Monthly Archives: July 2012

la Corse, un des plus bels endroit du monde.

Ca fait deux ans depuis que je n’y suis pas allée. Je suis tellement amoureuse de cet île sauvage, belle et insolente. On va bien manger, dormir, nager, marcher. Je reviendrai à Paris l’esprit plus clair, reposé… la belle vie quoi!

Quelques photos de nos vacances en Corse il y a deux ans. Comme quoi le temps passe vite!

A dans une semaine xx

Warm Zucchini and Beetroot Salad with a Grilled Vegetable Side

We had unlimited access to a glorious garden two weekends ago. I was in heaven. I invented this recipe to celebrate the fact that we had sun, great company, fresh vegetables and lovely conversation.

For this recipe you will need:

2 round zucchini
2 regular zucchinis
2 beetroots
big bunch of fresh basil
big bunch of fresh parsley
2 eggplants
olive oil
crème fraîche

Cup up everything like in the photos below.

You will use the round zucchinis for the warm salad part, and the regular zucchinis for the grilled side.

Put olive oil (I also use coconut oil to cook) in a pan and start pan cooking the round zucchinis. Add in salt and garlic and onion, but don’t put in the herbs until the very end or else they will burn.

Put in the small pieces of beetroot. You will see, they make the dish a wonderful colour and give it such an earthy flavour.

You can now put in all the herbs.

When serving, dollop on about 3 tablespoons of crème fraîche while still warm. Serve this dish warm, it is more tasty.

In other news, I am loving this video, despite it being über cheesy.

J and I did a great tour of the Saint Ouen flea markets with Charlotte from Haute Curiosité.

Tomorrow I am going to Corsica until next Tuesday.

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Carrot, Lime and Coconut Salad

There are only 3 main ingredients in this salad. Simple, yet very affective. I made it up when it started to warm up here in Paris and we were having friends over for a dinner and I needed a light accompagnement.

This recipe serves 4 people:

4 carrots, either grated or sliced very finely.
1 zest of lime
a cup of dessicated coconut
olive oil
balsamic vinegar

After either grating of slicing the carrot finely with a vegetable peeler, add the coconut and lime and mix.

To serve simply drizzle enough olive oil to take away any dryness and balsamic vinegar to taste.

Bon appétit!

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Vanilla Berry Cupcakes with Milk Chocolate icing

Yesterday I was in the mood to bake. I have some wonderful vanilla that I got in Kerela, India, and I felt like making a classic flavour.

Here is my recipe: (for 12 cupcakes, 11 if you, like me, eat one fresh out of the oven)

-130g soft butter
- 2 vanilla beans
- 130g sugar (I use a dark non-bleached sugar I find it makes the mixture more fluffy and the flavour more caramalized)
- 2 eggs
- 80 ml milk
- 95g self raising flour
- 95g almond meal
- 10g raising agent

For the icing:
- 200g milk chocolate for cooking
- 100g cream
- 3 tablespoons of either nutella or chesnut cream

Pre-heat the oven to 180 degrees celcius. Beat the sugar and the eggs until the mixture is light and fluffy. Slowly add in the melted butter.

Add the milk, flour, almond meal and the raising agent, then finally the vanilla.

Fill up 3/4 of the cupcake liners to give the batter space to rise. Add either a raspberry or a few blueberries in each cupcake.

Put your little babies in the oven for around 15-20 minutes, or until slightly golden.

To prepare the icing, do it either the day before or the morning before baking the cupcakes.

Boil the cream and pour it over the chocolate (which should be broken into small pieces). Mix well until there are no lumps. Add the 3 spoons of nutella or chesnut cream then put it in the fridge to set.

Before icing the cupcakes, beat the mixture so that it becomes light and fluffy.

You will need some kind of icing bottle to control the movement and to make it look pretty. Bleekcups have everything you need.

Start icing, starting from the middle of the cupcake and with a constant movement otherwise you will break the flow.

For half of the batch I added coconut as the decoration.

And the other half fresh blueberries.

Next time I make cupcakes I am going to buy this product from Bleekcup’s and spray them with glitter!

SO DELISH, everybody ate them in less than 3 minutes! :) xxx

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Mango and chilli salad to celebrate the sun

There is nothing like a big salad on a sunny evening. We were in the country last weekend so we made the most of the local produce around us. Yes, mango is certainly not local, but all the other ingredients were- I promise! ;)

This is my mango and chilli salad. I have never met anybody who had eaten this kind of thing, but it always goes down a treat. This recipe feeds 4 hungry people.

You’ll need:
- 3 mangoes
- 1 lettuce
- 1 teaspoon of Cayenne pepper
- 1 chilli (depending on the spice-factor you like)
- balsamic vinegar and olive oil
- flowers to garnish (I’m such a girl!)

You cut up the mangoes and lettuce and mix them up.
For the dressing, you simply cut up the chillies in small pieces and mix them with about 4 tbsps of extra virgin olive oil, salt and pepper. Drizzle this over the salad just before serving and then pour over the balsamic vinegar.
Finally, add a flower and Bob’s your uncle! (Australian expression?)

Of course, these Mojitos went down a treat with it. Mmmm.

Let me know what you think! x

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Fresh beetroot and beetroot leaf salad.

I had such a lovely weekend in the garden harvesting veggies and herbs. We had a lot of beets. I think beetroots are a misunderstood vegetable. Do not confuse beetroots with the canned ones your g’ma fed you at Sunday family lunches (gross!). A fresh beetroot is almost sweet. They are SO versatile and brilliant in so many dishes, savoury and sweet (yes you heard me!).

I decided to make a fresh Summer-friendly beetroot salad to celebrate the sun. They are earthy and nutritious. If the flavour isn’t enough for you, what about the fact that specific anti-carcinogens are bound to the red colouring matter which supposedly helps fight against cancer? Beetroot also increases the uptake of oxygen by as much as 400 percent. The leaves are full of beta-carotene and other carotenoids! Delicious AND healthy.

Don’t throw away the leaves, they make for a wonderful salad.

The idea of this salad is to boil the beets so you can remove the skin easily. I chopped them into small pieces so that this was quick.

In the meantime I mixed up a crème fraîche salad dressing. You’ll need onions, garlic, dried fried onions, crème fraîche, salt and pepper, herbs of Provence, balsamic vinegar and extra virgin olive oil. Mix it all up!

Here are the portions:

- 25 cl crème fraîche
- 1 onion, chopped up very finely
- 3 cloves of garlic
- pinch of salt and pepper
- 3 tbsps of herbs of Provence
- 2 tbsps of balsamic vinegar
- 2 tbsps of extra virgin olive oil

When the beets are done, gently peel the skin off and slice them into smaller pieces.

Cut up the leaves and lay them in a big plate as a bed for the beetroots.

Add the dressing and you’re all set! I had some grilled eggplant and zucchini from the day before which I used to decorate.

We even had the perfect and romantic backdrop to accompany this glorious home-made meal. Oh and champagne, can’t forget the champagne! :)

ENJOY! xx

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Flower Power

Last weekend Meg and I went to the countryside for a weekend with our loved ones. All of the flowers were in bloom so we had a flower-filled weekend.

For years I have wanted to find a sunflower field to take photos in, and also because sunflowers are in my top three favourite flowers.

Sunflower

Photos by both Oh La La Livia and De Quelle Planète Es-Tu?

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…Sweet Home

ohliviac:

Such a great post. I would love to go to Denver.

Originally posted on De quelle planète es-tu?:

Denver skyline, Home, Rocky Mountains

Oh, Denver. You’ll always be my home. I think about how pretty and full of life you are sometimes, and also about how little I know you. I look forward to coming back and discovering more of your treasures and your urban spunk.

Do you have more than one home? I feel like it’s something that is so common nowadays. Or maybe I’m just now realizing it while experiencing such a thing. We are global citizens at times, instead of belonging to one single place. It’s so exciting.

. . . . .

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Sunday BBQ in the ‘burbs of Paris

What a lovely Sunday lunch we had last Sunday with J and his family. The garden is in full bloom and after the weeks of rain all the plants were very lush and happy looking.

These redcurrants are grown in their garden.

Can never go without the cheese. Cheese platters are so photogenic.

J’s Dad put so much time into building and cultivating this pond.

BBQ time!

Summer is going to be full of lazy Sunday afternoons.

Vive la France!

Last Saturday the 14th of July was Bastille Day here in France. Bastille Day is the French version of the Independence Day held in the United States. In 1789 French revolutionaries seized the Bastille, a prison dating from 1370 where French kings locked up their enemies. The capturing of this hated landmark signaled the beginning of the French Revolution (1789–99; a movement during which the monarchy was overthrown and a democratic government was established). That’s your history lesson for the day!

Basically, Bastille Day celebrates all the values that the French dig: revolution, liberty and freedom.

So to go out with style, at 11pm there is a big fireworks display. We rode across Paris to see them and boy was it worth it!

NB: sorry the photos are a bit grainy, there was smoke in the air.

x

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