Madeleine with goji berries, chia seed smoothie

Madeleine with goji berries, chia seed smoothie

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Madeleine with goji berries, chia seed smoothie

For 8 servings

From 30 to 45 minutes

Easy

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Ingredients
Madeleine with goji berries :

100 g of melted butter
5 g of honey
125 g of icing sugar
20 g of almond powder
40 g de flour
100 g of egg whites
100 g de Goji berries
Lemon zest
 

Chia seed smoothie :

2 carrots
1 mango
1 Orange juice
25 g of sugar
10 g de chia seeds
Vanilla (optional)

 

Preparation
Madeleine with goji berries :
Step 1 : Mix the butter with the honey.
Step 2 : Mix the icing sugar with the almond powder, flour and lemon zest. Add the butter and honey.
Step 3 : Add 100 g of egg whites then the Goji berries légèrement hachées.
Step 4 : Bake at 200 ° C for about 10 minutes until browned
Serve with a mango, carrot, chia seeds.
Chia seed smoothie :
Mix the ingredients and set aside in the fridge.
Serve with a straw and accompany it with a goji berry madeleine.

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Snail fingers

Snail fingers

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Snail finger

For 4 servings

From 30to 45 minutes

Easy

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Ingredients

8 pastry sheets
300g of white fish of your choice
300g of full liquid cream
1 egg white
1 bunch of parsley
1 bunch of chives
1 clove garlic
6 dozen snails
Butter or olive oil
3 carrots
1 onion
Spices

Préparation
Step 1 : Mix the flesh of the fish with the very cold cream and the egg white. Season. Add herbs and a degermed clove of garlic and mix again.
Step 2 : Grease the pastry sheets with olive oil or clarified butter. Superimpose two sheets of brick pastry, spread the fish mousseline 8 mm thick. Add snails after draining them and form tight rolls.
Step 3 : Bake in an oven at 180 ° C for about 20 minutes, the pastry sheet should be crisp.
Step 4 : Serve with spiced carrot puree to add power to the dish.

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Dauphinois gratin with porcini

Dauphinois gratin with porcini

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For 4 servings

More than 45 minutes

Easy

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Ingredients

1.200 kg potato
500g milk
250g of cream
Garlic, thyme, laurel
Salt, pepper, nutmeg
100g extra dried porcini

Preparation
Step 1 : Boil the milk and cream with the crushed garlic, thyme, bay leaf, and grated nutmeg. Let steep for at least 30 minutes. Season.
Step 2 : Rehydrate your porcini for at least 20 minutes in lukewarm water. Drain them and squeeze them. Filter your rehydration water and reduce it to concentrate the flavors. Add it to your milk and cream mixture.
Step 3 : Peel your potatoes and cut them into thin slices. Arrange your potatoes in a dish in successive layers, adding porcini mushrooms between two layers.
Step 4 : Pour in the milk-cream-mushroom juice mixture and cook for about 1 hour at 180 ° C.
 

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Freekeh salad, sweet potato and pomegranate

Freekeh salad, sweet potato and pomegranate

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For 4 servings

15 to 30 minutes

Easy

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Ingrédients

250g of Freekeh
1 small sweet potato
100g of feta cheese
½ grenade
Olive oil
Lemon juice
Parsley

Preparation
Step 1 : Cook the freekeh for about 12 minutes in simmering salted water.
Step 2 : Peel and cut the sweet potato into small cubes and roast them in olive oil with a crushed clove of garlic, season.
Step 3 : Cut the feta into cubes. Open the pomegranate and collect the grains.
Step 4 : Make a vinaigrette with olive oil and lemon juice
Mix all the ingredients, season the salad and add chopped parsley.

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Pumpkin seed granola

Pumpkin seed granola

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For 4 servings

15 to 30 minutes

Easy

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Ingrédients

100g of oatmeal
40g of pumpkin seeds
60g of walnuts-almonds of your choice (here almonds and pine nuts)
40gof grapes (or cranberries or goji berries )
50g of honey (or maple syrup)
15g of neutral oil
15g of cocoa (optional)

Preparation
Step 1 : Heat the honey and oil lightly in the microwave on defrost mode.
Step 2 : Then add all the other ingredients and coat them well with the liquid.
Step 3 : Place on a baking sheet and cook for 20 minutes at 170 ° C, stirring regularly.
Store your granola for 15 days in an airtight container.
 

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