22 November 2015
in Dessert
22 November 2015
in Side Dish
Pear, Apricot & Spice Relish
Relish is often used for burgers and hot-dogs. The most famous one is made of cucumbers, pickles, vinegar, sugar and spices. Here's a seasonal one with Fall ingredients: pears, dried fruits and spices like cinnamon. You can keep it in yo...
18 November 2015
in Starter
Quinoa, Roasted Butternut, Eggplant & Feta Salad
Indian Summer is still here and with it, the need and desire for colors in our plates. And even if some ingredients (more from the beginning of the season) like tomatoes, pink radishes, green beans or artichokes, to mention a few, are more sca...
16 November 2015
in Main Course
Caramelized Sweet Potato, Fig & Seed Salad
This salad is just so full of flavors. The sweet potato is oven baked and caramelized in maple syrup, the seeds are roasted and have a toasted flavor, rosemary has a camphorated smell with a peppered taste. All of those ingredients contrast wi...
9 November 2015
in Main Course
Roasted Eggplants, Spelt, Yogurt & Pomegranate
Eggplant will soon have disappeard from the market stalls and with her this amazing variety of white eggplant, tasty and deliciously soft. Therefore, I had to publish this recipe before the Winter days... Eggplants are loaded with antioxida...
5 November 2015
in Dessert
Pear, Ginger & Hazelnut Gluten-Free Cake
I'm just a great, great fan of ginger. There's something about this root that I find amazing, about the spicy yet not hot tone it gives to herbal teas, cakes, salads, soups... If you look at its virtues... they are countless: anti-inflammatory,...
2 November 2015
in Starter
Marinated Eggplants, Goat Cheese & Spelt Bread
Here's a marinated eggplant recipe that I've used many times this Summer on toasted spelt bread...and I can say that I had a lot of fans on this one! The eggplants are oven-cooked and then marinated in maple syrup, olive oil and garlic. Eggplan...
1 November 2015
in Main Course
Gluten-Free Pappardelle, Porcini Mushrooms & Lemon Thyme
As a matter of fact, I love to cook for the following reasons: the idea to look for local producers and authentic products, to find those as a real treasure, to take my time to choose all my recipe ingredients and, once home, to cook them wit...
30 October 2015
in Dessert
Vegan Chocolate ‘Crème’, Plums & Tarragon
You can still make this recipe and enjoy while Fall is still lasting, with plums like the green Reine-Claude and some blue ones called 'quetsches' in French (yes I know, hard to spell huh?). The mix might seem strange at first sight but trust...
27 October 2015
in Main Course