Soupe de haricots et pâtes

recette pour soupe d'haricots et pate 2

french version english version italian version (scroll down)

Ailleurs dans le monde, pas trop loin, les gens commencent à se « déshabiller » légèrement, à regarder les premières fleurs ; à Montréal, on a encore nos gros manteaux et nos bottes d’hiver à portée de main. Même si cet hiver a été meilleur que les précédents, on observe souvent la météo et il y a encore le signe – avant les degrés. Alors : froid, neige, pluie = soupe ! Read more

“Pasta e patate”

ricetta pasta e patate

french version english version italian version(SCROLL DOWN)

I apologize, but today you have to take this recipe with the Italian name, translating it would be misrepresenting the recipe itself. “Pasta e patate” is an Italian traditional dish, specifically from the Neapolitan culinary tradition, made from pasta and potatoes. A poor dish, prepared with a few ingredients, easy to prepare, nutritious and with a unique taste. Read more

Tomatoes stuffed with rice and herbs

tomates farcis au riz

I have been waiting good tomatoes all year, and when the right time comes I buy any sorts of tomatoes, without even knowing what I’m going to use them for. I often stuff tomatoes with tuna and boiled eggs, since it’s very easy and can be prepared super fast. Read more

Bulgur salad with strawberries, mint and feta.

bulgur and strawberry salad

french version english version italian version(faire défiler/scorrere in basso /scroll down)

I like experimenting with new recipes, new ingredients and new combinations of flavors. This time, I pushed myself maybe a little further by mixing together strawberries and bulgur<attachment>The idea of ​​mixing savory ingredients with strawberries may surprise you, I guess, but believe me, the taste of strawberries with the green onions, feta and mint is worth trying, especially if you have good organic bulgur. Read more

Parsnip and apple creamy soup

parsnip  and apple creamy soup

french version english version italian version (SCROLL DOWN)

The first time I had to deal with a parsnip, I imagined holding just an anemic big carrot in my hands. Of course, I was wrong, parsnips are parsnips; carrots are carrots, even if they look very similar. It seems the “brave” parsnips love the winter temperatures, so this explains why they are found almost everywhere in Quebec during our well known cold winter. Parsnips by the way are a good source of potassium and folic acid. Read more