Tag Archives: meat

baby food but not quite

Being a mother is quite time consuming and the perfect test to see how you adapt to new situation! As soon as you get around to breast feeding or to organizing bottle schedule, you have to learn how to give real food to your, already, a few months old!

So, here are a few ideas of mix that you can actually use for adults too, mixed or not, to accompany some protein (vegan or vegetarian or meat) and, maybe a few raw veggies to get some crunch.

I cook everything in an electric steamer then I mix and I might add some water if the mix is too thick which can be the case with rice.

You’ll have a few * to give you ideas to complete the mix to get an adult meal.

Until now, my baby has eaten all of it without spitting it out!

potatoes + beetroot*

rice + cherry tomatoes

cucumber + millet

parsnip + rice + basil**

quinoa + broccoli

sweet potatoes + mushrooms

turnip + millet

potatoes + parsnip + fresh coriander

fennel + rice***

pumpkin + cauliflower

potatoes + zucchini

celeriac + basmati rice

sweet potatoes + carrots

I either add some virgin olive oil or some organic butter.

It’s so great to see my kid test new food and to see the promise of so many shared meals!

* The potatoes and beetroot purée is great and delicious. It would be perfect with some fresh ruccola and goat cheese. Why not a few chopped hazelnuts and for the meat eater, a nice steak.

**I also tried the parsnip and rice with fresh coriander. For adults, adding some freshly grounded coriander would be delicious. I would keep them unmixed and serve it with a curry made with coconut milk and lots of veggies. If you need protein, you can add some lentils or some chicken to the mix.

Don’t hesitate to add heat!

***If you use some arborio rice (the round one for risotto), you could serve it with Italian sausage containing fennel seeds or heat some fennel seeds in a hot pan and add cubes of firm marinated tofu.

Marinate the tofu in a mix of olive oil, freshly grounded fennel seeds, salt and pepper.

Add some sauce made with a reduction of white wine, shallots, a little water and saffron. When the reduction is ready add either butter or olive oil to emulsify.



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gyoza – the Japanese delight

mmmmh some great gyozas! I love that!

Those small Japanese dumplings are half grilled and half steamed… Served with a simple soy sauce and a mix of Japanese Spices. It gets me every time. 

Well, almost, I did taste some awful ones in a terrible and pretentious restaurant! It tasted like old boiled cabbage. I couldn’t believe how bad it was. And I couldn’t understand how this restaurant could serve it.. But anyway, that’s, almost, forgotten!

I give you a super express recipe but don’t hesitate to try a more traditional recipe!

For 30 dumplings:

1 pack of gyoza rolled dough

The stuffing:

200g minced pork, of quality 

3 leaves of Chinese cabbage, cleaned

3 tbsp of tamari

1 tbsp of sesame oil 

1 tsp of fresh grated ginger

1/2 tsp of grounded coriander

1 handfull of grey peeled small shrimps

The sauce:


sesame oil

shichimi togarashi

 Prepare a little bowl of water.

Mince the Chinese cabbage and the shrimps.

Mix all the the ingredients of the stuffing.

 To stuff the gyozas, place a tsp of stuffing on a sheet of gyoza dough. Lightly wet the edges (that’s why you need the bowl of water) and close the dumpling, pressing the edges.

Star over until you used all the gyoza sheets!

 To cook, heat a little sesame oil in a frying pan. After 5 minutes, they’ll be golden. Don’t turn them over and add a little bit of water to cover the bottom of the pan and cover. When the water has evaporated, take the dumplings away and cook the next one.

Don’t overpack the frying pan and don’t add too much water.

Serve with the sauce (mix all the ingredients) and eat with chopsticks!

 You’ll see, it’s a little bit of work but it’s so good, you’ll forget how much time it took!

For the vegetarian: use firm tofu instead of pork. If you don’t eat shrimp, add a few hydrated seaweeds.

 It’s not new, and you know I love Japanese food. It’s savoury and light, it’s subtle and beautifully presented. And I love the Japanese ceramic as much as the food!



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stuffed tomatoes with beef, fresh cheese, and olives

 I love tomatoes. I know it’s still a bit early in the season and that they’ll get better during summer but I couldn’t wait any longer!

I also love stuffed vegetables so here’s is my last tried recipe!


8 tomatoes
sea salt
300g grounded beef
400g fresh cheese (here we call it maquée, in France it’s called faisselle)
6 sage leaves, washed and minced
1 bunch of minced rocket/arugola/arucola
10 green pitted and minced olives 
1 peeled and minced small onion 
200g small chunks of sheep cheese 
olive oil

Wash the tomatoes. Cut the peduncle. Cut the upper part of the tomato to make a “hat”.
Empty the tomatoes with a teaspoon. Keep the tomato’s meat but get rid of as much seed as you can.
Salt the inside of the emptied tomatoes and their hat. Put them upside down on paper towel for about 30 minutes.
Preheat the oven at 180°C.
In a bowl, mix the sage, rocket, onion, minced beef, maquée/fresh cheese, olives, and 3/4 of the sheep cheese.
Salt, pepper.
Stuff the tomatoes with the mix. Add the remaining sheep cheese on top and put the hat bakc in place.

Put the tomatoes in an oiled oven proof dish. Add a few olive oil drops on each tomatoes. Add the tomato’s meat around the stuffed tomatoes. Cook in the oven for 35 to 40 minutes.
Serve with a salad, steamed vegetables, pasta…

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chicken & tarragon terrine

A fresh terrine to serve at a garden buffet or a summer dinner.

The quantity are for about 8 to 10 slices.

Steam 2 chicken breasts until cooked (time depends on the thickness of the breasts).

Mix 500g of minced pork (unsalted and unspiced) and beef (if you have a meat grinder, make the minced meat yourself – that way you know what’s in it ewactly!) with lots of unsalted peeled pistacchio, a big chunk of minced tarragon (just the leaves… yeah I know, it takes time… but maybe you have little hands to help there ?), salt and pepper. Cook a little bit of the mix in a pan so you can taste the seasonning and correct it if necessary. Better do that little test than be sorry because your terrine is bland!

If it’s too salty, of course, the only solution is to add more meat… which is way more complicated than to add a little salt and pepper!

Preheat the oven at 180°C.

Coat the sides and bottom of the terrine with very thin slices of smoked bacon or speck (you actually line the terrine with the bacon). The bacon protects the meat from drying. If you don’t eat pork, try to find some thin slices of fatty meat (like beef ham).

Add 1/2 the minced meat and push to every corners! Cover the meat with tarragon leaves, put the chicken breasts to cover it all (you can cut the breasts thinner to achieve this), put some more tarragon leaves on top and then the remaining half of the minced meat (pushed to every corners as well). Cover with the slices of bacon so it’s well covered.

Put the cover back on the terrine and place it in an oven pan with some water (bain-marie). Put in the oven anc cook for 2 hours.

Be carefull when to take it out of the oven so to not spill the hot water.

Leave the terrine to cool before storing it in the fridge.

The terrine is better the next day and can be kept in the fridge for a few days

Serve with a port & shallot’s confit (recipe will follow)

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chicken & mango salad

Here is a fresh and quickly made salad.

Cook half a chicken breast in boiling chicken stock for about 10 minutes (depending on the thickness). Take the meat out but wait at least 10 minutes before cutting into bites.

Peel and cut a mango into stripes.

Cut 1/2 a cucumber in two, lengthwise, take the seed out with a teaspoon. Cut the cucumber in thin stripes.

Mince a bunch of fresh coriander.

Soak 1 tbsp of tamarind in 3 tbsp of boiling water for several minutes then filter.

In a bowl, mix the tamarind juice, 1 red hot chilli pepper deseeded and minced, 2 tbsp of tamari (soy sauce), 1 tsp of caraway powder.

Mix all the ingredients together.

If you have time, marinate the cooked chicken overnight in the sauce.

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celeriac & pancetta risotto

Cut some pancetta slices into stripes. Let it cook in a pan until golden. Add some sliced celery, 2 tbsp of olive oil, and 1 tbsp of butter and leave to cook for about 5 minutes then add 1 cup of rice. When the rice is transparent, add 1 cup of white wine. Let the rice absorb the wine. Heat some stock (vegetables, beef, chicken, veal) and pour it on the rice little by little until the rice is creamy and still al dente.

Just before everything is absor, add grated parmesan and mix until melted.

It would be great with rosemary, cayenne hot red pepper or some sage.

For a vegan meal, you can prepare this risotto without the pancetta and the parmesan. In this case, you have to use the rosemary, the sage or both together!

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duck, chickpeas, green beans & co

Grill duck magret or filet in a cast iron pan.

Cut the skin sideways without cutting the meat. Heat the skillet and put the duck skin side down. Let the skin melt until crispy then turn the duck around and cook the meat until it’s pink inside and golden outside (about 5 minutes).

Cook the green beans 5 minutes in salted boiling water until al dente. Drain the beans and rince under cold water to stop cooking and so it stays green.

Drain some chick pea, rince them well until the water doesn’t foam anymore.

Press 2 lemons and mix the juice with olive oil, salt, pepper, and smoked paprika (about 1 tsp).

Mix the chickpea, the green beans, some poppy seeds, some sunflowers seeds, and the sauce. Add green, pitted olives. Serve with the duck and washed lamb lettuce.

If you’re vegan or vegetarian, skip the duck, it’s still great!

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stuffed eggplant

Turn the oven on at 180°C.

In a pot, heat a little olive oil, pour 1 thinly sliced garlic clove. When the garlic starts to smell, add 750 ml of tomato purée and 250ml of water, salt, and pepper. Bring to boil then leave to slowly simmer for about 15 minutes.

In the meantime, cut 2 eggplants in half lengthwise, empty it, and put aside. Put the “eggplant shells” in an oiled oven plate, oil the eggplant and pre-cook in the oven.

Cut the eggplant meat in little cubes, mix with 1 cutted celery. Heat olive oil in a frying pan, add 1 minced garlic cloves, then add the eggplant and celery. Let it melt then add 400G of minced beef. Cook until the meat is cooked through. Add 2 tbsp of the tomato sauce and mix. Add 200g of feta cut in cubes.

Take the “shells” out of the oven and fill them with the meat mix. Pour the tomato sauce all over and leave to cook at least 45 minutes.

To serve, cut fresh flat leaf parsley and sprinkle over the dish.

You can serve it with basmati rice, Greek pasta or else…

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stuffed tomatoes and its killer tomato sauce

Mix minced beef with minced flat parsley, minced dried tomatoes, salt, Cayenne hot pepper. To keep some moisture in the meat, dunk some bread (no crust) in milk (soy milk is perfect) and add it to the mix.

Empty the tomatoes with a teaspoon, keep the inside for the tomato sauce. Lightly salt the inside of the tomatoes.

Fill the tomatoes with the meat and let it cook at 150°C for an hour.

As you can see from the picture, mine stayed a bit too long in the oven!

For the sauce:

In a pan, put the inside of the tomatoes, 1 minced shallot and 2 minced garlic cloves. Add tomato passata (purée), salt, pepper, dried herbs (oregano, a mix of Greek herbs, sage, rosemary, … as you like it). Leave to cook slowly on low heat for a long time.

Serve with pasta, rice, quinoa, a nice salad of young leaves with a mustard vinaigrette.

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Mmmmmmh… delicious flavors to serve with a risotto, some pasta, steamed vegetables… or, why not, with gnocchi and grilled tomatoes.

For the gnocchi, follow the instructions on the package. Once cooked and just before service, I fried them in a little olive oil and thinly sliced garlic.

For the tomatoes: cut them in 2, place them sliced side up in an ovenproof dish. Pour olive oil on top of the tomatoes, salt, pepper and oregao or rosemary, and some slice of fresh garlic. Cook in the oven for 1 or 2 hours at 160-180°C.

For the saltimbocca, put a slice of Parma ham (or other Italian ham – prosciutto) on top of a veal escalope (thin slice of veal). Add 2 leaf of sage and fold in two (or roll… that’s the official way to do it). In an oiled and preheated pan, cook the veal so it’s golden then pour 10 cl of white wine and leave on low heat until cooked through.

It’s easy and delicious! Don’t forget to pour the wine sauce on top of the gnocchi, risotto or pasta.

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