MUSHROOM AND CREAM PIE (VG)

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Serves: 6

Prep. time: 40 minutes

Cook time: 60 minutes

• 300 grams mushrooms (forest mix),
• 200 grams button mushrooms,
• 10 grams of dehydrated death trumpets,
• 1 carrot,
• 1 shallot,
• 2 puff pastry sheets,
• 100 grams grated Gruyère cheese,
• 2 egg yolks,
• 150 ml whole liquid crème fraîche,
• 10 gr butter,
• 2 tbsp extra virgin olive oil,
• Guérande Salt,
• 5 berry mill pepper ,
• 2 tbsp chopped parsley 

Soak the trumpets of death in hot water.

Remove the feet and clean all the mushrooms and cut them into thick slices. Cook them in a frying pan with the olive oil to make them release all their water.

Peel the carrot, grate it and blanch it in boiling water for 2 minutes, then drain it in a colander. Rinse the death trumpets, dry them and cut them with a knife. Peel and chop the shallot that you add to the pan, as well as the carrot and the death trumpets. Continue cooking for a few more minutes. Turn off the heat, add the parsley. Pour into a pot and let cool.

Once this preparation has cooled, add the Gruyère cheese and the crème fraîche.

In a foam circle 18 cm in diameter and 6 cm high, place the first dough, bringing up the edges and cut out the excess. Pour the preparation, press down, fold the edge of the dough slightly and brush it with a little beaten egg yolk. Place a 18 cm disc on top and glue it with a bit of egg yolk. Brush again with the egg yolk, add puff pastry decorations that you will have cut out with a cookie cutter from the model of your choice. Brush again with egg yolk.

Bake for 50 minutes in a hot oven at 180°C. After removing from the oven, wait about 30 minutes before tasting.

Serves: 2

Prep. time: 20 minutes

Cook time: 10 minutes

I would like to suggest a "Buddha bowls" which is the new healthy, vegetarian or vegan food trend. They are delicious mixed salads and are presented in a large bowl.

You can add: nuts, algae, germs, herbs, fruits, legumes, tofu, whole or cut vegetables, grated vegetables, seeds and a sauce. The choice is quite wide....

• 1 small green salad,
• 4 mall tomatoes,
• 1/2 cucumber,
• 4 carrots,
• 2 small courgettes,
• 1 fillet of tofu with garlic,
• 2 tbsp sheep's feta cheese cut into cubes,
• 2 tbsp pumpkin seeds,
• 1 tbsp pinon nut,
• 1/2 tbsp chopped chives,
• Extra virgin olive oil,
• Guérande Salt ,
• Pepper from the mill with 5 berries

Brush your carrots and courgettes and steam them. Cool them under cold water and wipe your vegetables. Cut your courgettes into strips and the carrots into sticks. Wash and wring out your salad. Wash and quarter your tomatoes. Peel your cucumber and cut it into slices.

Cook your tofu in a fat-free frying pan over high heat for a few minutes and then cut it into strips.

In 2 large bowls, divide the green salad, carrot sticks, courgette and cucumber strips, tomato wedges, tofu. In the middle, place a little sheep feta cheese. Spread your squash and pine nut seeds. Pour a drizzle of orange olive oil. Season with salt and pepper, sprinkle with a little chives.

Et voilà, bon appétit !!

Serves: 4

Prep. time: 45 minutes

Cook time: 1 hours and 15 minutes

• 150 grams dry lasagna slices
• 500 grams butternut squash
• 400 ml plain tomato puree
• 400 grams ricotta cheese
• 1 onion
• 1 garlic clove
• 100 grams grated parmesan cheese
• 1 tablespoon fresh thyme
• 1 basil bouquet
• 1 mozzarella ball
• 200 ml cream of soya
• 2 tablespoons Extra virgin olive oil
• 1 knob of butter
• 1 or 2 pinches Guérande Salt
• 1 or 2 pinches Freshly ground pepper 5-peppercorn mix

Peel the squash, deseed it and cut it into very thin slices. 

Chop the basil and mix it with the ricotta cheese, soya cream with half the parmesan cheese, thyme, salt and pepper. 

Peel the onion and garlic, then chop them coarsely and fry them in a saucepan with a little olive oil until they are coloured. 

Deglaze with the tomato paste, bring to a boil and simmer for 10 minutes. 

Mix with the blinder and season. 

Preheat the oven to 180ºC. 

Butter a large gratin dish or 4 small ones. Place slices of squash in the bottom, pour a third of the tomato purée, add lasagna slices and a layer of ricotta mixture and repeat the steps until the ingredients are all used up, finishing with the ricotta. 

Arrange the diced mozzarella cheese and the rest of the parmesan cheese. 

Cover with oiled aluminium foil and bake for 45 minutes. 

Remove the paper and continue cooking for 15 minutes, then a few minutes under the grill to brown the whole thing.

Serves: 4

Prep. time: 30 minutes

Cook time: 50 minutes

• 4 endives/chicory
• 100 grams sheep's cheese
• 1 egg
• 100 grams double cream
• 100 ml skimmed milk
• 2 teaspoons chilli jelly
• 1 pinch Espelette chilli pepper
• 1 teaspoon cornmeal flour
• 2 tablespoons extra virgin olive oil
• a little chervil

Wash your chicory/endives In a saucepan, heat the milk, cream, cornstarch, chilli jelly and Espelette chilli pepper. 

Stir until you obtain a creamy and slightly thick cream. 

Remove from the heat, add the egg and a little chopped chervil, stir vigorously with a whisk. In three cassolettes, divide the chicory/endives that you cut into sections. 

Dice your cheese and place it in the cassolettes. 

Pour the chilli cream on top. 

Bake for 20 minutes at 200°C. 

Serve immediately with a little chervil carved on top.

Serves: 4

Prep. time: 30 minutes

Cook time: 45 minutes

• 300 grams potatoes,
• 300 grams courgettes,
• 300 grams tomatoes,
• 1 sweet onion,
• 150 grams Beaufort,
• 150 grams of Tome de Savoie,
• Extra virgin olive oil,
• Guérande Salt ,
• Pepper from the mill with 5 berries

Peel the potatoes, wash them and cook them in boiling and salted water. They must be cooked but firm. Cut the ends of the courgettes, wash them and cook them in the same way as the potatoes, cooked but firm.

Immerse the potatoes and courgettes in ice water.

Peel and chop the onion, fry it in 2 tablespoons of olive oil, salt and pepper. Line the bottom of an ovenproof dish with the onions.

Slice all the vegetables and potatoes into strips and divide them upright in a row. Grate the cheeses and spread over the whole Tian.

Bake for 25 minutes at 180°C, rotating heat. Finish the last 3 minutes in grill mode.

Serve immediately.

I personally prefer to taste it the next day and cold.

Makes: 8 bouchées

Prep. time: 20 minutes

Cook time: 35 to 40 minutes.

• 2 courgettes
• 100 g Feta cheese
• 2 eggs
• 2 tablespoons of flour
• Guérande salt
• 5-berry ground pepper
• A few chopped basil leaves

Wash, dry and grate your courgettes, pressing them between your hands to remove as much water as possible.

In a bowl, mix your grated courgettes with the eggs, the crumbled Feta cheese and the flour. Season with salt and pepper.

Lightly oil your moulds (fluted for me).

Fill with the courgette mixture.

Bake in a hot oven at 180°C for 35 to 40 minutes.

Wait a few minutes before removing from the mould.

I enjoyed these bites with some baby lettuce.