Time needed : 0-15 minutes
Camembert croquets with raw ham
Camembert croquets with raw ham : In a bowl, beat the whole eggs into an omelet. For the breadcrumbs into a deep plate. Cut the Camembert into...
Salmon salad with fresh goat cheese
Salmon salad with fresh goat cheese : Wash and dry the half cucumber. Cut it into small sticks. Cut the goats in half lengthwise. Cut the smoked...
Curry Dip
Curry Dip : Drain the chickpeas, then mix with the Millet Cuisine, curry, turmeric, tahini, lemon juice and oil. Season with salt and pepper and sprinkle...
Indian crab wrap
Indian crab wrap : Carefully drain the crab. In a bowl, mix it with the mayonnaise, 1 tbsp. tablespoon grated lemon zest, a squeeze of...
Cucumber gazpacho
Cucumber gazpacho : Peel the cucumber, cut it in half lengthwise, remove the seeds and cut it into pieces. Place the cucumber pieces in a blender...
Italian salad with pesto
Italian salad with pesto : Reserve a few basil leaves and put the rest of the bouquet in a blender with the garlic, pine nuts,...
Pumpkin soup with chanterelle mushrooms and whipped cream with mustard
Pumpkin soup with chanterelle mushrooms and whipped cream with mustard : Whip 10 cl of very cold whipping cream with an electric whisk. Gently stir in...
Salmon Bruschetta
Salmon Bruschetta : Rub the garlic on the slices of bread and drizzle some olive oil on it. Spread a generous layer of cream cheese on...
Canut-style stuffed cucumbers
Canut-style stuffed cucumbers : Wash your cucumber with clear water and dry it. After removing the end, cut it into 4-5cm pieces, keeping the skin. Hollow out...
Sweet and savory zucchini salad
Sweet and savory zucchini salad : Cut the zucchini into julienne in a salad bowl. Add the prawns, onion, chopped herbs and chilli, diced mango, oil,...
Eggplant caviar with tomato
Eggplant caviar with tomato : Preheat your oven to 180°C (th. 6). Cut the eggplants in half lengthwise. Peel the garlic and crush it. Collect the...
Beet guacamole
Beet guacamole : Mix the cooked beetroot with a few spoonfuls of thick lacto-fermented soy cream. If you can't find it, choose a vegetable yoghurt or...
Parmesan and ham polenta canapes
Parmesan and ham polenta canapes : Sprinkle the polenta and the parmesan into the boiling salted milk. Cook for 5 minutes without stirring. Pepper. For the still...
Sardine rillettes
Sardine rillettes : In a bowl for half of the muscadet marinade (discard the rest). Add the cheese and mix thoroughly. Shred the drained sardines with a...
Sardine rillettes, butter and lemon
Sardine rillettes, butter and lemon : Finely chop the herbs (chives and parsley) as well as the peeled shallot. Place them in a salad bowl, add...
Grilled chicken and zucchini toast
Grilled chicken and zucchini toast : Spread each slice of Société® à Spreadable bread and garnish with a slice of chicken. Cut the zucchini into small...
Raw or pan-fried scallops, cauliflower inflorescence
Raw or pan-fried scallops, cauliflower inflorescence : Using a peeler, make breadcrumbs with the raw cauliflower head. For the raw version: Roll the walnuts in the...
Figs with goat cheese
Figs with goat cheese : Cut the cap off the figs. Avoid them. Cut the recovered flesh into small dice. Mix the goat cheese with the...
Yakitori-style chicken skewers
Yakitori-style chicken skewers : Cut the chicken into aiguillettes and prick them lengthwise. Place them in a deep dish then season with salt and pepper. For the...
Scallops with prosciutto
Scallops with prosciutto : Preheat the oven to 230°C (th. 7-8). In a large skillet, heat 1 tbsp. tablespoons of oil and brown the scallops over...