Spinach and Goat cheese Cannellonis

Ok it is not because i posted few days ago a green detox recipe (see here), i can't indulge myself a bit too.

This recipe is definitely something to be shared with friends or family as it remains quite rich and portions are large !

It is something though you can keep in your fridge for 1-2 days or freeze for later in the month.


  • 1 goat cheese log
  • 600g of spinach
  • 50 g of flour
  • 50 g of butter
  • 3 cups of milk
  • 1 teaspoon of nutmeg
  • 1 can of tomatoes pulp/flesh
  • basil
  • olive oil
  • Parmesan cheese

In the pan cook in some butter the spinach for few minutes until it reduces. Mix it then with the goat cheese and put aside.

Pre-heat the oven at 200C (th. 7).

Prepare the bechamel, by melting the butter in a saucepan. Then add the flour while mixing it with a wooden spoon. Avoid getting the flour getting colored, so keep stirring together. Add the milk and keep mixing. The sauce should start getting thicker and smoother. Add salt, pepper and bit of nutmeg.Put aside.

Fill the cannelloni with the cheese/spinach mix.

Pour the tomatoes pulp in an oven dish, and place on top the cannelloni. Add on top the bechamel sauce and grate some Parmesan cheese on top. The whole dish should be covered for a nice even cooking of the pastas.

Place the dish in the oven and cook for 30-40 minutes.

Enjoy with friends or family !




Veggie tart ... the easy way

Ok so i was not planning on posting this "recipe" for the simple reason it seemed too simple and ordinary ! But hey ! Aren't the most simple recipes the best ? Plus loads of friends asked me for it. So here it is :)



  • 1 roll of pie crust
  • cherry tomatoes
  • 1 eggplant
  • artichokes hearts (usually presented in a jar with olive oil)

Place the pie crust in a pie plate, jab the crust with a fork and place it in the preheated oven (180C, thermostat 5/6) for 5 minutes or so.

Place the thin slices of eggplant (i cut them in their length, slices are 50mm thick or so), and thesliced in two cherry tomatoes on the crust. Cook it for 20 minutes.

Final touch being the artichoke you simply add on top !

I told you ! Nothing crazy about this, but it is all yummy!

Bon appétit :)