Today's recipe

Ratatouille

Ingredients:

·         2 tablespoons olive oil

·         2 cloves garlic, minced

·         1 large onion, sliced

·         1 small eggplant, sliced

·         1 bell pepper (yellow or red, will be sweeter), chopped

·         4 large tomatoes, chopped

·         3 to 4 small zucchini, sliced

·         1/4 teaspoon thyme

·         2 tablespoons chopped fresh parsley

·         1 teaspoon rosemary

·         Salt and pepper
 

Directions:

In a saucepan, heat olive oil over medium heat. Add garlic and onions and cook, stirring often, until softened, not brown, about 6 to 7 minutes. Add eggplant; stir until coated with oil. Add peppers; stir to combine.

Cover and cook for 10 minutes, stirring occasionally to keep vegetables from sticking.

Salt and pepper to taste.

Then add tomatoes, zucchini, and herbs; mix. Cover and cook over low heat about 15 minutes, or until eggplant is tender.

Ratatouille is even better when reheated. Can be eaten as a cold side as well.

Today's recipe

Cold asparagus soup

Ingredients:

 

2 lbs. asparagus

1 yellow onion

2 leeks

2 stalks celery, chopped

3 gold potatoes

1 bay leaf

8 cups chicken stock

2 tbsp. crème fraiche

Butter

Olive oil

Salt and pepper

Hazelnuts

Balsamic glaze

Directions:

Melt a little bit of butter and oil in a heavy saucepan (Dutch oven type), add the chopped onion. When transparent, add the chopped leeks, chopped celery. Cook until tender, but not brown. Add the potatoes cut in cubes. Add the stock, the bay leaf. Bring to a boil, then simmer for about 10 minutes.

Add the asparagus, cook again for another 10 minutes.

When asparagus are tender, mix the soup in a blender.

Add some crème fraiche, salt and pepper to taste.

 Let it chill in a refrigerator for a few hours. 

For decoration: add a little bit of crushed hazelnuts, a few drops of balsamic glaze.

Today's recipe

Hummus

Ingredients:
250 gr of dry chickpeas
2 cloves of garlic
Salt
2 TSP of olive oil
1 TSP of Tahini
The juice of 1 lemons
The juice of 2 oranges
For decoration:
Cilantro
Pomegranate seeds

Directions:
Let the chickpeas soak for one night, covering them with water (twice the amount of chickpeas) then drain them.
Cook them (20 minutes in a pressure cooker, or 1h30 minutes in a saucepan).
When ready, mix them in a blender with olive oil, garlic, salt, tahini lemon and orange.

Serve with pomegranate seeds and cilantro for decoration.