Tag Archives: Carrot

Grilled Vegetables Salad with Almonds and Goat’s Cheese

17 Nov

Once again, I write about grilled vegetables salad…. Yes indeed, I love to prepare them especially when the cold weather invade our day lives….

As I am fond of salads, when it comes to cold days, I need them to help me get through the whole days and grilled vegetables salad are among the good choices!

Add some fresh goat’s cheese and slivered almonds for the texture and you’ll get a gorgeous salad on your table….

3-Result Retro


  • 8 carrots peeled and cut lengthways (about 5cm)
  • 3 red onions cut into wedges (6-8 depending on their size)
  • 1/2 tsp of cumin seeds
  • olive oil
  • 2 cooked beetroots cut into cubes or wedges (6-8)
  • 1 fresh goat’s cheese (such as Petit Billy about 150g) roughly crumbled
  • 2 handful of flat leaf parsley roughly chopped
  • 1 handful of slivered almonds
  • 1tsp of butter

Ingredients for the dressing:

  • 2 tsp of reduced balsamic vinegar or pomegranate molasse
  • 1 tbsp of olive oil
  • salt & pepper


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

1- Almond and Goat's Cheese

On roasting trays, spread the carrots and red onions, drizzle with olive oil, cumin seeds, salt and pepper and grill at 200-220°C.

In a large salad bowl or serving plate, layer the carrots add the red onions then the beetroot. Drizzle with reduced balsamic vinegar or pomegranate molasse, olive oil, salt and pepper from time to time. Add some parsley as well.

Add the goat’s cheese crumbles and slivered almonds on top.

2-Carrot Beetroot Red Onions Goat's Cheese Almond_edited-1

Decorate with the parsley to bring a nice touch of green to your dish.

3-Result retro 2Serve it straight away.

Salade de Légumes Grillés, Fromage de Chèvre et Amandes


  • 8 carottes pelées et coupées en bâtonnets de 5 cm
  • 3 oignons rouges coupés en quartiers
  • 1 cc de graines de cumin
  • sel et poivre
  • huile d’olive
  • 2 petites betteraves cuites coupées en 6-8 quartiers
  • 1 chèvre frais (type Petit Billy environ 150g)
  • 1 belle poignée de persil plat grossièrement emincé
  • 1 poignée d’amandes effilées
  • 1 noisette de beurre

Ingrédients pour l’assaisonnement:

  • vinaigre balsamique réduit ou molasse de grenade
  • huile d’olive
  • sel & poivre


Une fois les carottes et oignons préparés, disposez-les sur des plaques et assaisonnez d’huile d’olive, cumin, sel et poivre. Faites les griller à 200-220°C.

Faites fondre le beurre dans une petite poêle et torréfiez les amandes jusqu’à ce qu’elles prennent une jolie couleur dorée et produisent une agréable odeur noisette, coupez le feu et réservez.

Emiettez grossièrement le chèvre dans un bol.

Dans une large assiette de service ou un saladier, disposez les carottes et les oignons grillés, assaisonnez de vinaigre ou de molasse de grenade, huile d’olive, persil, sel et poivre. Ajoutez les betteraves et assaisonnez de nouveau. Finissez avec le chèvre et les amandes. Parsemez de feuilles de persil plat.

Servez immédiatement.


Carrot & Coco Soup…

8 Jan

First of all, I wanted to wish to all of you an Happy New Year… I hope you had as lovely holidays as I did even if I had way too much of our French treats such as Foie-Gras, Fine Cheeses and all kind of sweets. It’s time for me to get back to healthy BUT tasty dishes in order to DETOX my body in a gentle way!

For those who have been very moderate or just postpone to February all the good resolutions because of the Galette des Rois, don’t worry… you can still enjoy the recipe that I posted last year!

Ingredients for 6 servings

  • 1 kg of carrots
  • 0,8 l of water
  • 40 cl of coconut milk
  • 1 chicken stock cube
  • 1 large onion
  • ½ tsp ground coriander*
  • ½ tsp ground cumin*
  • 1 pinch of ground cinnamon*
  • 1 tsp of olive oil

*You can replace those spices with mixed spices of your choice, I used Garam Massala but Chinese 5 Spices, All Spices and other mixes work very well…


  • Wash and peel the onions and carrots. Chop the onion and cut the carrots in slices 2-3mm wide.
  • In a large heavy bottom pan, heat the oil and gently fry the onion until it gets golden brown. Add the sliced carrots on top, salt and pepper then pour the water and the stock. You can dissolve the stock cube in hot water before otherwise, it will dissolve by itself while cooking. Bring it to a boil then cover the pan with a lid and keep on cooking gently for 25-30 minutes.

  • Once the carrots are cooked (they are soft and easy to cut), pour all the content of the pan in a blender with the coconut milk and the spices. Blend them until you obtain a nice and smooth soup. Taste and rectify the seasoning up to your taste.

  • Depending on how you like your soup, you can adjust the quantity of water or coconut milk to make it more or less liquid, more or less creamy.
  • Pour it into serving bowls and serve it straight away while it’s still hot.

  • For decoration, you can add coriander leaves or a spoon of whipped cream and some freshly ground pepper.

The Moorish Salad….. crunchy and yummy….

27 Jul

As we enjoy a lovely hot summer in London…. (cause of the rain my coat and jeans were so wet they were not even dry when I finished cooking this afternoon….. I hate having to wear wet jeans….!) …. I thought you’d enjoy a salad recipe….

I found this one in one of Jamie Oliver’s book and I really like it because it’s colorful and very tasty.

  • 300g of carrots
  • 150g of radishes
  • 2 apples – jazz or pink lady
  • 1 handful of sultanas or dried cranberries/cherries
  • 1 handful of flat parsley
  • 1 handful of mint
  • 4 tbsp of red wine vinegar
  • 8 tbsp of olive oil
  • 1 tbsp of tahine
  • 2 tbsp of black sesame seeds

In a baking tray spread your sesame seeds and toast them for about 5 minutes. Set aside to cool down. You can use white sesame seeds or both black and white, I use black just because it looks really nicer….!

Peel the carrots and cut them into a fine julienne about 6 cm long. If you have a mandoline, you’ll save a lot of time, if you don’t, be patient or get them grated in your food processor (the carrots won’t be as crunchy as they should be but it’s fine). Keep them in a bowl of fresh water to prevent them from drying if you decide to assemble the salad later.

Wash the radishes, cut the edges and thinly slice them.

Wash your herbs and chopped the parsley then cut your mint into chiffonade.

Wash the apples, core and quarter but don’t peel them. Cut them into thin slices or into julienne and cover them with the juice of a lemon so that they don’t get brown.

Finally, prepare the sauce: blend the vinegar, tahine, olive oil, salt and pepper. Adjust to tour taste. I sometime add a drop of Tabasco or Worcestershire sauce and a little bit of lime juice.

In a container, mix the carrots, radishes, apples and dried fruits with the dressing and in a large bowl or on a large serving plate dress the salad. Start with a layer of veg and fruits, sprinkle some herbs and sesame seeds then add another layer of veg & fruits…. finish with herbs and sesame seeds as a decoration.

This is a perfect salad for buffet or brunch but can also be used as a starter, served on individual plate.

Sybille & the Moorish Salad..... Yummmeeeee...

The Carrot Cake with Philadelphia Icing

4 Mar

I have to say it is because of that recipe that I started to think about creating a blog.

We had a dinner at home and when I announced that the dessert was a carrot cake with Philadelphia icing on top…. I saw all our men making strange and funny faces and already thinking that I should stick to my basics i.e. the chocolate cake or the pistachio financiers!

Anyway, I did not let them time to say they did not have any place left for dessert and served them a small portion of the cake…. and told them as I’m used to tell my nieces and nephews “just to try”!

And they tried and they asked for more….

Since that day, Flo has been asking me week after week for my recipe and I promised her that I will create a blog with my recipes so that she can choose anything she’s in the mood for….

A few months later, as Flo is having a great time in LA and on the West Coast, I thought it was high time for me to write the recipe so that she has it when she returns from the U.S!

  • 250g finely grated carrot
  • 200g flour
  • 150g brown sugar
  • 50g caster sugar
  • 50g almond powder
  • 10g vanilla sugar
  • 1 teaspoon of baking powder
  • 1 table spoon of cinnamon
  • 1 pinch of salt
  • 1 tablespoon of vanilla extract
  • 3 eggs
  • 100ml of olive oil
  • 100ml of milk


  • 200g of Philadelphia
  • 4 tablespoon of icing sugar
  • 4 tablespoon of lemon juice

Preheat the oven at 180°

Mix all the dry ingredients together.

Add milk and oil.

Add the eggs 1 by 1 until the mix becomes smooth.

Add the carrots and stir again.

Pour it in a round mold and cook it for 40 min.

Let it cool down and put it upside down to have the bottom on top for the icing.

Whisk the Philadelphia with the icing sugar and the lemon juice, taste it and add lemon or sugar to get the taste you prefer. You just need to keep in mind that the icing has to be smooth but not liquid so that it makes a nice cover on the cake.

Spread the icing all over the cake and put it in the fridge for 1 hour.

If you want a thick icing you can add another layer of icing when the first one is cold. Just keep in mind that the icing is pretty sweet and that it may be too much sugar in the end…

The small ones….

Small Carrot Cakes glazed with Philadelphia

And the large one… for this one, I cooked three different layers and cut the top of two of them so that it be flat and easy to superpose…