Nanni's recipes
My favorite recipes
Background
Both my parents are Swedish (Birgitta & Ulf Kordel), but we lived many years in Germany and France. After finishing my business studies in Paris, I worked for Bull Middle East in Cyprus, then for Al Futtaim Watches and Jewellery in Dubai. After having spent 10 years in the Middle East, my family and I moved back to France permanently in 2006. I live in Saint Paul de Vence (South of France) with my husband Jefferson and our four children Alexandre (born 1995), Louis (1998), Elisa (2004) and Nils (2010).
My two eldest sons are moving away for their studies, so I decided to put all our family's favorite recipes into this blog. For them, my extended family and my friends who have contributed with their own favorite recipes. Most fond memories are associated with food, family and friends. So enjoy!
Memories...
Influenced by the Middle East
I spent 10 years in the Middle East and one of my best friends is Lebanese. While living in Dubai, I also learned a lot about India and that very colourful culture. I travelled to Syria, Lebanon, Jordan and Oman as well as Mumbai, Singapour, Hong Kong, Thailand sometimes on business, other times to visit friends (expats). I still long for those days as they have left such a strong imprint. It all started in Cyprus at "Abou Faisal" the lebanese restaurant in Nicosie where we often had our dinners with Dorothé C.& Olivier C., Mouna H., Serge K. & Sacha K., Katerina & George L., Maxi & Dimi, etc.
Shifting to a grain and sugar free diet
The shift is ongoing and requires vivid imagination to sustain the pleasure around eating. Here are some suggestions as to how wheat flour and sugar are commonly replaced.
To repace wheat flour
For those who are willing to shift to a grain-free diet, you may replace all wheat flour in the current recipes by chick pea flour (the best) mixed with a little almond flour (basically just minced almonds), corn flour (called Maizena in France), buckwheat flour (for more richer/heavier results) or rice flour. Try variations. I will work my way through all recipes eventually to see what works best.
To replace sugar
I have tried substituting sugar by cooked, mashed sweet potato, mashed bananas as well as red beans. Both work well and are to be used in same quantities as original recipes. In most cases, replacing sugar by mashed bananas is best, although it leaves a taste. For bread-like recipes, it might be better to use chickpea flour mixed with a little almond flour. Buckwheat works great for crepes and pizza replacements.