Category: Recipes with a touch of Spring flavors

French cherry clafoutis

French cherry clafoutis

Plums, prunes, or ripe pears are good options for this clafoutis too. I have tried them all and the clafoutis was delicious as well!

Vegetables confit

Vegetables confit

This dish is delicious when served with a green salad; it’s also great with grilled fish or meat. The secret for this recipe? Time: slow cooking is the key!

Italian style eggplant gratin

Italian style eggplant gratin

This is another great recipe from Mary. If you are a fan of her pesto sauce, you are going to love this one! In case you don’t have nice fresh tomatoes at hand or if they are not in season yet, you can use the 

Vegetable tajine

Vegetable tajine

This recipe is an extract from Martine Fallon’s book, “Energetic Bomb”. I wish to thank this wonderful Lady, the energetic food Ambassador in Belgium, for allowing me to publish her recipe on my website. Check her French Website martinefallon.com for more. Special thanks to my 

Radicchio citrus and burrata salad

Radicchio citrus and burrata salad

When I discovered this cute, tempting salad at my favorite vegetable market, I had to go on the internet to look for a recipe. And I found Magali the founder of Quatre Saisons au Jardin website who authorized the publication of her recipe on my 

Strawberry Jam

Strawberry Jam

You have to be selective with your choice of strawberries: they should be sweet, ripe and fragrant. Adjust the cooking time according to the amount of water coming out of the strawberries.

Green pea salad

Green pea salad

Yes, you did read correctly: when in season, the green peas are raw from your vegetable garden or fresh from the market, or when not in season use the frozen ones. One day, I forgot to add the bacon, another day my friend Bertille did 

Mint and cucumber mousse

Mint and cucumber mousse

You’ll need French fromage blanc to make this recipe. If you don’t have any you can use Greek Style Natural Yogurt.

Eton Mess

Eton Mess

It’s a very famous English recipe. This trio of strawberries, cream and meringues is said to have originated at Eton College in the late 19th century after a pavlova-style dessert was dropped.

Asparagus with blood oranges mousse & peanut vinaigrette

Asparagus with blood oranges mousse & peanut vinaigrette

The recipe isn’t as complicated as it sounds. It just requires getting started two days before serving. But, believe me, you won’t regret it!

Catherine’s tuna salad

Catherine’s tuna salad

On a bed of lettuce, as a tuna sandwich spread, or stuffed in a tomato this American Tuna Salad recipe is a winner in all families. You can even use it to make a delicious Tuna Melt! And if you have leftovers, it is still 

christine’s mango avocado and shrimp salad

christine’s mango avocado and shrimp salad

This salad is an all-time winner in our family. It is nutritious and well balanced and may well be considered a full meal in the summer. If you plan to serve it as a lighter starter, don’t use so much vinaigrette dressing and don’t use 

Jeanne’s tomato – kiwi salad

Jeanne’s tomato – kiwi salad

A very light and energetic recipe. Personally I’m a fan! Jeanne always has incredible recipes. Jeanne’s quinoa caprese is another one you should try.

Quinoa Salad with Almond, Feta cheese & Pomegranate

Quinoa Salad with Almond, Feta cheese & Pomegranate

This colorful & energizing dish is inspired from a small recipe book I love : Cantine California by Jordan Feilders. I do want to thank him and his team; I was sincerely moved by their timely response and enthusiasm as we were communicating by mail. The cheeseburger recipe 

Armelle’s version of deviled eggs

Armelle’s version of deviled eggs

This appetizer served in a glass verrine is one of many recipes using this layer principle; you may use various herbs and spices with the eggs (chives, dill…) or even add tuna, salmon, sardines to suit your taste. You could also beat the extra egg white 

Spinach leaf basket

Spinach leaf basket

If you are not feeling confident about cooking, limiting yourself to this kind of recipe is a good way to start.