A light and vegan lunch prepared in just 5 minutes based on Soisson beans heated in tomato sauce and flavoured with herbs and olive oil. You may be interested to read Moroccan coffee with cinnamon recipe/ high protein veggie burger recipe/ pumpkin medallions with speck recipe.

Ingredients

Main course 4 Per person

1 box of Soisson beans 400 g (250 g dripped weight)
2,8 l of tomato sauce, eg. Tomato sauce
½ bunch mixed aromatic herbs, eg. parsley and chives
2 tsp of olive oil
1 slice of protein bread

How to proceed

Drain the beans, rinse them under cold water and drain them. Mix the beans with the tomato sauce and heat everything in the microwave. Chop the herbs with the scissors then spread them over the beans, sprinkle them with olive oil and serve with the bread.

Useful tips

To taste, season with herb salt and a sprinkle of pepper.

Quick & easy: a gluten-free vegan meal, low in carbohydrates and high in proteins, based on smoked tofu, alchechengi, formentino and edamame. You may be interested in reading oatmeal yoghurt cups recipe/ calzone dough no yeast recipe/ pumpkin medallions with speck recipe.

Ingredients

Main course per 1 person
115 g of smoked tofu
100 g Alchechengi
100 g of Formentino
2 tbsp of vegan salad dressing
30 g d'Edamame Mix (miscella edamame and more)

How to proceed

Cut the tofu into slices. Cut the alchechengi into small pieces as desired and serve with the tofu and the formentino. Drizzle with the salad dressing and accompany with the edamame mixture.

Quick & easy: chickpea, avocado and tofu salad is a vegan dish, also ideal for the office, which is prepared in just 5 minutes and with few ingredients. You may be interested to read asparagus cake recipe/ healthy yoghurt cake recipe/ pumpkin medallions with speck recipe.

Ingredients

Main course per 1 person

1 box of chickpeas of 230 g, drained weight 138 g
½avocado
115 g of tofu or smoked tofu
1limetta
sale
Peper
10 g of sprouts, eg. beetroot or horseradish sprouts
cilantro for garnish

How to proceed

Rinse the chickpeas under lukewarm water and let them drain well. Pitted the avocado, remove the pulp from the peel with a spoon and cut it into slices. Cut the tofu into cubes. Halve the lime and squeeze the juice over the tofu. Season with salt and pepper. Serve everything with the sprouts and top with the coriander.

Useful tips

This dish can be prepared in advance.

Vanilla, sugar and butter sublimate the vanilla risotto. Excellent with sugar and cinnamon or fruit compote. A delicious snack. You may be interested to read Moroccan coffee drink/ wild rice spinach salad recipe/ salmon salad with peppers recipe/ Lamb couscous with the vegetable recipe.

Ingredients

Sweet meals per 4 people

1 vanilla bean
9 l of milk
200 ground grain rice, eg. Native to
1 dam of salt
40 g of sugar
1 tablespoon of butter

How to proceed

Preparation: 20 minutes
Rest: 15 minutes
Total time: 35 min

Score the vanilla pod lengthwise. Remove the seeds by scraping them. Bring broth to a boil in the milk, along with the rice and salt. Simmer the rice over low heat for approx. 15 minutes, stirring from time to time. Turn off the heat, cover the pot with a lid and leave the rice to rest on the hot plate on the stove for approx. 15 minutes, until the rice has absorbed the milk and is soft. Mix the rice with the sugar and add the butter.

Useful tips

Enjoy the solitaire sprinkled with sugar and cinnamon or with a fruit compote.
For a sweet dinner, double the quantities for the preparation of vanilla risotto.

A dish in full autumnal style: semolina dumplings cooked in the oven and served with chives and mushrooms stewed with garlic and onions. Delicious! You may be interested to read wild rice spinach salad recipe/ mille-feuille cake recipe/ Lamb couscous with vegetable recipe/ Pastel de nata recipe.

Ingredients

Main course per 4 people

800 g of mixed mushrooms, eg. champignon, shiitake and Cardoncelli
1 onion
2 garlic cloves
2 bunches of chives
2 tbsp of olive oil
sale
paper
semolina dumpling
5 l of milk
5 l of water
1 teaspoon of salt
nutmeg
200 g of durum wheat semolina
2 tbsp of grated cheese, eg. parmesan
2 eggs

How to proceed

Preparation: 20 minutes
Cooling down
Baking in the oven: 5-7 minutes
Total time: 1 h 57 min

For the gnocchi, bring the milk to the boil with the water. Season with salt and nutmeg. Sprinkle the semolina. Stirring occasionally, let it swell over low heat for approx. 5 minutes. Stir in half the cheese and the eggs. Season the mass with salt and nutmeg. Let it cool down.

Clean the mushrooms and remove the sand residue. Cut them into small pieces. Chop the onion. Squeeze the garlic. Finely chop the chives.

Preheat the oven to 200 ° C. Grease the pan with a little oil. With two spoons, form large semolina dumplings and arrange them in the pan. Sprinkle with the remaining grated cheese. Gratin in the centre of the oven for 5-7 minutes. Fry the onion and garlic in the remaining oil. Add the mushrooms and stew them over medium heat until they wilt slightly. Season with salt and pepper. Spread the chives and serve the mushrooms with the semolina dumplings.
 

The ideal dish to face the cold season: cordon bleu with a delicious filling of red chicory, apple and pepper cheese. Mouth-watering! try also this Moroccan coffee with the cinnamon recipe too.

Ingredients

Main course per 4 people

4 veal slices for 120 g cordon bleu
salt
paper
2 eggs
100 g of white flour
200 g of breadcrumbs
2 l oil, eg. peanut oil
120 g of butter
Stuffed
100 g of red chicory
100 g pepper cheese, eg. Belio
1 small apple of approx. 120 g
paper

Freind's kitchen recipes, high protein veggie burger recipe.

How to proceed

Preparation: that. 30 minutes

For the filling, cut the chicory lengthwise in half and remove the torso. Cut the leaves into 5 mm strips. Thinly slice the cheese. Cut the apples into quarters, core them and cut into thin slices. Beat the slices well, placed between two sheets of butcher's paper or in a bag for frozen foods. Spread the filling over the meat and pepper. Fold the meat in half, press the edges well, add salt and pepper.

Beat the eggs in a deep dish. Pour the flour and breadcrumbs into separate soup plates. Pass the meat first in the flour, making sure it is well covered over the entire surface. Press the edges again, then pass the slices first in the egg and then in the breadcrumbs. Press the breading firmly onto the meat.

Heat the oil and butter in a saucepan over medium heat. Slowly brown the cordon bleu, turning them twice, depending on the thickness for approx. 10 minutes. As soon as the breading turns golden and the filling begins to come out, remove the meat from the pan. Drain the cordon bleu on kitchen paper. You may be interested to read Dates, nutrients and energy blogpost/ Stuffed Potatoes with Salmon recipe.

The pine nuts in the dough give this vegetarian dish, also appreciated by carnivores, an extra touch: straight from the oven, broccoli in cake! try also this calzone dough recipe too.

Ingredients
 

The main course for 4 people

for 1 pan of 12 x 25 cm

2 l half cream
3 eggs
salt
paper
butter for the pan
flour for the pan and for flattening
20 g of breadcrumbs
200 g of frozen broccoli, thawed before use
Pasta
50 g of pine nuts
250 g of semi-white flour
1 knife tip of baking powder
1 teaspoon of salt
150 g of cold butter
1 tablespoon of white wine vinegar
3 tbsp of water

Freind's kitchen recipes, strudel of peaches recipe.

How to proceed
 

Preparation:
that. 25 minutes
Marinating:
at least 30 minutes
Baking in the oven:
40 minutes
Total time:
1 h 35 min

For the pasta, lightly toast the pine nuts in a non-stick pan. Let them cool and finely chop them in a food processor. Mix them with the flour, baking powder and salt. Add the butter into small pieces and quickly rub the ingredients between your fingers until you get a crumbly dough. Incorporate the vinegar and water. Knead and, if necessary, add more water. Cover the pasta and put it in a cool place for at least 30 minutes.

For the sauce, beat the cream with the eggs. Salt and pepper. Preheat the oven to 200 ° C. Grease the pan with butter and sprinkle it with flour. Before rolling out the dough, knead it until it becomes soft and homogeneous. Then form a 14 × 28 cm rectangle. Place it in the pan, and press it well into the mould. Prick the bottom with a fork.

Sprinkle with breadcrumbs. Spread the broccoli and cover with the sauce. Bake the cake in the lower part of the oven for env. 40 minutes. You may be interested to read veal tongue with thistles cream recipe/ Orange Poke Cake Recipe.

A night in the fridge and this delicious porridge is ready to enrich your breakfast or brunch with a burst of flavour and vitamins. try also this millefeuille cake with the cream recipe too.

Ingredients

Brunch / Breakfast per 4 people

5 kiwi
1 lemon
4 tbsp of sugar
1 tablespoon of vanilla paste
2 l of water
200 g of rolled oats

Freind's kitchen recipes, sago coconut cookies recipe.

How to proceed

Preparation:
that. 15 minutes
Soak all night
Total time:
12 h 15 min

Peel the kiwis and cut them into four parts. Squeeze the lemon. Blend the juice with the sugar, vanilla paste, water and kiwis. Set aside some kiwi sauce and mix the rest with the rolled oats. Cover and refrigerate overnight. In the morning, serve the porridge with the sauce set aside. You may be interested to read Juniper, antioxidant and antibacterial blogpost/ Wheat germ oil blogpost.