A note to sum up this webiste's purpose. Don't waste anything, everything can be transformed into a beautiful dish. A recipe can always be improved or magnified : crossing with another, changing its shape... A recipe can be simple AND successfull.
For example, this daily main course / starter / salad... it depends of your appetite or greed. We ate this course on last friday, for lunch. It was a lens-green peas balsamic ans chives seasonned salad, with beetroot and egg cooked mollet - a pinch of Fleur de sel (a special type of french salt), a rotation of pepper mill, a spoon of vache-qui-rit (cheese).
And it was delicious. Prepared with tincan but so tasty and easy. Five minutes and it's done - including three for the mollet eggs. That's all you need. I mixed several recipes you'll find on this website... This is recycling !
Yes, my cooking is made of little details and big pleasure.
What recipes am I talking about ?
- Beetroot flowers
- Traveller's smart salad
And the lunchbox I made on last monday : lens and beetroot cube, italian ham, chives... Mamma mia.
