Ingredients (for 4 people) 4 to 5 leeks Mascarpone 250 grams or crème fraîche if you prefer (30 cl) Shredded cheese of your choice Salt Black pepper Directions Cut the leeks into pieces (sections) Cook the leeks during 25 minutes until soft Spread a layer of mascarpone over the bottom of a baking dish (for 4 people / 20x30 cm) Cover with the well-drained cooked leeks Season with salt and black pepper Spread a layer of mascarpone Cover with a layer of shredded cheese of your c

This quiche is inspired by the traditional French quiche Lorraine, reimagined in a high-protein & crustless version. It will make a perfect high-protein breakfast or lunch. Of course, if you want you can make it with a crust. Ingredients 4 slices cooked ham 6 eggs 120 g grated Emmental cheese 30 g Comté cheese 250 g high-protein ricotta 4 tablespoons crème fraîche (≈ 60 g) 80 to 100 ml milk Herbes de Provence or Chives Directions Preheat oven to 180°C / 350°F Beat eggs in a b

Ingredients 2 to 3 Leeks 5 to 6 Carrots 1 stalk or two of Celery 2 Onions 250 ml Broth (chicken or beef) Bay leaves Thyme, Salt Water You can add whatever leftovers veggies you need to use up. Directions Wash and peel the veggies. Cook the vegetables with the broth and herbs. Add water if needed. When everything is well cooked, remove the herbs. Add more water if needed. Blend everything into a soup with a hand-mixer or a blender.

Ingredients 500 grams of chicken breast 20 cl of crème fraîche 200 to 400 grams of button mushrooms Butter Directions Sauté the mushrooms over very low heat to evaporate all the water. Then brown them in butter. Cut the chicken into pieces. Brown the chicken in butter in a skillet. Add the cream to the chicken when it is well browned. The cream should mix with the cooked butter and turn brown. Mix everything together with the mushrooms. Serve with rice and/or salad

Ingredients for 3 people 700 g shrimp (fresh or frozen) - about 1,5 pound Crème fraîche (3 TBSP) Cilantro 3 cl strong alcohol of your choice (I use Cognac) Directions Brown the shrimp in butter Add the alcohol and let it simmer for 3 minutes Add the cream Let simmer for 2 additional minutes (4 minutes if they were frozen) Juste before serving add the chopped cilantro Serve with rice or veggies or salad. The dish is briefly cooked with cognac, which adds its rich flavor. Only

Ingredients (4 people) 800 gr of pork loin (around 1,7 pound) 2 cans of tomatoes (400 g net weight each) Bay leaves Thyme Carrots (2 per person) Celery 1 leek Olive oil or butter Directions Cut the meat into small pieces Brown it in a dutch oven with olive oil Pour in the tomatoes and add water to cover the meat Add the bay leaves and the thyme and mix well Add the chopped celery Chop the leek and add it as well Chop the carrots and add them Mix everything together Let this s

Ingredients: Chicken thighs (1 per person) 1 can of Diced tomatoes Herbs (thyme, bay leaves, oregano, rosemary) White wine (1 small glass) 2 to 3 Bell Peppers 1 or 2 Onions Directions: Brown the chicken in a Dutch oven with olive oil Chop the bell peppers Add the bell peppers & herbs to the chicken Add the wine and 2 glasses of water. Let simmer 30 to 40 minutes. Afterwards set aside the sauce Roast the chicken in the oven until it's crispy (about 20 to 30 minutes at 230°C /

Ingredients 2 to 3 eggs per person 1 TBSP of crème fraîche Shredded cheese you like (10 to 20 gr per person) Herbes de Provence (optional) Salad : roquette or mache or whatever salad you enjoy Directions Beat the eggs into an omelet. Add the cream, mix well/whisk. Add the cheese and mix. Add a pinch of salt, the herbs and mix. Melt butter in a skillet. Pour in the eggs. Let brown, then when ready, add the salad on top. Fold in half and serve.

Perfect for a super quick and simple lunch Ingredients: For 2 people 1 can of plain tuna 2 to 3 TBSP of Greek Yogurt (high protein one) Harissa (North African sauce) or hot sauce of your choice Chives (optional) Directions: Mash the tuna into crumbs Mix with the greek yogurt Add the harrissa or hot sauce Top with chopped chives Serve with lettuce, tomatoes and an hard-boiled egge + a piece of bread

A super easy and quick but delicious recipe! Everyone will love it! Ingredients: 1 trout per person (I use frozen trouts) 100gr (3 oz) of sliced almonds 1 Lemon Butter Directions: Put the trouts into a baking dish Bake at 200° C (400°F) for 15 minutes skin side up If they are frozen, cook for 5 to 10 minutes longer (make sure to check) Put under the grill for the last 5 minutes of cooking Meanwhile brown the almonds with the butter in a skillet Serve with some greek Yogurt Sq

Ingredients 4 frozen cod fillets Thyme Herbes de Provence Cayenne pepper powder Fresh or dried coriander Garlic powder or fresh garlic Crème fraîche 1 lemon A handful of peanuts (optional) Salt, pepper Directions Place the fillets in an oven dish and sprinkle with herbes de Provence, a pinch of pepper, a pinch of garlic, crème fraîche, salt, and pepper. Bake for about 20 minutes at 210° Celsius (410° F) In a small bowl, crush the peanuts as finely as possible with a pestle (b

Ingredients 6 medium endives (or any vegetables you like) 100 gr Swiss cheese Mascarpone (25 cl) or Bechamel sauce Fresh garlic or garlic powder (optional) 6 slices of ham Directions Place the endives in a casserole dish with a little butter and cook for 30 minutes over medium heat. You can also cook them 30 minutes in water or in the microwave at 900 W for 5 minutes, then turn the endives and cook for another 5 minutes Drain the endives Spread some Mascarpone or Bechamele sa

Ingredients: 500g of chicken or pork loin for 4 people 1 jar or can of crushed tomatoes Spices: cumin, cayenne pepper, bay leaves, parsley, herbes de Provence, salt. You can add or remove spices or herbs as desired. 1 clove of garlic or garlic powder 1 small onion (optional) Directions: In a pot, brown the chicken or pork cut into small pieces, the garlic and the finely chopped onion in butter or olive oil, according to preference. Add the tomatoes and spices. Simmer, stirrin

Ingredients: 6-7 carrots 500 g ground beef 2 cans chopped tomatoes 1 onion Spices: 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 heaped teaspoon cumin, 1/2 teaspoon cinnamon (optional), 1 teaspoon celery salt. Directions: Cook the carrots in the microwave: place the carrots in a Tupperware-type container with a little water. Cook for about 7 minutes, stirring occasionally, until the carrots are almost tender. Sauté the chopped onion in a little olive oil. When golden brown

This recipe is a favorite of mine. It's a family recipe. My grand-mother and my mother used to make it when I was a child. It's super easy and simple. Perfect for week nights dinner. Ingredients: 2 eggs per person Crème fraîche: 2 teaspoons per person Shredded cheese: about 10 grams per person Herbs like chives (optional) Salt Directions: Use ramekins (1 per person) Crack the eggs into them, but do not mix (this is not an omelet) Add 2 teaspoons of crème fraîche per ramekin A

This is a traditional French recipe. Blanquette is a French stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is still among the most popular meat dishes in France. You can substitute veal with pork loin, it's delicious! Ingredients: 1kg of meet (for 4 people) veal or pork loin Crème fraîche 20 cl 6 Carrots 2 Leeks 2 Bay leaves Thyme Celery or celery powder Olive oil Water Salt Directio