How to make Toasted Pumkin seeds

When baking a pumpkin, make sure you keep the seeds to toast them. Toasted Pumpkin Seeds make a very healthy snack, full of fibers. It's preferable to use organic pumpkins or squash for this.
Try it, it's very easy!

Seeds of 1 pumpkin
Preparation time: 5 minutes
Baking time: 8 to 10 minutes
Difficulty: *

Ingredients:
- seeds of 1 pumpkin or squash
- 1 tablespoon olive oil
- species: salt & pepper / paprika / dried herbs / chili powder...

1. Preheat your oven at 375°F / 280°C

2. Place the seeds in a bowl and toss with the olive oil and spices of your choice. It's good to always add a bit of salt if you don't go for the "salt & pepper only" seeds.

3. Spread the seeds evenly on a baking sheet. Bake for 8 to 10 minutes, stirring once. Make sure the seeds brown very slightly but not too much because they would taste like burning.

Let the seeds cool and store them in an airtight container.

Skewers: Thai Satay Prawns

If you like Asian-inspired recipes, this one is for you. Satay is a dish of marinated, skewered and grilled meat or seafood, served with a sauce. Peanut is quite popular in Asian cuisine and it gives this recipe its special taste.
It's very easy to prepare but you need already prepared (peeled and deveined) shrimps and some time for marinating. Enjoy!

For 6 skewers
Preparation time: 30 minutes + 2 hours marinating
Cooking time: 20 minutes
Difficulty: **

Ingredients:
- 12 king prawns, peeled and deveined, with tails intact
- 1 clove garlic, crushed
- 1/2 cup (80g peanut butter)
- 1 onion, grated
- 1 tablespoon fish sauce
- 1/2 teaspoon chili flakes
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 2/3 coconut milk

You can serve with a Satay sauce:
- 2 teaspoons oil
- 1 teaspoon Thai red curry paste
- 1 stalk lemongrass (white part only, finely chopped)
- 1 cup (250 ml) coconut milk
- 3 tablespoons smooth peanut butter
- 2 teaspoons sugar
- 2 teaspoons roasted unsalted peanuts, finely chopped

Soak six wooden skewers in water for a couple of hours to prevent them from burning.
Prepare the shrimp if they are.

Using a blender, prepare the marinade by mixing the garlic, peanut butter, onion, fish sauce, chili flakes, turmeric powder, ground coriander and 2 tablespoons of coconut milk, until smooth.
Stir in the rest of the coconut milk.

Plunge the prawns in the marinade, keeping the tails out if possible. Cover and place in refrigerator for 2 hours minimum.

Thread 2 prawns onto each skewer. Keep the marinade for the sauce and to brush the prawns during cooking.

Prepare the satay sauce: heat oil in a pan. Add the curry paste and lemongrass. Cook for 1 minute on high heat. Add the coconut milk, peanut butter and sugar. Bring to the boil and reduce the heat to let simmer, uncovered, for 2 minutes.
Stir in the rest of the marinade and boil until thickened (2 minutes).

Barbecue the prawns until cooked through, brushing with the marinade and turning once.

Serve with the satay sauce sprinkled with chopped peanuts.

On the side, you can prepare saffron rice (basmati and wild rice): start with the wild rice which cooks twice longer than the regular rice. At half-time, add the regular rice to the sauce and some saffron strands. Drain the rice and serve.

Moussaka: a classic Greek recipe

The moussaka is a popular classic Greek recipe. The preparation is a bit long but it's worth it. Mildly spiced, moist and very flavorful, this moussaka will delight your guests. Traditionally prepared with ground lamb, you can use ground beef if you like.

Serves 6
Preparation time: 1 hour
Cooking time: 1 hour 30 minutes
Difficulty: **

Ingredients:
2 pounds (900g) eggplants
1/2 cup (100ml) olive oil
2 large tomatoes
2 tablespoons tomatoe purée
2 large onions, chopped
1 pound (450g) ground lamb
1/4 teaspoon ground cinnamon
1/4 ground allspice (quatre-épices)
3 tablespoons fresh parsley, chopped
1/2 cup (120ml) dry white wine
salt and pepper

For the sauce:
4 tablespoons (50g) butter
1/2 cup plain (50g) flour
2 1/2 cups (600ml) milk
1/4 teaspoon grated nutmeg
1/3 cup (25g) grated parmesan cheese
3 tablespoons breadcrumbs

Cut the eggplants into 5mm (1/4 inch) thick slices. Brush each side with olive oil and lay on an oven grid.
Heat your oven at 180°C / 350°C and cook in the eggplant slices for about 30 minutes, turning them after 15 minutes.

Peel the tomatoes (I personally use a vegetable peeler, it's faster than plunging them into boiling water and then peel away the skin - your choice).

Heat 2 tablespoons olive oil in a saucepan and add the chopped onions and lamb. Fry on low heat for 5 minutes, stirring and breaking up the lamb.

Add the tomatoes, allspice, cinnamon, tomato purée, wine, parsley, pepper and bring to the boil. Then, reduce the heat, cover and cook gently for about 15 minutes.

In a shallow ovenproof dish, place alternate layers of eggplants and meat sauce. Finish with a layer of eggplants.

Prepare the topping sauce: in a small pan, melt the butter and stir the flour. Stir for 1 minute on medium heat.
Lower the heat and gradually blend the milk. Increase the heat to medium again and cook, stirring until thickened.
Add the nutmeg, cheese, salt and pepper.

Pour the sauce over the eggplants and sprinkle with breadcrumbs.

Heat your oven at 180C° / 350°F. When hot, bake for about 45 minutes. The top should be golden.

Dahl: Indian Lentil Soup

The Dahl (also spelt Dal, Dalh or Daal) is a vegetarian dish, traditionally prepared with pulses. For this recipe, I used red lentils. Deliciously spiced and flavored, this recipe is easy to make and can be served with rice, vegetables, naan or roti (wheat-based flat bread), or as a side dish with Indian curries.
The dahl is an excellent source of proteins. Enjoy!

Serves 4/6
Preparation time: 15 minutes
Cooking time: 40 minutes
Difficulty: *

Ingredients:
- 200g red lentils

- 2 tablespoons lemon juice

- 1 tablespoon fresh coriander leaves (or parsley - but you'll have less flavor), chopped

- 1/2 teaspoon chili pepper flakes

- 2 inches (5 cm) piece fresh ginger, cut into slices

- 1 tablespoon vegetable oil

- 2 cloves garlic, crushed

- 1 small onion, finely chopped

- 1/2 teaspoon ground turmeric

- 1/2 teaspoon mustard seeds

- 1 teaspoon ground coriander

- 1 teaspoon cumin seeds

- salt

In a pan, bring to the boil the lentils and 3 cups (750ml) water.

Reduce the heat. Add the ginger and turmeric powder and cover. Simmer for about 25 minutes or until tender. Make sure you stir occasionally to prevent sticking.

Remove the ginger and add salt (about 1/2 teaspoon).

In a frying pan, heat the oil, add the garlic, onion and mustard seeds. Cook over medium heat for about 5 minutes. When the onion is golden, add the cumin seeds, ground coriander and chili pepper flakes and cook for 2/3 minutes.

Add this preparation to the lentils and stir. Add 1/2 cup water and cook on low heat for 5 minutes. Add the lemon juice and season to taste.

Sprinkle with the coriander.

Spiced Chicken and Vegetable Couscous

The Couscous is a dish originating from North Africa. The Moroccan people were the first ones to export it abroad. The term of couscous comes from the name of the cereal (processed from semolina) which is usually served with meat, poultry and vegetable stews or tagines.
It is very rare to find twice the same couscous since any combination of meats and vegetables can be created to prepare this dish. So get creative and make your own!

Spiced Duck and Potato Soufflé: Stylish!

You can plan on cooking Duck for Valentine's Day this year, it 's very simple and it's original. I suggest that you serve it with a light Potato Soufflé: simple and memorable!! The flavors of both dishes marry well together and you'll surprise your partner with the secret ingredient used in the Soufflé.... sssshhhh.


Serves 2
Preparation: 5 minutes for the Duck + 1 hour marinating, 10 minutes for the Soufflé
Cooking time: 5 minutes for the Duck, 10 minutes for the Soufflé
Difficulty: *

Ingredients for the duck:
- 2 duck breasts (about 1 pound)
- 2 teaspoons honey
- 1 tablespoon olive oil
- salt and pepper
For the marinade:
- juice of 1/2 lime
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground 5-spices
- 1/4 teaspoon cayenne pepper

Ingredients for the Potato Soufflé:
- 1/2 cup mashed potatoes
- 1/2 tablespoon fennel seeds -this is the secret ingredient!-
- 1 egg
- salt and pepper

For the Duck:
Remove the skin off the duck breasts and cut each breast into 4 slices (not too thin).
Prepare the marinade: wisk together the lime juice and spices in a non-metallic dish and add some pepper. Coat the duck breast slices with the marinade, cover and refrigerate for 1 hour.
In a big frying pan, heat one tablespoon of olive oil. When hot, fry the duck breast slices for about 1 minute on each side.
Reduce the heat to low, add the honey and let cook for 2 to 3 additional minutes.
Serve immediately.

Prepare the Potato Soufflés (make sure they'll be ready at the same time as the duck - you can let the soufflés stand for about 5 minutes before serving):
Separate the egg white and the yolk.
Mix together the mashed potatoes, the fennel seeds and the egg yolk.
Add a pinch of salt to the egg white and beat until stiff.
Delicately mix the stiff egg white and the mashed potatoes.
Preheat your oven at 400°F / 200°C.
Fill in 2 small ramequins with the preparation and bake in the oven for about 10 minutes. Your soufflés will be fluffly and light.

Enjoy, and Happy Valentine's Day!!