In the kitchen, all the flavors mix and can give rise to delicious dishes. For inveterate vegetarians or simply those who want a change, we have unearthed for you some simple and gourmet recipes that will make your mouth water.
Sweet potato gnocchi with pesto – 4 people
300g sweet potatoes
65g potato starch
60g brown rice flour
2 tablespoons pesto
4 handfuls of arugula
Peel the sweet potatoes and steam them for 25 minutes. Mash and salt. Add the potato starch and flour, while mashing the sweet potato. Knead until you get a smooth paste. Divide the ball into 4 parts and roll each into a sausage shape (approximately 2cm in diameter). Cut them into slices like gnocchi and mark each piece with the back of the fork. Plunge the gnocchi into a pan of boiling salted water and take them out when they rise to the surface. Mix with pesto on a plate and arrange arugula leaves on top. Let's eat!
Eggplant clafoutis – 4 people
2 eggplants
150g goat cheese
3 large eggs
1 teaspoon cornstarch
20cl liquid cream
2 pinches of thyme
4 tablespoons olive oil
Salt and pepper
Rinse the aubergines and cut them into cubes. Brown in a pan for 5 minutes with olive oil. Drain on absorbent paper. Add salt and pepper. Preheat the oven to 200°C. Beat the eggs with the cornstarch, cream, salt, pepper and thyme. Arrange the aubergines in ramekins, add the goat cheese in small pieces. Pour the preparation on top. Bake 10 to 15 min. It's ready!
Savory cheesecake with zucchini, sesame, nuts and herbs
250g ricotta
1 punnet of feta
20cl liquid cream
150g TUC
70g melted butter
2 tablespoons sesame seeds
70g of butter
4 sprigs of mint
1 bunch of chives
4 sheets of gelatin
2 zucchinis
50g walnuts
1 lemon zest
1 half teaspoon of Espelette pepper
Salt
Rehydrate the gelatin sheets in a large bowl of cold water. Lay parchment paper in the bottom of a springform pan and butter the sides. Mix together the TUC, sesame seeds and melted butter. Press this dough into the bottom of the mold. Wash the zucchini, remove the ends and grate them with a large-hole grater. Immerse them for a minute in a pot of boiling salted water. Drain and rinse with cold water to stop the cooking. Squeeze the zucchini in your hands to remove the water. In a bowl, whip 15cl of cold liquid cream and the ricotta, until frothy. Add the cubed feta and blend again. Heat the rest of the cream in a saucepan. Squeeze the gelatine sheets to extract the water and add them to the cream. Mix well to dissolve them. Pour the mixture into the salad bowl and mix well. Chop the mint and chives that you add to the mixture, along with the zucchini and lemon zest. Salt, add the Espelette pepper. Pour the preparation on the bottom of the cheesecake and place in the fridge for at least 6 hours. Before serving, crush the walnuts on top and arrange the rocket leaves.
Beet and chickpea burgers – 8 burgers
1 large raw beetroot
2 carrots
1 half onion
1 clove of garlic
1 tablespoon cider vinegar
2 tablespoons olive oil
40g brown rice flour
100g cooked brown rice
150g cooked chickpeas
1 egg
2 tablespoons chopped cilantro
1 teaspoon ground cumin
2 tablespoons pumpkin seeds
Preheat the oven to 180°C. Peel and cut the beetroot and carrots into cubes. Peel and chop half the onion and the garlic. Mix everything together in a casserole dish. Salt, add vinegar and oil and mix. Bake for 35 minutes. Let cool and mix all the vegetables with the flour, rice and chickpeas. After obtaining a coarse mixture, incorporate the egg, coriander and cumin. Form 8 burgers (about 2cm thick). Grind the pumpkin seeds and use this powder to coat the burgers. Bake for 20 minutes, flipping halfway through. Serve hot!
Fresh tomato and goat cheese crumble – 4 people
4 tomatoes
150g fresh goat cheese
2 tablespoons olive oil
2 shallots
1 clove of garlic
1 sprig of basil
1 pinch of salt
1 pinch of sugar
Pepper
70g of flour
70g parmesan
70g of butter
2 tablespoons fine breadcrumbs
1 sprig of fresh rosemary
For the crushed:Heat water in a saucepan. Remove the peduncle from the tomatoes and incise them before plunging them for 20 seconds in boiling water. Remove the tomatoes and plunge them into a bowl of cold water to stop the cooking and cool. Remove the skin from the tomatoes and cut them into cubes. Finely chop the garlic and shallots. Brown the air and the shallots with a drizzle of olive oil and add the diced tomatoes. Add the chopped basil and the sugar. Cover and simmer over low heat for 10 minutes, stirring. At the end add salt and pepper.
For the crumble dough:Mix the flour, parmesan, softened butter and rosemary. Mix until you get a sandy texture. In an oiled gratin dish, alternate crushed tomatoes and goat cheese. Place the crumble dough on top. Bake for 10 minutes at 180°C. Serve cold or warm!
