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 100 gr Swiss cheese Crème fraîche (20 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 in the microwave at 900 W for 5 minutes, then turn the endives and cook for another 5 minutes Drain the endives and arrange them in an ovenproof dish Wrap each endive in a slice of ham Pour over the

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