Recipes

Cantonese rice with peas and ham

For 1 person
Prep time: 30 minutes
Cooking time: 12 minutes

Eat hot or cold with salad

Ingredients
50g of thai rice
30g fresh peas
1 egg
Knob of butter
1 petal of dried tomato
40g slice of ham
Black balsamic vinegar
Olive oil
Coarse salt

Boil 250ml of water with 10g of coarse salt. Cook 50g of Thai rice for 12 minutes. Drain, cool under cold water and drain again.

Cook 30g of fresh (or frozen) peas in boiling salted water for 5 to 6 minutes. Cook 1 beaten egg for an omelette in a hot pan with a knob of butter. Cool and cut into cubes.

Cut 1 dried tomato skin into cubes. Cut 40g of sliced ham into cubes.

Mix the rice, ham, peas, dried tomatoes and omelette together. Add 2 tablespoons black balsamic vinegar and 2 tablespoons olive oil.

Bacon, mimolette and avocado club sandwich

For 1 person
Prep time: 25 minutes
Cooking time: 8 to 10 minutes

Eat cold with salad

Ingredients
2 slices of crispbread
Salad (Batavia lettuce or regular lettuce)
1/4 carrot
1 dried tomato
1/2 avocado
1 egg
2 slices of bacon
1 tablespoon of fromage frais (fresh cheese)
1 teaspoon of wine vinegar
Lemon juice

Finely shred 4 salad leaves (batavia lettuce or regular lettuce). Add ¼ of carrot cut into long thin chips and 1 dried tomato that has been cut very finely.

Mix 1 tablespoon of fromage frais (Saint Morêt/Philadelphia type) with 1 teaspoon of wine vinegar. Season the salad with this mixture.

Cook an egg in boiling water for 9 minutes and cool. Remove shell and cut into strips.

Peel ½ avocado, slice and sprinkle with lemon juice.

On a slice of crispbread, arrange a little finely shredded salad. Place slices of bacon, avocado, boiled egg and mimolette on top and finish with finely shredded salad. Top with a slice of crispbread. Press down and cut into a triangle.

Season 100g chicken fillet with a pinch of paprika, a pinch of curry powder, salt and pepper and cook in a hot pan containing a dash of olive oil.

Cool and cut into small cubes.

Mix with the courgette then add 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil.

Place in the container and add some baked (or toasted) croutons.

Chocolate, banana and coconut pancake roll

For 6/8 pancakes
Prep time: 35 minutes
Cooking time: 25 minutes

Eat tepid or cold

Ingredients
100g of flour
1 egg
1 tablespoon of sugar
1 teaspoon of flavourless oil
200ml of milk
60g of liquid cream
100g dark chocolate for dessert
1 banana
1 tablespoon of grated coconut

Mix 100g of flour, 1 egg, 1 tablespoon of sugar, 1 teaspoon of flavourless oil and 200ml of milk.

Make pancakes in a hot, lightly greased pan. Cook them and let them cool.

Boil 60g of single cream and pour over 100g of chocolate that has been previously melted in the microwave.

Mix well and let it cool.

Using a fork, mash a banana with 1 tablespoon of grated coconut.

Spread the chocolate ganache on a pancake and arrange the banana/coconut mixture on top. Roll the pancake in on itself, let it cool fully and cut into sections.

Sesame beef tataki with vegetable noodles and soy sauce

For 1 person
Prep time: 35 minutes
Cooking time: 8 to 10 minutes

Eat hot or cold

Ingredients
120g beef cut into thick steaks
15g of sesame
Olive oil
Salad (Batavia lettuce or regular lettuce)
10cl of soy sauce
70g of Chinese noodles
1/2 carrot
100g of fresh pea

Heat 1 tablespoon of olive oil in a frying pan, take 120g of beef cut into thick steaks and quickly sear on both sides.

Remove from pan. Using the same pan, add 15g of sesame and lightly brown it. Add 100ml of soy sauce, boil and pour over the steaks. Cool and marinate for 2 hours in the fridge.

Cook 70g Chinese noodles in boiling salted water for 4 to 5 minutes, drain and then cool.

Grate ½ carrot finely and cook in a hot pan with 1 tablespoon of olive oil. Add 100g of fresh peas (previously boiled in salted water) or 100g of canned peas and a few slices of salad cut into strips. Add the noodles, season with salt and pepper to taste and cool.

Place them on the plate, arrange the marinated beef that has been cut into thin slices on top and sprinkle with the marinade.

Rice patties with tuna, herbs and fine ratatouille

For 1 person
Prep time: 35 minutes
Cooking time: 25 minutes

Eat hot or cold with salad

Ingredients
40g of Basmati rice
40g canned tuna
1 egg
1 shallot
1/4 green pepper
1/4 yellow pepper
1/4 red pepper
1/4 zucchini
1 petal of dried tomatoes
1 small bunch of chives
1 small bunch of coriander
Olive oil

Cook 40g basmati rice in boiling salted water for 11 minutes. Cool under water and drain.

Cut 1 shallot, ¼ green pepper, ¼ yellow pepper and ¼ red pepper, ¼ courgette and 1 dried tomato skin into small cubes.

Heat 1 tablespoon of olive oil, add the vegetables and cook covered for about 10 minutes over a low heat.

Mix cooked vegetables and cooked rice together. Add 1 beaten egg, 1 teaspoon of chopped, mixed chives and coriander and 40g of canned flaked tuna.

Form into patties and cook for 2 to 3 minutes on each side.

Fillet of poultry sauté with honey and spices, vegetables and Ditalini

For 1 person
Prep time: 30 minutes
Cooking time: 25 minutes

Eat hot

Ingredients
180g of chicken fillet
60g of Ditalini
1 shallot
1/2 zucchini
1 tablespoon of olive oil
50g ocanned sweetcorn
1 tablespoon of honey
2 pinches of curry powder
1 pinch of cinnamon

Cut 150 to 180g of chicken fillet into pieces. Cut 1 shallot and ½ courgette into small cubes.

Heat 1 tablespoon olive oil in a hot pan. Add the chicken pieces, brown them and remove them. In the same pan, add shallots, courgette and 50g canned sweetcorn. Add 1 tablespoon of honey, 2 pinches of curry powder and 1 pinch of cinnamon. Put the chicken back in the pan. Add ¼ cup of water and cook for 10 minutes at a low heat.

Boil 500ml of salted water and cook 60g Ditalini for 11 minutes, stirring occasionally. Drain and cool. Add a drizzle of olive oil, stir and place on a plate. Arrange the chicken over it.

Red berry salad and Breton shortbread

For 1 person
Prep time: 35 minutes
Cooking time: 30 minutes

Eat cold

Ingredients
100g strawberries
15 raspberries
50g of currants
1/2 teaspoon of balsamic vinegar
20g of icing sugar
1 teaspoon of maple syrup
1 egg yolk
30g of sugar
30g of butter
40g of flour
1 pinch of baking powder
1 pinch of fleur de sel

Cut 100g strawberries that have been previously washed and hulled into quarters. Add 15 raspberries and a few currants. Add ½ teaspoon balsamic vinegar, 20g icing sugar and 1 teaspoon maple syrup to the plate.

Breton shortbread: mix 15g of egg yolk with 30g of sugar. Add 30g of soft butter, 40g of flour, 1 pinch of baking powder and 1 pinch of fleur de sel.

Spread this dough between 2 sheets of baking paper. Leave it in the fridge for about 30 minutes.

Cut with a cookie cutter to the desired shape, then bake at 170°C for 10 to 12 minutes.

Serve with the fruit salad.

(Optionally you may buy French butter biscuits from a shop)

Bagel with smoked trout, seasoned ricotta and cucumber

For 1 person
Prep time: 15 minutes

Eat cold with salad

Ingredients
1 bagel bread
1/2 cucumber
2 slices of smoked trout
50g of ricotta
1 small bunch of chives
Vinegar of xeres
Salt and pepper

Season 50g of ricotta (or, according to your taste, 50g of fresh goat's cheese) with 1 tablespoon of finely chopped chives, (or with dried herbs if you don't have fresh), salt, pepper and a little sherry vinegar.

Mix well.

Cut a bagel in 2, spread the ricotta on each piece. Place about 7 strips of peeled cucumber and 2 slices of smoked trout cut into small pieces on the bottom bagel. Close.

Courgette tagliatelle with mozzarella cheese, croutons, radish, cherry tomatoes and diced spiced chicken

For 1 person
Prep time: 20 minutes
Cooking time: 10 to 12 minutes

Eat cold

Ingredients
1/2 zucchini
4 radishes
4 cherry tomatoes
30g of mozzarella
100g of chicken fillet
Dice of dried or grilled bread
Olive oil
Balsamic vinegar
Sunflower seeds
Paprika
Curry
Salt and pepper

Use a mandolin to cut ½ the courgette into tagliatelle.

Heat 1 tablespoon of olive oil in a frying pan, add the courgette tagliatelle and cook, stirring, for 1 to 2 minutes. Season, mix well and tip out onto a plate.

Add 4 sliced radishes, 4 quartered cherry tomatoes, 30g cubed mozzarella and some sunflower seeds.

Season 100g chicken fillet with a pinch of paprika, a pinch of curry powder, salt and pepper and cook in a hot pan containing a dash of olive oil.

Cool and cut into small cubes.

Mix with the courgette then add 1 tablespoon of balsamic vinegar and 1 tablespoon of olive oil.

Place in the lunch box and add some baked (or toasted) croutons.

Rolled French toast with jam and candied apple

For 1 person
Prep time: 20 minutes
Cooking time: 8 to 10 minutes

Eat tepid or cold

Ingredients
3 slices of bread
Jam
1 egg
30g of vanilla sugar
100ml of milk
Knob of butter
1 apple
1 tablespoon of honey

Flatten 3 slices of bread with a rolling pin.

Spread jam (flavour of your choice) on the surface and roll the slices up separately.

Mix 1 egg with 30g of vanilla sugar, add 100g of milk.

Soak the rolls of bread in the mixture and then fry them in butter over a medium heat for 6 to 8 minutes, turning them over so they colour evenly.

Put to one side.

Cut a peeled apple in 6, add 1 tablespoon of honey, then cook in the microwave for 1 minute 30 seconds (at 750W).

Tuna wraps, lettuce and boiled egg

For 1 person
Prep time: 20 minutes
Cooking time: 9 minutes

Eat cold with salad

Ingredients
1 slab of wheat for wraps
Salad (Batavia lettuce or regular lettuce)
1 egg
50g of tuna
1 small bunch of chives
Sunflower seeds
1/2 cucumber
1/2 carrot
1/2 tomato
1 natural yoghurt
1 lime
Salt and pepper

Wash 5 to 6 leaves of Batavia.

Boil 1 egg for 9 minutes after the water comes to the boil.

Cool and peel it.

Peel ¼ cucumber and cut into small sticks, peel ¼ carrot and cut into matchsticks, slice ½ tomato.

Mix 50g of tuna in brine with 1 teaspoon chopped chives, 1 tablespoon natural yoghurt and a drizzle of lime juice, salt and pepper.

Season 1 another tablespoon natural yogurt with a drizzle of lime juice, salt and pepper.

Arrange lettuce, sliced ​​tomatoes, cucumber, carrots, tuna and quartered egg on a wheat pancake.

Add some sunflower seeds, the yogurt sauce and roll.

Wrap it in cling film so it keeps its shape and then cut into slices.

Tip: tuna can be replaced by slices of bacon.

It's possible to make a vegetarian recipe by adding more vegetables and adding soya steak sticks (refer to the manufacturer's cooking tips).

Bulgur tabbouleh with turkey, sweet corn, dried tomatoes and peas

For 1 person
Prep time: 25 minutes
Cooking time: 20 minutes

Eat hot or cold

Ingredients
80g of bulgur
100g turkey fillet
60g fresh peas
2 petals of diced tomatoes
Salad (Rocket salad or regular lettuce)
Sweet corn canned
Olive oil
Colombo powder
1 lime
Salt and pepper

Cook 80g of bulgur wheat for 10 to 12 minutes in a pan of boiling salted water.

Rinse under cold running water to stop it cooking further.

Season 100g turkey fillet with salt, pepper, a pinch of colombo (or curry) powder, and a dash of lime juice then cook in a hot pan with 1 tablespoon oil.

Let it cool, cut into strips and set aside.

Cook 60g of fresh (or frozen) peas in boiling salted water.

Drain and leave to cool.

Mix the peas, 2 pieces of diced dried tomato, a few rocket leaves, 1 tablespoon of sweet corn (canned), 1 teaspoon of lime juice and 1 tablespoon of oil olive with the bulgur wheat.

Add turkey slivers on top.

Tip: it is possible to replace the turkey fillet with lightly fried cubes of tofu.

Ham, cheese and sundried tomatoes soft bread turnover

For 4 turnovers
Prep time: 15 minutes
Cooking time: 8 to 10 minutes

Eat hot or cold with salad

Ingredients
4 slices of bread
1/2 slices of white ham
30g of Comté (or fresh cheese)
2 petals of dried tomatoes
1 egg

Side dish
4 cherry tomatoes
1/2 carrot
1/2 cucumber

Take 4 slices of bread. Flatten each slice with a rolling pin.

Cut the following ingredients into small cubes: half a thick slice of ham, 1 oz of hard cheese and 2 pieces of sun-dried tomatoes.

Garnish the bread slices with the ham, cheese and sun-dried tomatoes. Fold each bread slice over the filling and cut into a circle using the top edge of a glass.

Press the edges together to seal. Brush tops with one beaten egg. Bake in the oven at 400°F for 8 to 10 minutes.

The turnovers can be served with cherry-tomatoes, carrots and cucumber sticks.

Zucchini and chorizo quiche

For 4 people
Prep time: 20 minutes
Cooking time: 40 minutes

Eat hot or cold with salad

Ingredients
1 shortcrust pastry
2 tablespoons of olive oil
2 shallots
3 eggs
2 zucchini
10cl of liquid cream
20cl of milk
30g grated cheese
4 slices of sweet chorizo
1 pinch of curry powder
Salt and pepper

Roll out a short cut crust pastry sheet into a quiche mould. Prick the pastry all over with fork.

Add 2 tablespoons of olive oil in a pan and cook gently (about 5 minutes) 2 shallots and 2 zucchinis diced.

Let them cool down, then spoon over the pastry. Beat 3 eggs with 3.3 oz of single cream, 6.7 oz of milk, salt, pepper and a pinch of curry powder (optional).

Pour this mixture over the pastry then add chorizo slices. Add 1 oz of grated cheese on the top. Bake in the oven at 350°F for 40 minutes.

Tip: chorizo can be replaced by ham or cooked chicken breast.

Penne, cherry-tomatoes, feta cheese, cucumber and olives salad

For 1 person
Prep time: 20 minutes
Cooking time: 9 minutes

Eat cold

Ingredients
60g of penne
5 red cherry-tomatoes
5 yellow cherry-tomatoes
30g of feta cheese (or mozzarella cheese)
4 black olives
30g of sweetcorn
1 small bouquet of aromatic herbs
1 tbsp of balsamic vinegar
2 tablespoons of olive oil
Salt and pepper

Cook 2 oz of penne pasta in salty bowling water.

Cool the pasta under cold water to stop it cooking.

Chop 5 red cherry-tomatoes and 5 yellow cherry-tomatoes in half, cut 1 oz of feta cheese (or mozzarella cheese) in cubes and 4 black olives.

Add 1 oz of sweetcorn and some fresh herbs. Combine this with the penne pasta.

Season with 1 tablespoon of balsamic vinegar, 2 tablespoons of olive oil, salt and pepper.

Quinoa, smoked salmon, radishes and apple salad

For 1 person
Prep time: 20 minutes
Cooking time: 15 minutes

Eat cold

Ingredients
50g of quinoa
50g of smoked salmon
7 radishes
1/4 of apple
20g shelled sunflower seeds
1 small bunch of chives
1 tablespoon of yogurt
1 teaspoon of vinegar
Salt and pepper

Cook 1.7 oz of quinoa in salty soft bowling water for 15 minutes.

Sift under cold water to stop the cooking.

In a bowl, mix the quinoa with 1.7 oz of smoked salmon, 6 radishes, a ¼ of an apple all diced.

Add 0.7 oz of  shelled sunflower seeds.

Prepare the sauce aside with 1 tablespoon of natural yogurt, 1 teaspoon of vinegar, salt, pepper and chopped chives, then add this sauce to the salad.

Oranges supremes with almond milk, vanilla and honey

For 1 person
Prep time: 10 minutes

Eat cold

Ingredients
2 oranges
1/4 yogurt
2 tablespoon of milk
30g of almond powder
Aroma of vanilla
1 tablespoon of liquid honey

Peel 2 oranges, carefully remove all the membrane.

Cut the oranges in quarters.

In a blender, mix ¼ of natural yogurt, 2 tablespoons of milk, 1 oz of almond powder, a trickle of vanilla aroma and a tablespoon of liquid honey.

Sift this mixture and pour sauce onto the oranges. Place inside the fridge.

Pasteis de Nata

For 15 to 20 mould
Prep time: 15 minutes
Cooking time: 15 minutes

Eat tepid or cold

Ingredients
1 puff pastry
50cl of milk
150g of sugar
40g cornflour
1/2 lime
1 pinch of cinnamon
6 egg yolk

Roll out a ready made puff pastry.

Cut it into circles with a glass.

Place the circles into buttered small tartlets moulds.

Boil 16.9 oz of milk with 5.2 oz of sugar, mix in 1.4 oz of cornflower, the zest of a half green lemon and  1 pinch of cinnamon.

Mix well between each new ingredient added.

Cook until the mixture has thickned.

Let cool for about 10 minutes.

Whisk 6 egg yolks into the mixture and pour inside the pastry. Bake in the oven at 400°F for 15 minutes. Let the tartlets cool before eating.