Recipes
I am in the midst of “savory cakes” season, to use up all those generous leafy vegetables from the garden, which can be a bit tricky to figure out how to use. Today, it’s the Swiss chard that takes the spotlight. In cubes for appetizers, in slices for dinner with a salad, and if there are any leftovers, I freeze them for later. It’s quite versatile.
A pie with a good homemade crust and beautiful ripe plums full of juice… It’s delicious!
For this log, you will need a special log mold with an insert and star mat, or you can use a loaf pan and adapt the recipe.
Enjoy this vegan chocolate mousse made with chickpea water. Only 3 ingredients for a light and indulgent result!
Chocolate praline tartlet, you will need patience, but the result is very good. My tartlet has been approved by the family who enjoyed it. It was a first.
Here are some small bites for a festive appetizer that is a bit fancy. Save the scraps from the potatoes to make a puree or potato cakes. A little tip for a scratched board: rub it with paper towel soaked in oil.
A detour to Italy with this delicious gratin.
A homemade cheese made with mascarpone and truffle oil. A recipe provided by a natural food brand.
A fresh and indulgent dessert, rather light, easily digestible, without grains, dairy products, or eggs.
TH 
EN
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