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spinach

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Main Meals

White Asparagus Crepe

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White asparagus crepe buckwheat

Inspired by the traditional German White Asparagus with ham and hollandaise sauce meal, this version comes with a buckwheat crepe and some extra baby spinach leaves. It’s the season again for those spring veggies! Those are one of a kind; I knew they existed but never had the opportunity to try them out until I met my Bavarian in-laws. It is more tender and delicate than its green peer. Also, a bit more technical to prepare than the green type but in the end, it’s a more delicate, tender version that is too little known. So hopefully, this White Asparagus Crepe will make you switch from green to white! Eastern Europe Favourite In Germany, they have the “Spargelzeit,”, or the asparagus period from late April to early June, where they open little shacks by the road with white asparagus stands. Each is selling the freshest of these! The whiter and thicker,…

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France

Buckwheat Crepes with Mushroom

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mushroom Crepe

Buckwheat crepes with mushroom filling are crunchy, gluten-free, savoury thin crepes filled with the best seasonal mushrooms, smooth thyme-aromatized bechamel and baby spinach. You can find all kinds of filling with these gluten-free savoury crepes. A popular one would be ham and cheese with an egg on top. For this one, I’ve used lovely seasonal mushrooms. To go with the mushrooms, what better sidekick than thyme to aromatize the smooth bechamel it swims in? Plus, to give it a little crunch, a few baby spinach. Buckwheat Crepes with Mushroom Filling will become one of your favourite low-carb recipes! Galette or Crepe? Buckwheat Crepes are also known as Galettes Bretonnes in France. They are made of water and buckwheat flour which is gluten-free. Sometimes, an egg is added to make it crunchier. Simple! Some versions mix regular flour with milk, like a typical white crepe. A true Galette Bretonne should be…

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lunch

Turmeric-Paprika Chicken & Friends Bowl

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curcuma paprika halloumi chicken bowl

Turmeric-Paprika Chicken & Friends Bowl is the name I’ve chosen for this dish, since it would be a full paragraph to explain the whole dish. There isn’t a protagonist in this plate made out of many elements, although if I would have to chose one, it would be the protein; which is the turmeric-paprika chicken breast in this case. Turmeric being the new “hit” spice those days because of all its health benefits, anti-cancer, help digestive and liver function, etc. If you want to hit 300… eat turmeric, in other words. This mix of turmeric and paprika is a simple, light flavor for the chicken breast but it could easily be replace by whatever flavors you’d like. A nice thyme flavored chicken or even a tandoori chicken, etc. Next stop the Friends The friends are the many side dishes, which are spinach, bean salad, cucumber, grilled halloumi and a nice crunchy toast. No… I…

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Appetizers

Mini low carb cauliflower spinach tarts

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Mini low carb cauliflower spinach tarts

Mini low carb cauliflower spinach tarts is my latest experiment. I’m searching for alternative ways to eat my favorite foods with less carbohydrates (white rice, bread, pasta, etc.). Searching the web for low-carb recipes, it’s filled with cauliflowers; cauliflower rice, cauliflower pizza crust, cauliflower this and that, so I’ve decided to try my luck at mini spinach tarts with a crust of cauliflower, of course… Since it works apparently well as a pizza base, it should work fine for mini tarts as well… and it did! The texture isn’t the one of a crispy flaky pastry but it does hold well the tarts, even if it’s filled with a moist filling. I was surprised by the result, it’s true; cauliflower is a great alternative to carbs filled ingredients like white flour. Those mini tarts can be a low-carb diet lunch, dinner, snack or even appetizer. There is still some carbs in it,…

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Main Meals

Chicken a la florentine

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spinach pine nuts bechamel chicken

Chicken a la florentine is such a light yet creamy meal. The term florentine is french to say from Florence, Italy. It usually means; a meat (can be chicken, pork,egg, etc) on a bed of spinach and a Mornay sauce on top. The mornay sauce is such rich and smooth sauce, it’s basically a bechamel sauce with an extra egg yolk and some a bit of good sharp cheese in it. I know what you are thinking… It’s a calories bomb this sauce… well it is! But for this dish… we’ll use just enough to cover our chicken breast and if used… with relatively lean meat and in moderation, it’s still counts as healthy! I’ve added a little touch of my favorite nuts to this dish, a little extra flavour; the famous pine nuts. (which are considered a dry fruit in Spain) Those are the caviar of nuts, and the price shows it…

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Main Meals

Shiitake and Spinach Risolla

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Shiitake and Spinach Risolla

A new hybrid recipe here: the “Risolla”… a mix between a risotto and a paella; Italy vs Spain. It’s a bit of both techniques, the light frying of the rice at first just like in the risotto and paella, then adding the broth and let sit with the spinach on top so they shrink down into the rice, without moving the rice until the end; that’s more typical of paella. The risotto factor is mainly in the ingredients, a good white wine and cheese to finish. So this isn’t a paella, nor a risotto; it’s a “Risolla”. The end result is less creamy than a traditional risotto because of the lack of moving the rice. But the taste is quite similar. I, often, do those hybrid meals, no disrespect to traditions, they are important and most people stick to them and it’s fine… it’s just “my tradition” is to experiment!…

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Appetizers

Gravlax on a Spinach Salad

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Gravlax salad sweet mustard dressing

Gravlax on a spinach salad is such a good mix! The crunchy texture of the spinach goes perfectly with the tender salmon and the sweet mustard dressing. If you do a Gravlax and you have leftovers and would like to eat it a different way maybe, try this salad. This salmon is made with a simple dry marinade of equal parts salt and sugar with an extra dill, nothing more… There are many recipes out there, some add gin, lemon zest etc… you decide of the extras you’d like. The dish was made by fishermen from the Middle age, in the northern part of Europe. They used to salt the salmon, they freshly caught, and then ditch them in the sand, by the sea, to ferment. Nowadays, we simply brine the salmon. Just need to plan it ahead, because it takes a minimum of 24 hours to marinate. I usually do it…

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