Heat the oil in a carhai on a fairly high heat. Put black cumin and red chiois and sizzle for about 15 seconds. Add the onion and fry until golden. 2. 2. Add turmeric, pumpkin, chili spice and salt and stir-fry all together for 2-3 min. Put the lid on. Reduce the temperature and cook … Read more
Clean the chard and spinach leaves, blanch separately, rinse when cool, drain well and then cut into strips. Sauté the chard together with the leek in olive oil and butter until soft. Stir in the spinach and season with salt, pepper and a pinch of nutmeg. Form the puff pastry into a greased tart pan … Read more
Rinse zucchini, remove blossoms and stalks, cut into thin slices and sauté in olive oil. Drain zucchini slices on paper towels. Bring poultry broth to a boil, add a tiny bit of juice from one lemon, season with salt and pepper and stir with olive oil to form an emulsion. Pull zucchini slices through emulsion … Read more
For the ham croissants, first cut the leek lengthwise into strips and then finely dice. Sauté in butter and add the wine for 3 minutes until soft. Leave to cool. Finely dice ham and feta cheese as well. Mix well the feta cheese, ham, leek, egg, whipped cream and spices. Roll out the puff pastry … Read more
For the ketchup, peel and chop the tomatoes. Cut the onion into small pieces. Heat a little oil in a saucepan, sauté the onion, add the tomatoes and sauté for about 5 minutes. Add salt, vinegar and sugar. Simmer gently for about 5 minutes, pass the mixture through a sieve and put the ketchup in … Read more
Ingredients
For the chili without carne, shred the tofu and fry in olive oil for about 5 minutes. Add chopped onions and fry for another 5 minutes. Add tomato paste and maple syrup and let caramelize briefly. Add strained tomatoes, vegetable soup, drained beans and corn and seasonings. Season with salt and pepper and bring to … Read more
For the Greek farmer’s salad, clean, wash and coarsely dice the vegetables. Peel the onion and cut into wedges. Dice the cheese. Mix everything with olives. Mix oil, vinegar, salt and spices. Pour over salad. Cover and let stand for about 30 minutes. Arrange the Greek farmer’s salad and serve.
For the trout and wild garlic pancakes, whisk together eggs, milk, flour, mineral water, salt and nutmeg to make a smooth pancake batter, then leave to soak for half an hour. Mash fish fillets with a fork. Wash wild garlic, shake dry and finely chop or puree. Mix fish, wild garlic and Philadelphia to make … Read more
For Agedashi Tofu, place cornstarch in a bowl. In another bowl, mix sake, mirin and soy sauce. Place tofu on a plate and microwave for 1 minute. Let stand briefly and then cut into thick slices. Heat oil in a pan, toss tofu in cornstarch and fry in hot oil until golden brown. Wipe the … Read more