Curry Cauliflower with Spicy Italian Sausages and spaghetti


I find curry dishes so easy and diverse. I bought this Spicy Italian Sausages to cook them with cabbage. You might already know how crazy we are about curry so my daughter made me change my mind and transformed  them into a curry dish, again. I know but it’s never too much curry for us🙂

I knew I would have to use the mild version of the sausages for curry but my hubby added it also some more hot pickled red peppers.

How can he do that is a mystery to me🙂


What I used:

  • 1 head cauliflower
  • 4 spicy Italian sausages ( 450 g )
  • 1/2 package curry paste (Kitchens of India)
  •  1/2 package spaghetti
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have
  • 1/2 (350 ml) bottle of strained tomato paste

How you do it:

In a skillet add the chicken broth and let it simmer for 2-3 minutes.  Take the sausages one by one and remove small amounts ( balls ) with your hand and let them fall into the skillet.


Wash and break the cauliflower in small florets. Put them in a food processor and bring them to the size of a green pea ( approximately )


Prepare the sauce:

Add the chicken broth and curry pasta, tomato sauce    and cream into a small bowl and mix well.


Add the cauliflower and the sauce to the meat and let it simmer for about 20-30 min on medium low heat.


Now it’s time to put the spaghetti to boil in a large pot of salty water following the package instructions. Drain the spaghetti and add the cauliflower sausage mixture to the pot and give it a gentle stir. Season with more dill if needed and let it cook for about 5 minute so all fragrances combine.


Bon Appetite !



Pumpkin Cake for a Pumpkin lover

Three layers pumpkin cake with cream-cheese pumpkin filling covered in chocolate ganache. I found the inspiration on Life’s Ambrosia’s page and I was so happy.

My daughter is not fond of pumpkin or squash of any kind and yet this was the first dessert with pumpkin she tried and enjoyed. For me that says it all🙂


Ingredients for the cake:

  • 1 cups butter, softened
  • 1 1/2 cup sugar
  • 3 medium eggs
  • 1 1/2 cup of all purpose flour
  • 1/2 cup almond ground
  • 1 tbsp cinnamon powder
  • 1/2 tsp nutmeg
  • 1 3/4 cup pumpkin puree

Ingredients for the filling:

  • 2 x 250 cream cheese, softened
  • 1/4 cup of sugar
  • 1/4 cup of pumpkin puree
  • 2 tbsp butter, softened

Ingredients for the ganache ( 3 ingredients chocolate gahache without heavy whipping cream )

  • 225 g ( 8 oz ) semi-sweet dark chocolate
  • 4 tbsp butter
  • 1/2 cup of milk


Preheat oven to 350 degrees. Lined with baking paper a removable bottom round cake pan.

In a large bowl mix together the butter and sugar until fluffy. Beat in the eggs one at a time. Scrape down the edges after adding each egg.

In a second bowl stir together flour,  almond ground, baking powder, cinnamon and nutmeg. Slowly add the the dry ingredients into the wet ingredients and mix until well combined. Add the pumpkin puree and fold into the bather.

Pour the bather in the prepared pan. Level well with a knife or a spatula.  Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool for several minutes. Gently remove the ring from the cake pan cake  and place it on a cooling rack after removing the bottom.


To make ream cheese filling, mix together the butter and cream cheese. Add the sugar and mix until stiff but spreadable mixture forms.


For the genache:

Place the chopped chocolate in a medium bowl on bain – marie. Do not allow the water to boil. After chocolate melts add the butter and stir to incorporate. Add the milk and give it another stir. The ganache should have a glossy look and it will thickened  in about half and hour at room temperature and much faster placed in the fridge. I would advise you to make the ganache when you assembly the cake and let it settle to room temperature.



With a long knife or a cake cutter ( I used a knife ) cut the cake in three equal layers. Fill them with cream cheese filling. After finishing with the filling and the last layer is added it pour the ganache from the center and cover the full cake.

Before let it set in the fridge:


Because I finished my cake at midnight I had to refrigerated for the next day:


And a slice for you to enjoy:




Thank you Des from Life’s Ambrosia for your inspiration!

Carrot Cake with Chocolate Glaze

Linda from ” Lapetitepaniere ” , created a master piece with this cake and I have to put it on my to do list. It seems to be perfect for this fall indulgence. 🙂 Thanks you❤

La Petite Panière


IMG_1825IMG_1839Fiesta Friday Party, Today I bring a Carrot Cake with Chocolate Glaze. This dessert is perfect for Fall Season, even if I live in a sunny country.

This recipe comes from an Indian book called The Anger of Aubergines from Bulbul Sharma, a book that I found in a small French library when I was living in Canada a long long time ago! A book with 12 stories, after each story you have a recipe. For those who love cooking like me, it’s a treat. I hope you will enjoy the recipe and also the book. I have slightly modified the recipe for my taste buds, but it is mainly from the book!

Thank you  Angie, from Fiesta Friday  to create this delightful weekly party and also thanks to Hilda from Along the Grapevine and Julianna from Foodie On Board for co-hosting this week’s fiesta!

Serves 10 (generous slices)


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These look amazing and I will give them a try one day !!!

La Petite Panière

IMG_5658IMG_5660IMG_5663I’m a lover of Turkish food, especially as it always reminds me of my first trip to Turkey a few years ago. On Instagram, I follow a page filled with delicious Turkish recipes called @TurkishRecipes. I’ve tried many up till date, always with great success. It has been a while that I wanted to try this recipe of Poğaça, a delicious savoury, on sale everywhere in the streets of Istanbul that I knew I had to try. They are delicious and filled with feta cheese and parsley, perfect for a breakfast or for a lunch served hot with an aromatic tea!

I hope you will enjoy it as much as we did at home (I’ve already made it twice this week)!

I’m ready for Fiesta Friday #128, with a big thanks to our host Angie!

PS: I’ve made some changes from the original recipe.

Serves: 10 Poğaça

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Zucchini Boats

My mother used to make zucchini in two different ways: stuffed zucchini with chicken ground and served with a sour cream dill sauce and fried zucchini served with French fries or just with a tomato feta salad. I loved both ways but I always fancy these zucchini boats. You can make this ahead and bake it when you are ready: I made the filling ahead and baked it for lunch. The leftovers were also a great lunch at work which I enjoyed.

Ingredients for 5 servings (2 halves):

  • 5 small zucchinis, cut in half lengthwise
  • 2 cups shredded cheddar cheese


dscn6545For the filling:

  • 400g ground lean chicken
  • 2 medium tomatoes, peeled and diced
  • ½ cup chopped red onion (green onions works well but I did not have them handy)
  • 1 garlic clove, minced
  • 2 tablespoons of fresh chopped dill
  • Salt and pepper to taste
  • ½ teaspoon turmeric (optional; I use turmeric in almost everything but if you don’t fancy it you can skip it)



Using a small teaspoon, scoop out the center of the zucchini halves. You can chop the flesh of the scooped zucchini and add it to the ground meat or you can use it in other recipes: stews or frittatas.

Heat a large skillet over a medium heat. Add onion, garlic and tomatoes. Cook for about 5 minutes and add the ground chicken. Season with salt, pepper and turmeric.  And cook for about 20 minutes.


Place the zucchini in a baking tray lined with baking paper. Sprinkle with pepper and fresh dill. Using a spoon fill in the zucchini boats. Top each boat with about 1 tablespoon of shredded cheddar.

Bake for about 25 minutes. Turn to broil for the last 5 minutes until the cheese gets brown.