Recipe : summer soup with beetroot, gazpacho style
Aug03

Recipe : summer soup with beetroot, gazpacho style

Version française Fresh, sweet, pink, seasonnal and just delicious, this is the cold beetroot soup ! The high season of the red beetroot is from July to october but because it’s easy to grow early ones and relatively easy to preserve, it’s definitely possible to benefit from its nutrients much longer (store in a fresh dark room). Beetroots are full of vitamins and minerals. They are recommended for people suffering from...

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Recipe : Savoury tart with swiss chard and wild spinach
Jul14

Recipe : Savoury tart with swiss chard and wild spinach

Version française For a meal full of iron and vitamins !   Ingredients : 1 big handful swiss chards cut into pieces 1 big handful wild spinach 1 handful green olives 2 eggs 25 cl milk 15 cl cream 1 pinch nutmeg Olive oil For dough : 150 g floor 75 g butter 1 pinch salt 40 ml water Aren’t they beautiful my colorful Swiss chards and my wild spinach?!? 🍃😍 . . . #homemade #homemadefood #permaculture #urbanfarming #swisschard...

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Recipe : Bulgur, tabouleh style with mint
Jun27

Recipe : Bulgur, tabouleh style with mint

Version française Cold or warm, easy recipe to invite middle eastern flavours at your table And if you have ratatouille leftovers in your fridge, this recipe will be even easier and quicker to make ! As a main course, don’t forget to add some proteins into your meal with a soft-boiled egg, an omelette, some bread with cheese, a small piece of grilled chicken or a yogurt for dessert. If you’re vegan, you can add some fried...

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Recipe : Pasta with girolle mushrooms and asparagus
Jun13

Recipe : Pasta with girolle mushrooms and asparagus

Version française Because dry mushrooms are very surprising… … And also because it’s asparagus’ season, YAY ! There is nothing easier than drying mushrooms after a harvest. Sliced or in one piece, in order to dry mushroom you simply need to let them be on something that let the air passes easily (like a potato bag, a shelf, a tray with holes… and best if it’s under the sun) and turn them over from...

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Recipe : Tartizza with Beet, cheese, mushrooms and rucola
Jun07

Recipe : Tartizza with Beet, cheese, mushrooms and rucola

Version française An unsual homemade tart/pizza for a colorful meal ! At last it’s beetroots time ! Yipi ! And when you’ve prepared almost a ton of beetroot dip for a birthday party, you need to be creative to use it on something else than a toast… And this is how the tartizza was born ! It’s not really pretty but definitely tasty. Ingredients (for an entire oven tray) : For the dough 300 g floor 10 g dry yeast...

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Recipe : Red lentils and ratatouille
May31

Recipe : Red lentils and ratatouille

Version française Red lentils and ratatouille for a meal full of fibers, vitamins and proteins without any big expenses Finally June is here !!! At last, it’s ratatouille time with its wonderful mediterranean smell and colors. And for saving money (or starting to think sustainable by limiting our meat consumption, or simply finding a new way of eating ratatouille) here is a colorful way of making a healthy meal with ratatouille...

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Beetroot, apple, blue cheese and walnuts for a super pink salad
Mar16

Beetroot, apple, blue cheese and walnuts for a super pink salad

Version française Sweet and savoury option for a colored lunch under the sun of Portugal Beetroot (from May to October) + apple (from October to March)… This combination shouldn’t be available if we only eat seasonal fruits and vegetables. But because beetroots are easily kept fresh under special conditions (dark fresh room or buried somewhere in the garden surrounded with sand, paper, straws… ) to mix these two...

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Recipe : Colorful salad with winter vegetables !
Mar15

Recipe : Colorful salad with winter vegetables !

Version française Carrots, lentils, leek, onions and coriander… Easy !   Ingredients (for 4 persons) : 250g red lentils 4 carrots 2 leeks 2 medium onions 1 Tbsp fresh choped coriander 1 Tbsp sugar 1,5 Tbsp mustard 1 egg yolk Olive oil Neutral oil 1,5 Tbsp lemon juice 2 pinch salt Preparation : Wash, peel and chop all vegetables, coriander and wash lentils. Cook carrots : Boil with a Tbsp sugar (to keep the bright color)...

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Recipe : Raw salmon with lime, apple and coriander
Feb24

Recipe : Raw salmon with lime, apple and coriander

Version française From February to April, it’s salmon time ! Tartare (raw meat) is easy as it doesn’t require any cooking process. But if there isn’t any cooking process, the quality of the recipe depends on the ingredients you mix together and the sauce you choose. Salmon is a very fat fish, therefore sour ingredients like lime will compensate the fat effect on the tongue and honey will help balance the sour effect...

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Lentils, carrot and cumin soup
Jan25

Lentils, carrot and cumin soup

Version française A delicious soup with a little eastern twist Ingredients : 1 glass red lentils 1 onion 3 carrots 1 leek 1,5 L water (or stock) 1 Tsp powder cumin Optionnal : 1 Tbsp single cream Preparation : Peel and slice onion and leek and steam them. Peel other vegetables, cut into pieces (the smaller the pieces, the quicker the cooking process). Add vegetables to onion and leek, add water (or stock), add lentils and leave it...

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