Tag Archives: smoked paprika

Spice up your nuts….

3 Nov

4-Roasted Nuts

Here is a very simple recipe I intended to post for a long time now.

We used to prep those nuts for the partners when I use to work in London and I keep prepping them as everybody crave for them.

It will take you very little time, ingredients and lots of pleasure.




Ingredients for a good reserve of nuts:

  • a handful of Macadamias
  • a handful of Pecans
  • a handful of Cashews
  • 1.5 tbsp of canola oil
  • 1/2 to 1 tsp Smoked Paprika (sweet or hot depending on your taste)
  • 1/2 tsp of sea salt


Preheat your oven to 180°C.

In a bowl, mix together the oil, salt and paprika then rub the nuts with the mix.


Spread them on a tray covered with parchment paper then roast them in the oven for about 5 minutes until they get a nice golden brown coloration and release a nice smell of roasted nuts.

Stir them halfway through while they are in the oven so that they roast properly then let them cool down for a few minutes.

If they are very oily, pour them on a tray covered with kitchen paper in order to absorb the excess of oil then serve them straight away with drinks or use them to bring flavor to your salads, rice or Bulgour salads for example.

You can use other nuts such as almonds, Brazilian nuts, walnuts….. try to keep in mind that they have to be the same size otherwise they wont roast the same way, some may start to burn while the other one will be undercooked.

You can also do that with seeds (sunflower, pumpkin….) or use other spices but I really like the special flavor of the smoked paprika.

3-Roasted Nuts

Noix Rôties au Paprika Fumé


Ingrédients :

  • 1 poignée de Macadamias
  • 1 poignée de Pecans
  • 1 poignée de Cajous
  • 1 a 1,5 cas d’huile d’arachide
  • ½ to 1 cac de paprika fumé (doux ou fort selon votre goût)
  • ½ cac de sel de mer

Méthode :

Préchauffez votre four à 180°C.

Mixez l’huile, le paprika et le sel dans un grand bol, enduisez bien les noix avec ce mix puis dispersez-les en une seule couche sur une plaque couverte de papier sulfurisé.

Faites-les rôtir au four environ 5 minutes. Secouez la plaque en cours de cuisson pour faire rôtir les noix sur l’autre face.

Les noix sont prêtes lorsqu’elles prennent une jolie coloration dorée-brune et laissent échapper une agréable odeur de noix rôties.

Laissez-les refroidir et si elles sont trop grasses, faites-les passer sur une plaque couverte de papier absorbant pour vous débarrasser de l’excès d’huile.

Servez à l’apéritif ou utilisez-les pour relever une salade verte ou un plat de riz par exemple.

Vous pouvez bien sûr utiliser d’autres noix telles que les noisettes, amandes ou pistaches par exemple mais gardez bien en tête qu’il faut que les noix aient une taille similaire pour qu’elles rôtissent uniformément sinon certaines risquent de brûler quand les autres seront encore crues.

De même vous pouvez vous amusez avec les épices mais le paprika fumé reste mon épice favorite pour donner du caractère à ce mix de noix.


Spanish Chicken*

24 Apr

Many of you have been waiting for that recipe as I have been doing it many times since I learned it from Philippa, my dear friend from the partners kitchen.

She found it in a newspaper and kept it in case…. Thinking that sometimes, after busy periods such as Christmas or Easter, you can get somehow lazy and go for unmissable recipes!

The other advantage of that recipe is that everybody craves for it and you can easily adjust the quantity… it can be perfect for 2 as well as for 22 and it’s still very tasty as a leftover.

So definitely  a top 10 recipe! Once again…. thank you Philippa for that recipe!

Ingredients for 6 people

  • Sea salt and freshly ground pepper
  • Olive oil
  • 12 chicken thighs, on the bone, skin on
  • 2 red peppers sliced in stripes
  • 100g of chorizo cut into 3mm slices
  • 1 large onion roughly chopped
  • 4 garlic cloves peeled and chopped
  • 3 tsp of smoked paprika
  • 1 tsp of dried chilli flakes
  • 1,3l of chicken stock
  • 375g of Spanish rice
  • 2 tbsp chopped flat-leaf parsley
  • 1 lemon juice


Preheat your oven to 180° and get all your ingredients ready.

In a broad, shallow pan, heat 4 tbsp oil. Season the chicken thighs with salt and pepper and brown them on all sides in 2-3 batches depending the size of your pan. Once they have a nice coloration, set them aside and throw in the peppers and chorizo and cook them over a medium heat until the peppers start to soften. Still in the same pan, add the onion and garlic and cook gently until the onion is soft. Stir in the paprika and chilli and cook for another minute.

Depending on how you wish to present it and how big is the pan you are using, keep the same pan if it can contain the whole chicken and rice or divide it into two or use a nice oven dish that you can present on a table. Spread the onion, peppers, chorizo and chicken evenly in the dish or in the pans and cover with the chicken stock. Cover and cook gently for about 5 minutes.

Then pour the rice all around the chicken thighs, season with salt and pepper.

Cook in the oven for at least 20 minutes or until the stock is fully absorbed and the top is getting gold. Don’t stir the rice at any moment.

Once the rice is cooked, take the dish out of the even and cover it with foil paper and let it rest for 5 minutes.

Just before serving, squeeze a lemon juice on top and spread some chopped parsley on top.

*Like any curry recipe, this recipe is a good base for any rice dish. You can replace chicken with shellfish, pork or rabbit. You can also add some vegetables such as spinach, green beans, courgettes, mushrooms or tomatoes and use other spices if you wish to. The idea is just to save some time and to make everybody happy including you.