- Vegan burgers after an overindulgence of meat at the farm

I am at my office, a café that I really like around the corner of my  house. 

After 2 intense weeks with my mum who was visitng and as always a lot of drinking and overdose of meat, I am going green for a few days/weeks.

Before giving you the recipe of my vegan burgers I wanted to let you know a bit more about my last week-end at the farm. 
We spent 2 days in the country side or to be more specific, in the forest, in the middle of nowhere, where we had a tight schedule.

Go horse riding, wine tasting, lunch, feeding the lamb, eat massive breakfast, milk a cow… amongst other things.

We managed to do it all without having the feeling of rushing.  

If you are in California and want to go rustic, wild and raw, here is the link of the farm :

http://willowcreeknatural.com/

For sure it’s rustic, but you will have the great pleasure of eating fresh eggs, homemade sausages from the pork who happily ran in the field, fresh strawberries to go with your crêpes, go for a nice meal and a wine tasting in the cute and only one main street small town of Murphys and drink a glass of wine by the campfire at night.

Because of that overindulgence of meat, I made some burgers… vegan… and delicious. 

 

Vegan and gluten free burger

Serves 2

Ingredients :

  • 1 small can of beans (439g/15 oz)
  • 1 cup of brown rice
  • 2 tsp of ground cumin
  • 1 tbsp of bread crumb
  • 1/4 onion
  • Salt, pepper
  • Vegetable oil

Method :

As simple as that, mix all ingredients except the rice in a food processor. 
When obtaining a paste, add the rice, form the burger with your hands and cook it for a few minutes on each sides with a bit of oil till golden brown.

Can be frozen (before the cooking part). 

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Bon appétit !

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- Ginger and turmeric confits, natural bonbons

I love ginger. 

I so love it that I have some every single day, first thing in the morning with my hot lemon juice. I grate it, also add some turmeric and then after that, I can start my day, have breakfast etc…

I researched about it trying to find out if I could find some grown in California. Yes, there are some very ambitious people who managed to grow some even though the climate here is not the best for that kind of harvest. Some even managed to grow some indoors !

The ginger produces custers of white flowers, the rhizome (stems found underground) are harvested when the annual stalk withers and immediately scraped and washed to prevent sprouting in order to allow the root to grow.

Mostly cultivated in China and India as the ginger likes humid climate very much. 

You can make your ginger confit in a few days. Boil and drain it a few times to get rid of the heat, then simmered a few times with sugar, made that way, religiously will give your ginger this wonderful golden, translucent color.

I couldn’t wait for that long, I wanted my ‘bonbons’ very quickly so this is great for impatient people like me. As I always have turmeric too, i tried with turmeric also, i love the result !
Confit in maple syrup s’il vous plait !

 

Ginger and turmeric confit in maple syrup

Ingredients :

  • 200g (7 oz) of ginger and turmeric washed in hot water, skin on
  • 100ml (3 oz)of maple syrup
  • 200ml (6 oz) of water


Method
:

Scratch roughly the skin of the turmeric with a knife and wash the ginger and turmeric with hot water. 
You can peel them if you want, I didn’t. 

Slice them very finely, put them in a sauce pan and cover with 100ml (3 oz) of water, bring to the boil and simmer for 30min. 
Drain them and once again, cover with 100ml (3oz) of water,bring to the boil and simmer for 30min. 
Drain and cover with the maple syrup, put the lid on and simmer very very slowly for 30min and uncovered for another 30min. 

While still warm, you can roll them in icing sugar for the look. 

To nibble without moderation

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- The magic rhubarb biscuit

For someone who doesn’t have a sweet tooth, I realize that lately, I baked quiet a lot.  I am a bit late on my blogging schedule, it’s because I was waiting for the rhubarb to come :) That’s one good thing done as the rhubarb is here, the season has started and it doesn’t last very long so let’s take advantage of it. 

Rhubarb is a vegetable but used mostly as a fruit in cooking. The stalks only as the leaves and roots are poison which makes rhubarb even more attractive.

Every year I make a lot of compote, crumble… Poached rhubarb, chutney…Today it was a biscuit. It’s called biscuit but it’s better than that.   It’s soft and a bit sweet on the top, nearly gooey in the center with a bitter sweet taste and again soft and a bit crunchy at the bottom. It’s magic !

I can’t wait you to check that and let me know how you feel after the first mouthful. 

 

Magic rhubarb biscuit 

Serves 4 

Ingredients :

  • 100 g (3.52 oz) of butter
  • 100 g (3 oz) of white sugar 
  • 3 eggs
  • 150 g (5.29 oz) of flour
  • 50 g (1.7 oz)  of cornflour
  • 1 tsp of baking powder 
  • 400 g (14 oz) of diced rhubarb
  • 90g (3.17 oz) of white sugar for the meringue

 

Method :

Mix the butter in cubes with sugar and egg yolk till foamy. Add to it the mix of flour, cornflour and baking powder. Work on the dough gently.

Grease a baking tray of 26cm (10 inches), spread the dough (it’s thick, it’s normal). Put the rhubarb on the dough. 

Whisk the 3 egg whites very firm, adding the 90g (3.17 oz) of sugar little by little and spread the meringue on the rhubarb. 

Cook in the oven on medium heat 160-180°C/330-350°F for 60-70 min. The meringue has to be brown and the cake wet inside.

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