Sweet pancakes with quinoa, apples and maple syrup

Sweet pancakes with quinoa, apples and maple syrup

0

For Chandeleur, discover this recipe for sweet quinoa pancakes. Ideal for garnishing your snacks and desserts with the topping of your choice!

Ingredients for 4 people (about ten pancakes)

125 g quinoa
250 g milk of your choice
3 whole eggs
20 g sugar
35 g neutral oil
1 pinch salt
For the garnish :

2 apples
1 sachet vanilla sugar
maple syrup

I ORDER MY QUINOA

Recipe

Slice 2 apples into strips and place in an ovenproof dish. Sprinkle with vanilla sugar and drizzle with maple syrup.
Place in a preheated oven at 180°C. Once the apples are golden, remove from the oven and set aside.
Blend 125 g quinoa and place in a salad bowl. Add 20 g sugar, 35 g neutral oil, 3 whole eggs, a pinch of salt and 250 g milk of your choice. Mix well.
In a hot frying pan, make your pancakes. Set aside.

For dressage : Place a pancake on a plate and add a few apple slices on top. Drizzle with maple syrup.

Quinoa

Known as the “Rice of the Incas”, quinoa has been cultivated since 5000 BC. Quinoa is used as a cereal, although it belongs to the Chenopodiaceae family, like spinach and beet. Gluten-free, rich in protein, antioxidants, B vitamins, minerals and trace elements, quinoa has an impressive track record. quinoa is highly recommended for its nutritional qualities. First of all, this superfood is very rich in fiber.

I ORDER MY QUINOA

Read More
Coral lentil croquettes with avocado dip

Coral lentil croquettes with avocado dip

0

A recipe for coral lentil croquettes to die for! Dipped in avocado dip, you won’t be able to resist them. We chose an avocado dip, but the croquettes also go very well with hummus or a Greek yoghurt sauce. So get testing! Don’t hesitate to give us your feedback.

Ingredients for ten croquettes

For croquettes

– 250 g coral lentils– 80 g chickpea flour– 2 garlic cloves– 1 lemon– 1 shallot– 1 vegetable stock– 1 tsp ground cumin– 1 tablespoon tahina– 1 tsp 4 spices

For the breadcrumbs

– 60 g flour– 2 eggs– 125 g breadcrumbs

For the avocado dip

– 2 avocados– 1/2 lemon– 1 tsp cumin– 1 tsp curry powder– 1 tsp paprika– 100 g Greek yoghurt– 2 tablespoons olive oil – Frying oil

I ORDER MY CORAL LENTILS

Recipe

For croquettes

Brown the shallot in an oiled frying pan.
Then add the coral lentils.
Stir and cover with stock. Cook for the time indicated on the lentil pack.
Drain your lentils. Then blend them in a blender.
Place your blended lentils in a bowl and add the chickpea flour, lemon juice, garlic, 4-spice mix, cumin, tahina and olive oil. Mix and refrigerate for 30 minutes.
After 30 minutes, shape your croquettes by hand. Then dip each one in the flour, then in the egg yolk and finally in the breadcrumbs.
Then fry for a few minutes. Once golden, place them on absorbent paper. They’re ready!

For the avocado dip

Mix the avocado flesh in a bowl, add the juice of 1/2 lemon, the Greek yogurt and the spices, and blend until smooth. You can add a little coriander or olive oil if required.

La lentille corail

Easy to prepare, coral lentils can be used in a variety of ways: in soups, salads, dahls or as a side dish. Thile very low in calories, they are also high in energy, thanks in particular to their 6.3 mg of iron per 100 g consumed, and 15.4 mg of soluble fiber per 100 g of lentils.

I ORDER MY CORAL LENTILS

Read More
Coral lentil blinis & spread

Coral lentil blinis & spread

0

Discover this recipe for coral lentil blinis & spread, ideal for aperitifs.
Adapt to your favorite spread.

Ingredients for twenty blinis

100 g coral lentils sabarot
20 cl water
1 tbsp olive oil
Spice of your choice
1 jar of spread Sabarot
Salt and pepper

I ORDER MY CORAL LENTILS

I ORDER MY SPREADS

Recipe

Take 100g of coral lentils, cover with water and leave to soak for 30 minutes.
Once softened, drain.
Pour the mixture into a blender, add 20 cl water, 1 tbsp olive oil, the spice of your choice and salt and pepper.
Mix it all together
In a hot, oiled frying pan, shape blinis.
Once cooked, set aside.
Take the jar of Sabarot spread of your choice and place it on your blinis.
You can add edible flowers or crudités for decoration.

Coral lentils

Easy to prepare, coral lentils can be used in a variety of ways: in soups, salads or as a side dish.

I ORDER MY CORAL LENTILS

Sabarot Spreads

Exclusive to Sabarot, discover the new family of Tartinades and let yourself be tempted by our original blends.
Ideal as an aperitif, on simple toast or a slice of fresh bread. Open, spread and enjoy!

I ORDER MY SPREADS

Read More
Pumpkin stuffed with snails and comté cheese

Pumpkin stuffed with snails and comté cheese

0

For the festive season, discover this recipe for pumpkin stuffed with snails and Comté cheese.

Ingredients for 4 people

3 dozen Sabarot snails
100 g Comté cheese
1 pumpkin
20 cl white wine
20 cl cream
100 g smoked bacon
1 shallot
curry
1 parsley sprig
a handful of walnuts
salt, pepper

I ORDER MY SNAILS

Recipe

Drain and rinse your snails.
Preheat oven to 220°C
Empty the pumpkin and keep the cap.
Place your pumpkin in a dish, drizzle with oil and place in the oven for 30 to 40 minutes.

Preparing the stuffing :

Finely chop the shallot, smoked bacon and walnuts.
In a hot pan, add the pieces of smoked bacon, shallot and snails. Mix well.
Add the white wine, cream and walnuts. Season, mix and set aside.

Remove the pumpkin from the oven. Scoop out the cooked flesh and add to the mixture. Mix well.
Garnish the inside of your pumpkin with the mixture. Add the Comté cheese on top.
Bake au gratin for 10 minutes.
Meanwhile, chop the parsley.
Once the potimarron is au gratin, remove from the oven and add a few pieces of parsley and a slice of smoked bacon.

Burgundy snails

The Burgundy snail is generally considered the best snail by gourmets.

I ORDER MY SNAILS

Read More

Pin It on Pinterest