Double Chocolate Zucchini Cake

Who said vegetables are for savoury dishes? Chocolate and zucchini cake has turned into the new carrot cake in the past year and there’s a good reason for that: it’s just as good and satisfying. If this became a classic in the past few years, I had a very hard time finding the perfect chocolate and zucchini cake, which is as moist and fudgy as airy. So here we go with my lighter version of this perfect cake when in need of a chocolate fix !

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Aubergine Dip & Flatbreads

Well, just in case you haven’t realised this yet, I love eggplants and could have some no matter the way they are prepared! I used to buy eggplant dip – aka baba ganoush or caviar d’aubergine – and have always been quite scared of trying to make it at home. Though I did not look at a single eggplant dip recipe before, I though this would be a very difficult one and I wouldn’t see myself making this as an alternative to homemade hummus! A few days ago, I got quite bored of eating the same aubergine dip over and over which was too much on the lemon taste than the eggplant one. Then, I finally decided to look at recipes in books and realised that it’s so easy to make and uses only a few ingredients which got me like “I should totally try that!”. So here we go!

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Zucchini & Meat Savory Tart

Today was a meat-with day! This savoury tart simply is dreamy for flexitarians like I am. It’s incredibly summery and flavourful ! The tart is mostly made up with zucchini and has some ground meat to enliven the dish, bringing a whole set of flavours. Zucchini season is still going strong at the moment so it’s about the perfect time to enjoy this recipe for lunch or dinner. If you were looking for a recipe to bring to a summer meal with friends and family, or for something easy to make as an aperitif you might have found a very good option here as well.

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Quick and Easy Orzo Summer Salad with Lemon Dressing

This recipe is part of my main ones across the summer season. This orzo salad is very quick and so easy to make, very fresh and nutritious, filled with good things. Also, it’s very versatile as you’ll be able to adapt it according to your preferences or to the season. I’ve always enjoyed pasta salad in summer as we don’t always feel like eating a lot or anything that’s gonna be warm or hot and tend to end up having a plate of raw veggies, which I’m not fond of. This salad is full of Mediterranean flavours with some herbs, zucchini, feta cheese and olives !

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No! Gremolata is not just a parsley based pesto – though it also is an Italian condiment – , it’s actually so much more than that and it tends to be much more versatile compared to a traditional basil pesto. If you’ve followed my previous posts, you know that I’m fond of herbaceous preparations and flavours. I feel like using herbs is an incredible way to enliven some basic dishes requiring tasty seasonings. You’ll, of course, be very happy to know that making this lemony gremolata only takes a couple minutes and very basic ingredients that you most probably have in your fridge and cupboard!

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Vegetable Gyoza

Today is Japanese pan-fried dumplings day! I was craving gyoza the other day and had plenty of vegetables to use up so this was the perfect occasion. These soft on the inside and crispy on the outside bites are easy to make but require some time and patience to fold – yes, I still struggle with this step ! – but the result is so satisfying that you’ll forget about it. You can get really creative in homemaking gyoza as the filling ingredients are easy to vary upon the season and your preferences!  It’s also a great way to reduce food waste as the composition is versatile, hence you can use any veggie you have left in your fridge at the end of the week. This is the PERFECT recipe to impress your friends and family on your Friday nights apéro !

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Upgraded Avocado Toast: grilled zucchini & spicy crispy chickpeas

The past years have truly been the avocado toast mania literally everywhere around the world 🙂 In my opinion, avo toasts should remain a guilty pleasure, not because they are sweet, but because avocados are not grown in France, usually in large productions having a very negative impact on the planet (high carbon footprint, water consumption, deforestation). But, as I mentioned in other posts, nobody is perfect and I can’t resolve myself to stop eating any exotic fruits or veggies because they come from far away. So I still have an avocado if I really crave one and moderate my consumption to the extent with I trust is reasonable. I will always consider that food frustration isn’t part of a healthy diet.

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