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leeks

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Roasted Butternut squash with leeks, crispy fried sage and fresh cream to top it up. Plus some extra “chef’s secrets” to bring your soup from boring to an exquisite chef soup.  I know… it might look like those million others butternut squash soups out there, but believe… this one is far from the “everyday life” soup. It’s a under 10 ingredients soup, no need for thickeners, nor extra broth, the butternut squash takes care of all that at once. Lucky you, I have a few secret tricks for you to upgrade your soups, especially this one. Follow those few easy steps to bring this soup, and others, to another level. First the roasting needs to be well done, second go “heavy” on the black pepper and third, the last but not the least; a dash of cider vinegar in the end. Those 3 simple yet highly important steps are what will make this soup step out from…

Light Mini Filo Quiches are fun and easy, made with eggs, leeks and gruyere cheese and to make them extra crispy a shell of filo/phyllo pastry. Mini Filo Quiches is my take on the northern France dish called Flamiche. The traditional recipe is a kind of quiche filled with leeks, cream and a touch of cheese. You can prepare them in advance for a picnic, party or snack. On top of that, so polyvalent, you can have them for breakfast, lunch or dinner. They always fit right in, on the go or at the table served with a nice green salad and a good riesling, those little bites are quite adaptable. The flamiche usually use a lot of cream, for this skinny version, I’ve done a velouté instead to lower the calorie intake. Also, I’ve used my favorite trick to bring down the calories; I’ve used phyllo lightly sprayed with olive oil…

This chicken couscous recipe is a no brainer… It’s so simple and healthy, a everyday kind of meal. I went to Morocco a while back, and every single restaurant offered whether a chicken couscous dish or the famous chicken tajine dish. Don’t get me wrong here, it was delicious, but after 3 weeks of eating one or the other every diner… I thought I was done for life with couscous… if you know what I mean. But time pass, and you forget about that excess of couscous that happened a while back, and surrender all over again. Just not everyday though… Couscous is a western African meal, the origin isn’t known exactly but it goes back to around 200 b.c., created by the Berbers.  I’ve met that nice Moroccan guy and he told me that the couscous we eat in our “westerners” life isn’t the same as the real…

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