Todas las recetas » Recipes I've Posted

Nombre de Receta	Calificación	Create Date
À la va-vite -Tomato and chickpea soup with spices and saute tofu		Diciembre de 2017
Roasted celeriac with mung beans forestière fricassée and tarragon oil		Octubre de 2017
For the little hole – Oatmeal cookies with cashews and dark chocolate		Septiembre de 2017
Yams and Brussels sprouts napoleon with herbs and red bell pepper jam		Julio de 2017
Weird translation – Vegetarian couscous with cauliflower “semoule”		Julio de 2017
East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis		Abril de 2017
Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste		Abril de 2017
Einkorn pasta with oyster king mushrooms and carrot pesto		Enero de 2017
Quick and simple – Yams tartine with greens, sardines and radishes, lemon-herb pesto		Diciembre de 2016
Some kind of salad niçoise		Octubre de 2016
Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue		Septiembre de 2016
Shrimp and spinach bastilla		Septiembre de 2016
Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce		Septiembre de 2016
Très mango – Mango papillote three ways		Septiembre de 2016
Celery root purée, braised fennel and scallop with mango vinegar glaze		Septiembre de 2016
Buckwheat pasta with roasted beets and beet leaves pesto		Agosto de 2016
Polenta cakes with spinach, feta and herbs, roasted red pepper coulis		Agosto de 2016
A different kind of bourride – Bourride of monkfish, clams and shrimps		Julio de 2016
Asparagus vichyssoise with fennel, asparagus, fennel and egg salad		Julio de 2016
Blanc-manger with almond milk, peach-apricot compte and grilled apricot		Junio de 2016
Banana cake with oats and oat brans		Mayo de 2016
Sanpeijiru – Japanese salmon and daikon soup		Mayo de 2016
Grilled octopus, fennel and fava bean saute, roasted pepper salsa, mixed herb salsa		Mayo de 2016
Edamame and mung bean fettucine with cabbage, peas and shrimps		Abril de 2016
The magic powder – Matcha jelly with adzuki bean paste and vanilla ice cream		Abril de 2016
Like in Kyoto – Daikon steak		Abril de 2016
Oats, pear and almond muffins		Marzo de 2016
Crumble of artichoke, yams and carrot purée, sauté kale and wild mushrooms		Marzo de 2016
Black bean spaghetti with Brussels sprouts, mint and lemon pesto		Marzo de 2016
Saffron quinoa galettes with herbs, butternut squash purée		Febrero de 2016

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Recipe Box

À la va-vite -Tomato and chickpea soup with spices and saute tofu

Roasted celeriac with mung beans forestière fricassée and tarragon oil

For the little hole – Oatmeal cookies with cashews and dark chocolate

Yams and Brussels sprouts napoleon with herbs and red bell pepper jam

Weird translation – Vegetarian couscous with cauliflower “semoule”

East-West – Zucchini and daikon carpaccio with roasted tomatoes and tarrragon coulis

Encore vegan – Jeanette of wild mushrooms, cauliflower and garlic-herb paste

Einkorn pasta with oyster king mushrooms and carrot pesto

Quick and simple – Yams tartine with greens, sardines and radishes, lemon-herb pesto

Some kind of salad niçoise

Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue

Shrimp and spinach bastilla

Beet carpaccio with raspberries and raspberry vinegar dressing, goat yogurt herb sauce

Très mango – Mango papillote three ways

Celery root purée, braised fennel and scallop with mango vinegar glaze

Buckwheat pasta with roasted beets and beet leaves pesto

Polenta cakes with spinach, feta and herbs, roasted red pepper coulis

A different kind of bourride – Bourride of monkfish, clams and shrimps

Asparagus vichyssoise with fennel, asparagus, fennel and egg salad

Blanc-manger with almond milk, peach-apricot compte and grilled apricot

Banana cake with oats and oat brans

Sanpeijiru – Japanese salmon and daikon soup

Grilled octopus, fennel and fava bean saute, roasted pepper salsa, mixed herb salsa

Edamame and mung bean fettucine with cabbage, peas and shrimps

The magic powder – Matcha jelly with adzuki bean paste and vanilla ice cream

Like in Kyoto – Daikon steak

Oats, pear and almond muffins

Crumble of artichoke, yams and carrot purée, sauté kale and wild mushrooms

Black bean spaghetti with Brussels sprouts, mint and lemon pesto

Saffron quinoa galettes with herbs, butternut squash purée

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