1/9 - eggplants with miso.
Disgorge 2 eggplants for 30 min with coarse salt. Mix 80 g of white miso, 2 tablespoons of agave syrup, 2 white wines, 1 sesame oil, 1 teaspoon of soy sauce, 1 sugar, and 1 pinch of ground ginger. Heat the sauce in a small saucepan over medium/low heat. When it boils, stir and turn off the fire after 2 minutes. Preheat the oven to 200°. Remove salt from eggplants, rub them, squeeze them lightly and remove excess water. Brush the flesh with the sauce and then bake for 30 min. Halfway through cooking, take out the eggplants and add the rest of the sauce.
2/9 - Cabbage Wings.
In a bowl, lay 1 small teaspoon of ground garlic, 1 pinch of sweet pepper, 2 teaspoons of ground paprika, 1 ground onion, and 130 g of flour. Detail the cauliflower bouquets and cut the large bouquets in half. On a plate, lay 100g of plain corn flakes without sugar and crush them slightly. Add 100ml of vegetable milk to the flour and mix. Preheat the oven to 200°. Dip the cauliflower in breading, then coat the pieces of corn flakes to place on baking paper. Repeat the operation until the cauliflower is exhausted and bake for 20 min.
3/9 - Recipe Stuffed Mushrooms.
Place 8 mushrooms (without the feet) in a dish going to the oven, hollow side upwards. Pour the juice of half a lemon into the dish with 100 ml of water. In the bowl of a blender, lay the feet of mushrooms, 1 branch of celery is cut into sections, half of 1 bundle of parsley, 1 pinch of tarragon, 2 cloves of crushed garlic, 1 onion cut into 4, 15g of margarine, and a little lemon zest. Salt, pepper, and mix. Finely crush 40g of almonds, then return them in a pan with 15g of breadcrumbs over medium heat. Bring back the mixed preparation with a tablespoon of olive oil. Cut the fire, add 15g of breadcrumbs and pour sherry vinegar. Lay the stuffing in the cavity of the mushrooms. Sprinkle with almond mixture and breadcrumbs. Charge at 180°C for 20 min.
4/9 - Hummus.
Drain 1 can of chickpeas and keep 2 tablespoons of juice. Place them in a blender with the juice, 100g of sesame tahini, the juice of 1 squeezed lemon, 1 clove of crushed garlic, salt, pepper, and 1 teaspoon of cumin. Add a good drizzle of olive oil.
5/9 - Tomato skewers-mozzarella.
Rinse 12 tomatoes and cut them in half. Cut 125G of mozzarella into cubes. Rinse 1 branch of basil and chisel it. Thread the pieces of tomatoes and mozzarella cubes on wooden skewers. Mix 4 tablespoons of olive oil, basil, and 2 pinches of oregano. Brush the skewers with this preparation. Salt, pepper.
6/9 - Avocado toasts.
Peel and crush 2 avocados to the fork and add lemon juice. Wash and finely cut out 1 fresh onion. Spread the avocado on 4 slices of bread, lay on it the pieces of fresh onions, a few leaves of arugula, and a few leaves of coriander. When serving, add a drizzle of olive oil, salt, and pepper.
7/9 - Cucumber bites with salmon and fresh cheese.
Wash and cut 2 cucumbers into thick slices. Cut 4 slices of smoked salmon into pieces. Spread a teaspoon of fresh cheese on the slices of cucumbers, then add a piece of smoked salmon. Sprinkle with dill.
8/9 - Bruschetta tomatoes, garlic, basil.
Preheat the oven to 200°C and peel 2 cloves of garlic. Rub them on 8 slices of wholemeal bread, pour a drizzle of olive oil, and bake for a few minutes until the bread is brown. Wash and cut 4 tomatoes. In a bowl, mix them with a little olive oil, salt, pepper, and sliced basil leaves. Take the slices of bread out of the oven and sprinkle with tomatoes.
9/9 - Raw vegetables and fresh cheese.
Wash and chisel 1 bouquet of chives, then mix it with 200g of cottage cheese, 1 teaspoon of mustard, 1 tablespoon of wine vinegar, 1 lemon juice, salt, and pepper. Book 2 hours cool. Peel 2 carrots and detail them into sticks. Wash 2 cucumbers and do the same. Fill verrines with a bottom of the cottage cheese sauce and lay vegetable sticks in them.
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