Cook up comforting moments

Cooking comforting moments


As autumn sets in, nutritionist Geneviève O’Gleman is launching a fifteenth cookbook. Always in simplicity, this time she explores the idea of ​​comforting dishes that are good for the body as much as for the soul, in her book Comfort without effort< /strong>, published by Éditions de l'Homme.

But first, do we have the right to comfort ourselves with food? From the outset, the nutritionist answers yes. “There is a difference between eating comfort food and eating your emotions. In the first case, it is the food that makes us experience emotions, and in the other, it is the emotions that drive us to eat,” she says in her book.

There is only good in comforting yourself by simmering a dish that reminds us of happy times. Through quick or simmered lasagna recipes, meatloaf alla parmigiana, onion soup casserole, or desserts and snacks evoking our childhood, Geneviève O'Gleman offers simple and healthy cuisine.

From the meal-soup, whose scents will perfume the house, to the fondues to share, passing by the hot cider with cranberries, which we can taste by the fire, the book Comfort without effort invites you to create moments of pleasure.

Recipes, sometimes complex or long to prepare, are presented in simplified versions. Because precisely, “when we need comfort, it is precisely because our battery is flat, and we have neither the energy nor the motivation to cook”, says Geneviève O’Gleman. Its goal ? Simplify our daily lives.

Macaroni with meat

The good old meat macaroni of your childhood is back in power.

Servings: 6 | Preparation: 10 minutes | Cooking: 20 minutes


  • Macaroni — 1 can of 450 g
  • Mozzarella cheese — 125 g (4 oz) or 250 ml (1 cup) grated
  • Italian sausages — 450 g (1 lb)
  • Italian-style dried herbs — 15 ml (1 tbsp)
  • Onion powder — 5 ml (1 tsp) )
  • Tomato coulis — 1 bottle of approximately 675 ml
  • Milk — 125 ml (1/2 cup)


  1. Bring a large pot of water to a boil. Cook the pasta according to the directions on the package. Drain and return to saucepan. Set aside.
  2. While the pasta cooks, grate the cheese and remove the casings from the sausages.
  3. In a large skillet preheated over medium heat – lively, without adding fat, place the sausage meat and break it up into small pieces using a wooden spoon.
  4. Add the dried herbs and onion powder. Cook 4 or 5 minutes until the sausage is golden brown, stirring a few times.
  5. Pour the tomato coulis into the pan, mix and bring to a boil. Remove from the heat.
  6. In the pan containing the pasta, add the sauce, cheese and milk. Mix until the cheese is melted. Serve

* Can be kept for 4 days in the refrigerator or 3 months in the freezer.


■ Calories: 570

■ Protein: 30g

■ Fat: 19g

■ Carbohydrates: 68g

■ Fibre: 5 g

■ Sodium: 675 mg

Soup like Chinese fondue

The comfort of a fondue evening that stretches to infinity …even on a Wednesday!

Servings: 6 | Preparation: 15 minutes | Cooking: 30 minutes


  • Halloumi cheese — 1 block of approximately 150 g
  • White mushrooms — 1 punnet of 227 g
  • Olive oil — 15 ml (1 tbsp)
  • Battle potatoes — 675 g (1 1/2 lb)
  • Beef broth reduced in sodium — 1 L (4 cups)
  • Water — 500 ml (2 cups)
  • Tomato paste — 1 can of 156 ml< /li>
  • Reduced sodium soy sauce — 30 ml (2 tbsp)
  • Worcestershire sauce — 30 ml (2 tbsp)
  • Onion powder — 5 ml (1 tsp)
  • Broccoli — 1
  • Beef for Chinese fondue — 1 package of 300 g


  1. Cut the block of cheese in half horizontally and the mushrooms in four.
  2. In a small non-stick skillet preheated over medium-high heat, without adding fat, cook the cheese pieces for 2 or 3 minutes on each side, until golden brown. Set aside on a plate.
  3. Meanwhile, in a large saucepan, heat the oil over medium-high heat. Add the mushrooms and cook, 5 or 6 minutes, until golden. Avoid stirring too much to allow them to brown well.
  4. Cut the bells in half.
  5. Add the baby potatoes, broth, water, tomato paste, soy sauce, Worcestershire sauce and onion powder to the pan. Mix and bring to a boil.
  6. Reduce to medium heat and simmer for 10 to 12 minutes or until a knife inserts easily into the flesh of a bell .
  7. Meanwhile, cut the broccoli into florets and the grilled cheese into cubes.
  8. Add the broccoli to the pan and continue cook 1 or 2 minutes, until cooked but still crisp.
  9. Divide the fondue beef slices among 6 bowls (see Note). Pour the very hot broth over the meat and divide the vegetables between the bowls. Top with cheese and serve.

NOTE: Since the broth is very hot and the fondue meat slices are very thin, they will cook instantly on contact with the broth.

* This recipe is best prepared at the last minute, but will keep for 4 days in the refrigerator.


■ Calories: 293

■ Protein: 25g

■ Fat: 10g

■ Carbohydrates: 27g

■ Fibre: 4 g

■ Sodium: 1122 mg

Triple chocolate biscuits

Lovers of chocolate desserts, you will be triple satisfied!

Servings: 12 | Preparation: 15 minutes | Cooking: 10 minutes


  • Milk chocolate — 30 g (1 oz) or 60 ml (1/4 cup) chopped
  • White chocolate — 30 g (1 oz) or 60 ml (1/4 cup) chopped
  • Sugar — 60 ml (1/4 cup)
  • Brown sugar — 60 ml (1/4 cup)
  • < li dir="auto">Butter — 60 ml (1/4 cup) softened

  • Water — 60 ml (1/4 cup)
  • All purpose flour — 180 ml (3/4 cup)
  • Cocoa — 60 ml (1/4 cup)
  • paste — 1 ml (1/4 tsp)
  • Baking soda — 1 ml (1/4 tsp)
  • Salt — 1 pinch


  1. Preheat the oven to 180°C (350°F). Put the grill at the center of the oven. Line a baking sheet with parchment paper (or a reusable baking sheet).
  2. Roughly chop the two chocolates.
  3. In a large bowl, using a fork, combine the sugar, brown sugar and butter.
  4. Stir in the water.
  5. Add the flour, cocoa, baking powder, baking soda and salt. Mix.
  6. Add the chocolates.
  7. Using a spoon, spread the dough on the baking sheet to form 12 cookies. With wet fingers, flatten them slightly.
  8. Bake for 10 minutes (see Note). Let cool and serve.

NOTE: After 10 minutes of baking, the cookies will still be very soft and you may feel like they are not are undercooked: this is normal! Resist the temptation to bake longer so your cookies stay softer once cooled.

*Keeps 3 days at room temperature or 2 months in the freezer.


■ Calories: 180

■ Protein: 2 g

■ Fat: 6g

■ Carbohydrate: 19g

■ Fibre: 1g

■ Sodium: 64mg