Taste of Home: Garbure

We enjoy trying out new dishes, and this time it’s Garbure, a French stew of chicken with cabbage and other vegetables.


We love stew not only because it’s easy to make, filling and inexpensive; but it is also a great way to let our son eat a variety of vegetables. The stew is creamy and not too thick with beans, potatoes, leeks, and celery. Plus, this dish gets better with each successive reheating. It is so wholesome, delicious and aromatic.

While hearty Garbure is very common in Gascony, in the south-west of France, where the weather is cooler than in Cambodia, we still love eating it here. So what better dish to prepare than a Garbure, using our favorite Garbure recipe, which provides a whole amount of healthy protein, fiber, and nutrients along with it.

Certainly, Garbure is our new comfort for food.


Ingredients good for 8 persons:

  • 600 grams of chicken breast skinless, boneless, cut
  • 2 balls of garlic, sliced
  • 4 onions, sliced
  • 2 carrots, sliced
  • 5 ribbed stalks of celery, chopped
  • 2 whole stalks of leeks, chopped
  • 1 can white beans
  • 1 whole cabbage, chopped
  • 100 grams butter
  • 4 bay leaves
  • 2 teaspoons of thyme
  • 2 teaspoons of parsley
  • black pepper, to taste
  • salt, to taste
  • soy sauce, to taste
  • 5 medium sized potatoes, peeled and chopped
  • 2 cubes of chicken broth


How to cook it:

  1. In a big cooking pot, put 1 liter of water and chicken broth with parsley, bay leaves and thyme.
  2. Add the garlic, onion, potatoes, carrots, celery, leeks, cabbage and white beans.
  3. Let it boil until it is cooked. (if you let the dish boil long enough, the potatoes and beans will partially melt, making the stew creamy without needing to add cream or flour. This way the stew stays light)
  4. In a separate frying pan, cook the chicken in butter and add black pepper.
  5. When the chicken is ready add it to the vegetable mixture in the pot.
  6. Add some soy sauce and salt.
  7. Let it boil for ten extra minutes.
  8. Share, serve and enjoy!

Taste of Home: Pommes de terre farcies

Are looking for an easy-to-make recipe for lunch, dinner or party? Try Pommes de terre farcies also known baked stuffed potato filled with healthy ingredients. It surely makes a fun dinner.

Pommes de terre farcies or baked stuffed potatoes

You can fill this simple baked potato with minced beef, parsley and spring onions or you can use up all kinds of leftovers from the fridge. You can topped it with Emmentel cheese or you can top it whatever you want – with sour cream, avocado and cilantro or bacon bits if you wish.

It’s varied, rich and balanced! Plus, you can depend on the fact that it will keep you and everyone full and happy! I love it!

So for those who wish to try making Pommes de terre farcies or baked stuffed potatoes, here’s a recipe for you:

Pommes de terre farcies or baked stuffed potatoes

What you need (good for 3 servings)

  • 2 fresh large-sized potatoes, washed
  • 400 grams minced beef
  • 1 pack parsley, chopped
  • 8 spring onions, chopped
  • 3 tomatoes, sliced
  • Butter
  • Emmental cheese
  • 1 teaspoon black pepper
  • 1 teaspoon basil
  • 4 tablespoons Kikkoman soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons olive oil
  • Aluminum foil

How to make it

Step 1: Marinate the meat

  • In a bowl, put in the minced beef. Add soy sauce, oyster sauce, basil, and black pepper.
  • Mix together. Marinate for at least 20 minutes.

Step 2: Bake the potato.

  • Wrap the whole raw washed potatoes with a foil.
  • Bake it at 250 DC for about 2 hours.

Step 3: Prepare the fillings.

  • Heat a pan with olive oil.
  • Put in the marinade. Add parsley, spring onions and tomatoes. Stir.
  • Let it cook for about 10 minutes.

Step 4: Putting together.

  • Cut the baked potato into 2. Then half scoop out the inside.
  • Butter the inside of the potato.
  • Then add the filling.
  • Add a bit of cheese on top
  • Put the stuffed potatoes in an oven dish.
  • Put it back in the oven at the same temperature for about 10 minutes.

Step 5: Et Voila! Serve, share and enjoy!


Taste of Home: Baked French Omelet

Ever since I was a small child I love omelets! I enjoy to eat this dish for breakfast, lunch, brunch or dinner. I just stuffed it with the vegetables I like or cheese and it makes a super yummy meal.

Baked French Omelet

My mom has always made incredible omelets and since I was in elementary she taught me how to make it – her way, the Filipino way. But, through the years, and as I continue to immerse myself into different cultures, I learned several ways of making omelet.

At the moment, the oven baked French omelet, which I learned from Alan, is the one that inspires me the most especially when they are perfectly baked and stuffed with cooked fresh yumminess of carrots, tomatoes onions, ham and cheese – it’s downright healthy, absolutely delicious and gorgeously sumptuous.

Fresh eggs, fresh vegetables and fresh ham – combine them in such a pleasant way, would definitely inspires you to get up early in the morning, and probably not any kind of omelet you may have encountered before.

One technique to make this elegant bright yellow cheesy-doused omelet is to whip the egg mixture until it is very foamy. The mixture will still be foamy while coking, so that the bubbles of air trapped inside will expand while in the oven making the omelet lighter.

Baked French Omelet

If you wish to try this melt-in-your-mouth egg dish, here’s a simple recipe: I hope you enjoy eating the way we savor it.

Ingredients good for 6 servings:

  • 10 fresh medium-sized chicken eggs
  • 300 grams of ham, cut into thin stripes
  • 2 medium-sized carrots, grated
  • 1 medium-sized onions, diced
  • 1 kilogram of tomatoes, diced
  • 200 grams of Emmental cheese, grated
  • ½ cup of milk
  • salt to taste
  • black pepper to taste


Step 1: Prepare the ham and vegetables mixture.

  • Cook the tomatoes and onion in the pan.
  • When it’s half-cooked add the carrots.
  • When it’s fully cooked, add the ham. Stir occasionally.
  • Let it cook for about 5 minutes. Set aside.

Step 2: Prepare the egg mixture.

  • Put all the eggs in a big bowl.
  • Add salt, pepper and a bit of milk.
  • Whip the mixture until it is very foamy.

Step 3: Putting together.

  • Put the egg mixture in an oven dish.
  • Add the vegetables and ham.
  • Stir until it becomes homogenous.

Step 4: Bake it.

  • Put it in the oven at 200 degrees Celsius for about 45 minutes.
  • Ten minutes before the dish is cooked, add the cheese on top.

Step 5: Et Voila! Serve, share and enjoy!

Taste of Home: Chicken with Creamy Mushroom Sauce

Chicken with creamy mushroom sauce is a rich dish that you can prepare for yourself, your family and friends for lunch or dinner. It’s a simple recipe that takes about 30 minutes to prepare. In fact, this dish is good for people who do not have that much time to spend on cooking.

Chicken with creamy mushroom sauce

In this recipe, the chicken is creamy, tender and juicy as the chicken breast is drenched in the most luscious, creamy, and hearty mushroom sauce, easily made from a few simple ingredients. You will need boneless chicken breast, fresh white button mushroom, fresh cream and cheddar cheese.

If I can’t find fresh white button mushroom in the supermarket, I replaced it with Bonduelle, it’s a good French tin mushroom. Before cooking, my family and I opted to sautéed the mushroom (fresh or tin) first without any oil or butter, slowly and over a gentle fire so that the water from it will seep out and it will just simmer in their liquid. As a result, it would taste good and not spongy and squishy.

Chicken with creamy mushroom sauce

Another thing I like about this recipe is that it’s great served up over pasta, steamed rice, mashed potatoes, biscuits, sautéed vegetables of your choice, toast, or whatever you like. And, to me, this creamy mushroom sauce is one of the easiest sauce I’ve had ever make.

For those who are craving for something creamy but easy-to-make dish – chicken with creamy mushroom sauce is just perfect for you.


  • 3 pieces boneless chicken breast
  • 1 pack of white button mushroom, thinly sliced
  • 1 medium size onion, sliced
  • 6 gloves of garlic, minced
  • 20 cL cooking fresh cream
  • 2 spoonful chopped fresh parsley leaves
  • ½ cup shredded cheddar cheese
  • 2 tablespoon of melted salted butter
  • ground black pepper, to taste
  • salt, to taste
  • 1 ½ cup chicken broth
  • chicken powder
  • 2tablespoon of olive oil

Chicken with creamy mushroom sauce


Step 1: Prepare the chicken

  • Season boneless chicken breast with chicken powder, salt, and pepper to taste.
  • Melt butter in a pan over medium high heat. Add chicken breast until golden brown, about 3 minutes per side.

Step 2: Prepare the mushroom

  • In a pan, sauté the mushrooms slowly without any oil and butter above a gentle fire to evaporate the liquid from it so that it won’t taste too squishy.

Step 3: Prepare the mushroom sauce

  • In a separate pan, melt the butter.
  • Add onion and garlic. Stir occasionally until tender and browned, about 4 minutes.
  • Gradually, pour in the chicken broth. Stir.
  • Add the fresh cream. Stir. Simmer for about 2 minutes.
  • Add the mushrooms. Cook for about 2 minutes.
  • Add the cheese. Stir constantly.
  • Add parsley, salt and pepper to taste.
  • Cook. Stir constantly until slightly thickened about 4 minutes.

Step 4: Putting together

  • Put-in the chicken into the mushroom sauce. In between, spoon some sauce over the top of the chicken. Cook for about 4 minutes.
  • Garnish the chicken with creamy sauce with parsley
  • Serve it immediately with sautéed baby carrots and beans (or any vegetables of your choice) in butter, steam rice, mashed potatoes, biscuits, toast or whatever you like.
  • Share and enjoy your delicious meal with your loved ones.