2 serves

Ingredients

  • 200g green lentils
  • 2 carrots
  • 1 small can of tomato puree
  • 1 onion
  • 1 clove of garlic
  • 2 tbsp of olive oil
  • 1 tbsp ground cumin
  • 1 tsp of paprika
  • 1 tsp of turmeric
  • 1 pinch of cayenne pepper
  • salt and pepper

Recipe

Peel the onion and carrots, wash them and dice them. Peel the clove of garlic and finely chop it. Rinse the lentils in cold water and drain them. In a pan, pour the olive oil and fry the onions and garlic for a few minutes. Then add the tomato paste and spices (except salt and pepper). Add the washed lentils. Mix everything together. Then add the diced carrots and the 750ml of water. Cook for 30 to 40 minutes. Add more water at the end of cooking if necessary. Serve with chopped parsley, taste and adjust the taste with salt and pepper.

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2 serves

Ingredients

  • 125g quinoa
  • 1/4 butternut squash
  • 2 tbsp olive oil
  • 300 ml vegetable broth
  • 150g feta
  • thyme
  • parsley

Recipe
Preheat the oven at 180°C. Remove the butternut squash skin. Mix them with 2 tablespoons of olive oil, the thyme, salt and pepper. Then spread these dice on a non-stick…

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6 serves

Ingredients

  • 1 butternut squash (medium)
  • 3 carrots
  • 1 red onion
  • 2 cloves garlic
  • 2 tsp of curry
  • 2 tsp tomato puree
  • 200 ml coconut milk
  • salt, freshly ground pepper
  • 1 liter of vegetable broth
  • 1 tsp of soy sauce

Recipe
Preheat the oven to 200°C. Peal and cut the butternut and the carrots in large pieces. Cook for 25–35 minutes, until the vegetables are tender. Mince the onion and crush the garlic cloves. Melt the butter in a large thick-bottomed pan. Add onion and garlic, let fry for 2–3 minutes. Add the vegetables, curry powder and black pepper, stir in everything. Pour in the broth and the soy sauce and coconut milk. Bring to a boil. Reduce the heat and cover the pan. Simmer for 15–20 minutes. Mix with a hand blender or food processor. Serve hot and garnish with fresh cilantro or basilic.

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4 serves

Ingredients

  • 2 large zucchini
  • 200g spinach
  • 1 onion
  • 200g mascarpone
  • 200g feta
  • 10 fresh lasagna pasta
  • 1 can diced tomatoes (200g)
  • oregano

Recipe

Cut the zucchini into thin slices, salt them and set aside. In a pan, melt the mascarpone and the feta cut into small pieces, add…

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4 serves

Ingredients

350 g fresh salmon / salmon trout
250 g carrots
250 g of potatoes
100g leek (white part)
1 onion
1 garlic glove
1/2 bunch of dill
200 ml cream
500 ml of vegetable broth
Salt and white pepper
Thyme

Recipe

Brown the leeks (cut into sections and the garlic (chopped) in a pan with a little oil. Then add the carrots (cut into slices), the potatoes (cut into cubes).
Cover with fish broth, cream and add salt and white pepper.

Cook for about 15 to 20 minutes
Add the fresh salmon, thyme, dill and cook for about 5 minutes.
To be enjoyed hot on very cold days.

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4 serves

Ingredients

  • 4 burrata / burratina
  • 750 g green peas
  • 35 cl vegetable broth
  • 1 small onion
  • 1/2 tsp wasabi
  • 1 tbsp sesame seeds
  • 1 tbsp olive oil
  • Coriander and mint
  • Salt and pepper

Recipe

Mince the onion, heat olive oil in a large thick-bottomed pan, add onion. Finely chop the coriander and the mint. Add the vegetable broth, green peas and salt and pepper. Bring to a boil and reduce the heat, let it cook approx. 20 minutes until the peas are tender. At the end of cooking, add wasabi and mix with a hand blender or food processor. Adjust the taste with salt and pepper if necessary. Let it cool at least 2 hours in the freezer.

Serve with sesame seeds and a burrata in the middle of the bowl.

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4 serves

Ingredients

  • 1 bunch of chervil
  • 4 branches of Celery
  • 1 zucchini
  • 1 shallot
  • 1 onion
  • 1 garlic glove
  • 50 g of butter
  • Vegetable broth (1.5 L)
  • Salt and pepper

Recipe

Start by cleaning the vegetables and chopping the celery and zucchini in thin slices (to speed up cooking). Mince the onion and shallots and crush the garlic clove. Melt the butter in a large thick-bottomed pan. Add shallots, onion and garlic, let fry for 2–3 minutes. Add celery, chervil, the vegetables broth, salt and pepper. Bring to a boil and reduce the heat, let it cook approx. 20 minutes until the celery is tender. At the end of cooking, mix with a hand blender or food processor. Adjust the taste with salt and pepper if necessary.

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4 serves

Ingredients

  • 5 apples
  • 1/2 lemon juice

For the dough:

  • 200 g fermented flour
  • 200 g sugar
  • 1 pack of vanilla sugar
  • 3 eggs
  • 12 tbsp of milk
  • 7 tbsp of sunflower oil
  • 1 pinch of salt

For the crispy crust:

  • 1 egg
  • 90 g sugar
  • 50 g butter

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4 serves

Ingredients

  • 1 onion
  • 1 garlic glove
  • 1 carrot
  • 1 red sweet pepper
  • 2 celery branches
  • 30 g butter
  • 200 ml water
  • Black lentils (100 g)
  • 1 can red beans (240 g)
  • 1 can tomatoes (400 g)
  • 1 tomato Frito (e.g. Heinz, 350 g)
  • 1 can corn (150 g)

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4 serves

Ingredients

  • Carrots (1 kg)
  • 2 shallots
  • 1 onion
  • 3 garlic gloves
  • 1 red pepper
  • 1 chili pepper
  • 2 tsp of yellow Indian curry
  • 50 g of butter
  • Vegetable broth (1.5 L)
  • Salt and pepper
  • Liquid cream (20 cl, optional)

Recipe

Start by preparing vegetables: mince the onion and…

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