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Chocolate & Zucchini by Clotilde Dusoulier

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Notes about Recipes in this site

  • Radish leaf pesto

    • Rutabaga on September 26, 2014

      It's great to have discovered a delicious way to make use of radish tops. Mine were not at the peak of freshness when I made this, but it was still quite good, with an underlying kick of radish flavor. The taste was similar to nettle pesto, but a little sharper. Riffing off what Dusoulier suggests, I spread it on Wasa crackers served with an arugula and sliced radish salad. Instead of prosciutto, I used hot smoked salmon, which was a great pairing. Unfortunately, my three-year-old didn't take to it, but I suspect he may have eaten it up had a served it with pasta rather than simply spread atop a cracker. A layer of fromage blanc atop the cracker before spreading on the pesto would be another great combination.

  • Apple and cumin lentil salad (Salade de lentilles pomme et cumin)

    • krobbins426 on April 06, 2013

      Sauteed tofu then added apple to soften. Served warm. Was a bit dry. Mixed with sauteed radishes on second day and ate it cold. Was a bit better, but still dry.

  • Chicken udon with cabbage and parsnip

    • radishseed on February 09, 2013

      I made this with Quorn tenders instead of chicken, and it was great. To deglaze the pan, I added a splash of mirin right at the end of cooking. I'd like to try it with some more vegetables--broccoli would be good.

  • Smoked herring and broccoli Parmentier (Parmentier de hareng fumé aux brocolis)

    • wester on November 20, 2011

      I experimented a bit more with this recipe, using zucchini instead of broccoli. It was OK, but not more than that. I don't feel it would be much better with broccoli either.

  • Carrot and ginger quickie pickle

    • michalow on June 30, 2013

      A bit salty and not very gingery. A good start, but next time I'll reduce the salt and leave the ginger slices in the jar.

  • Oven-roasted ratatouille (Ratatouille confite au four)

    • lorcalon on January 05, 2014

      easy and delicious, this is now one of my favourite recipes

  • Saffron roasted cauliflower

    • wester on April 28, 2012

      Weirdly, this had a strong liquorice-like taste. I can't figure out where it came from.

  • Fregola sarda with zucchini and Parmesan

    • Cheri on June 10, 2012

      We loved this. Sauted the zucchini and diced cherry tomatoes, which seemed to go better with the toasted pasta. Served with grilled salmon. Nice summer type meal. Make sure to use plenty of water for this type of pasta, it takes quite awhile to cook.

  • Butterless apple crumble

    • TrishaCP on September 29, 2013

      This is a pretty typical crumble recipe, except that you use oil instead of butter as the fat- basically a vegan crumble. I did miss the richness of butter, but I didn't miss having to rub it in the flour! Clotilde uses 4 different oils and 2 different sugars in her version, but I just used grapeseed oil and light brown sugar since that was what I had on hand. I used half oats and half quinoa flakes as the grain, and I really loved the quinoa flakes in this application.

  • Yogurt cake

    • Yildiz100 on November 25, 2012

      Very easy, simple, and not too sweet. Try as a base for muffins, or for more complicated cake.

  • Coconut macaroons (Rochers à la noix de coco)

    • GregandDiana on January 25, 2014

      Shaping tip: Form into equal-size balls, then press into pyramid shapes. Much neater than trying to form pyramids in 3D. Try whipping egg whites with sugar to make a lighter version.

  • Wholesome banana chocolate breakfast bars

    • Rutabaga on May 04, 2014

      I was excited to make these, as I've been considering trying to make my own snack bars for some time, both for my husband who likes to have a handy snack at work, and for my three-year-old to enjoy for breakfast or in the car. And, of course, for me! These have a good combination of whole grains, protein, fruit, some "good" fats, and (perhaps most importantly) the appeal of chocolate. The texture is moist and rich, and they're so easy to make that I really should put them in regular rotation. These fit the bill if you're looking for something not too sweet, something that tastes like real food rather than an energy bar.

  • Chocolate and cacao nib cookies (Biscuits chocolat et fèves de cacao)

    • Rutabaga on April 06, 2014

      These cookies are amazing, and I don't say that lightly. For a tiny cookie, there was more intense chocolate flavor in just one than I would have thought possible. Finally, a chocolate cookie for those who truly love dark chocolate (and I didn't even add the nibs, as I didn't have the time to go out of my way to get them)!

  • Lemon kefir ice cream

    • wester on August 11, 2011

      This is a wonderful lemon ice cream. The kefir (or yoghurt, or buttermilk) takes the sharpest edge off the lemon without taking any of the freshness away. The end result is quite like a sorbet. And it couldn't be easier to make: combine all ingredients, chill, and pour into your ice cream maker. I always make this with plain yogurt and Demerara sugar.

  • Super simple Nutella ice cream

    • fprincess on August 11, 2011

      I did not have much luck with this recipe. At the end I got a very dense mass of nutella (it's almost 1/2 nutella by weight!) that never really froze and was unappetizing. Also the taste was so rich that nobody cared for it.

  • Lime and ginger melon jam (Confiture de melon au gingembre et citron vert)

    • saladdays on November 26, 2013

      Used this recipe for using up a 'tired' melon and a forgotten lime. I shortened all the processes as I only had enough to make one pot. Instead of leaving the melon pieces whole I used a potato masher to mash them in the pan so that the jam is easier to spread. The result was a delicious jam with a good ginger and lime edge to it.

  • Basic granola formula

    • radishseed on April 30, 2014

      I had poor results with this one.

  • Roasted savoy cabbage

    • Rutabaga on August 19, 2014

      I was looking for a simple recipe to use a head of savoy cabbage, and this is about as simple as it gets. But when it comes to roasted vegetables, simplicity really works, and this also has the advantage of roasting much faster than many other veggies, making it ideal for a weeknight.

  • Granola bars

    • TrishaCP on September 29, 2013

      This is Clotilde's adaptation of the Sprouted Kitchen bars-made for her toddler. Since I was making them for my 18 month old niece, I followed her lead and skipped the nuts and dried fruit too. As she did, I subbed half of the brown rice syrup for applesauce. This seemed an ok sub at the time- but the applesauce is just too wet to keep them together. (I baked them an additional 15 minutes after I saw there was a problem.)

  • Roasted cauliflower à la Mary Celeste

    • wester on April 08, 2014

      Very good balance of strong flavors. I did halve the fish sauce as I suspect my brand has a very strong flavor.

  • Ginger and dill cabbage slaw

    • wester on February 11, 2014

      Lovely combination of flavors. I left out the honey and added a squeeze of lemon juice. Will definitely repeat.

  • Spiced carrot and ground beef stir-fry

    • Rutabaga on April 07, 2014

      As I do, I used ground turkey in place of ground beef in this recipe. Any ground meat would work well, although rather than cook it at the end when the carrots are nearly done, I cooked it on its own first. I was afraid that otherwise the carrots would overcook as I didn't trust the turkey to cook completely in the time allotted by Clotilde in the recipe. Also, I wanted the meat to get nice and crispy, which requires extra time and plenty of space in the pan. While I didn't have beautiful baby carrots, standard carrots worked quite well. Overall, a simple yet very tasty supper dish.

  • Rough puff (Quick and easy puff pastry)

    • annapanna on May 11, 2014

      I was surprised to see that I got a decent puff pastry with very little work! The steps are explained very well. I used it to make a ricotta-courgette tart.

    • Rutabaga on September 08, 2014

      My pastry turned out somewhere midway between pie crust and puff pastry, which is not, in and of itself, a bad thing. It was incredibly flaky and tender, and had wonderful flavor from the Lurpak butter I used. It was a great base for Sunset magazine's tomato, prosciutto, and ricotta tart, but it wouldn't have worked for croissants or other such pastries. Maybe my ingredients should have been colder, or maybe doubling the recipe changed the properties. I also mixed in the butter with my fingers, as I typically do for pie crust. Still, I am eager to try it again, and it was definitely delicious.

  • Oven-baked falafel

    • annapanna on May 11, 2014

      This is a good recipe, I had tried to make fried falafel before with not much success, as they always started falling apart as soon as I put them into the oil...this method is easier, as Clotilde tells you to bake them in the oven, so no mess and a much healthier meal. Will make again for sure.

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Reviews about Recipes in this Book

  • Chunky pumpkin soup

    • Tea & Cookies

      I was surprised by how much I loved this soup (yes, love). It makes a huge pot, but I was happy to eat it day after day...In the past month I’ve made it three times...I’m hooked on this soup.

      Full review
  • Language English
  • Countries France

Publishers Text

Chocolate & Zucchini is a blog written by Clotilde Dusoulier, a 31-year-old Parisian woman who lives in Montmartre and shares her passion for all things food-related. You'll find recipe ideas and cooking inspiration, as well as musings on quirky ingredients, cookbook acquisitions, nifty tools, and restaurant experiences.

The blog was created in September of 2003 as an outlet for someone who feared her friends might tire of hearing about what she had cooked/eaten/baked/bought, although they never seemed to mind being fed dinner. One thing led to another, a bit of media attention was received, articles were submitted to and published by newspapers and magazines, a book deal was signed, a dayjob was quit, and a new life as a full-time food writer began.

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