Tag Archives: herbes de provence

A Provincial grilled vegetable pasta dish

Summer meals are the best.

Recipe:
1 eggplant
1 zucchini
spices to season
a bunch of basil
a bunch of parsley
wholegrain organic pasta
fresh goat’s cheese

grill up the vegetables in coconut oil with the spices. Add half of the basil while cooking, and the other half at the end once everything has been cooked. Serve on freshly cooked pasta and add the goat’s cheese. Add some of the parsley for an extra fresh flavour.

Les repas d’été sont les meilleurs!

Recette:
1 aubergine
1 courgette
des épices que vous aimez
bouquet de basilic
bouquet de persil
des pâtes bio completes
du chèvre frais

grillez les légumes dans l’huile de noix de coco avec les épices. Ajouter la moitié du basilic pendant la cuisson, et l’autre moitié à la fin une fois que tout a été cuit. Servir sur des pâtes fraîchement cuites et ajouter le fromage de chèvre. Ajoutez un peu de persil pour un goût frais supplémentaire.

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A special birthday in Paris

in Australia, my birthday falls in Summer so I am still not quite used to the idea of a cold birthday. It never quite feels like I remember it should. Nonetheless I had a lovely day and was very spoilt by my close friends, my J and my family despite them being far. (As soon as the sun comes out here and the temperature rises by about 15 degrees I’ll be able to show you my to-die-for silk skirt my parents got me in India).

J was cheeky and organised me a surprise party with my besties last night. And he revealed his big secret: We are going to Rihanna. I know, I know, I’m a diva… but I won’t hide the fact that I adore Rihanna and I am sure the concert will be incredible! It’s in June. Eep!

Fridge birthday love

Fridge birthday love

My adorable friend Meg, who features very frequently on my blog and vice verca as we are always loitering around together, gave me two very precious gifts. Below, a container for my herbes de Provence and as she is from Denver, a native American dream catcher which I will put photos up of very soon. She posted wonderful photos of my birthday here.

Anthropologie herbs and spices storage

Anthropologie herbs and spices storage

caramel au beurre salé

caramel au beurre salé

Morning tea

Morning tea

blueberry pancakes and fried pears

blueberry pancakes and fried pears

Meg came around for a birthday breakfast yesterday and I made us my latest recipe: egg-free, almond meal blueberry pancakes with fried pears. If I can say so myself, they are very delicious. Here is the recipe:

1 cup of plain flour
1 cup of almond meal
1 teaspoon of cinnamon
1 teaspoon of vanilla
2 tablespoons of water
2 cups of whole milk
5 tablespoons of melted butter (or ghee which is clarified butter and much better for you)

How to:
Mix the dry ingredients
Add milk, water, and vanilla. Whisk together until just combined. Be careful not to over mix – it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
Cook until bubbles form on the surface. Add the blueberries after putting the mixture in the fry pan. Carefully flip pancakes with turner/spatula and cook until golden brown.

Serve with fried slices of pear and a drizzle of honey. YUM!

Limoges breakfast cups

Limoges breakfast cups

Limoges breakfast cups

Limoges breakfast cups

Blueberry and spinach smoothies

Blueberry and spinach smoothies

I also made blueberry and spinach smoothies with super greens powder.

new shoes from Eden shoes

new shoes from Eden shoes

As a little present to myself, I bought these for 24 euros. Not bad at all I think.

Have a wonderful Tuesday everybody and until next time xo

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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

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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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