Week-end inspiration

Hello, dear food lovers!

This week-end meal inspiration is all GREEN, starting with this delicious Ginea Hen Egg from Kingsley (photo Garance Dore, recipe Roxanne Spruance)


and this incredible Matcha Cheesecake from the Raw Chef Russel James


Enjoy yourself with these two recipes!


Violet’s Cakes


Violet did not believe I could dream of a recipe while thinking of her. Violet is my eldest daughter, a headstrong character. Violet is not her real name. It is the name I would have given her if she had spurted out of my pen but she bursted out of my flesh instead. My C-Section scar still reminds me of it.

Violet is strong and beautiful. Fierce but shy. Even when she is around, she is not really available. Her mind is always planning a trip or two in some fantasy lands she creates in her sketchbooks.

For her, I have imagined theses little cakes she can throw in her balluchon before rushing to the forbidden forest where she will need lots of energy to save her prince charming.


If you want to prepare the same for your little explorers, here are the ingredients you will need:


  • 1 full egg
  • 2 egg yolks
  • 2 egg whites
  • 1/2 mug of coconut sugar
  • 1/2 mug of coconut flour
  • 1/2 mug of brown rice flour
  • 3 tsp of baking powder (gluten-free)
  • 1/3 mug of hazelnut milk
  • 3 tsp of raw cacao powder
  • 1 handful of chia seeds
  • 1 handful of pitted cherries
  • 1 tsp of coconut oil
  • 1 pinch of salt

Cooking Instructions

  • Preheat the oven.
  • Put the egg and the yolks in a bowl while reserving the whites. Add some coconut sugar.
  • Beat the yolks and the sugar until it becomes a lovely golden pastry.
  • Add the brown rice flour, the coconut flour, some chia seeds and the baking powder to it. Toss.
  • Stir 3 tsp of raw cacao powder and hazelnut milk in a mug. Add it to the pastry.
  • In an other bowl, beat the egg whites with a pinch of salt until stiff.
  • Gently add them to the pastry.
  • Wash and dry the pitted cherries.
  • Reduce the heat of the oven by half.
  • Cover a baking sheet with baking parchment.
  • Make little balls with the pastry. Put a cherry in the middle of each.
  • Space them on the sheet.
  • Bake for 20mns.
  • Leave them to cool until teatime.
  • Save some for their lunchbag.


Cuminilla Carrots


Carrot porridge with cumin and vanilla.

If you want to try it at home, you will need:

  • 5 carrots
  • 1/3 vanilla pod
  • 1 cup of rolled oats
  • 300ml of almond milk
  • 1/2 tumeric
  • 1 tsp of olive oil
  • 1/3 tsp of cumin
  • A pinch of salt

Peel and wash the carrots and the tumeric before cutting them into slices.

Fry them in a saucepan with 1 tsp of olive oil.

Pour a little bit of water in the pan and let it boil.

Meanwhile, put the rolled oats in an other pan with a pinch of salt and some grated vanilla.

Pour almond milk all over and make it boil.

Let it cook for a few minutes.

Stir while the porridge thickens so it won’t stick to the bottom of the pan.

Add some cumin in the other pan.

Whizz the carrots.

Serve purée and porridge in the same bowl.

Stir a little but let some separate layers of porridge and purée appear.


Love-inspired Recipes

Violet: “Mum, what are you doing with this carrot?”

Me: “Nothing wrong, I swear. Just chatting.”

Boon: “I’m staaaaarving. Ask your carrot if I can eat it.”

Me: “As soon as I’ve found a way to take a decent photo of it. Meanwhile, ask your brother to lay the table and wash your hands.”

Violet: “Why do you want a picture of this carrot anyway?”

Me: “It’s for my new blog.”

Violet: “What’s this one about?”

Me: “Food and love. Maybe a bit of fitness too.”

Violet: “Food and love? How strange!”

Me: “Well, I want to talk about all the recipes people I love inspire me.”

Violet: “You’re mad, mum! How can you see food when you look at us?”

Me: “I don’t know. It just happens. When I look at you, for example, I see pancakes, pickles, peonies, prawns… and I make a little story with these ingredients.”

Boon (hands washed): “Awsome! I love you so much, mum, I want to eat you sometimes.”


Don’t you think cooking is about serving love in dishes?

For years, I used to work with perfumers. They are extraordinary artists. Most of them live in the shade of their fragrances but they really deserve to be known. They can look at someone and imagine a perfume – and smell a fragrance and imagine someone. I have very often opened bottles with the feeling I was freeing volatile characters out.

Well, it is the same with food, I think.

There are no djinns in my plates but I can look at someone and imagine a recipe, especially if I love this person. Don’t you? The only challenge I want to force myself into is by creating healthy recipes because loving also means taking care, right?

So, Welcome on board of Romeo In The Kitchen! (and let’s forget about these carrots. They definitely don’t want to pose today)