Rhubarb soufflés are as light as a cloud. The rhubarb, a generous perennial plant, has a tangy taste and can be eaten as a dessert (in pies or stewed fruit) or in a salty meal. Today, we’ll recommend a sweet but light dessert in which you will experience the slightly acidic taste of the rhubarb
This red cabbage and apple recipe is a traditional German one. It can be made a day or two before, can be easily frozen and be gently reheated with no last-minute bother. It is a perfect side dish to venison, goose or pork. ½ red cabbage 1 onion 2 apples 3 tablespoons sunflower/olive oil 1
Winter is coming to its end, only a few weeks to go! Enjoy this time to feast on oranges. If you want to change your breakfast, why not try an orange cake? With only quality products: naturals, rich in fibres and with a low glycemic index. And it’s a piece of cake to bake one!
Fresh and deliciously flavoured, this haddock with kiwi and fresh cheese in a verrine is a real delight. A great starter for a nice meal. You will need for 4 1 haddock fillet 3 kiwis 1 tbsp black sesame gomasio ( at your convenience) 3.5 oz / 100g fresh cheese 1 lime juice chives 2 tbsp
There is no much left in the garden at the moment: leeks, black raddish and… Jerusalem artichokes. Jerusalem artichokes withstand extreme frost in winter. They are not only easy to cultivate but they also contain fructose and minerals such as iron, silicon carbide and calcium. In winter, you need warmth for your body and mind.
Now you can harvest the first zucchini from your vegetable garden. Instead of cooking the courgettes as usual, sliced or filled, we present you with an alternative recipe “Courgetti spaghetti”, also called “courgetti”. As a low carbohydrate spaghetti alternative, they are not only incredibly delicious, but also a tasty healthy change to ordinary pasta. With