Veggies are the star ingredients of a diet, and this since the dawn of time. But vegetables are not here only for diets; they are also here to make our lives healthier, to give us strength, to make our skin and our heart better; but also to surprise us with the variety of their recipes and their light character especially when they are cooked without a lot of fat and when they are eaten in reasonable quantities because as my ex-coach Weight-Watchers used to say: “an elephant eats only salads and weighs 5 tons” :-)
Pommes Dauphines
Pommes dauphines are French potatoes made with potato puree and choux dough! They are briefly fried and get a quick time in the oven. They are really splendid! Crispy on the outside and moist in the inside! So particular and so French!
Porcini Soufflé
A wonderful French soufflé with porcini mushrooms! It also has some French Comté (or gruyere) and some smoked bacon for more flavor! It’s simply wonderful and very good even the day after!
Tomato crumble with black olives
A tomato crumble with black olives, parmesan and breadcrumbs! Very easy and quickly cooked!
Green salad with melon, apricots and rosemary
This wonderful salad is fresh and fruity but has some “seriousness” thanks to rosemary! The vinaigrette is perfumed with rosemary and this changes everything, even if it has not a strong taste ;-) But it’s there giving its character ;-)
Potato Puree with garlic (skordalia)
A soft and velvety potato puree flavored with garlic, olive oil and red wine vinegar such as the Xérès vinegar! It’s simple amazing!
Beetroot salad with breuil fresh sheep cheese and cumin
The breuil is a cheese that can be found in France at the Pays Basque and the Béarn but in this recipe can be replaced by the Greek myzithra or the Greek anthotyros or even with ricotta! These types of cheese go well with the beetroot and the whole thing goes marvelous with cumin! Try it and see for yourself!
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