, I try to go behyond my mom's delicious rhubarb tart. And this time, I chose to make a cake with it. This rhubarb cake is vegan and I only used coconut sugar to soften the sour sticks and create kind of caramel with it.

Rhubarb goes so beautifully with ginger and banana, they came in the recipe.

This is a recipe for 4 persons, or small mold:

- 3 rhubarb stems

- 35 gr. of coconut oil

- 3 tbsp. of coconut sugar

- 1 thumb of fresh ginger

- 1 ripe banana

- 1/2 package of bakin powder (5 gr.)

- 100 gr. of whole wheat flour

- 4 tbsp. of oat milk

Marinating Rhubarb sticks

1/ The day before, or at least a couple of hours before, I peeled the rhubarb stems, cleaned them and cut them in short sticks. I sprinkled on top 3 tablespoons of coconunt sugar and I left it covered. If you leave it for 2h, leave on the kitchen counterop. If it will stay overnight, I put it in the fridge. What we are looking for is that the juices of the rhubarb and the coconut sugar makes a kind of syrup.

2/ The day after, first turn on the oven at 180C.

3/ In a mold, get together the rhubarb syrup you got from marinating the stems. Reserve the sticks for later. Add 35 gr. of coconut oil and grate a thumb of fresh ginger. Put it in the oven till you finish the batter and you get a bubbly very light caramel.

4/ Mash the banana, add the rest of ingredients: oats milk, flour, and baking powder. You should get a pretty smooth batter.

5/ Take the mold out of the oven. Make sure you spread the caramel inside the mold just by turning, swirling the mold in order to cover the whole insied. Then place in the bottom the sticks of rhubarb. If you are patient, feel free to place them nicely. If not, just pour them in the bottom making sure they are covering the bottom and are soaked into the caramel.

6/ Put back in the oven for 20 min till 30 min. Check of the cake is baked by inserting a knife in the middle. If it comes back cleaned, it is ready.

7/ Take it out and leave it for 10 min to cool down before un-molding. This way, you make sure the caramel cool down and will be easy to unmold. Let it cool and serve with some fresh strawberries for example.

Rhubarb and Banana Cake

8/ I am totally fan with the ginger and rhubarb mix. It is just amazing! This cake covers almost all my taste obessions, allowing to use really little unrefined sugar. The rhubarb on top of the cake is like jammy, with the ginger kick and the sweetness of the caramel. Then you have the moist of the banana cake underneath that is so comforting and goes so well with the sour spicy top. Truly, the balance is super yummy!

What is your favorite rhubarb recipe?

You will find more of my rhubarb recipes on the blog here: 4 original recipes to change how you eat rhubarb

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Grilled Feta 3 ways

noreply@blogger.com (Stéphanie MAZIER) — Wed, 21 Apr 2021 13:15:00 +0000

Grilled feta is kind of trendy, and every time I check on Instagram or Pinterest, pictures and videos are just mouth watering!

I don't know if you feel the same fever as I do, but I only see grilled feta cheese everywhere!

And I love it!

I started some years ago to make some oven baked feta cheese. This is such an easy and amazing aperitif; You put it on the table with some good bread and everyone can dig in. It is simple, quick and delicious. And what I most love about it is that you share it from the same dish.

Of course, we are in 2021, and sharing the same plate is out of fashion, and I adapted the way I serve food to my guests since last summer quite drastically.

Tough, I made more roasted feta cheese with veggies during this winter and spring. It is a great dish for a brunch, as a starter or light lunch. Here, I would like to share with you 3 different recipes that are super quick and easy and always make an impact!

I keep it easy and quick. The most important is to choose a true feta cheese from Greece. Make sure you can read "feta" and you can find the European PDO label, ensuring the product is made in Greece with the traditional recipe.

1/ Mediterranean grilled feta

Ingredients:

- 1 feta cheese

- 1 small pickled lemon

- 1 handful black olives

- 2 fresh sprigs of rosemary

- 1 tsp. of zaatar or thyme and sesame seeds

- Olive oil

Turn on the oven at 180C. Take a large enough baking tray.

Place the feta cheese in the center. Add all the ingredients on top.

Put in the oven for 25/30 minutes till the feta edges get golden.

Take it out and serve directly with fresh bread and crackers.

2/ Roasted feta with spinach

Ingredients:

- 1 feta cheese

- fresh or frozen spinach

- 1 handful of green asparagus (optional)

- 1 shallot

- 1 handful black olives

- rosemary and thyme

- black pepper

- nutmeg

- 1 pinch of mix sesame and sunflower seeds

- 1 handful of pine nuts

- Olive oil

First, let's prepare a spinach cream. Slice thinly the shallot and let it get golden at medium heat in a fried pan with 1tbsp. of olive oil. Add the spinach and let them cook for 5 minutes if fresh or 15 minutes if frozen. Grate some nutmeg on top of the spinach. Season with salt and pepper.

Add in the middle of the pan the feta cheese, 2 more tbsp. of olive oil, herbs, sliced black olives and the pine nuts and seeds. Cover it for 10 minutes, still at medium heat. When the feta starts to melt, it is ready to serve.

This is one of my favorite dish during winter. I think, I am a bit obsess with spinach anyway... like rucula and broccoli.

When in season, I add grilled green asparagus on the side in the oven to go with it.

3/ Grilled feta and cherry tomatoes

Ingredients:

- 1 feta cheese

- cherry tomatoes choose canned ones if out of season

- 1/2 red onion sliced

- chili flakes

- smoked paprika

- oregano and rosemary

- Black pepper

- 1 garlic clove sliced

- Olive oil

Turn on the oven at 180C. Take a large enough baking tray.

Place the feta cheese in the center. Add the tomatoes cherries around. If you use a can, do not pour all the remaining juice, save it for another recipe.

Add the rest of ingredients on top.

Put in the oven for 25/30 minutes till the feta edges and the tomatoes get golden.

Take it out and serve directly with bread or mix it and add pasta, lentils, rice. Personally, I do not mix it and better scoop it on top of my dish.

Feel free to adapt and create your very own recipe with your favorite ingredients!

I also found another recipe that looked really yummy on @drbonnebouffe instagram account, made with mushroom. Check it out.

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Saint Valentine´s recipes ideas

noreply@blogger.com (Stéphanie MAZIER) — Fri, 05 Feb 2021 23:00:00 +0000

Celebration

This is just a small sum up of the last years' posts around Saint Valentine.

I hope you will enjoy the read and you will find some inspiration and ideas for your dinner:

Aphrodisiac Menus: some fun ideas around the aphrodisiac food,...

Anti-Valentine´s Menus: some great ideas to share a beautiful friends party night!

To Valentine or not to Valentine: plenty of dishes ideas to make a great evening for your loved one!

Black Forrest by Stephi

And do not forget these 2 new recipes for desserts I just added:

Porn Valentine Lady Fingers

Destructured Black Forrest cake

Enjoy the date and please share your stars recipes!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

10 Healthy and Comfy Snacks for Home Office Cravings

noreply@blogger.com (Stéphanie MAZIER) — Fri, 08 Jan 2021 15:27:00 +0000

I don't know if you have the same thing as I have. Even if I eat well, as I am working from home all day, I often have cravings between meals. Home office is great, but also has its temptations, and snacking is one of them!

Sometimes, it is just because I skipped breakfast (because I overslept) or because I had been doing some workout.

Anyway, I frequently have cravings, and they ask for comfy snacks. There is absolutely nothing to chew on in the house. I do not buy any cookies or chocolate bars. Everything is homemade, and sugar free, as you may already know if you follow me for a while!

I wanted to share with you some snacks that are healthier and still make the trick to my cravings!

They were all brought to me by my nutritionist (for a change!) and some are just super quick and easy others require a bit a of cooking in advance.

All are refined sugar free, gluten free and mostly vegan. I also opted in this case for mainly savory snacks, as my 5 cookies recipes for lockdown are a great list to dig in if you have sweet tooth!

1/ Pop corn

You may think, it is not a healthy snack.... well, it depends how you prepare it, and how much you eat as well, of course! ;-)

I always make my own pop corn, and i especially love with no flavors except the coconut oil where I cooked them!

I take a thick bottomed fry-pan and add 1 tbsp. of coconut oil and let it get hot at high heat. When the pan is hot and oil melted, I add 1 small handful of corn kennels and stir to let the corn get covered with the oil. I reduce to medium heat and put a lid on top. My pan had a glass lid, and I must say it is quite handy.

Then, let the magic happened! I soooo love the pop sound in the kitchen!!! It means I am going for a cozy night movie!

I reduce the heat, when the pops starts to calm down and the pan is already full and the pop corn pushing the lid! And finally stop the heat and wait for a couple more minute to be sure it is finished.

Personally, I like them like that! I do not even add salt... But of course, you can add a pinch of salt, 1 tbsp. of maple syrup (or both, actually), I also love it with thyme or zaatar, it is addictive! And also with some smoked paprika or curry... You can also try it with matcha tea or cocoa powder....

2/ Apple & peanut butter

This is the quickest and easiest one! You slice an apple and add a bit of peanut butter... it is sooo delicious!!! So much better than a peanut butter toast.

I carefully choose my peanut butter. I use a unsalted and unsweetened peanut butter, and try to get the one which has more peanut content, and no preservatives!

3/ Date & peanut butter & salt and cocoa nibs

This one is also easy, and totally addictive. It is the season for Medjoul fresh dates. They are my favorite, because they a slight toffee taste! Take out the pit, and place 1 tsp. of peanut butter. I sprinkle sea salt and cocoa nibs!!!!

You can find recipes on different accounts on Instagram, I follow: @jshealth and @deliciouslyella

4/ Bliss balls

This recipe is actually for a chocolate spread, so you can choose how you prefer to eat it. The bliss balls are the easiest for me.

- 40 gr. of raw cacao

- 125 gr. of dates

- 75 gr. of hazelnut butter

- 2 tbsp. of coconut oil

- 200 gr. of roasted hazelnuts

- 1/2 tsp. of salt

- 1/2 tsp. of vanilla extract

Basically, you put all the ingredients together in a good food processor, and blend till you get a smooth texture! I added a couple of tbsp. of water to ensure the right texture I was looking for.

After 10 minutes, I have got my choco-hazelnut spread ready!... and it is sooo delicious!

As it hardens in the fridge, I use this trick to make some energy bliss balls I roll into shredded coconut or moringa/ matcha powder. It had been my snack at the office, and you feel like having a truffle, treating yourself, and actually it really gives me a good kick to go through my day! All the nice effects of boosting my energy without any insulin pick or down side.

For the next batch, I am thinking to add some cacao nibs to give a crunchy bite... what do you think?

You can easily keep it in a jar for several weeks in the fridge.

5/ Spiced gingerbread

I made my first loaves for Christmas, and I am totaly in love with this recipe, taste and texture, I had to share it:

- 200 gr. honey

- 200 ml of water

- 5 gr. or 1 handful of dry or fresh orange peel

- 180 gr. of rye flour

- 70 gr. of wheat flour

- 1 tsp. of baking soda

- 2 tbsp. of gingerbread spices mix (ginger, cloves, star anise, cinnamon, coriander, cardamom and nutmeg)

1/ Turn on the oven to 180C.

2/ Warm up in a pan, the honey and water with the orange peel at medium heat for 5 minutes. The goal is to allow honey and water to mix properly. I add the peel to infuse better the amazing taste of orange!

3/ Take out of the stove and gather in a bowl with the spices mix and the baking soda. stir to mix.

4/ Add finally the flours and stir to mix well at the same time till you get a nice fluid batter.

5/ Grease a mold with butter or coconut oil. Pour the batter and cook for 45 minutes minimum in the oven. Check if the gingerbread is ready by punching a sharp knife in the middle. If the blade comes out clean, it is ready.

6/ Let it cool, and keep in an airtight box or plastic bag in the fridge for 1 month! The spices taste will develop after a couple of days, and the vegan original recipe insure a long lasting shelf life.

6/ Red lentils pâté

This is a total discovery, inspired by The Green Kitchen cookbook. This recipe is also a great aperitif or perfect for a light dinner.

Cook 2 glasses of red lentils in cold water for 20 minutes, till cooked.

Drain the lentils properly. Usually they are already almost mashed.

In a blender, put the lentils, add salt, pepper, fresh lemon thyme leaves and 3 dried tomatoes. Blend till smooth.

You can easily make it in advance and keep it in the fridge for 1 week.

Serve with garlic grilled bread or veggies sticks and florets.

7/ Classic hummus

200 gr. of cooked chickpeas
½ Lemon juice
1 garlic clove
1 handful of sesame
1 handful of fresh coriander
paprika powder or sumac
1 tsp. tahini paste
pepper
sesame oil or extra olive oil

Gather in a blender the lemon juice and the tahini paste the cooked chickpeas and crushed garlic. Blend. If it is too thick to blend smoothly, add a bit of water.

Add the pepper and the coriander, blend again shortly.

Spread on top the sesame seed, paprika and oil.

Serve with veggies sticks.

The beetroot hummus or the green peas hummus are also great alternative. You will find the recipes on my blog, just click on the names!

8/ Celery and cashew butter

This one is as easy as the apple and peanut butter one! You will not believe how celery stick becomes tasty with some cashew butter! I add either goji berries on top or some chili flakes (or both), and it really rocks! I am sure you will be as surprised as I was, the first time I tried!

9/Fresh green smoothie

All the greens are balanced with the sweet pear and apple! You will not believe how yummy it is! And all seasonal fruits and veggies!

Mix together in the blender:

1/2 pear
1 glass of of unsweetened organic apple juice or 1/2 apple and 1/2 glass of water
1 tbsp. of cashew butter or any other butter you have in hand
3 lettuce leaves
1 handful of fresh spinach (or frozen ones)
2 mint stalks
1/2 lemon juice
2 celery stalks with leaves

10/ Sardines paté in cucumber basket

Slice the cucumber in 5 to 7 cm long chunk. Peel half of the skin to create kind of stripes. Make a small well inside the cucumber. Salt and put upside down on top of a kitchen paper or towel for 10 minutes.

In the meanwhile, prepare the sardines rillettes with a sardines can. Get the filets, and remove the spine, tail and other small parts you don't want to mix with.

Add 1 lemon juice, salt and pepper. Mix with some drained fresh cheese (cottage cheese, cream cheese, ricotta, etc.) or some soft tofu.

Put a tbsp. of rillettes in each cucumber well. Top with some fresh herbs and serve.

You can also use tuna instead of sardines, but I am trying to stay away from tuna cans, as the fish is disappearing. Plus, you will get higher quality of fish and Omega 3 with sardines, smaller and less intoxicated than the bigger tuna.

What is your favorite snack? Do you have another comfy and healthy recipe to share with us and to keep up the inspiration?

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

5 Cookies recipes for Lockdown 2.0!

noreply@blogger.com (Stéphanie MAZIER) — Fri, 27 Nov 2020 12:15:00 +0000

Chocolate Shortbread

Who wants a cookie?

Here, you will find 5 yummy and healthy recipes of cookies, I am sure you will like!

Most of them are really quick and easy to make, and stay quite healthy as most of them include veggies, fruits and no refined sugar!

I hope you will enjoy it! It is a great activity for the weekend and then, you can enjoy them with your tea or coffee at your break during the week!

1/ Lazy cookies

I call them lazy, because you really need 5 minutes to make them!

You can totally create your own combination of flavors:

- cacao nibs + orange + hazelnuts

- almond butter + raisins + nuts

- cacao butter + cranberries + vanilla

- cacao butter + pistachio + dried apricots

- etc.

2/ Sweet potatoes cookies

Have you ever tried a cookie with sweet potatoes? You will be surprised how delicious it can be!

3/ Spicy Chestnut Cookies

Something different using chestnut flour, which make these cookies also a great one for cealiac people!

4/Almond Shortbreads

The mix between almond and lemon is always amazing and so uplifting!

5/ Chocolate Shorbreads

A classic recipe from one of the most famous pastry maker, I hardly changed to make it a bit healthier...

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Thanksgiving sumup of my best recipes!

noreply@blogger.com (Stéphanie MAZIER) — Mon, 23 Nov 2020 13:37:00 +0000

It is time for Thanksgiving again. 2020 is a very special, not say weird year for all of us. I started to celebrate this American feast years ago. I like to get inspired by all different cultures and beliefs and create my own traditions fitting tradition with me and not the contrary.

Usually, I try to get specials friends around the table for that special day. This is year, I am just thankful for being alive, having my family safe and being able to keep on working.

Being thankful, celebrating what we have is something big. It is time to indulge ourselves, to care of our own people, community...

Wherever you are on this planet, being alone or not, have a look at all my recipes, and I hop you can find some inspiration! Vegan, vegetarian or not, sugar free and gluten free cakes, traditional or more rock'n roll, all options are covered! Have a look and cook something amazing this week!

14 Ideas for your Thanksgiving Menu

French Style Dinner for Thanksgiving

Thanksgiving Menu and recipes: the American dream with a French twist

Meatless Loaf for thanksgiving with red beans

Fabulous Stephi's Pumpkin Pie for thanksgiving

Gluten and sugar free Pecan pie

Pumpkin Bavarois like a cheesecake

HAPPY THANKSGIVING!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

10 Healthy and Comfy Breakfasts for Lockdown 2.0

noreply@blogger.com (Stéphanie MAZIER) — Tue, 17 Nov 2020 14:20:00 +0000

How is this Fall lock down doing so far?

Still struggling to find the right rhythm and to keep up the good mood? And with the darker days we are getting into, do you feel like not getting out of bed in the morning?

I promise you, even if usually I love jumping out of bed and going to my morning ritual, I totally admit, it is a bit more difficult this year!

I must say that my morning routine helps a lot though! Do you have a morning routine?

Mine is changing depending of the season or my business, but this looks more or less like this:

I wake up, go downstairs and I light up a candle. This is a habit I started to have since my trips to Scandinavia. My Swedish friend would have a candles on every morning for breakfast in summer and winter! This sweet and warm light warms up my heart! Give it a try!

I drink a big glass of water or lemon water. I prepare the coffee, and I go and seat on my meditation pillow for a while. Afterwards, I stretch my self with my staples yoga asanas brought to me by Cecilia Gotherstrom from Studio Stark. Even a good series of Sun Salutation is already great!

And then, I prepare myself a capuccino and breakfast!

Again, because it is cold outside, dark and also because we all need to lift up our mood, I tend to the most amazing breakfasts that will me make feel good!

Here are some of my 10 favorite breakfasts, some you can even prepare in advance to enjoy fully your wake up call:

1/ King of breakfast: Mr. Porridge!

There is nothing better, creamier and more satisfying than a nice porridge in the winter morning! It will always remind me my breakfast at my friend's home, Sara. her cozy and welcoming home had been also a shelter to me. I will never forget that!

And definitely, porridge was a bit part of this delicious feeling!

Since I am back to France, I also discover more people in love with porridge, and as I am not an expert, you may have a look at Porridge.lab for plenty of ideas and recipes, or even to buy the most exciting porridge in the world!

Choose real rolled oats, small or larger ones, or a mix. Smaller rolled oats makes creamier porridge, large rolled oats makes a chewer porridge.

Oats are a treasure food:

- largely produced in Europe, good for the planet,

- you can make milk out of it, breakfasts and also include it in your baking recipe, grounding it and replacing part of your flour with it.

- high in protein and fiber, and full of vitamins and nutrients. It is so satisfying and happy for your gut.

- it is gluten free and totally adapted to cealiac; just make sure that they were processed in a plant where they do not grind wheat as well.

How to prepare your oat porridge, for 1 person, you need:

- 40 gr. of oats = 4 or 5 tbsp.

- 180 ml of water or any milk you like

- 1 pinch of salt

For service, think of fresh fruits, dried fruits, nuts and seeds, nuts spreads, granola, yogurt, honey or maple syrup, spices, etc.

1/ I gather the oats, water and salt in a small sauce pan, and leave it for 5 minutes. This way the oats starts to soak and will get creamier.

2/ Cook it 5 to 10 minutes at medium heat, or 2 min in a microwave. You can already add the fruits if you want them a bit cooked. I also often add chia seeds for some extra protein and texture!

3/ Serve in a large bowl, and then add the topping you like and have in hand! Personally, I do not add any sugar, but if you choose bananas or coconut milk, it will give more sweetness.

You can also prepare a savory porridge, and add veggies, nuts and seeds, cheese, eggs, etc.

Try several types and quantities to find your right texture and taste!
A porridge is like a small feast for yourself, indulge yourself while you take care of your gut, your energy and the planet as well!

2/ Banana pancakes

This is a magic recipe in my opinion! Since that recipe, I added so much other stuff in the batter like spinach, okara or nuts meal, spices, etc.

3/ Oven baked oats x3 types

This is one of my staples recipes, that much, that I made several versions for each season:

The first I recommend you is the fall season: Comfy and sweet spicy baked oats

The chocolate and exotic baked oats will be perfect for December!

The summer version is here!

4/ Chia seeds pudding

First time, I tried it, I was not that entusiastic about it, to be honest. Then, I tried again with cocoa and hazelnuts. This is how it all started, and now, I just love chia seeds pudding for breakfast!

I put 1 measure of Chia seeds for 3 measure of liquid and stir to mix well. It can be water, or any milk you like. I choose coconut milk because it is kind of sweet already, and so creamy as well! I add 2 tbsp of honey, and top it with a raspberry sauce.

You can choose fresh fruit, or prepare in advance some fruit sauce. I put it in a jam jar I have at home. It is ready after 30 min. So you can perfectly prepare it the evening before and get your brekkie ready for the next day.

I prepare several ones in advance, in jars with lids, and really follow the fruits I have fresh, frozen, dried. Nice spices are also a great way to create taste.

It is very high in protein, so you will feel really satisfied during the whole morning, and will not have any craving till lunch! It also contains a lot of fiber.

5/ Overnight oats

It is a delicious way to have your oats in the morning, without adding a pan on the stove!

It is so easy! Prepare your oats and milk or water the night before. The measure is 1 of oats for 2 of liquid.

Add a pinch of salt, 1 tbsp of honey or maple syrup, 1 handful of nuts and seeds, 1 handful of fruits.

Put everything in a jar, and let it in the fridge overnight. And ready to go in the morning to school or the office!

You can add your nuts, seeds and fruits in the morning if you prefer, as well.

6/ Smoothies

Choco-coco smoothie is my winter morning winner! This smoothie is just a fully heart and body warming!

Mix together in a blender:

1 banana
1 handful of fresh spinach
2 tbsp or raw cacao powder
1 glass of coconut milk or water
1 pinch of chili powder

More recipes ideas on my following blogpost: My best 6 smoothies with tips and rules

7/ Homemade granola or granola bars

Ingredients for 6 portions:

- 320 gr. (3 cups) of rolled oats

-180 gr. (1.5 cup) of nuts not salted not roasted

- 90 gr. (1 cup) of grated coconut

- 90 gr. (1 cup) of seeds mix

- 1.5 tsp. of salt

- 100 ml (1/2 cup) of maple syrup

- 4 tbsp. of coconut oil

- cinnamon, grounded cardamom and vanilla extract

- raisins, chocolate chips and cocoa nibs

Add the chocolate chips and raisins at the end

1/ In a large bowl get together all the ingredients except the chocolate chips and raisins.

I added walnuts, pecan nuts, hazelnuts, almonds whole and sliced, sesame seeds, sunflower and pumpkin seeds.

2/ Stir and mix well everything. Pour in a baking tray folded with some kitchen paper.

3/ Cook at 150ºC for 30 to 45 minutes, till all the granola is golden and roasted. You can stir half way to make the color more homogeneous.

4/ Let it cool and add the chocolate chips and raising. Store in sealed glass jars. I opted for some French Le Parfait jars, but Mason jars or Wreck jars are beautiful as well!

Check the extra recipe for the granola bars on my blog post here: 5 school breakfast to go: quick and easy

8/ Banana bread

Who does not like a nice fluffy and moist banana bread????

Well, I can also suggest you another of my recipes I created one day, I could not make my choice between a banana bread, a carrot cake and and apple baked oats...

The result is rich and full and delicious! You can find the recipe on my blog here: All-in-one vegan and gluten free breakfast bread

9/ New age English breakfast

This one is not for everyone, but, I promise it can be really nice as well! In this case, I cannot skip the eggs, it would be a pity, even if you can make tofu scrambled eggs, I will stick with sunny side up eggs.

I also cook my white beans in tomato sauce myself, and prepare it the evening before. First, I fry 1 garlic clove crushed with some avocado oil in a pan, I add a can of beans, bay leave and thyme. Stir for 5 minutes. Feel free to pick up the beans you have available or even mix several varieties for more fun!

Add some nice passata or natural tomatoes, add 1/2 tsp of turmeric powder and 1/2 tsp. of paprika, pinch of salt and Penja white pepper. Mix for 10 minutes over medium heat. And then, let it cool till the morning.

In the morning, on your frying pan think to have some mushrooms and half tomatoes stir fried with some garlic. I would place the eggs in the same pan, but up to you.

On last thing is missing, bacon and/or sausages. I choose some fried aubergine slices with smoked paprika and garlic, and i sometimes make a stuffing with garlic, fresh herbs, almonds, onion, and spinach that I use to stuff aubergines slices or even cabbage leaves. This one takes more time, so you do not need to prepare it.

Personally, I am happy with my beans, eggs and veggies!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

10 Healthy and Comfy recipes for lockdown 2.0

noreply@blogger.com (Stéphanie MAZIER) — Tue, 03 Nov 2020 14:03:00 +0000

France is back to lockdown, and as fall is always a bit depressing, I can really feel people sad and worried and angry since last weekend.

I thought I would share some of my favorite recipes, my top 10 favorite recipes that comfy and healthy. A lot of us are still struggling with the unhealthy habits we had during spring, and I recognize myself I feel also more sluggish and sad now I am eating more pasta, meat and other junk food than ever.

I hope these recipes will inspire you, and will help you lift your spirit as well as your body. I spent a lot of years working with the most amazing nutritionist, Cecilia Gotherstrom from Studio Stark International, and she really made me conscious of the importance of our food choices regarding physical and mental health.

I am not a nutritionist, but I think Cecilia would approve most of the recipes.

I chose:

- gluten free

- refined sugar free

- vegan or at least vegetarian

- easy to find and affordable ingredients

- quick and easy recipes

1/ Veggies Curry

If there is a one recipe that lift me up during winter, is curry! Spices and creaminess is just like hugging a loved one for a while!

On the blog, I only shared my chicken curry recipe, you can find below.

Since some years, I usually skip the chicken and replace it by a bunch of veggies. I just throw whatever I have in my fridge, and I also combine, fresh, canned, frozen or leftover veggies.

For a base, I always have in my fridge onions, garlic, fresh ginger, carrots, celery sticks and potatoes. From there, everything is possible!

I also usually have in my freezer: green beans, spinach, green peas.

I like chickpeas in my curry, and for example, cauliflower is amazing as well.

I also use canned tomatoes during winter.

This is the chicken version of it: https://appetitvoyage.blogspot.com/2011/08/chicken-curry.html

2/ Lentils' stew

This stew can be made with any kind of lentils you have in hand. I usually make a big batch for several days, because I cannot get tired of it.

3/ Hummus with sweet potatoes fries

You can first find the recipe for hummus here on the blog: https://appetitvoyage.blogspot.com/2013/05/aperidip-24-original-dips-to-shake-up.html

Then, you can make sweet potatoes fries in the oven, it is super quick and easy:

Slice in wedges a couple of sweet potatoes, if possible all with the same size in order it roast evenly. Either you put them directly on your baking tray or in a bowl. Add some olive oil or avocado oil or even coconut oil. Season with smoked paprika (Spanish pimenton), dried rosemary, salt and pepper or any other spices and herbs you like. I must say, I am totally addicted to smoked paprika and the combination with rosemary and sweet potatoes is woooow!

Mix in order the wedges are properly covered and place every wedge separated on the baking tray, and in the oven at 190C for 30 min approx. Depending on your oven, it can take a bit longer or not. When your fries are golden, and you can hear them crackling, it is ready!

4/ Chili sin carne

I had been checking my blog, and I am quite shocked: there is no chili sin carne recipe!!! How could it be?

I often cook this meal during winter because it is really comfy and nice, and I make a large batch for several days, as nobody minds to repeat!

let's make it simple:

In a large and thick bottom stew, I gather sliced onions, garlic, sliced celery stick, 1 diced carrot and a pinch of cumin seeds with olive oil. I stir on medium heat till all of the veggies start to get golden.

Then I add whatever veggies I have: thick slices of more carrots, potatoes, mushrooms, bell peppers, broccoli or cauliflower etc.

Then I add a can of tomatoes and its same amount of water, another can of red beans, a small can of sweet corn. You can also mix the kind of beans if you have.

Add some concentrated tomato paste, bay leave, salt and pepper, coriander seeds, a bit more cumin and some paprika. Let it simmer for 20min at medium-low heat.

You can cook it in several times, let it cook longer, and the more you re-heat it, the better!

Enjoy with some wild rice.

5/ Dahl

This is an amazing recipe, and you do not need to make the topping if you do not have time! Skip this part, and you still have a delicious dish!

6/ Tacos

Mexico and its so delicious food. An easy dinner that will please everyone is to prepare some tacos!

Get some corn tortillas or make them yourself. I prefer the corn taste than the wheat ones, but it is up to you. Warm them up in a non sticking pan for 2 minutes each side before serving.

Prepare different small bowls with: sweet corn, guacamole (see below the link to the recipe), slices of bell pepper, dices of tomatoes, shredded lettuce of cabbage, fresh coriander, red beans, grilled mushrooms, and any other veggies you may like! Have some hot sauce and some yogurt mixed with garlic and mint.

You can of course have some stirred fried chicken, fish or shrimps, but a vegetarian one is also really filling. The key is vary the veggies and the colors and you will never get tired of it!

You can also prepare a tray of oven baked cauliflowers roasted with cumin, paprika and coriander seeds, the same way I made my sweet potatoes fries.

Each person can decide what to fill in and everybody is happy!

Find here the a quick guacamole recipe to go with it: https://appetitvoyage.blogspot.com/2013/05/aperidip-24-original-dips-to-shake-up.html

7/ Misa's noodles salad

This is one of my stapled recipe for happiness! The first time, my amazing Japanese friend, Misa cooked it for me, I had to ask her to make more, because it was so delicious. We shared it on new year's day, and it as so satisfying and so comfy, that it became new year's signature dish!

A lot of years passed since I tried it the first time, and nowadays, I switch the meat for some aubergine and mix of mushrooms.

You can even level up the aubergine recipe with my favorite one here on the blog: https://appetitvoyage.blogspot.com/2017/09/asian-style-aubergine.html

8/ Miso Soup

Miso soup is a Japanese staple dish. I prepare myself an easy one using what i have in hand.

The secret of a good miso soup is the broth. Of course, I do not have the original broth available usually, a tuna flake broth. I just prepare any kind of broth as long as it is rich and, if possible, homemade.

I always have miso paste in the fridge. I like to add fresh chives, raw mushrooms slices, tofu, of course some seaweed. You can have some thin slices of carrots, some cooked rice. The most important is the miso paste and the seaweed, and then it is up to your imagination!

9/ French Onion soup

This one is probably the sweetest memory I have ever had. When I was really little, my grand parents were taking care of me when my parents were working. I would arrive at their place, still sleepy in the early morning and was usually finding my grand father at the big family table having breakfast. My grand parents were farmers and working outside all day long. My grandma was used to prepare a large batch of onion soup for winter nights. And My granddad would have some as well for breakfast on the next morning.

So, when I was coming from the frozen morning to their warm home, and because I wanted to do the same as my granddad, I started to also have onion soup for breakfast. One of the best memory I have with my granddad.

I stopped having onion soup at breakfast, but it is a family staple for winter Sunday nights!

The recipe is really easy: in a large thick bottom casserole, let golden slices of yellow or white onions with olive oil (or butter if you eat). I count 1 big onion per person. Stir constantly till it gets golden and translucid. Pour some veggies or chicken broth (the chicken broth recipe is explained on the link below), add a couple bay leaves, thyme, salt and pepper. Cook for at least 30 minutes, and feel free to prepare in advance.

Serve with garlic toasted bread and cheese if you eat.

More soup recipes that also fit heavenly: https://appetitvoyage.blogspot.com/2012/10/anti-flu-chicken-soups-remedies.html

And one more: https://appetitvoyage.blogspot.com/2017/06/fusion-lyon-and-thai-soup-with.html

10/ Pad thai

The original recipe includes shrimps. Feel free to replace it with a marinated tofu.

This recipe requires a bit of exotic ingredients, but feel free to adapt with what you have in your fridge! For instance, the dressing contains a lot of exotic sauces. Either you have them, and go ahead, either you have only peanut butter and soy/tamari sauce. You know what: that is enough! Do not complicate and feel free to use the nuts you have around as well.

Why these 10 healthy and comfy recipes are my favorite?

All of them have 2 common points:

- first they all have spices inside

- and secondly they are all linked to a sweet memory.

You always feel comfy with things, tastes you know, and where there is nice and warming feeling attached.

So, it is my personal list, and I am sure you can come up with at least 3 favorite healthy and comfy recipes! Please let me know and share with all of us!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Beet-Red Velvet cake

noreply@blogger.com (Stéphanie MAZIER) — Tue, 03 Mar 2020 08:37:00 +0000

Beet-red velvet cake by Stephi

The American famous red velvet cake made into its healthy version, gluten and sugar free!

Since some of my recipes are published on different American websites like USRG or Foodnetwork and I cook special buffet for Halloween, I started to follow American cooks and learned about their cuisine.

I do not feel French and arrogant enough to believe that European cooking is the best.

For a lot of years now, I have this idea of transforming the traditional Red Velvet cake into a healthy and more delicious version!

I think this is the perfect occasion for turning it into reality!!!

Luxurious decoration for the beetroot cake

Ingredients for the beet-red velvet cake:

- 250 gr. of beetroot puree

- 3 eggs

- 1 tbsp. of coconut oil

- 75 ml of almond or coconut milk

- 1 tsp. of vanilla extract

- 3 tsp. of gluten free baking powder

- 50 gr. of corn starch

- 150 gr. of almond meal

- 50 gr. of coconut flour

- 1 pinch of salt

- 4 tbsp. of maple syrup (if not sweet enough yet)

Stephi's Frosting:

- 100 gr. of cashew butter

- 175 gr. of coconut cream (you can also use the thick part of the coconut milk tin)

- 1 pinch of crushed cardamon

- 1 tsp. of coconut flour if the cream is too loose

Or you can also cover it with a chocolate frosting made with 4 tsp. raw cacao, 2 tbsp. of coconut oil and 3 tbsp. of maple syrup! This is the one I chose this time.

Turn on the oven to 180C.

1/ First of all, make sure you make a smooth beetroot puree blending cooked beetroots. Add 3 eggs in a bowl, the vanilla extract and the maple syrup. Mix well.

2/ Add the milk and coconut oil, and mix well again.

3/ Add together the salt, baking powder, corn starch, almond meal and coconut flour. Mix well till you get a smooth mixture.

4/ Pour in a cake mold spread with coconut oil, and cook for 40 minutes.

5/ When it is golden, and your knife comes out clean from the middle of the cake, let it cool and un-mold.

6/ In the meanwhile prepare the frosting by mixing the cashew butter, the cream and cardamon together. Add some coconut flour is you find it to loose. Leave it in the fridge till you cover the cake.

7/ Serve decorated with some red fruits of chocolate shavings and shredded coconut.

So, I would challenge my American friends to try the recipe and let me know what you think of this healthy version! In my opinion, it is delicious!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Clementines' Crepes Suzette

noreply@blogger.com (Stéphanie MAZIER) — Thu, 30 Jan 2020 23:00:00 +0000

Clementines' Crepes Suzette

Crepe season is officially opened today! Crepes Suzette is a kind of sweet monument in the French dessert.

I cannot really explain why, except that it is impressive and delicious! The original recipe is too long and complicated in my own opinion, so this is a little shorter one and I believe easier to execute! The result is so spectacular, I am sure you will get as excited as I am about it! Let's go for it!

Clementines Crepes Suzette Ingredients

Ingredients for 10 persons:

- 10 crepes, check my recipe on the blog

- 1 orange zest

- 1 clementine juice

- 125 gr. softened mild butter

- 3 clementines

- 1 orange juice

- 1 pinch of yuzu zest (optional)

- 4 tbsp. of orange blossom honey or acacia honey

- 1 tbsp. of coconut oil

- 3 tbsp. of Cointreau or Grand Marnier

1/ Prepare the clementine's butter melting together the orange zest, celmentine's juice and the softened mild butter. Juice is hard to mix with the butter, but don't worried if you still have juice not well blend with the butter. After 5 minutes stirring and mixing with a fork, just put it back in the fridge and reserve.

Clementine Sauce

2/ Prepare the clementine sauce
In a fried pan at medium heat, cook the clementines wedges with the coconut oil. After 5 minutes, turn them around and add the orange juice and yuzu zest. If you can't find yuzu, use clementine zest.

3/ Flambee them with the liquor of your choice. When the alcohol is gone, add the honey keep on stirring and covering well the wedges with the honey. Let it caramelized for 5 more minutes and take off the heat.

4/ Take 1 crepe (check my crepe recipe and tricks in my former post clicking here!), and butter them generously with a lot of care. Fold them as you please and place in a serving tray. Repeat for each crepe. 2 crepes per persons should be enough,... theoretically,... but it is soooo delicious, you can go up to 3 or 4!
Then, pour delicately the clementine sauce on top and serve while it is still warm.

Find more crepes recipes and stuffing here!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Skip a Beat-root Hummus

noreply@blogger.com (Stéphanie MAZIER) — Thu, 30 May 2019 10:00:00 +0000

Beetroot Hummus, BAM!

This is the best combo: a delicious and tasty hummus with the bright and healthy support of the beetroot! Such a great way to get your veggies and also surprise your guest for an aperitif!

Try it and it will make you skip a beat!

As I usually say to everybody, I do not like beetroot! But I looooove its bright color and how it pimp any dish where you include it.

After several years, experimenting with beetroots, I now see that I use it quite a lot, and even start to like it,...

The first time, I had to use it, was because it appears in my veggie delivery box. I was kind of panicked, because I really did not want to eat it.... but I NEVER throw away food, so I had to find a way to trick my senses.

Some years later, I made beetroot salad, beetroot verrine, roasted beetroots, beetroot carpaccio, beetroot cake, and so today, we will make BEETROOT HUMMUS!

It is an easy and quick way to create a surprising dip for an aperitif or starter!

Ingredients for 6 persons:

- 250 gr. of cooked beetroots

- 200 gr. of cooked chickpeas

- 1 tbsp. of hazelnut butter

- 1/2 apple

- 1 garlic clove

- 3 tbsp. of olive oil

- 1 tbsp. of red wine vinegar or apple cider vinegar or lemon juice

- Salt and pepper

Just put all the ingredients together in the blender, starting with the liquids. Blend till smooth.

Feel free to add more liquid if the hummus it is too thick, or add chickpeas if it is too smooth.

You can also try adding some mustard instead of the vinegar.

Just feel free to adapt and create your own favorite hummus!

Skip a beat-root hummus! BAM!

Serve with parsley puree and olive oil on top, or with crushed roasted hazelnuts. It will go heavenly with fresh veggies, crackers, chips. One of my favorite toast is sweet potato chip, beetroot hummus and anchovy! Really yummy!

If you are looking for more recipes to create the perfect aperitif, have a look at my post Aperidip and the French verrines! I hope they will be inspiring.

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Dilemma of an ethical eater: How to eat healthy for you and the planet?

noreply@blogger.com (Stéphanie MAZIER) — Wed, 29 May 2019 13:58:00 +0000

Dilemma of an ethical eater: How to eat healthy for you and the planet? is a true question that spin in my mind every time I go and buy food to the supermarket, market or shops.

I totally changed my eating habits to healthier ones the past 6 years. I can really feel better, more energetic and happier since I do so. You can listen to my story on this video from my speech during the Women Economic Forum in The Hague in January 2017. (from minute 29)

While I changed my eating habits, I started to eat less meat, no processed food, no refined sugar products, less and less dairy,....

And I started to eat more veggies and more superfoods including quinoa, avocado, coconut, chia and hemp seeds, nuts, etc.

Being more and more conscious about how I honour my body with my food intake, naturally brought me to be more conscious about the origin and way of producing all that food. I became a fervent defender of Michael Pollan ideas and the Omnivore Dilemma's book.

I also come from the countryside, where I had been brought up by a family close to nature where we respect a lot what we get from it. This is not a hippie or bohemian philosophy, this is the way my farmers grandparents lived. This was common sense. Nature was feeding them, so they respect the soil and nature.

Proud dad with homemade bacon/bressaola

In our family, we all are excellent cooks, transforming nature in all kind of cold cuts, sausages, jams, preserves, sauces, etc. To be clear, I have never, in my all life, eaten brand-made jams, nor tomato sauce or sausages. Taking care of a garden and getting my own produce is a life goal as it was for my father.

All this family environment taught me how to recognize high quality and tasty food. It taught me how to work hard to make your own food and fill up your pantry with home made grocery products.

If 2017 seems to be relaunching the trend of producing and making your own food like cold cuts, cheese, yogurt, bread, and everything else, it was in my DNA since forever.

Homemade Tomato sauce with our own label

All these elements tends to collapse and crash in my mind today. What is my dilemma as an ethical eater?

It is getting more and more difficult in my opinion to eat healthy, ethical, organic, sustainable and local, all at the same time. Actually, I do believe today it is impossible.

All these concepts cannot fit together. Healthy eating and all the nutrition trends includes produce you cannot get locally. Think about avocado, coconut, or even my beloved blueberries!

I am afraid it is happening the same disaster that happened with Tuna and the democratization of sushi 10 years ago.

How on earth, you can produce ethical, organic and sustainable coconut and avocado when you live in Europe (where I am based)?

And finally, when you get acquainted to the farmers situation in France (probably the same in the rest of Europe), where they are literally getting bankrupted because of a wrong system that does not feed nor the farmer, nor the consumer or the cattle, but only the distributors and large retailers.

We are defending more and more fiercely ethical and sustainable agriculture in Africa, America and everywhere, but we do not even see our local producers as a pillar of our economy, consumption or health anymore.

Governments and marketers made a great job in separating people from food. They managed to turn people into ignorants about food. The kitchen urban myth about the kids believing that milk come from a brick and fishes are rectangular are not myths but a daily reality.

I can only encourage each of us to take some time to re-wire with food and nature. To learn again what our body still remember since 1000 of years. In these times of fear, uncertainty and violence, make sure you take your political responsibility also for food and food makers: nature and farmers.

If you want to go further, go to a market, and talk with people who really produce what they sell. Read inspiring authors like Michael Pollan, or listen to Jamie Oliver, food revolution!

I do not have any answer to my ethical dilemma, and every single day I question myself about my food choices, and what I do buy, who do I feed!

Support your community, make meaningful choices in your life, protect the planet every time you can.

Be kind to yourself, be kind with others, be kind with nature.

Food is also politics.

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

French tart Pissaladiere with sardines

noreply@blogger.com (Stéphanie MAZIER) — Wed, 29 May 2019 13:37:00 +0000

Pissaladiere is a another classic tart that comes from the South of France. It exactly comes from Nice. I will not tell you the original recipe, I am not from there, but I really wanted to share this one because it is simple, easy and a great option for your picnic and apero during the summer.

Ingredients for 4/6 persons:

- 1 pizza dough

- 400 gr. of yellow onions

- 40 gr. of olive oil

- 1 garlic clove

- salt and pepper

- 1 can of sardines or anchovies (or both!)

- black olives
- fresh thyme or oregano

Turn on the oven to 200C.

1/ Make or buy a pizza dough. In this case, I am sorry, but I totally skip this part... but I am sure you know where to find a pizza dough, either at the supermarket or in your kitchen aid! ;-)

2/ Peel and slice thinly the onions.In a large stir-fry pan, get together the onions and 2 tbsp. of olive oil at medium heat and cook the onions for 15 minutes, till you get a compote. Stay on top and stir constantly to make sure you get a compote and not fried onions! This is the secret know-how of this recipe! Add salt and pepper. Onions are sweet, so make sure you adjust well the salt.

3/ In a large oven tray, lay down some parchment paper and cover it with the pizza dough giving a rectangular shape to the dough. Spread the onion compote evenly. Add some black olives and the fish fillets.
The original recipe is made with anchovies preserved in salt. But I ran out of them, and found tiny sardines to replace them. The result was really yummy! So, choose the fish you prefer!

4/ Put the pissaladiere in the oven for 20 minutes till it gets golden and the dough is crunchy.

5/ When ready, sprinkle some fresh thyme and/or oregano on top. You can serve it warm, lukewarm or cold! This is quite versatile and allows you to have it done in advance or bring it for a picnic.

I slice it in squares and store it in a air-tight box in the fridge. Feel free to warm them up again in the oven or even on the barbecue before service if you prefer it warm.

Enjoy and feel the summer still here in your plate!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

All-in-one vegan and gluten free breakfast bread

noreply@blogger.com (Stéphanie MAZIER) — Fri, 29 Mar 2019 11:13:00 +0000

Gooood Morning! Is there anything better than a sweet and yummy bread to start the day and the weekend? Imagine a carrot cake, banana bread and oven baked oats all-in-one delicious and nutritious bread!
And it is gluten free and vegan!

This how I deal with crucial choices in the morning!!! I do not like to choose and not be able to enjoy all the tastes I like... This is how I came up with this recipe,... I was not able to choose if I was going to cook my oven baked oats, a banana bread or carrot cake.... so I decided to mix everything together, and....tadaaaammm!

I also opted for a large quantity bread loaf in order to be able to freeze and save some for the next days!

Ingredients for 1 large loaf or 2 small loaves:

- 1 handful of raisin

- 1 handful of dried apricots

- 1 handful of dried figs

- 200 ml Earl Grey tea

- 2 medium size carrots

- 2 apples

- 2 bananas

- 1 nail size of fresh ginger, grated

- 2 cups of almond flour

- 1 cup of rolled oats (choose gluten free ones if coeliac)

- 1 cup of mixed seeds (1/3 sesame, 1/3 sunflowers seeds and 1/3 pumpkin seeds)

- 1/2 cup of walnuts roughly chopped

- 1 heaped tsp. of ground cinnamon

- 1,5 tsp. of baking soda

- 1 pinch of salt

- 3 tbsp. of flaxseeds soaked 30min at least in with 9 tbsp. of water

Turn on the oven to 180C degrees.

1/ First make an Earl Grey tea in a large bowl and soak the raisins, apricots and figs in it. Leave it apart while you proceed with the rest of the recipe!

2/ Grate the carrots and 1 of the 2 apples. Add 1 banana, mashed and the ginger. Mix the veggies in a large bowl.

3/ Add the almond flour, the oats, seeds and walnuts. Feel free to swap the seeds and walnuts for any other nuts you have in hand. I think hazelnuts, pecan and walnuts suits well with the veggies mix, but the limit is your imagination and what is available for you!

Mix all the ingredients.

4/ Add now the cinnamon and baking soda, mix well again. Then get your flaxseeds in water and crushed it in a blender to get like a thick paste. Add it to the batter.

5/ At that point, your batter is still very dry. Pour the raisin and cut the apricots and figs in small pieces. Pour the whole tea where the fruits were soaking in the batter and you will get a nice smooth texture!

6/ Line some baking paper in a loaf mold and pour the batter in. Then, add the 2nd banana and 2nd apple sliced on top. Press them a bit to be sure they get in to the batter. I added a small table spoon of coconut oil and maple syrup on top to be sure the fruits will not burn during the baking.

Ready for the oven!

7/ This bread is quite thick if you cook it in 1 mold, and it took like 50min in total. I even went a bit up till 200C degrees the last 20min. Then I let it cool in the oven. If you divide the batter or even cook it in muffins mold, then it should be quite shorter to cook.

8/ The result is a dense and moist bread, quite sweet and really flavorful and filling. I served it with my raspberries jam and it was a great balance mix actually as the sour of the raspberries counter balance the sweetness of the bread.

Slice the bread in thick slices and freeze what you cannot not eat in the next 5 days. then you can get a slice of heaven out of the freezer any morning you need a good breakfast on the go!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

7 Sweet Veggies Cakes to finally ditch refined sugar!

noreply@blogger.com (Stéphanie MAZIER) — Fri, 08 Mar 2019 15:59:00 +0000

Cooking sweet desserts not using refined sugar, and adding as a main ingredient veggies is so much fun and so delicious, I wanted to show you all you can do and all you can imagine with it!

Since I am back in France, it is just 4 years now, I realized how French are so far away from my way of eating and cooking. For 1 year and half now, I work for an amazing Engineers' school in Food and Agriculture in Lyon where we also gather a start up incubator and teach our students to be innovative in the food industry.

Even surrounded by these amazing professors, start uppers and researchers, I am puzzled every time I express my concern about refined sugar or the rise of allergies in food. My colleagues are the best advocate for French terroir and traditional French food, but really disconnected with worldwide food trends and diets.

If my job does not let me much time left for writing new recipes,... I supposed you noticed the blog is a bit forgotten for months now, I wanted to gather together some of my cakes recipes made from veggies!

On the blog I already created some yummy recipes you may know:

1/ Beet-red velvet cake, a traditional American recipe turned into healthy!

2/ Sweet potatoes bread and cookies, easy and comforting snacks

3/ Scandalous red beans brownie, chocolate decadent and so surprising!

4/ Pecan Pie, another surprising sweet potatoes recipe

5/ Avocado chocolate cake like a bavarois

6/ Courgettes and raspberries squares, like baked oats!

7/ Pumpkin bavarois like a cheesecake!

From here, what should be my next testing recipe? Which veggie would you like to see in a sweet cake? Feel free to inspire us and share your own experiment! For daily updates and see what I eat and cook, follow me on Instagram please!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

Follow us on Twitter @appetitvoyage

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Pickled green tomatoes

noreply@blogger.com (Stéphanie MAZIER) — Fri, 31 Aug 2018 09:27:00 +0000

The summer season last so long last year, we harvested the last tomatoes in October, and some green ones were still growing.
As the weather was getting dodgy, we decided to pick them, and so I had to figure out what to do with green tomatoes.

In France, we are not used to eat green tomatoes, so I never had a chance till now to try some recipes with them.

And one of the thing I really care when I have my own garden is to be able to take profit of all of its opportunities and be able to preserve everything that cannot be eaten straight away.

So, I decided to try to pickle the green tomatoes as we do with our gherkins. It is

sooooo quick and easy, and so rewarding! I only can encourage to try to do so! You will be so happy to open the green tomatoes for a winter meal or to give them away for Christmas!

Recipe for 4 cans:

- green tomatoes cut if too big

- white vinegar
- 1 garlic clove per jar

- spices and herbs: bay leaves, sage, black peppercorns, Madagascar peppercorns, coriander seeds, tarragon, sea salt.

1/ Clean the cristal jars in the dishwasher. It is the best way to ensure it is perfectly safe.

2/First put 1 garlic clove, just peeled and cut in half in at the bottom.

3/ Add the green tomatoes, you cleaned and cut if necessary.

4/ Add your choice of herbs and spices. Choose the ones you like most or the ones available in hand.

5/ Boil the the white vinegar and once it is hot, pour it till the top. Close the jar straight away and turn it up side down. Let it cool down.

6/ Keep in your fridge for 1 month at least. Enjoy with some fondue, raclette, cold meat cuts, or some hummus or use it to make salsa verde!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!

Golden orange panna cotta

noreply@blogger.com (Stéphanie MAZIER) — Mon, 07 May 2018 11:14:00 +0000

Ingredients:

- 500 gr. Of almond milk

- 1tsp. Of turmeric powder

- 2 tsp. Of orange blossom water

- 50 gr. Of honey

- 1,5 tsp. Of agar-agar

1/ in a pan, boil together the milk with turmeric and orange blossom water.

2/ when boiling, sprinkle the agar-agar and whisk energetically for 1-2 minutes while you slow down the heat to medium.

3/ take off the stove, and pour in small cups. Let it cool and place then in the fridge till service!

4/ I baked orange slices covered with honey in the oven for 40 min at 100C. And then let them closed in the oven till cool. You get a kind of orange candy, i used to decorate the panna cottas. I picked up organic orange with no extra preservative on the skin to be able to keep the skin!

5/ Serve for dessert with some cookie, like the almond cookies and enjoy!

Herbs Soup

noreply@blogger.com (Stéphanie MAZIER) — Sat, 14 Apr 2018 09:30:00 +0000

A quick and easy recipe for green leaves soup taking advantage of any greens you have!

Ingredients for 2 persons:

- 2 garlic cloves

- 1 potato

- 100 gr. of fresh parsley with the stems

- 25 gr. of fresh kale or rucula or spinach

- 1 tbsp. of virgin olive oil

- 1 celery stick

- 500 gr of homemade chicken stock or veggie stock

- black pepper

- 1 pinch of nutmeg

- 1 tsp. of turmeric

1/ in a pan, stir fry at medium heat the sliced garlic cloves with the olive oil. After a couple of minutes, add the kale and parsley.

2/ When they are soft, add the celery stick in small pieces with the diced potato. Stir again.

3/ Add the chicken stock, the turmeric powder and black pepper and bring it to boil. Let it simmer for 20 minutes.

4/ When the veggies are cooked, blend it till you get a smooth and liquid green soup. If you like, drain the soup through a filter to take away all the strong fibers left.

5/ Serve with a pinch of nutmeg on top and enjoy!

It is simple and I love to do it as well with radish or carrots leaves. The green soup is a perfect Sunday evening dinner after a weekend full of gastronomic discoveries, or just when you feel like having a full hand of green leaves! Feel free to mix and change the veggies!

a ppetit voyage is much more than reviews and recipes!

Follow the blog: www.appetitvoyage.com

Share your ideas on Facebook: https://www.facebook.com/appetitvoyage

A ppetit Voyage agenda is updated regularly, so come and visit our website www.appetitvoyage.com to check the next workshops, either for cooking or wine tasting!

Feel free to contact us and ask for a private dinner or party with your friends or colleagues: Birthdays, Bachelors, Baby shower, etc...

cookingandtasting@appetitvoyage.com

A ppetit Voyage is your globe-trotting connoisseur: helping you change your mind about food, wines and cooking!