Inexpensive, easy to prepare, endives are low in calories. They have diuretic and digestive properties and are rich in minerals. So, don’t ignore them and add them to your fresh produce shopping list! They are a very pleasant seasonal side dish in its various forms
A delicious and crunchy recipe made in USA. The kind of simple dish that comes as a good surprise and that you can’t wait to replicate at home… many thanks to Chloé for sharing.
This dish is my own version of a mix between two recipes from Ottolenghi and Sabrina Ghayour’s recipes.
Simply delicious and tasty, this salad can be served warm or cold.
Using chutney is common in Great Britain, but this condiment originates from India. I do love this sweet and sour dressing made of fruits, vegetables, sugar, vinegar, and spices.
I forget who gave me this delicious recipe a long time ago but after making some changes along the way, this is my own version of this irresistible recipe! Many thanks anyways to my unknown contributor!
You can eat it as a side dish with grilled fish or meat even fried eggs.
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!
Fondue de poireaux is a common side-dish in France. Due to the delicate taste of leeks, it goes well with a wide variety of main dishes. Placing your fish fillet or your scallops on a bed of leek fondue is simply sublime! It takes no time to prepare, …
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 …
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 …
Preparing this delicious dish couldn’t be easier. Thank you Mapie for this recipe. Harissa comes from North Africa. It is made of chillies and a mix of various spices including cumin and caraway. The difference in chilli strength between one harissa and another can be …
It’s a light eggplant caviar easy to make. Paloma who gave me Mania’s recipe says that this eggplant caviar will become light and foamy as would a mayonnaise when you mix it properly. Adjust with olive oil to your taste accordingly.
You’ll need French fromage blanc to make this recipe. If you don’t have any you can use Greek Style Natural Yogurt.
Adeline Brousse who created this delicious recipe I found in a magazine years ago, gave me her go to publish my own version of her recipe. Many thanks to her. Adeline is a French journalist specialized in gastronomy and wine.
For 6 to 8 people. The deep red chicory leaves are great in this dish. If you find some don’t hesitate.
The size of a cauliflower may sometimes stop you from choosing to buy it especially if there aren’t so many people in your household. Do not let yourself be impressed as there are many delicious ways to eat it, including raw or in a salad! …
For an elegant presentation, top with sunflower young leaves or any other ingredient baring the colour you wish to decorate your colourful spread. Special thanks to Chrystele who had me discover this delicious recipe created by the famous Yotam Ottolenghi.
This is a Turkish dish turned into a versatile spread that can be used over bread, blinis, or part of a mezze table. My friend Asmaa is a Natural Chef & Health Food coach. You’ll find her on Instagram. Look for Authentickspoon. We met in …
It’s simple, easy to prepare and a perfect way to eat vegetables. You can serve it as a side dish for 6 to 8 people or double your portion to make it a meal for 4.
Easy ! Great ingredients are the key….
This salad was created the day two of my friends brought their salads for lunch: this delicious, refreshing and creative salad is a mix of both! Thanks Catherine and Chrystele!
The Telegraph published a similar recipe in 2014 created by Yotam Ottolenghi. Long time fans of this very famous cook are familiar with it. Now, it is one of the most popular dishes of the Nopi restaurant in London. My recipe is more simple but …
It requires only few ingredients and it’s delicious!