The recipe to prepare tasty millet and cauliflower croquettes with anchovies and a crunchy topping of sesame seeds.
A colourful recipe to brighten up your breakfast. Spinach pancakes are naturally green and luscious with yogurt and seasonal fruits.
100 g of fresh spinach
200 ml of vegetable milk (oat or soy)
1 spoonful of oil
1 cup of flour
1 spoonful of whole sugar
1 teaspoonful of instant yeast
1/2 teaspoonful of baking soda
1/2 teaspoonful of salt
In a blender combine the spinach, milk, egg and oil and blend until smooth and fluid.
Put the other ingredients in another bowl. Mix the liquid ingredients with the dry ones well.
Put a little oil in a nonstick pan and heat it. Slowly pour the batter in the pan to form round pancakes. Cook the first side until bubbles form on top and then cook the other side.
Serve your spinach pancakes with yogurt cream and seasonal fruit.
An original idea to eat asparagus as an antipasto or with eggs. For this recipe we chose a light and crunchy type of puff pastry: filo.
Baked radicchio with caramelised onions is an easy-to-prepare dish with a strong and rich taste.
Tasty and easy-to-prepare Savoy cabbage rolls stuffed with potatoes and pumpkin.
The Savoy and black cabbage salad with oranges and walnuts is garnished with pomegranate and a tahini-based sauce.
The daikon and carrot salad with peanut sauce and tofu is a light winter meal.
Add the parsley to the carrot and curry soup to bring a hint of colour to your table.
Appetizing and tasty, these leek croquettes can also be prepared with carrots, courgettes, spring onions or other vegetables, provided that they’re seasonal!
The red rice with Brussel sprouts can be served warm or cold as a fancy rice salad.