Blogger Series: In The Kitchen With… Week 1! (2018)

We are a nosy bunch aren’t we and if there’s a chance to get to know my fellow bloggers a little more then I love the opportunity to grill them (no pun intended!)  Everyone knows I adore my food and I love a good food blog, to be able to share some of my fellow food bloggers secrets and have you pop over to visit them makes me a happy bunny!

I am going to be sharing details from both food and craft blogging friends each week, we will take a little peek into their lifestyles, what contributes to their love of crafting or cooking and generally find out a little more about each blog and blogger.

This week I am starting off with one of my personal favourites who i have followed for a while now.   I am so excited to introduce Mel to those who haven’t discovered her amazing site yet …

Le Coin de Mel!

1. Tell us a little about you and your blog.

Hi. I’m Mel and I’ve been blogging at ‘Le Coin de Mel’ since January 2014, when I was expecting my youngest. The idea of a blog and online diary came up after one of my daughters was diagnosed with a range of life-threatening allergies and I felt an urge to write.
My blog has become so much more than a diary and recipe book though. It is where I keep track of all the fun we have as a family, review things we use every day and share simple recipes, allergy-friendly or not, that families can make together.

2. Have you always enjoyed being in the kitchen or is it something you started when blogging – which came first?

I have loved cooking for as long as I can remember. As early as 8 or 9, my nan would let me bake whatever I wanted when she was looking after me, and I’d be fully in charge from start to finish. My favourite at the time was yogurt cake.

3. If you had an entire day to yourself what would you cook?

Gosh that’s a tough question… It would probably depend on my mood, the season, who’s coming for dinner. Let me have a think… If I were to please my four little ones, I’d have to make their favourite: Carrot soup with homemade bread, but that’s quick and easy so I would have plenty of time left after that!  I would probably make them chocolate ice cream and fruit kebabs too.

I’d also make veggie lasagne for myself, and buy lots and lots of smelly French cheese with a nice bottle of Chateauneuf-du-Pape.

4. If you could only pack 3 baking/cookery items for a weekend away what would you take?

• My 2L Pyrex bowl (affiliatte link) is something I use every single day, to make porridge in the morning, serve popcorn or  salad, make cake or pancake batter, prepare bread and bake it.
• I love a sharp knife, and always use my small Victorinox knives (affiliate link).  They are brilliant.
• I’d also bring my potato peeler from IKEA.  It’s the best and the sharpest I’ve ever found!

5.  Do you have a signature dish?

Raugail Saucisse, a sausage stew from the Reunion Island, is one of my favourite dishes.  I first had it shortly after I started renting my first flat as a student and I’ve loved it since.

6.  Have you ever had any kitchen disasters?

A fair few!  I’ve made meals that were close to inedible, ‘throw it all in the pot’ recipes where I shouldn’t have thrown it all in (!!), cakes that ended up never going past the doughy stage.  I’ve also burnt vegetables I was just cooking in boiling water (forgot about them)…

7.  Who is your kitchen icon?

Jamie Oliver!

8.  Where can we find you?

Come and say hi on my social media channels!

Pinterest

Instagram

Twitter

Facebook

YouTube

Thank you so much to Mel for taking the time to share with us some of her culinary words of wisdom and we even have a delicious recipe to try too so please pop over and share some love on any or all of Mels fabulous pages!  Let her know too if you make this amazing dessert and I know for sure I will be so will link back to this post!

Riz au Lait

Riz au Lait is one of my favourite treats.  The thick, rice-based pudding is more filling and healthier than ice cream or cake.  it’s also simple to make and really warming in winter!

Serves 8

Ingredients:

200g pudding rice
1L semi-skimmed milk
1 Vanilla pod
120g white sugar (caster or granulated)
Optional: sprinkles

Instructions:

Rinse the rice thoroughly, until the water runs clear.
Place it in a large pan and cover with cold water.
Cook for four minutes on a high heat.
Drain the water and rinse the rice again under the cold tap.
Bring the milk, sugar and vanilla pod (split in two) to the boil.
Add in the rice.
Cook on a low heat for 30 minutes, stirring regularly with a wooden spoon.
Serve warm or cold, with or without sprinkles.

Bon appetit!

XOXO

Debbie

This post contains affiliate links to Amazon.