Where seasonal meets delicious ♡  


Food lover, food blogger, loves to cook for friends and family and specially for Mr Petite Cheffe!

If you’re into cooking and might think it’s too tough and messy, this blog is for you! Enjoy the easy, healthy seasonal recipes! Coming your way 3 times a week! A large choice of vegetarian recipes, dinner and lunch ideas, desserts and How-to recipes, all video illustrated! So enjoy cooking and bon appétit!


Poireaux Vinaigrette

 Poireaux Vinaigrette

For this week’s Meatless Monday, I am sharing with you an iconic French recipe called Poireaux Vinaigrette! I remember it being one of the very first dishes I had when I first moved to Paris 15 years ago! This delicious vegan-friendly recipe could be enjoyed either as a side or simply on its own for a super healthy meal!


  • 4 Leeks (we’re only using the white part)
  • 1 cube low sodium Vegetable stock (optional)
  • 4 tbs olive oil
  • 2 tbs cider vinegar
  • 2 tbs dijon mustard
  • Pinch of Cayenne spice
  • Salt & pepper

How to Make It

Step 1

Wash the leeks
Trim off the roots and the coarse green parts off the top. Do not discard the green parts, I have a delicious tip to share with you down below

Step 2

Place the leeks into a pot and pour the water and the vegetable stock
Cover the pot and cook for 25 minutes

Step 3

Prepare the vinaigrette by mixing the olive oil, cider vinegar, dijon mustard, cayenne and season with salt and pepper

Step 4

Remove the cooked leeks delicately and set on a rack to cool and drain

Step 5

Serve cool, with a generous topping of vinaigrette

*Anti waste tip: do not throw the green parts out, instead, chop them up, give them a quick rinse, place into freezer bags and into the freezer. Next time you make an omelette, take out the frozen leeks, stir fry them and enjoy them with your omelette.

Nutritional Info

This traditional scallion pancake, known as pajeon haemul, features fresh whole scallions embedded in a savory pancake batter. It’s topped with shrimp, calamari, and red chiles, set with a beaten egg, and served up with soy ginger and chili garlic dipping sauces for a simple, yet satisfying, snack!

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