Maki with rice and two quinoa, avocado and cucumber

0

Makes: 2 servings

More than 45 minutes

Easy

Print

Ingredients

200g (7 oz) of rice and two quinoa
220g of water
10cl of rice vinegar
Nori sheets
½ avocado
½ cucumber
Soy sauce

Directions
1. Put the rice and two quinoa and water in a saucepan, bring to a boil, lower the heat and cover. Cook for 10 minutes. Stop the fire and allow to sit 10 minutes still covered. Do not remove the cover.
2. Add rice vinegar in the rice, and then cool it with a range while mixing it for 20 minutes.
3. Cut the cucumber and avocado into strips.
4. Mount your maki using a bamboo mat, sheet of nori, rice, and cucumbers and lawyer strips. Roll them and cut them in stretch.
5. Enjoy with the soy sauce.

You want to print this recipe? During the preview, remember to click the elements you want to remove for custom printing!

Read More

Cappuccino of porcini and chestnuts

0

Makes: 4 servings

30-45 minutes

Very easy

Print

Ingredients

1 shallot
1 clove of garlic
700 ml of chicken stock
2 branches of fresh thyme
20g butter
200g (7 oz) of canned porcini
10 cl of  liquid cream
A few rounds of porcini mill
10 + 10 for décor cooked chestnuts
Salt and pepper

Recipe by SarahTatouille

Enregistrer

Directions
1. Peel and mince the shallot – Peel and crush the garlic
2. Make melt the butter in a saucepan and sauté a few minutes chiseled shallot and garlic with thyme branches. Meanwhile, drain and rinse the mushrooms and cut the chestnuts into small pieces
3. Saute the porcini and chestnuts cut in the pan for 3-4 minutes.
4. With the broth and cook over medium heat for about 15 minutes.
5. Mix it all in order to obtain a smooth texture, then add the cream, mix again and season to taste.
6. At the time to serve drop pieces of chestnuts and pepper add a tower porcini mill at mushrooms.

You want to print this recipe? During the preview, remember to click the elements you want to remove for custom printing!

Read More

White kidney beans salad greek-style

0

Makes: 6 servings

More than 45 minutes

Very easy

Print

Ingredients

500 g (17 oz) white kidney beans
1 bay leaf
200 g (7 oz) feta cheese
200 g (7 oz) black olives Greek-style
200 g (7 oz) cherry tomatoes
1 shallot (or 1/2 red onion)

For the vinaigrette sauce

1 yellow lemon juice
6 tablespoons of olive oil
Salt, pepper
Oregano
Optional : pepper drops

Recipe from our partner blogger
Geek & balsamique

Directions
1. Soak white kidney beans in a large volume of water overnight. The next day, rinse and cook 80 minutes in 3 times their volume of non-salted water with a bay leaf. Drain beans, let them cool and put in the fridge.
2. Cut the feta into cubes. Finely chop the shallot. Cut cherry tomatoes in half.
If desired, pit the olives.
3. Stir all these ingredients well with the white beans. Pour the lemon juice and olive oil. Salt, pepper, mix well and sprinkle with dried oregano. It is ready!

See all our vegetarian recipes on our blog ! (english)

You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!

Read More
Quinoa and bulgur risotto with marinated mushrooms

Quinoa and bulgur risotto with marinated mushrooms

0

Makes: 3 servings

30-45 minutes

Easy

Print

Ingredients

250g (8.8 oz) quinoa and bulgur mixture
150g (5.3 oz) mushrooms of your wish (here, button mushrooms)
1 red onion
Tomato sauce
(Sweet or salty) soy sauce
1 vegetable stock cube
Paprika

Directions
1. Quinoa bulgur cooked in risotto Onions marine mushrooms soy paprika sauceChop the onion finely, cut mushrooms. Put them in a bowl and add 2 tablespoons sweet soy sauce, 2 tablespoons salted soy sauce, and paprika. Mix well and let marinate, stirring regularly.
2. Boil your vegetable broth (in approximately 1.5 L of water), cover and reduce heat.
Pour the quinoa and bulgur blend in a large skillet, add a ladle of broth, stir until the liquid is absorbed, add another ladleful of broth, and so on for 20-30 minutes.
3. When the mixture is almost cooked, add the mushrooms and onions. You can add the marinade, in variable proportion depending on how spiced you want your dish. Stir, bake and then add the tomato sauce and serve hot.

See all our vegetarian recipes on our blog ! (english)

You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!

Read More

Thaï salad with red pepper drops

0

Pour 2 personnes

Less than 15 minutes

Very easy

Print

Ingredients

125 g (4.4 oz) mungo bean sprouts
1 bunch watercress
1 thick slice of ham
2 hard boiled eggs
2 cuccumber
4 cm of ginger root
1 jar of peppers drops

For the sauce

5 cl orange juice
5 cl soy sauce
5 cl olive oil
juice of 1 half lemon
5 bays mix

Recipe from our partner blog
Toqués 2 cuisine

Directions
1. Remove green part watercress. Rinse the watercress and mungo bean sprouts in cold water. Drain.
2. Cut hard-boiled eggs in 4 parts. Cut the ham into small sticks. Remove and discard the beard and green tail of the cuccumber, cut white sliced. Peel and grate the ginger.
3. Put all ingredients for the sauce in a cocktail shaker. Add the ginger, give a dozen rounds of 5 bays mill. Shake vigorously to mix.
4. Arrange watercress, beans, ham sticks shoots and cuccumber washers in the plates.
Add the eggs, sprinkle red peppers drops.
Drizzle sauce and serve immediately.

You want to print this recipe? Remember to click on the elements you want to delete on the preview screen, for a made to measure printing!

Read More

Pin It on Pinterest