Meatless | Soup

How to make a flavourful French Rosemary Leek soup

By on November 19, 2018

Rosemary leek soup

Flavourful French Rosemary Leek soup. Doesn’t it sounds delicious? You have to make it, don’t just take my word for it!

Flavourful soup to say the least but to be more precise, it’s actually also the perfect texture for this leek soup. As you bring the first spoon to your mouth, there is a rosemary explosion which surprised me at first but oh so good! I put some potatoes for the texture of the soup that you would not have with just the leeks.

Soup Weather

Some call it Fall, some call it sweater weather, I call it soup weather.  It’s the comfort you need to feel warm, the tasty bowl that will make you feel content.

As soon as the temperature drops, generally under 10C, soup weather is on at my house until it’s bathing suit weather! I’m kidding, I eventually get tired of it much like I get tired of my healthy salads in the summer!


Soup weather is on and I only have shared one soup recipe with you here! A good one though: My creamy butternut squash soup.  So this is me fixing this right now and sharing this amazing French Rosemary leek soup.

French rosemary leek soup


Let me talk about the rosemary for a minute. I went heavy on the rosemary, my 2 teaspoons were very generous. It smelled amazing in the house!

Truth be told, when I first tasted it, I thought, oops, kids won’t like it it is too much rosemary and maybe I did go too heavy on it.

Nope, I didn’t it was perfect, full of flavours for this velvety soup! It’s what made it stand out at the dinner table, it was a winner. As I’m writing this article, even hubby is giving AGAIN his stamp of approval.

Kid friendly

Granted that my kids eat absolutely everything AND appreciate it. They give me feedback and suggestions, they are my mini taste testers.

However, if you are worried that you’ll make this soup and the kids won’t eat it (which is a possibility, I don’t know you kids lol) let me tell you that the leek is definitely not overpowering and you might not even need to tell your kiddos that there is a leek in the recipe 🙂 !

French and easy

Please don’t associate French recipes to being difficult. Let’s demystify and simplify it! If I can do it so can you! In a few steps, it is just simple. Although, I made the recipe a few weeks ago, I made a few videos because a visual can be so much better sometimes to see the steps. If you are not yet following on Instagram, please do so and let me know if you tried the recipe!


How to make a flavourful French Rosemary Leek soup


  • - 1 tsp of butter
  • - 1 chopped leek
  • - 2 tsp of rosemary, chopped
  • - 3 potatoes, sliced
  • - 750 ml of vegetable broth
  • - 450 ml of milk
  • - A dollop of heavy cream
  • - Salt and pepper to taste


  1. - Place a big pot to heat up, once warm, put the better to melt and then add the chopped leek.
  2. - Let it soften for a few minutes, add the rosemary and let it infuse for a minute or two.
  3. - Add the potatoes and let it cook for 5 minutes.
  4. - Add the vegetable broth, the milk, some salt. Cover and let it cook on medium/low for 40 minutes.
  5. - Use a hand mixer to puree your soup.
  6. - Add a dollop of heavy cream, salt and pepper and you are set!

Continue Reading

Desserts and cookies

Red currants & almond mini pies

By on July 18, 2018

Mason jar red currants and almond mini pies

Mini pies. Red currants & almond cream.
Two bites of sweetness and less guilt. Or take two or three pies and just own it already! I choose the last option.

Let me tell you that this perfect buttery crust filled with these little sour red currants and an almond filling is just the balance of taste you need in life.

Mini cutie tiny red currants & almond pies

Few reasons for a small batch.

  • So cute to state the obvious: it is just too adorable. It presents very well on a table of desserts or it’s an attractive addition to a potluck with friends.
  • Practical baking: I’ve used this technique before for my vegan chocolate tartelettes, I bake my pies in a mason jar lid. Just tuck some aluminium foil and place your crust and voilà. Quite easy to take of the mold too since the mason jar lids are in 2 parts.
  • Very convincing: not that you’ll need to shove it down someone throat but if you or the person you are offering it to is trying to watch their waist, this would be the bite to be weak on!


Stack of red currants and almonds mini pies

The pie crust

Most of my recipes on my blog are in grams. I strongly believe in using a scale while baking. Please please do consider it when making any dessert, it will be way more accurate and therefore way more chance for your recipe to turn out the way you wanted.

Because I do it so often, I can make one in 5 minutes. No joke!  Even if my butter isn’t soft.  I had made a short post here to encourage you to make you own pie crust.  Let me know if you do!

Inside the red currants and almond pies

Side note. Lack of inspiration? 

Where have I been? Keeping up with the blog is always – like all the time – all day, in the corner of my mind. I have so many ideas, so many recipes I want to try and improve. Make healthier version, share my daily hacks that work for me.

But seriously.

I am not Superwomen (although my son thinks so! * heart melts *) and being a mom of 2, having a full-time job, driving around to activities, keeping up with the house chores is taking all my energy. I will figure out a way to be more present here because I really enjoy it.

So not a lack of inspiration but rather lack of time. I am trying to keep a presence on Instagram so you guys know I’m still here! Come and follow me. I haven’t really jump in the Insta stories bandwagon, shall I?


Red currants & almond mini pies

Prep Time: 10 hours

Yield: 12 mason jar lids or a 9-inch pie mold


    For the crust
  • - 100g of soft butter or 1/2 cup
  • - 200g of flour or 1 1/3 cup
  • - 60ml of milk
  • - Pinch of salt
  • 1/2 cup of red currants, washed
  • For the almond filling
  • - 3 medium-sized eggs
  • - 100g or 1 cup of almond meal
  • - 100g or 1/2 cup of sugar


    For the crust:
  1. - Mix the butter, the flour and salt together until it is crumbly.
  2. - Add the milk at once and mix gently to form a bowl of dough.
  3. - Don’t over-work it, just enough so all the crumbs are all picked up.
  4. You are done! It is ready to be rolled!
  5. For the almond filling:
  6. -In a bowl, mix the eggs, sugar and almond powder.
  7. Assembling:
  8. - In the mason jar lids, where you have spread the crust, place a few red currants in each mini pie.
  9. - Pour some of the almond filling in each - probably the equivalent of 2 tablespoons - give or take.
  10. - I added a few red currants on top of the filling
  11. Bake at 300F for 15 minutes or until the crust and the top is golden.


I ALWAYS use my scale to bake - I have added the equivalence for your convenience but I can't recommend enough to bake with a scale for accuracy.

Continue Reading

Desserts and cookies

Flan de coco

By on April 27, 2018

flan de coco, coconut flan

Patio and terrace season!  Spring has been shy but I do believe that it’s slowly showing up and promising some nice days

Cinco de Mayo is also around the corner and a perfect excuse to organize a friend gathering, a nice potluck on a theme! How fun! (Why don’t we have emojis around here?!) #reallifeproblem

If you are in charge of dessert, Flan de coco will be it! I got you covered. It’s simple, most likely you have all ingredients in your pantry. Does not require too much of your time so you can relax and sip on a Margarita while it’s in the oven.

Easy as ”Un, dos, tres”

Continue Reading

Desserts and cookies

Irresistible vegan hemp dates bites

By on March 23, 2018

Hemp. Dates. Bites. BAM! Vegan, healthy, sweet, nutty, flavorful, quick, no bake. Can you resist? I don’t think you need more reasons to give it a try?

Also, hemp seeds are my new obsession! Eating a salad? Add some hemp. A yogurt? Let’s sprinkle some hemp. Snacking on a banana? Dip it in some hemp.  The nutty taste is the perfect addition to my meal or snack? Have you tried them yet? The idea of using the sweetness of the dates, the flavor of the coconut and the aroma of the prune materialize quickly into this yummy snacks. I wanted to prepare some small bites to satisfy my cravings, I had to keep in mind that my work is a nut-free environment. Naturally, hemp seeds came to my mind since you can get the nutty taste and respecting the rules.

Dattes hemp energy bites

Ready in a flash

That’s my main argument here for this hemp dates bite size. The preparation is easy, you toss it all in the food processor and shape the little balls. Just roll them in the hemp seeds and voilà!

Continue Reading

Desserts and cookies

Healthy vegan chocolate tartelettes

By on August 21, 2017

Do you have a sweet tooth and need your sugar fix after lunch? I got you covered! I have some sweetness and chocolate for you. Also, if you are vegetarian, vegan, it’s a keeper. Otherwise, it’s a keeper anyway! I know, I rock.
I’m talking tartelettes tasting like heaven and not staying on your hips!

It’s small, grab one!

In fact, this tartelettes will satisfy your craving and not give you bad conscience. Come on, admit it, don’t you feel bad after eating a bad chocolate bar just because? You can tell me, it’s me! Because, I do. After lunch, I generally look for that little something sweet that will mark the end of the meal. A nice expresso don’t always work, sometimes it calls for nice piece of chocolate to go with it.

Since we only live once and I own my curves, I indulge! However, I will try to make smart choices and Ta-da, now you have my healthy vegan chocolate tartelettes.

I used the lids of my mason jars as mold and it makes the perfect size for a treat! I got this idea from Dessert for 2, Christina is always so creative.

There is no sugar added and yet it is sweet. The figs and raisins are doing all the job. The combination of the nutty taste of the walnut and the chocolate will make ask for more!

Continue Reading