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We humbly propose you recipes that my daughter and I have created. We offer them with all modesty since you are nor chefs nor dieticians. We are hopefull that those could help you diversify your menus, and reconcile you with the pleasure of eating and tasting life!
Since we often create new recipes, this section will be very dynamic and we like to think the you will visit this sections regularily. (find in parenthesis the type of cuisine for each recipes)
We would love to have your comments here.
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Potages and soupes
Tendance végétarienne
Various Salads
Salsas, dips and dressings
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Preparation : 20 min.
Cooking time: 15 min. Serves 4.
Ingredients :
250g jumbo shrimps peeled and deveined
250g white-fleshed fish, cut into 1 cm cube
1 baby bok choy or pak-choï
1 stalk lemongrass
2 red or green pepper (hot)
2 cm of minced ginger
5ml of fish sauce
1,25 litre of water
200ml of thick coconut milk
30ml of olive oil
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Preparation :
Mince the lemongrass. Remove the seed of the peppers and cut into small pieces for cooking. Clean the bok choy and slice into thin thong of 3 cm.
In a large saucepan, heat oil over medium heat, then put the ginger, hot peppers and bok choy and stir well until the bok choy softens. Add the water and raise the fire to boil it. Simmer for 2 minutes.
Lower the heat to stop boiling, add the shrimps, the fish and the lemongrass. Cook for 6 minutes.
Stir in coconut milk and serve very hot!
Note :
Lemongrass : lemongrass is a very fragrant rod that adds a delicious flavor to
your Asian soups. Prepares the stem by cutting it in half on its its lengthiness
and retains only the tender part of the root.
Coconut milk : it is sold in can, shake it before opening it to get a thick milk. When you
do not mix, coconut milk separates into a creamy milk above and below, a
very liquid milk. (Thai Kitchen - Premium Coconut Milk Organic-Thailand is said gluten free)
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Preparation : 15 min.
Cooking time : 20 min. Serves 4.
Ingredients :
100g rice vermicelli
300g chicken breast without skin, cut into 1 cm cube
1 baby bok choy or pak-choï
3 green onions, cut into 1 cm cube
4 red or green pepper (hot)
15ml chopped coriander
30ml cornstarch
2 cm finely chopped ginger
5ml of fish sauce
1,25 litre of chicken broth
30ml of olive oil
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Preparation :
Remove the seed from the peppers and cut into small pieces for cooking. Clean the bok choy and slice into thin thong of 3 cm.
In a saucepan, bring to boilling point enough water to cover the noodles, turn off heat and put the noodles in. Let stand until noodles are soft, then drain.
In a large saucepan, heat oil over medium heat, then put half the ginger, half the chili peppers and bok choy stir well until the bok choy softens. Remove from pan and set aside.
Add remaining ginger, the rest of pepper, the fish saude, cilantro and chicken. Fry for 3 minutes. Add broth and bring to a boil. Simmer for 15 minutes.
Lower the heat until it stops boiling, add noodles, the bok choy mix, then green onions, and cook for 5 minutes. Serve very hot!
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Preparation : 15 min.
Cooking time : 12 min. Serves 4.
Ingredients :
250g tofu filament or cube of 1 cm (brend : Horium Organic)
1 green onion cut in cube of 1 cm (oblique)
100g organic miso paste red or white
2 red or green pepper (hot)
15ml tamarind juice
1 litre of water
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Preparation :
Remove the seed from the peppers and cut into small pieces for cooking.
In a saucepan, bring water to a hot but not boiling temperature. Add the hot peppers, miso paste, tofu and let stand 8 minutes over low heat.
Add the onions and tamarind, and let another 4 minutes over low heat, then serve.
Note :
Tamarind : Tamarind gives a sweet and sour flavor to Asian dishes, it is often
used in this suisine style. Tamarind pulp is bought in small bloc covered in platic wrap. It is
dark brown. To use it, you must extract the juice by soaking for 20
minutes, one pulp quantity for 2 parts of warm water. Press from time to time to
extract the juice. Filter before use. Use the juice the same day.
Miso Paste : The miso paste loses its fragrance when incorporated in boiling water. It is best to
incorporate it when boiling water is no longer needed.
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Preparation : 30 min.
Cooking time : 8 min. Serves 4.
Ingredients :
2 celery stalks
2 carottes
1 red pepper
1 zuccini
1 green onion
10 rice papers
5ml of "five chineese spices"
5ml of honey
5ml of soya sauce (light or clear)
5ml of olive oil
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Preparation :
Clean and cut celery, carrots, pepper, zuccini and onion into sections of 6 cm. Mince all lengthwise .
In a nonstick skillet (ceramic is prefered), heat oil over medium heat, and put all the vegetables and mix. When they begin to tender, add spices, honey and soy sauce and cook about 2 minutes, stirring. It is important not to overcook the vegetables in order to keep all their vitamins. Reserve.
In a saucepan, heat the water for the rice papers. It must be large enough to hold a full paper flat. Do not boil water.
Immerse a first rice paper in water a few seconds to tender. Remove carefully the rice paper softened and depose it on a flat surface and then immerse another rice paper immediately. To the center of the paper, put a serving of the reserved vegetables and fold the bottom of the paper on top of vegetables, then the right and finish with the left. Moisten the rice paper sot it sticks on the other party. Repeat this step according to the remaining portions of vegetables.
Note :
Accompaniment Dip-Sauce : Mix 5ml of tamarind juice, 5 ml of sesame oil or peanut, 5 ml of rice vinegar in 150ml of water. Enjoy!
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Preparation : 30 min.
Cooking time : 10-15 min. Serves 4.
Ingredients :
200g chicken livers
200g goat cheese
500g baby spinach
30g walnuts or pecans
20ml of olive oil
30ml balsamic or sherry vinegar
Salt and pepper
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Preparation :
Trim chicken livers in two along the opening and remove the guard link. Cut into pieces of 1 cm. Wash spinach. Crumble the cheese.
In a skillet, put 10ml of olive oil and heat the nuts over low heat until tender. Reserve. Deglaze skillet by increasing your fire and adding 10ml of vinegar. Rubbing the bottom and maintain medium-high heat. Put the chicken livers. Add salt and pepper and stir until the livers are cooked. (Almost no more than pink inside). Reserve.
In salad presentation bowl, put the spinach, add the chicken livers. Drop the goat cheese and garnish with walnuts. Mix the remaining oil, vinegar and sprinkle the salad. Add salt and pepper and serve!
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Preparation : 15 min.
Cooking time : Aucune. Serves 6.
Ingredients :
2 ripe avocados (dark green and tender)
1 or 2 roma tomatoes (italian)
1/2 red pepper
1 garlic bulb or 5ml organic crushed garlic
20ml lemon juice
Salt and pepper
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Preparation :
Halve the avocados and keep only the flesh ;-). Clean or tomatoes, and cut into cubes. Clean the peppers and cut into cubes. Finely chop the garlic and remove the seed.
In a bowl, mix all ingédients and mash those with a foot blender or food processor. Serve immediately. Keep the rest in the refrigerator. Stir before serving.
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Preparation : 15 min.
Cooking time : 1 h 30. Serves 4.
Ingredients :
796ml organic tomatoes
156ml tomato paste
1 small green pepper
3-4 mushrooms (optional)
1 onion
2 red or green pepper (hot)
15ml crushed jamaican pepper
30ml cumin seeds
15ml sugar
10ml of olive oil
Salt and pepper
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Preparation :
Mince the onion and cut into small pieces green pepper and mushrooms (optional).
In a saucepan, heat oil over medium-high. Put onion, peppers, hot peppers and fry until softened.
Add remaining tomatoes and the tomaot paste, mix together and bring to a boil. Lower heat and reduce to obtain a paste-type salsa. Add sugar and cumin 30 minutes before stop cooking.
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