I cannot say how much I am happy as I am finally home !

Finally home means that I stop (at least for now 🙂 ) being in a gypsy mode, being a bit everywhere, not to have my own flat.

I moved in yesterday in this new flat that I love, in this area that I love and know so well, in this city which is mine : Nice.

It’s a new chapter of my life, surrounded by people I love most.

I realize how easy life is when you have a place where you will stay for a while, when you speak the same language as the inhabitants, when you just have to wake up in the morning, take your car, go where you need to be, start your day, go to work and come back the same way in the evening….

But those who know me, know that that kind of life doesn’t suit me. And as I love challenges, changes, renewal, I wanted to add something more to my work and started a youtube channel.
I put a different recipe every week, every Wednesday. Recipes that are not necessarily the same as the ones on this blog.

For now I am making those quinoa cakes that were supposed to be galettes and evolved along the progress of the recipe, and became cakes.
See, my people, I test and taste for you, you just have to follow. Life is so simple. 🙂

Ingredients for a 20cm tray + 6 muffin moulds

– 200g of quinoa
– 1 liter of water
– 1 onion
– 1 handfull of celery leaves
– 4 eggs
– 4 tbsp of flour
– 4 tbsp of cooked carrots
-2 tsp of tomato paste
– salt –  pepper
– olive oil
– Grated cheese (parmesan, grana padano, comté…)

Chop your onion finely and let it brown in a pan with olive oil.
Pour 2 cups of quinoa on the top and the water, hot, little by little. When it’s simmering and the quinoa gets dry, add a bit more water and more and more….
Add salt, pepper, you can also add any kind of spice you like.
Wash the celery leaves, chop them and keep on the side

Add 1 tsp of tomato paste and stir well.

When the quinoa is ready, let it to cool down, add the celery leaves, carrots and cheese,

Preheat the oven at 180°C / 350°F

In a separate bowl, break the eggs, add salt and pepper and the second tsp of tomato paste. Whisk and pour it into the quinoa. Mix well, add the flour and mix well again.

With olive oil, grease a mould or 2, (in my case with 2 cups of quinoa I had enough to fill a whole tray of 20cm and 6 muffin moulds)

Cook for 20 min and let it to cool down completely before cutting.

If you keep the same proportions of quinoa/water/eggs/flour, the options are endless.
My carrots were left-overs from last night, cooked and sliced but you can also add any vegetable, raw or cooked, a bit of smoked salmon and make your own mix.

Please dont forget to chek our new youtube channel : Skinny Croissant by Chef Marlene for more recipes.

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