When Suzette, the French café-crêperie was launched in 2011, gourmets flocked to taste the yummy delights. Kitchen Garden by Suzette in Bandra takes the passion for good food further, with a more thorough approach to eating organic and healthy with a global palate splashed across the menu of salads, sandwiches, juices and more. Antonia Achache, Jeremie Sabbagh and Pierre Labial, the trio behind the place, share recipes for three healthy treats, especially for readers of HOT.
Salad – Energy Bowl
- 120 Gr Organic Bulgur (Broken Wheat)
- 50 Gr Raw Organic Baby Spinach
- 60 Gr Roasted Organic Beets
- 70 Gr Roasted Organic Sweet Potatoes
- 30 Gr Organic Apple, Peeled And Sliced
- 30 Gr Local Artisan Feta
- 30 Gr Spicy Nuts And Seeds
- 40 Ml Honey, Dijon Mustard & Balsamic Dressing
Toss all ingredients together in a large salad bowl.
Put the bulgur, water and a pinch of salt in a pan and bring to a boil. Reduce heat, cover and simmer for about 25 minutes. When all the water is absorbed, remove from fire, stir and fluff with a fork to separate the grains.
Beets and sweet potatoes: Roast for 35 to 40 minutes at 200 degrees.
- 150 gr nuts of your choice (cashew, almonds, macadamia…)
- 50 gr seeds of your choice (pumpkin, sunflower…)
- 1 tbsp oil
- 1 tbsp honey
- 1 tsp black pepper
- 1 tsp cayenne pepper
- salt to taste
Roast for 15-17 minutes at 170 degrees until the nuts turn dark brown.
Honey, Dijon mustard & balsamic dressing
- 125 Ml Olive Oil
- 25 Gr Honey
- 2 Tsp Balsamic Vinegar
- 1 Tsp Dijon Mustard
- Salt And Pepper
Whisk together honey, vinegar, salt, mustard, and pepper until salt is dissolved. Add olive oil in a slow stream, whisking until emulsified.
Sandwich : Avocado
- Haas avocado
- Fresh Buffalo mozzarella
- Fresh organic tomatoes, peeled and sliced
- Organic cucumber, peeled and sliced
- Organic spring onions, sliced
- Organic microgreens
- Dijon mustard & balsamic vinaigrette
Dijon mustard & balsamic dressing
- 100 ml olive oil
- 30 ml balsamic vinegar
- 1 tsp Dijon Mustard
- salt and pepper
Whisk together vinegar, salt, mustard, and pepper until salt is dissolved. Add olive oil in a slow stream, whisking until emulsified.
If you’re ready to bake your own bread, here is a ciabatta recipe that you can do at home. It takes 10 hours, so if you don’t have time you can buy ciabattas and sourdough loaves from Kitchen Garden!
Ciabatta Recipe – by Suzette Head Baker Jeremie Sabbagh
- 500 gr organic refined flour (Italian 00 flour or organic maida flour)
- 350 gr mineral water
- 10 gr organic sea salt
- 5 gr fresh baker yeast
The secret to a good ciabatta is to start the recipe with a preferment called a poolish (it is a mix of water and flour with a pinch of fresh yeast). We will then incorporate this preferment to the main dough. This will improve the bread elasticity, aromas and conservation. The other secret is time and patience!
Step 1: making the poolish
In a bowl, combine 150 gr flour with 150 gr water and 1 gr of fresh yeast. Mix with a wooden spatula till homogeneous.
Keep in a warm room and let rise for 4-6 hours.
Step 2: making the ciabatta dough
After 4-6h of fermentation, the poolish should have risen and be bubbly on the surface.
Gently pour the remaining water (200 gr) on the sides of the poolish and then pour this mix in an other salad bowl with the flour and the yeast.
Start gently mixing the dough with your hands: don’t be afraid to get dirty. A baker secret is to manipulate the dough with wet hands so that it does not stick. Remember hand mixing is always better than any other device unless you’re making big quantities of dough.
After 3-4 minutes of mixing, add the salt to the dough and continue hand mixing for another 4-5 minutes till the dough is homogeneous.
Cover the dough with a kitchen cloth and let it rise for 2h in a warm place.
Step 3: shaping the ciabatta
After 2h, lightly dust your kitchen counter with flour and remove the dough from the salad bowl. Divide into 4 equal pieces.
Take each piece of bread, dust them with flour and flatten them lightly with a rolling pin into a rectangle shape (approximately 8 inches length and 5 inches width).
Transfer the ciabattas on two baking trays dusted with flour and let rise in a warm room for 1h30.
Preheat your oven at 220 C and place a bowl with water on the bottom rack to create some steam (the steam is necessary to create a crusty bread).
Step 4: baking the ciabatta
Use a water spray or a brush to apply water on top of the ciabattas.
Load the baking trays in the oven and bake for 20-25 minutes (it depends on the colour and crust you want to achieve).
After baking the ciabattas, remove from the oven and let them cool for 30 minutes on rack. This is a very important step as it allows the bread to finish the baking process.
Once the bread is cool, you can gently brush it with a mix of extra virgin olive oil, finely chopped thyme and oregano and sea salt.
You can then fill the ciabattas with homemade pesto, fresh tomatoes, buffalo mozzarella slices, black olives and fresh basil.
Smoothie – Feel Good
- 1 Organic Banana
- 100 Gr Greek Yoghurt Or Hung Yoghurt
- 60 Gr Berries (We Use Raspberries And Blueberries)
- 1 Teaspoon Roasted Organic Chia Seeds
Blend all the ingredients until smooth.
Healthy treats that please the palette as much as the eye…and are guilt free…That is indeed a luxury we could all do with!