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In the Kitchen With…Murielle Banackissa

May 22, 2021 By Jess Leave a Comment

Welcome to another kitchen interview in my series In the Kitchen With!

Murielle Banackissa Interview

This month I’m featuring food photographer and recipe developer Murielle Banackissa from Montreal.

I’ve admired Murielle’s gorgeous food photography since I discovered her account last summer so I couldn’t wait to chat with her.   Murielle’s food photography caught my eye because it’s absolutely stunning! She also makes the most divine Vegan recipes.

I connected with Murielle on Instagram and she is just a lovely person in the food photography community.

I’m excited to get to know her more SO read on for Murielle’s full interview including her favourite style of photography, the ingredient she can’t live without and a delicious Sweet & Spicy recipe!

Murielle Banackissa Interview

What do you love most about working as a food photographer?

I love the fact that I do 90-95% of my work from the comfort of my home, which means I set my own schedule and am fully in charge of what my days look like. I also love the creative aspect of the job. No photoshoot is ever the same, which sometimes can make things difficult, but mostly, it makes my work so interesting.

Do you have a favourite style of photography? And, do you have a favourite food subject?

In terms of favorite subject, I loooove shooting ingredients. They do not require many props, but that is kind of what makes them so fun to shoot with. You get to really focus on nailing your light to evoke emotion from a single ingredient as opposed to relying on lots of props, garnishes and an entire styled scene.

What’s your favourite recipe to make for family or friends?

My family’s Vegan Napoleon Cake. It is made of layers of puff pastry and a rich vanilla cream. It melts in your mouth and I love how, although the flavors are rather subtle, they just work so well all together. This cake takes a bit of time to get ready and requires overnight refrigeration, but it is so worth it in the end! It is a true crowd pleaser.

Murielle Banackissa Interview

Who is one person you’d love to have to dinner with? Would you cook for them OR eat at a specific restaurant?

I never really thought of that, but I would love to have dinner with Frederik Backman. He is a Swedish author and I have read a few of his books (including the novel Anxious People, which is one of my favorite reads of 2020). His writing style is so unique and his approach to storytelling is one I have never encountered before. I would really just love to pick his brain and ask him questions about some choices he has made in his previous novels. In terms of where I would eat with him, I think I would choose to try out a Swedish vegan restaurant. I am very adventurous when it comes to food so I would be very open to trying something new and that has high reviews on Google.

Do you have a favourite food memory? Perhaps a time you shared with family or friends, a food memory from a trip or a meal you’ll never forget?

I could not pick only one, but I would say Christmas & New Year’s Eve dinners in general. They are just so festive and they are spent with people I love. Also, the table is full of family classics and recipes I have bookmarked through the year for those special dinners.

Is there one ingredient from your pantry or fridge that you MUST always have available?

Tamari. Tamari is a gluten free soy sauce. Although I personally eat (and adore!) gluten, I prefer tamari to actual soy sauce, because I find that the flavors are deeper and richer. It is basically umami in a bottle and works in sooo many recipes! With mushrooms, it is divine. In a cheesy and creamy vegan dressing – delicious. To season a spaghetti sauce – perfection! Honestly, I use it in almost everything.

What’s your favourite snack?

If I could have salt and vinegar chips for the rest of my life, I would. Second choice: Vego chocolate.

If you could only have one dish from a restaurant the rest of your life what would it be and which restaurant is it from? Why is this dish just the best?!

I would choose to have Arbor’s Southern Fried Artichoke Sandwich. Arbor is based in Vancouver, British Columbia and I visited the restaurant a few years ago with my boyfriend. We stopped at this restaurant one night after reading amazing reviews about it and tried their famous artichoke sandwich and WOW! It was simply epic. The different layers of flavor were just what I remember blew my mind! The super crispy outer coating of the artichoke together with its soft center and all surrounded by smoky eggplant mayo, crunchy coleslaw, spicy mayo, rich and creamy avocado Mousse, vegan cheese, and jalapeno pepper and finally held together by a ciabatta bread – it was simply divine! So good that we actually ate there twice during our stay in Vancouver.

I love brunch; if we could hang out in real life and enjoy brunch together, is there a favourite brunch dish you’d make OR restaurant we’d meet at??

I think I would make a loaded brunch plate with homemade waffles with a side of berries & maple syrup. The plate would also feature homemade vegan sausage (for that salty element) and crispy baked potatoes. I just loooove a sweet and savory breakfast that features all my favorite brunch foods!

What’s the one recipe of yours that we NEED to try?

Sweet and Spicy Nooch Coated Tofu: Made with 8 easy to find ingredients and ready in 15 minutes, this Sweet and Spicy Nooch Coated Tofu is a wonderful flavour-packed recipe to whip up when you are in a rush or on weeknights. Serve it alongside some rice and other veggies of choice and you’ve got yourself a protein packed dinner!

Murielle Banackissa Interview

And if you want to be inspired daily, check out Murielle on Instagram – especially if you’re into photography as she shares tips weekly too!

Until the next cooking adventure,
Jess

Photos by Murielle Banackissa

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INSTA-GRATIFICATION

This BLACKBERRY BAKED BRIE is a 5 ingredient appet This BLACKBERRY BAKED BRIE is a 5 ingredient appetizer you neeeed to make! 

It’s SO simple to make and perfect for summer gatherings. SAVE this recipe and make it on a summer weekend!

Here’s the recipe friends:

INGREDIENTS:
1x 250-300g double cream brie
1 cup fresh blackberries
1/4 cup chopped walnuts
2-3 tbsp liquid honey
Fresh basil, mint or thyme for garnish 

INSTRUCTIONS:
1. Preheat the oven to 375F and add the Brie to a baking dish. Score the Brie lightly in a diagonal pattern with a sharp knife. 
2. Top the Brie with fresh blackberries, chopped walnuts and 2-3 tbsp liquid honey. 
3. Bake 20-22 minutes or until cheese is starting to bubble and almost ooze out. Top with fresh basil and serve with crackers or crostini. 
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#bakedbrie #appetizerideas #cheeseboard #cookinginmygenes #entertainingathome #inseasonnow #blackberries #easyappetizers #briecheese #bakedcheese #summerfood #recipevideo #dinnerpartyideas #cheeselovers
Make this BLACKBERRY SPARKLING COCKTAIL by using o Make this BLACKBERRY SPARKLING COCKTAIL by using one of my fav kitchen hacks, blackberry-lime ice cubes!

Once you’ve made the ice cubes you can add a bit of vodka and soda OR Prosecco or sparkling rosé to make a cocktail. AND easily made into a mocktail by adding ginger soda, club soda, lemonade or sparkling water. 

Here’s the recipe friends!

Makes 12-14 ice cubes

INGREDIENTS:
1 1/2 cups blackberries (about 6oz/170g container)
1 tbsp lime juice
3 tbsp honey or sugar
1 cup water
Sparkling beverage of choice (Prosecco, sparkling rosé, club soda, tonic, ginger soda etc)

INSTRUCTIONS:
Blend all ingredients together until smooth. Pour into an ice cube tray and freeze. Use 2-3 ice cubes in a glass and pour over your desired sparkling beverage for a cocktail or mocktail. Garnish with mint or florals if desired and enjoy! Cheers!
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#craftcocktails #cocktailtime #cookinginmygenes #summerdrinks #mocktailrecipe #frozendrinks #spritztime #happyhourathome #foodphotographyandstyling
These LEMON BLUEBERRY BLONDIES are filled with bri These LEMON BLUEBERRY BLONDIES are filled with bright, lemony flavours and bursting with blueberries! 

You can make them in one bowl and once baked, enjoy anytime or take them to a summer gathering!

Get the recipe below OR over on the blog friends, linked in bio above!

INGREDIENTS:
1/2 cup unsalted butter, melted
3/4 cup white sugar
1/4 cup brown sugar
1 egg
1 tsp vanilla extract
zest from 1 lemon (2 tsp lemon zest)
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup fresh blueberries
optional white chocolate drizzle: 1/2 cup white chocolate chips melted

INSTRUCTIONS:
1. Preheat oven to 350F and line an 8x8 pan with parchment paper. 
2. In a mixing bowl, whisk together melted butter, white and brown sugar until combined. Add the egg and vanilla extract and mix well. Whisk in the lemon zest.
3. Using a spoon or spatula, mix flour, baking powder and salt into wet ingredients, stirring until everything comes together and no clumps of flour remain (it will be quite thick like cookie dough). Gently stir in the blueberries.
4. Transfer the batter into the prepared pan and smooth out the top so the batter reaches the edges of the pan.
5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan and then remove and cut into 9 or 12 squares.  Drizzle with melted white chocolate and enjoy!

https://www.cookinginmygenes.com/lemon-blueberry-blondies/
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#thebakefeed #cookinginmygenes #blueberries #bakedfromscratch #blueberrydessert #onebowlbaking #blondiedessert #lemonblueberry #easyrecipes #cookiebar #feedfeedbaking #bakingrecipes #bakingreels
Dill pickle fans, this ULTIMATE DILL PICKLE DIP is Dill pickle fans, this ULTIMATE DILL PICKLE DIP is for you! 

Packed with fresh dill, dill pickles and a crunch pickle and chip topping - this is THE chip dip you need in your life 🤩

Here’s how to make is:

INGREDIENTS:
1 cup softened cream cheese
1/2 cup plain Greek yogurt (or sub sour cream)
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
3/4 tsp salt
Pinch pepper or chili flakes
1/4 cup roughly chopped Dill
1/2 cup chopped Dill pickles
Garnishes: more fresh dill, chopped dill pickles and crushed Plain Ruffles Chips
Plain Ruffles Chips or other plain chip, cracker or veggies for serving!

1. Mix together softened cream cheese, Greek yogurt, garlic powder, onion powder, salt and pepper. Then stir in fresh dill and chopped dill pickles. 
2. Put the dip in a low or regular bowl, top with more fresh dill, chopped dill pickles and a handful of crushed plain Ruffles chips. 
3.  Serve with plain Ruffles chips, another plain chip or crackers or even with veggies!
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#dillpickledip #dillpickles #chipsanddip #cookinginmygenes #easyappetizers #appetizerrecipe #appetizerideas #entertainingathome #recipereels #highproteinsnack #diprecipe
This is the BEST STRAWBERRY CHOPPED SUMMER SALAD y This is the BEST STRAWBERRY CHOPPED SUMMER SALAD you’re going to make! It’s bright, fresh and packed with flavourful ingredients like:

*strawberries
*iceberg lettuce
*avocado
*toasted almonds
*basil
*feta cheese
*fennel

It’s the perfect accompaniment to any summer meal OR top it with your fav protein to make it a full dinner. 

Recipe is on the blog, linked in my bio above!

https://www.cookinginmygenes.com/best-strawberry-summer-salad/
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 #summersalad #eattherainbow #simplerecipes #easydinner #quicklunch #15minutemeals #saladinspo #cookinginmygenes #strawberries
Save this ONE POT LEMON GARLIC PASTA for a quick a Save this ONE POT LEMON GARLIC PASTA for a quick and easy dinner! Packed with punchy lemon and garlic flavours, this recipe comes together so simply. PLUS you can add your favourite protein to top it if you’d like.

Here’s the recipe friends!

INGREDIENTS:
3 tbsp butter or olive oil
4 cloves garlic, minced or pressed
1 tsp salt
1/4 tsp pepper
1/4 tsp dried oregano
pinch chili flakes
400-450g dried pasta noodles (rigatoni, mezzi rigatoni, penne or ziti)
zest of one lemon
4 1/2 cups vegetable broth
2 tbsp lemon juice
1 cup shredded parmesan cheese
1 tbsp butter
Garnish: shredded parmesan cheese, more lemon zest and fresh basil 

INSTRUCTIONS:
1. Heat butter or olive oil over medium heat. Once warmed, add garlic and cook for 3-4 minutes.
2. Next add salt, pepper, oregano and chili flakes (if using). 
3. Then, stir in pasta and add vegetable broth. Bring to a simmer over medium-high heat and once simmering, turn to medium-low to keep at a simmer. Cook 12-14 minutes, keeping the lid most of the way on the pot. Stir once and a while to make sure the noodles aren’t sticking to the bottom of the pot. 
4. Once noodles are cooked, there should be just a bit of liquid left, covering the bottom of the pot. If you find the noodles need a bit more time, add 1/2 cup more broth at a time and cook a bit longer until done. Stir in lemon juice, parmesan cheese and 1 tbsp butter until fully combined and you have a smooth sauce.
5. Top with shredded parmesan cheese, more lemon zest and fresh basil and enjoy!
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#onepotpasta #onepotmeal #cookinginmygenes #quickdinner #recipevideos #easydinnerideas #dinnerrecipes #pastarecipe #vegetarianrecipes
Look no further than this CUCUMBER MINT SANGRIA to Look no further than this CUCUMBER MINT SANGRIA to cheers with on the long weekend!

This recipe along with 5 others is in my FREE PICNIC COOKBOOK that you can download by clicking the link in my bio above. 

Happy weekend friends!

https://www.cookinginmygenes.com/free-picnic-cookbook/
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Sharing my BALSAMIC ROASTED STRAWBERRY DIP as the Sharing my BALSAMIC ROASTED STRAWBERRY DIP as the perfect long-weekend appetizer!

You only need 5 ingredients to make this dip AND the recipe is now on the blog!

Get the link for the recipe in my bio above & enjoy friends!

https://www.cookinginmygenes.com/roasted-balsamic-strawberry-appetizer/
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