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: 4

Prep. time: 30 minutes

Cook time: 30 minutes

• 1 egg,
• 150 grams fluid flour,
• 70 grams soft butter,
• 1 tbsp fresh chopped tarragon,
• 1 pinch Guérande salt,

• 1 large tomato,
• 4 slices of Maasdam cheese,
• 4 slices of Mimolette cheese,
• chips of parmesan cheese,
• 1 drizzle of olive oil,
• Guérande Salt,
• 5 berry mill pepper,
• 1 cc of chopped tarragon

DOUGH

Prepare the dough: In a bowl, pour the flour and make a well. Add the chopped butter, egg, salt and tarragon.

Mix until you get a nice homogeneous mixture. Place it in the fridge for 30 min.

TART

At the end of this time, spread your dough on a floured surface that you arrange in a rectangular tart dish.

Wash your large tomato and make thin slices. In the bottom of your tart, place your 4 slices of Maasdam cheese, a few slices of tomato, 4 slices of Mimolette and the rest of the tomato.

On top, pour a drizzle of olive oil, a few shavings of Parmesan cheese, salt, pepper and tarragon. Bake in a hot oven at 210°C for 30 min, rotating heat. Watch the cooking, it may be longer or shorter depending on your oven.

Serve when you get out of the oven, with a fresh green salad seasoned with olive oil and balsamic vinegar.

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: 60 minutes

• 2 green bell peppers
• 1 yellow bell pepper
• 1 orange bell pepper
• 6 tomatoes
• 1 onion
• 1 courgette
• 2 tablespoons Extra virgin olive oil
• 1 or 2 pinches Freshly ground pepper 5-peppercorn mix
• 1 or 2 pinches Guérande sea salt
• 1 small bunch basil
• Parmesan

Peel and thinly slice the onion. Sauté in a frying pan with a little olive oil. Wash, trim and dice the courgette into mirepoix. Add the mirepoix (little cubes) to the pan with the onion and continue to cook for 5 min. 

Wash and chop two tomatoes into mirepoix and add them to the pan. Cook a further 2 min and set aside. Wash the peppers, cut in half widthways and remove the seeds. 

Place the top halves on a baking tray and roast them under a grill for 12 min. Then wrap them in a freezer bag while they are still hot. Once cooled, peel off the skins —it should come off easily— and dice into mirepoix. 

Add them to the vegetable mixture set aside earlier. Wash and finely chop the basil, and add it to the mixture. Mix well. Add salt and pepper. Wash the remaining tomatoes, remove the tops and scoop out the pulp. 

Place your tomatoes and the bottom halves of the peppers in a greased ovenproof dish. Stuff with the vegetable mixture. 

Bake in a fan oven for 40–50 min at 180°C. 10 min before the end of the cooking time, sprinkle the stuffed vegetables with parmesan. 

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: 20 minutes

Cook time: 20 minutes

• 2 small courgettes,
• 300 grams potatoes,
• 6 eggs,
• 40 grams Parmesan cheese in flakes,
• 1 onion,
• 1 tbsp chopped chives,
• Extra virgin olive oil,
• Guérande Salt,
• Pepper from the mill with 5 berries

Peel your onion, slice it and fry it in a frying pan over low heat with a little olive oil. 

Make it slightly golden. Peel your potatoes. 

Wash your courgettes and potatoes, pass them on the mandolin to obtain thin slices. Beat your eggs in a bowl. Add the parmesan cheese, chives, salt and pepper.

In an ovenproof dish 20 cm in diameter, place your zucchini and potato rings alternating with the onion. On top, pour your eggs.

Bake in a hot oven for 20 minutes at 180°C.

A green salad will go perfectly with this dish!

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: 50 minutes

This dish is perfect for autumn because it contains seasonal vegetables. If you have some ratatouille left over at the end of the meal, mix it with a little liquid cream and you will obtain a delicious velouté.

• 2 courgettes,
• 1 aubergine/eggplant,
• 1 red bell pepper,
• 1 green bell pepper,
• 3 tomatoes,
• 1 onion,
• 3 cloves of garlic,
• Extra virgin olive oil,
• 1 sprig of thyme,
• 1 sprig of rosemary,
• 2 bay leaves,
• Guérande Salt,
• 5 berry mill pepper

Wash your courgettes and your eggplant, then cut them into large cubes.

Wash, cut in half, seed your peppers and cut them also into cubes.

Wash and quarter your tomatoes.

Peel and slice your onion.

Fry your courgettes eggplant, red and green peppers separately in a frying pan with a little olive oil until they begin to brown.

Fry your onion with a little olive oil in a pot, add your tomatoes when the onions are golden brown. Add the rest of the vegetables, the 3 crushed garlic cloves, the sprig of thyme, the sprig of rosemary, the bay leaves, salt and pepper.

Lower the heat, continue cooking for 40 minutes over low heat, stirring regularly. Just before serving, sprinkle some chopped parsley 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: 18

Prep. time: 20 minutes

Cook time: 30 minutes

• 2 puff pastry sheets,
• 200 grams spinach,
• 150 grams feta cheese,
• 40 grams pine nuts,
• 200 ml full crème fraîche,
• 3 eggs,
• 1 tsp olive oil,
• Guérande Salt,
• Espelette pepper (or chili powder),
• Extract of Angel Balm "Basil Big Green"

Spread your two puff pastries on a work surface. Cut out 18 circles with a cookie cutter. Place them in your moulds.

Heat a frying pan with the olive oil and fry the spinach sprouts for 3 min. Salt and add a pinch of Espelette pepper. Leave it to cool.

In a bowl, beat your eggs with the crème fraîche and crumbled feta cheese. Add the spinach and mix well.

Fill the bottoms of the 18 tarts. Sprinkle a little pine nuts. Bake in a hot oven at 180°C, rotating heat, for 25 minutes.

Spray a little Grand Vert Basil just before serving.

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.

Makes: 4 

Prep. time: 30 minutes

Cook time: 50 minutes.

• 600 g courgettes cut into slices 
• 1 tin of fine tomato pulp 
• 1 onion 
• 1 clove of garlic 
• 2 balls of Mozzarella cheese 
• 2 tablespoons of extra virgin olive oil 
• Guérande salt 
• 5-berry ground pepper 
• A little fresh thyme
• A few chopped basil leaves

Peel and finely chop your onion. 

Peel and halve the garlic, remove the germ and chop it. 

In a frying pan, fry your onion with 1 tablespoon of olive oil until it is golden. Add the fine tomato pulp, garlic, thyme leaves, salt and pepper. 

When it boils, lower the heat and simmer for 20 minutes, stirring from time to time. 

Meanwhile, fry the courgette slices in a large frying pan with the last tablespoon of olive oil. Season with salt and pepper. Your courgettes should be golden brown. 

In the bottom of an ovenproof dish, spread a small layer of tomato sauce, a layer of courgettes, a little sliced mozzarella and so on until you have used up all the ingredients, finishing with the tomato sauce and mozzarella. 

Bake in a hot oven at 180°C for 30 minutes, then put under the grill for a few minutes. 

Just before serving, sprinkle a few fresh thyme leaves on top.