Recipes
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Oven-baked mini omelettes with semi-dried basil and parsley
Preheat the oven to 160°C...Read more -
Legume falafel
Thoroughly drain the chickpeas and peas and blend in a mixer. Add the garlic, mint leaves, spices, lemon rind, yeast, flour and a pinch of salt.Read more -
Pea burger and creamy egg
Finely slice the fresh onions, including the green tops and sauté in a pan with a drizzle of oil and a little water. Thoroughly drain and dr...Read more -
Beetroot crêpes with ricotta and avocado cream
Use a hand blender to blend the beetroots to obtain a purée; pour into a large bowl. Add the flour and the whole eggs, dilute with the plant...Read more -
Baked fennel balls with tomato and pesto
Wash and slice the fennel. Season with oil and salt, place onto a baking tray and bake at 180° for approximately 30 minutes. Once cooked and...Read more -
Turnip and beetroot salad with cheese and coffee reduction
Wash the beetroots. Add the apple vinegar, sugar, 2g salt to a saucepan then pour in 750 ml water. Bring to the boil, then cook the vegetabl...Read more -
Bitter herb fritters with dried tomatoes in oil
Peel and finely slice the onions, wash and finely chop the herbs. Add two spoons of oil to a pan and brown the onions with the herbs and 20m...Read more -
Spelt focaccia with spring vegetables
Place the flour, crumbled yeast, honey and salt in a bowl. Gradually add the water, 15 ml of oil and stir to obtain a homogeneous dough. Pla...Read more -
Bruschetta with vegetables and cannellini beans
Peel and finely slice the onions. Heat 4 spoons of oil in a saucepan, add the onion, the peeled and thinly sliced carrots along with the tu...Read more -
Wholemeal roll with chickpea and avocado cream
Cut the rolls in half and grill them. Blend the chickpeas with a spoon of lemon juice, the parsley, a little oil and a pinch of salt to ob...Read more
