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A taste of the world

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  • Vegan Stuffed Swiss Chard & Wine Leaves (Or Cabbage Leaves)

    This is a very nice vegan/vegetarian dish, perfect as a starter or a main dish. Usually this version is part of the Lebanese mezze and is eaten at room temperature. If you are using Swiss chard: wash the leaves, remove their stalks then blanch them by plunging them into a pot of boiling water, for […]

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  • Tortilla Espanola – Spanish Omelette

    This is another egg based dish, tasty, nourishing and easy to cook. Unlike the Italian frittata or the French omelette – both made with eggs and a variety of ingredients and/or vegetables – the Spanish tortilla is done with eggs and potatoes only although some regions incorporate also peppers and onions, as in my recipe. […]

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  • Rice with Green Broad Beans (also known as Fava Beans)

    This recipe is from Lebanon. It can be prepared also with minced meat but I prefer the vegetarian version which I cook during our meat free days. It is delicious with a side serving of yogurt and/or green salad. You can use any type of rice but the white short grain one would be best. I also like […]

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  • Cauliflower Florets in Tomato Sauce

    To change from the steamed or boiled cauliflower, You can prepare this very healthy vegetable with tomato sauce. To obtain the right taste, you need to fry the cauliflower florets. The best is to airfry with 1 or 2 tbsp of olive oil. If you don’t have an airfryer then deep fry them in a […]

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  • Slow Roast Duck Legs (served with Sautéed Apples and Potatoes Mash)

    Duck legs, unlike duck breasts, are usually cooked slow into confit. In my recipe I have roasted them in the oven on a low heat to allow the fat to be rendered and get a confit like result. Duck confit (confit de canard) is a classic French preparation and a luxurious dish! It can be […]

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