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 PREPARATION GUIDE:
  • 4 people
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes
  • Break time: 120 minutes
  • Difficulty: easy


INGREDIENTS:

  • 5 egg yolks
  • 3 egg whites
  • 1 can of sweetened condensed milk
  • 1 can of unsweetened condensed milk
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla extract
  • 1 glass of port
  • cinnamon powder


PREPARATION:

STEP 1: In a large saucepan, pour the milks and heat them while stirring with a wooden spoon and until obtaining a very thick cream. Turn off the heat and place the pan next to it.

STEP 2: Add the egg yolks and vanilla. Stir and let cool.

STEP 3: Pour the mixture into cups.Reserve.

 STEP 4: In another saucepan, boil the sugar and port until a thick enough syrup is obtained.

 STEP 5: Let it cool.

 STEP 6: Beat the egg whites and add the syrup little by little, stirring gently.

 STEP 7: Pour the mixture over the milk cream and sprinkle with cinnamon.

 STEP 8: Refrigerate for at least two hours.
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PREPARATION GUIDE:
  • 4 people
  • Preparation time: 20 minutes
  • Break time: 60 minutes
  • Difficulty: easy


INGREDIENTS:

  • 1 natural yogurt
  • 1 egg white
  • 200 g goat cheese
  • 2 tablespoons of honey
  • seasonal fruits diced for the decor


PREPARATION:

STEP 1: Mount the egg white with the honey in snow using an electric mixer.

STEP 2: Add the yogurt and cheese, add the white and gently mix with a wooden spatula to make the mixture homogeneous.

STEP 3: Share the mixture on 4 cuts, decorate with the fruits then put them in the refrigerator.
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PREPARATION GUIDE:

  • 4 people
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Difficulty: easy

INGREDIENTS:
  • 250 g plain tofu
  • 100 g of feta
  • 12 slices of cucumber
  • 4 slices of tomato
  • 4 teaspoons of cottage cheese
  • 1 teaspoon of mustard
  • oil
  • For the marinade:
  • 10 cl of tomato juice
  • 5 cl of water
  • 2 tablespoons olive oil
  • 2 tablespoons of Provence herbs
  • salt and pepper
  • For breading:
  • 3 tablespoons corn flour
  • 3 tablespoons breadcrumbs (or crushed rusks)
  • 1 egg yolk

PREPARATION:

STEP 1: The day before, prepare the marinade.

STEP 2: Arrange all the ingredients for the marinade in a deep container.

STEP 3: Cut the tofu block into 2 and cut 4 slices into the thickness of each 1/2 block. Dip the slices in the marinade. Cover with parchment paper and keep cool.

STEP 4: The next day, prepare 4 plates: the first with flour, the second with the egg yolk beaten and the third with breadcrumbs. In the last one, you will have your slices of breaded tofu.
  
STEP 5: Take one by one the tofu slices of the marinade and dip them in each plate.

STEP 6: Then brown them in a very hot frying pan coated with oil. Let cool and reserve.

STEP 7: In a bowl, mix the white cheese with the mustard, a little salt and pepper. Detail the feta cheese in 8 slices.

STEP 8: Make the croques: arrange 1 slice of breaded tofu on a dish, cover with white cheese sauce. Then put 3 slices of cucumber and then a slice of feta, then a slice of tomato followed by another slice of feta cheese. Top off another slice of breaded tofu and close. Do the same with the other croques.









Enjoy)
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PREPARATION GUIDE:

  • 4 people
  • Preparation time: 25 minutes
  • Cooking time: 50 minutes
  • Difficulty: easy

INGREDIENTS:
  • 4 potatoes
  • 3 carrots
  • 1 leek
  • 1 turnip
  • 2 mushrooms of Paris
  • 2 stalks of celery
  • parsley
  • 2 onions
  • 1 clove of garlic
  • soya sauce
  • 1 slice of bread
  • olive oil
  • salt pepper

PREPARATION:

STEP 1: Preheat your oven to th.7-8 (220 ° C).

STEP 2: Wash all your vegetables.

STEP 3: Peel the turnip, carrots, celery, mushrooms, onions, garlic clove and cut them roughly on your kitchen board.

STEP 4: Mix them in medium hash in a robot.
  
STEP 5: Take the potatoes and peel them.

STEP 6: Cut them into pieces and in a fire pot, cook them in water for 20 minutes.

 STEP 7: At the same time, above the potatoes, cook the chopped leek with steam.

STEP 8: Pour 2 tbsp. olive oil in a saucepan and set on high heat.

STEP 9: Brown the vegetable mince, stirring for 15 minutes.

STEP 10: Let the vegetables cook perfectly in their juice and steam and season with salt and pepper.

 STEP 11: Put the slice of bread in the same robot and mix it with 1 handful of parsley.

 STEP 12: Remove the vegetables from the heat when they are cooked but still a bit firm.

 STEP 13: Mix with 1 tbsp. soup of soy sauce.

 STEP 14: Add the hash bread and parsley.

 STEP 15: Mix and adjust the seasoning.

 STEP 16: Grease a serving dish.

 STEP 17: Put the shepherd's pie in it and finish with a layer of thick-skinned mashed potato mixed with the leek.

 STEP 18: Bake for 35 minutes.

 STEP 19: Enjoy with a green salad.





Enjoy)
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PREPARATION GUIDE:

  • 8 people
  • Preparation time: 25 minutes
  • Cooking time: 12 minutes
  • Difficulty: easy

INGREDIENTS:
  • 8 leaves of white cabbage
  • 250 g plain tofu
  • 4 handfuls of onion shoots
  • 3 tablespoons raisins
  • 1 tablespoon of spicy oil or failing
  • 1 tablespoon of olive oil
  • salt pepper

PREPARATION:

STEP 1: Preheat the oven th.6 (180 ° C).

STEP 2: Immerse the cabbage for 3 minutes in boiling water so that you can easily remove the leaves without breaking them (the cabbage leaf must remain fairly firm).

STEP 3: Meanwhile prepare the tofu stuffing.

STEP 4: Soak the raisins for 10 minutes in 200 ml cold water.
  
STEP 5: Crumble the tofu with your fingertips.

STEP 6: In a salad bowl, mix raisins with half of their juice (100 ml), crushed tofu, hot oil and onion sprouts. Add salt and pepper.

STEP 7: Arrange 2 to 3 tbsp. tofu stuffing on a cabbage leaf.

STEP 8: Fold the 4 corners and close with a toothpick.

STEP 9: Repeat for each foil.

STEP 10: Cook for 12 minutes.




Enjoy)
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PREPARATION GUIDE:

  • 4 people
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Difficulty: easy

INGREDIENTS:
  • 2 small butternut squash
  • 100 g of semolina
  • 80 g grated cheddar cheese
  • 1 onion
  • 1 pinch of curry
  • some stems of rosemary
  • 10 cl of liquid cream
  • olive oil
  • salt pepper

PREPARATION:

STEP 1: Cook the squash in a pan of boiling salted water for 25 minutes.

STEP 2: Meanwhile, prepare your meal according to the package instructions.

STEP 3: Cut the squash in half, remove the pips and dig the pulp gently.

STEP 4: Peel and slice the onion.
  
STEP 5: Heat a drizzle of olive oil in a pan.

STEP 6: Sweat the onion for 1 minute.

STEP 7: Add the squash pulp and continue cooking for another 5 minutes.

STEP 8: Salt, pepper and add the curry. Mix well.

STEP 9: Off the heat, add the cooked semolina, grated cheddar cheese, liquid cream and blanched rosemary. Mix well.

STEP 10: Stuff the squash with this mixture.

STEP 11: Place the squash under the grill for 10 minutes until the stuffing is au gratin.

STEP 12: Serve without delay.




Enjoy)
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PREPARATION GUIDE:

  • 6 people
  • Preparation time: 20 minutes
  • Cooking time: 40 minutes
  • Difficulty: easy



INGREDIENTS:
  • 4 potatoes
  • 1 big sweet potato
  • 1 small pumpkin
  • 1 onion
  • 4 carrots
  • 2 red beets
  • 150 ml (0.04 gal) dry white wine
  • 1 tablespoon of Provence herbs
  • 1 teaspoon of paprika
  • 1/2 teaspoon of Espelette pepper
  • 2 tablespoons olive oil
  • salt pepper

PREPARATION:

STEP 1: Preheat the oven to 190 ° C (374°F).

STEP 2: Peel all the vegetables, wash them and cut them into coarse pieces.

STEP 3: Put the pieces in a salad bowl. Sprinkle with all the spices and pour the olive oil and the white wine. Mix. Salt and pepper to your liking.

STEP 4: Put everything on a baking sheet covered with baking paper.
  
STEP 5: Bake for 40 minutes, turning vegetables regularly with a spoon.

STEP 6: Enjoy hot.



Enjoy)
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