คลังเก็บ: Recipes

Today I offer you stuffed eggplants with three cheeses. A vegetarian summer dish, easy to make, for eggplant and cheese lovers. Now is the time to enjoy it; it’s so good! You can serve them as they are or accompanied by pasta, rice, etc.

Cauliflower velouté with kale pesto (made in a cooking robot). The kale pesto adds flavor and strength to the cauliflower, which is rather mild.

I have never cooked zucchini flowers because I simply haven’t had the chance to find them. Recently, while visiting a local pick-your-own farm, I discovered these young zucchinis that still had their flowers. So, I thought it was the perfect opportunity to give it a try. In the end, it resulted in a delicious dish or appetizer with Provençal flavors. Yes, since served as is, it can make for a light dinner or a lovely appetizer.

Here it is presented as a rustic plate and accompanied by garlic dumplings and diced ham. After sauerkraut, it is undoubtedly one of the most consumed cabbages in traditional cuisine. It is often a second side dish offered in regional restaurants. It also earns its place of honor on game plates.