Beetroot Hummus : One of Your Five a Day

This hummus subtle earthy flavour is the main reason for giving it a go but, it's not the only one.

Beetroot Hummus, Pink Food

Beetroot Hummus is also an easy way to incorporate a vegetable in your five a day. It may be lurid pink but it's also smooth and totally yummy. Perfect with pita or veggies.

For this recipe, I boiled the beetroot though normally I bake beets. Baking beetroots brings the flavours out however it also takes slightly longer. A friend of mine microwaves hers and she swears by that method. Either way, you'll need a cook beetroot.

Beetroot Hummus


1 small cooked beetroot
250 g of cooked chickpeas (tin will do)
Juice of 1/2 lemon
2 or 3 cloves garlic crushed
2 tbsp tahini
virgin olive oil
Salt, pepper and if you feel advanturous a pinch of ground cumin


Nothing could be simpler
In a food processor, whisk the beetroot with the garlic cloves and the lemon
Add the chickpeas, tahini and pulse
Add the oil a little at the time until you have obtained the consistency you need
Season and serve

Another unconventional Hummus Recipe from Pebble Soup

More inspirated healthy recipes with
Hijacked By Twins

Coffee Mousse– Mousse au café

Coffee Mousse

When I first arrived in London, all these years ago, ask for a cup of coffee instead of tea and you may as well have had two heads. People would whisper, “she is French, you know.” Sadly, the tea/coffee swap was not always possible. Later on, when coffee became a more familiar brew, I made do with mugs of coffee. I have to say, at times it was difficult to discern what I had been handed over, was it a mug of tea or coffee?

Enter coffee capsules, a charismatic actor, a series of brilliantly managed ad campaigns and Expresso got the wind in its sails, it becomes “The” coffee to be seen sipping. Suddenly, new machines allow cappuccino, macchiato without too much effort. The UK gets it own “Coffee Week”. Every April coffee lovers flock to their favourite haunts to enjoy what is by now a staple of modern British culture.

Coffee Mousse

The fact is that coffee is so popular that it is replacing tea in many UK households. Millenials are by far the least passionate about tea and the coffee-shop culture seems here to stay. According to a commercial survey, people aged 50-64 are the biggest coffee lovers, spending £52 on coffee each year. I can tell you that at Pebble Soup HQ, we spend 3 times that much. The growth of coffee culture in the UK goes further than just the drink as we like to treat ourselves to a slice of cake too. Tiramisu anyone.

Tiramasu Recipe

It’s great to see an industry grow so fast and not showing signs of abating but there is another side to the coin: Coffee jargon can make you feel like a bit of a jerk. Can you, hand on heart, differentiate between a Cubano, a Cortado and a Babyccino. How do you decide which coffee is best for your machine(s)? A friend of mine buys samples at the time or a different type of capsule every now and then, he tries them, notes them in a little book, marks them out of 10 before moving to the next one. That seems like a lot of work to me.

But don’t get me wrong I am not complaining, nobody looks at me like if I was from another planet anymore when I ask for a cup of coffee so, I thought this could be a good time to step it up and introduce Coffee Cuisine starting with Coffee Mousse if you want to play coffee-snob at their own games “Mousse au café”.

Coffee Mousse

Coffee Mousse – Mousse au café


  • 60 g caster sugar with a couple of gelatine leaves or a mix of 50g sugar 10g pectin sugar if you prefer
  • 1 small cup of coffee brewed with Gourmesso coffee capsule any of the 28 varieties.
  • Coffee Mousse
    3 eggs
  • 150 g cream (double or whipping)


Beat the egg yolks with the sugar until the mix looks whitish. Prepare the gelatine leaves if using

Add the cream and transfer to a saucepan. Cook on low heat until the mix thickens, don’t let it boil
In the meantime beat the egg whites to a soft peak

When the cream is thick, cool it for a little while, add the gelatine leaves and add the egg whites, a spoon at the time.
Pour in your chosen serving glass or return a large bowl. Keep in the fridge for 4 hours before serving

Disclaimer : This post is sponsored by Gourmesso -the recipe is my own and as usual, so are the words

City Break : Why Go Ghent?

Ghent Pictures,

The sun wasn't at the rendez-vous. On our arrival in Gent, the sky was grey and menacing but, we were ready to explore a city new to us, in search of the answer to "City Break : Why choose Gent?"

Gent is crisscrossed by waterways, therefore one of the best ways to visit the city is to take a boat tour (7 euros for adults or use City card see fact box) the boat doesn't go very far but the guided visit gives a good idea of Gent's past.

We learnt that the older name of Ghent/Gent, Ganda, is derived from the Celtic word for "confluence". Our modern hippy-looking guide was most proud of the rich history of his city. Ghent has a reputation for going its own way – and raising the proverbial finger to any Duke, Emperor or King inclined to meddle in its affairs.

Castle of the Counts - Puzzling Statue at the Exit -

The citizens have a lively history of revolts and rebellions against the invaders through the centuries with a little help from the divine, that includes archangels fighting past and present demons.

Archangel fighting pollution
Archangel fighting pollution
We had just been in Gent for a few hours and already visitors and locals were answering the question "why Ghent?". The French family in the tour-boat was marveling at the fact that the town center was lived in. "Not like Bruges where there are only tourists and touristy spots" Lamented the woman behind me

Gent is a city with innovative architectural style built on history

Volta Ghent Amuse-bouche

Our hotel was a perfect example with its facade dated back from when brewers and other merchants' buildings lined the main waterways but, push the door and the interior was resolutely modern, absolutely nothing remained from the past, 21st century through and through. 

The same went for Volta, fine dining experience set in the shell of an old power station where a diner at the next table told us that "living in Ghent was like living in a big village".

That would be a big village for art lovers. There is so much art to take in, that a couple of days might not be enough and again the spread goes across the centuries.

Street-graffiti artists from various countries whose work can be seen all around town. As street art changes on a daily basis, you'll need to keep abreast of the locations using SORRYNOTSORRY website or download the CIRCA Culture Department app. Circa is responsible for recording graffiti and for the removal of unwanted tags and stickers.

The MSK (Museum of Fine Arts) is a good way to spend an afternoon when the sky is grey. It has an interesting collection of Flemish artists which is striking in itself as the French confiscated many of the city's art. Some are still in le Louvre to this day.

Another of Gent painting which has had a curious history of hide and display is the Ghent Altarpiece by the Van Eyck Brother's dated 1432 now (partly) displayed in St Bravo's Cathedral. The focus of the Triptych is a mystic bleeding lamb which curiously appears to have 4 ears, a result of its hard life ( the painting's life not the mystic lamb's).

Belgium Beer

I have to confess that I got very taken by the story and followed it from its current place of residence in  the Cathedral to the MSK, where restorers can been viewed working on some of the panels in a sound and bullet proof room, via Caermsklooser a medieval friary which holds an exhibition about the story and the restoration

No trip to a Belgium town is complete without a Beer O'clock.

Though I love tucking in national dishes and, what better than a bowl of mussels 'n chips, it's equally nice to experience the food of the main communities so we head to pizza street for a Turkish pizza. However, to be fair there were many Turkish dishes to choose from too.

Turkish pizza

One more reason to visit Gent: it's the Vegetarian Capital of Europe. Gent the birthplace of the "Weekly Veggie Day on Thursday and has the highest number of vegetarian restaurants per capita and it's only 3 hours away from London by Eurostar

Fact Box

CityCard Gent

Getting There

CityCard Gent is the special all-in access card to the main historical buildings, museums and top attractions in Ghent. You can also use the CityCard Gent on the bus or tram and what’s more, it also includes a boat trip. All you need to do to use this all-in package is pay 30 or 35 euros! This will allow you to explore the city for 48 or 72 hours. You can buy the CityCard Gent in: The Ghent Tourist Office (Sint-Veerleplein 5), all participating museums and attractions, all sales points of public transport company De Lijn, FNAC Ghent (Veldstraat 88) and Uitbureau Gent (Veldstraat 82B)

Eurostar offers fares to Ghent from £34.50 one-way. Standard* Premier fares from London St Pancras International to Bruges start from £92 one-way*.  * Price based on a return journey

Situated just 40 minutes from Brussels, it’s easy to reach the heart of Ghent with one easy connection, passengers will reach Ghent in approximately three hours London St Pancras International.

For more information or to book, visit or call 03432 186 186.

My warm thanks to Visit Gent, Visit Flanders and Eurostar for all their efforts in organising and supporting our visit.

July & August Inheritance Recipes with Linky

I am keeping the challenge in August so please continue to link your recipes below with the linky


Inheritance Recipes is a challenge that Margot of Coffee and Vanilla and I have started to celebrate dishes food bloggers cherish. We would love to hear about your friends and family recipes.

Recipes which have been passed down by a family member, a friend, through an ancestral culture and dishes which you would like to bestow to future generations.

Margot has rounded up June challenge, head to Coffee 'n Vanilla for inspiration

We will share your recipes via our social media channels and include them in the round-up (with pictures) at the end of the month. We will also add your recipes to the Inheritance Recipes Pinterest board (that has 2.3 K followers) and include your blog’s handle in our Inheritance Recipes list on Twitter. Don’t forget to subscribe to them both!


Please, link back to challenge page on both: Pebble Soup and Coffee and Vanilla blog.

If possible, display one of the IR badges on your recipe post. (Click through to open one of the badges, right-click to save it to your computer and then upload badge to your blog.)
Feel free to link up to past posts but please, update them with links to the challenge pages to qualify.

Recipe suggestions:
  1. traditional recipes or preparation methods,
  2. national recipes from all over the globe,
  3. dishes that you often prepare with your children (starting a new tradition),
  4. recipes inspired by childhood memories,
  5. dishes inherited from a family member or a friend.
Closing date is the 31th August.

Please note that entries that fail to follow “how to enter” instructions won’t be approved.

If you use Twitter to promote your recipe, please use #InheritanceRecipes, tweet it @coffeenvanilla or @solangeweb and we will re-tweet it.

And last but not least, have a look at the terms and conditions if you haven't yet done so.
We can't wait to see your recipes and read their stories.

Favourite Things Cake
Favourite Things Cake by Coffee and Vanilla 

Healthy Mini Pizzas
Healthy Mini Pizzas by a Literary Cocktail

Gluten Free Scones
Best Ever Scones by Gluten Free Alchemist

Margot's Chlodnick

Lentils and Bacon Salad with a Sauce Ravigote & 6 Specialities from Lyon to Try Out..if You Dare

Lyon and its culinary specialties always make me feel a little nostalgic. Don't get me wrong, I love London and since it has been my home for 3 decades, I feel more like a Londoner than I do a Lyonnaise.

I can't say immigration is easy, a little bit of me stayed behind. The little bit which likes to feel safe and is not referred to my nationality, the colour of my skin or my accent. But then, would I have stayed and I would have resented the insular mentality of a town which is known for giving the cold shoulder to anyone who is new to it.

Lyon, facade, town center

Lyon's architecture is well known for its imposing buildings with their 18th-century facades, tall windows behind which silk weaving looms worked night and day. The families lived in a "sous-pente" a kind of attic in between storeys. Last time, we went we played the tourists, stayed in a hotel overnight and ate "en terrace" in a "bouchon" cobbled street.
lyon center, cobbled street
So what can you expect from "la cuisine Lyonnaise"?

La Cervelle de canut: As its name does not indicate, it is not about offal but simply fresh beaten white cheese, embellished with shallots, chives and parsley finely chopped, garlic (optional) not forgetting the fresh cream.

The workers of silk, known as the canuts, enjoyed it during for breakfast, after their long night of work.

Quenelle: Without hesitation, we can say that the quenelle is one of the dishes that have made the gastronomic renown of the city of Lyon. It is a dough made from flour, eggs, and fish in the shape of a roll. The dumpling is poached in the water before cooking and served gratinated with its delicious sauce Nantua. Let yourself be tempted you will not regret it.

Andouillette: Andouillette is one of the dishes based on offal and tripe typically Lyonnais. Made with veal or pork, it is served hot, with white wine, breaded or in a gratin. Since 2015, the "veau rose", which was at the origin of the recipe Lyon, is reauthorize and return to almost all restaurants.

Tablier de sapeur: In fact, the name inspires nothing of gastronomy and yet ... Also part of the family of guts and offal, le tablier is similar to an "escalope of fat-double breaded", it is cooked in a pan, served hot with sauce "gribiche" (mustard based).

The Sabodet or Saucisson Chaud: The Sabodet is a cooked sausage based on minced pork head, it is cooked in water and served in slices with steamed vegetables, mustar, and gherkins.
speciality from Lyon, saucisson chaud

Tete de Veau: In the Lyonnaise line of offal and tripe. You should dare to taste the head of veal "a la Lyonnaise" with a sauce gribiche or ravigote and served with steamed vegetables or as a salad with pulse

specialty from Lyon, lentil salad, tete de veau, sauce ravigote

Lentils and Bacon Salad with Sauce Ravigote
I have adapted the tete de veau recipe to the products which can be found in the UK

You'll need grilled bacon.
Cooked Puy lentils, refrigerated for 1/2h to two hours
For the Sauce Ravigote

-2 hard boiled eggs -1 tbs mustard -2 shallots -1 tbs Capers -1 tps pickled gerkin chopped -1 tps fresh herbs (chives, parsley etc..) -6 tps oil (you may need a little more) -2 tbsp vinegar -salt pepper


Peel the shallots and cut into thin slices.
Peel the hard boiled eggs.
Crumble the egg yolks and chop the whites.
Cut the capers in 2.
Chop the gerkins
Mix the egg yolks, mustard and vinegar in a bowl. salt and pepper.
Add a little oil and whisk all.
Then add the shallots, the herbs, the egg whites, the capers and the gherkins. Stir the mixture. Keep in a cool place for 15 min.
Add the sauce to the lentils and bacon and serve cold.

I've added this post to July Inheritance Recipes this month hosted by the lovely Coffee and Vanilla as it is part of my growing up food culture

Predicting The Future of Blogging

The Future of Blogging:  No doubt that 10 years ago, when Pebble Soup first post went live, the blogging world by and large was very different. To start with few people were on the scene, everyone knew more or less everyone else and companies disregarded us: "come back when you'll have a paper commission" seemed to be the universal answer.
retro style keyboard
Elretron Penna Keyboard, retro look for advanced technology demonstrate that we have to look in the past to see the future

Move forward to 2017 and blogging is a big business. Companies all want to appear on blogs, ratings are all the rage but as a follow blogger put it the other day on Twitter where is the fun gone.

Hopefully, there is still fun to be had and bloggers who are not aggressively focused on monetarising their blog still exist but will they stem the tide of money above quality? or will the marketeers take over? it's .....Crystal ball time:  

The introduction of Accelerated Mobile Pages AMP introduced by Google with a couple of its partners like Twitter, tend to point in the direction of micro-blogging. Fast search environment, snippet of info. Which shape or form will this kind of blogging take in a year or two time? is everyone's guess. The answer to this one is around the corner.  

No doubt that Vlogs will be on the increase. Story telling is as old as mankind and that's the attraction of video-logs. With voice recognition tools becoming more sophisticated, it's not difficult to imagine that in a few years time, sound will play a larger role in blogging.

Ranking can't be ignored, it's nice to blog but to sustain a blog for a long time, you need to know that you are read. Bloggers love comments because they love their readers so why so many bloggers have closed their comment box? simply because brands don't care very much for comments, they want clicks. Clicks on influential blogs.

Bloggers have become Influencers, in the future we will see more of that, no doubt. Is it a good thing? probably as it looks like despite the odds good content still reign. I think that in the future, blogging platforms will offer better quality blogs. So focusing on Domain Authority (DA) can only be a good thing though, Google doesn't make it easy by favouring sites with a huge DA.

What would you add to this list? Pebble Soup comment box is still opened ;)

Disclaimer: I've written this as part of Innovation Company's Study on what bloggers see as the future of blogging -  As always words and opinions are my own.

Yuzu Curd : Curious Ingredients Series

Yuzu curd is a recipe for all the people who like their fruit preserves sharp and zingy with a touch of exotic. Yuzu is a fruit originally from Japan.

Yuzu Curd

Taste wise it is a cross between a tangerine, lemon and grapefruit with a strong resemblance to the latter. It used widely by chefs as it gives an element of surprise when added to any dish.

I came across it when asked to develop unusual chocolate truffle recipes. The yuzu truffles where my favourite of the lot, on account of yuzu's sharpness but also its floral undertone.

Yuzu Curd

Superfruit: I am not a fan of the terminology but, facts are facts Yuzu contains three times more vitamin C than a lemon. Kellie at Food to Glow which is my go to place when I need help on food and health has over 10 recipes using this small and orange coloured fruit. I raise my case.

How to source Yuzu is far less difficult than it was three years ago when it hit the West. It's still expensive and if you want to buy it fresh to use the zest you will need to go to an Asian supermarket. Thought, if you can get away with the juice only it's better to buy a 100ml bottle.

Having made the truffles and delighted a friend with them for his birthday, I was left with 3/4 of a Yuzu bottle so I opted for curd. It makes a nice change at breakfast time. The recipe is more or less the same as a lemon curd recipe.

Yuzu Curd

Yuzu Curd
80ml Yuzu juice
50g of butter, cubed
100g of caster sugar
2 egg yolks

You will also need a bowl to fit snugly in a saucepan for the bain-marie. 

  1. Place the yuzu juice, cubed butter and sugar in the bowl. Fill the saucepan with enough water to go up half way of the bowl. Sit the bowl on top of the  pan and stir until the butter has melted. Make sure that the water never overflows in the bowl
  2. Add the egg yolks to the bowl and continue stirring over a gentle heat for 10–12 minutes, or until the curd has thickened to a custard-like consistency. Refrigerate. Don't worry if the curd seems a little loose as it will continue to thicken as it cools.

What's New #20 : Collections


10 out of 10 for originality: Did you follow London Fashion Week 17? Let me tell you, it was all about "Streetwear". The humble T-shirts which we see as a commodity is definitely back in fashion. Tucked in with a smart jacket over for men, loose on cropped trousers for ladies.

But finding a company which offers a variety of design to cover a wide range of tastes is not obvious. So here is my tip, have a look at T-lab. Their bold shapes and colours denote of a "less-can-be-more" attitude worthy of a catwalk without the three figures price tag.

T-lab Tshirts,

I fell for the snowflake design and can't wait to hear the reaction on present-day
RRP £25

Little Greene "Colour of England" New Colour Card

The updated palette is extensive. It comprises 184 shades: 170 individual colours 14 of which are repeated in varying strengths as ‘Colour Scales’. The colour tabs can be lifted to allow material matching. That is very clever.

The card spans over 300 years of historic interior design and includes many authentic 18th, 19th and 20th century shades, which are denoted by red icons identifying the era of their provenance.  So if you are a purist and want to match exactly the paint to building's period, it will be easy to do
These archive colours sit harmoniously alongside contemporary shades conceived to meet the requirements of 21st-century living. 

Watch this space, as Pebble Soup will soon be working more with Little Greene, taking part in a re-decoration project.


Have you entered Heinz  Good Sauces Giveaway No? Let me try to convince you to do so. If you have tried to do a pepper sauce in the past, you'll know that it's not straight forward so most of us do it on special occasions only.

I am not going to pretend that Heinz has bottled up the secret of difficult sauces but their new collection offers good alternative for when you fancy that little bit of luxury but can't be bothered with all the faffing. Say for example you are craving for a steak sandwich, Here is a 20 minutes recipe.

Classic steak sandwich

2 tbsp olive oil
50g butter
2 large onions, finely sliced
2 garlic cloves, finely sliced
500g sirloin steak (about 2 large or 4 small)
100g rocket
1 baguette or 2 batons, halved
100g Heinz [Seriously] Good Creamy Pepper Sauce

  1. Heat 1 tbsp of the oil and the butter in a large frying pan over a medium heat. Add the onions and garlic and cook, stirring, for about 10 mins, until golden and beginning to caramelise. Remove from the pan with a slotted spoon and set aside.
  2. Add the rest of the oil to the pan, and turn up the heat. Season the steaks and cook for 2-3 mins per side, or until done to your liking. Remove from the pan and leave to rest for 4-5 minutes before slicing.
  3. Arrange the rocket over the halved baguette, then top with the onions followed by the steak. Spoon on the Heinz [Seriously] Good Creamy Pepper Sauce and sandwich together. Serve immediately.
Heinz Seriously Good Range

 Talking about quality shop bought healthy food reminds me that I have neglected to bring to your attention two products which have their own Spring/Summer Collections and delighted me when I tried them.

 I am Super Food has a new range of tasty grains meals which are far from being boring. When I have been seating at my desk for hours with just the occasional break, sometimes I fancy something nutritious and tasty but easy like opening a tin.

I am super food range, grains ready meal
The range of Souper is stocked in Sainsbury's, Whole Food Markets and Asda price starts at £1.49

Trusty Pukka Pies recently launched its delicious new recipe for the nation’s favourite All-Steak Pie – and this month it won a Bronze Award at the prestigious 2017 British Pie Awards.

The recipe renovation includes high-quality, tender and chunky cuts of beef in a richer, darker, oozier gravy - all encased in new and improved golden pastry consisting of over 100 light and flaky layers. 

As I was craving for a meat pie, yes that happens princesses crave Lavender biscuits, I am more a pie-craver myself, Pukka Pies invited me to try their new range and I was not disappointed
Pukka Pie

Pukka Pies are available at retailers nationwide including Tesco, Asda, Morrisons, Sainsbury’s and Co-Op from £1.69.

Disclaimer: All the products in this post were sent to us for review purposes. We were not financially compensated for this post. All opinion expressed are our own and we retained full editorial control.


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