Monthly Archives: October 2012

Pumpkin and Ginger Soup for Halloween

After being bed-ridden yesterday with the nasty germs that are going around Paris at the moment, and being Halloween, I thought that seeing I can’t go out dressed up with gruesome make up on I’ll make myself a pumpkin soup for the occasion!

This soup is for two people:

500g of pumpkin
1 onion
2cm of ginger
Herbes de Provence
4 cloves of garlic
Coconut oil (and not olive oil! Click here to find out why)

Cut up the pumpkin, onion, ginger and place them in the baking tray with coconut oil. Sprinkle on the herbes de provence. Bake for around 60 minutes and 20 minutes before taking the tray out of the oven, add in the garlic.

Blend everything up and serve with a dollop of crème fraîche, chia seeds and some lime rind for zest.

I am so in love with the Autumn leaves falling at the moment and I love to bring them home.

I must say, this soup goes so well with the colours of these leaves.

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Dreaming of India

Back to India in a month and a half.

Patchwork heaven, tea time (all the time), rose petals sealed with love, generous amounts of masala,  bindis, vibrant colours, smiles, curiosity. hazy and sticky sunrises, wandering through the busy streets, getting lost and spending for presents to bring back home.

If you want to see more about my last Indian trip click here and here.

These books look so wonderful.

“India was the mother of our race and Sanskrit the mother of Europe’s languages. She was the mother of our philosophy, mother through the Arabs, of much of our mathematics, mother through Buddha, of the ideals embodied in Christianity, mother through village communities of self-government and democracy. Mother India is in many ways the mother of us all.” – Will Durant

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Cupcake Camp Paris III at Comptoir Général for Make A Wish Foundation

Cupcake Camp III was held last Saturday at the Comptoir Général. All of the Cupcake pros in Paris were there, like SugarDaze and Beauty Cakes and all of the proceeds went to Make a Wish Foundation France. In total we made a little over 5500 euros, which really shows the wonderful participation of everybody and great spirit.

Kristen from The Kale Project made kale cupcakes and you can click here to get the recipe.

The theme was Halloween so many of the cupcakes were oh-so-spooky!

These lovely ones were made by la Dinette de Nelly, a lovely young French woman who I found to be very creative and welcoming.

I made Flourless Chocolate Cake for those of you wanting a little break from the flour after downing a couple of high-carbohydrate cupcakes (hehe!). I used the same recipe as this one, but I didn’t put in the raspberries this time. My amazing sprinkles came from The Sprinkle Box Shop. More details here.

Thanks to Elodie Garbé for her marvelous illustrations, as always. She can draw whatever you want for a very reasonable price.

My J took a while to choose his cupcakes but came back with these three:

It was really a wonderful day and I’d like to thank Bryan and Cat for making it happen! I can’t wait for next year.

In other news, if you want the chance to win some lovely soap, click here. Or else a funky bracelet by OOAKjewelz, click here.

Want to decorate cupcakes? My readers have been offered a 10% discount for the month of November with the code PARIS10 on this website. All you have to do is enter the coupon code at checkout.

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Bleekcup’s Giveaway! Concours Bleekcup’s!

Partez à la découverte du monde gourmand et festif de Bleekcup’s via leur e-boutique mais aussi en allant à leur rencontre lors du Salon Créations & Savoir-faire qui aura lieu du 21 au 25 novembre prochain Porte de Versailles à Paris. Pour cette occasion, tentez de remporter 2 invitations et un bon d’achat de 5 euros valable pendant le salon !

Comment tenter sa chance ? Visitez le site de Bleekcup’s, dites moi en laissant un commentaire sur cet article le porduit que vous aimeriez retrouver sur le stand des Bleekettes, et n’oubliez pas de suive leur Pinterest et de liker leur page Facebook.

Il faut également suivre mon Pinterest et liker mon page facebook.

Une fois tout ça accomplie, attendez jusqu’à dimanche 4 novembre pour l’annonce de la/le gagnant(e).

Check out the wonderful world of food and creativity that is Bleekcup’s by visiting their adorable online store here. This competition gives you the chance to win two tickets to the Salon Créations & Savoir-faire this coming November at Porte de Versailles in Paris as well as a 5 euro giftcard to spend at the Bleekcup’s stand.

How to win? Visit the Bleekcup’s site and comment below telling me which products you would like to see at the Bleekcup’s stand during the Salon Créations & Savoir-faire. Don’t forget to like follow their Pinterest their fan page here.

You also have to like follow my Pinterest and like my facebook page here.

The winner will be announced the 4th of november.

Good luck! Bonne chance!

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The Best Cupcake Sprinkles I’ve Ever Seen

I was lucky enough to be sent a huge box of sprinkles from Laura from The Sprinkle Box Shop. Not only are her sprinkles bright and colourful, but they come in generous sizes and she sends them off quickly! The quality is really high, they don’t crumple or discolour like many sprinkles do.

Laura is a young and inspired lady that started her business whilst organising her son’s 2nd birthday party last year. Laura had ideas racing through her mind at 3:00 and 4:00 in the morning while feeding their at the time 4- month-old baby girl. This turned into details on paper, which turned into conversations and connections, resulting in her own business a year later.

There is not a single colour that she doesn’t do!

I made flourless chocolate cupcakes with chocolate icing and the sprinkles rocked my socks!

Click here or here to access her shop, and like her facebook page here!

If you need wonderful illustrations done for you like the one just above I highly reccomment Elodie Garbé who is a young French graphic designer and illustrator. Her new site is here and her blog here.

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So Why Pomegranite?

This fruit has held legendary powers for countless centuries. I have always loved this fruit but fell even more head over heels in Istanbul where you can get it freshly squeezed on the streets. Click here to see more about this.

Here is why you should get into pomegranites more often:

They are full of antioxidants:

They act as defense mechanisms which fight the harmful effects of free radicals on your body. Free radicals are substances which occur due to exposure to pollutants such as smog and cigarette smoke or as a by-product of the digestive process.  They can cause damage to your cell membranes and the structure of DNA. Due to its high antioxidant content, some say that drinking pomegranate juice can prevent cancer.

They are very high in fiber:

Pomegranates are naturally high in fiber. Fiber can lower blood cholesterol levels, reduce blood sugar levels and help with weight loss, as high fiber foods make you feel more full and more satisfied for a longer period of time. Pomegranates are an excellent source of fiber, containing five grams of fiber if you consume the seeds and pulp.  One pomegranate contains only 105 calories, making it a beneficial, low calorie food.

They keep your heart healthy:

Pomegranate fruits and seeds have been used in traditional medicines for years due to their high content of essential vitamins and nutrients which are great for your heart.

Happy weekend everybody

xxx,

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Roasted Chestnut and Pumpkin Soup

Soup in Winter is bliss. Particularly in Paris where Winter pierces my skin and goes straight to my bones. This soup really warms you up. Chestnuts are a plenty in Paris.

Soup for 2 people

What you’ll need:

10 chestnuts, roasted.
Half a pumpkin
A couple of slices of ginger
crème fraîche

To roast chestnuts, they should be rinsed and dried, and a small slit or cross must be made in the skin or they will burst. Pre-heat the oven to 200°CC. Roast prepared chestnuts, in small batches, for 10-20 minutes. Transfer to a tea-towel.

Roast the pumpkin in coconut oil with the ginger until soft.
Mix everything together and add a tablespoon of crème fraîche and a teaspoon of salt.

In case you didn’t know, chestnuts are very high in vitamin C and are a lot lower in calories than other nuts.

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Roast Vegetables in Coconut Oil

You’re still cooking with olive oil, aren’t you? I thought so. Stop that now! First off, let me explain why cooking with olive oil, and eating other heated oils can be dangerous.

There are many, many different kinds of fats, some of which are more delicate, or less “stable” than others, meaning that they will go off more easily. The three factors that cause fats to spoil are heat, light and oxygen.
No matter how stable a fat is, it will always in the end, succumb to one or more of these factors and putrefy. Unless we’re talking about margarine, but who would ever eat that anyway? (YUCK!)

So why can’t we cook with olive oil? It has a low “smoke point”, which means that it will begin to burn at a relatively low temperature. As soon as any fat reaches its smoke point, it begins to break down and create free radicals – those horrendous, carcinogenic, unstable molecules that damage cells and cell membranes, and are associated with the development of conditions like atherosclerosis and cancer. SCARY right? Olive oil is not suitable for stir-frying, sautéing, or any other high-heat cooking. Pour it all over your salads for sure, but stop using it to cook today. Seriously.

What can you use? Coconut oil. It’s like the God of cooking oils. Coconut oil helps to balance hormones, stabilize blood sugar levels and boost the cellular healing process. It is also known to stimulate the thyroid and reduce stress on the liver and pancreas. This increases metabolism and helps us burn fat more effectively. Additionally, coconut oil increases our energy levels, due to its easy digestive process. AND you can cook with it. Bake, roast, fry, anything! You are free to use it anyway you like. Another freakishly delicious way of using it is mixing it in with my amaze balls. It’s like an explosion of chocolate coconut goodness.

If you want a really healthy and simple meal, roast up some vegetables (any that you like roasted normally) and add some slices of ginger for zing! Add coconut oil and let it roast. You will not believe the taste. MMM.

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Shortbread for all!

I love cute things. So I have a ridiculous collection of cookie cutters. I made shortbreads on the weekend. Here is my recipe:

  • Melted butter, to grease
  • 225g (1 1/2 cups) plain flour
  • 120g (2/3 cup) Rice Flour
  • 100g (1/2 cup) caster sugar
  • Pinch of salt
  • 225g cold butter, coarsely chopped
  • Plain flour, extra, to dust

Preheat oven to 150°C. Brush 2 large baking trays with melted butter to lightly grease. Combine the flour, rice flour, sugar and salt in a large bowl. Use your fingertips to rub in the butter until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth.

Roll dough out until 1cm thick. Use a 5cm-diameter star-shaped pastry cutter to cut shapes from dough. Place on prepared trays. Bake in oven for 45 minutes, swapping trays halfway through cooking, or until shortbreads start to change colour. Cool on trays for 1 hour.

Enjoy! Who said cookie cutters are for kids? I disagree, adults should use them so they don’t forget the small pleasures in life!

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A Kids Cupcake Class with Jolis Kids Paris

For my special little 11-year-old friend’s birthday, we got her a cupcake that she could invite 7 of her best friends to. In this day and age where kids are spoilt rotten with material goods, we thought it would be good to do an old-fashioned “hands-on” event. Jolis Kids Paris does all kinds of parties for children. Nathalie was great and kept the 7 children entertained for two hours.

All of the enfants went home happy with their little box of goodies excited to show their parents. It was so so precious.

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