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Springtime coral lentil soup (v)

Healthy and refreshing Cool mornings and warm afternoons can be a bit of a puzzle when it comes to figuring out what to eat. It’s too warm for hearty winter fare yet, too cold for summer food. If you’re the go-to cook at your house, you know the happy medium can be frustrating to achieve. Well, here’s a wonderful little recipe to the rescue: this coral (or red) lentil soup will warm your bones and give you a taste of summer all in one healthy bowl-full. The secret ingredient? Lemon! Ingredients and preparation – springtime coral lentil soup (vegetarian) 3 Tbsp. extra virgin olive oil 1 large onion, finely chopped 2 celery stalks with leaves, finely chopped 1 large carrot, chopped small 1/3 cup of finely chopped bell pepper (paprika) – trio (red, green, yellow) 3 garlic cloves, minced 2 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. sweet …

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Green lentil & tabbouleh salad with feta and endive (v)

Packed with nutrients Learning about lentils was quite eye-opening. Of all the legumes I love, I’ve probably cooked with lentils the least. No idea why, but it’s going to change. Experimenting with different recipes to bookend our article about green lentil agriculture in the Vendée, I fell in love with this (vegetarian/ vegan) salad. I knew bulgur loves lemon, and that lentils love lemon. Put the three ingredients together, and it’s like a new trinity. The perfect combo that not only tastes fresh and delicious, but is so full of nutrition that even Popeye might completely burst out of his clothes. Enjoy it for lunch with fresh pita, or with some lean chicken or fish, or as I did accompanied by an endive salad and you’ll know you’ve done something good for your body. Hope you enjoy this as much as I do! Ingredients and preparation – Tabbouleh & green lentil …

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Scampi Diabolique (devil prawns)

FROM BAR FOOD, TO FANCY APPETIZER, TO MAIN COURSE Prawns or scampi diabolique is an absolute staple in any restaurant or pub where I come from. In a restaurant it might be offered as an appetizer or a main course; and in a pub setting it’s the perfect dish to accompany a bottle of wine, friendly conversation… a boozy night on the town. I like the latter purpose of devil shrimp, served with crusty baguette to dip into the spicy sauce. You’ll find many ways to prepare this lovely dish and in time I’m sure you’ll choose one and make it your own. In my kitchen, I make the “short” version with help from the supermarket. I use canned lobster bisque as a base for my sauce. It’s a personal favorite for me, something that is both humble and fancy. For guests I may serve it with rice or fresh …