mynomadcuisine

Gaelle, sur les routes du Canada

Blog : My Nomad Cuisine dans Cuisine

Vadrouilleuse passionnée de cuisine, voyages et nature, je sillonne les chemins de notre belle planète et partage mes recettes, conseils pour une vie plus durable et respectueuse de l'environnement, et mes coups de coeur voyage. Actuellement en roadtrip au Canada, à bord d'un van amménagé.

Olive oil and lemon gelato with pistachios and honey // Gelato à l'huile d'olive et au citron, pistaches et miel

I have been back in France for a few weeks now, and I have to admit that I'm truly enjoying the easy access to good quality foods here, something I had trouble with while living in Canada. Local produce, dairy, honey, and other foods are very easy... Lire la suite ›

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Chickpea omelette with ajvar, sundried tomatoes and rocket // Omelette à la farine de pois chiches, ajvar, tomates séchées et roquette

"C'est l'heure du petit déjeuner, tout le monde dehors! - Zouk Zouk petit jédoner!!" (a-t-on les mêmes références Disney? Cette réplique du dessin animé Cendrillon m'a toujours bien fait rire. Bref, comme vous l'aurez donc compris ave ma... Lire la suite ›

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Malaysian Curry puffs // Epok Epok or Karipap Pusing // Feuilletés au curry malaisiens

As much as I love asian food and cook it often, I feel like I'll never have time to try out all the different recipes that exist. It's funny, actually, that we often speak about "asian food", when there's so many cuisines included in that big... Lire la suite ›

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Gomasio, japanese sesame salt // Gomasio, sel au sésame japonais

Ever heard of gomasio? This traditional japanese condiment is a perfect seasoning for so many things. It's simply sesame seeds, toasted, and blended with some salt. In Japan, it's often sprinkled on rice or onigiri, or pretty mush anything that... Lire la suite ›

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Tacos with chipotle roasted butternut squash, crispy black beans and roasted jalapeno and cashew crema // Tacos à la courge rôtie au piment chipotle, haricots noirs croustillants et crema aux noix de cajou et jalapeno grillé

Taco night friends! It's not a secret anymore, I love eating with my fingers. I love the simplicity and conviviality of a meal eaten with your hands, with a bunch of fillings and toppings spread on the table, and everyone kind of build their own... Lire la suite ›

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Miso butter roasted squash, edamame puree, gomasio kale chips // Courge rôtie au beurre de miso, purée d'edamame et chips de kale au gomasio

Today, I'm inviting you to a japanese inspired table. I do love the flavours of japanese cuisine, but I have to admit that it's not something that I cook vey often. Though there are japanese staple foods that I always have in my pantry and that I... Lire la suite ›

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I think it's about time that I share this story with you. But before giving you a tour of the Hummingbird house, let's travel back in time a little bit. The set. We stepped on Canadian land at the end of April 2017, with no particular plans in mind,... Lire la suite ›

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I think it's about time that I share this story with you. But before giving you a tour of the Hummingbird house, let's travel back in time a little bit. The set. We stepped on Canadian land at the end of April 2017, with no particular plans in mind,... Lire la suite ›

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How to make your own Coconut yogurt // Comment faire du yaourt à la noix de coco maison

Following a plant based diet (or just wanna try something new) ? Well, let me introduce you to that super creamy cultured goodness : coconut yogurt. The idea is simple : heat up some milk, add some bacterial culture to it, and let time to the work... Lire la suite ›

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How to make your own yogurt // Comment faire du yaourt maison

Making your own yogurt is very easy and doesn’t actually take very long to make (if you just think of the actual hands on time). It’s been a few years that I make my own yogurt, always with great results. I have shared my recipe and technique... Lire la suite ›

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Caramel slice - Millionaire shortbread // Tranche au caramel et chocolat

Unfamiliar with this delicious little treat? Let me talk you through it before you make it and try it yourself. A crumbly layer of shortbread biscuit, topped with a creamy goey caramel layer, finished with a nice layer of pure dark chocolate. Yeah,... Lire la suite ›

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Baba ganoush

When travelling, pita breads and dips are a staple food for our lunches. I wish we had a bigger and more equipped kitchen during our last trip around British Columbia and Alberta this Fall, to be able to make these myself, like I used to when we had... Lire la suite ›

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Pineapple hot sauce // Sauce pimentée à l'ananas

My quest to making everything homemade continues. Homemade bread, yogurt, jam, granola and snacks have become staples now, and took kind of a routine place in my kitchen. But I'm always looking for other ways to make my food from scratch, slowly... Lire la suite ›

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Asparagus tortellini with tarragon gremolata, olive oil and lemon and herb whipped cream // Tortellini aux asperges, gremolata à l'estragon, huile d'olive et chantilly aux herbes et au citron

While we're still waiting for the warmer weather to really arrive, it's already feeling like Spring in my plate. I feel like eating fresh stuff all the time : salads, herbs, greens, juicy fruits, etc... This dish is inbetween the comforting dishes... Lire la suite ›

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Cacik, turkish yogurt and cucumber sauce // Cacik, sauce turque au yaourt et au concombre

You might have tasted before the greek version of this yogurt and cucumber sauce, tzatziki, or even its indian counterpart, raita (for which you can find my recipe here!). Cacik is a very simple sauce or dip to prepare, refreshing, it pairs really... Lire la suite ›

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Vegetarian Bean walnut and mushroom burgers // Burgers végétariens aux haricots, noix et champignons

You think vegetarian burgers are boring and lacking flavour and texture ? Think again! I have tried many many recipes for veggie burgers using all kinds of different vegetables, beans, lentils, chickpeas, oats, breadcrumbs, spices, eggs, seeds...... Lire la suite ›

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Maple and balsamic caramelised red onions // Oignons caramélisés au sirop d'érable et au balsamique

Caramelised onions is the perfect example that great cooking is all about enhancing the natural flavours of simple ingredients, by cooking them the right way. Making caramelised onions is very simple : slices of onions, cooked low and slow with some... Lire la suite ›

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Red lentil soup with tahini // Soupe aux lentilles corail et tahin

Sunny days are coming (well, still waiting here in Canada, I think we have about 2 months of delay with Europe for the change of seasons), but that's not an excuse not to eat soup anymore! For me, soups are on the menu all year long! We'll never say... Lire la suite ›

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Grilled vegetable Tajine with herby almond couscous // Tajine aux légumes grillés et couscous aux herbes et aux amandes

Tajine is a traditional dish from North Africa : the word tajine is actually used to name the actual food, but also the dish it's cooked in. A tajine is an earth cooking ware made of a circular pot base, and a large cone shaped lid. A Tajine dish is... Lire la suite ›

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Potato and sauerkraut pierogi // Pierogi à la pomme de terre et choucroute

Ever tried pierogi? These little polish dumplings are really delicious. I have had them before, store bought or made by polish friends, but I finally decided to try to make them myself. Well I have to admit it does take a bit of time and... Lire la suite ›

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