March 15, 2018

February 5, 2018

February 5, 2018

January 15, 2018

Please reload

Recent Posts

Egg Poaching & Healthier Hollandaise Sauce

April 16, 2018

Please reload

Featured Posts

Spinach, Zucchini & Peas Cream Soup

April 17, 2017

As promised, been busy creating recipes suited for easter/ spring. This is a super easy and beautiful soup to make for any type of occasion.


This recipe yields 4 portions.




4 cups of baby spinach


1 cup of peas (keep 4 tablespoons to garnish)


1 zucchini (washed and the skin ribboned, the rest chopped)


1 carrot (washed and ribboned)


1 yellow bell pepper (in julienne)


1/2 cup of heavy cream


2 1/2 cups of vegetable broth


Salt & Pepper





1. In a pan add spinach, peas, zucchini, and vegetable broth, let it simmer for 10 minutes, season with salt and pepper. Blend with a hand blender and add the heavy cream, simmer 5 minutes and turn the heat off.


2. In another pan bring water to a boil add salt, and blanch the zucchini, carrot ribbons, peas and the yellow pepper.


3. Serve warm and garnish with the vegetable ribbons, yellow bell pepper and the peas.





1. The ribbons I made with a vegetable peeler.







Please reload

Follow Us
Please reload

Search By Tags
Please reload

  • Facebook Basic Square
  • Twitter Basic Square
  • Google+ Basic Square