Gluten free, complete protein, high in fibre, magnesium and iron, Quinoa really is a superfood. My mum had an obsession with quinoa many years ago and I remember not enjoying that phase much as I couldn’t see why she would swap my evening pasta dish with these sprouted grains that tasted weird when cooked in vegetable stock. I have tried different ways to eat quinoa and came to the conclusion that except if you REALLY can’t eat pasta/couscous, there is no point trying to replace them with quinoa: it would be instant disappointment. Cooked and cooled however, and there you have, to my taste, a worth substitute to a pasta salad. Even better than this in fact, quinoa is crunchy and absorbs dressing without turning soggy like pasta would. Continue reading
Muscat Grape, Plum and home-made Marzipan Fruit Tart
We spent a few days in France at my mum’s and autumn is the ideal season for hot South of France. Relatively high temperature (26C), cool nights and plenty of my favourite fruits still around. We went foraging for some muscat grapes and almonds around the house…
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Restaurant Christian Etienne- Avignon France
In the heart of Avignon stands tall and strong the historical Pope Palace. During my years at the University d’Avignon I could not get enough of its majestic presence and somehow always felt protected by the thick defensive wall of 11km all around the city centre. There are numerous restaurants in Avignon but the one everyone should go to is Restaurant Christian Etienne, or like we say back home: Chez Etienne. I am tempted to say that since you’re in France and going to a gastronomic restaurant, how could you expect to be diseapointed? But Chez Etienne is not just a restaurant with good food, it is a place with such a quality of service in the best location in Avignon that will give you the real French food experience that everyone should experience at least once in their life to understand what all this fuss is about.
Le Palais des Papes
A wedding in a vineyard
I was so happy when Lucy asked me to be one of her 3 bridesmaids. The amazing groom’s dad volunteered to make his famous fruit cake to go with the cheese, and Joe and Lucy asked me to make their wedding cake. Of course they knew what they wanted: the ever famous Ginger cake with toasted marshmallow icing we had for our wedding New Year’s Eve celebration. This made my life easy as I just needed to work on the decoration. All was calm until Lucy asked me to their flowers too… a centrepiece, her bouquet, 3 bridesmaid bouquets, 12 boutonnières and flowers to decorate the 12 tables at the venue…
Noémie's kitchen 