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A homemade Marinara Sauce served in a lightly roasted Round Zucchini topped with a smooth Bechamel and served on olive oil spaghetti to have a different twist to your next pasta dish. When the season comes again for those lovely little round zucchini/courgette, I’m the first one in line to buy them! They are fantastic; you just fill them up with any kind of fillings and set them on top of rice, quinoa or in this case pasta, so adaptable! For this Marinara Stuffed Round Zucchini, I thought it would make a nice little bomb of flavour to have the Marinara sauce hidden in the roasted zucchini. It’s a kinda ‘Ratatouille’ type of sauce in the end. The format is different, but the idea is the same, and the only difference is… I’ve added a thick béchamel on top to make it extra smooth. Homemade Marinara Sauce For this recipe, I’ve done…

Simple little filo cups filled with Asparagus Mini Quiches made with a touch of Gruyere cheese and leeks because spring is at the door! Those Asparagus Mini Quiches are a bite into spring! The beauty of this meal is its polyvalence, whether you eat your quiche warm or cold… or change the vegetable in it… if you feel like mushrooms or ham etc. Go ahead and make those with whatever you feel like. A mini Quiche Lorraine, maybe? The original one with smoked pork belly bits, which is slightly less healthy… but Oh! so delicious! Make some lovely mini lard and cheese if your metabolism allows you. For this recipe, I’ve chosen my favourite spring vegetable, the green asparagus and a bit of leek and gruyère to make it extra tasty! Adaptable Dish You can prepare them in advance, serve them as tapas on a warm spring afternoon, or pack them up…

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…