Brussels sprouts… nostalgic mood???

First frost in winter as initial start for Brussels sprouts doesn’t count anymore as ‘rule’, but let’s agree that we are in that kind of season now. For Iris those cute vegetables ask for mustard, so let’s find something more sophisticated. Libelle has a whole edition with Pascale Naessens (cook/model/ceramist/popular). This idea of mustard … More Brussels sprouts… nostalgic mood???


I love gratins, not only in winter. As for many recipes there are rich versions, and less rich versions. My preference is obvious, the less rich versions, but still ‘gratin’. For 2p, cut 2 fresh fennels, 2 sweet potatoes (approx 300-350 grams in total) and 1 large onion in slices of 0.5cm. Put the slices … More Gratin

I did this one before, but it’s really worth to prepare it once more

Chicory doesn’t belong to the ‘exotic’ department in Italy, but this recipe is  for sure not familiar in this country of foodies. I bought 1 kilo of fresh chicory (recipe for 2p). Chop off the little brown end, make a few incisions in the hard part. Blanch or steam the chicory al dente. Drain and … More I did this one before, but it’s really worth to prepare it once more

Sole meunière

A delicate fish, sole, is at it’s best in a real traditional recipe, sole meunière, but….Let’s prepare it a little lighter, but still ‘à la meunière’ which means ‘the miller’s wife method’. Season each side of the sole (without skin) with pepper and salt. Put then some flour at both sides. Bake in a mixture … More Sole meunière