• Jacqueline Liger

Recipes from my kitchen's island

Creating delish recipes seems to have become part of my weekend routing. Slowly my kitchen island has turned into my creative nook where I get to experiment and test different flavors, textures and color but most importantly it’s an amusing way to feed my family and to stock up for the week.

Here are a few of the dishes I’ve created this weekend. I hope you’ll enjoy them as much as we did.



2 whole beets I1 can of drained chickpeas I 1/2 lemon juice I 2 tablespoons tahini I1/3 cup olive oil I a pinch salt

Pre-heat oven to 350F. Line a baking dish with aluminum foil and place the trimmed and wash beets on the dish (you should trim the foliage but not the tale of the beet). Cover the dish with another foil and place in the oven for about 1 hour, until tender. You can pick the beets with a stick to make sure they are tender enough. When done let cool down so that they can be peeled when cool.

In the meantime in a blender place the cheek-peas, lemon, tahini and salt. I do not normally put garlic in the hummus but you can if you like the flavor. Blend until smooth. When the beets have cooled and been peeled add chunks in the blender and keep blending. You can then add olive oil.

Your hummus is now ready to be plated in any way you'll like. I love the color and decided to plate it over a bed of blood oranges and sprinkled it with goat cheese and thyme and a bit of extra olive oil.

This dish can be made in less time if using a bag of frozen organic beets. I normally use the ones I find at Trade's Joe. Keep refrigerated until ready to serve!


Ingredients for 2 portions:

½ lb beef roast I 3 cups of fresh arugula Salad I 2 eggs I 5 tbsp olive oil I 3 tbsp balsamic glaze I minced 1/8 tsp salt I 1/4 of turmeric powder I 2 spoons of capers and olives tapenade

This salad is perfect for a Sunday Brunch!

The first thing I've done is to roast the beef. I did it the day before and let it rest in its juice until the following day. The whole process, from seasoning to completion took 2.5 hours.

30 minutes before lunch i took the chunk of meat out the refrigerator to thinly sliced it and sat it on the side until ready to place on the salad.

The next step is to prepare the salad by carefully washing it and drying it and boil the eggs for 6 to 7 minutes for a soft and dripping texture.

Beautifully plate the ingredients one by one and ready to season. For this salad I used Extra Virgin Olive Oil, balsamic glaze, pink Himalayan Salt from Trader's Joe and turmeric (something i've been using a lot lately). On the meat I've added extra flavor by dripping a caper and olives tapenade sauce for extra saltiness. Et voila', bon appetit!



1 1/2 cups (all-purpose flour) I 3/4 cup granulated sugar I 1/2 teaspoon salt I 2 teaspoons baking powder I 1/3 cup vegetable oil I 1 large egg I 1/2 cup milk1 I 1/2 teaspoons vanilla extract I to 1 1/2 cup of fresh (or frozen blueberries)


Preheat oven to 350º F while In a bowl whisk flour, sugar, baking powder and salt. In a measuring cup add vegetable oil, egg and then fill the cup to the 1 cup line with milk. Add the vanilla extract and whisk until it thickens and then add fresh blueberries and with the help of a spatula fold the blueberries into the muffin batter.

Divide the batter between the muffin cups filling about ½ full. You can sprinkles some extra sugar or sprinkles on them and bake for 15-20 minutes.

If you rather use frozen blueberries that is fine too. For extra love I've placed a scoop of vanilla ice-cream on top of the muffin with a warm berries coulis. Yum!

© 2019 by Jacqueline Liger I www.jacquelineliger.com