Category: One-Pot & Casserole Meals

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.

Nettle soup is delicious, but if you add wild garlic, it’s even better. In fact, this soup, also known as “ditch soup,” takes on a whole new flavor.

Freely inspired by my mother who makes them this way… I have always eaten them as a child, so what a surprise when I saw them on the menu in every restaurant during my trip to India! It may seem strange, but try it, it’s delicious; they are also welcome on brunch tables.

To try: this recipe for Liège-style meatballs.

A moussaka recipe. Photo credit: Amélie Roche.

Discover the recipe for Zucchini Gratin, one of the lightest cheeses that will help you take care of your figure in this lovely dish.

Prepare this pumpkin soup in a food processor!

Discover my delightful recipe for pumpkin velouté, ideal for warming you up in winter. This recipe, perfect for a warm appetizer, will delight the taste buds of both young and old!