Immunity boosting snack

This is a very refreshing snack, that is also very healthy and good for boosting-up your immune system. 

Ingredients: 

• Carrots
• Beets
• Apples
• Lemon
• Honey

Bon appetit,
Sandra & Miki

Cauliflower soup

I've got this recipe from my mother today, after I asked her what to do with big cauliflower that I've received in my organic farm box of produce. The soup turned out to be so delicious that I had to share the recipe with you right away :) 

Madeleines with raspberries and lemon curd twist

My friend taught me how to make this delicious desert, you can see her recipe here. Recently, I have stumbled upon Rachel Khoo on youtube and her twist of traditional madeleines with raspberries and lemon curd! I have made them using my friend's original madeleines recipe and the recipe for lemon curd that I have shared in the previous post. It is oh so heavenly! Her cookbook is going to be published in February in USA and I have already pre-ordered it. Cannot wait to receive it! I'm sure more posts will be inspired by this wonderful Parisian chef! :) 

Lemon curd

I needed lemon curd for another recipe that I will post soon, so this is how I made it. It turned out to be delicious and I hope to find many other uses for it, especially during Meyer lemon season. This morning I've added some to my blueberries for breakfast. 

Ingredients: 

• 1 bigger-sized lemon (Meyer variety is my favorite)
• 50g of butter
• 50g of sugar
• pinch of salt
• 2 egg yolks

Directions:

Take one bigger-sized lemon. I prefer Meyer lemons because they are a bit sweeter and not as tangy as Eureka lemons. Zest it and squeeze the juice. Add 50g of butter, cut in cubes so that it melts faster, 50g of sugar and a pinch of salt. Put the pot on the medium heat until all the butter is melted and sugar dissolved. Prepare to start whisking vigorously as you add 2 egg yolks. Keep whisking until the mixture starts to thicken. It took me about 10 minutes to get to the consistency that I liked (which is more thicker). At that point, take it off the stove and transfer to a dish which you will cover with plastic wrap such that wrap touches the curd. Refrigerate overnight, or at least 2 hours before using it. 

Bon appetit,
Miki

Mega Turkey Nacho Dinner

I have borrowed this recipe from Rachael Ray's website (http://www.rachaelray.com/recipe.php?recipe_id=1087). I just want to comment that it is a great recipe that is also very kids friendly. It  makes a quick and healthy dinner full of vegetables ( I also used unsalted  tortilla chips). I omitted  chiles too just because I served it to kids but I am sure it would have been even better with it. Try it !


Ingredients

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 pound ground turkey breast
• 1 tablespoon chili powder (a palmful)
• 1/2 tablespoon ground cumin (half a palmful)
• 1 onion, chopped
• 2-3 cloves garlic, chopped
• 1 large carrot, peeled and grated
• Salt and freshly ground black pepper
• 1 small zucchini, trimmed of ends, cut in half lengthwise, then sliced into half moons
• 1 can sliced green chilies (4 ounces), drained
• 1 box frozen corn kernels (10 ounces)
• 1 can black beans (15 ounces), rinsed and drained
• 1/2 cup chicken stock
• 1/4 cup cilantro or parsley leaves, chopped
• Juice and zest of 1 lime
• 1 bag multi-grain tortilla chips
• 1 1/2 cups shredded pepper Jack or sharp cheddar cheese, shredded
• 2 plum tomatoes, seeded and chopped
• 1 avocado, cut in half, pit removed, flesh removed and chopped

Serves 4

Preparation

Pre-heat the oven 375ºF.

Place a large skillet over medium-high heat with two turns of the pan EVOO, about two tablespoons. Brown and crumble the ground turkey for 3-4 minutes and season with chili powder and cumin. Add onion, garlic, carrot and zucchini and season with salt and pepper. Cook for 8-10 minutes, stir in chilies, corn and beans, then heat through and adjust seasoning.

Stir in chicken stock and cook for 1-2 minutes more, remove from heat, then stir in cilantro, 1 teaspoon lime zest and the juice of the lime.

Arrange a third of the bag of chips on a baking sheet with edges, top with a third of the turkey-vegetable mixture and a third of the cheese. Repeat two more times, ending with the cheese. Transfer to the oven and bake until the cheese is melted, 5-6 minutes.

Top with tomatoes and chopped avocado garnish and serve.

Princes krofnice (chouquettes)

I wanted to learn to make this lovely desert for a very long time! When my friend's mother visits here from France she makes them so wonderfully and in a perfect one-bite size. I thought they are difficult to make, that the dough has to be of a certain consistency and the oven of a certain temperature ... otherwise they will not rise and may not have a hole  inside. Well, I was happily surprised that it wasn't difficult at all, and that this recipe has perfect proportions of all ingredients. The most difficult part for me was the piping tube with the dough, but this was the first time for me doing so and now next time I'll know not to fill it more than a half,  or I may just use two spoons.