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Delight in a satisfying bowl of textures and flavours with our Barley Risotto, featuring succulent barley paired with crispy mushrooms and spinach. This hearty dish promises a fulfilling dining experience. Barley risotto with mushroom and spinach is an excellent alternative to the traditional arborio rice risotto. This hearty dish combines nutty barley, crunchy mushrooms, and vibrant spinach for a comforting and flavorful experience. It could be served as a side dish and a full vegetarian main! Barley instead of Arborio? Those two grains are similar in texture, although the barley is higher in fibre and lower in calories. In other words, eating your risotto with barley instead of rice is a bit healthier. The cooking process is precisely the same as with regular risotto. The excellent news is that barley is used in many diets and has many health benefits (Check here if you want to learn more). Crisp Mushrooms As…

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 Riesling. These little bites are quite adaptable. The Flamiche usually uses a lot of cream, for this skinny version, I’ve done a velouté instead to lower the calorie intake. Also, I’ve used my favourite trick to bring down the calories; I’ve used phyllo lightly sprayed with olive oil instead of…

A simple shrimp tartare with a layer of avocado, lime marinated raw shrimps topped with lovely strawberry pieces. You’ll impress your guests with this one, and no cooking involved! Shrimp tartar is quite simple to make and taste simply divine, without saying it’s looks irresistible. The base of the dish is similar to a shrimp ceviche, simply needing to marinate the fresh shrimps in lime juice for a couple of hours. The bigger the size of the shrimp the longer you’ll need to marinate it. By definition, tartare means finely cut and served raw. Most of the time, beef or fish is used but today, will do a shrimp tartare for a change! I believe strawberries and avocados are a match made in heaven. First, their colours are the perfect contrast and appetizing and the creamy smooth avocado and the acidic and firm strawberry pair beautifully. Variations You can use this as a…

This recipe is a bite into the tropics, brings you right to those caribbean islands, also is a great recipe for those people on eternal diet, like myself. You can spice it up to your liking and with whichever is your favorite hot pepper… mine are the habanero peppers. My husband happen to grow them and I obviously have too many, so I dehydrate them and make powder out of them. I’m not usually a big hot pepper lover but this one is special… the habanero has that fruity taste to it. I encountered with this hot pepper in Martinique, a caribbean island. Since then… I add it to many of my spicier recipes, like the spicy “ratatouille” spaghetti sauce with a bit of habanero pepper, it’s fantastic or I do “spicy cod fritters” which is a “typical” meal from the Antilles. They eat those balls like candies over there,…

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