Tag Archives: almonds

Beetroot, Goat’s Cheese, Cumin Roasted Almonds and Lamb’s Lettuce Salad

5 May

At last Spring seems to last longer than a few hours and we really enjoy our time outside… Great walks, games, sunbathes but also drinks and lunches…. 

It’s also time to think about great salads and dishes for BBQ parties… Here is a Middle-Eastern inspiration salad. Usually I grill the beetroots but for some reasons, it is easier to find cooked beetroot in France rather than raw ones! Sometimes, dealing with what you can get makes your life easier…. No red hands, no peeling, no waste of time with the cooking of the beetroots… This salad can easily be prepared within a few minutes if you have all the ingredients! 


  • 2-3 cooked beetroots
  • 1/2 log of goat’s cheese (about 100g)
  • 2 handful of lamb’s lettuce
  • whole or slivered almonds
  • 1tsp of butter
  • 1/2 tsp of cumin in powder

Ingredients for the dressing:

  • 1 tsp oh French mustard
  • 1 tsp of honey
  • 2 tsp of balsamic vinegar
  • 1 tbsp of olive oil
  • salt & pepper


In a frying pan, melt the butter and add the almonds and cumin. Cook them until they are coated with cumin and get a slightly brown color. They will also release a nice nutty smell. Let them cool down on the side.

Cut the goat’s cheese log into 1 cm slices then cut the slices into quarters.

Repeat the same process with the beetroot and cut it into cubes about the same size as the goat’s cheese.

Ingredients Salad

Prepare the dressing: simply whisk the mustard with the honey, add the vinegar then the olive oil. Season with salt and pepper and adjust the seasoning.

Honey Mustard Dressing

Assemble the salad just before serving because the lamb’s lettuce is very sensitive to the acidity of the dressing and gets all dark and flat after a few minutes…

In a large serving plate, layer half of the lamb’s lettuce, add 1/2 of the beetroots, goat’s cheese, almonds and finish with 1/2 of the dressing then repeat the same process with the remaining ingredients.

Serve it straight away.



As usual,you can have fun with that salad and replace goat’s cheese with feta, grilled halloumi, mozzarella di Buffala or use pecans, pinenuts or pumpkin seeds instead of almonds. It’s up to you and to the content of your fridge and cupboard!

Salade de Betterave, Mâche, Fromage de Chèvre et Amandes Grillées


  • 2-3 petites betteraves cuites
  • 1/2 bûche de chèvre (environ 100g)
  • 2 belles poignées de mâche
  • des amandes entières ou effilées
  • 1 noisette de beurre
  • 1/2cc de cumin en poudre

Ingrédients pour l’assaisonnement:

  • 1 cc de moutarde de Dijon
  • 1 cc de miel
  • 2 cc de vinaigre balsamique
  • 1 cs d’huile d’olive
  • sel & poivre


Faites fondre le beurre dans une petite poêle et torréfiez les amandes en les assaisonnant avec le cumin. Dès qu’elles prennent une jolie couleur dorée et produisent une agréable odeur noisette, coupez le feu et réservez.

Coupez la bûche de chèvre en tranche d’1cm d’épaisseur puis en quartiers. Faites de même avec la betterave pour obtenir des cubes de même taille.

Préparez l’assaisonnement: émulsifiez la moutarde, le miel, le vinaigre et l’huile d’olive jusqu’à obtention d’une préparation homogène. Assaisonnez de sel et de poivre et rectifiez selon votre goût.

Pour l’assemblage, attendez la dernière minute afin d’éviter que la mâche ne soit “cuite” par l’assaisonnement. L’acidité abîme les salades et casse leur volume, elle les oxyde, ce qui leur fait prendre une couleur brune peu appétissante.

Donc juste avant de servir la salade, dans une large assiette de service, étalez la moitié de la mâche en une couche uniforme. Ajoutez la 1/2 des betteraves et du chèvre et parsemez d’amandes. Assaisonnez uniformément et préparez une nouvelle couche avec le reste des ingrédients.

Servez immédiatement.

Comme toujours, les variations sont nombreuses et vous pouvez adapter selon le contenu de vos réfrigérateurs et placards. Substituer les noix de pécan ou pignons de pin aux amandes, la feta, l’halloumi grillé au chèvre ou ajouter d’autres ingrédients tels que de la Pancetta grillée ou de fines tranches de poulet grillé.


Gluten free Almond and Chocolate Cake with greedy variations….

7 Feb

The gluten free trend is becoming stronger and stronger and many people are asking for good recipes of cakes without flour or with flour substitute.

Rice flour, chickpea flour, corn flour, coconut flour but also almond flour are among those substitutes.

As I love to cook with almond because it’s really tasty, rich but not overpowering, here is a chocolate cake recipe gluten free but full of almond flour.

I also added a few variations if you are in the mood for really greedy desert…

Result Slice


  • 5 eggs
  • 200 g of butter
  • 200 g of caster sugar
  • 200 g of dark chocolate (at least 56%)
  • 200 g of  almond flour


In a bain-marie*, melt the chocolate and butter together. Let it cool down a little.

Separate the eggs. With a whisk, mix the yolks with the sugar until you get a light and creamy mixture. Blend this with the chocolatey mixture and add the almond flour.
Gluten Free Almond Choc CakeBeat the egg whites until they are stiff and using a metal spoon, carefully fold the egg whites into the chocolate mixture.

Gluten Free Almond Choc Cake-2

Pour the mix into a spring-form baking tin covered with parchment paper and bake for 45 min at 180° C (380°F).

Gluten Free Almond Choc Cake-3


If you want to go for a richer version, you can add caramel sauce and nuts for example.

Swirl a large spoon of caramel sauce in the mixture before baking it and sprinkle pecans all over the surface. They will sink down otherwise, slightly help them so that they do not burn in surface while baking.

Gluten Free Almond Choc Cake-4-Alternativephoto 2

Result with Ice Cream

* You can also use your microwave. Place the chocolate (roughly chopped) and the butter (diced) in a bowl and get them melted 10 seconds by 10 seconds.