L’as Du Fallafel


First day in Paris is done and dusted and ofcourse I’ve already managed to tick off basically the main reason why I came in the first place.

I came hesitatingly five years ago after my mum highly recommended I checked this place out. To say I had my doubts was an understatement. I didn’t even like falafel that much and I just didn’t understand how there could be so much hype over, essentially, a sandwich. So we decided to share one and what a mistake that was. Those preconceptions shot out the window after my first bite and I wished I had got one to myself!

The bread is soft and pillowy and almost mochi-esque which provides a great contrast to the falafel which is herby and crunchy. The salad provides an element of freshness and is comprised of thinly sliced cabbage, cucumber and tomato. The aubergine is silly and smooth and in bite sized pieces to make it easier to eat. And last, but certainly not least, the lashings of tahini dressing which is cool and slightly bitter.

So, onto the technical stuff. It costs €6,50 and is definitely big enough for a meal for one. It’s filled with falafel and salad and will keep you full for a matter of hours (until the compulsory afternoon pastry break)!

Wow, I can’t believe I’ve actually spent all morning raving about falafel when I could have been at a Parisian bakery but this is the best of the best. If you find yourself in Paris, you must stroll around the alleys of Marais and get yourself a falafel. You’ll never look back!

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Noodle Salad with an Asian Sesame Dressing

img_3397This noodle salad is so perfect for the holiday season. Yes, it’s the perfect time to eat everything in sight (including ALL the cookies and roast potatoes) but sometimes I feel like something a bit lighter.

This is such a quick and easy meal, taking 15 minutes (if that!) in total. Super easy for a packed lunch or just to make a huge bowl to share amongst friends. It’s delicious with some baked tofu or avocado stirred through as well.

The best part of it all has to be the dressing, packed with punchy flavours of savoury, smoky and sweet. Toasted sesame, one of my favourite ingredients gives a deep flavour whilst the Comvita Manuka honey gives a subtle sweetness.
(Also, just as a little tip, this honey and slices of ginger steeped in hot water is the best sore throat cute, definitely neccessary after a few too many nights out!)

img_3396

Noodle Salad with an Asian Sesame Dressing dairy free, gluten free
Serves 2

This noodle salad is a quick meal full of fresh flavours. Elevate it by adding herbs like coriander and make it more filling by adding protein of your choice! The dressing also works perfectly on char grilled broccoli to make a nice side salad.

2 nests of thin rice noodles
1/4 English cucumber, sliced thinly or with a mandolin
Handful of dried wakame seaweed
Green vegetables e.g. sugarsnap peas, broccolli
Sesame seeds, for garnishing
Optional: herbs such as coriander and mint

4 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp apple cider vinegar
1-2 tbsp honey (start with one and adjust to liking)
Grated fresh ginger, to taste
Pinch of chilli flakes

Boil  water in a kettle and put noodles in a pan. Cover the noodles with hot water and set aside for 10 minutes. (You do not need to cook them by turning on the stove, you just need to let them soak.)

While the noodles are soaking, also soak the wakame seaweed.

Prepare the rest of the vegetables by slicing them to manageable size.

Once noodles and wakame have soaked, drain them and rinse them with cold water.

Mix all the ingredients in a big bowl and stir as much dressing as needed.

Serve immediately.
If making in advance, keep all the ingredients separate and mix when serving.

This post was kindly sponsored by Comvita Manuka honey. I’ve always been a big fan of their products and I’m so happy I got to partner with them. All opinions are my own.

Mushroom, Shiitake & Spinach Dumplings

 I’m here with a super simple but super delicious recipe today of some dumplings!
Dumplings have always been a favourite of mine as they’re so easy to make a big batch of and freeze them for a later date (perfect for any university students who need some meal prep inspiration).

These are packed with vegetables but feel free to add some extra firm tofu into them to make them more hearty and filling.

I flavoured mine with ginger and sesame oil to give a true asian feel to the recipe, but if you can’t find these ingredients – not to worry! You can just season with salt and pepper and serve with soy sauce.


Mushroom, Shiitake & Spinach Dumplings vegan, dairy free
Makes 12-15 dumplings dumplings

These dumplings are simple but full of flavour. For the skins, you can make your own or they’re easy to buy from any super market these days (you’ll find them under the name ‘gyoza wrappers’ or ‘dumpling wrappers’). To cook, you can either steam them or pan fry them, resulting in a crispy base.
If freezing, make the dumplings and put them in a zip lock bag (don’t cook them)!

5 chestnut mushrooms, diced
2-3 dried shiitake mushrooms, soaked in water to rehydrate
3 handfuls of spinach
1/2 white onion, diced
Small knob of ginger, grated
Extra virgin olive oil
1 teaspoon toasted sesame oil
Salt and pepper, to taste

Heat the olive oil in a pan and add the onion and a pinch of salt, letting it cook for about 4 minutes until translucent.

Add the ginger and chestnut mushrooms, season, and cook for about 5 minutes until all the liquid has evaporated.

Add the spinach and sliced shiitake to the pan and stir around for 30 seconds until the spinach has wilted. Turn the heat off and add the sesame oil.

Add the filling into the dumplings and wrap.

To steam, put the dumplings in a bamboo steamer and cook for around 4 minutes, until the wrappers and soft and the filling is steaming.