It's root veggie time!

Spicy parsnip soup 

Make the most of the gorgeous root veggies starting to come into season now - here in France there are parsnips, butternut squash, amazingly shaped and coloured squash, pumpkins (as seen in my previous post!).

Root veg are cheap, packed with antioxidants (beta carotene especially) and high in fibre- the perfect nutritious winter warming food.

Try this easy parsnip soup now the days are shorter and you're craving hot comforting dishes.

Ingredients:

2 large parsnips, peeled and sliced
1/2 leek, sliced
1/2 tsp turmeric
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp dried coriander
1/2 tsp cayenne pepper or chilli powder
1 tbsp coconut oil
750 ml reduced salt chicken or vegetable stock

Method:

Heat the coconut oil in a large saucepan and add the leeks. Reduce heat and sweat for around 5 minutes. Add the spices, stir and heat for a minute or so. Next add the parsnips, stirring to cover in the spices. Add around half of the stock and cook over a medium heat for around 5 minutes. Then add the rest of the stock, cover with a lid and cook over a low-medium heat for around 10-15 minutes until parsnips are tender.

Leave to cool and then blend. Gently reheat when ready to serve.

The colour of Italy

Thought I'd share a few of the beautiful foods you can only find in a true Mediterranean market (and luckily in Italy everything's half the price of the French Provencale markets!)

So beautiful it actually could be a painting! The taste of autumn. 

Perfect for stuffing with ricotta

Too pretty and shiny to eat

The carb lover's dream

Spaghetti squash with shrimp

I can't believe I haven't cooked spaghetti squash before! It's so simple, delicious and is a great low-carb, high-fibre alternative to real spaghetti for when you need a lighter option.

This is a twist on Martha Stewart's spaghetti squash shrimp recipe (thanks Martha for the inspiration!)

Ingredients: Serves 2

1/2 spaghetti squash
1/2 tbsp coconut oil
1 garlic clove
150g large prawns (peeled)
1/2 tsp chilli flakes or chopped fresh chilli
handful of fresh parsley
balsamic vinegar
salt and pepper
peas, spinach or any other veg of choice, steamed

Method:
Cut the spaghetti squash in half lengthways and season with a little salt and pepper. Spread the coconut oil over the cut side of the squash and place face down on a baking tray. Bake in a pre-heated oven (180 degrees C) with a little water for around 45 minutes.

Ten minutes from the end add the chopped garlic, prawns, chilli and a drizzle of balsamic vinegar to the tray.

Remove from the oven and shred the spaghetti from the squash using a fork. Mix with the prawns, parsley and veg in a large bowl, adding salt, pepper to taste.

Quick mid-week dinner (not eggs on toast)

As much as I love eggs on toast, sometimes you need a dinner that feels a bit more exciting. And this little gem can be prepared in less than 30 minutes - 20 if you're super hungry!

Coconutty fish stew

Ingredients (makes 1 v.large or 2 small s

ervings)

1 small onion, diced
2 garlic cloves, finely chopped or crushed
1 tomato, chopped
1/2 red pepper, sliced
1 tsp dried coriander
1/2 tsp turmeric
1/2 tsp chilli flakes (or less or more to taste)
150ml coconut milk
handful of king prawns
1 fillet of white fish (pollock is an economical & sustainable choice)
splash of hot water
1 tsp tomato ketchup or HP sauce (secret ingredient that isn't so secret!)
1 tsp fish sauce
1/2 lime (juice only)
frozen spinach or any other veg you wish to add

Method:

Fry the onion and garlic in a little oil until soft. Then add the spices, fish sauce, lime juice, tomato & pepper. Add the coconut milk and a little hot water and bring to the boil. Reduce the heat and add the prawns, fish and frozen spinach. Keep at a medium heat and cook until fish and prawns are cooked through.

Serve with choice of brown rice, chapatti or on its own for you carb-phobes!

Sacrilege de la Galette!

Those who know me will know I often create slightly 'odd' combinations on my plate. La galette is my latest victim! Poor, innocent, buckwheat pancake. If the real Frenchies could see what I'm doing to it they'd probably evict me!

Here are a few of my weird and wonderful galette fillings:

1. The not too odd combo of goats cheese, any veg going and beetroot was surprisingly good. 

2. Today's lunch (hadn't been supermarket shopping due to hazardous thunder and lightning conditions last night) was galette avec beetroot raita and salad...hmmm not my best but edible

3. Tonight's revelation - onion and courgette Asian style (soy sauce, chilli) and fried egg. Inspired I'd say.

I will keep you updated on my galette journey, do not fear. To be continued...

The more traditional Bretonne galette (boring...)

Quinoa for breakfast? Really??

Yes I was dubious too, BUT I thought I'd give it a go and actually it was surprisingly delicious - and filling too. The test will be whether I get the 11am munchies!

Have a go - makes a change from porridge and quinoa is higher in protein and all sorts of other goodness. Low GI too so it should keep me feeling full and energetic until lunchtime.

Recipe:
35g quinoa (dry weight) - doesn't look like much when you weight it out, but trust me it expands!
1/4 galia melon (or any other fruit you like)
100g natural or low-fat Greek yogurt
4 cardamon pods
1 cinnamon stick

Place the quinoa in a pan with the cardamon and cinnamon stick and cover with boiling water. Bring to the boil and then simmer for around 15-20 minutes until all of the water is absorbed. Removed the cinnamon stick and burst the cardamon pods so that you can mix the seeds into your quinoa.
Leave for a few minutes to cool and top with fruit, yogurt, and for additional sweetness a little agave syrup.

For a creamier taste, cook the quinoa in milk, almond or soya milk or even reduced-fat coconut milk. This would be delicious with berries and pumpkin seeds too, or served hot with raisins and cinnamon.

Best tastes in Antibes today!

Today I tried my first local Pissaladiere and it was fabulous! I bought it from a boulangerie tucked away in one of the beautiful vieux vielle streets (and it seems to only be open a few days a week which makes it more intriguing!). The owner told me that their Pissaladiere (a kind of pizza topped with caramelized onion, anchovies and olives) goes back three generations and is their speciality. It certainly didn't disappoint.

I also tried some very cute mini 'croissant aux pignons' (pine nuts) which are apparently another speciality of the region. Not the traditional croissants, but a sweet, dense, almondy sweet-like treat.

Now for slightly more virtuous foodie find - Michel Montignac jam! It uses apple concentrate rather than sugar. A bit like the St Dalfour kind you can get in the UK.

The GI guru (although I've just found out in France it's IG (Index Glycemique of course) Michel Montignac was one of the first to use GI for weight loss. www.montignac.com and someone who's principles I promote (when I'm not eating Pissaladiere and croissants - I don't think they're allowed!)