Recipes from the Smart Gastronomy Lab

Every week from February to March, discover new seasonal recipes created by the Smart Gastronomy Lab's pair of Chefs: Dr Gaëtan Richard and Grégoire Toussaint.

Lamb's lettuce salad with crudités and bread croutons

 

Quantité:

2 persons 

Ingredients:

• 200 g lamb's lettuce
• 1 petite betterave
• 3 carottes
• 1 apple
• 150 gr of bread
• Vinaigrette (⅓ vinegar, ⅔ oil)
• Salt and pepper

Preparation:

1. Wash the lamb's lettuce;
2. Peel the beet and cut into julienne strips;
3. Heat 100g sugar with 200g vinegar and 300g water in a saucepan;
4. Pour the boiling mixture over the chopped beet and leave to cool;
5. Wash, peel and grate the carrots;
6. Cut the apple (without peeling) into small cubes;
7. Mix the lamb's lettuce with the cooled beet pickles, grated carrots and diced apples;
8. Season the vinaigrette mixture;
9. Cut the bread into +/- 1 cm cubes and bake for 15 minutes at 180°C, stirring regularly;
10. Sprinkle the bread croutons over the salad.

What are pickles in vinegar?

This is a chemical transformation of foodstuffs, and the recipe is very easy to apply, since it simply involves pouring in a boiling "1/2/3" mixture of sugar/vinegar/water in the following proportions: 1 part sugar + 2 parts vinegar + 3 parts water. The liquid (water+vinegar+sugar) is then brought to the boil before being poured over the peeled, finely-cut vegetables, and left to cool. The action of the hot liquid and vinegar on the vegetables will tenderize them.

Suggestion:

Accompanies pan-fried pork strips, added to salad

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Tortilla with chicory

 

Quantity:

2 people

Ingrédients:

• 2 chicons
• 150g potatoes
• 2 eggs
• Olive oil
• Salt + pepper

Preparation:

1. Peel and cut the potatoes into 1 cm cubes;
2. Clean the chicory and remove the heels (to remove the bitterness). Chop one endive and cut the other lengthwise;
3. Fry the potatoes in a drizzle of olive oil for 10 min, stirring regularly;
4. Add the chopped chicory to the potatoes, season with salt and pepper, and cook for a further 10 min over medium heat, stirring constantly. Set aside the cooked potatoes and chicory;
5. In the same frying pan, place the two chicory halves face down;
6. Break the eggs into a bowl, season and beat;
7. Carefully pour the beaten eggs over the chicory, then spread the potato/chicory mixture between the halves, taking care not to move them. Cover and cook for 10 min over medium heat, then 5 min over low heat;
8. Serve on a platter.

Suggestion:

Minced meat to be added at the same time as sliced chicory with potatoes

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Light chocolate mousse

 

Quantity:

Per person

Ingredients:

• 1 egg
• 25 gr of chocolate

Préparation:

1. Heat water in a saucepan (stop as soon as the water begins to smoke);
2. Break the chocolate into small pieces and place in a bowl;
3. Melt the chocolate by placing the bowl on the water;
4. Mix and leave until all the chocolate has melted;
5. Leave the chocolate to cool;
6. Separate the egg whites from the yolks;
7. Beat the egg whites with a pinch of salt until stiff;
8. Add the yolk to the chocolate and mix well;
9. Fold a little egg white into the chocolate + egg yolk mixture;
10. Gently pour the white + chocolate + egg yolk mixture over the remaining egg whites, and gently fold with a spatula until smooth;
11. Divide between ramekins and leave to set in the fridge for at least 3 hours.

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Cream of celeriac and coconut milk

 

Quantity:

2 persons

Ingredients:

• 200 g celeriac
• 100 g potatoes
• 20 cl coconut milk
• Salt & pepper (or 5 berries)

Préparation:

1. Peel the celeriac and potatoes and cut into large chunks;
2. Cook the celeriac and potatoes in boiling water for about 30 minutes;
3. Once cooked, blend with coconut milk. Adjust the amount of coconut milk according to the desired consistency;
4. Season and enjoy.

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Ramen

 

Quantity:

2 persons

Ingrédients:

• ½ liter water
• 1 beef/fish/poultry/vegetable bouillon cube (depending on diet)
• Brown mushrooms
• Leek whites
• Red onions
• White cabbage
• Salt, pepper + herbs and spices of your choice (paprika, garlic, coriander, ginger, etc.)
• Noodles

Préparation:

1. Chop the mushrooms and sauté over high heat. Remove to a bowl;
2. In the same pan, sauté the sliced leek whites for 1 minute, followed by the sliced red onion and then the sliced white cabbage.
3. Add the crumbled bouillon cube and 500 ml hot water. Bring to the boil, then place over low heat. Add spices to taste;
4. Add the mushrooms;
5. Bring to the boil and adjust seasoning;
6. Turn off the heat, add the noodles, cover and leave for 5 minutes to allow them to finish cooking;
7. Arrange the vegetables and noodles in the bottom of a bowl, pour in some broth and enjoy your vegetable ramen.

You can also add: 

• thinly sliced chicken breast;
• grilled ground beef;
• fish (cod, for example) cooked in the broth.

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Leek green: zero-waste recipe

Quantity

2 people

Ingredients:

• 200 g potatoes
• 600 g leek greens

Preparation:

1. Wash leek greens to remove all soil;
2. Chop;
3. Place in a saucepan;
4. Add peeled and chopped potatoes;
5. Add water to the top;
6. Cook until the potatoes are done (the tip of your knife should penetrate easily);
7. Mix, season and enjoy.

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Roast squash stuffed with potatoes and kale

 

Quantity:

2 people

Ingredients:

• 1 blue squash
• 0.5 kg potatoes
• 1 kg kale
• 0.25 kg yellow onions

Preparation:

1. Wash the squash with a vegetable brush, cut in half lengthways and scoop out the flesh;
2. Brush the flesh with olive oil;
3. Bake for 40 minutes at 180°C;
4. Meanwhile, prepare the stuffing:
5. Kale: clean the leaves, remove the stem and midrib (hard parts) and chop the leaves; blanch for 30 minutes in boiling salted water, then drain;
6. Potatoes: peel and cut into small pieces;
7. Yellow onions: peel and chop;
8. In a salad bowl, mix the blanched kale with the chopped onions, potatoes and a drizzle of olive oil, season with salt and pepper;
9. When the squash has cooked for 40 min, place the previous mixture inside the two squash halves;
10. Bake for a further 20 min at 180°C;
11. Enjoy.

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Baked candied apple

Quantity

Per person

Ingredients:

• 1 apple
• 1 CAC caster sugar
• 1 knob butter
• 1 pinch salt

Preparation:

1. Wash the apple (do not peel);
2. Cut off a 1-2 cm hat;
3. Hollow out the inside of the apple to remove core and seeds;
4. Pour in the sugar, butter and salt;
5. Put the hat back on;
6. Bake at 180°C for 30-40 min;
7. Serve warm/tied.

Variations:

To vary the pleasures, replace/add crushed nuts, jam, dried fruit or salted butter caramel, for example!

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Lamb's lettuce salad with vegetables and roasted squash

Serves:

serves 2

Ingredients

• 1 butternut squash
• 200 g lamb's lettuce
• 3 carrots
• 150 g bread
• Vinaigrette (⅓ vinegar, ⅔ oil)
• Salt and pepper, powdered spice(s) (curry, paprika, turmeric, ...)

Preparation:

1. Wash the lamb's lettuce;
2. Peel the squash, cut it in half lengthwise, core it (see zero waste tip);
3. Cut the cleaned squash into +/- 2 cm cubes;
4. In a bowl, mix the diced squash with 2 tablespoons of oil and 2 teaspoons of spice(s), salt and pepper; mix well; place the diced squash on a baking sheet or in a large baking dish and bake for 30 minutes at 180°C, stirring twice during cooking;
5. Cut the bread into 1 cm cubes and bake for 15 minutes at 180°C, stirring regularly;
6. Wash, peel and grate the carrots;
7. Mix the lamb's lettuce with the grated carrots and cooked squash cubes;
8. Season with vinaigrette;
9. Sprinkle the salad with bread croutons and roasted pumpkin seeds (see zero-waste tip).

Zero waste tip:

Save the butternut squash seeds: clean them with water to separate them from the flesh, dry and color for 10 min in the oven at 180°C to roast them and add crunch (you can then add them to your salad).

Suggestion:

• Serve with pan-fried pork strips, added to the salad;
• Mustard vinaigrette (add 1 tablespoon of mustard to 200 mL of vinaigrette).

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Glazed carrots & kale sauce

Serves:

2 servings

Ingredients:

• 1.5 kg carrots
• 1 large knob butter
• 1 kale
• 0.15 kg shallots
• 1 100-125 g yoghurt
• Salt, pepper, sugar
• Olive oil

Preparation:

For the glazed carrots:

1. Clean, peel and cut the carrots into 5 cm sections;
2. Put the carrots in a frying pan, add 1 cm of water, 2 pinches of salt, 2 pinches of sugar, pepper and butter;
3. Cook over medium heat until the carrots are cooked through (the tip of a knife should penetrate easily); if necessary, add more water if everything has evaporated; at the end of cooking, there should be no water left in the pan, but the butter and sugar will have coated the carrots, giving them a glossy "glazed" appearance.

Note: to avoid mixing colors, the carrots should be cooked separately.

For the kale sauce:

1. Thinly slice the shallots, and cook them without browning in a frying pan with a drizzle of olive oil;
2. Add the kale and cook for 3-4 min;
3. Add the yoghurt and season with salt and pepper;
4. Blend to obtain a smooth sauce.

To serve, place the carrots on a plate and top with the kale sauce.

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Stoemp with leeks

Quantity

serves 2

Ingredients:

• 400 g potatoes
• 300 g leeks
• 1-2 tablespoons wholegrain mustard
• 2 tablespoons butter
• Salt, black pepper, nutmeg

Preparation:

1. Peel the potatoes, rinse and cut into large chunks;
2. Cook in boiling salted water until tender, then drain and set aside;
3. Clean the leeks thoroughly and chop (white and green). In a saucepan, with a drizzle of olive oil, sweat the sliced leeks over low heat, covered, to soften them without browning;
4. Add the leeks to the potatoes and mash coarsely with a fork (avoid using a potato masher, as this may result in a sticky purée). Season with salt, pepper and nutmeg to taste, then add the mustard and butter;
5. Mix well.

To serve, reheat over low-medium heat and serve piping hot!

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Apple/pear/orange compote

Quantity

serves 2

Ingredients

• 2 apples
• 2 pears
• 1 orange

To prepare:

1. Cut the apples and pears into pieces;
2. Place in a saucepan and add a dash of water;
3. Cook over low heat;
4. Once cooked through, mash with a fork;
5. Squeeze the orange and pour in the juice to add acidity;
6. Set aside in the fridge.

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Carrot tapenade toast

Serves:

serves 2

Ingredients:

• 1 loaf
• 700 g carrots
• 100 g wheat salad
• Olive oil
• Salt and pepper
• Cumin

Preparation:

1. Slice the bread, oil, season with salt and pepper and bake for 15 minutes at 180°C;
2. Clean and chop the carrots;
3. Cook for 20 minutes in boiling salted water and drain;
4. Mash the carrots with a fork, season with salt and pepper, add a pinch of cumin to taste, drizzle with olive oil and chill for at least 1 h;
5. Season the wheat salad with olive oil, salt and pepper;
6. Spread the carrot tapenade on the toast, and place a few leaves of wheat salad on top.

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Glazed vegetables

Serves:

2 people

Ingredients: carrots

• 750 g carrots
• 400 g turnips
• 50 g butter
• water
• salt
• pepper
• 2 pinches sugar
• baking paper

Preparation:

1. Peel the carrots and cut into 2 cm sections;
2. Peel the turnips and cut into small quarters;
3. Place the vegetables in a saucepan, and moisten with water to the top;
4. Add salt, pepper, sugar and butter in walnut form;
5. Cover with baking parchment and cook over a low heat for around 20 minutes: the vegetables will stew in their own juices, which will reduce in size (the parchment slows evaporation); once cooked, the vegetables will be coated in a glossy film thanks to the butter and sugar; add water if necessary during cooking to avoid burning the vegetables;
6. Enjoy your meal!

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Chicon and pear salad with cabbage pesto

Serves:

serves 2

Ingredients:

• 1 Savoy cabbage
• 400 g pears
• 400 g chicon
• 3 CAS sunflower seeds
• 1 clove garlic
• olive oil
• salt
• pepper

To prepare:

1. Remove the core from the kale and blanch the leaves for 5 minutes in lightly salted water;
2. Drain and blend in a food processor with lemon juice, sunflower seeds, peeled garlic and a generous splash of olive oil until smooth;
3. Season with salt and pepper;
4. Peel, core and dice the pears;
5. Remove the first leaf of any damaged chicory and chop;
6. Mix chicory, pears and cabbage pesto;
7. Bon appétit!

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Brioche perdue with fruit

Quantity

2 people

Ingredients:

• 1 ceramic
• 6 eggs
• 500 g milk
• 150 g sugar (vanilla optional)
• fruit

Preparation:

1. Peel and chop the fruit (removing cores and seeds);
2. Make an "eggnog" by beating the eggs with the sugar and milk in a bowl;
3. Heat a frying pan with a knob of butter;
4. Dip both sides of the ceramic slices in the eggnog poured into a soup plate;
5. Brown in the pan until nicely colored (2-4 min per side);
6. Place on a plate and garnish with fruit;
7. Serve warm.

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Pasta with butternut sauce

Quantity

2 people

Ingredients:

• Pasta
• 1 onion
• 2 garlic cloves
• 1 butternut
• 1 vegetable stock cube
• salt
• pepper
• olive oil

To prepare:

1. In a sauté pan, sweat the minced onion and finely chopped garlic (until translucent);
2. Add the butternut squash, peeled and diced, and cook for ten minutes, stirring occasionally;
3. Then add a stock cube, and add water to the level of the vegetables;
4. Bring to the boil, then reduce the heat and cook for a further 15-20 minutes;
5. Season with salt and pepper;
6. Blend the sauce in a blender;
7. Cook your pasta according to package instructions, drain quickly, then return it to the saucepan over very low heat and add a few spoonfuls of sauce;
8. Mix and add as much sauce as you feel is necessary.

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Purslane, beet and carrot salad

Serves:

2 people

Ingredients:

• 1 bunch purslane
• 500 g beet
• 500 g carrots
• 3 tbsp sunflower seeds
• 2 tbsp heavy cream
• olive oil
• salt
• pepper

Preparation:

1. Peel the beet and cut into small pieces;
2. Peel and grate the carrots;
3. Mix the carrots and beet;
4. Add the heavy cream and a drizzle of olive oil, salt and pepper;
5. Place in a salad bowl and sprinkle with sunflower seeds;
6. Season purslane with vinaigrette;
7. Enjoy!

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Wok

Quantity

serves 2

Ingredients:

• 500 g pdt
• 1 pak choï cabbage
• 250 g white mushrooms
• 100 g lamb's lettuce
• 250 g red onions
• 2 cloves garlic
• salt, pepper, oregano
• 1 vegetable or chicken stock

Preparation:

1. Cut the potatoes into small cubes;
2. Cook in a wok over high heat in olive oil for 10 minutes;
3. Chop the cabbage, mushrooms and onions, and mince the garlic cloves;
4. Add all the vegetables to the wok;
5. Reduce the heat a little and continue cooking (10 min.) to soften the vegetables;
6. Season with pepper, salt and oregano;
7. Moisten with a little chicken stock;
8. Serve hot.

Alternative with meat:

Cut a chicken fillet into strips and sauté in a pan.

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Carrot, leek and potato fondue

Quantity

2 people

Ingredients:

• 1 kg potatoes
• 400 g leeks
• 600 g carrots
• 3 onions
• * heavy cream

Preparation:

1. Wash and peel (if not organic) vegetables, cut into cubes;
2. Chop the leeks;
3. Melt butter and a drizzle of olive oil in a saucepan;
4. Sweat the chopped onions;
5. When the onions are cooked (without browning), add the cubed pdt/carrots and sliced leeks;
6. Cook for 5 min until lightly colored;
7. Add a small amount of water and leave to cook sufficiently, stirring occasionally (a knife blade should easily penetrate the carrot and pdt pieces); if necessary, add more water to avoid burning the vegetables;
8. Serve hot!

Optional:

Once your fondue is done, add some heavy cream for extra creaminess!

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Parsnip & Chocolate Muffins

How many?

serves 2

Ingredients:

• 500 g parsnips
• 500 g flour
• 250 g chocolate
• 250 g melted butter
• 275 g cane sugar
• 4 eggs
• 4 tbsp. milk
• 1 sachet baking powder
• 2 pinches salt

Preparation:

1. Preheat oven to 180°C;
2. Melt the butter with the chocolate;
3. Wash, peel and finely grate the parsnips, then add to the chocolate;
4. Scramble the eggs, add to the previous mixture and mix again;
5. Sift in the flour, salt, baking powder and sugar;
6. Add the milk to loosen the mixture;
7. Fill muffin cases or molds with muffin mix;
8. Bake for 25min at 180°C (a knife blade inserted in the center of the muffin should come out dry);
9. Bon appétit!

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Winter salad with croutons

Quantity

serves 2

Ingredients: chicory

• 400 g chicory
• 100 g lamb's lettuce
• bread

To prepare:

1. Cut the bread into croutons, and bake at 180°C for 10-15 min to color them;
2. Remove the heel of the chicory (which gives it bitterness);
3. Chop the chicory;
4. Mix the chopped chicory with the lamb's lettuce;
5. Season with vinaigrette (⅓ vinegar, ⅔ oil), salt and pepper;
6. Sprinkle with bread croutons;
7. Enjoy (cold ^^)!

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Apple Compote

Quantity:

2 people

Ingredients: Boskoop apples

• 500 gr Boskoop apples
• 30 cl water
• 150 gr sugar

Preparation:

1. Peel and cube the apples;
2. Brown them in a little butter;
3. Once caramelized, place the apples in a stewpot and add the sugar and water;
4. Bring to the boil, then lower the heat. Cover and cook for 15 minutes over low heat, stirring occasionally;
5. Remove the lid and reduce the compote to remove all moisture, stirring constantly;
6. Blend to taste.

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Roasted chough horns

Serves:

2 people

Ingredients

• chough horns
• olive oil
• coarse salt
• pepper
• garlic
• rosemary

Preparation:

1. Clean and wash the paddlefish horns;
2. Cut paddlefish horns lengthwise into 2 pieces;
3. Arrange in a dish;
4. Sprinkle with chopped garlic;
5. Season with salt and pepper, drizzle with oil and sprinkle with rosemary;
6. Toss to combine;
7. Bake for 20-25 min at 200°C (until nicely colored);
8. Serve hot.

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Radish dips with leaf pesto

Serves:

2 servings

Ingredients

• 1 bunch radishes
• 1 clove garlic
• 1 CAS parmesan cheese
• 3 tbsp olive oil
• salt
• pepper
• 1 CAS almond powder

Preparation:

1. Clean radishes and cut in half;
2. Chop the tops and clove of garlic;
3. Blend with Parmesan, almonds, oil, salt and pepper;
4. Enjoy as a sauce with radish dips!

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Carrot and leek fondue

Serves:

2 people

Ingredients

• 4 leeks
• 4 carrots
• 20 g butter
• 150 g water
• 1 onion
• salt
• pepper

Preparation:

1. Peel and wash the vegetables;
2. Dice the carrots and chop the leeks;
3. In a frying pan, melt the butter with a little oil and sauté the onion, leeks and carrots;
4. Wait 5min and add the water;
5. Cover and cook, stirring occasionally;
6. Once the water has been absorbed, check for doneness, and if undercooked, add more water and continue cooking;
7. Season with salt and pepper;
8. Enjoy hot!

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Tuberous parsley, leek, carrot and onion fondue

Serves:

2 people

Ingredients

• 1 onion
• 4 carrots
• 2 leeks
• 500 g parsley
• 250 mL water
• knob of butter
• salt

Preparation:

1. Peel and wash vegetables;
2. Chop the leeks and dice the other vegetables;
3. In a frying pan, melt the butter with a little oil and brown all the vegetables;
4. Wait 5 min and add the water. Cover and cook, stirring occasionally;
5. Once the water has been absorbed, check for doneness and continue cooking, adding a little more water if the vegetables are undercooked;
6. Season with salt and pepper;
7. Serve hot.

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Fruit salad

Serves:

2 people

Ingredients: Apple

• Apple
• Pear
• Orange

To prepare:

1. Wash and peel the fruit;
2. Cut the apple and pear into small pieces;
3. Squeeze the orange and pour the juice over the fruit;
4. Mix and refrigerate;
5. Remove the fruit salad from the fridge 10 min before serving.

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Bread toast, poached egg, lamb's lettuce

Serves:

serves 2

Ingredients:

• Bread
• Eggs
• Lamb's lettuce
• Salt
• Pepper
• White vinegar
• Olive oil

To prepare:

1. Toast the bread;
2. In a saucepan, heat the water with a dash of vinegar until simmering;
3. Crack the egg into a glass;
4. Using a skimmer, create a whirlpool in the water and pour the egg into the center of the whirlpool;
5. Cook the egg for 3 minutes, then drain with the skimmer;
6. Place the egg on the toast and season;
7. Arrange the lamb's lettuce over the egg;
8. Add a dash of oil;
9. Season with salt and pepper.

Why put vinegar in the water and make a whirlpool?

The circular motion of the water will bring the egg white back to the center, preventing it from spreading throughout the water. The vinegar, on the other hand, will coagulate - cook - the egg white.

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Leek vinaigrette & pear

Quantity

serves 2

Ingredients: leek

• 1 leek
• pear
• lamb's lettuce
• olive oil
• salt
• pepper
• mustard

Preparation:

1. Clean and wash the leek. Cut off the green part (reserve it for the "Potage Parisien" recipe) and the roots;
2. Cook the white for 10 minutes in boiling salted water, then refresh directly in cold water to stop cooking;
3. Peel and finely dice the pear;
4. Add olive oil, mustard, salt and pepper to the pears and mix;
5. Arrange the leek on the plate;
6. Top with the lamb's lettuce mixed with the vinaigrette;
7. Bon appétit!

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Parisian soup

Quantity

serves 2

Ingredients: leek greens

• 600 g leek greens
• 300 g potatoes
• 300 g yellow onions
• 1 knob butter
• 2 l water
• salt

Preparation:

1. Clean and wash the leek greens;
2. Peel onions;
3. Chop the leeks and onions;
4. Brown the greens and onions in a saucepan with a knob of butter;
5. Meanwhile, peel and chop the potatoes;
6. Add to the leeks/onions in the saucepan;
7. Moisten to the brim with water;
8. Cook at a simmer for +/- 20 min;
9. Blend once the vegetables are cooked;
10. Adjust seasoning;
11. Enjoy hot!

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Cramique with orange/apple compote

Quantity

serves 2

Ingredients:

• 1 ceramics
• 1 orange
• 3 apples
• 50 g sugar

Preparation:

1. Slice the cramique and toast it;
2. Make the apple-orange compote: cut the apple into small pieces, squeeze the apple and stew the diced apple with the orange juice and sugar in a saucepan for 15-20 min; if necessary, crush the apple pieces; leave to cool to lukewarm or cold;
3. Spread apple-orange compote on a slice of toasted ceramics;
4. Bon appétit!

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Potato & carrot galette

Quantity

serves 2

Ingredients: Potatoes

• 300 g potatoes
• 1 egg
• 150 g carrots
• 40 g grated cheese
• parsley
• salt
• pepper

Preparation:

1. Preheat oven to 200°C;
2. Peel and grate carrots and potatoes;
3. Add beaten egg, grated cheese and parsley. Mix well and season with salt and pepper;
4. Form small patties on parchment paper or pour into oiled molds;
5. Bake for 25 minutes at 200°C;
6. Enjoy your meal!

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Chicory, beet, apple, pear & purslane salad

Ingredients

2 persons

Ingredients: salt

• salt
• vinegar
• 2 endives
• 2 raw beets
• 1 apple
• 1 pear
• Purslane
• 3 Tbsp hazelnut oil
• pepper

Preparation:

1. Mix the vinegar, a pinch of salt and hazelnut oil in a salad bowl and season with pepper. Reserve a tablespoon of this vinaigrette;
2. Remove the leaves from the endives and cut them lengthwise into 5 mm-wide strips;
3. Cook the beet: bring a large pot of salted water to the boil, plunge in the brushed and washed beet, and cook for 2 hours at a gentle simmer (the tip of a knife should penetrate easily);
4. Peel and dice the beet. Cut the apple and pear, without peeling, into small sticks;
5. Combine everything in the salad bowl and mix quickly;
6. Divide the salad between the plates and drizzle with the vinaigrette;
7. Sprinkle with purslane and enjoy!

+ To cook beet quickly, use a pressure cooker to cook it in water for 30 min.

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Chocolate egg cream

Quantity

2 people

Ingredients

• 3 egg yolks
• 120 g chocolate
• 30 g sugar
• 150 g milk
• 150 g full-cream liquid

Preparation:

1. Chop the chocolate in a large bowl;
2. Whisk the egg yolks with the sugar in a bowl to dissolve the sugar;
3. Bring the milk and cream to the boil in a saucepan;
4. Pour the hot liquid over the yolk/sugar mixture, stir, and pour back into the saucepan;
5. Then cook like a custard (cooking to the tablecloth: once the right temperature has been reached, the sauce should coat the back of a spoon; cooking with a thermometer, up to 83°C); avoid overheating the mixture, otherwise the yolks will coagulate;
6. Once cooked, filter the cream;
7. Pour half the hot cream over the chocolate;
8. Leave to stand for 5 min until the chocolate melts, then mix with a spatula;
9. Add the remaining custard and mix well;
10. Divide between ramekins and chill in the fridge for at least 2 hours;
11. Enjoy chilled!

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Fruit crumble with bread (0 waste recipe)

Quantity

2 people

Ingredients

• 1 loaf stale bread
• 50 g butter
• 50 g sugar
• 3 pieces of fruit

To prepare:

1. Peel and cut the fruit into small pieces;
2. Toast the stale bread, then blend to obtain breadcrumbs;
3. In a frying pan, melt the butter with the sugar;
4. Add the breadcrumbs to the sweet butter, and cook to color the bread;
5. Once the crumble is cooked and cooled, spread it over the fruit;
6. Enjoy as is!

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Sweet potato fries with leek sauce

Quantity

serves 2

Ingredients: sweet potato fries

• 600 g sweet potatoes
• 500 g leek whites
• 1 CAC butter
• 3 tbsp fromage frais
• salt
• pepper
• 2 CAC smoked paprika
• 1 CAC garlic powder
• 1 CAC salt

Preparation:

Leek sauce:

1. Thinly slice the leeks;
2. Brown them in a frying pan with butter;
3. Cook for about ten minutes;
4. Once the leeks are cooked through, add the fromage frais;
5. Blend finely;
6. Adjust the seasoning;
7. Set aside in the fridge.

Sweet potato fries:

1. Heat the cooking oil to 175°C;
2. Peel sweet potatoes, cut into slices about 8 mm thick; cut fries into each slice (lengthwise or widthwise, depending on the size of fries required);
3. Plunge the sweet potato fries into the frying oil for 6 minutes; once cooked, drain the fries and blot them on paper towels (this initial frying cooks the fries - the tip of a knife should penetrate them easily - but does not fry them);
4. Turn the oil up to 190°C and cook for a further 3 minutes to crisp up the fries (cooking time may vary according to the size of the sweet potato fries);
5. Drain and pat dry on paper towels.

Arrange:

1. Place the fries on a plate, piping hot, with leek sauce;
2. Serve with seasoned lamb's lettuce;
3. Enjoy immediately!

---

Leek & carrot gratin

Quantity

serves 2

Ingredients:

• 4 carrots, grated
• 2 leeks, sliced
• 3 eggs
• 100 ml 40% single cream
• 40 g grated cheese
• Salt and pepper
• 1 pinch Espelette pepper

Preparation:

1. Grate the carrots;
2. Slice the leeks;
3. Melt the leeks in a casserole over low heat for 15 minutes;
4. Leave to cool and set aside;
5. Preheat oven to 180°C;
6. In a bowl, break the eggs, add the cream, salt and pepper, then whisk the mixture;
7. Add the vegetables and mix;
8. Pour into a gratin dish;
9. Sprinkle with grated cheese;
10. Bake for 20-30 min at 180°C;
11. Enjoy straight from the oven!

---

Spinach and apple salad

Ingredients

serves 2

Ingredients: spinach

• 0.3 kg spinach
• 1 apple
• lemon juice
• oil
• vinegar
• salt and pepper

Preparation:

1. Wash the spinach and spin dry;
2. Cut the apple into sticks and mix with lemon juice (to prevent the apple from turning black through oxidation);
3. Add the apple to the spinach;
4. Add a dash of balsamic vinegar and a little olive oil, and season with salt and pepper;
5. Enjoy your meal!

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Leek, purslane and bacon stoemp

Quantity

serves 2

Ingredients: potatoes

• 0.5 kg potatoes
• 0.5 kg leeks
• 1 bunch purslane
• salt
• pepper
• 1 CAS of butter
• 250 g bacon
• cider vinegar

Preparation:

1. Wash the potatoes, cook in a pan filled with cold water, bring to the boil and cook for 20 min;
2. Wash the purslane;
3. Wash the leeks, chop them and cook for 5 minutes in salted water to blanch them;
4. Mix the potatoes, leeks and purslane;
5. Add a knob of butter and a dash of vinegar;
6. Season with salt and pepper;
7. Dry fry the bacon, then add to the stoemp;
8. Bon appétit!

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Oven-roasted artichoke

Quantity

2 people

Ingredients: Oven-roasted artichoke

• Artichoke
• Olive oil
• Garlic
• Salt
• Pepper
• Bread

Preparation:

1. Cut off the artichoke stems and cook in boiling salted water;
2. Meanwhile, toast the bread in the oven;
3. Once toasted, mix into breadcrumbs;
4. Drain the artichokes and leave to cool;
5. Using a spoon, remove the hay (= also known as the "beard") from the middle of the artichoke leaves.
   → To remove the hay, cut the artichoke head crosswise and remove the excess leaves, then remove them using a spoon or the tip of a knife.
6. Arrange the artichokes in a dish, season with salt and pepper, add the garlic, drizzle with olive oil and sprinkle with breadcrumbs;
7. Bake for 20 minutes at 180°;
8. Enjoy!

---

Braised fennel

Quantity

2 people

Ingredients:

• 1 fennel bulb per person
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 pinch salt
• 1 pinch pepper

Preparation:

1. Clean the fennels, removing the toughest leaves. Wash thoroughly and chop coarsely;
2. Heat olive oil in a frying pan. When hot, brown the fennel over a fairly high heat. When it starts to turn golden, add about 10 cl of water, reduce the heat and cook for a good half-hour;
   → there should be no liquid left at the end of cooking. If you run out of liquid during cooking, don't hesitate to add more;
3. Just before serving, deglaze with a tablespoon of balsamic vinegar. Season and serve.
4. Bon appétit!

+ white meat or fish is a perfect accompaniment!

---

Grilled Lettuce

Serves:

2 people

Ingredients: Lettuce

• Lettuce
• Oil
• Garlic
• Lemon juice
• Salt
• Pepper

To prepare:

1. Preheat your broiler;
2. Heat the oil in a frying pan. Fry the garlic for 1 min to flavour the oil. Remove the clove and reserve the oil;
3. Wash and spin-dry the lettuce. Cut in half lengthwise;
4. Brush each lettuce half with 1 tsp of the infused oil. Place the lettuce halves in a roasting tin and place in the oven 7-10 cm below the heating element. Cook for approx. 5 min;
5. Drizzle the lemon juice and remaining infused oil over the roasted lettuce. Season to taste and serve.
6. Bon appétit!

---

Scrambled eggs, carrots and parmesan

Serves:

2 people

Ingredients:

• 1 nice spring onion
• 3 carrots (about 250 g)
• 3 eggs
• 70-80 gr ricotta cheese
• Grated Parmesan cheese
• Chives
• Butter
• Salt and pepper

Preparation:

1. Peel and wash the carrots;
2. Steam for 20 minutes;
3. Leave to cool;
4. Cut the carrots in half lengthwise, then into small slices;
5. Beat the eggs in a bowl;
6. Crush the ricotta with a fork;
7. Add the ricotta and generously chop the chives. Set aside.
8. Peel and chop the onion;
9. Put a knob of butter in a frying pan, add the chopped onion and sauté, then add the carrots;
10. Leave to cook without browning for a few minutes;
11. Add the carrots/onions to the egg mixture;
12. Stir well. Season with salt and pepper;
13. Add a knob of butter to the pan again and add the contents of the bowl;
14. Leave to set, then stir with a spatula until the eggs set like scrambled eggs;
15. When the eggs are almost set, place the mixture in ovenproof ramekins. Pack well. Set aside;
16. Preheat oven to 200°C;
17. Place the ramekins in the oven for 10 minutes (even better just before serving);
18. Bon appétit!

---

Brown mushroom, radish, carrot and arugula pesto salad

Ingredients

serves 2

Ingredients

• 6 brown mushrooms
• radishes
• carrots
• olive oil
• salt
• pepper
• pine nuts
• garlic
• parmesan cheese

Preparation:

For the arugula pesto:

1. Place the pine nuts in a baking dish and bake for 10 min at 170°C (gas mark 5-6);
2. Turn occasionally. Leave to cool. Crush the pine nuts and mix with the arugula, Parmesan, garlic clove and olive oil;
3. Season with salt and pepper.

For the salad:

1. Slice the mushrooms, cut ¼ of the radishes and grate the carrots;
2. Mix the vegetables together;
3. Season with pesto;
4. Bon appétit!

---

Apple Cake

Quantity:

serves 2

Ingredients: vanilla sugar

• 25 gr vanilla sugar
• 11 g baking powder
• 150 g sugar
• 2 eggs
• 200 g flour
• 4 apples
• 100 g butter

Preparation:

1. Sift flour, baking powder and vanilla sugar;
2. Mix the soft butter with the whole eggs, powdered sugar and rum until a thick, white mass is obtained;
3. Mix the 2 preparations and pour into a buttered mold;
4. Peel and cut the apples into 8 wedges, and arrange them on the pastry;
5. Bake for approx. 1 h at 160°C (gas mark 5-6);
6. Serve warm. Bon appétit!

---

Lacto-fermented carrots & radishes

Quantity

2 servings

Ingredients: lacto-fermented radishes

• radishes
• carrots
• water
• salt
• glass jar with mechanical closure

Preparation:

1. Clean the vegetables with water;
2. Place them in the glass jars;
3. Pour in water containing 3% salt (i.e. for every 100 ml of water, add 3 g of salt);
4. Close the jars tightly and leave the vegetables to ferment for at least 15 days at room temperature.

---

Leek fondue with bacon

Quantity

2 people

Ingredients: leek whites

• 500 gr leek whites
• 100 g bacon
• 1 onion
• 10 cl cream

Preparation:

1. Wash the leeks and remove some of the green. Cut them into 1cm slices;
2. Slice the onion;
3. In a hot frying pan, fry the lardons for 5 minutes until golden brown. Then add the leeks and onions and cook over low heat for 20 minutes;
4. Add the crème fraiche and cook for a further 5 minutes;
5. Enjoy immediately.
6. Enjoy your meal!

---

Leek green soup (zero waste)

Quantity

2 people

Ingredients: leek greens

• 600 gr leek greens
• 300 gr potatoes
• 2 L water
• salt

Preparation:

1. Slice the leeks and peel the potatoes;
2. In a frying pan, brown the leek greens with a drizzle of olive oil;
3. Add the potatoes;
4. Moisten with water;
5. Cook for 30 minutes;
6. Blend and adjust seasoning;

1. Bon appétit!

---

Candied orange peel

Quantity

serves 2

Ingredients

• 125 gr sugar
• 250 gr water
• 1 orange

To prepare:

1. Wash and peel the orange, then cut the peel into strips;
2. To make the syrup: pour the water into a saucepan, add the sugar and heat over medium heat. Turn off the heat once the syrup begins to boil;
3. Dip the slices into the boiling syrup and cook for 15 minutes;
4. Drain and leave to air-dry for 24 hours.

---

Cabbage pak choï and watercress salad with apples and roasted beet with fromage frais

Serves:

2 people

Ingredients:

• 1 bok choy cabbage
• 500 g beet
• 1 carnation
• 1 watercress
• 500 g greenstar apples

Extra:

• fromage frais
• drizzle of olive oil, salt, pepper
• chives
• spices
• vinaigrette (⅓ vinegar, ⅔ oil)

Preparation:

Cooking the beet:

1. Wash the beet and wrap it in baking paper, then in aluminum foil, and bake it for 2h in the oven at 180°C;
2. Remove from the oven and leave to cool, still wrapped. Peel and cut into 2 pieces;

To prepare the fromage frais sauce:

1. Chop the chives and mix with the fromage frais, with a drizzle of olive oil, and season with salt, pepper and spices. Set the sauce aside in a cool place;
2. Next, wash and spin-dry the bok choy and watercress;
3. Toss the 2 salads together and dress with the vinaigrette;
4. Wash 1 apple (do not peel) and cut into thin slices, then into half moons (remove core if necessary);
5. Chop the carnation;
6. Add the apple halves and carnation to the salad;

For the dressing:

Lightly whip the fromage frais, place a quenelle on top of the cooled roasted beet, and serve with the salad.

---

Spinach fondue

Serves:

serves 2

Ingredients:

• 200 g spinach
• ½ onion
• 1 clove garlic
• salt
• pepper
• butter

Preparation:

1. Wash the spinach (if necessary) and remove the stalks;
2. Peel and chop the onion and garlic clove;
3. Heat the butter in a large sauté pan; when frothy, add the chopped onion and garlic;
4. Allow to brown for 5 min;
5. Add the spinach leaves all at once and cover for 2 min. The volume of the spinach will be greatly reduced by the heat;
6. Remove the lid and stir carefully, until all the spinach has "fallen off". Season with salt and pepper.
7. Serve immediately.
8. Enjoy your meal!

---

Pan-fried mushrooms

Ingredients

2 people

Ingredients: salt

• salt
• pepper
• 2 pinches nutmeg
• 1 CAC cumin
• olive oil
• 1 clove garlic
• 200 g mushrooms
• 100 g onion

Preparation:

1. Peel and finely chop the onions;
2. Clean and chop the mushrooms;
3. Pour a little olive oil into a large non-stick frying pan;
4. Heat the oil well, then add the chopped onions and cook until lightly colored;
5. Add the mushrooms, 1 teaspoon cumin, 2 pinches nutmeg, salt and pepper to taste;
6. Simmer for 5 minutes and serve hot;
7. Bon appétit!

---

Pan-fried parsnips

Quantity

serves 2

Ingredients: parsnips

• 500 g parsnips
• butter
• 1 Tbsp walnut oil
• 2 Tbsp soy sauce
• pepper
• salt
• parsley

Preparation:

1. Wash and peel parsnips;
2. Cut into thin slices (+/- 2 mm);
3. In a frying pan, pour a CAS of oil and add a knob of butter and melt;
4. Add the parsnip slices;
5. Season with salt and pepper;
6. Chop the parsley;
7. Once the parsnip slices are nicely colored, add a CAS of walnut oil, 1 CAS of soy sauce, and the chopped parsley;
8. Enjoy hot. Bon appétit!

---

Carrots with orange

Serves:

2 people

Ingredients: carrots

• 700 g carrots
• 20 g butter
• 3 cloves garlic
• salt
• pepper
• 25 cl vegetable stock
• juice of 1 orange

Preparation:

1. Peel and slice the carrots;
2. Peel and chop the garlic cloves;
3. Melt the butter in a casserole dish, then add the garlic;
4. Sauté for 1 minute, then add the carrots;
5. Cook for 5 minutes, stirring occasionally;
6. Sprinkle with orange juice and vegetable stock;
7. Season with salt and pepper;
8. Cover and simmer over low heat for around 20 minutes, stirring occasionally, until the broth and orange juice have been absorbed;
9. Enjoy hot. Bon appétit!

---

Fennel omelette

Serves:

serves 2

Ingredients:

• 6 eggs
• salt
• pepper
• 1/2 fennel
• butter

Preparation:

1. Break the eggs into a bowl;
2. Beat them into an omelette with a fork;
3. Clean and finely chop the fennel and add to the beaten eggs;
4. Add salt and pepper to taste and stir well;
5. Heat a frying pan over medium heat and melt the butter;
6. Once the butter has melted, pour the egg mixture into the pan. Lower the heat and cook the omelette for 10 min;
7. Once the fennel omelette is cooked, serve immediately with a seasoned green salad and toasted bread;
8. Arrange on plates, tossing pasta with creamed chard and sprinkling with Parmesan;
9. Enjoy!

---

Pasta with chard

Ingredients

serves 2

Ingredients

• 300 g pasta
• 20 cl liquid cream
• grated parmesan
• 1 bunch chard
• 2 shallots
• 2 tbsp olive oil
• salt
• pepper

Preparation:

1. Wash the chard leaves;
2. Separate leaves from stems;
3. Chop leaves into strips;
4. Dice the stems;
5. Put everything in a frying pan with the olive oil and cook over a high heat for 10 min, watching and stirring from time to time;
6. Add the chopped shallot;
7. Cook over low heat for 10 min, stirring occasionally;
8. Add the liquid cream;
9. Meanwhile, cook the pasta;
10. Arrange on plates, tossing pasta with creamed chard and sprinkling with Parmesan;
11. Serve hot. Bon appétit!

---

Turnip Sauerkraut (lacto-fermented turnip)

Ingredients

2 people

Ingredients: turnip

• turnip
• water (non-chlorinated)
• salt (non-iodized)
• peppercorns
• coriander seeds
• cumin seeds

Preparation:

1. Roughly wash the turnip and remove the ends;
2. Grate the turnip;
3. Add pepper, coriander and cumin;
4. Weigh the mixture and add 2% salt;
5. Take a jar (style le parfait, with seal) and fill it, alternating layers of vegetables and salt;
   → pack the layers well to expel as much air as possible;
6. Set aside for 1-2h to allow the vegetable water to come out;
7. If the vegetable is not submerged, add 2% brine (2g salt to 100g water);
8. Leave to ferment for 2-3 weeks at room temperature, then store in the refrigerator;
9. Use as you would lacto-fermented cabbage in sauerkraut or salads;
10. Enjoy your meal!

---

Stir-fried chard and carrots, ginger and soy

Serves:

serves 2

Ingredients:

• 400 g chard
• 400 g carrots
• 200 g onions
• soy sauce
• 2-3 cm piece of ginger
• olive oil
• 2 cloves garlic
• salt
• pepper

Preparation:

1. Separate the chard ribs from the leaves; cut the ribs into pieces, and the leaves into strips about 1-2 cm long;
2. Chop the garlic cloves;
3. Finely chop onions;
4. Peel and chop (or grate) the ginger;
5. Cut carrots into strips with a vegetable peeler;
6. Heat 1 drizzle of oil in a frying pan;
7. Sweat the chopped onions and garlic;
8. Add the chard and cook for 5 min, covered, stirring regularly;
9. Add the carrots and cook for 10 min, covered, stirring regularly;
10. Add the chopped ginger and a dash of soy sauce, then mix well;
11. Adjust the seasoning and serve hot;
12. Bon appétit!

---

Tangerine tart

Serves:

serves 2

Ingredients:

• 1 tart base (shortcrust, shortbread)
• 120 mL mandarin orange juice (5-7 mandarins)
• 130 g cane sugar
• 30 g butter
• 3 eggs
• 1 CAS cornstarch

To prepare:

1. Zest 1 mandarin orange without removing the zest (the white part that gives it bitterness), and finely chop the zest;
2. Squeeze the mandarins to extract the juice;
3. Whisk the whole eggs with the sugar;
4. Add the cornflour, mandarin juice and chopped zest;
5. Pour the mixture into a saucepan and cook over low heat until the first broth appears (± 5 min, the cream will thicken);
6. Set aside, then add the chopped cold butter and blend to combine;
7. Filter on contact (place a sheet of cellophane directly over the cream to prevent crusting) and chill in a cool place;
8. Line a mold with the pastry dough and bake the tart base in a 180°C oven for 10-15 min (to obtain a cooked tart base with a nice color);
9. Leave the tart base to cool, add the mandarin curd and set aside in the fridge;
10. Remove from the fridge 15 min before serving;
11. Bon appétit!

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Chocolate and beet cake

Quantity

serves 2

Ingredients: dark chocolate

• 200 g dark chocolate
• 200 g raw beet
• 3 eggs
• 80 g brown sugar
• 80 g flour
• 1/2 sachet baking powder
• 40 g butter
• 1 pinch salt

To prepare the dough:

1. Preheat oven to 150°C;
2. Melt the chocolate in a bain-marie with the butter;
3. Beat the eggs and brown sugar in a bowl, then add the sifted flour, baking powder and salt; mix until smooth;
4. Add the melted chocolate/butter mixture and mix again;
5. Grate the raw beet and add to the previous mixture;
6. Pour the batter into a baking tin and bake for 45 minutes at 150°C;
7. Leave to cool before serving;
8. Enjoy your meal!

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Oak leaf salad, fried chervil, candied spring onion & golden apple

Quantity

2 people

Ingredients:

• 1 oak leaf salad
• 1 bunch chervil
• 1 bunch spring onions
• 2 golden apples
• QSP butter
• salt and pepper
• olive oil and vinegar

Preparation:

1. Clean, rinse and spin-dry the salad;
2. Clean the spring onions and arrange in a dish, then season with salt, pepper, butter and a drizzle of oil;
3. Bake for 20 minutes at 200°C;
4. Heat the oil to 180°C;
5. Clean the chervil sprigs;
6. Dip them in the hot oil to fry; pat dry immediately, then season with salt;
7. Finely dice the apple;
8. In a salad bowl, toss the salad with the chives, fried chervil leaves and apple brunoise;
9. Season with salt, pepper and vinaigrette (oil/vinegar);
10. Bon appétit!

---

Potato, turnip and parsley patties with salad

Serves:

2 people

Ingredients: Potatoes

• 700 g potatoes
• 500 g turnip
• 200 g onion
• 2 CAS chopped parsley
• 2 eggs
• butter and olive oil
• salt, pepper, nutmeg
• salad and vinaigrette

Preparation:

1. Clean, peel and grate potatoes and turnips;
2. Chop onions and parsley;
3. Mix all the vegetables with the chopped onions, eggs and parsley to obtain a homogeneous mixture;
4. Season with salt, pepper and nutmeg;
5. Shape into patties and fry in a pan with a knob of butter;
6. Serve with a seasoned salad;
7. Bon appétit!

---

Vegetable broth (carrots, turnips and chard)

Quantity

2 servings

Ingredients:

• 1L vegetable stock
• 1 bunch turnips
• 4 sprigs chard
• 1 onion
• 4 carrots
• ½ teaspoon curry powder
• 5 cl white wine
• 1 drizzle olive oil
• optional: 120 g peeled red shrimp

Preparation:

1. Peel and chop the onion;
2. Heat the oil in a casserole dish and sweat the onion;
3. Wash the chard and separate the leaves from the ribs; coarsely chop the chard leaves and slice the ribs;
4. Slice the carrots;
5. Peel and slice the turnips;
6. Add the ribs, carrots and turnips to the sweated onion in the casserole, sweat for 2 min then pour in the white wine; add the vegetable stock and chard leaves to the casserole;
7. Add salt, pepper and curry powder, and simmer covered for 30 min;
8. Optional: if using raw shrimp, sauté in a pan, then add the shrimp to the broth 5 min before serving. Serve hot;
9. Bon appétit!

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Apple Koso (= raw apple syrup)

Quantity

2 people

Ingredients:

• 0.4 kg apples
• 0.4 kg white sugar

To prepare:

1. Without peeling (the apples are organic), cut the apples into strips;
2. Alternate layers of sugar and apple slices (starting and ending with the sugar) in a large jar (Le Parfait style);
3. Cover the jar with cheesecloth, a breathable cloth or a piece of kitchen towel held together with a rubber band;
4. Store at room temperature for several weeks, shaking for the first few days to cover the fruit with sugar and "protect" it;
5. After a month, strain to separate the fruit from the syrup;
6. Enjoy as a syrup!

What is koso?

It's a fermented raw fruit syrup. By osmosis, the sugar extracts the fruit's vegetation water to produce a syrup in just a few days. Like fruit syrup, the presence of a large quantity of sugar preserves the fruit and protects it from rotting. Over time, beneficial microorganisms will
transform the sugar (a small part of it) and acidify the syrup (an acidity that won't be felt in the mouth due to the high sugar concentration). Koso, of Japanese origin, will ferment for 2-3 months; the Korean version, cheong, will ferment for 1 year. The taste will evolve over time, but you can consume it after a month.

How can it be used? In yoghurts, on pancakes or waffles, with granola - just like jam!

The advantage of kozo is that it's very easy to make, and the absence of heating has left all the fruit's good nutrients intact!

0-waste tip

It works with apple peelings too! If you're peeling apples to eat them, put the peelings (and core) in a jar and cover with the same weight of sugar to make your koso.

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Parmentier with kohlrabi and zucchinis

Quantity

2 people

Ingredients: potato

• 0.5 kg potatoes
• 1 kohlrabi
• 1 zucchini
• 0.4 kg minced pork/veal or pork/beef
• 1 red onion
• 100 ml milk
• 50 g butter
• thyme, nutmeg
• salt, pepper

Preparation:

1. Peel potatoes and kohlrabi;
2. Coarsely chop potatoes and kohlrabi;
3. Cook them, ideally in a pressure cooker for 10 min, or in a pot of salted water for 20-30 min (depending on size, the tip of a knife should be able to penetrate the vegetable easily);
4. Drain and mashed potato the vegetables with a purée press (do not blend, as this will "corner" the purée, i.e. make it elastic);
5. Add a little hot milk and butter to the purée and season with salt, pepper and nutmeg;
6. Without peeling (it's organic), cut the zucchini into brunoise (small cubes);
7. Finely chop the onion and sweat in a pan with a drizzle of olive oil;
8. Add the minced meat and cook for 5 min;
9. Add the brunoise of zucchini to the meat, season and add thyme (or other herbs); pour into a gratin dish;
10. Cover the meat with the purée;
11. Spread a few knobs of butter over the purée;
12. Bake at 180°C for 20 min;
13. Serve hot with a salad of oak leaves dressed with vinaigrette (⅓ vinegar ⅔ oil);
14. Bon appétit!

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Roasted turnips with parsley

Quantity:

2 people

Ingredients:

• 500 g turnips
• ½ bunch curled parsley
• 1 CAS liquid honey
• 1 CAS salted soy sauce
• olive oil, salt, pepper

Preparation:

1. Chop the parsley;
2. Wash the turnips and peel if necessary (not necessary for organic turnips);
3. Depending on size, leave turnips whole or cut into 4;
4. Cook turnips in boiling salted water for 10 min, or steam, or ideally pressure cook for 6 min;
5. Pour a drizzle of oil into a frying pan, then add the cooked and drained turnips to color them well;
6. Add the soy sauce and honey and stir for 1 min;
7. Sprinkle with chopped parsley and enjoy hot!
8. Bon appétit!

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Cucumber salad with orange and onion tempura

Serves:

serves 2

Ingredients:

• 1 cucumber
• 2 oranges
• 2 onions
• 2 egg yolks
• 125 g wheat flour (or 85 g wheat flour and 40 g rice flour)
• QSP flour
• 150 mL cold sparkling water
• optional: 100 g panko (Japanese breadcrumbs)
• 200 mL frying oil
• parsley, salt, pepper, oil and vinegar
• optional: seeds (chia, sesame...) and/or oilseeds (walnuts, hazelnuts...)

Preparation:

1. For the tempura batter, combine the flour(s) with the egg yolks and sparkling water, and mix to obtain a smooth, fairly liquid batter; season with salt and pepper and, if desired, a spice of your choice (cumin, smoked paprika...); set aside in a bowl in the fridge (use well chilled for best results);
2. Peel the onions and cut them into fairly thick rings (cut them horizontally to make onion rings);
3. Place the flour and panko (for extra crunch) in 2 other bowls;
4. Heat oil to 180°C;
5. Dip the onion rings successively in the flour (then tap lightly to remove excess), the tempura batter, the panko, then fry for a few minutes in the oil (the batter should take on a very light color); finally, drain and pat dry on absorbent paper;
6. Dice the unpeeled organic cucumber;
7. Peel the oranges, i.e. remove the peel (zest + zistes) with a knife, and remove the orange supremes (the aim is to avoid white peel);
8. Chop the parsley;
9. Make a vinaigrette to taste with oil and vinegar;
10. Mix the cucumber brunoise with the orange segments, season with salt, pepper and vinaigrette, sprinkle with chopped parsley, sprinkle with crushed seeds and nuts if desired, and serve with tempura onions;
11. Enjoy your meal!

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Fresh vegetable salad

Quantity

serves 2

Ingredients:

• 1 cucumber
• 1 zucchini
• 1 apple
• 200 g cabbage
• 200 g pdt vitabella
• Olive oil, sushi vinegar
• 1 lemon
• 1 fresh yoghurt
• Salt, pepper, paprika

Preparation:

1. Cook the potatoes;
2. Slice the cucumber;
3. Slice the cabbage;
4. Cut apple into thin slices;
5. Wash the zucchini, cut off the ends (no need to peel, it's organic); with a vegetable peeler (or mandolin), cut tagliatelle into strips lengthwise along the zucchini;
6. Squeeze the lemons;
7. Make the vinaigrette with the olive oil, sushi vinegar, lemon juice, salt, pepper and paprika;
8. Mix the raw zucchini tagliatelle with the Chinese cabbage and season with the vinaigrette;
9. Place the seasoned mixture on the bottom of the plate, sprinkle with apples and cucumber;
10. Drain the potatoes, leave to cool, then cut into pieces and arrange on top of the salad;
11. Mix the remaining vinaigrette with the yoghurt and arrange on the salad;
12. Enjoy your meal!