It does not get more cozy and comforting than this! This, all-in-one-pot is perfect not only for rainy weathers, but especially when you feel a bit down.

  • 2 tbsp olive oil
  • 1 large onion chopped
  • 2 large carrots finely diced or sliced
  • 3 celery stalks chopped
  • 2 garlic cloves minced
  • Salt and pepper to taste
  • 1 tsp dried oregano
  • 800 g of chicken drumsticks skinless
  • 1 bay leaf
  • 1/2 cup vermicelli
  • Fresh parsley chopped, for serving
  • Lemon juice, for serving
  1. In a large pot, heat the oil and add onions, celery and carrots. Season, and cook, stirring occasionally, until veggies are soft. Add garlic and oregano, and let cook another minute.
  2. Add chicken, bay leaf and season again. Add 8 cup of boiling water, and bring to a boil. Reduce heat and let simmer for 15-20 minutes, until chicken is cooked through.
  3. Remove chicken from the pot and set on a plate, keep pot to simmer. Shred chicken into bite-size pieces and discard bones. Return shredded chicken to the pot, add vermicelli and let simmer 5 minutes. Add water if needed.
  4. Pour into bowl and stir in parsley and lemon juice to serve.


All I can tell you about this recipe is that it tastes absolutely wonderful! Try it and get the full “comfort food” effect.

  • 2 cups dry pasta
  • 1/2 cup chopped artichokes
  • 1/2 cup chopped fresh spinach, packed really tight
  • 1/2 cup chopped onion
  • 2 cloves of garlic minced
  • 200g cream cheese softened in the micro-wave
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • 1 cup shredded Emmental cheese
  • 1 tsp garlic salt
  • Pepper to season
  • 2 tbsp cornstarch
  • 1 1/2 cup of cream or whole milk.
  1. Grease a casserole dish and preheat the oven to 200°C. Cook pasta according to directions on the package and drain.
  2. Combine all the ingredients in a large bowl except for the Mozzarella and the cream. Add to the cooked pasta and stir well, until cream-cheese is melted. Add the cream (or milk) and pour into the greased casserole dish. Top with Mozzarella, put in the oven to bake for 20 minutes.


With its crispy crust, this skillet pizza is simply Ah-Mazing ! You’ll never use a pizza delivery ever again…

For the crust:

  • 1 cup warm water + 2 tbsp
  • 1 1/2 tsp quick-rise yeast
  • 1 1/2 tsp salt
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 4 tbsp melted butter
  • 3 tbsp yellow cornmeal
  • 3 1/4 cups all purpose flour

For the sauce:

  • A can of tomatoe paste
  • 3/4 cup water
  • 1 tsp salt
  • 1 1/2 tbsp sugar
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp red paper flakes

For the toppings:

  • 2 cups Mozzarella cheese
  • 8-10 slices salami
  • 8-10 slices pepperoni
  • 200g Italian sausage
  • 1/2 cup sliced mushrooms
  • 1/2 cup sliced olives
  • 1/4 sliced green peppers
  • Grated Parmesan cheese optional
  1. In a large bowl, pour the warm water and the yeast and mix wel, add the salt, the olive oil, the melted butter, the sugar and cornmeal. Mix well again. Add 2 cups of flour, knead in, then add the rest and knead in again until you have a smooth ball. Cover in plastic wrap and let rise in a warm place for 1 hour.
  2. Rub a skillet or baking dish with olive oil. Sprinkle flour on a smooth surface and roll out your dough. Lay the skillet/dish and press the dough against the sides and fold down to form a rim.
  3. In a small bowl, add all the ingredients of the sauce and mix well. Add a bit of water if the paste is too dry.
  4. Preheat oven to 220°C. Pour the sauce on the dough, place cheese, salami, pepperoni, sausage, mushrooms, olives and peppers. Sprinkle with Parmesan cheese even over the edges. Bake for 25-30 minutes.


I am not a meatloaf person, but this is comfort food at its finest…

  • 500g ground beef
  • 2 tbsp olive oil
  • 1/2 cup onion finely diced
  • 1/2 cup cooked bacon crumbles
  • 1/4 cup breadcrumbs
  • 1 tsp mustard
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 1 egg
  • 1/2 cup cheddar cheese in small cubes
  • 1/4 cup ketchup
  • 1 tbsp chopped parsley
  1. Preheat oven to 180°C. Line a baking sheet with foil and coat in oil or cooking spray..
  2. In a small pan, put the onion in the oil and cook for 5 min, until golden brown. Remove from the heat and stir in the mustard and the Worcestershire sauce.
  3. In a large bowl, combine onion mixture, beef, bacon, breadcrumbs, salt, pepper, egg, 2 tbsp of water and the cheddar cheese. Mix together until well blended.
  4. Form 4 individual meatloaves and place on the baking sheet. Spread 1 tbsp of ketchup over each loaf and bake for 25 min, until cooked through. Sprinkle with parsley to serve.


My “revisited” version of the French toast is pretty decadent, and will have you ask for more !

  • 4 eggs
  • 1 1/2 cup milk
  • 1/4 cup dark rhum
  • 1 tsp vanilla extract
  • 1 tbsp sugar
  • 1/4 tsp ground nutmeg or ground cinnamon
  • 1 loaf of day-old brioche or white bread, cut in thick slices
  • Butter for the pan
  • Maple syrup, honey or salted caramel sauce for serving
  1. Preheat the oven to 100°C.
  2. Combine the eggs, the milk, the rhum, vanilla, sugar and spice in a shallow baking dish and whisk to combine. Soak each slice of bread for 30 seconds, turning once, before cooking.
  3. Heat a large skillet over medium heat and melt a pat of butter in it. Add 2 slices of the soaked bread and cook for about 3 minutes until a deep golden crust forms. Flip the bread and continue cooking for another 2 minutes.

4. Keep the cooked pain perdu  in the warm oven until all slices are cooked. Serve them with warm syrup/honey or caramel, or a dusting of powdered sugar

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