Fennel salad, butter soup, brownies… 6 green recipes for winter

♦ Contrast

Fennel salad

As in music or painting, some chords or, conversely, some delicious dissonances tickle our senses with more malice than others. This fennel salad with its contrasting colors and flavors is proof of that and you can almost see them struggling to complete a happy alliance on the plate.

Peel a squash, grate it and squeeze the juice.

• Finely chop 1 bulb of fennel and mix with 3 handfuls of beautiful iceberg lettuce, also cut into strips

• Cut about twenty black Kalamata olives and cut into four

• Prepare the sauce by mixing 1 tablespoon mustard, 2 tablespoons orange juice, 4 tablespoons olive oil, 4 rows of black pepper mill and 1 teaspoon curry.

• Do not add salt, olives take care of this…

Divide the fennel-lettuce mixture mixed with the sauce into shoulder plates and then arrange the orange and olive segments nicely.

• Enjoy with artisanal olive bread.

→ RECIPE. Preshi, pay attention to our kitchens!

♦ Warm

Two soups

Along with the classic watermelon soup, these two soups are ideal for warming a table and withstanding frost.

► Soup with parsley and caramelized onion:

• Fry 3 large minced onions in olive oil

• Add 2 tablespoons brown sugar and let the onions caramelize over low heat

• Add 25 cl of dry white wine and 3 large parsley cut into pieces, cover and simmer for 20 minutes.

• Add 1 liter of vegetable juice, bring to a boil and simmer for 10 minutes covered and over low heat.

• Mixer

• Add fleur de sel, pepper, a little almond cream for softness or hazelnut oil

• Sprinkle with fresh thyme.

► Soup with butter, onion, turmeric and curry:

• Fry 3 large onions minced in olive oil, add a peeled and grated turmeric rhizome, two tablespoons of lightly seasoned curry and pepper.

• Add the unpeeled butter, removed from the seeds and cut into pieces

• Barely cover with vegetable juice

• Bake in a casserole for 20 minutes

Stir, add a can of coconut milk, salt and fresh coriander.

Ues Comforters

curry with Thai vegetables

It is not forbidden, these days, to rejoice, warming hearts and spice up tastes. Therefore, a small gastronomic diversion through Thailand is essential by improvising a comforting and extremely simple vegetable curry.

• First fry for 15 minutes on low heat, in a little water and a little sunflower oil, 3 potatoes and 2 carrots (for 4 people) cut into large cubes, with 1 lemon stick cut in half lengthwise, 1 clove of garlic and just as much ginger. , cut into small cubes

• You can also add peas, green beans, 1 eggplant,
as desired

• Then cover with 400 ml of coconut milk

• Add a grid of soy sauce and another lemon

Sprinkle to taste with curry powder, turmeric, cayenne pepper (or sweet pepper)

• You can replace these spices with a tablespoon of yellow curry paste

• Once the vegetables are ready, add 2 cubes of zucchini

• When serving, add fresh coriander to the dish, which is accompanied by rice.

→ KITCHEN. Japanese cuisine is so much more than sushi!

♦ Me diell

Gratin mango and pineapple

In the heart of winter, we are suddenly overwhelmed by nostalgia for summer fruits, unbearable as we are for healthy strawberries, cherries and cakes and velvety peaches! Here’s a mango and pineapple gratin very simple to make and wonderfully comforting, which proves that even the cold season has its treasures.

• Preheat the oven to the grill position

• On individual ramekines (those used for brûlée cream), place mango slices and pineapple pieces about an inch thick, choosing highly ripe fruits.

• Lightly sprinkle each ramek with granulated or granulated sugar

• Once the grill is browned, turn off the oven and place the gratins in it for a few minutes: remove as soon as the sugar is browned, the fruit must not be ripe.

• Sprinkle the gratins with organic lime peel, the delicate aroma of which combined with pineapple is wonderful

Enjoy immediately accompanied, if you want a more festive dessert, with a spoonful of mango or coconut syrup.

A glass of “late harvest” gewurztraminer can also crown the symphony of tastes!

♦ Nomad

Brownie without baking

Sun-drenched, sweet and coppery dates come just in time for frost to pamper our tastes and teleport us south. Made by a pioneering organic brand (1) and tailored in our own way, this unbaked brownie unfolds an invigorating bouquet with exotic flavors.

• Dog 200 g of fresh Deglet Nour dates (our favorites) and cut into pieces.

• In a food processor, chop 120 g of pecans, walnuts or cashews.

• Then add the dates and grate them with 2 tablespoons of tahini (sesame puree), 1 raisin, 2 rice syrup, 4 chia or sesame seeds, 6 cocoa powder, a spoonful of vanilla seeds and a little salt.

• After a dough ball is obtained, we spread the mixture in a mold covered with baking paper

• Press, smooth until you get a plate 2 cm thick

• Store 4 hours in the refrigerator or 1 hour in the refrigerator

• Cut into slices and serve with a salad of oranges, cinnamon and minced mint leaves to enhance this dessert with a sharp touch of freshness.

→ PRACTICAL. Dates make the beautiful days of our dishes

♦ Party

Roasted lentils with cranberry

Discovered at Christmas, this roast of blueberry lentils by German blogger Bianca Zapatka (2) has captivated all generations.

• Bake al dente in 260 ml of water 130 g of green lentils

Fry for 4 minutes in olive oil, a minced onion, then 4 cloves of garlic, minced for another 1 minute.

• Turn on the oven at 180 ° C

• In a food processor, grind 75 g of oats and 2 tablespoons of flax seeds in flour.

• In a large bowl add the drained lentils, 400 gr drained canned red beans, 100 gr walnuts, 100 gr sunflower seeds, onion and garlic, 3 tablespoons water.

• Mix lightly, the mass should remain lumpy

• Add 120 g grated carrots, 200 g grated mushrooms, 1 tablespoon thyme, 1 rosemary, 1 parsley, 2 tomato puree, 1 mustard, 2 soy sauce, 1 teaspoon paprika, pepper salt.

Place in a baking tin lined with parchment paper and bake for 30 minutes in the oven.

Coat the top with 2 tablespoons of cranberry jam mixed with 2 ketchup

Bake for another 20 minutes. Leave for 15 minutes

Garnish with rosemary.