Turnips "à l'orientale"

Hey emily, remember I told you about this recipe the other day and we were trying to decide how to translate "navets"..? ;-)
Today I decided to make more of those ... and nearly couldn't find the online recipe again ! Time to write it down ! :-P

What you'll need :
3 or 4 medium size turnips
1 onion
a little olive oil
chicken stock
curry
cumin
dried raisins
sliced almonds

Start with slicing the onion, peel and cut the turnips in medium size dices. Brown them together in a frying pan with a little olive oil. Then add a little water, some powdered chicken stock, the curry and cumin. Don't forget the salt. Cover and let simmer for a while until the turnips are soft.
Then add the raisins, and maybe a touch of "crème fraiche" if you wish (of course that wasn't in the initial recipe but you know me... ;-)
Finally, add the sliced almonds when serving.

We love to eat this dish with some "couscous à l'orientale" which you can purchase in most local supermarkets (basically just regular couscous with added spices, so handy as you just need to add boiling water!)

Let me know if you try it ! At least there's no meat in this one, and nearly no crème fraiche ! ;-)

Veggie muffins

Hi emily, so as I told you I have a ton of pictures of recipes to add here. Hopefully I shouldn't be as busy the coming weeks and will be able to add a few.


But here's already the recipe for those veggie muffins I brought the other day at your place. (sorry I'm re-using again that same pic but Hey, you can actually see the muffins !!:-D )

It's just a basic "gateau au yaourt" (yogurt cake) with slightly less sugar and a few frozen veggies thrown in.. can you tell I improvised this recipe..? :-P

Here's what you need.
1 yogurt (125 g size)
4 eggs
1 yogurts full of sugar (it would be 2 for a regular sweet cake)
3 yogurt full of flour
some baking powder

Mix all the ingredients. Then I added some frozen green peas, sliced red pepper, & little dices of gruyère cheese. Put it in a muffin pan, cook at about 180° C ... until they're ready to eat !!

Bon appetit ! :-)

Ratatouille.

Sylvie, since you gave me this recipe, it's become a favorite in our household. I love how easy and healthy it is. I don't know what you serve it with, but I serve it with brown rice. Quinoa might be good too.

Here's the simple recipe you gave me months ago and that I've already shared with others:
1. Brown a chopped onion and a chopped eggplant in a lot of olive oil. 2. Add a chopped bell pepper, a chopped zucchini, 1 425 ml can of crushed tomatoes, a minced clove of garlic, some thyme, a bay leaf, and some salt. 3. Stir occasionally. 4. Serve when veggies are cooked.

I made this once for a friend who cannot eat salt and it was still delicious. I've also been known to add a carrot or two.

Courge and Courgette Soup

Hey Emily, I know I gave you that recipe last Thursday but I thought I'd write it down on our brand new blog !!
My cousins made that soup last weekend and it was so yummy I had to cook another one this week. More than easy, you'd hardly need a recipe besides the ingredients !!
We've been eating soup more or less every night for a couple of weeks and this is such a nice change from the usual veggie soups..

Here's what I used:
a big fat chunk of Courge (pumpkin)
3 middle-size Courgettes (zucchinis)
1 Bouillon-cube volaille (chicken stock cube)
and the final touch : 4 "Vache-qui-rit" ( Laughing-cow cheese portions)

Basically you peel and prepare the Courge and Courgette, throw them in a large pot with some water and the chicken stock, let it cook.
Then drain most of the water (Courgettes will have enough water in them), add the cheese portions, mix it in a blender.
And that's it ! Bon appétit !