Catalan chickpea risotto

Catalan chickpea risotto

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Makes: 4 servings

15-30 minutes
 
 

Easy

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Ingredients

100 gr (3.5 oz) chickpeas or fast-ccoking chickpea
150g (5.3 oz) Orzo pasta
200g (8.8 oz) bacon bits
150g (5.3 oz) chorizo
1 onion
1 garlic clove
2 tsp olive oil
1 jar basil/cherry tomato sauce
1 tbsp paprika
70cl water

 Recipe by our partner blogger
Les délices de Létiss

Directions
1. Sweat the chopped onion and garlic clove in olive oil. Add bacon bits, chorizo and cook for about 5 minutes.
2. In the meantime, cook the chickpeas in boiling water for about 15 minutes. Add the orzo pasta to the pan and sauté for about a minute and pour about ¼ of the water and half a jar of tamato sauce. Stir regularly and add the remaining water one ladle at the time.
3. Add chickpeas, paprika, and the remaining sauce. Season to taste and serve.

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Assortment of cereals with whole mushrooms

Assortment of cereals with whole mushrooms

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Makes: 1 serving

More than 45 minutes

Easy

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Ingredients

Spelt: 40g per person (1.4 oz)
White quinoa: 40g per person (1.4 oz)
Red quinoa: 40g per person (1.4 oz)
Premium poricini mushrooms (cepes) (or fresh porcini mushrooms)
Premium chanterelles (or fresh chanterelles)
Pepper drops
Cream, spices

Directions
1. Spelt (risotto way cooking)
Heat a little oil in a pan, put the spelt, stir. Add the vegetables broth and herbs (coriander) ladle by ladle when the spelt absorb water for 40 minutes until it’s cooked.
2. Red and white quinoa
Put the quinoa in boiling and salted water, cook for 10 minutes.
3. Mushrooms
Take a whole porcini mushroom and bake softly on all sides (or take some porcini mushrooms from the Premium range and simply reheat). Cook chanterelle mushrooms (idem).
4. In the bottom of a strainer, put half a tea ball, fill the strainer with quinoa and spelt, unmold.
5. Make a sauce by mixing spices and herbs in plant cream and drop into volcanoes. Add the chanterelles in cereal volcanoes. Use pepper drops as topping.

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

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Blueberry, banana and lemon smoothie

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Makes: 2 big smoothies

Less than 15 minutes

Very easy

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Ingredients

1 Jar of blueberries (37cl/13 fl oz) in juice
1 Lemon
2 ripe bananas
35cl (8 fl oz) Almond milk

 Recipe by our partner blogger
Geek & balsamique

Directions
In a processor, blend the chopped bananas, the Sabarot blueberries with the juice, the lemon juice and almond milk, until the texture becomes smooth.

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

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Mediteranean way snails in cooking pot

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Makes: 4 individual cooking pot

10-15 minutes

Very easy

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Ingredients

Four dozen snails
50 g (1.7 oz) butter
50 cl tomato coulis
a clove of garlic
a bunch of parsley
a branch of Basil

 

Recipe by our partner blogger
Mignardises and co

 

Directions
1. Melt the butter in a pan and add the garlic, basil and parsley chopped. Stir.
2. Drain the snails and add them to the saucepan. Pour tomato coulis.
Reduce very gently over low heat for about 10 minutes.
3. Serve immediately in cups with a good slice of bread!
 

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Potatoes stuffed with mushrooms and snails

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Makes: 3 servings

30-45 minutes

Easy

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Ingredients

4 large potatoes
24 Burgundy snails
50g (1.8 oz) chanterelles in a jar
Breadcrumbs (or crushed crackers)

For the bechamel sauce with garlic

25cl of milk
25g (0.9 oz) of butter
1 tbsp of flour
2 cloves of chopped garlic
2 tbsp of fresh parsley
2 tbsp of breadcrumbs

Recipe by our partner blogger
Les délices de Létiss

Directions
1. Wash the potatoes without removing the skin.
2. Cook 20 minutes (steam), take out and a let cool.
Then cut them in half along the length, dig a hole with a teaspoon (keep the potato flesh to make a puree if you want).
3. Drain the snails and chanterelles, cut the mushrooms into pieces.
Garnish each half of potatoes with 3 snails and one teaspoon of mushrooms pieces.
4. Prepare the garlic bechamel sauce: melt the butter in a pan over low heat.
Add flour when it’s just melted, mix all vigorously. Mix with one-third of cold milk, mix with a whisk until thickened, then add the  whole milk stirring regularly. Incorporate the chopped cloves of garlic and parsley, well mix.
5. Preheat the oven to 200° C.
Pour the bechamel on potatoes, sprinkle with breadcrumbs and place in an oven plate.
Place under the grill in the oven for 5 to 10 min, so that they are golden brown and crispy.

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