Tag Archives: recipes

Ricotta Cheesecake with Speculoos Biscuit base

This cake was very popular! The ricotta means that it’s not toooo heavy (as light as a cheesecake can be!) and the biscuit base gives it a faint spiciness that is reminiscent of my favourite country, India. Let me know what you think! Happy Weekend to you all xox

DSC_0014

DSC_0015

DSC_0041

DSC_0043

DSC_0044

Base:
150g speculoos biscuits
100g butter

Filling:
500g ricotta
3 eggs
3/4 cup unrefined brown sugar
2/3 cup thickened cream
2 lemon rinds, grated

Preheat oven to 160°C. Grease a 6cm deep, 22cm (base) springform pan. Line base with baking paper.

Make base: Combine biscuits in a food processor. Process until fine crumbs form. Transfer to a bowl. Stir in butter. Press biscuit mixture firmly into base of prepared pan. Refrigerate until required.

Make filling: Place the ricotta, cream cheese and sugar in the bowl of a food processor and process until smooth. lemon rind and juice, and process until well combined. Add the eggs and egg white and process briefly until combined.

Pour the ricotta mixture over the biscuit base and use the back of a spoon to smooth the surface. Tap the pan on the bench several times to allow the mixture to settle into the base.

Place the pan on a tray and bake in oven for 1 hour 35 minutes or until filling is just set and light golden. Turn oven off. Leave cheesecake in the oven with the door ajar for 1 hour to cool slightly (this will prevent the cheesecake from cracking). Cover with plastic wrap and place in the fridge for 4-5 hours or overnight to chill.

Enjoy! xx

Web

French Onion Soup

There is nothing better to warm yourself up in Winter than a bowl of steaming French onion soup.
Onion soups have been popular at least as far back as Roman times. They were, throughout history, seen as food for poor people, as onions were plentiful and easy to grow. The modern version of this soup originates in France in the 18th century, made from beef broth, and caramelized onions. It is often finished by being placed under a grill in a ramekin traditionally with croutons and gruyère melted on top. The crouton on top is reminiscent of ancient soups.

Today, it is still a soup that don’t cost a lot to make but is not at all seen as a soup for the poor (not that we care because it’s delicious! It’s just interesting to see how things change with time).

french onion soup oh la la livia

french onion soup oh la la livia

For two people I used:

8 brown onions
Teaspoon of coconut oil
Herbes de Provence
Bay leaves
6 cloves of garlic
Gruyère

Fry up the onion in the coconut oil until they are soft. Now add them to a saucepan with the coconut oil (this doesn’t flavour the soup at all, it’s just the healthy option, see here for details.) Now add about 5 cups of water and keep adding water when the levels get low. Keep it simmering on low for a couple of hours.

French Onion Soup with croutons by Oh la la Livia

French Onion Soup with croutons by Oh la la Livia

For the croutons, I put them in the oven with cheese on them and placed them on the top of the soup.
Delish! Enjoy and keep warm this Winter

Web

Want to see the new collection in my boutique? Click here.

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!

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

Healthy Chai Tea: One of My Biggest Joys in Life

Chai is a great coffee substitute. From the moment I had my first chai at the young age of around 9, I was smitten.

Unlike coffee, chai has many inherently beneficial properties. The black tea in chai is rich in antioxidants and the spices in chai have been used for thousands of years to promote general health and well-being, as well as to treat various ailments.

According to Ayurvedic (Ancient Indian) philosophy and medicine, these spices are considered to be “sattvic,” or calming, vitalizing and mentally clarifying – The perfect antidote to the stresses of modern life!

Here is why:

Cinnamon is thought to increase circulation and open breathing, increase awareness and vitality, and reduce fatigue. It is also reputed to be an aphrodisiac! (Hubba hubba!)

Cardamom
A popular spice in both the Indian and Chinese preparations, cardamom is said to benefit the lungs, kidneys, and heart. It is also a mood elevator.

Clove
Native to the spice islands of Indonesia, cloves have been used by the Chinese since 300 BC, and came to Europe in the 4th and 5th Centuries AD. Cloves have pain-relieving and antiseptic attributes. Like pepper and ginger, clove is also used to synergistically increase the potency of other herbal blends.

Black Pepper
Widely used to support circulation and metabolism, black pepper can help to alleviate chronic coldness. (We can use more of that here in Paris, in the winter!)

Nutmeg
Nutmeg has been used for centuries to ease sciatica and promote the digestion of heavy foods. It was also used by ancient Arab physicians to treat kidney and lymph problems.

Chinese Star Anise
Traditional Asian herbalists credit star anise with a variety of properties. It’s used frequently as a cough remedy and to freshen the breath.

Ginger
Long valued as a stimulant for the circulatory and the immune systems, ginger has been used to treat such disparate conditions as impotence and motion sickness. I’m mad about ginger. Read my post here.

Fennel
An important medicinal plant in the royal herb gardens of medieval France and Germany, fennel is still widely used to treat both kidney and ocular problems, as well as laryngitis.

Now, I know what you’re thinking. You want a chai latté? Please do not, for the love of the human race, go drink them at Starbucks. Not only are they expensive, but the milk is genetically modified, and it isn’t real chai. It’s concentrated sugar with favour added. This is not chai. What you need is a saucepan, good organic fresh milk (unlike what is easily found here in France) and a good chai mix. You boil everything up together in the milk and strain it after a few minutes of simmering.

I will soon post my own chai recipe. I hope you love and it gets you through the winter time. I certainly need it!

I am also going to attempt chai shortbread. Om nom nom.

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

1 Year Anniversary of our PACS love in France

One year ago J and I signed a piece of French paper to declare us a couple under French law. We had an afternoon tea and champagne gathering to celebrate. Check out these absolutely gorgeous cakes, what a spread!

When we tie the knot one day it will be even bigger and better. I’m thinking in a garden somewhere in Australia. With lots of flowers. Yes I’m a dreamer.

J sporting his moustache. He is so dapper.

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

 

Raw Kale and Beetroot salad with Tahini Dressing

This salad is just divine. So earthy and refreshing. When I finally got my hands on some kale thanks to The Kale Project here in Paris, I went a bit kale nuts. Kristen from The Kale Project and I made this last week for a big vitamin boost.

You’ll need:

  • 1 bunch of curly, green kale
  • 2 spring onions
  • 1 large golden beet (or two medium) You could also use regular red beets
  • 2 carrots
  • 1 clove garlic
  • 1 -2 cm (1 inch) of ginger
  • 1 Tbsp Tamari
  • 3 Tbsp Tahini
  • 3 Tbsp Olive Oil
  • 3 Tbsp of Coconut Oil
  • 2 Tbsp apple cider vinegar
  • Juice from 1/2 lemon or lime

Wash and cup up the kale into very small pieces, otherwise it’s a bit too leafy.

Peel the beets and grate them.

Grate the carrots.

Mix everything up.

Blend the salad dressing in a blender and pour it over the salad.

Enjoy it! My J enjoyed it which is really saying something.

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

 

A Macaron Class in Paris For Two ❤

My J treated me to a macaron class last week and boy was it fun! Who ever know just how complicated macaron’s are to make. Well, we didn’t.

We learnt a lot and just look at that concentration on J’s face.

In other news, look at this interview with me on The Kale Project.

J and I booked tickets for Istanbul for a 3-day getaway in November. I cannot explain my excitement in words. (I can in cartwheels)

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

 

How Do You Do Your Cheese Platter?

Living in France, cheese does play a big role in everyday life. I go through phases where I love it and hate it. At the moment I’m going through a stage where I still am crazy about the stuff,  but not at night time. I like a bit of fruit with it to break it up, and I always make sure I have a soft goat’s cheese.

How do you do yours?

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

Very Green Kale Smoothie

Why is kale so good for you?

One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K.  It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K .Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds.

Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw. (I like it raw and cooked)

Because of it’s very high chlorophyl levels, it balances your PH levels and counteracts the effects of acidic foods like red meat, pasta, cheese, cream and processed foods. This is very important for overall health and long-term well-being.

This kale smoothie is so delicious and is a real kick start to my day.

Cut up the kale, add as much as you like, I generally cut up around 4 big leaves.

One ripe banana.

A teaspoon of matcha.

A teaspoon of supergreens (this can be spirulina, or any super greens mix you use)

Half a cup of frozen raspberries

A cup of freshly brewed green tea, cooled, or at room temperature

Honey to taste

Half a cup of organic natural yoghurt

Mix and voilà!

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.

Pizza aux Figues et Chèvre (Goat’s Cheese and Fig Pizza)

Before figs went out of season I wanted to make the most of them. In Australia I was used to having them in my garden, and here I am restricted to having access to figs only a few weeks a year so when I get my hands on them I go all out.

This pizza is just so wonderful because it is light and with the heat the figs caramalise.

I use 4-5 figs per pizza.

For the chèvre (goat’s cheese) I use a rather young one, because I find that if you used aged chèvre it’s a bit too full-on in that quantity. That said, if you like very rich cheeses, this would be wonderful with the figs.

I dusted on my Corsican herbs. Any Mediterranean herb mix would work for this such as herbes de Provence. Or simply basil, rosemary and parsely.

A small amount of gruyere cheese.

And hop! In the oven.

A couple of spoon’s of mascarpone.

I like to add some fresh basil for colour and an extra fresh taste.

Om nom nom.

In other news, last night J and I did a macaron class here in Paris. It was just great. Photos to come.

Tonight I am meeting Kristin from The Kale Project. We are cooking a recipe together, with kale of course. I am so excited to finally eat some kale in Paris! She is doing such a great thing.

You can follow my facebook by clicking here and my pinterest here and my twitter here.

Feel like shopping? Click here.