Posted on by Myfrenchkitchen

Shop green.

The world needs to “be more green”, which doesn’t mean “be boring”, like so many people think. How can it be boring, when we are able do our shopping in exciting bags like these, instead of the uncreative, ugly and environmentally unfriendly plastic store bag. Here in France, we don’t receive plastic bags at the counter, but can buy a “green” bag for a few centimes and it can be used again and again. At some stores your old worn out bag can be exchanged for a new one. If you find the bag at the store isn’t colourful enough for you, walk just around the corner and you can pick and choose bags to you heart’s delight….found anywhere and everywhere. Baskets, funky bags, sturdy bags, recycled bags, fabric bags, cheap bags, expensive bags, bags on wheels.

Buy a bag and have fun shopping. Buy a bag and be a funky shopper. Buy a bag and save our planet from destructive plastic.

…colour me beautiful…

…a helping hand…

…across continents…

…bag on a kebab…

Posted on by Myfrenchkitchen

Vegetable tagine à la Thursday.

On Thursday evenings I have life figure drawing class and I get home late. A vegetable tagine is always a good choice on these evenings. I make it earlier in the day and reheat it for a late dinner. I’m ravenous when I get home! Serve with a simple fluffy white rice(ok, go more heathy with full grain or wild or some other grains, but I prefer the stark whiteness of white rice ). 

Vegetable tagine a la Thursday.

  • Three courgettes
  • Four large spring onions with the greens
  • One large red bell pepper
  • Four carrots
  • four tomatoes
  • Two potatoes
  • A handful of green beans
  • can of chickpeas
  • A handful of petit pois(fresh or frozen)
  • A cinnamon stick
  • olive oil
  • Cardamom pod
  • Juniper berries 
  • Two teaspoons of curry masala
  •  Flatleaf parsley
  • A tablespoon or two of dry roasted almonds
  • About two cups of vegetable stock
  1. Wash and chop the vegetables into chunks.
  2. Mix together the spices in a mortar and pestle (except the cinnamon stick), along with some olive oil.
  3. Sautee the chopped onion with the spices.
  4. Add the carrots and potatoes and sautee for a few minutes.
  5. Add the vegetable stock and cinnamon stick and bring to a simmer for about 10 minutes.
  6. Add the tomatoes and bell and simmer until the vegetables are tender.
  7. Add the chickpeas, green beans and and turn off the heat.
  8. Taste for seasoning and adjust.
  9. Serve in a tagine, sprinkle with the fresh petit pois, the roasted almonds and finish off with flatleaf parslay.
  10. Serve with white rice or couscous.

   Serves 4 people

 

…I’ll draw, you pose…